Dairy

• Milk comes from the cow at about 37°C, and must be cooled within two hours
to 4°C or lower, and under hygienic conditions. At this temperature any micro-
organisms present will not multiply at a dangerous rate
• Bulk tanker vehicles will not collect milk which is warmer than 4°C.
• On arrival at the dairy the milk is tested and transferred to bulk-storage tanks.
These will be heavily insulated and may have some method of cooling, so as
to keep the milk down to 4°C until it passes into the processing line.
• Creameries will have a large central water-chilling system. Chilled water is
piped to all the cooling loads within the plant.
• Whole milk for human consumption is pasteurized at 72°C for a short time (15
seconds), and then re-cooled to 4°C immediately. This is done by contraflow
heat exchange between milk entering and leaving the process, hot water and
chilled water, in plate heat exchangers. Pasteurized milk is homogenized using
pump. Packed, labelled, stored in cold storage and dispatched.
 Testing of
Milking Storage Transportation
milk

Milk comes from cooled within Bulk tanker On arrival at the dairy
the cow at about two hours to vehicles the milk is tested
37°C 4°C or lower transport milk
to dairy

Stored in
Silos at 4°C Milk receipt Packaging &
Pasteurization Homogenization Cold Storage Distribution
& Storage labelling

Process of breaking down the fat

Milk heated to 72°C for a molecules in milk by forcing it
short time (15 seconds), through a small passage at high
and then re-cooled to 4°C velocity so that they stay
immediately in plate heat integrated rather than separating
exchangers as cream.
Other products like: Butter, Milk powder, cheese, buttermilk, curd, yoghurt, Paneer, Flavoured drinks, Ice cream etc.
 Dairy….
Pasteurization: Plate type HE is used

Heated to 72°C held for 15 sec and chilled to 4°C. High-temperature Short-Time (HTST)
pasteurization. HTST pasteurized milk has a shelf life of about two weeks from processing,
or about one week from being put on sale. Normally used

Or

62°C for 30 min and rapidly cooled

Or

137°C for a minimum of two seconds then rapidly cooled to room temp-UHT. If not
opened, has a typical unrefrigerated shelf life of six to nine months.
Homogenization
• Homogenization is a process that gives milk its rich, white colour and smooth
texture. Without homogenization, fat molecules in milk will rise to the top and
form a layer of cream. Homogenizing milk prevents this separation from
occurring by breaking the fat molecules down to such a small size that they
remain suspended evenly throughout the milk instead of rising to the top.

• Before the homogenization process was used, milk was shaken or mixed to
achieve consistency in its look and taste. The homogenization process involves
reducing the size of the fat globules into miniscule portions that are dispersed
evenly throughout the milk. Homogenization usually is achieved by pumping
milk through small openings under very high pressure. Homogenization is a
mechanical process