Stages in the processing of fluid milk for marketing. 

• milk is collected and transported to the processing plant
• at the processing plant milk is received and test for quality and safety
• milk clarified by filtering to remove solid impurities
• milk is standardized i.e. the fat content of the milk is adjusted to create different types of milk (e.g., whole, skim, low-fat).
• Milk is pasteurized to kill bacteria without affecting nutritional value.
• Milk is homogenized or fat molecules are broken down so that they remain evenly distributed and cream is prevented from separating out
• Fortification: Vitamins and minerals, such as vitamin D, are added to enhance the nutritional value of the milk.
• Milk is cooled rapidly and stored in large refrigeration tanks until it is ready for packaging
• The milk is packaged into bottles, cartons and /or other containers in sterile environment to prevent contaminated
• Packaged milk is sent to the market for sale

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