The milk is heated to about 70 degree C for 15 to 30 seconds and then suddenly chilled and stored. By doing so, it prevents the growth of microbes. This process was discovered by Louis Pasteur. It is called pasteurisation.
The milk is heated to about 70 degree C for 15 to 30 seconds and then suddenly chilled and stored. By doing so, it prevents the growth of microbes. This process was discovered by Louis Pasteur. It is called pasteurisation.