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Processing of Milk

Milk processing involves several steps including collection, filtration, standardization, pasteurization, homogenization, cooling, packaging, storage, and distribution to ensure safety and extend shelf life. Quality control measures are implemented to test for microbial, chemical, and physical properties, leading to the production of various dairy products like butter, cheese, and yogurt. The process faces challenges such as high operational costs and the need for strict regulatory compliance.

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160 views3 pages

Processing of Milk

Milk processing involves several steps including collection, filtration, standardization, pasteurization, homogenization, cooling, packaging, storage, and distribution to ensure safety and extend shelf life. Quality control measures are implemented to test for microbial, chemical, and physical properties, leading to the production of various dairy products like butter, cheese, and yogurt. The process faces challenges such as high operational costs and the need for strict regulatory compliance.

Uploaded by

satish kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Processing of Milk

Processing of milk involves several steps to ensure it is safe, hygienic, and suitable for consumption

while extending its shelf life. Below are the detailed steps:

1. Objectives of Milk Processing

- Ensure safety by removing harmful microorganisms.

- Maintain nutritional value.

- Enhance taste and texture.

- Prolong shelf life.

- Enable the production of various dairy products.

2. Steps in Milk Processing

(a) Collection and Reception

- Milk Collection: Collected from dairy farms in stainless steel cans or bulk tanks. Chilled

immediately to 4°C to prevent bacterial growth.

- Reception: Milk is tested for quality, including temperature, fat content, and microbial load.

(b) Filtration and Clarification

- Purpose: Remove dirt, debris, and impurities.

- Process: Milk is passed through filters or centrifuges to ensure cleanliness.

(c) Standardization

- Definition: Adjusting fat and solid-not-fat (SNF) content to meet specific requirements.

- Process: Skim milk and cream are blended in precise ratios.


- Examples:

- Full cream milk: ~6% fat.

- Toned milk: ~3% fat.

(d) Pasteurization

- Purpose: Destroy pathogenic microorganisms without affecting nutritional value.

- Methods:

1. Batch Pasteurization: Milk is heated to 63°C for 30 minutes.

2. HTST (High-Temperature Short Time): Milk is heated to 72°C for 15 seconds.

3. UHT (Ultra-High Temperature): Milk is heated to 135°C for 2-5 seconds.

(e) Homogenization

- Purpose: Prevent cream separation and improve texture.

- Process: Milk is forced through small openings under high pressure, breaking fat globules into

uniform sizes.

(f) Cooling and Packaging

- Cooling: Pasteurized milk is cooled to 4°C to maintain freshness.

- Packaging: Milk is packed in sterilized containers, bottles, or pouches to prevent contamination.

(g) Storage and Distribution

- Stored in cold storage at temperatures below 4°C.

- Distributed using refrigerated vehicles to maintain the cold chain.

3. Quality Control in Milk Processing

- Microbial Testing: Check for harmful bacteria.

- Chemical Testing: Ensure appropriate fat and SNF levels.


- Physical Testing: Assess color, odor, and texture.

4. Common Dairy Products from Processed Milk

- Butter and Ghee: Extracted from cream during churning.

- Cheese: Produced using rennet and bacterial cultures.

- Yogurt: Made through fermentation with specific bacteria.

- Milk Powder: Created by evaporating water from milk.

- Ice Cream: Prepared using milk, cream, sugar, and flavoring.

5. Importance of Milk Processing

- Health Benefits: Ensures milk is free from pathogens.

- Economic Advantage: Increases product variety and market value.

- Convenience: Provides ready-to-consume milk products.

6. Challenges in Milk Processing

- High operational costs for machinery and energy.

- Strict regulatory compliance for quality and safety.

- Perishability of raw milk requires efficient logistics.

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