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.