Presentation By: Parvesh
INTRODUCTION
Milk may be delivered to the milk plant or dairy in cans or tankers. The milk in these
containers has to be graded, emptied, measured by weight or volume, sampled and bulked to
provide continuity of supply to the pasteuring equipment.
It is well known that the sanitary quality of milk on the receiving platform or dock depends on
its background on the farm viz., healthy cows clean milk production, clean utensils, freedom
from colostrum, prompt cooling and refrigerated transport. However, there is need for
systematic and thorough inspection of all milk supplies everyday by conscientious and
experienced milk graders.
Types of products produced from raw milk:
Curd
Butter milk
Paneer
Ghee
Cream
Flavoured Milk
Process description of Liquid Milk
Milk Reception: After procurement of milk bring the milk to the milk reception &cool the milk, so
that life span of the milk can be increased & it can be used for further processing.
Milk Chilling: Chilling milk entails rapidly cooling raw milk to a temperature low enough to prevent
the development of microorganisms found in the milk. The temperature of the milk should be
decreased to less than 10 degrees Celsius during the cooling process, preferably 3 to 4 degrees
Celsius.
Milk Pasteurization: Pasteurization ensures the milk is healthy to consume (by removing bacteria)
and extends its shelf life. Pasteurization is the act of heating milk to 71.7°C for at least 15 seconds
(and no more than 25 seconds).
Milk Chilling: Milk is often cooled to a minimum temperature (5 °C or lower) shortly after arrival at
the dairy to avoid the development of microorganisms. The milk is then cooled to about 4 °C after
pasteurisation.
Milk Standardization: The industrial modification of milk or cream fat content to a specifically
defined or expected value is known as standardisation. Raw milk has a higher fat content than the
fat content of the other dairy products that will be processed.
Milk Homogenization: Homogenization is a mechanical procedure of milk fat globules that involves
moving milk under high pressure through a tiny orifice, resulting in a reduction in average diameter
and an increase in the amount and surface area of the fat globules.
Milk Filling & Packaging: A modern fluid milk plant will not be complete without a pouch-filling
system. The pouches are made from a variety of plastic materials.
Refrigeration Hermetic Compressors:
When the both motor and compressor are limited to a steel shell, it
is called a sealed or hermetic refrigeration compressor type.
The repairing option for this compressor is not very convenient so
it is always replaced when an error occurs but the hermetic
compressor is airtight and has no possibility of leakages.
According to the cooling system needs, many types of hermetic
compressors are available to us. Such as scroll hermetic
compressors, reciprocating hermetic compressors, and rotary
hermetic compressors. It is ideal for small air conditioning and
refrigeration system as it’s not available for repair such as for
domestic, residential, or room ac units.
Agitator
An Agitator is a machine used in a tank for mixing various
process media together. Media include all liquid types,
gases & solids (such as salts, powders, granules etc). In
summary, it works by rotating an impeller to impart energy
to the media which interact and mix. The components of
an agitator in general are the motor & gearbox, shaft &
impellers selected for the duty
Milk Reception System:
The milk reception line includes intake of milk and other
liquid milk products for further processing in a milk
processing plant. The primary function is to eliminate air,
measure the quantity, pumping and cooling before storing
and further processing. APV Milk Reception is designed for
sanitary conditions and can be supplied either as a skid-
mounted unit or installed on-site. The benefits of APV Milk
Reception are air elimination for improved product quality
and accurate measurements, continuous operation, long
running times and easy installation.
Milk Chiller
Milk chilling is the process of cooling milk to lower
temperatures so as to check the growth of micro-
organisms. In other words, it is the process where you will
cool milk to low temperatures to prevent it from going
stale.
Two Varieties Of Milk Chiller:
• Water-Cooled
• Air-cooled Milk Chillers
Refrigeration Plant
A variety of products are handled by dairy plants such as
butter, ice cream, curd, condensed milk, butter milk,
flavoured milk and cheese. The heating and cooling
requirements for different dairy products and processes are
shown in figure. In order to preserve quality and prevent
spoilage, the warm and fresh milk should be cooled
immediately after milking. The fresh milk should be rapidly
cooled to 10°C within two hours of milking and to 4°C within
three to four hours. In many temperate and tropical
countries, where refrigerated cooling systems may not be
available at the producer or milk collection point.
The simple small scale methods for cooling milk to 10°C and below can be
used.
Some of such methods are as follows:
• Evaporative cooling using a charcoal cooler
• Cooling with natural water systems – mains, well or groundwater
immersion cooling methods include placing the milk cans in a stream,
river, lake or tank
• Surface milk coolers (open cooling systems)
• Refrigerated immersion cooler or cooling rings
Continuous milk pasteurizer
Pasteurization of milk is required to destroy pathogens
and reduce the number of microorganisms exposed to
temperature. Therefore, the temperature and duration
of heating the product are the main factors determining
pasteurization’s effectiveness. The milk pasteurizer is
used to rapidly heat milk in a thin layer, a closed flow,
and its subsequent cooling after a short exposure. The
technological process of heat treatment of milk is
automated, ensuring high sanitary and hygienic
production conditions, excluding the release of
unpasteurized milk and preventing its overheating.
Milk Standardization
It may be defined as the adjustment of one or more of
the milk constituents to a nominated level. In market
milk industry, this normally involves reducing the
butterfat content by addition of skim milk or through
the removal of cream.
Objectives:
To comply with the legal requirements for particular
milk/dairy products.
To provide the consumer with a uniform product.
To ensure economics in production
Milk Filling & Packaging Machine
Milk filling and packaging machines are essential
equipment in a milk plant. The primary purpose
of packaging is to protect the product from
contamination by microorganisms, macro-
organisms, and filth, retard or prevent either
losses or gain of moisture, shield the product
from oxygen and light, and facilitate handling.
