ChE 2119: Chemical Process Industries: Food and Beverage Written Report PDF

University of Santo Tomas ChE 2119: CHEMICAL PROCESS Faculty of Engineering Department of Chemical INDUSTRIES Engineering Food and Beverage Written R...

University of Santo Tomas ChE 2119: CHEMICAL PROCESS Faculty of Engineering Department of Chemical INDUSTRIES Engineering Food and Beverage Written Report Name: LUCIANO, Renato Jr., E. LUCINARIO, Melyzabel, Q. Date Submitted: October 21, 2024 MANALANG, Kristelle Rae D. SOLOMON, Ashley Nicole C. YALONG, Kenisha Rylan S. Section: 3 CHE - C Instructor: Professor Beatriz A. Belmonte FOOD AND BEVERAGE I. BACKGROUND OF THE MILK INDUSTRY Pasteurized milk is very vital in the food and beverage industry, primarily because it plays a good role in the enhancement of food safety and shelf life. It is a process that gently heats food products, such as juice and dairy, to eliminate the harmful bacteria within, including salmonella, and other disease-causing pathogens, ensuring these items are safe for consumption. Although foods made from unpasteurized dairy products, such as raw milk, are typically safe to consume, they are usually less shelf-stable than comparable pasteurized products[3,4]. In the early part of the 1800s, drinking liquid foods and beverages, such as milk, juice, or water, several days old was calamitously deadly in the extreme to health through severe illness or death. Frequent food and drink-borne illnesses caused multiple outbreaks and fatalities. Before pasteurization, milk was generally a medium for bacterial pathogens, leading to several serious illnesses and diseases, such as tuberculosis, Q fever, diphtheria, severe streptococcal infections, and typhoid fever. Other food- and beverage-borne diseases included typhoid fever, diphtheria, and scarlet fever. What the scenario above highlights is the role that pasteurization has played in the pursuit of food safety. It was not until 1864 that French scientist Louis Pasteur developed the pasteurization process after experimenting with heated wine. He discovered that the heat treatment eliminated many harmful bacteria in unheated wine and observed that the heat-treated wine remained safe for consumption over extended periods. In 1886, Franz von Soxhlet conducted a similar experiment focusing on milk—which news of quickly spread to America, prompting the establishment of low-heat pasteurization standards for public health. Since pasteurization of milk became widespread, the incidence of disease outbreaks linked to milk has dramatically decreased. In 1938, nearly 25 percent of all food and water-related disease outbreaks were associated with contaminated milk. Today, that figure has dropped to less than 1 percent of reported outbreaks. Most interesting, within that 1 percent are the large majority—and 70 percent link directly to raw milk. Many of our everyday foods and drinks are so low in risk of causing illness and death that we barely think about them at all because of pasteurization. This proved an innovative leap in helping transform the food industry and protect public health for the consumer and the manufacturer. Pasteurization reduces harmful pathogens substantially so that the products become relatively safe but, at the same time, also allows them to be stored for more extended periods. Pasteurization is used by some large companies, manufacturers, and distributors to guarantee that the dairy product is safe and of good quality. Some of these leaders are Nestlé, famous for its diversified range of dairy products; Lactalis Group, a significant entity in the global market for dairy; Dairy Farmers of America, supporting local dairy farmers with a complete range of products; and Danone, with the focus being health-centric innovation in dairy. Alaska Milk Corporation was one of the largest local manufacturers in the Philippines and aimed to bring superior-quality dairy products to the country's nutrition and culinary landscape through pasteurization. The dairy industry is a crucial sector that plays a significant role in global agriculture and food security. It is one of the most common agricultural products; people milk dairy animals almost everywhere. About one billion inhabitants live on dairy farms, representing a crucial part of the global food system. In addition to that, dairy is a significant factor in the sustainability of rural communities. Today, the surge in demand globally is already felt, which produces more intensive globalization within the dairy sector and expands the scale and intensity of the global dairy trade. Over the past thirty years, global milk production has risen by over 77%, increasing from 524 million tonnes in 1992 to 930 million tonnes in 2022. India leads as the largest milk producer, accounting for 22% of global output, followed by the United States, Pakistan, China, and Brazil. Since the 1970s, the majority of growth in milk production has occurred in South Asia, which has become the primary engine of dairy expansion in the developing world. However, constraints such as poor feed quality, diseases, limited market access, and low genetic potential hinder dairy productivity in many of these regions. Additionally, climates in many developing countries can be challenging for dairy farming. Trends and data in global milk production, distribution of dairy market trade value, and major producers of cow milk worldwide are illustrated in the following graphs. Fig 1. Major producers of cow milk worldwide in 2023, by country (in million metric tons) Fig 2. Distribution of the dairy market trade value worldwide in 2024, by region II. MANUFACTURING PROCESS a. Raw Materials Raw Milk A raw material is sourced directly from dairy animals, primarily cows. However, raw milk can also come from other livestock like goats, sheep, or other mammals. Cows are the most common source due to their ability to produce large volumes of milk with consistent composition. It is comprised of a complex liquid consisting of water, which makes up about 87-88% of raw milk; proteins such as casein, which makes up about 80% of milk proteins and is essential for the structure and texture of milk products, and whey protein as the remaining 20% that contributes to the nutritional value and are heat-sensitive which influences how milk behaves during pasteurization. Raw milk also contains fats that are present in the form of tiny globules, which provide the milk’s richness and creaminess; carbohydrates in the form of lactose, which is a source of energy and gives milk its slight sweetness; vitamins, including vitamin A, B-complex, and D; essential minerals such as calcium and phosphorus which are crucial for bone health. Milk is collected from dairy farms, undergoing initial filtration and cooling to maintain freshness. It is then transported in refrigerated tankers to the processing plant, keeping the temperature below 4℃ to prevent bacterial growth. Water An extensively used commodity throughout the dairy processing plant and it is mainly used for cleaning and sanitizing equipment, tanks, pipelines, and packaging machinery, as it is a crucial part of preventing contamination during pasteurization. The water used in dairy processing must be of high purity and free from contaminants, bacteria, and residues that could compromise the quality of the milk. It is also used to control temperatures in the pasteurization process, particularly in exchangers where milk is rapidly heated and cooled. In some cases, purified water of minuscule amounts may be used to adjust the consistency of the milk to achieve a standardized fat content. Additional Vitamins and Minerals Adding vitamins and minerals to milk to improve its nutritional profile is an additive process called fortification; it is implemented to address vitamin deficiencies in countries with prevalent cases, particularly with vitamin D. The most commonly added vitamin during pasteurization is vitamin D, whose primary target is to promote calcium absorption and support bone health through vitamin D2 or D3, where vitamin D3 is the most common supplement derived from animal sources. Stabilizers Aids to maintain the consistency and texture of certain types of milk, such as flavored milk or ultra-pasteurized (UHT) milk. This food-grade substance is approved for small quantities, and  generic stabilizers include carrageenan from seaweed, guar gum, and cellulose derivatives. These stabilizers are generally mixed into the milk before the pasteurization process to ensure even distribution and assimilate them smoothly into the final product. b. Unit Operations and Processes Several unit operations are involved in the manufacturing of pasteurized milk to ensure that the milk to be processed possesses standard quality suitable for human consumption, as this standard entails product safety and quality consistency from each step, starting from the collection process down to its final packaging. Collection To reduce or possibly eliminate the risk of contamination from the manual process of milking cows, fresh milk is collected through a modernized method of utilizing automated milking machines that operate under a vacuum to extract the milk gently from the source, thus resulting in a more hygienic environment. Once collected, impurities such as straw, hair, or dust are removed from the milk through filtration. After collection, milk is rapidly cooled to around 4℃ using on-farm cooling systems to inhibit bacteria from spawning before transportation. Transportation The cooled milk is then transferred to insulated bulk tankers made from stainless steel for transportation to the dairy processing plant. These transportation tankers are equipped to maintain low temperatures between 1℃ and 4℃ using refrigerated systems during transit, and these vehicles are also equipped with sampling ports, allowing for quality checks to be conducted at various stages, ensuring that the milk retains its freshness until it reaches the facility for processing dairy. Milk Reception Once the unprocessed milk arrives at the dairy processing plant, milk is subjected to numerous tests that encompass quality and purity parameters. The tests involve checking for temperature, the milk’s acidity level, fat content, and the presence of antibiotics and microbial load. These tests ensure the milk is free from contamination and of suitable quality before processing. Therefore, if the milk is assessed to meet quality standards, it is offloaded with the use of sanitary pumps into large reception tanks, where it undergoes further filtration to remove unwanted substances and residuals. Storage The milk is stored in insulated, large-sized stainless steel storage tanks at a temperature of 4℃. Agitators are equipped in these tanks to keep the milk in constant motion, preventing the cream from rising to the surface and guaranteeing a uniform consistency throughout the process. The storage tanks are attached to a network of stainless steel pipelines that ensure milk moves hygienically and efficiently through the plant to different processing stages, therefore minimizing the risk of contamination. Standardization This operation adjusts the fat content of the milk to create products like whole cream and skim milk. Through a process called centrifugal separation, which the name implies that the separation procedure operates based on the principles of centrifugal force, the milk is spun rapidly in a centrifugal bowl, separating denser components outward, which is considered skim milk. In contrast, the lighter components that are collected at the center are called cream. This procedure made it possible to precisely separate the fat content of milk into cream and skim milk. The separated cream and skim milk are then mixed back together in controlled proportions to achieve the desired amount of fat content. Pasteurization This operation is the most vital part of the milk manufacturing process since it ensures the safety of the milk by eliminating any pathogenic bacteria that is present in the substance and, therefore, extending its shelf life without significantly affecting its nutritional value. The most conventional method of pasteurizing milk is called High-Temperature Short-Time (HTST) Pasteurization, which involves applying heat to the milk to a temperature of 72℃ for a duration of 15 seconds using plate heat exchangers. The plate heat exchanger consists of multiple stainless steel plates, which create a thin film of milk that flows between the hot plates; with this design, the surface area is maximized for a rapid and uniform heat transfer. After heating, the milk is cooled to 4℃ using the same plate heat exchanger, which uses cooled water or glycol on the cooling side. The rapid cooling is vital to inhibit the growth of heat-resistant bacteria. Homogenization This operation ensures that the fat globules in milk are broken down into tiny, uniform pieces, preventing them from clumping together and rising to the surface as cream, effectively enhancing the milk’s consistency, taste, as well as its appearance. This operation uses a high-pressure homogenizer and pumps milk through a narrow gap between 2000 to 2500 psi. This sudden pressure drop causes the larger fat globules to break into smaller ones. The smaller fat particles remain evenly distributed throughout the milk, giving the dairy a smooth texture and whiter appearance. Fortification This operation is optional; however, this step enhances milk's nutritional profile by adding vitamins and minerals, such as vitamin D, which is essential for bone health and calcium absorption. This step is done by adding liquid vitamin solutions using dosing pumps that ensure precise quantities of nutrients are mixed into the milk. During this operation, thorough mixing is essential to ensure that vitamins are evenly distributed throughout the entire batch of milk. Regulatory agencies like the FDA or local health authorities have strict guidelines on the types and amounts of vitamins and minerals that can be added to milk. Packaging This operation preserves the quality of the pasteurized milk, ensuring it remains uncontaminated during storage and transportation to consumers. Standard packaging formats include  high-density polyethylene (HDPE) plastic jugs, gable-top cartons, and polyethylene terephthalate (PET) bottles. Glass bottles are also used for specialty milk brands. The milk packaging process includes automated filling machines in aseptic conditions to prevent contamination, and these machines are designed to handle various packaging sizes and formats. Packaging lines are also equipped with metal detectors and X-ray systems to ensure that no foreign materials are present inside the filled packages. Moreover, each package is sealed tightly to prevent air and light from entering, which could degrade milk quality. Product Storage After packaging, the milk-containing packets are stored in refrigerated storage rooms or cold warehouses at 4℃ to maintain their freshness. These rooms are equipped with thermal monitoring systems to ensure a consistent environment for the milk. This facility must have systems to exhibit proper airflow and humidity control to prevent condensation on the packaging, which could cause mold to grow and lead to other quality issues. Distribution Milk is transported using refrigerated trucks to distribution centers and retail outlets that maintain a temperature of 4℃ throughout the supply chain. Cold chain management is critical to ensure the quality of the product until it reaches the consumers. Any break in the cold chain could compromise the shelf life of the milk product. Retailers store the milk in refrigerated display cases, where it is kept at the same temperature until the consumers buy it. c. Process Flow Diagram  Fig 3. Steam Injection Pasteurizer by Francis P. Hanrahan in 1962 The milk passes through a regenerator(2), a heat exchanger which warms the milk to around 38℃, followed by proceeding to a pre-heater(3), where it is slightly heated by a steam pipe to around 54℃. The pasteurization process occurs for 15 secs at sections 7 to 13, where the milk is heated to 72℃ and at the end, there is a valve which detects the temperature of the milk. If the milk’s temperature is not sufficiently hot enough, then it is redirected to section 7 of the diagram until it reaches the right temperature. After that, the milk passes through the separator(18) where it is rapidly cooled to 53℃ and a pump pushes the milk to the regenerator(2) where it is further cooled down to 7℃ by exchanging heat with the incoming milk. Finally, the milk is finally cooled in the refrigerator(21) before it is packed. III. COMMON MANUFACTURING PROBLEMS AND PROPOSED SOLUTION The milk industry is crucial to our everyday lives, offering dairy products that are consumed widely. However, like any large-scale production, it faces several manufacturing challenges due to milk's perishable nature and the complexity of its production. These challenges can significantly affect the product's quality, safety, and efficiency, making it necessary to understand these issues for consistent and dependable production. In this part of the report, the most common manufacturing problems in the food and beverage industry, specifically the milk industry, will be discussed and their solutions. Contamination & Spoilage Contamination is one of the most serious problems a manufacturer may face in the food and beverage industry. It can significantly impact and pose a risk to consumer health and product quality, affecting business operations. Four major types of contamination can compromise food manufacturing processes: microbial, chemical, physical, and allergenic. In the milk industry, the most common contaminants are the microbial and chemical pollutants. Milk has a unique composition and properties that makes it an excellent medium for bacterial growth. It can encounter contamination at any point during the production process. In early stages, contamination can originate from dairy cows that consume or interact with harmful organisms. This exposure can lead to diseases such as mastitis, a breast infection, which results in the production of contaminated milk. Aside from this, milk can also be contaminated within food manufacturing facilities, where bacteria and microorganisms easily proliferate. They can be found inside pipelines and tanks, free-floating, or settled on surfaces like biofilms. Biofilms are formed by mixed pathogenic species such as Listeria monocytogenes, Salmonella enterica, and Escherichia coli (E. coli). These groups of pathogens remain to be a persistent challenge to the dairy industry, known to be a major source of both spoilage and pathogenic microflora. They can attach to surfaces of processing equipment including milk storage tanks, pasteurizers, and milk handling devices. Sources of contamination may also include improper pasteurization. Inadequate temperature or sufficient time during pasteurization allows microorganisms to survive, contaminating not only the milk but also the surfaces of the equipment. Meanwhile, chemical contamination is when a food or beverage unintentionally comes in contact with chemicals. This may happen during food processing, packaging and transport where the food is accidentally exposed to chemicals. Chemical contaminants such as veterinary drugs, antimicrobial drugs, heavy metals, radionuclides, mycotoxins and pesticides can enter animal feed and have some residues in milk. Among these, antimicrobial drugs are the most contentious residues that occur in milk. Consumption of contaminated milk, or any contaminated food and beverage, can cause muscle and stomach pain, gastrointestinal diseases accompanied by diarrhea, fever, and nausea, and, in extreme cases, may lead to death. Negligence in the production and distribution of the products can damage the manufacturing company’s reputation, resulting in consumer trust losses, as well as financial losses. Moreover, it may also lead to legal liabilities, disruption of operations and worst closure of the processing plant. That is why it is crucial to follow all the safety and quality control measures within the dairy industry. In the Philippines, there is a strong policy framework that ensures food safety through the Food Safety Act of 2013 and the Code on Sanitation of the Philippines (Chapter 3). The Food Safety Act outlines guidelines for food production, processing, distribution, and trade, stressing the importance of protecting consumers from foodborne illnesses. Meanwhile, chapter 3 of the Code on Sanitation sets regulations for the sanitation and hygiene of food establishments, focusing on preventing contamination and ensuring safe food handling practices. Aside from following food safety policies, proper refrigeration from collection to distribution should be maintained. Monitoring the temperature and usage of technology to ensure consistent cold chain management should be ensured to avoid milk spoilage and prolong the milk’s shelf life. Moreover, it is also essential for processing plants to perform tests to check the milk’s physical, microbiological, and chemical properties. Physical testing includes smell, taste, and visual observation or the organoleptic test, lactometers for the milk’s density, and Gerber Method which determines fat in raw and processed milks. For microbiological testing, processing plants usually use traditional culture based testing to detect pathogens. But there are also automated and rapid testing methods that are available. Aside from this, there are also analyzers that can test milk for pasteurization levels and the presence of microorganisms by reading a range of different adenosine triphosphate (ATP) swab tests. Furthermore, microbiological hazards can also be prevented by using lateral flow tests, polymerase chain reaction (PCR) detection, and air monitoring systems. Lastly, mass spectrometry that is used for chemical testing. In this method, the sample is ionized to identify chemical compounds present in the milk. Consistency and Quality Control Consistency and Quality control have become a challenge in the milk manufacturing process due to various factors. Contamination contributes to the milk’s inconsistency as well as the multiple processing stages such as pasteurization, homogenization, and packaging. Another critical factor is the quality of the raw milk that is heavily influenced by various elements such as the cow’s diet, seasonal changes and different farming practices makes it difficult to maintain uniformity. Another factor that can affect the milk’s quality, specifically its nutritional value, is milk adulteration. Adulteration with water and other substances to increase quantity, can change the natural composition of milk and can introduce pathogenic bacteria and other harmful substances. To ensure that dairy producers will deliver milk that is consistently safe, nutritious, and high in quality, elimination of contaminants must be prioritized. It is also important to maintain the right temperature throughout the pasteurization process and conduct quality checks and microbial tests. Guaranteeing uniformity also includes standardizing feeding practices for dairy cows and utilizing automated systems that can reduce human error and enhance control over the production process. Furthermore, it is crucial to use high-quality packaging materials to provide a physical barrier that can prevent any physical damage or microbial contamination while maintaining the highest quality possible of the product. The processing plant should also invest in innovative packaging solutions like aseptic packaging to extend the milk’s shelf life. Inefficient Production  Inefficient milk production is usually caused by outdated machinery, poorly planned facilities, or inefficient processes. These issues can seriously impact productivity, drive up costs, and lower the quality of the final product. Outdated or poorly maintained machinery can affect the milk production, causing frequent breakdowns, leading to delays and financial losses due to escalating maintenance costs. It also consumes more energy than necessary and can affect the milk’s quality. Taking this into account, investing in modern automated equipment is highly recommended to boost production speed and ensure smoother operations. Moreover, regularly conducting preventive maintenance should be conducted to avoid costly breakdowns. Environmental Impact Milk production significantly impacts the environment, primarily through its high resource demands and waste generation. Major concerns include water use, waste management, and greenhouse gas emission. Implementing sanitation protocols requires large amounts of water especially for cleaning and sanitizing the facility. This can strain local water resources, especially in areas facing water scarcity. In this case, dairy manufacturers adopt water-saving technologies, such as recycling wastewater and using more efficient irrigation systems for growing feed crops. Adding to environmental effects, milk products add to the global plastic waste problem as it is often packaged in plastic bottles or cartons. That is why it is encouraged to use reusable material such as glass bottles to minimize waste. Lastly, greenhouse gas emission during milk processing, packaging and transportation contributes to climate change. Additionally, cows produce methane during digestion which is a potent greenhouse gas. For this reason, farming practices should be improved by using dietary supplements that reduce methane emissions from cows. Moreover, renewable energy must be incorporated into dairy operations such as installing solar panels. IV. PRODUCT AND/OR PROCESS INNOVATIONS In recent years, the dairy industry has been undergoing a significant transformation, driven by technological advancements, growing consumer demand for healthier and more sustainable options, and the development of new creative products. This discussion will explore the latest modifications in dairy product innovation, focusing on new processing methods, the rise of functional dairy products, the creation of plant-based alternatives, and the emergence of trends driving the industry’s evolution. Product Innovations: Rise of Functional Dairy Products The increased demand for functional dairy products is indicative of a growing consumer consciousness of health and wellness. These products are fortified with other constituents, such as probiotics, vitamins, or minerals, to offer supplementary health advantages beyond essential nutrition. The use of probiotics, which are defined as live beneficial bacteria and even yeasts, is widely known to promote digestive health , whereas prebiotics are their food and make a healthy gut environment. Both, known as synbiotics, typically found in yogurts, are used to improve gut and immunity and enhance overall health. In parallel, fortifying dairy products with essential vitamins and minerals like vitamin D, calcium, and omega-3 fatty acids is becoming increasingly common. These enriched products, including milk, yogurt, and cheese, especially benefit groups with elevated nutritional demands – children, pregnant women, and the elderly. These fortification strategies rectify nutritional gaps and enhance well-being. The growing trend of high-protein diets has branched out even to the dairy sector, which has contributed to various innovations. It is now easy to find traces of greek yogurt, high-protein milk, and protein-filled liquid diets for athletes, fitness enthusiasts, and age-conscious individuals. However, given the lactose intolerance rates of 65% to 75% of the entire population worldwide , there is a need for the provision of lactose-free alternatives to dairy products. In recognition of the discomforts brought about by lactose intolerance, such as bloating, gas pain, stomach cramps, and diarrhea , the dairy sector has widened its scope of lactose-free products –commensurate with the needs of lactose intolerant individuals together with those who simply prefer dairy alternatives. In this context, A2 milk has also caught people’s attention. A2 milk, which contains a specific type of protein referred to as A2 beta-casein, unlike cow’s milk, which contains the A1 beta-casein protein, is appreciated for its efficacy in preventing dairy-related digestive disorders. Such an emerging trend further indicates the changes occurring within the dairy sector as it restructures in response to the various demands of consumers. Development of Plant-Based Alternatives As plant-based diets are on an upward trend, the dairy alternatives market has progressed in a bid to reproduce the taste, consistency, and nutritional values of cow’s milk products. This does not only concern vegetarians as it also caters to people allergic to milk or are lactose intolerant. The use of milk substitutes from sources such as almonds, soybeans, oats, rice, and peas is becoming more prevalent , and this is attributed to recent improvements in processing and formulation to better their flavor and texture, which makes them suitable to a broader audience. Therefore, they have transformed into products usually fortified with crucial vitamins and minerals, making them viable options to replace cow's milk. At the same time, the market for non-dairy yogurt, which comprises coconut, almond, soy, and cashew-based products, has been progressing quite well. These yogurts have improved their texture and taste due to advanced fermentation techniques, making it easy for people to shift toward dairy-free options. Notably, the development of dairy-free cheese alternatives has proven to be more difficult than other dairy-free product categories. Recent advances have resulted in products that taste and melt like conventional cheeses when heated. These advancements employ a combination of nuts, soybeans, and tapioca starch, with the addition of flavors and microbial strains. Furthermore, there is an extension of innovation in that hybrid products made from dairy and non-dairy elements have been introduced. Certain yogurts and cheeses, for instance, contain a combination of dairy and plant proteins to add flavor and texture while promoting health and sustainability. Looking forward, genetic testing and nutrigenomics growth will lead to the development of customized dairy products. Such developments could make it possible to improve dairy products by addressing the necessities of a particular individual in accordance with his or her nutrition needs and genetic profile. This trajectory underscores a future where dairy alternatives not only replicate but also transcend the qualities of traditional dairy products, offering them solutions for nutrition in a health-conscious world. New Processing Techniques: 1. High-Pressure Processing (HPP) HPP is a form of Non-thermal pasteurization that incorporates high pressure to destroy pathogens in dairy products for extended shelf life without impacting nutritional value and taste. This is advantageous in preserving the flavor and consistency of products like yogurt and cheese. 2. Membrane Filtration Ultrafiltration and microfiltration are examples of membrane filtration operations that concentrate and purify dairy components. As a result, high-protein dairy items, lactose-free milk, and whey protein concentrates can be produced with less waste in an environmentally friendly manner. 3. Advanced Fermentation Technologies Fermentation technology has advanced, producing products with improved textures, flavors, and nutritional values. The use of genetically modified organisms in producing  dairy proteins is what qualifies precision fermentation as an emerging field of study. This approach eliminates the complications brought about by farming animals to produce dairy products. V. VIRTUAL FIELD TRIPS Milk Process from Farm to Table  Fig 4. Farm to Table Process of Milk by Undeniably Dairy Before milk undergoes pasteurization, it undergoes several steps first. Milk comes from farms where they are extracted from cows, which are being taken care of by farmers by providing healthy food and a clean and safe environment. Milk trucks collect the milk from the farm and deliver it to the processing plant. Then after the milk is tested, in the processing plant, the milk undergoes Standardization, then followed by Pasteurization and Homogenization. An additional step that can be added is undergoing the milk through fortification, where vitamins A and D are added to the milk. Finally, the milk can now be packaged and delivered to the stores. Significant Event in History of Pasteurization  Fig 5. First Opened Milk Depot by Nathan Strauss (photo by Augustus C. Long Health Sciences Library, Columbia University.) In the 19th century, many child diseases and death were linked to raw milk. In New York City, almost half of children are dying from illnesses like tuberculosis which can be taken from milk. Nathan Strauss, a philanthropist, opened a Milk Depot in 1893 in New York City, providing affordable, safe and pasteurized milk to the poor, immigrants and mothers who can’t afford it. Many more Milk depots opened, until Strauss decided to build a milk factory, to ensure that milks being distributed are pasteurized correctly and safely. 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