Milk Cans
MILK RECEPTION
Milk Cans Milk Tankers
Milk Can unloading
MILK WEIGHING & MEASUREMENT
1. Weighing tanker
MILK RECEPTION
2. Milk weighing tanks/tip tank
3. Weighing of storage tanks
4. Metering mechanism
Milk tank unloading
Liquid level measurement
Milk sampling kit
Milk dippers Agitator Milk sample cups
Milk tanks
Tanks must have.
• inner shell
• insulation layer
• outer jacket
• agitator
• man holes
• Air vent to prevent excessive
pressure during filling and emptying
• thermometer probes
• level gauges
• automatic cleaning system - spray
heads or rotating heads for cleaning
• an illumination port
Milk Transportation Tank
Silo tank
Process tanks
Filters
Clarification
PASTEURISATION
Technical data :
1 Control panel including temperature controller
2 Agitator motor
3 Cover with handle
4 Tank
5 Agitator blade
6 Product outlet
7 Milk outlet
8.Water circuit (see below)
HTST PASTEURISATION
Pastuerizer
PASTEURISATION 1. Balance tank
2. Feed pump
3. Flow controller
4. Regenerative preheating sections
5 Centrifugal clarifier
6 Heating section
7 Holding tube
8 Booster pump
9 Hot water heating system
10 Regenerative cooling sections
11 Cooling sections
12 Flow diversion valve
13 Control panel
PASTEURISATION
Basic Components of HTST Pasteurisation
STERILISATION
FDD
STERILISATION
STERILISATION
Microbial death pattern
HOMOGENISATION
HOMOGENISATION
HOMOGENISATION
HOMOGENISATION
Turbulent flow Laminar flow
EFFECTS OF HOMOGENISATION
CREAM SEPARATION
CREAM SEPARATION
BUTTER MANUFACTURING
Batch method
45% filling
Fritz-Eisenreich Process:
1: Cylinder 1,
2: Cooling section,
3: Cylinder 2,
4: Texturizer 1,
5: Mixing section,
6: Vacuum chamber,
7: Texturizer 2,
8: Mixing section,
9: Discharge pump
Contimab Process
Packaging & Filling
• Most food consumed is far removed in time and
space from the point of production
• Food is packaged for 4 reasons
1. to protect the product from contamination
2. to retard or to prevent either losses or gain of
moisture
3. to shield product from oxygen & light
4. to facilitate handling
• It also serves as
processing aid
Sales aid
Product identification
Prevent spillage
Ease of transportation
Different packaging materials
• Paper
• Plastic
• Metal
• Glass
• Wood
Packaging materials for Dairy products
• Liquid milk
– Paper board, infolding carton or in pouches of
polythene or glass bottles
– Glass bottles are rarely used
– Bottles made of low density polythene
of polyvinylchloride are also used
– Plastic bottles usage is restricted – odor absorption &
hydrocarbon contamination
– Pouches offer economy, compactness
& ease of disposal
• Sterilized milk
– Board laminated to aluminium foil and coated with PE
– Bottles made of LDPE can be used upto temp of 1200C
– Bottles made of poly carbonate can be used
upto temp of 1500C
Cultured milk
– Deep drawn cups made of unplasticized PVC or
PS can be used which are coloured to give light
protection
Unripened soft cheese
– Deep drawn containers made of hard PVC or
impact resistant polystrene with sealing on top
– Grease proof paper or aluminium foil laminated to
paper is also suitable
– Laminated films of
polyester, al & polythene
• Processed cheese
– Hot filled in aluminium cups coated with
a protective lacquer
• Butter
– Laminated aluminium foil & polythene
– Paper improved by plastics (PE, PVDC) & waxes is also
used but will not give light protection
• Evaporated milk
– Packed in cans made of electrolytically tinned mild steel
– Glass bottles with crown cork also used
• Dried milk
– Carton lines with aluminium foil on outside & inside
– In aluminium PE foil bags
– Bags of plastic coated paper
• Baby foods are filled into tin cans with or without an
inner bag
• Ice cream
– Plastic containers made of polyethylene
– Carton coated with wax or
polyethylene wax blends
Liquid Milk Filling
• Divided into two main groups
1. Filling by gravitation
2. Filling by metering
1. Filling by gravitation
• The filling process is stopped when the pre-set
filling height has been reached.
• Only glass which can’t be distorted are
suitable
• Requires accuracy in dimension of bottles
otherwise difference in volume may result
• Suitable for thin liquids
Sachet Form-Fill-Seal System
2. Filling by metering
1. Piston type filling system
– It works on metering principle
– Thin liquids as well as viscous products can be
filled
Reciprocating Cup Filler Rotary Valve Piston Filler
Check Valve Piston Filler
2. Metering cup filling system
– Good filler mechanism for milk
– High accuracy of filling
3. Filling by pasty product
– Suitable for products containing small pieces
of solids
– Pumped by mono pump
4. Metering and filling of dry product
Animation of Reciprocating Cup Filler
Rotary Valve Piston Filler Animation Check Valve Piston Filler Animation
PANEER
Composition
Fat – 26%
Total solids - 45%
Moisture – 55%
KHOA
PFA Standards
Moisture – 28% (max)
Fat – 20% (min)
SHRIKAND
Composition
Fat – 5-15%
Sugar – 40-55%
Moisture – 40-45%
DAHI
YOUGHURT
GHEE
FLAVOURED MILK
Flavoured drink – Fat 1-2%
Flavoured milk – Fat as per market milk
MILK POWDER
DRUM DRYER
SPRAY DRYER
ICE CREAM
