MILK PROCESSING

BY

R

MIRUNALINI.

MILK

Milk is the fluid secreted by the

mammary glands of the female animals

and contains almost all the nutrients to

sustain life.

1. milk is white or yellowish white.

2. India is the worlds largest producer

consumer of milk.

MILK PROESSING After the milk has been delivery from the dairy, it

is pasteurized.

Pasteurization is a process used to kill harmful microorganisms, such as certain pathogenic bacteria, yeasts and moulds, which may be present in the milk after initial collection. This process extends the shelf life of milk.

The basic process for whole milk involves heating the milk to a temperature of no less than 71.7ºC for 25 seconds. This process is known as High Temperature Short Time (HTST).

The milk is then cooled for packing, storage and transportation.

Packing

The milk is then packaged into bottles and

labeled.

The packaging helps to increase the shelf-life of

the milk.

The milk is then distributed to supermarkets and

shops for sale.

PRODUCTS OF

MILK

PRODUCTION OF CURD

Pasteurized homogenised toned milk

Heating (90 degC/15min)

Cooling to 42 deg C

Culture addition -1%

Mixing/stirring

Packing (200g ,500g, 1000g)

CONT…

Filling in crates

incubation@42deg C/4-5 hrs

cold storage(5-6 degC)

despatch

PRODUCTION OF BUTTER MILK

Tonned milk curd is taken SS (stainless steel)

tank

Curd smoothening pump

Pastd. Chilled water(curd : water 140 : 60)

Mixing and stirring

Chilling(8-10 deg C)

Cont…..

Packing-200ml pouch(10 lts /crate)

Filling in crates

Cold store 5-6 deg C

despatch

Production of butter and ghee

Pasteurized cream(35-40%fat,temp 8-10deg C)

Ageing

CBMM (1200-1500RPM)

Butter (82-84%fat)

Bulk packing butter melting

vat

Deep freeze draining butter

milk

(-18to-20deg C) butter melt

Ghee boiler(118 deg

C/20min)

Conti……

Holding tank(cooling to 55 deg C )

Clarifier

Settling tank(40 deg C)

bulk ghee

Packing

despatch

production of cheddar cheese

The first process the milk goes through is

pasteurisation.

Milk is cooled in a vat after pasteurisation to 32

°C, an ideal temperature for the starter culture to

grow.

CURDLING

The curlding step allows the bacteria to grow and

begin fermentation. Rennet, an enzyme that acts

on the milk protein caesin, is added and the milk

coagulates, forming lumps.

The milk is mixed and then left to settle, where

the milk curdles and separates into curds and

whey.

Cooling tables and draining whey

The curds and whey run from the cheese vat onto the cooling tables.

The cooling tables are used to:1) cool the curds and whey;2) separate the curds from the whey.

The whey is drained off for further processing where cream is removed from the whey by centrifuge and made into butter. Protein is also extracted from the whey for different ingredients. In addition, lactose is removed from the water and then used for animal feed.

Cheddaring

The mixture is moved around on the cooling tables allowing the whey to drain out.

As the liquid is drained off a solid mass is created, called curd mats.

Salting

The curd pieces are fed into a mill and sliced into pieces about half the size of a thumb. This ensures the salt can be uniformly mixed throughout the curd.

Salt is added to act as a preservative and prevent the cheese from going rancid during the maturing process. It also adds flavour to the cheese.

Hooping

Pressing(over night)

Cheese block (cutting)

vacuum packaged

cool room and are chilled to a temperature of 10-12°C.

Cheese ripening 8-10 degC(3-6mon)

The final stage in cheese production is slicing and

packaging.

UHT Milk Technology

Shelf safe milk is what the industry calls

UHT or Ultra High Temperature,

meaning that the milk has been

pasteurized at a higher temperature, but

for a shorter time, to preserve taste and

nutrition. UHT Milk is the most common

product, but the process is also used for

fruit juices (juice boxes), cream, soy

milk, wine, soups and broth.

Pasteurization vs UHT With pasteurization,

milk is heated to 161-

167 degrees Fahrenheit

with a holding time of

15-20 seconds before it

is cooled. Along with

correct cooling, and

chilled distribution......

In UHT treatment, milk

is exposed to brief,

intense heating to

temperatures in the

range of 275-284

degrees Fahrenheit for

only three seconds.

Most importantly, UHT

treatment is a

continuous process

which takes place in a

closed system that

prevents the product

from being

contaminated by