DAIRY INDUSTRY ITS WORKING MILK PRODUCTION AND ITS PRODUCTS PRODUCTION.

1. DAIRY INDUSTRY
Submitted to: Dr. Seema Dwivedi
Submitted by: Suhana Mishra(17/IBT/051)

2. INTRODUCTION
• The dairy industry involves processing raw milk into products such as
consumer milk, butter, cheese, yogurt, condensed milk, dried
milk(milk powder), and ice cream, using processes such as
chilling,pasteurization, and homogenization.
• Typical by-products include buttermilk, whey, and their derivatives.
Dairy industries have shown tremendous growth in size and number
in most countries of the world.
• These industries discharge waste water which is characterized by high
chemical oxygen demand, biological oxygen demand, nutrients, and
organic and inorganic contents. Such waste waters, if discharged
without proper treatment, severely pollute receiving water bodies.

3. DAIRY PROCESSING
• Dairy processing plants can be divided into two categories:
• Fluid milk processing
It involve the pasteurization and processing of raw milk into liquid milk for
direct consumption,as well as cream, flavored milk, and fermented
products such as butter milk and yogurt.
• Industrial milk processing
It involve the pasteurization and processing of raw milk into value-added
dairy products such as cheese and casein, butter and other milk fats, milk
powder and condensed milk, whey powder and other dairy ingredients,
and ice cream and other frozen dairy products.

4. DAIRY PROCESSING ACTIVITIES
• Raw Milk Collection, Reception and Storage
• Separation and Standardization
• Homogenization
• Heat Treatment and Cooling of Milk Products
• Milk and Dairy Product Production
• Milk production
• Cheese production
• Butter production
• Milk powder production
• Packaging of Milk and Dairy Products

5. FLOW CHART OF DAIRY PROCESSING ACTIVITIES

6. MILK PRODUCTION
• The processes taking place at a typical milk plant include:
• receipt and filtration/clarification of the raw milk;
• separation of all or part of the milk fat (for standardisation of market milk,
production of cream and butter and other fat-based products, and
production of milk powders);
• pasteurisation;
• homogenisation (if required);
• deodorisation (if required);
• further product-specific processing packaging and storage, including cold
storage for perishable products;
• distribution of final products.

7. STEPS INVOLVE IN MILK PRODUCTION:

9. BUTTER PRODUCTION
● Butter is one of the most highly concentrated forms of fluid milk.
● Twenty litres of whole milk are needed to produce one kilogram of
butter.
● This process leaves approximately 18 litres of skim milk and buttermilk,
which at one time were disposed of as animal feed or waste.
● Today the skim portion has greatly increased in value and is fully utilized
in other products.
● The butter-making process, whether by batch or continuous methods.

10. STEPS INVOLVE IN BUTTER PRODUCTION:

11. CHEESE PRODUCTION
• Virtually all cheese is made by coagulating milk protein (casein)in a manner
that traps milk solids and milk fat into a curd matrix. This curd matrix is then
consolidated to express the liquid fraction, cheese whey. Cheese whey
contains those milk solids which are not held in the curd mass, in particular
most of the milk sugar (lactose) and a number of soluble proteins.

12. STEPS INVOLVE IN CHEESE PRODUCTION:

13. MILK POWDER PRODUCTION
• The milk is preheated in tubular heat exchangers before being dried.
• The preheated milk is fed to an evaporator to increase the concentration
of total solids.
• The solids concentration that can be reached depends on the efficiency of
the equipment and the amount of heat that can be applied without
unduly degrading the milk protein.
• The milk concentrate is then pumped to the atomizer of a drying
chamber.
• In the drying chamber the milk is dispersed as a fine fog-like mist into a
rapidly moving hot air stream, which causes the individual mist droplets
to instantly evaporate.
• Milk powder falls to the bottom of the chamber, from where it is
removed.
• Fine milk powder particles are carried out of the chamber along with the

14. STEPS INVOLVE IN MILK POWDER
PRODUCTION

16. WASTE WATER GENERATION
• The dairy industry is one of the most polluting of industries, not only
in terms of the volume of effluent generated, but also in terms of its
characteristics as well.
• A chain of operations involving receiving and storing of raw materials,
processing of raw materials into finished products,packaging and
storing of finished products, and a group of other ancillary operations
(e.g., heat transfer and cleaning) will produce wastewater.

19. DAIRY WASTE MADE UP OF:

21. CHARACTERISTICS OF WASTEWATER GENERATED
IN DAIRIES:

22. ESSENTIAL STEPS IN REDUCING THE
POLLUTION LOAD IN THE DARY INCLUDE:

23. TREATMENT OF DAIRY PROCESSING DAIRY
WASTE

24. STEPS OF DAIRY PROCESSING WATER WASTE
TREATMENT

26. WASTE IN USE..!!

27. THANK YOU..!!