Different heat and treatments are given to raw milk in order to remove pathogenic organisms, increase the shelf life, help subsequent processing, e.g. warming before separation and homogenization or as an essential treatment before cheese making, yoghurt manufacture and production of evaporated and dried milk products. Ultra-high temperature (UHT) process is a method of milk preservation where it should reduce both the bacterial and enzymes content of the product to a commercially acceptable level that will ensure consumer safety and extending shelf life of milk. However, during this heat...