Businesses involved in liquid milk and cream production process raw milk into products for retail, catering and food manufacturing. Milk is collected from dairy farms, tested for quality and composition, then filtered and treated to control harmful microorganisms and extend its usable life. Common processes include pasteurisation and, for some products, homogenisation, which distributes the fat evenly through the milk. Products are cooled and packed under hygienic conditions in bottles, cartons or other suitable containers. The range may include whole, semi-skimmed and skimmed milk, as well as cream with different fat contents, such as single, whipping and double cream. Some producers also make filtered or longer-life milk using additional processing, and may supply bulk milk or cream to food manufacturers and caterers.