Milk processing is the series of steps used to treat raw milk after it is collected from dairy farms, ensuring it is safe for consumption and suitable for producing various dairy products. The process begins with filtration and cooling, followed by pasteurization where the milk is heated to destroy harmful bacteria without affecting taste or nutrition. After pasteurization, the milk may undergo homogenization to break down fat molecules and ensure a consistent texture. It is then packaged for direct consumption or further processed into products such as cheese, yogurt, butter, cream, and powdered milk. Quality control and hygiene are crucial throughout the process to maintain freshness and meet health standards. Milk processing plays a vital role in the dairy industry, supporting both food safety and economic value.