Milk Production

Royal Chitralada Project I have learned many things from this field trip. Most of it was very interesting and new for me. We started off with the milk production, the cheese and cream production, the powdered milk, the milk candy or pelleted milk, and the sterilized and UHT milk factory. The milk producing process started off when they receive the milk. They will check the quality of the milk then the milk will be put it into the homogenizer, which will make the milk texture more smooth (more homogenous). If they skip this process, the milk may separate in layers of whey and casein. Next, they kill the microorganisms or bacteria by heating it with approximately 80 degrees celsius for 16 seconds. After the milk is heated, the milk is kept in a container which will cool the milk down to 4 degrees celsius. For plain milk, the milk will then be inputted into a 200 mL, 400 mL, 800 mL, and 5 L container. But for the flavored milk, the milk will be flavored ( three flavors for Chitralada), which is vanilla, sala, and coco. Same process as the plain milk, but the only container for flavored milk is 400mL. The shelf life of these milk is around 10 days. Cheese is made up of protein. In the making of cheese, first, milk is put into a container (200L), then enzyme leneth is added to the milk which with help whey and casein separate. Next, whey is and casein is seperated into two containers. Now, the casein(protein) is compressed (200 kg cheese). Then the compressed cheese is incubated. However, there are two types of cheese, gaoda and cheddar. These two cheese are salted and then baked. Gauda takes 1 and a half month, while cheddar takes more than 3 month. If the two are mixed, it will make a perfect cheese, which is not too hard and not too soft. The cream is made from pasturised milk, the separator will separate skimmed milk and butter fat. Butter fat will be whipped into cream, while the skimmed milk will be used in the production on yogurt. Icecreams are made from the cream, frozen and dehydrated. Powdered milk is made from two machine, the evaporator and the spray dry machine. Evaporator evaporates water out(milk run through small tube of 70 degree celsius) from the milk(88% of milk is composed of H20). Around 10.5% of condensed milk are collected, which is 48 brix. Now, the condensed milk are sprayed dry into powdered milk. Milk pellets are made from the powdered milk. Mixtures such as sugar are added to powdered milk. Then the flavored powdered milk is condensed into pellets, which are then packaged. Chidralada usually get the milk from Nongpoh. The milk’s quality is checked. Then it will be poured into 2 containers(12 tons each). First of all, the Peemmawat Sattavacharavech (Peem)

milk is heated by thermite to kill bacteria, 70 degree celsius for 15 seconds. Then it is cooled down to 4 degree celsius (waiting for UHT). Milk is poured into the homogenizer, which will make the milk texture more smooth (more homogenous). UHT process is done by heating the milk 137 degree celsius for 4 seconds. Then aseptic filling is done(filling milk into milk box) for both type of milk(sterilised and UHT milk)to ensure that no bacteria can contaminate the milk. Then the milk is packaged into secondary packaging. During this field trip, I had a lot of fun with my friends and I also learned many things from both the speakers and also our teachers. Until now, I am still surprised that I misconceptualized a lot of things before listening to the explanation of each speaker. I never knew that good cheese is actually not fats, I never knew how they make such delicious milk pellets, and I never knew the difference of sterilisation and UHT. But after the field trip, I learned and know in details about the production of milk and the many uses of it. In conclusion, The Royal Chitralada Project field trip gave me a lot of knowledge and experience and I have lots of fun during this field trip

Peemmawat Sattavacharavech (Peem)