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    Dairy Process Plant Along With Block Diagram 1

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    Crypto Fusion
    Milk is cooled to 4°C within two hours of being milked from cows at 37°C to prevent microorganisms from multiplying dangerously. Bulk tankers transport milk at or below 4°C to dairies for testing and storage in insulated tanks kept at 4°C. The milk then undergoes pasteurization at 72°C for 15 seconds and homogenization before being packaged, labeled, cold stored, and distributed.

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    Dairy Process Plant Along With Block Diagram 1

    Uploaded by

    Crypto Fusion
    309 views4 pages
    Milk is cooled to 4°C within two hours of being milked from cows at 37°C to prevent microorganisms from multiplying dangerously. Bulk tankers transport milk at or below 4°C to dairies for testing and storage in insulated tanks kept at 4°C. The milk then undergoes pasteurization at 72°C for 15 seconds and homogenization before being packaged, labeled, cold stored, and distributed.

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    Dairy PRocessing for Rac easily explained

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    Milk is cooled to 4°C within two hours of being milked from cows at 37°C to prevent microorganisms from multiplying dangerously. Bulk tankers transport milk at or below 4°C to dairies for testing and storage in insulated tanks kept at 4°C. The milk then undergoes pasteurization at 72°C for 15 seconds and homogenization before being packaged, labeled, cold stored, and distributed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    309 views4 pages

    Dairy Process Plant Along With Block Diagram 1

    Uploaded by

    Crypto Fusion
    Milk is cooled to 4°C within two hours of being milked from cows at 37°C to prevent microorganisms from multiplying dangerously. Bulk tankers transport milk at or below 4°C to dairies for testing and storage in insulated tanks kept at 4°C. The milk then undergoes pasteurization at 72°C for 15 seconds and homogenization before being packaged, labeled, cold stored, and distributed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    At a glance
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    The key steps involved in milk processing are receipt and storage, pasteurization, homogenization, packaging and labeling and cold storage. Milk is cooled immediately after milking and transported in bulk tankers to the dairy where it is tested and stored. It is then pasteurized by heating to 72°C for 15 seconds to kill pathogens and extended the shelf life.

    The main steps are receipt and storage of raw milk, pasteurization, homogenization, packaging and labeling, and cold storage for distribution. Milk is cooled after milking, transported and stored at the dairy. It then undergoes pasteurization, homogenization, packaging and cold storage before distribution.

    Pasteurization involves heating milk to 72°C for 15 seconds or 62°C for 30 minutes to kill pathogens and extend shelf life. It can also be done at 137°C for 2 seconds (UHT). The aim is to kill pathogens without significantly affecting the taste of milk.

    Dairy

    • Milk comes from the cow at about 37°C, and must be cooled within two hours
    to 4°C or lower, and under hygienic conditions. At this temperature any micro-
    organisms present will not multiply at a dangerous rate
    • Bulk tanker vehicles will not collect milk which is warmer than 4°C.
    • On arrival at the dairy the milk is tested and transferred to bulk-storage tanks.
    These will be heavily insulated and may have some method of cooling, so as
    to keep the milk down to 4°C until it passes into the processing line.
    • Creameries will have a large central water-chilling system. Chilled water is
    piped to all the cooling loads within the plant.
    • Whole milk for human consumption is pasteurized at 72°C for a short time (15
    seconds), and then re-cooled to 4°C immediately. This is done by contraflow
    heat exchange between milk entering and leaving the process, hot water and
    chilled water, in plate heat exchangers. Pasteurized milk is homogenized using
    pump. Packed, labelled, stored in cold storage and dispatched.
    Testing of
    Milking Storage Transportation
    milk

    Milk comes from cooled within Bulk tanker On arrival at the dairy
    the cow at about two hours to vehicles the milk is tested
    37°C 4°C or lower transport milk
    to dairy

    Stored in
    Silos at 4°C Milk receipt Packaging &
    Pasteurization Homogenization Cold Storage Distribution
    & Storage labelling

    Process of breaking down the fat


    Milk heated to 72°C for a molecules in milk by forcing it
    short time (15 seconds), through a small passage at high
    and then re-cooled to 4°C velocity so that they stay
    immediately in plate heat integrated rather than separating
    exchangers as cream.
    Other products like: Butter, Milk powder, cheese, buttermilk, curd, yoghurt, Paneer, Flavoured drinks, Ice cream etc.
    Dairy….
    Pasteurization: Plate type HE is used

    Heated to 72°C held for 15 sec and chilled to 4°C. High-temperature Short-Time (HTST)
    pasteurization. HTST pasteurized milk has a shelf life of about two weeks from processing,
    or about one week from being put on sale. Normally used

    Or

    62°C for 30 min and rapidly cooled

    Or

    137°C for a minimum of two seconds then rapidly cooled to room temp-UHT. If not
    opened, has a typical unrefrigerated shelf life of six to nine months.
    Homogenization
    • Homogenization is a process that gives milk its rich, white colour and smooth
    texture. Without homogenization, fat molecules in milk will rise to the top and
    form a layer of cream. Homogenizing milk prevents this separation from
    occurring by breaking the fat molecules down to such a small size that they
    remain suspended evenly throughout the milk instead of rising to the top.

    • Before the homogenization process was used, milk was shaken or mixed to
    achieve consistency in its look and taste. The homogenization process involves
    reducing the size of the fat globules into miniscule portions that are dispersed
    evenly throughout the milk. Homogenization usually is achieved by pumping
    milk through small openings under very high pressure. Homogenization is a
    mechanical process

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