Animal Product Technology I is a fundamental course that aims to provide you with a comprehensive understanding of various aspects related to the processing and preservation of animal-derived products. As we explore this subject, we will delve into the techniques, technologies, and principles involved in transforming raw animal products into valuable commodities that meet the needs of consumers.
This document provides information about rice milling and dal milling processes. It discusses the structure of rice, different types of rice, and the traditional and mechanical methods of rice milling. It describes the various steps in commercial rice milling, including pre-cleaning, husking, separation, whitening, polishing, grading, and packaging. It provides details on husking using rubber rolls, destoning, whitening through abrasive and friction methods, and the removal of bran layers. The document also briefly mentions dal milling and different types of dal.
Value added products are raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life. Some common vegetable value-added products include dehydrated potato, peas, carrot, cauliflower, and tomato-based processed products like salsa, pickles, and chutney. Value addition is important as it helps reduce post-harvest losses, benefits farmers and consumers, increases food availability and export trade, and creates more employment opportunities. Common methods of adding value to vegetables include processing, packaging, dehydrating, freezing, and waxing.
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Scope of fruit and vegetable industry in indiajanhavimaurya
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
This is my internship presentation which I had done at AMR dairy, Amreli. AMR dairy is milk processing industry, where I had learnt about different department such as CIP, ETP, Packing, Utility, etc. I had got an awesome experience from my internship.
This document provides an overview of rice processing technology. It discusses the different parts of a rice grain and the milling process. Rice milling can be done in one, two, or multiple steps to remove the husk and bran. Modern rice mills are highly efficient though capital intensive. Parboiled rice involves soaking, steaming, and drying rice to gelatinize the starch before milling. Byproducts of rice processing like rice bran and husk can be utilized. Strict food safety and employee training programs are needed when processing rice. The global market for parboiled rice is growing due to its nutritional properties. Proper rice milling and processing is important for making rice available and extending its shelf life.
The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
This document provides information about rice milling and dal milling processes. It discusses the structure of rice, different types of rice, and the traditional and mechanical methods of rice milling. It describes the various steps in commercial rice milling, including pre-cleaning, husking, separation, whitening, polishing, grading, and packaging. It provides details on husking using rubber rolls, destoning, whitening through abrasive and friction methods, and the removal of bran layers. The document also briefly mentions dal milling and different types of dal.
Value added products are raw agricultural products that have been modified or enhanced to have a higher market value and/or a longer shelf life. Some common vegetable value-added products include dehydrated potato, peas, carrot, cauliflower, and tomato-based processed products like salsa, pickles, and chutney. Value addition is important as it helps reduce post-harvest losses, benefits farmers and consumers, increases food availability and export trade, and creates more employment opportunities. Common methods of adding value to vegetables include processing, packaging, dehydrating, freezing, and waxing.
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Scope of fruit and vegetable industry in indiajanhavimaurya
India is the second largest producer of fruits and vegetables globally. It has a diverse range of agro-climatic zones allowing for various horticultural crops. Food processing transforms raw agriculture into value-added products through methods like preservation and drying to enhance shelf life and quality. The food processing industry is important as it provides employment, boosts farmer incomes, reduces malnutrition and food waste, earns foreign exchange, and curbs migration and inflation by increasing supplies. It also encourages crop diversification and brings more choices to consumers.
This is my internship presentation which I had done at AMR dairy, Amreli. AMR dairy is milk processing industry, where I had learnt about different department such as CIP, ETP, Packing, Utility, etc. I had got an awesome experience from my internship.
This document provides an overview of rice processing technology. It discusses the different parts of a rice grain and the milling process. Rice milling can be done in one, two, or multiple steps to remove the husk and bran. Modern rice mills are highly efficient though capital intensive. Parboiled rice involves soaking, steaming, and drying rice to gelatinize the starch before milling. Byproducts of rice processing like rice bran and husk can be utilized. Strict food safety and employee training programs are needed when processing rice. The global market for parboiled rice is growing due to its nutritional properties. Proper rice milling and processing is important for making rice available and extending its shelf life.
The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
Status of Fruit and vegetable industry in IndiaAbhishek Thakur
The document discusses horticulture in India. It states that India is the second largest producer of fruits and vegetables globally. Horticulture contributes 30% of India's agricultural GDP from 8.5% of cropped area. The major horticultural crops produced in India are fruits (29.7%), vegetables (60.76%), spices (2.31%), flowers (0.64%), plantation crops (6.36%), and aromatic plants (0.22%). It also provides statistics on production of various fruits and vegetables in India and discusses exports of horticultural crops which helped earn Rs. 14,000 crore in 2013-14.
Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian Subcontinent, North Africa, and Latin America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum.
Basic introduction of equipments used in dairy industryAmrita Rana
This document provides a basic introduction and overview of some common equipment used in dairy technology. It discusses homogenizers, pasteurizers, evaporators, dryers, and freezers. For each type of equipment, it provides 1-2 sentences describing its general function. It then goes into more detail about specific models or methods for some of the equipment types, such as single-stage vs two-stage homogenizers, different methods of pasteurization, types of evaporators like single-effect vs multiple-effect, and batch vs continuous freezers. The document aims to familiarize readers with some of the key processing equipment involved in dairy technology.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Noodles, Vermicelli, Macaroni and Spaghetti Production BusinessAjjay Kumar Gupta
Noodles, Vermicelli, Macaroni and Spaghetti Production Business. Start a Profitable Pasta Product Manufacturing Industry
Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
Many macaroni and noodle products are being used in precooked frozen dinners of macaroni and cheese, macaroni and spaghetti and meat sauce, tuna and noodles and many others. Some what the some preparation techniques are used for freezing are used for canning.
See more
https://goo.gl/YSupoK
https://goo.gl/eFG6dz
https://goo.gl/Zxybbj
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
Postmortem changes begin occurring in animals immediately after death. The rate of these changes is affected by environmental temperature, the size of the animal, external insulation, and the animal's nutritional state and species. Key postmortem changes include autolysis by cellular enzymes, putrefaction by bacterial enzymes, rigor mortis, postmortem blood clotting, tissue staining by hemoglobin, hypostatic congestion, pseudomelanosis, imbibition of bile, postmortem emphysema, and rupture and displacement of organs. Differentiating postmortem from ante-mortem organ displacement relies on the presence or absence of passive hyperemia.
Milk is the main product from a dairy enterprise and from public’s health point of view, milk is a very good media for bacterial and other micro-organisms development which directly or indirectly have negative impact on human health, Hence clean milk production is a much for better marketing and better health.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
Clean Milk Production Practices and its Management in India by Sunil Meenasunil meena
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption.
From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing.
Clean Milk Production Practices
Source Hygiene and Preparations
Check for mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth.
Always groom and cut the hair around the under.
Dispose fore-milk
Tie tails of troublesome animals when milking.
Milker’s Hygiene
Milker should: –
Be healthy and clean
Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair)
Avoid smoking during milking time.
Be quick and efficient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement floor for easy and proper cleaning.
Water should drain easily and away from the shed
Provide a clean feed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away from bad smells and odours
It should be cleaned after every milking
Livestock should not have access to the shed during the day
Utensils
a. Types
Use seamless utensils preferably aluminium or stainless steel
Use cans, sufurias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a safe and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got from the under i.e. avoid incomplete milking
Use a teat dip after milking
Milk Handling
a. Filtering
Use a white filter cloth
Filter immediately after milking
Disinfect, wash and dry the filter cloth after use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.
The document summarizes the structure and composition of corn. It discusses that corn originated in Mexico and Guatemala and is the third most important grain worldwide. It then describes the different parts of the corn kernel, including the pericarp, endosperm, embryo, and aleurone layer. The document also outlines the main types of corn such as flint, flour, dent, sweet, and popcorn corn and notes their distinguishing characteristics.
This document discusses milk packaging and containers. It provides information on:
1. The history of milk packaging, from using cow udders to early metal cans to modern containers like cartons and pouches.
2. Statistics on global and Indian milk production and consumption. India is the largest producer of milk globally.
3. The various roles and benefits of milk packaging, including protection, containment, marketing and convenience.
4. Different packaging materials used for different milk products like glass bottles, cartons and flexible pouches for liquid milk and foil and pouches for milk powder.
This document discusses different types of dairy milk, including cow, buffalo, goat, reindeer, horse, and camel milk. It provides pricing and nutritional information for each type. The document also covers dairy industry waste streams, treatment of dairy wastewater, and layout and processes involved in typical dairy plants, such as receiving, bottling, cheese making, and butter production. Dairy wastewater characteristics and methods for reducing waste volumes are outlined. Common dairy waste sources and impacts if not treated are also summarized.
This document discusses postharvest handling of grains and cereals. It provides details on grading, treatment, packaging and marketing. It describes the different types of rice grains and their qualities. The key steps in postharvest treatment of rice include proper harvesting, drying, threshing, winnowing, storage and pest control techniques. Packaging of rice needs to protect the grain, be hygienic, convenient to handle and attract consumers. The document outlines national grading standards used in the Philippines for milled rice.
Packaging methods of post-harvest fruits and vegetables discusses various packaging options and their purposes. It describes natural materials like baskets that lack rigidity and cause damage issues. Wooden materials like pallets and crates are inexpensive but not reusable. Corrugated fiberboard is the most common material due to its low cost and versatility. Plastic bags and shrink wrap are popular for their low material costs and ability to reduce shrinkage and damage. Proper packaging can help reduce losses by protecting produce and extending its marketable life while increasing its market value.
Genetically modified foods are created through recombinant DNA technology, transferring genetic material between species to produce desired traits like pest or virus resistance. Nutritionally improved GM crops also aim to address nutrient deficiencies. Nutraceuticals are foods with medicinal properties, including terpenes, phytosterols, phenols, and theols found in plants that may prevent diseases. Organic foods are grown without artificial pesticides or fertilizers. Functional foods provide health benefits beyond basic nutrition, such as antioxidants that protect against diseases. Probiotics are live microorganisms that benefit gut health, while prebiotics feed probiotic bacteria. Certain lactic acid bacteria used in food fermentation also promote health.
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
The document discusses post-harvest management of maize in India. It notes that close to 30% of maize crops are lost due to inefficient post-harvest management practices. The losses occur primarily due to improper drying and storage techniques as well as poor handling. Effective post-harvest management requires lowering moisture content through appropriate drying, using good quality storage infrastructure, and providing a comprehensive set of value-added services under one system, including processing, price discovery tools, and preparing for bulk handling techniques and infrastructure. SSLL aims to bridge gaps in post-harvest management through its network of agri-logistics parks that offer drying, storage, testing, financing, processing, trading and other services.
This presentation discusses traditional grain storage structures used in India. It describes common structures like Morai, Bukhari, Kothar that are shaped like inverted cones or cylinders and made of materials like mud or bamboo. These structures have capacities from 1 to 50 tonnes and are used to store grains above ground. Other structures mentioned are Mud Kothi, Kanaj, and metal bins, as well as bag storage. The appropriate storage method depends on factors like grain type, climate, costs and pest resistance. Traditional bulk storage keeps grains intact while bag storage offers flexibility but has higher costs and loss risks.
This document provides an overview of equipment used in the meat and poultry industries. It describes various types of equipment used for cutting, grinding, mixing, stuffing, smoking, packaging and other processing of meat. For poultry, it outlines equipment such as electric water bath stunners, scalding tanks, feather plucking machines, eviscerators, chillers and packaging equipment. The document serves as a reference for the major industrial equipment involved in mechanized meat and poultry processing.
This document provides an overview of the milk reception process at a dairy plant. It discusses how milk is collected from farms through various means and transported in cans or tanks to the dairy plant. Upon arrival, the milk undergoes unloading, sampling for testing and grading, weighing, and cooling before storage. Key steps include mixing and sampling the milk, performing quality tests, and accounting for and paying for the raw milk received. Maintaining hygiene, cooling the milk properly, and quickly processing it helps ensure high quality.
Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian Subcontinent, North Africa, and Latin America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum.
Basic introduction of equipments used in dairy industryAmrita Rana
This document provides a basic introduction and overview of some common equipment used in dairy technology. It discusses homogenizers, pasteurizers, evaporators, dryers, and freezers. For each type of equipment, it provides 1-2 sentences describing its general function. It then goes into more detail about specific models or methods for some of the equipment types, such as single-stage vs two-stage homogenizers, different methods of pasteurization, types of evaporators like single-effect vs multiple-effect, and batch vs continuous freezers. The document aims to familiarize readers with some of the key processing equipment involved in dairy technology.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Noodles, Vermicelli, Macaroni and Spaghetti Production BusinessAjjay Kumar Gupta
Noodles, Vermicelli, Macaroni and Spaghetti Production Business. Start a Profitable Pasta Product Manufacturing Industry
Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
Many macaroni and noodle products are being used in precooked frozen dinners of macaroni and cheese, macaroni and spaghetti and meat sauce, tuna and noodles and many others. Some what the some preparation techniques are used for freezing are used for canning.
See more
https://goo.gl/YSupoK
https://goo.gl/eFG6dz
https://goo.gl/Zxybbj
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
Postmortem changes begin occurring in animals immediately after death. The rate of these changes is affected by environmental temperature, the size of the animal, external insulation, and the animal's nutritional state and species. Key postmortem changes include autolysis by cellular enzymes, putrefaction by bacterial enzymes, rigor mortis, postmortem blood clotting, tissue staining by hemoglobin, hypostatic congestion, pseudomelanosis, imbibition of bile, postmortem emphysema, and rupture and displacement of organs. Differentiating postmortem from ante-mortem organ displacement relies on the presence or absence of passive hyperemia.
Milk is the main product from a dairy enterprise and from public’s health point of view, milk is a very good media for bacterial and other micro-organisms development which directly or indirectly have negative impact on human health, Hence clean milk production is a much for better marketing and better health.
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
Clean Milk Production Practices and its Management in India by Sunil Meenasunil meena
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption.
From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing.
Clean Milk Production Practices
Source Hygiene and Preparations
Check for mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth.
Always groom and cut the hair around the under.
Dispose fore-milk
Tie tails of troublesome animals when milking.
Milker’s Hygiene
Milker should: –
Be healthy and clean
Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair)
Avoid smoking during milking time.
Be quick and efficient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement floor for easy and proper cleaning.
Water should drain easily and away from the shed
Provide a clean feed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away from bad smells and odours
It should be cleaned after every milking
Livestock should not have access to the shed during the day
Utensils
a. Types
Use seamless utensils preferably aluminium or stainless steel
Use cans, sufurias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a safe and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got from the under i.e. avoid incomplete milking
Use a teat dip after milking
Milk Handling
a. Filtering
Use a white filter cloth
Filter immediately after milking
Disinfect, wash and dry the filter cloth after use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.
The document summarizes the structure and composition of corn. It discusses that corn originated in Mexico and Guatemala and is the third most important grain worldwide. It then describes the different parts of the corn kernel, including the pericarp, endosperm, embryo, and aleurone layer. The document also outlines the main types of corn such as flint, flour, dent, sweet, and popcorn corn and notes their distinguishing characteristics.
This document discusses milk packaging and containers. It provides information on:
1. The history of milk packaging, from using cow udders to early metal cans to modern containers like cartons and pouches.
2. Statistics on global and Indian milk production and consumption. India is the largest producer of milk globally.
3. The various roles and benefits of milk packaging, including protection, containment, marketing and convenience.
4. Different packaging materials used for different milk products like glass bottles, cartons and flexible pouches for liquid milk and foil and pouches for milk powder.
This document discusses different types of dairy milk, including cow, buffalo, goat, reindeer, horse, and camel milk. It provides pricing and nutritional information for each type. The document also covers dairy industry waste streams, treatment of dairy wastewater, and layout and processes involved in typical dairy plants, such as receiving, bottling, cheese making, and butter production. Dairy wastewater characteristics and methods for reducing waste volumes are outlined. Common dairy waste sources and impacts if not treated are also summarized.
This document discusses postharvest handling of grains and cereals. It provides details on grading, treatment, packaging and marketing. It describes the different types of rice grains and their qualities. The key steps in postharvest treatment of rice include proper harvesting, drying, threshing, winnowing, storage and pest control techniques. Packaging of rice needs to protect the grain, be hygienic, convenient to handle and attract consumers. The document outlines national grading standards used in the Philippines for milled rice.
Packaging methods of post-harvest fruits and vegetables discusses various packaging options and their purposes. It describes natural materials like baskets that lack rigidity and cause damage issues. Wooden materials like pallets and crates are inexpensive but not reusable. Corrugated fiberboard is the most common material due to its low cost and versatility. Plastic bags and shrink wrap are popular for their low material costs and ability to reduce shrinkage and damage. Proper packaging can help reduce losses by protecting produce and extending its marketable life while increasing its market value.
Genetically modified foods are created through recombinant DNA technology, transferring genetic material between species to produce desired traits like pest or virus resistance. Nutritionally improved GM crops also aim to address nutrient deficiencies. Nutraceuticals are foods with medicinal properties, including terpenes, phytosterols, phenols, and theols found in plants that may prevent diseases. Organic foods are grown without artificial pesticides or fertilizers. Functional foods provide health benefits beyond basic nutrition, such as antioxidants that protect against diseases. Probiotics are live microorganisms that benefit gut health, while prebiotics feed probiotic bacteria. Certain lactic acid bacteria used in food fermentation also promote health.
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
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a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
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Laboratory Manual Quality Control of Milk: Quality Control of MilkMohit Jindal
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PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxJackson Kirui
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"The process of evaluating the quality and safety of milk or dairy products by analyzing a sample of the product on a standardized testing platform is referred to as 'Platform test'.
Spray balls are commonly used in Clean-in-Place (CIP) systems in the food and beverage industry to clean and sanitize tanks, pipelines, and other processing equipment.
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1) Raw milk is collected from co-operatives in Gujarat, with around 12,22,000 liters collected daily. It is tested in a laboratory to determine fat and solid non-fat proportions.
2) The milk then undergoes pasteurization to kill pathogens by heating it to 72-76 degrees Celsius for 15 seconds followed by immediate cooling. It is then standardized into categories based on fat and solid non-fat content.
3) The standardized milk is separated in a separator machine into cream and skimmed milk, packaged and stored in cold storage at 5-10 degrees Celsius before being dispatched daily.
This document discusses various microbial analyses performed on milk to ensure quality. It describes organoleptic tests to detect abnormal odors/tastes in milk through sight, smell and taste. Additional tests discussed include clot on boiling to detect high acidity, acidity testing to measure lactic acid percentage, and an alcohol test to detect increased acid/rennet levels. The document also outlines microbial load tests like methylene blue reduction time and standard plate count, as well as sediment, pH and direct microscopic counting. The results of these analyses help grade raw milk quality.
This document provides information about platform tests conducted on raw milk before it is accepted at dairies. It describes several tests:
1) Organoleptic evaluation examines the smell, taste, and appearance of the milk.
2) Clot on boiling test determines if the milk is stable for heat processing by looking for precipitated particles after boiling.
3) Alcohol test detects abnormal milk like colostrum or mastitis milk by looking for coagulation after adding alcohol.
4) Sediment test checks for visible dirt in the milk by examining a filtered sample.
5) Resazurin test determines the bacteriological quality of the milk by comparing its color after mixing with a dye to
This document provides information about platform tests conducted on raw milk before it is accepted at dairies. It describes several tests:
1) Organoleptic evaluation examines the smell, taste, and appearance of the milk.
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3) Alcohol test detects abnormal milk like colostrum or mastitis milk by looking for coagulation after adding alcohol.
4) Sediment test checks for visible dirt in the milk by examining a filtered sample.
5) Resazurin test determines the bacteriological quality of the milk by comparing its color after mixing with a dye to
Engro Foods is a subsidiary of Engro Chemicals that started operations in 2006 and has since become a leading dairy company in Pakistan. It operates two processing plants and has established an extensive supply chain network. Raw milk is collected directly from dairy farmers and through contractors, transported to plants via insulated tankers, and processed into various milk brands through pasteurization, UHT treatment, and packaging. The packaged milk is then distributed to over 200 distributors nationwide and stored in warehouses maintained by Engro Foods.
This document provides information about Engro Foods Limited (EFL), a subsidiary of Engro Chemicals Pakistan Limited. It discusses EFL's plants in Sahiwal and Sukkur, what products are manufactured at each plant, and the strict criteria for receiving raw milk at EFL plants. The criteria include organoleptic tests, qualitative tests like temperature and acidity, quantitative tests like fat percentage, and various adulteration tests to check for substances like hydrogen peroxide, sugar, or urea. If the milk meets all the criteria after full analysis, it is accepted, otherwise it is rejected.
Microflora of raw milk, sources of milk contamination and their control.ShaistaKhan60
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The document provides details about Amul, a dairy cooperative in India. It discusses Amul's history beginning in 1946 and how it has helped spur India's white revolution making it the largest producer of milk and milk products. It then describes Amul's organizational structure and production processes. The production processes discussed include the collection and testing of raw milk, pasteurization and standardization, separation into cream and skimmed milk, quality checks, packaging, storage, and production of milk powder, butter, and ice cream.
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UNIT 7- MILK PROCESSING-DDP-DR SUSHIL NEUPANE.pdf
1. Unit 7: Processing of raw milk.
7.1 Receiving, weighing and sampling of milk
7.2 Platform and routine tests of milk
7.3 Straining and filtration of milk in brief
7.4 Milk cooling methods and their importance
7.5 Milk Pasteurization, Milk homogenization & emulsification and their importance
7.6 Heating system of milk
7.7 Concept of toning and standardization of milk in brief
7.8 Milk packaging, distribution and storage of milk at dairy processing unit
Milk Processing
Milk processing is activities related to handling or modification of milk into different
products from the farm to processing plant. Milk should be collected as quickly as possible
before any contamination and physical-chemical changes, then, it should be transported to
the milk plant hygienically as soon as possible and it must be processed, pasteurized,
homogenized, packaged & distributed to the consumer’s hand before they get up in the
morning. The main objective of milk processing is maintained the milk and milk product’s
quality by different treatments or methods of milk
Processing. Processing of liquid milk includes the following methods:
1. Receiving
(a) Unloading (b) Grading (c) Sampling (d) Weighing (e) Plat form tests
2. Collection, cooling and transportation
3. Straining, filtration, clarification, and bactofugation
4. Toning and standardization
5. Emulsification
6. Homogenization
7. Pasteurization
8. Sterilization
9. Packaging and distribution
10. Storage of milk and products
1. Receiving milk
When milk is received at the milk plant, it should be at 50C or below. Milk should be clean,
sweet, of pleasant flavor, free from off-flavors and reasonably free from extraneous material.
Contamination with antibiotics pesticides and other chemicals or metals is highly
undesirable. No abnormal milk should be accepted. Milk receiving process included
following:
2. (a)Unloading: The motor, truck carrying the filled milk cans is backed up to the unloading
platform. The milk cans are then unloaded manually. If a milk tanker is being used, it is first
properly positioned and unloads the milk.
(b) Grading: It refers to classification of milk on the basis of quality, for price fixing
purposes. It is well known that the quality of the finished products depend on that of the raw
material used. The principle of grading is based on organoleptic test, such as those for smell
test, appearance, touch, acidity, sediment etc. These are included under plat form tests. The
plat form tests includes all those tests which are performed to check the quality of the
incoming milk on the receiving plat form, so as to make a quick decision regarding its
acceptance/ rejection. The various plat form test are as follows:
Smell of the milk
Appearance of the milk
Temperature of the milk
Sediment test
Acidity test and pH
MBR test
COB test
Lactometer reading
Fat% estimation
(c) Sampling: - A sample is a part of any thing represented as evidence of the quality of the
whole amount. The method of sampling depends upon the material involved and the purpose
of the sample. The sample of milk to be used as part of the composite is taken either with a
sampling tube or with a small dipper.
(d). Weighing: - In dairy farm, milk volume is directly measured by using measuring rod or
measuring stick that is very common at collection center also. The milk-in-cans dumped into
the weigh tank, either manually or mechanically.
Quality control tests: The sample should be tested in the quality control laboratory for final
acceptance/rejection. Plate form tests are performed regularly for giving quick decision of
acceptance or rejection of milk. It includes acidity, fat, SNF, COB, sediment tests.
The common quality control tests are as follows:
Acidity test: Applied as a platform test to determine final acceptance/rejection of
milk.
Ethanol (alcohol) test: Applied as a platform test to determine the heat-stability and
pH of milk.
COB (clot on boiling) test: Applied as a platform test to determine the heat-stability
of milk.
MBR (Methylene Blue Reduction) test: Applied as a platform test to determine the
extent of bacterial contamination and growth in milk.
DMC (Direct microscopic count): Applied as a laboratory test to identify the types
of microorganisms present in milk.
SPC (Standard plate count): Applied as a laboratory test to determine the extent of
bacterial contamination and growth in milk.
Lactometer reading: Applied as a platform test to detect adulteration of milk with
water.
3. Freezing point of milk: - Applied as a laboratory test to detect adulteration of milk
with water.
Fat and /or SNF test: Applied as a laboratory test to make payment for milk received.
2. Collection, Cooling and Transportation of milk
Collection of milk
In almost all developed and developing countries milk production is confined to rural areas
whereas demand is in urban oriented nature. Hence the milk has to be collected from
production points of milk shed areas to processing & distribution of milk in cities areas. The
common systems for collection of milk in given as Milk is collected by 3 methods i.e.
Cooperatives, contractor and individual basis.
Cooling of milk:
Milk produced even under very best conditions contains some microorganisms, their
numbers increases during subsequent handling. Milk microorganisms grow best between 20
-40°C. Milk must be cooled to 5°c or below and also held at that temperature till processed
as soon as possible in order to check the growth of the organisms present and maintain the
keeping quality of milk.
Methods of cooling: -
1. Can-immersion method: In this method tank is made with concrete floor or stainless
steel material, which is filled with chilled water at low temperature or tap water and ice block
mixture. Milk with can is emerged into tank for chilling purpose. After short duration milk
is taken out for transportation to collection center or further processing.
2. Tubular cooler: In this method, milk is passing through coil-pipe lines for chilling
purpose and collected in a container placed at lower level of tank. It is just like an autoclave
having a chamber with coiled or pipelines. The coils or pipelines are distributed inside the
tank having chilled water at lower temperature. The milk passes through the pipelines & get
chilled which is collected in lower surface container.
3. Surface cooler methods: In this method milk is distributed over the outer surface of the
cooling tubes from the top by means of a distributor pipe or trough and flows down in a
continuous thin stream. Plates are tubular or spherical in shaped placed vertically. The
cooling medium, mostly chilled water is circulated in the opposite direction through the
space between the plates. The chilled or cooled milk is received below in a receiving trough
from where it is discharged by a pump.
4. Bulk tank cooler method: Properly designed bulk milk tank coolers, which is run by a
mechanical refrigeration system. Tank is made up of stainless steel with proper sized and
shape depending upon the quality of milk, which cool the milk rapidly to a low temperature
(5°C or below) and automatically maintain this temperature during the storage period of milk
and milk products
Transportation of milk: - In Nepal, milk has to be regularly collected and transported twice
a day (morning & evening). A mode of transportation depends upon the carrying load, the
distance of collection and local conditions. Means of transportation in our country are head
load, bicycle, rickshaw, bullock-cart, pack animal, three wheeler & milk van. In dairy
developed countries the milk is transported by buses, road tanker, railway tank, aircrafts etc.
4. 3. Straining, Filtration, Clarification and Bactofugation
Foreign materials such as dust, dirt, feeds, bedding, manure, dandruff, hairs, flies and many
other substances may be find in milk because of careless handling of milk at the dairy farm.
This occurs mainly at the time of milking. Straining, filtration, clarification and
bactofugation are essential to save the milk from these materials.
Straining
It is the procedure of removing some of the larger particles of foreign materials. The strainer
may be constructed like a funnel with straining cloth or pad. The larger particles such as
straw, hairs, insects, gross dirt etc. are removed. Microorganisms are so smaller that it easily
passes through strainer without any resistant.
Filtration
Filters possess pores much smaller than the ordinary strainer, cloth or metal. Milk-filtration
devices,which are provided with closely woven cotton cloths, have been used. These filters
are very fine and provide a much more efficient filtering capacity. They are found to be
effective in removing visible sediment from milk but do not filter out the leucocytes,
epithelial cells, cell fragments or microorganisms unless these are trapped on the large
particles which make up the visible sediment.
There are two types of filtration.
1. Cold milk filtration: In this method filtration is done at lower temperature. But at low
temperature milk is more viscous so rate of filtration is slow.
2. Hot milk filtration: In this method filtration is done at higher temperature of milk. At
high temperature milk is less viscous so filtration rate is fast.
Clarification
Clarification consists of using centrifugal means of removing sediment, solids, cells etc.
from fluid milk. In general appearance and construction, clarifiers are quite similar to
centrifugal cream separators. Clarifier is the most effective, practical device which is
available for improving the quality of milk by removing foreign material most of the dirt,
filth, and cell debris present in milk is of higher specific gravity than the milk. The efficiency
in removing insoluble dirt is very high.
Bactofugation
The centrifuge that also removes bacteria with centrifugal force is called bactofugation.
Machine is called bactofuge and having speed more than (4-5 times) than the normal clarifier
i.e. 20,000 rpm. At this speed the bacterial colonies are also get separated along with
sediments. So, if milk is subjected through bactofuge, about 99% of bacterial count is
reduced. It is a process of removing 99 percent of the bacteria in milk by centrifugal force.
It is mostly used for lab and research purpose for quality assurance.
4. Toning and standardization of milk
Toning: Toned milk refers to the milk obtained by the addition of water and skim milk to
the whole milk. In practice whole buffalo milk is mixed with reconstituted spray dried skim
milk for its production. Toned milk should contain a min of3% fat and 8.5% SNF.
Standardization of milk refers to the adjustment (raising or lowering) of milk constitutes to
5. desired value, so as to conform to the legal or other requirements prescribed. The
standardization can be done by partial skimming of fat in the milk with a cream separator,
or by admixture with fresh or reconstituted skim milk in proper ratio. The standardized milk
for liquid consumption should contain a minimum of 3.5 percent fat and 8.5 percent solid-
not-fat throughout the country.
5. Emulsification
Emulsification acts on the fat globule, after emulsification of milk, Fat globules are equally
distributed in container but do not reduce its size. In general there are two types of machines
used for the emulsification of milk and cream called emulsifier, has the outer appearance of
a cream separator.
6. Homogenization
The process of making an emulsion of milk fat and milk liquid by mechanical treatment is
termed “homogenization”. It makes the mixture of homogenous milk by reducing size of fat
globules. The homogenizations consist in the subdivision of the fat globules into smaller
globules. This process increases the viscosity so that milk with a somewhat lower fat content
appears as viscous and slightly richer milk. The machines used for this purpose are known
as homogenizer.
7. Pasteurization
Pasteurization refers to the heating every particles of milk or milk products to at least 145°
F (63°C) for 30 minutes, or to at least 161°F (72°C) for 15 seconds or any other temperature-
time combination which is equally efficient. Pasteurization is the heating of raw milk to
destroy the pathogenic or disease producing organism which may be present in milk.
The purposes of pasteurization are as follows:
1. To render milk safe for human consumption by destruction of cent percent pathogenic
micro-organisms.
2. To improve the keeping quality of milk by destruction of almost all spoilage type of
microorganisms (85-99%).
3. To improve keeping quality of milk and milk products.
Advantages
1. This process destroys common disease producing bacteria such as of tuberculosis, typhoid,
brucellosis etc.
2. Keeping quality of milk should be improved.
3. Inactivates the undesirable enzymes that produce off flavor like phosphatase enzyme.
Disadvantages
1. It reduces the cream line or cream volume.
2. Pasteurized milk does not clot with rennet enzymes.
3. It fails to destroy bacterial toxins in milk.
4. It may be used to make low-quality milk.
6. 5. Careless pasteurization gives false sense of security.
Methods of pasteurization: - The time temperature relationship has led to the use two
different methods of pasteurization.
1. L.T.L.T. method (long time low temperature): - In this methods of pasteurization, milk
is heated to 63°C for 30 minutes.
2. H.T.S.T (High temperature short- time) methods: - In this methods milk is heated to 71°C
for 15 seconds and immediately cooled to 5°C or below. The entire process is continuous
and automatic and is electrically controlled.
8. Sterilization
This denotes a process of heating of milk to such an extent that all the microorganisms
including their spores are completely destroyed. Sterilized milk may be defined as milk
which has been heated to a temperature of 100°C or above for such lengths of time that it
remains fit for human consumption for at least 7 days at room temperatures. Usually the milk
is sterilized at 108-111°C (225-2300F) for 25-30 minutes.
9. Packaging and distribution of milk
Packaging
Packaging means placing products into a protective wrapper, box or container for transport
or storage. Packaging is the technique of using the most appropriate containers and
components to protects, carry, identify of any products. It constitutes a vital link between the
manufacturer and eventual consumer for the safe delivery of the product through the various
stages of manufacture, storage, transport, distribution and marketing,
Packaging materials: These includes paper and paper-based products (coated or lined),
glass, tin-plate, aluminum foil, timber (wood), plastics and laminates.
Types of packaging:
Bulk packaging: It is done in Can or any contamination free tank. It is done for distribution
of milk in hostel, hotel, and hospital and dispensary unit.
Small packaging: Packaging is done in small bottle and poly pack pouches. It is done for
distribution of milk for home consumption. It is of two types i.e. Multi and single service
container.
Multiservice container: Different types and different sized of bottles are used for multi
service packaging. In this case same bottles are using several times for packaging i.e.250,
500, 1000 ml bottle.
Distribution
Distribution of milk is the last or final stage of the market milk industry. Others are
preparatory to placing the product into the hands of the consumer. The quality of the product
alone will not assure its wide distribution, which should be planned intelligently.
Methods of distribution:
Door to door delivery: It is applicable for small scale production unit because sales man
has to visit door to door of consumers. It is time and labour consuming method. Milk
7. producers’ or distributors’ carry small quantity of milk for distribution in small localities
with regular delivery of milk and periodically payment of distributed quantity of milk.
Booth system: It is more suitable for populated areas like market and cities. Most of the
dairy developed countries are using this system of distribution of milk like Denmark, Canada
etc. In this system booth is fixed to different localities from where milk is distributed
regularly.
Bulk supply unit: It is applicable for large scale production unit. In this system large
quantity of chilled, contamination free and sealed container milk is distributed to the hostel,
hotel, hospital and army unit.
Bulk dispensing unit:
In this system a separate big refrigerated room is prepared where chilling facilities are
provided properly. Large quantity of milk (1000-10000 liter) is kept under refrigeration
system from where it is distributed to the consumers through pipelines or consumers have to
purchase the required quantity of milk from the supply unit.
10. Storage of milk and milk products
Storage
In storage process, storage tanks are used in milk plants for the storage of raw, pasteurized,
or processed products, often in very large volumes. Because of the longer periods of holding,
storage tanks are among the most important items of equipment.
Purpose of storage
1. To maintain milk at a low temperature so as to prevent any reduction in quality
2. To facilitate enough raw milk supply
3. To allow for continuous operation during processing and bottling.
4. To facilitates standardization of the milk.