This document provides an overview of the milk reception process at a dairy plant. It discusses how milk is collected from farms through various means and transported in cans or tanks to the dairy plant. Upon arrival, the milk undergoes unloading, sampling for testing and grading, weighing, and cooling before storage. Key steps include mixing and sampling the milk, performing quality tests, and accounting for and paying for the raw milk received. Maintaining hygiene, cooling the milk properly, and quickly processing it helps ensure high quality.

1. RMRD
Milk Reception
Presented By:-
Akshay Khan

2. Milk Delivery
Transfer of raw milk from the farm to a Dairy
COLLECTION
• Within 4h of milking milk should be cooled or should be sent to
chilling centers.
• Milk is collected:-
 Directly from the producer
 Through agents
 Corporative structure
COLLECTION CONT
Milk is chilled at 4 degree centregrade, after cooling milk is
transferred in cans/tanks as per requirement for transportation

3. Transportation
Cans Tanks
 Milk in cans usally has a temperature
at>10 degree up to 0-30 degree centregrade
according to the climate.
 The extent of bacterial growth depends
primarily on quality of hygine during
milking, the temp and storage period .
 Spoilage of mainly done by mesophilic
bacteria and usally involves a lactic acid
fermentation however a heavy
contamination with polluted water may
cause anon sourcing spoilage.
 On reception at the dairy [lant, milk is
cooled to <4 degree centregrade, which help
to stabilized its bacteriological quality for
atmost 2 days.
 For a large quantity of milk cans are
laborious and slow so tanks are used to
transport milk from farms to collection
centers or dairy .
 The size and type of tanks best suited for
specific sequence is influenced by the
amount of milk to be transported th eroad
condition and comparative cost of
transportation . Maximum possible amount
should be transported lesser the surface
area less heat will be exchanged and
laesser will be the growth of
microorganisms occurs .
 It mainly contain psychorotrops and
required different treatment than milk in
cans.

4. Raw Milk Reception Dock
Unloading
sampling
Testing/Grading
Weighing
Measuring or Recording

5. Unloading
 The first stage of the process of reception involves unloading of cans over the tip tank or
weigh tank if milk is received in cans
 This process may be done by hand , by a mechanical inverter or by hand assisted
method.
 Hand assisted method hereby as it falls the cam is guided in a regulated manner into
inverted position . This process of may be a serious source of contamination of tipped
milk by soil on the exterior of the can.
 A CAN may hold up to 40 lit and takes 30 s to unload
 Where weigh-tanks are installed, after the weight of the consignment has been
recorded, the contents are discharged into a tank immediately below it from which the
milk is pumped through a cooler to a storage tank.
 Where milk is measured volumetrically, the cans are tipped directly into the tip-tank,
from which milk is pumped to the cooler.
 Most raw milk is nowadays delivered to the dairy plant through milk transport tankers,
either trucks or trailers varying from approximately 7,500 to 25,000 ℓ in capacity. The
receiving operation is divided into three phases: (a) preparing to unload (b) unloading
and (c) weighing.
 Preparing to unload normally involves agitating the milk. Inspecting for off -flavors
(generally odours) and connecting the unloading hose unloading

6. Testing/Grading
The significance of reception dock test is as follows : -
 Sedimentation tests point to the quality of milk production at the farm .
 Antibiotics test indicates if milk from sick animals were commingled with milk
healthy cows .if such commingled occurs the entire tank load is rejected.
of antibiotic in the milk poses a 2 fold danger. First, antibiotic sensitive individual
can suffer from consuming tainted milk. Secondly, in the manufacturing of
milk products, the presence of antibiotics may pose barrier for acidity
by inhibiting the starter culture growth.
 Somatic cell counts are indicative of general animal heath. If they are <500000
milliliter is good for consumption if it exceeds. 1000000 per milliliter indicates
presence of mastitis in one or more in the herd which isn't good .
 Protein and fat contents are used to determine the payments and to gain full
accounting of raw material received (also helps balancing calculation and losses
occurring during packaging and processing )
 Freezing point of milk is another important test to determine adulteration with
water whether accidental or intentional. Adulteration of milk is a prosecutable
offence Testing / grading

7. Testing/Grading
The classification of milk on the basis of quality is usually referred to
“grading of milk". So grading of milk is done on the basis of platform tests
which include organoleptic as well as preliminary tests.
The technique of grading milk is as follows: -
Appearance Observing each can of milk for any floating extraneous
matter, off colour, or partially churned milk. The milk should be normal in
colour, free from churned fat globules and reasonably free from any
floating extraneous material.
Smell (Odour) In making the test, the cover of each can is removed,
inverted and raised to the nose. The headspace in milk can is smelled. The
milk should be free from any off flavours.
Temperature The temperature at which milk is delivered is often an
indication of its quality. With practice, the grader can tell with a high
degree of accuracy whether the milk is sufficiently cold by touching the
side of the can. A temperature of 5°C or below is satisfactory. Testing /
Grading

8. Testing/Grading
Sediment shows the visible foreign matter contained in the milk. For this
purpose a reliable sediment tester (such as an off-the-bottom sediment
is used. Any method by which maximum sediment is obtained should be
considered satisfactory.
-A low sediment is desirable. Sediment test is performed to judge the
cleanliness of milk. There is no correlation between the amount of sediment
the bacteriological quality of milk.
- Measured quantity of milk is filtered or centrifuged and checked for
sediment. A good quality milk gives no visible dirt whereas poor quality milk
shows dark or blackish deposits on the filter pad .
Acidity ‘Natural’ or 'apparent' acidity of milk is desirable which does not
adversely affects its heat stability. However, ‘developed acidity’ (Natural +
Developed = Titratable acidity) adversely affects the quality of milk which
cannot be processed in pasteurizer.
Lactometer reading The addition of water to milk results in lowering its
density. Hence, this test is applied for detection of adulteration of milk with
water. The reading for cow and buffalo milk should be about 28 to 30 and 30
32 respectively, when measured at 15.5°C.

10. Sampling
The importance of securing an accurate and representative sample of
milk for chemical and bacteriological analysis cannot be over-
emphasized. While strict precautions regarding sterility of the stirrer,
sampler, container etc. are required for obtaining a bacteriological
sample, dryness and cleanliness of the above equipment should be
sufficient for a chemical sample. The first pre-requisite of sampling is
thorough mixing of milk. This can be done with a plunger or stirrer
(agitator), operated manually or mechanically for milk contained in
cans or tankers, as the case maybe. With the former, a representative
sample may be taken after dumping the milk in the weigh tank,
whereby it gets mixed in so thoroughly that a representative sample
may be taken without further mixing.
 The composite milk sample must not spoil by the time it is analyzed.
This is accomplished by use of a preservative. It is wise to place the
preservative in an empty bottle before milk is added. A wide mouthed
glass bottle with a rubber stopper is suitable for keeping composite
samples of milk or cream. The common preservatives used are as
follows:

11. Weighing
 This is an essential step in accounting for milk receipts, disposal and
making payments for milk. The milk from cans is dumped into the weigh
tank, either manually or mechanically. The tank is mounted on scales and
the scale dial set at zero when the tank is empty. Automatic printing of
the weight is now becoming a practice. The milk in tankers (road or rail)
may be measured by volume by passing it through a flow meter, and its
measurement converted into weight by multiplying volume with density
(m = d x v). In case of road milk tankers weighbridge can be used to
determine its weight (weight of tanker when full – weight when empty).