primary process of milk

1. Presented by: Chandni jadav
Geeta ram

2. Milk Processing
section in Mother
Dairy

3. INTRODUCTION Of PLANT

4. INTRODUCTION Of PLANT
 Full capacity:-Full capacity:- 10LLPD10LLPD
 Now a days dairyNow a days dairy receives 6-7 LLPDreceives 6-7 LLPD of milkof milk
 Dairy processes appDairy processes app. 3 LLPD of market. 3 LLPD of market milkmilk
 Capacity of plantCapacity of plant:-6-7LLPD:-6-7LLPD**
 Reception :by cans (300)*per dayReception :by cans (300)*per day
by tanker (16-17)*per dayby tanker (16-17)*per day
 Reception time:- morning at 10:00 to 11:00 amReception time:- morning at 10:00 to 11:00 am
evening at 06:00 to 07:00pmevening at 06:00 to 07:00pm

5. MOTHER DAIRY-
JUNAGADH
MOTHER DAIRY-
JUNAGADH

6. Certification
mandatorymandatory
 FSSAIFSSAI
 Weight andWeight and
measure(legal metrology)measure(legal metrology)
 Boiler actBoiler act
 Labour actLabour act
Non mandatoryNon mandatory
 ISO-9001:2008 (QMS)ISO-9001:2008 (QMS)
 ISO-22000 (FSMS)ISO-22000 (FSMS)
 ISO-14001:2004 (EMS)ISO-14001:2004 (EMS)
 OHSAS 18001:2007OHSAS 18001:2007
 HALAL (for export)HALAL (for export)
 AGMARKAGMARK
 BISBIS
 ISO-50001ISO-50001

7. Vision statement of dairy
 We are dedicated to receive, manufacture andWe are dedicated to receive, manufacture and
supply consistent quality product by innovative,supply consistent quality product by innovative,
effective, compliant, safe, sustainable with latesteffective, compliant, safe, sustainable with latest
emerging technologies through energetic motivatedemerging technologies through energetic motivated
people for customer satisfaction.people for customer satisfaction.
PolicyPolicy:-:-environment policy
energy policy
quality and food safety policy
occupation health and safety policy..

8. value
1.1. Performance with intrigrityPerformance with intrigrity
2.2. Customer firstCustomer first
3.3. DisciplineDiscipline
4.4. InnovationInnovation
5.5. ManagementManagement
6.6. TransparencyTransparency
7.7. Trust and respect.Trust and respect.

9. Department of mother dairyDepartment of mother dairy
 ProcessingProcessing
 Quality AssuranceQuality Assurance
 EngineeringEngineering
 MIS(management information system)MIS(management information system)
 Purchase /StorePurchase /Store
 HR/ACCHR/ACC

10. Cont
….
 11 silo11 silo in our plant in which the capacity of all silo isin our plant in which the capacity of all silo is
100kl except 1 which have capacity of 40kl100kl except 1 which have capacity of 40kl
 10 HMST10 HMST (horizontal milk storage tank) with the capacity(horizontal milk storage tank) with the capacity
of 10 to 15kl.of 10 to 15kl.
 5 milk pasteurizer5 milk pasteurizer :2 pasteurizer have 20kl capacity:2 pasteurizer have 20kl capacity
1 pasteurizer have 10kl capacity1 pasteurizer have 10kl capacity
2 cream pasteurizer have 5kl capacity.2 cream pasteurizer have 5kl capacity.
 3 Cream separator3 Cream separator:2 separator have 20kl capacity:2 separator have 20kl capacity
1 separator have 10kl capacity.1 separator have 10kl capacity.
 2 Homogenizer2 Homogenizer:: with the capacity of 10kl.with the capacity of 10kl.

11. MILK SILO

12. HMST

13. RMRD
(Raw Milk
Reception
Dock)

14. Equipment of RMRD
1.1. Lid openerLid opener
2.2. Weighing bowlWeighing bowl
3.3. Dumped tankDumped tank
4.4. Milk pumpMilk pump
5.5. Can washerCan washer
6.6. Chain conveyorChain conveyor

15. Raw Milk reception by
can
Adulteration
Drain
Sour/curd
Hand over to
pro.dept. Can washing

16. Conti.....

17. Description of can
 capacity:- 40lit.capacity:- 40lit.
 Neck dia.:-200mmNeck dia.:-200mm
 Height of can:- 515mmHeight of can:- 515mm
 Weight of empty can:- 7kgWeight of empty can:- 7kg
 Made of :-aluminium and S.S.Made of :-aluminium and S.S.

18. Can washing
 Can used for farm milk collection are required to be effectivelyCan used for farm milk collection are required to be effectively
cleansed in accordance with the milk & dairy regulation 1959.cleansed in accordance with the milk & dairy regulation 1959.
 To satisfy physical requirement can should not have rustTo satisfy physical requirement can should not have rust
patches or open seams.patches or open seams.
 They should be free from fat and milk solid.They should be free from fat and milk solid.
 Can washing is carried out in 3 section.Can washing is carried out in 3 section.
 First section temp.:-35-40First section temp.:-35-40ċċ
 Second section temp.:-50-60ċSecond section temp.:-50-60ċ
 Third section temp.:70-80ċThird section temp.:70-80ċ
 Steam pressure:-3-5kg/cm2Steam pressure:-3-5kg/cm2
 Caustic strength :-0.35%Caustic strength :-0.35%

19. Can washing

20. Raw milk reception by
Tanker

21. Milk reception by tanker
Weight of empty
tanker
Cleaning

22. Tanker reception

23. Operational principle of weigh
bridge
 The principle of Weigh Bridge is toThe principle of Weigh Bridge is to
weigh the incoming and outgoingweigh the incoming and outgoing
tankers. First of all, the loaded tankerstankers. First of all, the loaded tankers
come on the weigh bridge and checkedcome on the weigh bridge and checked
for their gross weight and then afterfor their gross weight and then after
unloading, the tare weight is taken sounloading, the tare weight is taken so
that final net weight of the productthat final net weight of the product
would be determinedwould be determined

24. Raw milk tanker cleaning
 Automation of milk tank cleaning can enable the tank to beAutomation of milk tank cleaning can enable the tank to be
cleaned immediately after emptying, reducing the risk of milkcleaned immediately after emptying, reducing the risk of milk
residues setting on the tank surfaces, and therefore limiting theresidues setting on the tank surfaces, and therefore limiting the
opportunity for bacterial growth.opportunity for bacterial growth.
Sr Step Description
1 Pre- rinse With water at 40 cel temp
2 Scrubbing Hand scrubbing
3 Detergent Cleaning With Odour less detergent at 45 cel
4 Hot Water rinsing Hot water
5 Sterilization By live steam

25. Quality
checking
test of
Milk

26. Milk testing after receiving
 Organolaptic testOrganolaptic test:-:- visual observation like colourvisual observation like colour
and appreance of milk, smell, taste etc.and appreance of milk, smell, taste etc.
 Other test is being carried out for different milkOther test is being carried out for different milk
adulteration like salt adulteration, urea adulteration,adulteration like salt adulteration, urea adulteration,
vegetable oil addition, neutralizer adulteration, watervegetable oil addition, neutralizer adulteration, water
addition, sugar addition, powder & flour adulterationaddition, sugar addition, powder & flour adulteration
etc.etc.
 Lactometer reading, BR reading, fat, SNF, contentLactometer reading, BR reading, fat, SNF, content
etc.etc.

27. Detection of majorDetection of major
adulterants in milkadulterants in milk
 To overcome the increasingTo overcome the increasing
need of milk and milkneed of milk and milk
products and to makeproducts and to make
maximum profit there ismaximum profit there is
increase in adulterationincrease in adulteration
casescases
 In adullteration test we usedIn adullteration test we used
raw milk in 2 test tubes forraw milk in 2 test tubes for
each test, one of themeach test, one of them
containing only raw milkcontaining only raw milk
and the other one wasand the other one was
added with the testedadded with the tested
material.material.

28. Adulteration testAdulteration test
Sugar TestSugar Test
 Take 15 ml milk in test tube.Take 15 ml milk in test tube.
 Add 1 ml concentrated HCL and shake well.Add 1 ml concentrated HCL and shake well.
 Add 0.1 gm resorcinol.Add 0.1 gm resorcinol.
 Put the test tube in boiling water bath for 5 min.Put the test tube in boiling water bath for 5 min.
 Conclusion : Left Test tube contains raw milk andConclusion : Left Test tube contains raw milk and
right contains pasteurized milk. Reddish colourright contains pasteurized milk. Reddish colour
would indicates presence of sugar. So here in bothwould indicates presence of sugar. So here in both
samples sugar is absent.samples sugar is absent.

29. Adulteration testAdulteration test
Salt TestSalt Test
 Take 5 ml silver nitrate in a test tube.Take 5 ml silver nitrate in a test tube.
 Add 2-3 drops of potassium dichromateAdd 2-3 drops of potassium dichromate
solution which will give brick red colour.solution which will give brick red colour.
 Add 1 ml of milk.Add 1 ml of milk.
 Conclusion : In the test tube on left sideConclusion : In the test tube on left side
containing only raw milk, the brown colourcontaining only raw milk, the brown colour
shows absence of salt but in test tube on rightshows absence of salt but in test tube on right
side in which raw milk and salt were added, theside in which raw milk and salt were added, the
yellow colour confirms the presence of salt.yellow colour confirms the presence of salt.

30. Adulteration testAdulteration test
Urea testUrea test
ProcedureProcedure
Take 2 ml milk in a test tube.Take 2 ml milk in a test tube.
Add 2 ml DMAB solution and mix the contents.Add 2 ml DMAB solution and mix the contents.
ObservationsObservations
Yellow Colour is observed.Yellow Colour is observed.
ResultResult
Appearance of yellow colour indicates the presence of urea.Appearance of yellow colour indicates the presence of urea.

31. Adulteration testAdulteration test
Ammonium Compound TestAmmonium Compound Test
Take 1 ml milk in test tube.Take 1 ml milk in test tube.
Add 2 ml Nesslar’s reagentAdd 2 ml Nesslar’s reagent
Result and conclusion:Result and conclusion: Test tube on theTest tube on the
left side contains only raw milk but right testleft side contains only raw milk but right test
tube contains both raw milk and ammonia. Sotube contains both raw milk and ammonia. So
in the right side test tube brown colour confirmsin the right side test tube brown colour confirms
the presence of ammonia.the presence of ammonia.

32. Acidity Test
Bacteria that normally develop in raw milk produce
more or less of lactic acid. In the acidity test the acid is
neutralised with Sodium hydroxide and the amount of
alkaline is measured. From this, the percentage of lactic acid
can be calculated.
Procedure
• Take 10 ml milk in 10 ml conical flask.
• Hold the flask against white surface.
• Add 5 drops of phenolphthalein to the milk sample and stir
gently
• Titrate against N/9 NaOH using phenolphthalein indicator
to
check acidity.
• Continue until the appearance of a light pink colouring
Adulteration testAdulteration test

33. ResultResult
The milk with acidity 0.15 is theThe milk with acidity 0.15 is the
best milk.best milk.
Sample No.Sample No. AcidityAcidity
1.1. 0.190.19
2.2. 0.150.15
3.3. 0.170.17

34. Adulteration testAdulteration test
Fat and SNF TestFat and SNF Test
Fat & SNF can be determined using Gerber’s method or using aFat & SNF can be determined using Gerber’s method or using a
milcoscan.milcoscan.
Gerber’s MethodGerber’s Method ProcedureProcedure
Take about 10 ml of HTake about 10 ml of H22SOSO44 in Butyrometer.in Butyrometer.
Add slowly 10.75 ml milk in it.Add slowly 10.75 ml milk in it.
Add 1 ml isoamyl alcohol and adjust level with distilled water.Add 1 ml isoamyl alcohol and adjust level with distilled water.
Cap butyrometer with lock stopper.Cap butyrometer with lock stopper.
Centrifuge for about 5 minutes.Centrifuge for about 5 minutes.
Take reading of the % fat in butyrometer.Take reading of the % fat in butyrometer.
Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.Warm milk in lactometer jar at about 40˚C then cool at 15.5˚C.
Immerse lactometer in jar and take C.L.R.Immerse lactometer in jar and take C.L.R.

35. Calculations/Formula UsedCalculations/Formula Used
 SNF is determined using lactometerSNF is determined using lactometer
reading and Fat value and putting thereading and Fat value and putting the
formulaformula
 % SNF = CLR/4+0.2×fat+0.29% SNF = CLR/4+0.2×fat+0.29
ObservationsObservations
Sample 1 and 2 are of Packaged milk and Sample 3 is Raw milkSample 1 and 2 are of Packaged milk and Sample 3 is Raw milk
SampleSample
No.No.
FatFat CLRCLR SNF(%)SNF(%)
1.1. 4.254.25 29.429.4 8.498.49
2.2. 3.53.5 26.426.4 7.597.59
3.3. 6.76.7 3131 9.389.38

36. Milkoscan
Milkoscan is the latest technology machine
for scanning of milk and uses infra red rays to
analyze the milk for Fat, SNF.

37. CHILLING
SECTION

38. Chilling of milk after
receiving
 Chilling of milk means rapid cooling of raw milk toChilling of milk means rapid cooling of raw milk to
sufficiently low temperature so that the growth of micro-sufficiently low temperature so that the growth of micro-
organisms present in milk is checked. In chilling process theorganisms present in milk is checked. In chilling process the
temperature of milk should be reduced to less than 10temperature of milk should be reduced to less than 10
0Cpreferably0Cpreferably 3 - 43 - 4˚C˚C
 The most effective means of controlling the growth ofThe most effective means of controlling the growth of
microorganisms without affecting the physico-chemicalmicroorganisms without affecting the physico-chemical
properties and nutritive value of milk is to chill it. Lowerproperties and nutritive value of milk is to chill it. Lower
temperatures inhibit the growth of most of thetemperatures inhibit the growth of most of the
microorganisms. It should be clearly understood that chillingmicroorganisms. It should be clearly understood that chilling
process does neither kills microorganisms nor it rendersprocess does neither kills microorganisms nor it renders
milk safe for human consumption. It is only a means ofmilk safe for human consumption. It is only a means of
checking the growth of microorganisms for sometime.checking the growth of microorganisms for sometime.

39. Chilling section
Types of chiller make capacity
Raw milk chiller(3) IDMC 30KLPH
20KLPH
Glycol chiller(1) IDMC 20KLPH
Pouch milk chiller(2) IDMC 20KLPH
Chhas chiller (1) IDMC 10KLPH

40. PASTEURIZATIO
N

41. What is pasteurization?
 PasteurizationPasteurization:-:-Pasteurization refers to the processPasteurization refers to the process
of heating each and every particle of milk to at leastof heating each and every particle of milk to at least 6363ċċ
for 30min.for 30min., or, or 7272ċċ for 15 secfor 15 sec.(or to any time-temp..(or to any time-temp.
Combination which is equally efficient), in approved andCombination which is equally efficient), in approved and
properly operated equipment. after pasteurization, the milkproperly operated equipment. after pasteurization, the milk
is immediately cooled tois immediately cooled to 55ċċ or below.or below.
 Object(purposeObject(purpose)):-:- to render milk safe for humanto render milk safe for human
consumption by destruction of pathogenic micro-consumption by destruction of pathogenic micro-
organisms. To improve the keeping quality of milk byorganisms. To improve the keeping quality of milk by
destruction of almost all spoilage organisms. And todestruction of almost all spoilage organisms. And to
destroy the target micro-organism coxilla burette.destroy the target micro-organism coxilla burette.

42. Milk pasteurization
temp.<5ċ
Temp.<35ċ
Temp.65ċ
creamSkim milk

43. Conti.....
okNot ok
Balance tank

44. Milk pasteurization
Balance tank
Holding tube
Cooling, reg.1, reg.2, heating
<5c 40c 65c 80c

45. Milk flow in pasteurizer

46. Pasteurization line
1.Balance tank1.Balance tank
2.Fed pump2.Fed pump
3.Flow controller3.Flow controller
4.Regenerative pre heating4.Regenerative pre heating
sectionsection
5.Clarifier5.Clarifier
6.Heating section6.Heating section
7.Holding tube7.Holding tube
8.Booster pump8.Booster pump
9.Hot water heating system9.Hot water heating system
10.Regenerative cooling section10.Regenerative cooling section
11.Cooling section11.Cooling section
12.FDV12.FDV
13.Control panel13.Control panel

47. Function of important parts
 Float control balance tankFloat control balance tank:-:-maintain a constantmaintain a constant
head of milk for feeding the raw milk pump; also receive anyhead of milk for feeding the raw milk pump; also receive any
sub-temp. Milk diverted by FDV.sub-temp. Milk diverted by FDV.
 PumpPump:-:-generally in dairy industry centrifugal pump is usedgenerally in dairy industry centrifugal pump is used
for the milk flow.for the milk flow.
 PlatePlate:-:-plates are supported in a press between a terminalplates are supported in a press between a terminal
block in each heating and cooling section. The heat movesblock in each heating and cooling section. The heat moves
from a warm to a cold medium through S.S. Plates. PHEfrom a warm to a cold medium through S.S. Plates. PHE
PlatePlate thicknessthickness vary fromvary from 1.25mm to 3.00mm1.25mm to 3.00mm.And space.And space
between two plate isbetween two plate is 1.25mm to 1.75mm1.25mm to 1.75mm is maintainedis maintained
between the plates by a non-absorbent rubber gasket.between the plates by a non-absorbent rubber gasket.
greater capacity is secured by adding more plates ingreater capacity is secured by adding more plates in
regeneration section.regeneration section.

48. Function of important
parts
 Regeneration(heating)Regeneration(heating):-:-the (raw) cold incoming milk isthe (raw) cold incoming milk is
partially and indirectly heated by the hot outgoing milk (milk-to-partially and indirectly heated by the hot outgoing milk (milk-to-
milk regeneration ). This adds to the economy of the HTSTmilk regeneration ). This adds to the economy of the HTST
process ,as the incoming milk requires less heating by hotprocess ,as the incoming milk requires less heating by hot
water to raise its temp. For holding.water to raise its temp. For holding.
 FilterFilter:-filter unit to connect directly to the HTST system are:-filter unit to connect directly to the HTST system are
placed after pre-heater or regenerative section. these unit,placed after pre-heater or regenerative section. these unit,
using 40-90 mesh cloths, are usually cylindrical in shape.using 40-90 mesh cloths, are usually cylindrical in shape.
 HoldingHolding:-:-the holding tube ensures that the milk is held for athe holding tube ensures that the milk is held for a
specified time, not less than 15 sec., at the pasteurizationspecified time, not less than 15 sec., at the pasteurization
temp. of 76temp. of 76ċċ or more.or more.

49. Function of important
parts
 FDV(flow diversion valve):-FDV(flow diversion valve):-this routs the milk after heatthis routs the milk after heat
treatment. If the milk has been properly pasteurized , it flowstreatment. If the milk has been properly pasteurized , it flows
forward through the unit; that which is unpasteurized (i.e., inforward through the unit; that which is unpasteurized (i.e., in
which the temp. Does not reach the legal limit) is automaticallywhich the temp. Does not reach the legal limit) is automatically
diverted back to the FCBT for reprocessing. it is usuallydiverted back to the FCBT for reprocessing. it is usually
operated by air pressure working against a strong spring.operated by air pressure working against a strong spring.
Should the temp. Fall, air pressure is released and the valveShould the temp. Fall, air pressure is released and the valve
snaps shut immediately. when the temp. Is regained, airsnaps shut immediately. when the temp. Is regained, air
pressure builds up and the valve opens to forward flow. Thepressure builds up and the valve opens to forward flow. The
system is so arranged that any failure of air or electricity movessystem is so arranged that any failure of air or electricity moves
the valve in the diverted position.the valve in the diverted position.

50. Test used to detectTest used to detect
pasteurization of milkpasteurization of milk
Phosphatase TestPhosphatase Test
Take 1 ml of milk.Take 1 ml of milk.
Put 5 ml of nitrate Phosphate buffer solution.Put 5 ml of nitrate Phosphate buffer solution.
Incubate it in water bath at temperature of about 37˚C.Incubate it in water bath at temperature of about 37˚C.
Check for colour change after 15 minutes.Check for colour change after 15 minutes.
If colour changes then the milk is not pasteurized.If colour changes then the milk is not pasteurized.
Conclusion : In the image Test tube on left side withConclusion : In the image Test tube on left side with
pale yellow colour is showing test of Raw milk confirmspale yellow colour is showing test of Raw milk confirms
alkaline phosphate activity and test tube on right sidealkaline phosphate activity and test tube on right side
is showing no colour change in case of packed milkis showing no colour change in case of packed milk
confirming Pasteurization.confirming Pasteurization.

51. MBRT Test
It is indirect method of estimation of total bacterial content of milk. Instead of
counting bacteria directly, a correlation is made between the time required to reduce
dye to colourless in milk.
Procedure
 To 10 ml of milk in a sterilized MBR tube add 1 ml of MBR dye Plug with a
sterilized cork, invert the tube to mix the contents.
 Incubate at 37°C in a water bath.
 Check the tube for decolorization just after 10 minutes Next time after 30 minutes
and subsequently every hour.
Time Required for Reduction(inTime Required for Reduction(in
hrs)hrs)
Quality of MilkQuality of Milk
5 and above5 and above Very GoodVery Good
3 and 43 and 4 GoodGood
1 and 21 and 2 FairFair
0.5 and below0.5 and below PoorPoor

52. Cream
separation

53. Equipment for cream
processing
equipment make capacity No. material
Cream
pasteurizer
IDMC 10 KLPH 1 S.S.316
Cream
pasteurizer
IDMC 5KLPH 1 S.S.316
Cream separator Frautech 20KLPH 2 S.S.316
Cream separator Frautech 10KLPH 1 S.S.316

54. Parameter of cream
separator
 Bowl max. RPM – 5000Bowl max. RPM – 5000
 Product feed min. pressure – 1 barProduct feed min. pressure – 1 bar
 Skim milk outlet max. Pressure – 5 barSkim milk outlet max. Pressure – 5 bar
 Cream outlet max. Pressure – 3 barCream outlet max. Pressure – 3 bar
 Feeding temp. - 35-55Feeding temp. - 35-55ċċ
 Operating liquid max. Density – 1 kg/cm3Operating liquid max. Density – 1 kg/cm3
 Motor power – 22kwMotor power – 22kw
 No. Of disc – 214 in 20 KL, 213 in 10 KLNo. Of disc – 214 in 20 KL, 213 in 10 KL

55. Cream separator
 A separator is a centrifugal device that separate a milk intoA separator is a centrifugal device that separate a milk into
creamcream andand skimmedskimmed milkmilk..
 C. G. de LavalC. G. de Laval of Sweden devised the first mechanicalof Sweden devised the first mechanical
cream separator c.1880, based on the principle ofcream separator c.1880, based on the principle of
centrifugal forcecentrifugal force. Whole milk is conducted into a bowl,. Whole milk is conducted into a bowl,
commonly through a central tubular shaft. A spindle rotatescommonly through a central tubular shaft. A spindle rotates
the bowl at a rate of fromthe bowl at a rate of from 6,000 to 9,000 rpm6,000 to 9,000 rpm, and a series, and a series
of identical conical disks separates the milk into verticalof identical conical disks separates the milk into vertical
layers. The heavier skim milk collects on the outerlayers. The heavier skim milk collects on the outer
circumference of the rapidly whirling bowl, and the lightercircumference of the rapidly whirling bowl, and the lighter
cream tends to remain in the center. The pressure of thecream tends to remain in the center. The pressure of the
whole-milk supply above the bowl then forces the creamwhole-milk supply above the bowl then forces the cream
and skim milk out of the machine and into separateand skim milk out of the machine and into separate
collecting vessels. collecting vessels.

56. Cream separator
disc

57. Cream pasteurization
CCP:min.86ċ

58. Cream pasteurization
 Cream which is come from cream separator is pasteurizedCream which is come from cream separator is pasteurized
same as milk but there is difference in time & temp.same as milk but there is difference in time & temp.
Combination.Combination.
 After separation of cream, it will be pasteurized at 90cAfter separation of cream, it will be pasteurized at 90c
temp. For 15-16 second to retard growth of pathogenictemp. For 15-16 second to retard growth of pathogenic
micro-organism. And also the resultant butter.micro-organism. And also the resultant butter.
 To destroy desirable micro-organism and inactivate theTo destroy desirable micro-organism and inactivate the
enzymes present, so as to prolong the keeping quality ofenzymes present, so as to prolong the keeping quality of
cream and butter.cream and butter.

59. Homogenization
of milk

60. Homogenization of millk
 Homogenization is a mechanical treatment of the fatHomogenization is a mechanical treatment of the fat
globules achieved by passing milk underglobules achieved by passing milk under high pressurehigh pressure
through a thin slit, which result in stability of milk due to athrough a thin slit, which result in stability of milk due to a
decrease in thedecrease in the average diameteraverage diameter and an increase inand an increase in
number and surface area of the fat globules.number and surface area of the fat globules.
Why Milk Is Homogenized?Why Milk Is Homogenized?
 Milk is a combination of fats, proteins, and water. WhenMilk is a combination of fats, proteins, and water. When
raw milk is left to stand for any length of time, the fatraw milk is left to stand for any length of time, the fat
molecules typically float to the top.molecules typically float to the top.
 Homogenized milk also has a longer shelf life because theHomogenized milk also has a longer shelf life because the
cream cannot rise to the top and clump together; thiscream cannot rise to the top and clump together; this
allows it to be transported over greater distances.allows it to be transported over greater distances.
 Homogenization also enhance the colour, flavour,Homogenization also enhance the colour, flavour,
appearance of the milk.appearance of the milk.

61. Mechanism of homogenizer
 Homogenizer consist of a high pressure piston pumpHomogenizer consist of a high pressure piston pump
which forces the milk at high pressure(and velocity)which forces the milk at high pressure(and velocity)
through a narrow opening between the homogenizingthrough a narrow opening between the homogenizing
valve its seat; the fat globules in the milk are therebyvalve its seat; the fat globules in the milk are thereby
sub-divided into smaller particles of more uniform size.sub-divided into smaller particles of more uniform size.
the homogenizing valve is held down by a heavythe homogenizing valve is held down by a heavy
pressure spring against the seat of valve .the valve andpressure spring against the seat of valve .the valve and
seat are made of extremely hard material. Homogenizerseat are made of extremely hard material. Homogenizer
are either single stage or double stageare either single stage or double stage
 High pressure homogenizer are generally needed whenHigh pressure homogenizer are generally needed when
high efficiency homogenization is required.high efficiency homogenization is required.

62. homogenizer
 As it first enter the valve, liquidAs it first enter the valve, liquid
velocity is aboutvelocity is about 4 to 6m/s4 to 6m/s..
 If then moves into the gap betweenIf then moves into the gap between
the valve and the valve seat and itsthe valve and the valve seat and its
velocity is increased tovelocity is increased to 120m/s.120m/s.
 The homogenization phenomena isThe homogenization phenomena is
complete before the fluid leaves thecomplete before the fluid leaves the
area between the valve and seat,area between the valve and seat,
and therefore emulsification isand therefore emulsification is
initiated and completed in less thaninitiated and completed in less than
5050 μμs.s.

63. homogenizer
 The product may then passThe product may then pass
through a second stage valvethrough a second stage valve
similar to the first stage.similar to the first stage.
 While most of the fat globulesWhile most of the fat globules
reduction takes place in thereduction takes place in the
first stage, there is a tendencyfirst stage, there is a tendency
for clumping or clustering offor clumping or clustering of
the reduced fat globules.the reduced fat globules.
 The second stage valveThe second stage valve
permits the separation ofpermits the separation of
those clusters into individualthose clusters into individual
fat globules.fat globules.

64. homogenizer
 The product enters the pump blockened is pressurized by theThe product enters the pump blockened is pressurized by the
piston pump. The pressure that is achieved is determined bypiston pump. The pressure that is achieved is determined by
the back-pressure given by the distance between the forcer andthe back-pressure given by the distance between the forcer and
seat in the homogenization device.seat in the homogenization device.
 The piston pump is driven by a powerful electric motorThe piston pump is driven by a powerful electric motor..
 Water is supplied to the space between the seal to cool theWater is supplied to the space between the seal to cool the
piston.piston.
 The homogenizer is equipped with one common oil tank.The homogenizer is equipped with one common oil tank.
 Higher pressure may increase the tendency for the milk toHigher pressure may increase the tendency for the milk to
curdle when cooked , due to the increased destabilizing effectcurdle when cooked , due to the increased destabilizing effect
on milk-proteins.on milk-proteins.

65. Parameter of homogenizer
 No of homogenizer - 2No of homogenizer - 2
 Capacity - 10 KLPHCapacity - 10 KLPH
 Make – FBF (Italia)Make – FBF (Italia)
 Working pressure of 1Working pressure of 1stst
stage – 2000psistage – 2000psi
 Working pressure of 2Working pressure of 2ndnd
stage – 500psistage – 500psi
 Installed power – 76.5kwInstalled power – 76.5kw
 Reduction size of fat globule - <2 micronReduction size of fat globule - <2 micron
 temp. Of homogenization – 60-65temp. Of homogenization – 60-65ċċ
 Oil pressure – 7 barOil pressure – 7 bar

66. CIP of pasteurizer
 CleaningCleaning:-:- Removal of the soil (primarily milkRemoval of the soil (primarily milk
or milk product residue) from the surface of theor milk product residue) from the surface of the
equipments.equipments.
 SanitationSanitation:-:- Destruction of all pathogenic andDestruction of all pathogenic and
almost all non pathogenic organisms.almost all non pathogenic organisms.
 Water QualityWater Quality:-:- Low hardness preferablyLow hardness preferably
<100 ppm.<100 ppm.

67. CIP procedure
Sr Step Description
1 Pre Rinse With With fresh water at 45- 50 cel for 3 Minutes
recupe water at 45- 50 cel for 5 Minutes
2 Hot Caustic Min 1-1.2 % caustic at 75-80 cel for 30 minutes
3 Fresh Water
Rinse
With fresh water at 45-50 cel till removal of caustic + 2 minute
extra time
4 Acid Nitric Acid 0.8- 1 % at 70-75 cel for 20 minute
5 Fresh Water
Rinse
With fresh water at 45-50 cel till removal of caustic + 2 minute
extra time
6 Hot Caustic Min 1-1.2 % caustic at 75-80 cel for 30 minutes
7 Fresh Water
Rinse
With fresh water at 45-50 cel till removal of acid + 2 minute
extra time
8 Hot water
Sanitation
With fresh water at 85 cel for 15 Minutes or 80 cel for 10
minutes
9 Fresh Water Till the equipment is cooled at < 35 cel

68. Types of milk
variantvariant fatfat SNFSNF
skim milkskim milk 0.05-0.1 %0.05-0.1 % 8.8-8.9%8.8-8.9%
double toned milkdouble toned milk 1.5-1.6 %1.5-1.6 % 9.o-9.1%9.o-9.1%
Toned milkToned milk 3.0-3.1%3.0-3.1% 8.5-8.6%8.5-8.6%
standardizedstandardized milkmilk 4.7-4.8 %4.7-4.8 % 8.8-8.9%8.8-8.9%
full cream milkfull cream milk 6.0-6.1%6.0-6.1% 9.0-9.1 %9.0-9.1 %
super full creamsuper full cream
milkmilk
7.0-7.1%7.0-7.1% 9.0-9.1%9.0-9.1%

69. Standardized milkStandardized milk
 This is milk whose fat andThis is milk whose fat and
SNF content have beenSNF content have been
adjusted to a certain preadjusted to a certain pre
determined level. thedetermined level. the
standardization can be donestandardization can be done
by partially skimming the fatby partially skimming the fat
in the milk with a creamin the milk with a cream
separator.separator.
Toned milkToned milk
 Toned milk refers to milkToned milk refers to milk
obtained by the additionobtained by the addition
of water and SMP toof water and SMP to
whole milk.whole milk.

70. Double toned milkDouble toned milk
 Same as the toned milk,Same as the toned milk,
except that under theexcept that under the
PFA rules DTM containPFA rules DTM contain
1.5%fat and 9.0%SNF.1.5%fat and 9.0%SNF.
Full cream milkFull cream milk
 Whole milk + creamWhole milk + cream