completed at 63 C for thirty minutes or a flash pasteurization is completed for 15 seconds at 72 C. By-products of milk include butterfat, cream, curds, and whey. Butterfat is the main lipid in milk. The cream contains 18-40% butterfat. The industry can be divided into 2 market territories; fluid milk and industrialized milk such as yogurt, cheeses, and ice cream.

Whey protein makes up about 20% of milk's protein composition