In order to kill off harmful bacteria in milk, you need to pasteurise it.
Pasteurise is a process to sterilise milk by heating.
Louis Pasteur, a Frenchman in the late 1600s discovered the process of pasteurization.
It will taste kind of raw and it will smell really bad.
physics
After milking the cows, the milk is delivered to the milk processor within 2 days. The processor should pasteurise and pack the milk within 24 hours and the milk can then be delivered to shops. The milk should be less than 4 days old when it reaches the store.
The Frenchman Louis Pasteur hence the name pasteurization.
Pasteurizing milk helps kill harmful bacteria such as E. coli and Salmonella that may be present in the raw milk, making it safe for consumption. It also extends the shelf life of milk by slowing down the growth of spoilage bacteria.
when was milk discoverd
In 1724 a man named Sir Fredrickson Millkeerp discovered milk
It means that the milk has been heated to an elevated temperature (generally 71 C) and maintained at that temperature (usually 15-20 seconds) in an effort to reduce or kill off harmful bacteria.
Pasteurization was named after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk.