dairy processing and dairy products .ppt

Dairy processing basics

1. Dairy Processing

2. Receiving of milk
(Grading, Sampling, weighing, testing)
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Preheating (35-45ºC)
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Filteration \Clarification
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Cooling and storage (5ºC or below)
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Standardization
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Pasteuriation
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Homogenization
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Bottling \packing
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Storage(5ºC or below)

3. Milk Reception
Milk reception should be complete within 3-4 hours.
Unloading:
-the milk can are unloaded manually
-if the level of the truck suface is in line with the plateform.
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Unloading require least effect
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No lifting up and down, but only pulling on a level surface.
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Cans are assembled for Grading

4. Grading
The principle of grading is based on
organoleptivc (sensory) test
Smell
Taste
Appearance
Touch
Acidity
sedimemtnt

5. Quality control test
Name of Test Purpose
Acidity To determine final acceptance
\rejection of milk
Ethanol test To determine the heat stability of
milk
Alcohol-Alizarin
test
To determine the heat stability of
milk and ph of milk
COB(Clot On
Boling) test
To determine the heat stability of
milk
Dye reduction
test (MBRT)
To determine the extent of
bacterial contamination and

6. DMC(Direct
microscopic
Count)
To identify the type of micro
organism present in milk
SPC (Standard
Plate Count)
To determine the extent of
bacterial contamination and
growth in the milk
Lactometer To detect the adulteration of
milk with water
Freezing point To detect the adulteration of
milk with water
Fat and SNF To make payment for milk
received