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Presented by: Chandni jadav Geeta ram
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Milk processing

Jul 16, 2015

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Page 2: Milk processing

Milk Processing section in Mother

Dairy

Page 3: Milk processing

INTRODUCTION Of PLANT

Page 4: Milk processing

INTRODUCTION Of PLANT

Full capacity:- Full capacity:- 10LLPD10LLPD Now a days dairy Now a days dairy receives 6-7 LLPD receives 6-7 LLPD of milkof milk Dairy processes appDairy processes app. 3 LLPD of market . 3 LLPD of market milkmilk Capacity of plantCapacity of plant:-6-7LLPD:-6-7LLPD** Reception :by cans (300)*per dayReception :by cans (300)*per day by tanker (16-17)*per dayby tanker (16-17)*per day Reception time:- morning at 10:00 to 11:00 am Reception time:- morning at 10:00 to 11:00 am evening at 06:00 to 07:00pmevening at 06:00 to 07:00pm

(approx *)(approx *)

Page 5: Milk processing

MOTHER DAIRY- JUNAGADH

MOTHER DAIRY- JUNAGADH

Page 6: Milk processing

Certif ication

mandatorymandatory FSSAIFSSAI Weight and Weight and

measure(legal metrology)measure(legal metrology) Boiler actBoiler act Labour actLabour act

Non mandatoryNon mandatory ISO-9001:2008 (QMS)ISO-9001:2008 (QMS) ISO-22000 (FSMS)ISO-22000 (FSMS) ISO-14001:2004 (EMS)ISO-14001:2004 (EMS) OHSAS 18001:2007OHSAS 18001:2007 HALAL (for export)HALAL (for export) AGMARKAGMARK BIS BIS ISO-50001ISO-50001

Page 7: Milk processing

Vision statement of dairy

We are dedicated to receive, manufacture and We are dedicated to receive, manufacture and supply consistent quality product by innovative, supply consistent quality product by innovative, effective, compliant, safe, sustainable with latest effective, compliant, safe, sustainable with latest emerging technologies through energetic motivated emerging technologies through energetic motivated people for customer satisfaction.people for customer satisfaction.

PolicyPolicy :-:-environment policy energy policy

quality and food safety policy

occupation health and safety policy..

Page 8: Milk processing

value1.1. Performance with intrigrityPerformance with intrigrity2.2. Customer firstCustomer first3.3. DisciplineDiscipline4.4. InnovationInnovation5.5. ManagementManagement6.6. TransparencyTransparency7.7. Trust and respect.Trust and respect.

Page 9: Milk processing

Department of mother dairyDepartment of mother dairy

Processing Processing Quality AssuranceQuality Assurance Engineering Engineering MIS(management information system)MIS(management information system) Purchase /StorePurchase /Store HR/ACCHR/ACC

Page 10: Milk processing

Cont….

11 silo 11 silo in our plant in which the capacity of all silo is in our plant in which the capacity of all silo is 100kl except 1 which have capacity of 40kl100kl except 1 which have capacity of 40kl

10 HMST 10 HMST (horizontal milk storage tank) with the capacity (horizontal milk storage tank) with the capacity of 10 to 15kl.of 10 to 15kl.

5 milk pasteurizer 5 milk pasteurizer :2 pasteurizer have 20kl capacity :2 pasteurizer have 20kl capacity

1 pasteurizer have 10kl capacity1 pasteurizer have 10kl capacity 2 cream pasteurizer have 5kl capacity.2 cream pasteurizer have 5kl capacity. 3 Cream separator3 Cream separator:2 separator have 20kl capacity:2 separator have 20kl capacity 1 separator have 10kl capacity.1 separator have 10kl capacity. 2 Homogenizer2 Homogenizer:: with the capacity of 10kl.with the capacity of 10kl.

..

Page 11: Milk processing

MILK SILO

Page 12: Milk processing

HMST

Page 13: Milk processing

RMRD(Raw Milk Reception

Dock)

Page 14: Milk processing

Equipment of RMRD

1.1. Lid openerLid opener2.2. Weighing bowlWeighing bowl3.3. Dumped tankDumped tank4.4. Milk pumpMilk pump5.5. Can washerCan washer6.6. Chain conveyorChain conveyor

Page 15: Milk processing

Raw Milk reception by can

Adulteration

Drain

Sour/curd

Hand over to pro.dept. Can washing

Page 16: Milk processing

Conti.....

Page 17: Milk processing

Description of can

capacity:- 40lit.capacity:- 40lit. Neck dia.:-200mmNeck dia.:-200mm Height of can:- 515mmHeight of can:- 515mm Weight of empty can:- 7kgWeight of empty can:- 7kg Made of :-aluminium and S.S.Made of :-aluminium and S.S.

Page 18: Milk processing

Can washing

Can used for farm milk collection are required to be effectively Can used for farm milk collection are required to be effectively cleansed in accordance with the milk & dairy regulation 1959.cleansed in accordance with the milk & dairy regulation 1959.

To satisfy physical requirement can should not have rust To satisfy physical requirement can should not have rust patches or open seams.patches or open seams.

They should be free from fat and milk solid.They should be free from fat and milk solid. Can washing is carried out in 3 section.Can washing is carried out in 3 section. First section temp.:-35-40First section temp.:-35-40ċċ Second section temp.:-50-60ċSecond section temp.:-50-60ċ Third section temp.:70-80ċThird section temp.:70-80ċ Steam pressure:-3-5kg/cm2Steam pressure:-3-5kg/cm2 Caustic strength :-0.35% Caustic strength :-0.35%

Page 19: Milk processing

Can washing

Page 20: Milk processing

Raw milk reception by Tanker

Page 21: Milk processing

Milk reception by tanker

Weight of empty tanker

Cleaning

Page 22: Milk processing

Tanker reception

Page 23: Milk processing

Operational principle of weigh bridge

The principle of Weigh Bridge is to The principle of Weigh Bridge is to weigh the incoming and outgoing weigh the incoming and outgoing tankers. First of all, the loaded tankers tankers. First of all, the loaded tankers come on the weigh bridge and checked come on the weigh bridge and checked for their gross weight and then after for their gross weight and then after unloading, the tare weight is taken so unloading, the tare weight is taken so that final net weight of the product that final net weight of the product would be determinedwould be determined

Page 24: Milk processing

Raw milk tanker cleaning

Automation of milk tank cleaning can enable the tank to be Automation of milk tank cleaning can enable the tank to be cleaned immediately after emptying, reducing the risk of milk cleaned immediately after emptying, reducing the risk of milk residues setting on the tank surfaces, and therefore limiting the residues setting on the tank surfaces, and therefore limiting the opportunity for bacterial growth.opportunity for bacterial growth.

Sr Step Descript ion

1 Pre- rinse With water at 40 cel temp

2 Scrubbing Hand scrubbing

3 Detergent Cleaning With Odour less detergent at 45 cel

4 Hot Water rinsing Hot water

5 Sterilization By live steam

Page 25: Milk processing

Quality checking

test of Milk

Page 26: Milk processing

Milk testing after receiving

Organolaptic testOrganolaptic test:- :- visual observation like colour visual observation like colour and appreance of milk, smell, taste etc.and appreance of milk, smell, taste etc.

Other test is being carried out for different milk Other test is being carried out for different milk adulteration like salt adulteration, urea adulteration, adulteration like salt adulteration, urea adulteration, vegetable oil addition, neutralizer adulteration, water vegetable oil addition, neutralizer adulteration, water addition, sugar addition, powder & flour adulteration addition, sugar addition, powder & flour adulteration etc.etc.

Lactometer reading, BR reading, fat, SNF, content Lactometer reading, BR reading, fat, SNF, content etc.etc.

Page 27: Milk processing

Detection of major Detection of major adulterants in milkadulterants in milk

To overcome the increasing To overcome the increasing need of milk and milk need of milk and milk products and to make products and to make maximum profit there is maximum profit there is increase in adulteration increase in adulteration casescases

In adullteration test we used In adullteration test we used raw milk in 2 test tubes for raw milk in 2 test tubes for each test, one of them each test, one of them containing only raw milk containing only raw milk and the other one was and the other one was added with the tested added with the tested material.material.

Page 28: Milk processing

Adulteration testAdulteration test

Sugar TestSugar Test Take 15 ml milk in test tube.Take 15 ml milk in test tube. Add 1 ml concentrated HCL and shake well.Add 1 ml concentrated HCL and shake well. Add 0.1 gm resorcinol.Add 0.1 gm resorcinol. Put the test tube in boiling water bath for 5 min.Put the test tube in boiling water bath for 5 min.

Conclusion : Left Test tube contains raw milk and Conclusion : Left Test tube contains raw milk and right contains pasteurized milk. Reddish colour right contains pasteurized milk. Reddish colour would indicates presence of sugar. So here in both would indicates presence of sugar. So here in both samples sugar is absent.samples sugar is absent.

Page 29: Milk processing

Adulteration testAdulteration test

Salt TestSalt Test

Take 5 ml silver nitrate in a test tube.Take 5 ml silver nitrate in a test tube. Add 2-3 drops of potassium dichromate Add 2-3 drops of potassium dichromate solution which will give brick red colour.solution which will give brick red colour. Add 1 ml of milk.Add 1 ml of milk.

Conclusion : In the test tube on left side Conclusion : In the test tube on left side containing only raw milk, the brown colour containing only raw milk, the brown colour shows absence of salt but in test tube on right shows absence of salt but in test tube on right side in which raw milk and salt were added, the side in which raw milk and salt were added, the yellow colour confirms the presence of salt.yellow colour confirms the presence of salt.

Page 30: Milk processing

Adulteration testAdulteration testUrea testUrea test

ProcedureProcedureTake 2 ml milk in a test tube. Take 2 ml milk in a test tube. Add 2 ml DMAB solution and mix the contents.Add 2 ml DMAB solution and mix the contents.

ObservationsObservationsYellow Colour is observed.Yellow Colour is observed.

ResultResultAppearance of yellow colour indicates the presence of urea.Appearance of yellow colour indicates the presence of urea.

Page 31: Milk processing

Adulteration testAdulteration test

Ammonium Compound TestAmmonium Compound Test

Take 1 ml milk in test tube.Take 1 ml milk in test tube.

Add 2 ml Nesslar’s reagentAdd 2 ml Nesslar’s reagent

Result and conclusion:Result and conclusion: Test tube on the Test tube on the left side contains only raw milk but right test left side contains only raw milk but right test tube contains both raw milk and ammonia. So tube contains both raw milk and ammonia. So in the right side test tube brown colour confirms in the right side test tube brown colour confirms the presence of ammonia.the presence of ammonia.

Page 32: Milk processing

Acidity Test Bacteria that normally develop in raw milk produce more or less of lactic acid. In the acidity test the acid is neutralised with Sodium hydroxide and the amount of alkaline is measured. From this, the percentage of lactic acid can be calculated. Procedure• Take 10 ml milk in 10 ml conical flask. • Hold the flask against white surface.• Add 5 drops of phenolphthalein to the milk sample and stir gently • Titrate against N/9 NaOH using phenolphthalein indicator to check acidity.• Continue until the appearance of a light pink colouring which persists for 10-20 seconds.

Adulteration testAdulteration test

Page 33: Milk processing

ResultResult

The milk with acidity 0.15 is the The milk with acidity 0.15 is the best milk.best milk.

Sample No.Sample No. AcidityAcidity

1.1. 0.190.19

2.2. 0.150.15

3.3. 0.170.17

Page 34: Milk processing

Adulteration testAdulteration test

Fat and SNF TestFat and SNF Test

Fat & SNF can be determined using Gerber’s method or using a Fat & SNF can be determined using Gerber’s method or using a milcoscan.milcoscan.

Gerber’s MethodGerber’s Method Procedure ProcedureTake about 10 ml of HTake about 10 ml of H22SOSO44 in Butyrometer. in Butyrometer.Add slowly 10.75 ml milk in it.Add slowly 10.75 ml milk in it.Add 1 ml isoamyl alcohol and adjust level with distilled water.Add 1 ml isoamyl alcohol and adjust level with distilled water.Cap butyrometer with lock stopper.Cap butyrometer with lock stopper.Centrifuge for about 5 minutes.Centrifuge for about 5 minutes.Take reading of the % fat in butyrometer.Take reading of the % fat in butyrometer.Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.Immerse lactometer in jar and take C.L.R.Immerse lactometer in jar and take C.L.R.

Page 35: Milk processing

Calculations/Formula UsedCalculations/Formula Used SNF is determined using lactometer SNF is determined using lactometer

reading and Fat value and putting the reading and Fat value and putting the formulaformula

% SNF = CLR/4+0.2×fat+0.29% SNF = CLR/4+0.2×fat+0.29

ObservationsObservations

Sample 1 and 2 are of Packaged milk and Sample 3 is Raw milkSample 1 and 2 are of Packaged milk and Sample 3 is Raw milk

Sample Sample No.No.

FatFat CLRCLR SNF(%)SNF(%)

1.1. 4.254.25 29.429.4 8.498.492.2. 3.53.5 26.426.4 7.597.593.3. 6.76.7 3131 9.389.38

Page 36: Milk processing

Milkoscan

Milkoscan is the latest technology machine for scanning of milk and uses infra red rays to analyze the milk for Fat, SNF.

Page 37: Milk processing

CHILLING SECTION

Page 38: Milk processing

Chill ing of milk after receiving

Chilling of milk means rapid cooling of raw milk to Chilling of milk means rapid cooling of raw milk to sufficiently low temperature so that the growth of micro-sufficiently low temperature so that the growth of micro-organisms present in milk is checked. In chilling process the organisms present in milk is checked. In chilling process the temperature of milk should be reduced to less than 10 temperature of milk should be reduced to less than 10 0Cpreferably 0Cpreferably 3 - 43 - 4˚C˚C

The most effective means of controlling the growth of The most effective means of controlling the growth of microorganisms without affecting the physico-chemical microorganisms without affecting the physico-chemical properties and nutritive value of milk is to chill it. Lower properties and nutritive value of milk is to chill it. Lower temperatures inhibit the growth of most of the temperatures inhibit the growth of most of the microorganisms. It should be clearly understood that chilling microorganisms. It should be clearly understood that chilling process does neither kills microorganisms nor it renders process does neither kills microorganisms nor it renders milk safe for human consumption. It is only a means of milk safe for human consumption. It is only a means of checking the growth of microorganisms for sometime.checking the growth of microorganisms for sometime.

Page 39: Milk processing

Chil l ing section

Types of chil ler make capacityRaw milk chiller(3) IDMC 30KLPH

20KLPH

Glycol chiller(1) IDMC 20KLPH

Pouch milk chiller(2) IDMC 20KLPH

Chhas chiller (1) IDMC 10KLPH

Page 40: Milk processing

PASTEURIZATION

Page 41: Milk processing

What is pasteurization?

PasteurizationPasteurization:-:-Pasteurization refers to the process Pasteurization refers to the process of heating each and every particle of milk to at least of heating each and every particle of milk to at least 6363 ċċ for 30min.for 30min. , or , or 7272ċċ for 15 sec for 15 sec.(or to any time-temp. .(or to any time-temp. Combination which is equally efficient), in approved and Combination which is equally efficient), in approved and properly operated equipment. after pasteurization, the milk properly operated equipment. after pasteurization, the milk is immediately cooled to is immediately cooled to 55 ċċ or below. or below.

Object(purposeObject(purpose)):- :- to render milk safe for human to render milk safe for human consumption by destruction of pathogenic micro- consumption by destruction of pathogenic micro- organisms. To improve the keeping quality of milk by organisms. To improve the keeping quality of milk by destruction of almost all spoilage organisms. And to destruction of almost all spoilage organisms. And to destroy the target micro-organism coxilla burette.destroy the target micro-organism coxilla burette.

Page 42: Milk processing

Milk pasteurizationtemp.<5ċ

Temp.<35ċ

Temp.65ċ

creamSkim milk

Page 43: Milk processing

Conti.....

okNot ok

Balance tank

Page 44: Milk processing

Milk pasteurization

Balance tank

Holding tubeCooling, reg.1, reg.2, heating<5c 40c 65c 80c

Page 45: Milk processing

Milk flow in pasteurizer

Page 46: Milk processing

Pasteurization l ine

1.Balance tank1.Balance tank2.Fed pump2.Fed pump3.Flow controller3.Flow controller4.Regenerative pre heating 4.Regenerative pre heating

sectionsection5.Clarifier5.Clarifier6.Heating section6.Heating section7.Holding tube7.Holding tube8.Booster pump8.Booster pump9.Hot water heating system9.Hot water heating system10.Regenerative cooling section10.Regenerative cooling section11.Cooling section11.Cooling section12.FDV12.FDV13.Control panel13.Control panel

Page 47: Milk processing

Function of important parts

Float control balance tankFloat control balance tank:-:-maintain a constant maintain a constant head of milk for feeding the raw milk pump; also receive any head of milk for feeding the raw milk pump; also receive any sub-temp. Milk diverted by FDV. sub-temp. Milk diverted by FDV.

PumpPump:-:-generally in dairy industry centrifugal pump is used generally in dairy industry centrifugal pump is used for the milk flow.for the milk flow.

PlatePlate:-:-plates are supported in a press between a terminal plates are supported in a press between a terminal block in each heating and cooling section. The heat moves block in each heating and cooling section. The heat moves from a warm to a cold medium through S.S. Plates. PHE from a warm to a cold medium through S.S. Plates. PHE Plate Plate thicknessthickness vary from vary from 1.25mm to 3.00mm1.25mm to 3.00mm.And space .And space between two plate is between two plate is 1.25mm to 1.75mm 1.25mm to 1.75mm is maintained is maintained between the plates by a non-absorbent rubber gasket. between the plates by a non-absorbent rubber gasket. greater capacity is secured by adding more plates in greater capacity is secured by adding more plates in regeneration section. regeneration section.

Page 48: Milk processing

Function of important parts

Regeneration(heating)Regeneration(heating):-:-the (raw) cold incoming milk is the (raw) cold incoming milk is partially and indirectly heated by the hot outgoing milk (milk-to-partially and indirectly heated by the hot outgoing milk (milk-to-milk regeneration ). This adds to the economy of the HTST milk regeneration ). This adds to the economy of the HTST process ,as the incoming milk requires less heating by hot process ,as the incoming milk requires less heating by hot water to raise its temp. For holding.water to raise its temp. For holding.

FilterFilter:-filter unit to connect directly to the HTST system are :-filter unit to connect directly to the HTST system are placed after pre-heater or regenerative section. these unit, placed after pre-heater or regenerative section. these unit, using 40-90 mesh cloths, are usually cylindrical in shape.using 40-90 mesh cloths, are usually cylindrical in shape.

HoldingHolding:-:-the holding tube ensures that the milk is held for a the holding tube ensures that the milk is held for a specified time, not less than 15 sec., at the pasteurization specified time, not less than 15 sec., at the pasteurization temp. of 76temp. of 76ċċ or more. or more.

Page 49: Milk processing

Function of important parts

FDV(flow diversion valve):-FDV(flow diversion valve):-this routs the milk after heat this routs the milk after heat treatment. If the milk has been properly pasteurized , it flows treatment. If the milk has been properly pasteurized , it flows forward through the unit; that which is unpasteurized (i.e., in forward through the unit; that which is unpasteurized (i.e., in which the temp. Does not reach the legal limit) is automatically which the temp. Does not reach the legal limit) is automatically diverted back to the FCBT for reprocessing. it is usually diverted back to the FCBT for reprocessing. it is usually operated by air pressure working against a strong spring. operated by air pressure working against a strong spring. Should the temp. Fall, air pressure is released and the valve Should the temp. Fall, air pressure is released and the valve snaps shut immediately. when the temp. Is regained, air snaps shut immediately. when the temp. Is regained, air pressure builds up and the valve opens to forward flow. The pressure builds up and the valve opens to forward flow. The system is so arranged that any failure of air or electricity moves system is so arranged that any failure of air or electricity moves the valve in the diverted position.the valve in the diverted position.

Page 50: Milk processing

Test used to detect Test used to detect pasteurization of milkpasteurization of milk

Phosphatase TestPhosphatase Test

Take 1 ml of milk.Take 1 ml of milk.Put 5 ml of nitrate Phosphate buffer solution.Put 5 ml of nitrate Phosphate buffer solution.Incubate it in water bath at temperature of about 37˚C.Incubate it in water bath at temperature of about 37˚C.Check for colour change after 15 minutes.Check for colour change after 15 minutes.If colour changes then the milk is not pasteurized.If colour changes then the milk is not pasteurized.Conclusion : In the image Test tube on left side with Conclusion : In the image Test tube on left side with pale yellow colour is showing test of Raw milk confirms pale yellow colour is showing test of Raw milk confirms alkaline phosphate activity and test tube on right side alkaline phosphate activity and test tube on right side is showing no colour change in case of packed milk is showing no colour change in case of packed milk confirming Pasteurization.confirming Pasteurization.

Page 51: Milk processing

MBRT Test It is indirect method of estimation of total bacterial content of milk. Instead of

counting bacteria directly, a correlation is made between the time required to reduce dye to colourless in milk.

Procedure To 10 ml of milk in a sterilized MBR tube add 1 ml of MBR dye Plug with a

sterilized cork, invert the tube to mix the contents. Incubate at 37°C in a water bath. Check the tube for decolorization just after 10 minutes Next time after 30 minutes

and subsequently every hour.

Time Required for Reduction(in Time Required for Reduction(in

hrs)hrs)

Quality of MilkQuality of Milk

5 and above5 and above Very GoodVery Good

3 and 43 and 4 GoodGood

1 and 21 and 2 FairFair

0.5 and below0.5 and below PoorPoor

Page 52: Milk processing

Cream separation

Page 53: Milk processing

Equipment for cream processing

equipment make capacity No . material

Cream pasteurizer

IDMC 10 KLPH 1 S.S.316

Cream pasteurizer

IDMC 5KLPH 1 S.S.316

Cream separator Frautech 20KLPH 2 S.S.316

Cream separator Frautech 10KLPH 1 S.S.316

Page 54: Milk processing

Parameter of cream separator

Bowl max. RPM – 5000 Bowl max. RPM – 5000 Product feed min. pressure – 1 barProduct feed min. pressure – 1 bar Skim milk outlet max. Pressure – 5 barSkim milk outlet max. Pressure – 5 bar Cream outlet max. Pressure – 3 barCream outlet max. Pressure – 3 bar Feeding temp. - 35-55Feeding temp. - 35-55ċċ Operating liquid max. Density – 1 kg/cm3 Operating liquid max. Density – 1 kg/cm3 Motor power – 22kwMotor power – 22kw No. Of disc – 214 in 20 KL, 213 in 10 KLNo. Of disc – 214 in 20 KL, 213 in 10 KL

Page 55: Milk processing

Cream separator

A separator is a centrifugal device that separate a milk into A separator is a centrifugal device that separate a milk into creamcream and and skimmedskimmed milkmilk..

C. G. de Laval C. G. de Laval of Sweden devised the first mechanical of Sweden devised the first mechanical cream separator c.1880, based on the principle of cream separator c.1880, based on the principle of centrifugal forcecentrifugal force. Whole milk is conducted into a bowl, . Whole milk is conducted into a bowl, commonly through a central tubular shaft. A spindle rotates commonly through a central tubular shaft. A spindle rotates the bowl at a rate of from the bowl at a rate of from 6,000 to 9,000 rpm6,000 to 9,000 rpm, and a series , and a series of identical conical disks separates the milk into vertical of identical conical disks separates the milk into vertical layers. The heavier skim milk collects on the outer layers. The heavier skim milk collects on the outer circumference of the rapidly whirling bowl, and the lighter circumference of the rapidly whirling bowl, and the lighter cream tends to remain in the center. The pressure of the cream tends to remain in the center. The pressure of the whole-milk supply above the bowl then forces the cream whole-milk supply above the bowl then forces the cream and skim milk out of the machine and into separate and skim milk out of the machine and into separate collecting vessels. collecting vessels. 

Page 56: Milk processing

Cream separatordisc

Page 57: Milk processing

Cream pasteurization

CCP:min.86ċ

Page 58: Milk processing

Cream pasteurization

Cream which is come from cream separator is pasteurized Cream which is come from cream separator is pasteurized same as milk but there is difference in time & temp. same as milk but there is difference in time & temp. Combination.Combination.

After separation of cream, it will be pasteurized at 90c After separation of cream, it will be pasteurized at 90c temp. For 15-16 second to retard growth of pathogenic temp. For 15-16 second to retard growth of pathogenic micro-organism. And also the resultant butter.micro-organism. And also the resultant butter.

To destroy desirable micro-organism and inactivate the To destroy desirable micro-organism and inactivate the enzymes present, so as to prolong the keeping quality of enzymes present, so as to prolong the keeping quality of cream and butter.cream and butter.

Page 59: Milk processing

Homogenization of milk

Page 60: Milk processing

Homogenization of mil lk

Homogenization is a mechanical treatment of the fat Homogenization is a mechanical treatment of the fat globules achieved by passing milk under globules achieved by passing milk under high pressure high pressure through a thin slit, which result in stability of milk due to a through a thin slit, which result in stability of milk due to a decrease in the decrease in the average diameter average diameter and an increase in and an increase in number and surface area of the fat globules.number and surface area of the fat globules.

Why Milk Is Homogenized?Why Milk Is Homogenized? Milk is a combination of fats, proteins, and water. When Milk is a combination of fats, proteins, and water. When

raw milk is left to stand for any length of time, the fat raw milk is left to stand for any length of time, the fat molecules typically float to the top.molecules typically float to the top.

Homogenized milk also has a longer shelf life because the Homogenized milk also has a longer shelf life because the cream cannot rise to the top and clump together; this cream cannot rise to the top and clump together; this allows it to be transported over greater distances.allows it to be transported over greater distances.

Homogenization also enhance the colour, flavour, Homogenization also enhance the colour, flavour, appearance of the milk.appearance of the milk.

Page 61: Milk processing

Mechanism of homogenizer

Homogenizer consist of a high pressure piston pump Homogenizer consist of a high pressure piston pump which forces the milk at high pressure(and velocity) which forces the milk at high pressure(and velocity) through a narrow opening between the homogenizing through a narrow opening between the homogenizing valve its seat; the fat globules in the milk are thereby valve its seat; the fat globules in the milk are thereby sub-divided into smaller particles of more uniform size. sub-divided into smaller particles of more uniform size. the homogenizing valve is held down by a heavy the homogenizing valve is held down by a heavy pressure spring against the seat of valve .the valve and pressure spring against the seat of valve .the valve and seat are made of extremely hard material. Homogenizer seat are made of extremely hard material. Homogenizer are either single stage or double stageare either single stage or double stage

High pressure homogenizer are generally needed when High pressure homogenizer are generally needed when high efficiency homogenization is required.high efficiency homogenization is required.

Page 62: Milk processing

homogenizer As it first enter the valve, liquid As it first enter the valve, liquid

velocity is about velocity is about 4 to 6m/s4 to 6m/s.. If then moves into the gap between If then moves into the gap between

the valve and the valve seat and its the valve and the valve seat and its velocity is increased to velocity is increased to 120m/s.120m/s.

The homogenization phenomena is The homogenization phenomena is complete before the fluid leaves the complete before the fluid leaves the area between the valve and seat, area between the valve and seat, and therefore emulsification is and therefore emulsification is initiated and completed in less than initiated and completed in less than 50 50 μμs.s.

Page 63: Milk processing

homogenizer

The product may then pass The product may then pass through a second stage valve through a second stage valve similar to the first stage.similar to the first stage.

While most of the fat globules While most of the fat globules reduction takes place in the reduction takes place in the first stage, there is a tendency first stage, there is a tendency for clumping or clustering of for clumping or clustering of the reduced fat globules.the reduced fat globules.

The second stage valve The second stage valve permits the separation of permits the separation of those clusters into individual those clusters into individual fat globules.fat globules.

Page 64: Milk processing

homogenizer The product enters the pump blockened is pressurized by the The product enters the pump blockened is pressurized by the

piston pump. The pressure that is achieved is determined by piston pump. The pressure that is achieved is determined by the back-pressure given by the distance between the forcer and the back-pressure given by the distance between the forcer and seat in the homogenization device.seat in the homogenization device.

The piston pump is driven by a powerful electric motorThe piston pump is driven by a powerful electric motor.. Water is supplied to the space between the seal to cool the Water is supplied to the space between the seal to cool the

piston.piston. The homogenizer is equipped with one common oil tank.The homogenizer is equipped with one common oil tank. Higher pressure may increase the tendency for the milk to Higher pressure may increase the tendency for the milk to

curdle when cooked , due to the increased destabilizing effect curdle when cooked , due to the increased destabilizing effect on milk-proteins.on milk-proteins.

Page 65: Milk processing

Parameter of homogenizer

No of homogenizer - 2No of homogenizer - 2 Capacity - 10 KLPHCapacity - 10 KLPH Make – FBF (Italia)Make – FBF (Italia) Working pressure of 1Working pressure of 1stst stage – 2000psi stage – 2000psi Working pressure of 2Working pressure of 2ndnd stage – 500psi stage – 500psi Installed power – 76.5kwInstalled power – 76.5kw Reduction size of fat globule - <2 micronReduction size of fat globule - <2 micron temp. Of homogenization – 60-65temp. Of homogenization – 60-65ċċ Oil pressure – 7 barOil pressure – 7 bar

Page 66: Milk processing

CIP of pasteurizer

CleaningCleaning :-:- Removal of the soil (primarily milk Removal of the soil (primarily milk or milk product residue) from the surface of the or milk product residue) from the surface of the equipments.equipments.

SanitationSanitation :-:- Destruction of all pathogenic and Destruction of all pathogenic and almost all non pathogenic organisms.almost all non pathogenic organisms.

Water QualityWater Quality :-:- Low hardness preferably Low hardness preferably <100 ppm.<100 ppm.

Page 67: Milk processing

CIP procedure

Sr Step Description

1 Pre Rinse With With fresh water at 45- 50 cel for 3 Minutesrecupe water at 45- 50 cel for 5 Minutes

2 Hot Caustic Min 1-1.2 % caustic at 75-80 cel for 30 minutes

3 Fresh Water Rinse

With fresh water at 45-50 cel till removal of caustic + 2 minute extra time

4 Acid Nitric Acid 0.8- 1 % at 70-75 cel for 20 minute

5 Fresh Water Rinse

With fresh water at 45-50 cel till removal of caustic + 2 minute extra time

6 Hot Caustic Min 1-1.2 % caustic at 75-80 cel for 30 minutes

7 Fresh Water Rinse

With fresh water at 45-50 cel till removal of acid + 2 minute extra time

8 Hot water Sanitation

With fresh water at 85 cel for 15 Minutes or 80 cel for 10 minutes

9 Fresh Water Rinse

Till the equipment is cooled at < 35 cel

Page 68: Milk processing

Types of milk

variantvariant fatfat SNFSNF skim milkskim milk 0.05-0.1 %0.05-0.1 % 8.8-8.9%8.8-8.9%

double toned milkdouble toned milk

1.5-1.6 %1.5-1.6 % 9.o-9.1%9.o-9.1%

Toned milkToned milk 3.0-3.1%3.0-3.1% 8.5-8.6%8.5-8.6%

standardizedstandardized milkmilk 4.7-4.8 %4.7-4.8 % 8.8-8.9%8.8-8.9%

full cream milkfull cream milk 6.0-6.1%6.0-6.1% 9.0-9.1 %9.0-9.1 %

super full cream super full cream milkmilk

7.0-7.1%7.0-7.1% 9.0-9.1%9.0-9.1%

Page 69: Milk processing

Standardized milkStandardized milk This is milk whose fat and This is milk whose fat and

SNF content have been SNF content have been adjusted to a certain pre adjusted to a certain pre determined level. the determined level. the standardization can be done standardization can be done by partially skimming the fat by partially skimming the fat in the milk with a cream in the milk with a cream separator.separator.

Toned milkToned milk Toned milk refers to milk Toned milk refers to milk

obtained by the addition obtained by the addition of water and SMP to of water and SMP to whole milk.whole milk.

Page 70: Milk processing

Double toned milkDouble toned milk Same as the toned milk, Same as the toned milk,

except that under the except that under the PFA rules DTM contain PFA rules DTM contain 1.5%fat and 9.0%SNF.1.5%fat and 9.0%SNF.

Full cream milkFull cream milk Whole milk + creamWhole milk + cream

Page 71: Milk processing