Mozzerella chesse

FLOW CHART FOR THE MANUFACTURE OF MOZZARELLA CHEESE:

- Take buffalo milk or combination of BM and          cow milk (70:30)   (temp<10°C).
Casein fat ratio should be 0.9 to 1.1

- Addition of Citric acid in cold milk  (pH: 5.6) @ 0.3kg per 100 litres of milk and mix it in a running process.
- Now heat the milk using Plate Heat exchanger (31°C)
-Transfer the milk in Cheese Vat (pH: 5.6)
- Add culture and allow Ripening (30 min)
-Now add Rennet addition (1- 1.5%) and agitate for 5 minutes
- Leave the mixture for Setting (30 min)
- start Cutting using cutting blades in the vat (acidity: 0.6% LA)
-start  cooking (37 – 40°C For 30 min)
- stirring (15 min)
- Now transfer the curd to the curd motoration trolly where cheddaring is done (30 min)
- whey is removed here
- the solid curd is cut in blocks and transfer manually in the stretching machine
- stretching machine first cut it in droplet like shape and this small curd particle is passed  through Hot water Augur (90 - 95°C)
- After that Stretching is done (pH: 5.4) at 60°C
- It is sent to Moulding unit where temp is 10°C and Pressing is done to give it a shape .
- Brining is done For 1.5-3 hr
                                                      
- keep the block in muslin cloth and transfer it in Cold Store (Over night drying)
- definite weight is put in primary pack and allow vacuum sealing.
- put the pack in shrinking tub where temp is 98°C
- now secondary packing is done with printing.
Store in cool place till dispatch.

Benefits of Dahi

                 Benefits of Dahi

*  Curd improves digestion process and strenghtened our bones and teeth as it is rich in calcium.

* Regular consumption of curds also helps in  lowering  of cholesterol levels in human beings.

* Regular curd consumption reduces high blood pressure

* It improves immunity system

* It has moisturizing effect which is good for dry skin.

* Dahi contain therapeutic value.

* Regular intake can reduce your weight and provides fitness .

* Using curd reduce dandruff.

Dahi is made by fermentation process and the fermentation is achieved by adding of culture in the milk at a optimum temperature. Incubation is necessary for the cultured milk at desired temp and time.

milk receiving and processing steps

Hi, everyone
I am here to discuss about the milk reception and processing process in the dairy plant.
* The dairy plant receives the milk in cans as well as in tankers.
*the first step is sampling of milk and for this plunging(slowly agitation) process is necessery for nearly 10 minutes
* take sample for MBRT test ,FAT test, ACIDITY test, ORGANOLEPTIC etc
*some important test need to be performed after sampling are:-
.temperature  : not more than 10 C
.acidity     :not more than 0.135%
.pH          :6.70 TO 6.85
.COB         : Negative
.adulteration: Negative
.Alcohol test :Negative
If all test are ok then the milk is accepted for further processing.
* Now milk pump is attached in case of tankers and receiving process starts.(the speed of milk receiving pump is nearly 3300 litres/hour
*the empty tankers is sent to the clean in place area(CIP)
*In case of cans milk is received in a dump tank where sampling is done and also different test are done,and the empty cans is cleaned and returned.
*the milk received from cans or tankers first passes through the disc filter where insoluble dirt and dust patricles are removed.
*The milk is chilled and stored in raw milk buffer tank.
* from the raw milk buffer tank the milk is sent to the clarifier which revolves at 4800 rpm.
*the main aim of the clarifier is to separate the soluble dirt i.e sludge from milk and some bacteria.
*clarifier consist of one milk inlet and one milk outlet (the sludge removed is sent to sludge treatment tank)
*the milk from the clarifier is sent to the raw milk storage tank (RMST).
NOW THE MILK NEED TO BE PASTEURISE hence the raw milk is sent for the pasteurisation process.
PASTEURISATION:-Pasteurisation of milk is the process in which milk is heated to 72 C for 15 second(HTST) OR 63 C for 30 minutes(LTLT) OR any temp time combination and then prompt cooling to below 5 C.
STEPS OF PASTEURIZATION:
1.MILK first sent to the balance tank (4-10 C)
2.it enters to the regeneration 1 section .
3.it then goes to the preheating section.
4.The milk then goes to the separator where the standardisation process takes place.
5.the standardised milk is comes to the regeneration 2 section where as the cream is sent to the cream buffer for further processing.
6.The speed of the milk after the regeneration 2 is low, so booster pump again brings speed.
7.after R-2 the milk goes to heating section and then moves in the holding tube (72 c for 15 sec).
8.after the holding section it passes from the FLOW DIVERSION VALVE (FDV),IF milk is heated at certain time temp combination the milk is passed to R2 section,but if not it comes back to the balance tank.
9.after R2  section it goes to R1 and then to the CHILLING(5 C)
10.After chilling it goes to the pasteurised milk storage tank.
11.pasteurised milk is packed and sent to the market.

Importance of pasteurization
•To ensure safe milk for human consumption.


•To improve the keeping quality of milk.