Machinery used during reception of milk and pretreatment of milk like , chilling, clarification, filtration, standardization

1. NAME : Avishek Ghorai
REG.: D202100624
ROLL NO: Dapcfpts6 10000739
SUB: DAIRYTECHNOLOGY
TOPIC :- Familiarization with equipments for reception of milk in
plant; Pre-treatments: Chilling, clarification, filtration,
Standardization and numerical relating to it
APC ROY POLYTECHNIC

2. Content
Familiarisation with some equipment During reception of milk
 MilkWeighing Scale
 Milk Sampling Equipment:
 MilkTesting Equipment
 Milk StorageTanks
 Milk Filters
 Milk Chilling Units
 MilkAgitators
 Milk Pump
PRETEATMENT
 CHILLING
 FILTRATION
 CLARIFICATION
 STANDARDIZATION

3. Some
equipment
During
reception of
milk
 Familiarization with equipment for the reception of milk in a dairy
plant is essential for ensuring the efficient and hygienic handling
of raw milk.The reception area is where milk from various sources,
such as dairy farms, is collected, tested, and stored before further
processing. Here are some of the common equipment you may
encounter in the milk reception area of a dairy plant:

4. Some
equipment
 MilkWeighing Scale:A scale is used to measure the weight of the milk
containers, such as cans or tanks, to determine the quantity of milk received.
 Milk Sampling Equipment: To test the quality of the milk, samples are taken
from each container. Sampling equipment typically includes a milk sampling
thief or a milk pipette.
 MilkTesting Equipment: Various tests are performed to assess the quality and
composition of the milk. Common tests include determining fat content,
protein content, lactose content, and checking for any potential
contaminants. Milk testing equipment includes milk testing centrifuges,
lactometers, and other milk analyzers.
 Milk Filters: Milk is passed through filters to remove any physical impurities or
foreign particles before storage or further processing.
 Milk StorageTanks: Milk is stored temporarily in large stainless steel milk
storage tanks.These tanks can vary in size and capacity, depending on the
scale of the dairy plant.
 Milk Chilling Units: Milk is often chilled immediately after reception to inhibit
bacterial growth and maintain its freshness. Milk chilling units use
refrigeration technology to lower the milk temperature

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 Milk Agitators: Agitators or mixers are used to keep the milk in
the storage tanks continuously moving, preventing separation of
milk components and ensuring uniform distribution of
temperature.
 Milk Cans or Milk CollectionTanks:These containers are used by
farmers to transport milk from the farms to the dairy plant.The
capacity of milk cans can vary, while collection tanks are more
substantial and are transported on trucks.
 Milk Pump: Milk pumps are used to transfer milk from smaller
containers, such as milk cans, to larger storage tanks or processing
equipment.
 Milk Reception Software: Many modern dairy plants use
specialized software to record milk reception data, track quality
parameters, and generate reports for quality control and
traceability purposes

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7. Some
pretreatment
process
PRETREATMENT

8. CHILLINGOF
MILK
 Chilling of milk means rapid cooling of raw milk to sufficiently
low temperature so that the growth of micro- organisms
present in milk is chucked. In chilling process the temperature
of milk should be reduced to less than 10 Ocpreferably 3-4°C

 The most effective means of controlling the growth of
microorganisms without affecting the physico-chemical
properties and nutritive value of milk is to chill it. Lower
temperatures inhibit the growth of most of the
microorganisms. It should be clearly understood that chilling
process does neither kills microorganisms nor it renders milk
safe for human consumption. It is only a means of checking the
growth of microorganisms for sometime.

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11. Clarification....
.
 The purpose of clarification is to remove from milk all foreign
material(which may have enter milk during milking, treatment or
transport). This Process removes organic and inorganic material
(animal hair, dust particles Etc.), somatic cells as well as
microorganisms and their protein Agglomerates.
 • The level of foreign material is constantly reduced by an improved
Hygiene during milking; however clarification is absolutely
necessary, and Even required by law in some countries.
 • Raw milk is pumped through the central pipe to the rotating bowls
by Way of the distributor and passes through the slit opening into the
sludgeArea. The dirt separation takes place in the disk assembly
where milk is Enclosed by two adjacent baffles between two disks.
One baffle leads to the Rotation, whereas the other baffle leads the
flow to the center. The dirt Particles which have a higher specific
gravity, are separated by centrifugal Forces from the milk and settle
on the inner surface of the bottom part of the Disk. The clarified milk
rises on the outer surface of the distributor and Reaches the baffle

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13. FILTRATION ..
 Raw milk is filtered using a pump that forces it across the
porous surface of a filter. The pressure on either side of the
filter is different, which forces any particles that are smaller
than the pore size of the filter to pass through. These particles
might include water, fat, protein, minerals, bacteria, somatic
cells, and other tiny elements. Larger particles, like flakes,
straw, hair, insects, or clots, are not able to pass through, so
they are prevented from passing into the bulk tank.
 The filters that are used in milk filtration are most commonly in-
line filters that may be made of different types of fiber, paper, or
cloth that are fitted over a perforated metal support inside a
cylindrical tube. When in-line filters are used, the milk should
be filtered before it’s cooled. This allows more sediment to be
removed and protects the cooling plates from becoming
damaged later.


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
 > Filtration (or, clarification using a filter-bag) refers to

 making the milk pass through a filter-cloth or filter-pad.The
filtering medium has a pore size (25-100 mm) that permits most
of the foreign matter to be retained on it.The milk filter
consists of a nylon filter-bag or a filter-pad supported on a
perforated stainless steel (SS) support held in an SS enclosure
with a tight-fitting lid, milk distributor, and inlet- and outlet-
connections. Milk usually passes from top to bottom. In case of
twin filters, three way valves in the inlet and outlet lines enable
switching from one filter to the other when the first is to be
cleaned. Sometimes, filters may be provided in the form of
cylindrical bags or ‘stockings’ fitted over perforated SS tubes as
in the modern continuous pasteurizing plants (high-
temperature short- time, or HTST pasteurizers

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 The milk is passed through
the main filter, which
contains microscopic pores
or openings.As the milk
flows through the filter,
particles larger than the
pore size are trapped on the
filter surface or within the
filter’s matrix.The size of
the pores can be carefully
selected to target specific
impurities, such as dirt, hair,
bacteria, or somatic cells.

16. Standardization

 It may be defined as the adjustment of one or more of the milk constituents to a
nominated level. In market milk industry, this normally involves reducing the
butterfat content by addition of skim milk or through the removal of cream.
 To comply with the legal requirements for particular milk/dairy products.
 To provide the consumer with a uniform product.
 To ensure economics in production.
 Addition of skim milk increases the volume of milk available for sale and removal
of cream allows the production of other value added dairy products such as table
cream, butter or other high fat products

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18. Calculation....
 For standardization of milk or cream for product manufacture, usually the proportions of the various
ingredients of known composition to be mixed, is required to be estimated. This can be done by:
 Pearson’s Square method
 Algebraic equations
 Examples:----

 Problem:***
 600 kg of cow milk testing 4% fat is to be standardized to toned milk by removing 33% fat cream. Calculate
the amount of toned milk.
 Solution
 A = Fat percentage of cow milk = 4%
 B = Fat percentage of cream = 33%
 E = Fat percentage of toned milk = 3%
 Calculation
 30 kg of cow milk requires removal of 1 kg of cream
 So, 1 kg of milk requires removal of 1/30 kg of cream
 Therefore, 600 kg milk will require removal of (1/30 x 600) = 20 kg cream
 So, the amount of toned milk will be (600 – 20) = 580 kg.

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