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A process which involves spinning milk at high speeds to separate components based on density, such as skimming cream from milk.

A mechanical process used to break down fat molecules in milk so that they stay integrated rather than separating as cream.

A process used in the production of lactose-free milk products involving the addition of the enzyme lactase to break down lactose into glucose and galactose.

A processing technique that heats milk to a temperature exceeding 135°C for a few seconds, yielding a product that can be stored for long periods without refrigeration.

A specialized form of filtration with pores small enough to remove microorganisms from milk without affecting its flavor or nutritional content.

The process of heating milk to a specific temperature for a set period of time to kill harmful bacteria without affecting its nutritional value.

A mild heat treatment process, less intense than pasteurization, designed to reduce the number of spoilage organisms and increase milk's shelf life.