The document outlines the dairy processing steps for milk from reception to bottling, including grading, testing, and storage. It emphasizes the importance of timely milk reception and various quality control tests to determine milk quality and detect adulteration. Key tests include acidity, ethanol, clot-on-boiling, and total bacterial count to ensure the milk meets safety standards.

1. Dairy Processing

2. Receiving of milk
(Grading, Sampling, weighing, testing)
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Preheating (35-45ºC)
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Filteration Clarification
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Cooling and storage (5ºC or below)
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Standardization
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Pasteuriation
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Homogenization
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Bottling packing
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Storage(5ºC or below)

3. Milk Reception
 Milk reception should be complete within 3-4 hours.
 Unloading:
-the milk can are unloaded manually
-if the level of the truck suface is in line with the plateform.
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Unloading require least effect
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No lifting up and down, but only pulling on a level surface.
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Cans are assembled for Grading

4. Grading
 The principle of grading is based on
organoleptivc (sensory) test
 Smell
 Taste
 Appearance
 Touch
 Acidity
 sedimemtnt

5. Quality control test
Name of Test Purpose
Acidity To determine final acceptance
rejection of milk
Ethanol test To determine the heat stability of
milk
Alcohol-Alizarin
test
To determine the heat stability of
milk and ph of milk
COB(Clot On
Boling) test
To determine the heat stability of
milk
Dye reduction To determine the extent of

6. DMC(Direct
microscopic
Count)
To identify the type of micro
organism present in milk
SPC (Standard
Plate Count)
To determine the extent of
bacterial contamination and
growth in the milk
Lactometer To detect the adulteration of
milk with water
Freezing point To detect the adulteration of
milk with water
Fat and SNF To make payment for milk
received