1. Milk processing is the process of
transforming raw milk from cows
into consumable and shelf-stable
products like milk, cheese, yogurt,
butter, and ice cream. It involves
several steps, each with its own
purpose
Collection and cooling: Raw milk is
collected from farms in
refrigerated bulk tanks to prevent
spoilage.
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2. Filtration: Milk is passed through
filters to remove
1. any dirt
2. Sediment
3. or
4. other impurities.
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3. Standardization: The fat content of
milk is adjusted to meet specific
product requirements. This may
involve separating cream from milk
to produce skim milk or adding
cream back to produce whole milk
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4. Pasteurization: Milk is
heated to a specific
temperature for a set
time to kill harmful
bacteria and extend its
shelf life. There are
different pasteurization
methods, each with its
own time and
temperature
combination.
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5. Homogenization: Milk is
forced through a small
opening under high
pressure to break up fat
globules and prevent
them from rising to the
surface as cream. This
creates a uniform
consistency in milk
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6. •Optional steps: Depending on the desired
product, additional steps may be involved, such as
Separation: Cream is separated from milk to produce
skim milk, buttermilk, or butter.
•Concentration: Milk is concentrated by removing
water through evaporation or reverse osmosis, which
is used to make cheese, yogurt, and condensed milk.
•Fermentation: Milk is fermented with bacteria to
produce yogurt, cheese, and other cultured dairy
products.
•Drying: Milk is dried into a powder using spray
drying or other methods, which is used to make
instant milk, baby formula, and other products
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