Milk Processing Woel

MILK PROCESSING TECHNOLOGY PRESENTED BY : ADYA SATRIA

(0611020002)

ALFA KRISTANTO M. DINA WULANDARI

(06XXXXXX) (0611020024)

SANDI JATMIKO

(061102005XX)

WENDY DWI P.

(06110200XX)

The Dairy Products

Milk powder  Cheese,  Lactose,  Milk based beverages  and Casein 

EQUIPMENT       

P LA T E H E A T MILK CAN EXC H A N G ER DUMP TANK PA S T E U R IZ E R ICE BANK H O M O G E N IZ E R PLATE COOLER PA C K A G IN G M A C H IN E STORAGE TANK S T O R A G E V A T CENTRIFUGAL PUMP C O LD S T O R A G E BALANCE TANK

BASIC MILK PROCESSING  Reception  Processing  Packaging  Storage

RECEPTION Milk Can

Tentative storage for Dairy cattle milk from the kine house. A milk can capacity is about 10-40 litres Ø

Dump Tank ( Reception Tank)from milk can Milk being received in tankers at dairy plant. It capacity can be 500 litres. A reception tank must also be equipped with a pump to convey the wastewater to the aeration tank for treatment

BASIC MILK PROCESSING q Pasteurization q Clarification q Homogenization q Sterilization

Pasteurization

Heat and cool process Temperature of no less than 71.7ºC

for a minimum of 15 seconds (max 25 seconds)

Cooling Plate A p la te co o le r is a sim p le h e a t exch a n g e r th a t ca p tu re s th e h e a t o f w a rm m ilk a n d tra n sfe rs it to th e co ld in co m in g w a te r. There are two distinct benefits: First, the milk is pre-cooled - by the time is reaches the refrigerated storage tank. Second, water that needs heating for varied uses is pre-warmed.

Plate Heat Exchanger Invented by Dr Richard Seligman in 1923 and revolutionised methods of indirect heating and cooling of fluids  Uses metal plates to transfer heat between two fluids  Increases the speed of the temperature change  Used in the hot-water sections of millions of combination boilers 

Adding Vitamins

Before homogenization, vitamins is added to all milk  Vitamin A and D 

Homogenization 

Involves forcing the milk at high pressure through small holes



This

breaks up the fat globules Increases the whiteness of milk

Sterilization Temperature of 140°150°C  Injecting steam into the product for heating it to a lower temperature than the sterilisation temperature 



Continuous

processes with direct steam injection in milk known as UHT-treatment,

Packaging and Storing

 Milk

ready to be packaged&delivered to stores  Flavored milk as a beverage is available largely through batch type in bottle sterilization processes  Lot of interest has been shown towards manufacturing bottled milk/milk based beverages in continuous sterilization plants with glass/plastic bottles as the package.

THANK YOU

WE

UNIVERSITY OF BRAWIJAYA

CREATED BY ADYA-ALFA-DIWUL-MIKO-WENDY