This document discusses the process of homogenization in dairy processing. Key points include:
- Homogenization breaks down fat globules from an average of 3.5 μm to below 1 μm in diameter to stabilize the fat emulsion.
- The process subjects milk to high pressures and velocities which disrupts fat globules through turbulence and cavitation.
- Homogenization is commonly done at temperatures between 55-80°C and pressures of 10-25 MPa. Higher temperatures and lower fat contents improve homogenization.
- The effects of homogenization include reduced cream separation, improved stability, and a smoother texture in dairy products.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
Homogenization is a process of micronization of fat globules in milk to achieve the uniform consistency and taste. This presentation discuss the types of Homogenizers used
To get acquainted with the construction, working principle and application of Butter Churn in the dairy industry.
A diagram of the butter Churn is included.
Theory
Journey of milk to butter
Working of butter churn
Specifications
Procedure
CIP (Clean in place)
Maintenance of butter churn
Conclusion
Reference
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. 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 milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
Homogenization is a process of micronization of fat globules in milk to achieve the uniform consistency and taste. This presentation discuss the types of Homogenizers used
To get acquainted with the construction, working principle and application of Butter Churn in the dairy industry.
A diagram of the butter Churn is included.
Theory
Journey of milk to butter
Working of butter churn
Specifications
Procedure
CIP (Clean in place)
Maintenance of butter churn
Conclusion
Reference
Different Platform Tests for Raw Milk at Raw Milk Reception Dock(RMRD)sunil meena
Raw milk has to pass through rigorous examination which may include organoleptic,physical and chemical tests to assess the quality of intake milk rapidly, and decide for its acceptance or rejection. All these tests known as “platform tests” are performed on each can/tanker to assess the quality of the incoming milk before it is accepted and weighed. These tests must be easy to perform, give quick and reliable results and should not require complicated and elaborate equipment. 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 milk is collected from various sources and transported to milk scheme for processing, marketing and distribution. Large quantity of milk is supplied to the plant through different agencies, so that is subjected to check for its suitability. Hence it is essential to examine the milk by using different platform tests like organoleptic evaluation (OE), Clot on boiling test (COP), Alcohol test (AT), Sediment test (ST), Resazurin test (RT).
Dairy cream separation is a crucial process in the production of various dairy products, contributing to the creation of items like butter, cream, and milk with varying fat content. This method involves the extraction of cream from milk, which is rich in butterfat and imparts a smooth, rich texture and flavor to numerous culinary creations. The cream separation process is typically achieved through centrifugation or gravity-based methods, depending on the scale of production and the desired outcome.
Centrifugation Method:
In industrial settings and larger dairy operations, centrifugation is a commonly employed technique for separating cream from milk. This process takes advantage of the varying densities of the milk components, particularly the lighter fat globules in cream and the denser liquid portion.
Milk Collection and Storage: Raw milk is collected and stored under controlled conditions to ensure its freshness and quality.
Skimming: The milk is gently warmed to a specific temperature, which aids in the separation process by reducing the viscosity of the milk. The milk is then directed into a centrifuge, a high-speed spinning device.
Centrifugation: The centrifuge spins the milk rapidly, creating a powerful gravitational force. The centrifugal force causes the fat globules in the milk to migrate toward the outer edges of the centrifuge chamber, forming a distinct cream layer.
Cream Separation: The cream is carefully collected from the upper layer of the centrifuge, leaving behind skim milk, which contains a lower fat content.
Processing: The separated cream can be further processed into various dairy products like butter, whipped cream, or other creamy delicacies.
Gravity-Based Method:
On a smaller scale, gravity-based cream separation methods are employed, often utilizing the natural separation tendencies of milk components due to differences in density.
Milk Settling: Freshly collected raw milk is allowed to stand undisturbed in a container for a certain period. During this time, the cream rises to the surface due to its lower density.
Cream Collection: Once the cream has risen to the top, it is gently skimmed off using a ladle or similar utensil. The remaining skim milk is located beneath the cream layer.
Utilization: The collected cream can be used in various recipes or processed further to create dairy products with distinct textures and flavors.
Dairy cream separation is a fundamental step in the dairy industry, facilitating the production of a wide array of products that grace our tables daily. The process is integral to achieving the desired fat content in dairy products, enhancing flavor profiles, and offering culinary versatility. Whether performed through advanced centrifugation systems in large facilities or through the simplicity of gravity separation in smaller settings, cream separation ensures that consumers can savor the richness and indulgence that dairy products bring to their meals and desserts.
Food Industry Case Study: Producing Cream LiqueursMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, producing cream liqueurs. Read this case study on the Process, the Problem and the Solution.
Several species of amebae are capable of colonizing the human gastrointestinal tract but, in contrast to Entamoeba histolytica, are not considered pathogenic. The nonpathogenic intestinal amebae include several Entamoeba species (E. coli, E. hartmanni,
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2. The technology behind
disruption of fat globules
• Homogenisation has become a standard
industrial process, universally practised as a
means of stabilising the fat emulsion against
gravity separation
• Homogenisation primarily causes disruption of
fat globules into much smaller ones
• It diminishes creaming and may also diminish
the tendency of globules to clump or coalesce
• Milk is forced through a small passage at high
velocity
4. • The disintegration of the original fat globules
is achieved by a combination of contributing
factors such as turbulence and cavitation
• The homogenisation reduces fat globule size
from an average of 3.5 μm indiameter to
below 1 μm
• The newly created fat globules are no longer
completely covered with the original
membrane material
5. • Instead, they are surfaced with a mixture of
proteins adsorbed from the plasma phase
• Casein was the protein half of the complex
and that it was probably associated with the
fat fraction through polar bonding forces
• Casein micelle was activated at the moment it
passed through the valve of the homogeniser,
• Predisposing it to interaction with the lipid
phase.
6. • The physical state and concentration of the fat
phase at the time of homogenisation
contribute materially to the size & dispersion of
the subsequent fat globules
• Homogenisation of cold milk, in which the fat is
essentially solidified, is virtually ineffective
• Processing at temperatures conducive to the
partial solidification of milk fat (i.e. below 40 °C)
results in incomplete dispersion of the fat phase
7. • Products of high fat content are more difficult
to homogenise and also more likely to show
evidence of fat clumping, because the conc.
of serum proteins is low in relation to the fat
content
• Usually, cream with higher fat content than 20
% cannot be homogenised at high pressure,
clusters are formed as a result of lack of
membrane material (casein)
8. • Increasing the homogenisation temperature
decreases the viscosity of milk and improves
the transport of membrane material to the fat
globules
• Homogenisation temperatures normally
applied are 55 – 80 °C, and homogenisation
pressure is between 10 and 25 MPa (100 –
250 bar), depending on the product
9. Flow characteristics
• When the liquid passes the
narrow gap, the flow velocity
increases
• The speed will increase until
the static pressure is so low
that the liquid starts to boil
• The maximum speed depends
mainly on the homogenisation)
pressure
• When the liquid leaves the gap,
the speed decreases and the
pressure increases again
• The liquid stops boiling and
the steam bubbles collapse
10. Homogenisers may be
equipped with one
homogenising device
or two connected in
series, hence the
names
• Single-stage
homogenisation
and
• Two-stage
homogenisation.
11. Effect of homogenisation
• Smaller fat globules leading to less cream-line
formation
• Whiter and more appetizing colour
• Reduced sensitivity to fat oxidation
• More full-bodied flavour, and better
mouthfeel
• Better stability of cultured milk product
12. The homogeniser in a processing line
• In general, the homogeniser is placed upstream,
i.e. before the final heating section in a heat
exchanger.
• In most pasteurisation plants for market milk
production, the homogeniser is usually placed
after the first regenerative section.
• In production of UHT milk, the homogeniser is
generally placed upstream in indirect systems but
always downstream in direct systems, i.e. on the
aseptic side after UHT treatment
13. The homogeniser in a processing line
• However, downstream location of the homogeniser is
recommended for indirect UHT systems
when milk products with a fat content higher than
6 – 10 % and/or with increased protein content are
going to be processed.
with increased fat and protein contents, fat clusters
and/ or agglomerates (protein) form at the very high
heat treatment temperatures.
These clusters/agglomerates are broken up by the
aseptic homogeniser located downstream.
14. Split homogenisation
An aseptic homogeniser is more
expensive to operate. In some cases it is
sufficient if just the second stage is placed
downstream. This arrangement is called
split homogenisation
15. Partial homogenisation
Partial stream homogenisation means that
the main body of skim milk is not
homogenised, but only the cream together
with a small proportion of skim milk
• This form of homogenisation is mainly applied to
pasteurised market milk.
• The basic reason is to reduce operating costs
16. Determining homogenisation
efficiency
• Homogenisation must always be sufficiently
efficient to prevent creaming
• A sample of milk is stored in a graduated
measuring glass for 48 hours at a temperature
of 4 – 6 °C
• The top layer (1/10 of the volume) is siphoned
off, the remaining volume (9/10) is thoroughly
mixed, and the fat content of each fraction is
then determined
17. • The difference in fat content between the
top and bottom layers, expressed as a of the top
layer, is referred to as the homogenisation index
• An example: If the fat content is 3,15 % in the
top layer and 2,9 % in the bottom layer, the
homogenisation index will be (3,15 – 2,9) x
100: 3,15 =7,9.
• The index for homogenised milk should be in
the range of 1 to 10.
18. Evaporators
• Removal of water
• Concentration of a liquid involves evaporation
of a solvent, in most cases water.
• Concentration is distinguished from drying in
that the final product – the concentrate – is
still liquid
19. Reasons for concentrating food liquids
•
•
•
•
Reduce costs for storage and transportation
Induce crystallisation
Reduce the cost of drying
Reduce water activity to increase
microbiological and chemical stability
• Recover valuable substances and by-products
from waste streams
20.
21. Circulation evaporators
• Circulation evaporators can be used when a low
degree of concentration is required or when
small quantities of product are processed.
• In yoghurt production, for example, evaporation
is utilised to concentrate milk 1,1 – 1,25 times, or
from 13 to 14,5 or 16,25 % solids content
respectively
• This treatment simultaneously deaerates the
product and rids it from off-flavours
22. Plate-type evaporator
• Distribution in a plate-type falling-film
evaporator can be arranged with two pipes
running through the plate pack.
• For each product plate there is a spray nozzle
in each product pipe, spraying the product in
a thin, even film over the plate surface.
24. • More air is introduced into the milk during handling at
the farm and transportation to the dairy, and during
reception at the dairy.
• It is not unusual for incoming milk to contain 10 % air
by volume, or even more
The basic problems caused by dispersed air are
• Inaccuracy in volumetric measurement of milk.
• Incrustation of heating surfaces in pasteurisers
(fouling).
• Reduced skimming efficiency in separators.
• Loss of precision in automatic in-line standardisation
25. Deaeration in the milk treatment line
• Vacuum deaeration has been used
successfully to expel dissolved air and finely
dispersed air bubbles from milk
• Pre-heated milk is fed to an expansion vessel,
in which the vacuum is adjusted to a level
equivalent to a boiling point about 7 to 8 °C
below the pre-heating temperature
• If the milk enters the vessel at 68 °C, the temp
will immediately drop to 68 – 8 = 60 °C.
26. • The drop in pressure expels the dissolved air,
which boils off, together with certain amount
of the milk.
• The vapour passes a built-in condenser in the
vessel, condenses, and runs back into the
milk,
• while the boiled-off air, together with non
condensable gases (certain off-flavours) is
removed from the vessel by the vacuum pump