Milk is a highly nutritious food that serves as a major source of protein, carbohydrates, fats, vitamins, and minerals, particularly calcium. However, raw milk is highly perishable due to its susceptibility to microbial contamination and enzymatic activity. To make milk safe for consumption and extend its shelf life, it undergoes a series of processing steps that include collection, standardization, pasteurization, homogenization, fortification, and packaging. The processing of milk begins with collection from dairy farms. Milk is collected under hygienic conditions and transported to processing plants in cooled containers to prevent microbial growth. Temperature control during transport is critical, as milk can spoil rapidly if not kept below 4°C. At the processing plant, milk is first subjected to quality testing to check for adulteration, bacterial load, somatic cell count, and presence of antibiotics. This ensures that only high-quality milk enters the processing line. Once the milk passes quality checks, it undergoes standardization, which involves adjusting the fat content to meet specific requirements for different milk products. For example, whole milk typically contains about 3.5% fat, while toned or skimmed milk has reduced fat content. Standardization is achieved by separating milk into cream and skim milk using a centrifuge and then recombining them in desired proportions. The next critical step is pasteurization, a process designed to kill pathogenic microorganisms while preserving the nutritional quality of milk. Common methods of pasteurization include low-temperature long-time (LTLT), where milk is heated to 63°C for 30 minutes, and high-temperature short-time (HTST), where milk is heated to 72°C for 15 seconds. Ultra-high temperature (UHT) processing involves heating milk to about 135°C for 2–5 seconds, which enables longer shelf life without refrigeration. Pasteurization also inactivates certain enzymes that can cause spoilage, improving the safety and stability of the milk. After pasteurization, milk is subjected to homogenization, a mechanical process that breaks down fat globules into smaller, uniform sizes. This prevents cream separation and gives milk a consistent texture and appearance. Homogenization does not affect the nutritional value of milk but enhances its sensory quality, making it more appealing to consumers. Milk is sometimes fortified with additional nutrients to address dietary deficiencies in populations. Common fortifications include vitamin