Food Science: Ms.

Natamon Rittilertnapa Natlada Sermsintham (Earn) 1001

Royal Chitralada Project Reflection

This trip is a trip to Royal Chitralada Projects on Friday 15th February 2019. We departed
at 7.30 am. by 2 buses. When we reached Royal Chitralada Projects, we went to see all the factory
process. In the Royal Chitralada Project, we went to see 5 milk types factory process, which are
Pasteurize milk, UHT (Ultra High Temperature) milk, Cheese, Milk tablet and milk powder. The
Royal Chitralada Project is a prototype project initiated by King Rama 9 with the purpose of
reducing the milk oversupply problem by buying it from the farmers and also to provide
information, as well as example of making milk products for people who is interested.
Starting from the Pasteurized milk factory. This process start with the milk reception. The
Royal Chitralada Project receives milk from 4 main cooperative, which are Nongpho, Chokchai,
Muaklek and Huay Sut Yai. Then, they will check the milk quality in 3 standard forms. First is
chemical check like pH, fats, protein, solid non-fat. Second is about the microbiology like the
antibiotic, metalin blue. Third is physical like color, smell or taste. After checking all the quality,
the milk will send to cool down with a temperature not more than 4 celsius and then send to the
storage tank. Next, the milk in the storage tank will be send to the Homogeniser machine to mix
the milk together and sterilize it with a temperature more than 65 celsius for 15 seconds or a
process called, Thermisation. There are two types of pasteurize milk: plain milk and flavoured
milk. Next process will depend on the milk that they make. If it was plain milk, the milk that is
already sterilized will directly send to the tank waiting for packaging. However, the flavoured
milk will be send to mix the flavour first.
Second factory that we visited is the cheese factory. The process of making cheese started
with putting 200 litres milk into a tank. Then, they will put an enzyme called, Rennet from calf
stomach to precipitate the protein in milk or Casein. Next, pour the liquid milk or Whey out and
pack the casein into a 20 kilograms piece. This piece can be ripen into 2 types of cheese: Cheddar
or Gouda. The difference is Gouda cheese will be ripen for 1.5 month, while Cheddar will be
ripen for 3 months.
Third factory is the milk powder factory. This factory was composed of 2 machines which
are the evaporator and the spray dry. Firstly, they will evaporate the liquid out of the milk by
using an evaporator, which will get only 10.5% of all the milk. Secondly, the milk product will
went through the spray dry process or the drying chamber. There will be 2 pressure nossol on the
top to make the product comes down in a dust form. The product will pass the hot air of 200
celsius and the solid form or powder will drop down. Lastly, the powder will passes through
cyclone process which will separate the powder and some hot air that still remains.
Fourth factory is the milk tablet factory. This will continue after the milk powder process
because the milk tablet is when the powder is pack. This factory is separated into 4 parts: mixing,
packing, selecting and packaging. There are 3 types of machine that was used in this factory,
which are the splitting piece and powder machine, grinding machine and mixing machine.
The last factory is UHT milk or ultra high temperature milk. This process is similar to the
pasteurize milk but after it was thermise, it will send to the UHT sterilisation process which is to
use tubular heat exchanger with 137 celsius for 4 seconds and reduce the milk temperature to 25
celsius. Next process is the aseptic filling or packaging in different types like the plastic bag or
box. Lastly, the milk products will be packed into a crate and send to places.