Module contents theory

1.

Introduction

2.

Milk composition

3.

Physiochemical features of milk

4.

Milk processing

5.

Dairy products manufacturing

6.

Dairy microbiology

7.

Dairy factory and the environment

8.

Quality assurance of milk & milk products

4. Milk processing
1.

Collection and reception of milk

2.

Clarification

3.

Centrifugal separation

4.

Membrane filtration

5.

Standardisation

6.

Homogenization

7.

Pasteurization

8.

Sterilization

9.

Concentration

1. Clarification
What is clarification ?

1.

Principle

Why needs clarification ?

2.

Importance

Methods of clarification

3.

Application

1. What is clarification of milk ?

Removal of impurities from milk

Solids and gases

Contaminated
milk
Raw milk composition ?

Clarification

Clean milk

Clean milk composition ?

2. Why need clarification of milk ?

Market obligation

1.

1.

Quality

Sustainable business

2.

on
ac t ?
imp
the oducts
uss
r
Disc local p
the

Customer satisfaction

1.

Legal obligation on safety - health & hygiene

2.

Health and hygiene of the consumer

1.
1.

2.

"Fit for consumption for consumers

Health and hygiene of the producer

Environmental obligation

3.
1.

Waste management - cost

Cont; Why need clarification of

milk ?

Milk impurities
1.

Somatic cells

2.

Red & white blood cells, Epithelial cell, corpus cells

Internal
means

Microbes & their sediments

Bacterial, virus, protozoa, yeast, mould & algae

3.

Dust

4.

Hairs

5.

Water contain many materials

6.

Gases Carbon dioxide, Oxygen, nitrogen etc

External
means

3. Methods of
clarification
Mainly three types
1.

Manual clarification

2.

Mechanical clarification

3.

1.

Mechanical filtration

2.

Centrifugal clarification

Deaeration

Cont; Methods of clarification

Manual clarification
Filter milk through clean cloth

Small scale possible

Not much effective

Filter milk through a funnel

Filter milk through a mesh

Cont; Methods of clarification

Mechanical filtration

Cont; Methods of clarification

Mechanical centrifugation

Raw milk

Centrifugati
on
Stokes Law

Raw milk composition ?

Clean milk

Clean milk composition

Centrifugal force is generated in a rotating vessel

Cont; Mechanical
centrifugation

Clarification by centrifuge

Separate similar dense particles

Residues accumulates in centrifuge

Dirt, epithelial cells, leucocytes, corpuscles,

bacteria sediment & sludge

Residues remove from bottom valve

Cont; Mechanical
centrifugation

Cont; Mechanical centrifugation

Modern centrifuges

Self-cleaning

Continuous clarification

Continuous separation

These centrifuges consists of

Specially constructed bowl

Peripheral discharge slots

Residues remove from bottom valve

Self-cleaning leads to loss of some milk

Twin-one centrifuges

Solid inert material

Solids ejection by short

opening
Cream
Skim milk

Solid impurities

Solid impurities

Whole milk

Cont; Mechanical centrifugation

Deaeration of milk

Milk in the udder contains 4.5 6% gases

Air in milk occurs in three states:

1. dispersed
2. dissolved
3. chemically bound

Deaeration of milk

Milk treatment plant with

deaerator

Good quality Raw milk

1. Color

: creamy color

2. Appearance

: opaque liquid

3. Flavor

: Pleasant flavor

13. Freezing point

: -0.522 C

14. Boiling point

: 100.83 C

15. Inert materials

: Zero inert materials

16. Total plate counts

4. Odor
5. Texture
6. Water content
7. Total solids
8. Solid non fat
9. Fat
10. Protein
11. Lactose
12. Ash

: Good < 3000/ml max

: pleasant odour
100000
: Slightly viscous
17. Coliforms
: 87.5%
100
: 12.5%
18. Psychrotrophes
: 8.7 %
19. Somatic cell counts
: 3.8%
concern >300000
: 3.3%
20. pH of milk at 25C
: 4.6%
21. Refractive index at 20 C
: 0.65% %
22. Density at 20 C
23. Titratable acidity

: Good < 10/ml; concern > 25 max

: Good < 1000

: Good <100000;

: 6.6
: 1.3460
: 1030 kg m(-3)
: 0.12%