These processes are done so that it aims to reduce the number of variable infectious diseases. VAT pasteurization, HTST pasteurization and UHT pasteurization are the process to heat the milk in the lowest temp that kills the bacteria. The process arose when urban cattle growers and unsanitary situations arrived. If we do not pasteurize milk, it may cause illness, such as tuberculosis, typhoid fever, sore throat and scarlet fever. It is a relatively mild form of treatment, which kills bacteria without significantly affecting the nutritional value or taste of the milk. It is the most popular method of heat treatment. Pasteurization was developed by Louis Pasteur in 1864. Skimmed milk is for one who is suffering from obesity or blood pressure. People think that drinking low-fat or fat-free milk will help lower calorie consumption, which is absolutely wrong. There is a very simple concept that if fat is removed from the milk, you will be able to absorb more nutrients which are good for your health. It is more watered down and bland because of the absence of the milk fat. Skim milk is important for those who want to reduce weight or lose weight. After the cream has been removed from milk, it will contain 0.3% of fat. Skimmed milk, also known as fat-free milk, is obtained after skimming, that is removing the cream from the milk. They vary according to the way they are produced and the fat content of milk varies depending on the product.
Skimmed milk and Pasteurized milk are two different terms. Pasteurized milk is to heat milk for a time to kill germs in it. Key Difference: Skimmed milk is a product from which almost all the milk fat has been removed.
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