In order for milk to be offered directly to consumption, it must be subjected to heat treatment under controlled conditions, thus making it safe for public health. The presence of microorganisms is inevitable.
Microorganisms can multiply in raw milk in a short time under appropriate conditions, causing the quality of the milk to deteriorate and consequently become inconsumable.
In raw milk, there may also be pathogens, ie microorganisms that cause disease in humans.
With the application of controlled heat, pathogenic microorganisms are completely destroyed. In this way, other microorganisms that spoil the qualities of milk are also destroyed to a great extent.
Thus, milk is made microbiologically safe. But at the same time, it should be ensured that the nutritional value is not damaged and the natural qualities, especially the taste and smell, are preserved at the highest possible level.