Cow's milk is commonly used in human nutrition and gastronomy. The milk found on the market is homogenized, so that the fat particles no longer separate from the others and the milk is more easily digestible. After which it is pasteurized, that is, brought to high temperatures and then quickly cooled. In the case of the milk found on the shelves, the long-life milk, the temperature is instead 100 degrees, and it is a real sterilization. Then there is milk subjected to UHT treatment, where the temperature reaches 150 degrees under steam pressure for a few seconds. In this way the nutritional principles are not altered but sterilization is guaranteed.