To make milk fit for consumption, it must be heat-treated under controlled conditions, so it carries no hazards for public health. No matter what the production conditions are, raw milk has different types and numbers of microorganisms.
Micro-organisms can proliferate in raw milk in a short time under appropriate conditions, leading to the deterioration of the qualities of milk and ultimately making it non-consumable.
Raw milk can also contain pathogens, which are microorganisms that cause diseases in humans.
With the controlled heat treatment, the pathogenic microorganisms are completely eliminated. Thus, other microorganisms that spoil the properties of the milk are destroyed to a great extent.
In this wat, the milk becomes microbiologically reliable. However, at the same time, it should be ensured that the nutritional value is not damaged and the natural qualities, especially the taste and smell, are maintained at the highest level possible. This can only be done in a properly conditioned cold room.
All the conditions given above, which are necessary for dairy products to remain fresh and preserve their qualities, can only be available through storage and processing in proper cold rooms.