Milking

The Dairy Development Department was established in Tamil Nadu in the year 1958 to oversee and regulate milk production and commercial distribution in the state. The Dairy Development Department took over control of the milk cooperatives. It was replaced by the Tamil Nadu Cooperative Milk Producers Federation Limited in the year 1981.

On February 1, 1981, the commercial activities of the cooperative were handed over to Tamil Nadu Co-operative Milk Producers' Federation Limited which sold milk and milk products under the trademark "Aavin". Tamil Nadu is one of the leading states in India in milk production with about 14.5 million liters per day.

The growth in urban population, coupled with the expansion of the railway network in the mid-19th century, brought about a revolution in milk production and supply. Individual railway firms began transporting milk from the 1840s and 1850s.

Urban demand began to grow, as consumer purchasing power increased and milk became regarded as a required daily commodity. Over the last three decades of the 19th century, demand for milk in most parts of the country doubled, or in some cases, tripled.

Pasteurization

In 1863, French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products. He developed this method while on summer vacation in Arbois, to remedy the frequent acidity of the local wines

He found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a brief time to kill the microbes, and that the wine could be nevertheless properly aged without sacrificing the final quality. In honor of Pasteur, the process became known as "pasteurization"

Pasteurization was originally used as a way of preventing wine and beer from souring. Commercial pasteurizing equipment was produced in Germany in the 1880s, and producers adopted the process in Copenhagen and Stockholm by 1885.

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