BY
DAIRY PRODUCTS PLANT • Quimque, John David M.
• Penetrante, Alcris
WHAT IS DAIRY?
Is the harvesting or
processing of animal milk
mostly from cows, goats,
buffaloes, sheep, horses and
camels for human
consumption.
HISTORY
•In ancient Egypt, milk and other dairy products were
reserved for royalty, priests and the very wealthy.
•In 1884, the first milk bottle was invented in New York state.
•In the 1930s, milk cans were replaced with large on-farm
storage tanks, and plastic coated paper milk cartons were
invented, which allowed for wider distribution of fresh milk.
•Louis Pasteur, a French microbiologist, conducted the first
pasteurization tests in 1862. Pasteur is credited with
revolutionizing the safety of milk and, in turn, the ability to
store and distribute milk well beyond the farm. Commercial
pasteurization machines were introduced in 1895.
REAL FRESH DAIRY FARM INCORPORATED
ABOUT REAL FRESH DAIRY FARM INC.
•RFDFI was formally organized in 2008 by
Danilo Katigbak-Dimayuga, Ralph Casiño,
Felipe Bince, Jose Eduardo Arroyo, Rey David,
Atty. Sofronio Larcia and former Senator Ramon
Magsaysay Jr.
•A group of seasoned businessmen and retired
executives who are united by a common goal to
create economic opportunities in the countryside.
Instead of people migrating to the big city in
hopes of finding jobs and a better life for their
families, we wanted to bring the jobs to them.
LOCATION
Their 27-hectare dairy farm
is located in the verdant
fields of Brgy. Masaya in
Bay, Laguna.
DAIRY
PRODUCTS
Milk
Yoghurt
Cheese
DAIRY PROCESSING Pasteurized Milk Products
PRE-PROCESS
Laboratory Examination
• Physical
• Chemical
• Microbiological
PASTEURIZATION – THE HEAT
TREATMENT
• The process of heating every particle of milk or milk product, in properly designed
and operated equipment, to one of the temperatures given in the following chart
and held continuously at or above that temperature for at least the corresponding
specified time:
• The pasteurization temperature for homogenized, HTST (High Temperature Short
Time) pasteurized milk is usually 72 – 75 °C for 15 – 20 seconds.
HOMOGENIZATION
The purpose of homogenization is
to reduce the size of the fat
globules in the milk, in order to
reduce or prevent creaming.
PASTEURIZED MILK PROCESS
SCHEMATIC DIAGRAM
The simplest process is to pasteurize the whole milk. Here, the process line
consists of a pasteurizer, a buffer tank and a filling machine. The process
becomes more complicated if it has to produce several types of market milk
products, i.e. whole milk, skim milk and standardized milk of varying fat
content, as well as cream of varying fat content.
SCHEMATIC DIAGRAM
1.Balance tank 10.Shut-off valve
2.Product feed 11.Check valve
pump
12.Homogenisator
3.Flow controller
13.Booster pump
4.Deaerator
14.Holding tube
5.Separator
15.Flow diversion
6.Constant pressure valve
valve
16.Plate heat
7.Density exchanger
transmitter
17.Process control
8.Flow transmitter
9.Regulating valve
MECHANICAL EQUIPMENT'S
HTST PASTEURIZER
HTST is the abbreviation of High Temperature Short
Time. The actual time/temperature combination
varies according to the quality of the raw milk, the
type of product treated, and the required storage
properties
The HTST process for milk involves heating it to 72 –
75 °C with a hold of 15 – 20 seconds before it is
cooled. The phosphatase enzyme is destroyed by
this time/temperature combination. The
phosphatase test is therefore used to check that
milk has been properly pasteurized. The test result
must be negative; there must be no detectable
phosphatase activity
HOMOGENIZERS
A high-pressure homogenizer is a pump with a
homogenization device. A homogenizer is generally
needed when high-efficiency homogenization is
required.
The product enters the pump block and is
pressurized by the piston pump. The pressure that is
achieved is determined by the back-pressure given
by the distance between the forcer and seat in the
homogenization device.
BALANCE TANK
The balance tank is often included
in a recirculating system where
liquid is returned for recycling,
e.g. as a result of insufficient heat
treatment.
CENTRIFUGAL PUMP
Moves the fluid from low pressure
to high pressure.
DEAERATOR
This equipment separates air
bubbles from the raw milk.
SEPARATOR
The machine can be likened to a drum which is
driven round by a belt and pulley. The cream, which
is lighter than the milk, is driven by centrifugal force
to the surface of the milk and flows off into a
channel from which it is led into a collection vessel.
Under it, the milk is forced out to the periphery of
the drum and is collected in another channel,
whence it is led to a separate collecting vessel.”
HEAT EXCHANGER
Most heat treatment of dairy products is carried out
in plate heat exchangers. The plate heat exchanger
(often abbreviated PHE) consists of a pack of
stainless steel plates clamped in a frame.
SUMMARY
Dairy products:
Milk
Whole milk, skim milk and standardized milk
Yogurt
Cheese
Cream
The processing of milk is quite simple when the plant is producing only one product of
dairy. Complicated process of dairy takes place whenever the plant produces
different products of milk.
The most critical property in the process of milk is the temperature and the time of
processing it.
