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What are milk regulations?

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Milk prepared for sale is often homogenized; in this process it is pumped under pressure through small openings to break up the milk-fat globules, thus ensuring an equal distribution of fat throughout the milk rather than permitting it to rise to the top as cream. In most countries where milk is a commercial product, it is subject to regulations concerning its composition (i.e., the proportion of butterfat and other solids) and its purity, with sanitary measures in force that cover milk handlers, herds, plants, and equipment. Pasteurization (partial sterilization by heating) checks bacterial growth, thereby making milk safer to drink and increasing its keeping qualities and range of transport.

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