How does the steam be used in dairy operations?

The raw milk shall be processed through a heat treatment before being bottled for drinking, or turned into other dairy products like cheese, butter, ice cream, yogurt, infant formula, milk powder, casein, or whey powder to sterilize.

Typically, this heat treatment for dairy products occurs at a milk processing plant through one of the following processes:

Pasteurization is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

Ultra-high temperature processing (UHT), is a food processing technology that almost sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill many bacterial endospores – for 2 to 5 seconds.