1919
Torrington, Connecticut
Cultured homogenized and pasteurized milk is made by first pasteurizing raw milk to eliminate harmful bacteria, typically by heating it to at least 161°F (72°C) for 15 seconds. After pasteurization, the milk is rapidly cooled and then homogenized, a process that breaks down fat molecules to create a uniform texture and prevent cream separation. Finally, specific bacterial cultures are added to the cooled milk, which ferments it, developing flavor and thickening the consistency. The resulting product is then packaged and refrigerated for sale.
Milk sold as whole milk has been processed to reduce the fat to 3-1/4 percent. The milk is then homogenized by forcing it through small nozzles that reduce the fat globules to such a small size that they remain evenly spread throughout the milk. The homogenized whole milk is then pasturized by heating it to a high enough temperature to destroy any harmful bacteria, and then cooled and packaged for sale.
Behind every successful sale, there is customer satisfaction. Once your customer is convinced that his/her need matches with that of the product offered by the salesman, the deal is almost done. Here, the efficiency,convincing power,brand image of the product play the pivotal role in conclusion of successful sale.
It was first on sale in 1983.
in personal selling when one says they have closed a sale it means that prospecting was successful and that the client is happy with the product or service they were offered
in personal selling when one says they have closed a sale it means that prospecting was successful and that the client is happy with the product or service they were offered
I hAve one and I want to sell it but I have no idea what its worth
It was first on sale in 1843.
That rather depends on what disease they are carrying. Perfectly healthy cows can also produce milk containing bacteria - hence ,milk is normally pasteurised before use/sale.
A house cow is kept to give milk for the household, as opposed to commercial production for sale. A house cow would ideally eat grass in a field, supplemented with hay in winter and maybe a high protein and energy supplement when she first calves and produces lots of milk.
egg nog followed by milk for hot chocolate