Pasteurization aims to kill harmful bacteria, yeasts and mold in perishable food products without altering the product much. This improves shelf life and increases public health safety.

Two important factors in pasteurization are temperature and duration. Higher temperatures or longer pasteurization times kill more bacteria. In addition, different combinations can lead to the same result.

Thermizing is the heating of milk intended for cheese production above 40°C and below 72°C for a specified period of time. This improves shelf life without changing the taste too much. The germ count decreases but will not reach 0.

The major difference between AISI 304 stainless steel and AISI 316 stainless steel is molybdenum. The addition of molybdenum to 316 makes the material more resistant to corrosion. The 2% molybdenum in the alloy also makes 316 less sensitive to chlorides and acids. AISI 316 is used for the manufacture of equipment in contact with salt (e.g., brine cages).

White, off-white, cream at most. That’s pretty much where the variation in mother’s milk colors ends. It does not matter whether you are a mammal with two (human), six (cat) or 12 (pig) nipples: there are roughly the same substances in breast milk.

The essential milk protein casein provides a white color, and the pigment beta-carotene, from milk fat, can give a yellowish tint. The ratio of fats to proteins in breast milk varies among species and determines the final milk tone. For example, high-fat milk looks creamier (yellower) than skim milk, which, on the contrary, looks very white.