The main difference in UHT and pasteurized milk is the temperature-time norms applied. UHT milk is sterilized at 110-135oC for 3-5 seconds. Then aseptic packaging is done. Aseptic packaging; It is the process of bringing together the food and packaging material in a sterile environment after being sterilized separately and hermetically sealed. In this way, both the nutritional value of milk is preserved and the microorganisms that cause deterioration in the process until consumption are destroyed. Pasteurized milk is milk that has been pasteurized for 15-20 seconds at 65-72oC. Pasteurization can be defined as the lowest heat treatment applied to destroy all pathogenic microorganisms that may threaten human health. In addition, pasteurized milk has a shelf life of 5-7 days at +4oC, while UHT milk can last up to 6 months at room conditions.

One of the well-known misconceptions about milk is that preservatives are added to drinking milk. As stated in the Turkish Food Codex, it is forbidden to add additives to drinking milk for any purpose. The durability of UHT milk is due to the applied production technology. UHT milks are sterilized at 110-135oC for 3-5 seconds and sealed aseptically. In this way, all pathogenic and spoilage microorganisms in milk are destroyed. In short, UHT milk is a product that preserves its shelf life without containing any preservatives, thanks to both heat treatment and packaging technology.

UHT milks are packaged aseptically. Aseptic packaging is oxygen and light-proof, so it is the most suitable packaging method for UHT milk. Aseptic cardboard packaging consists of 6 layers, from the inside to the outside:

• Polyethylene
• Polyethylene
• Aluminum foil
• Polyethylene
• Paper
• Polyethylene

As seen in this order, aluminum foil is an intermediate layer and does not harm human health, since it does not come into contact with milk.

Nutrients such as protein, lactose, vitamins and minerals and microbial load determine the quality of milk. These parameters are the feeding of the animal, its breed, milking and sss6 conditions, not breaking the cold chain, applied heat treatment etc. depends on factors. Milk is sterile until it leaves the udder, and then contamination begins with milking. Since milk is a food with valuable nutrients that comes out of the udder of the animal at 36oC, it is a great nutrient medium for the development and reproduction of microorganisms. Therefore, milk should be cooled directly to +4oC to stop the growth of bacteria. It carries microbiological risks that endanger human health, especially Salmonella, E.coli, Listeria, Camplobacter, Brucella. For this reason, the sale of street milk is prohibited in most countries, especially in the USA. In the industry, it can be followed from which region the milk coming to the factories comes from and which processes it goes through. In addition, before the incoming milk is accepted, acidity, fat, dry matter, protein, lactose, water presence, total microbial load, antibiotic test etc. subjected to analysis. If the values are in the appropriate range, they are accepted into the business. Afterwards, the milk is packaged completely untouched by the latest technology, preserving the nutrients and destroying harmful microorganisms. In the last step before reaching the consumer, analyzes are applied and if non-compliance is detected, it is not released to the market. However, since street milk is not cold chain at first, many microorganisms and pathogenic bacteria can reproduce, and substances such as soda and carbonate can be added to increase the shelf life of milk. In addition, fat, which is one of the most valuable nutrients in milk, can be taken and tricks such as adding water can be made. Since the consumer who buys street milk cannot provide a controlled temperature norm with boiling, it is inevitable that there will be significant losses in the nutritional values of the milk.

Our aim is to go beyond the wishes and expectations of our customers in our high-tech production facilities supported by national and international standards; while presenting products of high quality, environmentally friendly and not posing a risk in terms of security, by prioritizing public health; by controlling every stage of production; by constantly improving its effectiveness with a risk-oriented perspective, within the framework of legal regulations, with all the conditions of our healthy, reliable, sss6 and sanitation management system; To ensure customer satisfaction, to ensure the growth and development of our organization and to protect our values as one of the leading companies in our sector. To strive for legislation obligations, to comply with relevant standards and other conditions, To implement and maintain procedures based on Good sss6 Practices and HACCP principles to reach reliable products, To keep all possible factors that may pose a danger to the health of our customers at all stages from raw material to consumption under control with all units in our business. To ensure a high level of product safety by taking the responsibility, To accept the error-free implementation of cleaning and SSS6 applications as a prerequisite for food safety, To contribute to the improvement and continuous development of all our processes and to the continuous development of our employees' knowledge and skills by following the technological developments related to product safety, To determine the appropriate methods by making environmental analyzes related to faq6 and sanitation at all stages from raw material procurement to reaching our customers and consumers, with personnel who love to develop themselves and adopt a team spirit, To protect the health of all our stakeholders and to contribute to improving health awareness in the society, To contribute to the health, life safety and security of our stakeholders. by reducing all risks to the lowest levels in order to ensure occupational safety; We are committed to continuously improving our sss6 and sanitation management system and maximizing our corporate performance by monitoring the attainability of our goals.

If other foods are consumed besides milk, there is no anemia problem. Anemia is not related to the consumption of milk, but to the lack of other nutrients.

When we think of calcium, the first food that comes to mind is milk. Individuals of all ages need calcium. The amount of calcium to be taken daily has been determined by experts. While the daily calcium requirement is determined as approximately 1300 mg between the ages of 9-18, it is determined as 1000-1200 mg between the ages of 18-50. It has been calculated as 800-900 mg for those over 50 years of age. The daily calcium requirement of a pregnant woman is about 1000 mg. There is approximately 250 mg calcium in 1 glass of milk, approximately 250 mg in 1 glass of yogurt, and approximately 100 mg in 1 serving (30 grams) of feta cheese. Including dairy products in our daily diet greatly contributes to our daily calcium needs. If enough calcium is not taken, our body meets this need from the bones, which are the largest calcium store. This causes osteoporosis (bone loss). Calcium plays an important role in bone, teeth, muscle, nervous system and blood coagulation.

The yoghurts we make at home deteriorate much faster than the industrial yoghurts. This makes consumers think that there is a preservative additive in industrial yoghurts. However, the durability of these yogurts is due to the production technology. The faster souring of yoghurts made at home can be caused by many reasons. These; Not using enough quality milk for yoghurt production, reducing the nutritional values by boiling process and not destroying the pathogens in the milk completely, using the yeast taken from the previous yoghurt in the yoghurts, insufficient hygiene conditions that can be provided at home conditions, not cutting the contact of yoghurt with the air (not closing the lid completely). In addition, these reasons lead to situations such as the lack of consistency of yogurt and the release of water. In the industry, the best quality milk is used for the production of yoghurt. High temperature short time process is applied to yoghurt milk. Thus, nutrients are preserved and all pathogens are destroyed. Then, a suitable process is applied in order to remove the water in the milk and increase the dry matter. With this step, the nutritive properties and durability of yogurt increase. After these processes, a culture addition (yogurt bacteria), known colloquially as 'fermentation', is made. The culture used is renewed in every yogurt making. The cultures contain only yogurt bacteria, which prevents any other microorganisms from being present in the yogurt. Yogurt bacteria also ensures that yoghurt does not go rancid during its shelf life. While all these processes are applied, the product, environment and packaging are sterile. In addition, proper packaging prevents the yogurt-air relationship to prevent the yogurt from getting moldy. In short, no protective additives, especially antibiotics, are used. In addition, additives to be added to yoghurt are not desired by the industry as they will prevent the development of beneficial yoghurt bacteria. When all these steps are followed carefully, yogurt maintains its durability throughout its shelf life.

Allergies occur when the immune system reacts abnormally to certain substances. Milk is an allergen for individuals with lactose intolerance and milk protein sensitivity. Lactose intolerance is a digestive system disease caused by the inability to digest lactose (milk sugar), which is mainly found in milk. Lactose-intolerant individuals cannot break down lactose due to insufficient secretion of the lactase enzyme produced in the intestines. Therefore, complaints such as bloating, diarrhea, abdominal pain and cramps occur when these individuals consume milk. In these individuals, lactase enzyme is added to the milk from the outside so that they can benefit from other nutrients in the milk. Thus, lactose is broken down into the building blocks glucose and galactose, making it safe for lactose intolerant individuals. There are traces of lactose in fermented milk products such as cheese and yogurt. During cheese production, lactose is highly separated from the cheese along with the whey. In yogurt, beneficial bacteria break down lactose. Thus, consumption of lactose-free milk and fermented milk products such as cheese and yogurt becomes safe for lactose-intolerant individuals. Milk protein allergy is the most common food allergy in infants and young children. This allergy is a sensitivity to the proteins found in cow's milk. For this reason, it is also called “cow's milk protein allergy”. Consumption of milk and dairy products or foods containing dairy products is not appropriate for these individuals. In addition, babies who are exclusively breastfed may also be allergic to cow's milk protein; This is because it is transferred to breast milk by the mother's milk consumption. To prevent this, the mother should not consume milk in her diet.

Probiotic; It is called live bacteria that have a positive effect on human health by changing the intestinal microbial flora. Milk does not contain probiotic bacteria. However, during the production of dairy products, the development of probiotic bacteria occurs with the addition of culture (selected microorganisms added to milk in order to gain taste, texture and other desired properties in the production of various dairy products) and fermentation. Fermented dairy products such as yogurt, kefir, buttermilk and cheese are very rich in probiotics. Kefir and yogurt are the most important sources of probiotics. Probiotics; It is important in preventing problems such as diarrhea, constipation and bloating by increasing the number of good bacteria in the intestinal flora and activating the enzymes necessary for digestion. In addition, by providing a feeling of fullness for a longer time and helping you burn calories, it has significant contributions to weight loss, lowering bad cholesterol and blood pressure, heart health, skin diseases, and mental health as gut health and mental health are interconnected.

Consumption of fish and dairy products together is a risky situation. This is due to histamine, one of the important biogenic amines. Histamine is found in fish and its derivatives, fermented milk products, fermented alcoholic beverages, processed meats and some fruits and vegetables. In addition, the amount in the products varies according to freshness or staleness. It is known that excessive consumption of histamine also causes food poisoning and has negative effects on health. Histamine fish poisoning is observed with an increase in the amount of histamine, especially in stale fish. When we take a large amount of histamine into our body with fish and then consume dairy products, we create a toxic effect for the body as dairy products contain too much histamine. This causes symptoms such as skin rash and redness, diarrhoea, nausea and headache. In order to eliminate this risk, it is recommended not to consume foods with high histamine amounts together.

Molasses and yoghurt duo has been one of the indispensable flavors of our tables for years. However, besides the taste, the point to be considered is to get the maximum benefit from the important nutrients in these foods. Molasses contains high levels of iron minerals and is very important for human health. Yogurt contains calcium, which is very important for human health. Calcium reduces iron absorption. Therefore, it is recommended to consume molasses and yogurt at different meals.

Hygiene and sanitation practices are carried out in the sector to protect public health. Food hygiene is all kinds of measures and conditions necessary to control the danger and ensure that the food is suitable for human consumption, taking into account the intended use, and sanitation is the measures taken to remove dirt such as food residues, microorganisms, foreign substances and cleaning materials residues from the surfaces in order to protect public health. encompasses all. In addition, according to the Turkish Food Codex, it is forbidden to add any additives to drinking milk. This law is also supported by state inspections and analyzes made in laboratories. The first step in the preparation of drinking milk is to determine the presence of acidity, antibiotics and other additives in the milk that comes to the factory. Then, analyzes such as the addition of fat, dry matter, and water are applied to the milk. If these values are in the appropriate range, if antibiotics and other additives are not found, the milk is accepted into the enterprise. The milk is made physically safe first. Straw, stones, etc. that may be found in it. It is first passed through a coarse filter in order to be separated from the dirt. Then, bacterifugation is applied to separate it from the dirt that can be found in smaller form. After all these processes, in order to make our milk microbiologically safe, heat treatment is applied at high temperature by preserving the nutrients for a short time and aseptically packaged. Aseptic packaging; It is the process of bringing together the food and packaging material in a sterile environment after being sterilized separately and hermetically sealed. After all these measures, before the milk is delivered to the consumer, the final product is analyzed in the laboratory again and if the values are within the desired range, the product is presented to the market to be delivered to the consumer.

Packaged milks are packaged ready for consumption. In order to make the milk microbiologically safe, that is, to destroy the pathogenic bacteria, heat treatment is applied in the factories by preserving the nutritional values of the milk. Then it can be safely consumed until the expiration date as it is packaged aseptically.

Milk and dairy products can be stored in the refrigerator (+4oC) until their expiration date. Since milk and dairy products are a suitable nutrient medium for microorganisms with high nutrients, their development and reproduction are quite rapid. Therefore, it is recommended to consume as soon as possible after opening the package. In addition, in order to preserve the taste, color and odor characteristics of the products, the contact of the products with the air and other foods should be cut off as much as possible. Pasteurized milk should be stored at +4oC under all conditions. It should be consumed within 3-4 days before opening the package, and within 1-2 days after opening the package. If the package is not opened, UHT milk can last up to 6 months under room conditions, but after opening the package, it should be stored in refrigerator conditions and consumed within 3-4 days. White cheeses should be kept under refrigerator conditions under all circumstances. After opening the package, it can be stored in an airtight storage container with brine or by wrapping it in a plastic container so that its contact with air is cut off, and stored in the refrigerator. Cheddar cheeses should be kept under refrigerator conditions under all circumstances. After the package is opened, the remaining part must be wrapped with stretch or placed in an airtight container. Yogurt should be stored under refrigerator conditions under all circumstances. It can be consumed up to 3-4 weeks without opening the package, but it should be consumed as soon as possible after the package is opened. The lid should be kept closed as much as possible and should be taken with a clean spoon each time without damaging the clot. Butter should be stored in refrigerator conditions under all circumstances and can last up to 6 months. After opening the package, it should be wrapped in an airtight manner and stored in an airtight container due to its high odor absorption feature. Preserving the products in suitable conditions is an issue that needs attention both financially and in order to prevent food waste that has increased in recent years.

The only difference between these milks is their fat content. Whole milk; at least 3.5%, semi-skimmed milk; between 1.5-1.8%, skimmed milk; It contains at least 0.15% oil. You can choose according to your economic power and nutritional conditions.

Whey, a by-product of cheese production, is the liquid left over from processing milk into cheese. The amount and composition of whey obtained varies according to the type of cheese. It contains oil and mineral substances, especially lactose and protein. Thanks to its high protein content, it has nutritional properties. In addition, thanks to lactoferrin and lactoperoxidase in its composition, it provides antimicrobial properties by preventing the development of pathogenic microorganisms such as E.coli, Salmonella, Camplobacter and Listeria. In addition, it has been used as an aid in weight control, especially in osteoporosis, and in the prevention of cholesterol and other diseases. Whey contains lactalbumin and lactoglobulin, which are amino acids needed especially during development. In this way, it is used in baby foods and sports foods. Recently, the use of whey in order to gain nutritional properties in different foods has become increasingly widespread. The most widely used form of whey in the industry is the powder form obtained by various drying methods. Bringing the product into powder form provides convenience in terms of storage, logistics and application to the product. In industry, whey has a wide range of uses in medicine, cosmetics, food, non-alcoholic and alcoholic beverage production. Whey is one of the most important residues that cause environmental pollution in the dairy industry. By using whey in industry, environmental pollution is prevented and food losses are prevented.

Since milk is a very sensitive food, the quality of milk is affected by many factors such as the season, the health status and age of the dairy animal, contamination of the milk with foreign substances such as antibiotics and pesticides. Due to the delicate nature of milk, it should be cooled rapidly after milking. Otherwise, the deterioration in the acidity values of the milk will cause quality defects during processing into the final product.

In industrial yoghurt production, a culture (yogurt bacteria) is added to the milk, colloquially called fermentation. With this step, yoghurt production begins. In other words, industrial yogurt contains beneficial bacteria necessary for the formation of yogurt. Thus, we can use industrial yogurt in yogurts that we will ferment in our homes.

Swelling seen in cheese is a defect and is not suitable for consumption. Swelling occurs as a result of contamination by pathogenic microorganisms during production. It can be observed in two ways as early and late swelling. Early swelling is observed within 24 hours and is caused by the growth of coliform bacteria. Small pores and a spongy structure are formed in cheese. Late swell is swell that consumers encounter on grocery store shelves or in refrigerators. It begins to be observed 2-3 weeks after production and is caused by Clostridium bacteria. These bacteria create gas in the cheese and when the gas condenses, they want to get out of the cheese. For this reason, cheese has large pores and cracks. Since these microorganisms are pathogenic, they can cause health problems in consumption. Therefore, these cheeses should not be consumed.