MILK RECEPTION

PRESENTED BY :-
SOUMYA GUPTA
 Milk Reception Or Milk
Delivery
“ Refers To The Accepted
Transfer Of Raw Milk
From The Farm or
collection centre By A
Dairy
COLLECTION

Collection directly or indirectly depends on the

◦ Size of the dairy plant
◦ Type of climate condition
◦ distance to dairy plant
◦ Development feature
◦ Scattered and scanty milk production
Within four hours of milking milk should be cooled or should be sent to
chilling centers
Milk is collected :
◦Directly from the producers
◦Through agents
◦Corporative structure
COLLECTION CONT.

◦ MAINLY IF THE MILK IS BROUGHT AT THE COLLECTION

CENTER, IS CHILLED AT 4°C AND AFTER COOLING MILK IS
TRANSFERRED IN THE CANS OR IN TANKS AS PER THE
REQUIREMENT FOR TRANSPORTATION
TRANSPORTATION

CANS
◦ Milk in cans usually has a temperature at >10°C up to 0-30°C
according to the climate.
◦ The extent of bacterial growth depend primarily on quality of
hygiene during milking, the temp. and the storage period
◦ Spoilage of mainly done by mesophilic bacteria and usually involves a
lactic acid fermentation however a heavy contamination with
polluted water may cause anon sourcing spoilage.
◦ On reception at the dairy plant , milk is cooled to <6°C, which help to
stabilize its bacteriological quality for atmost 2 days
Transportation

Tanks
for a large quantity of milk cans are laborious and slow so tanks
are used to transport milk from farms or from collection centers
to dairy
The size and type of tank best suited for a specific sequence is
influenced by the amount of milk to be transported the road
conditions and comparative cost of transportation. Maximum
possible amount should be transported(lesser the surface area
less heat will be exchanged and lesser will be the growth of
microorganisms occurs )
It mainly contain psychrotrophs and require different treatment
than milk in cans.
RAW MILK RECEPTION DOCK

Rmrd constist of
◦ Unloading
◦ Sampling
◦ Testing/ grading
◦ Weighing
◦ Measuring or recording
unloading

◦ The first stage of the process of reception involves unloading of cans over the
tip tank or weigh tank if milk is received in cans
◦ This process may be done by hand , by a mechanical inverter or by hand
assested method.
◦ Hand assested method hereby as it falls the cam is guided in a regulated
manner into inverted position . This process of may be a serious source of
contamination of tipped milk by soil on the exterior of the can.
◦ A can can hold upto 40 lit and takes 30 s to unload
◦ Where weigh-tanks are installed, after the weight of the consignment has been
recorded, the contents are discharged into a tank immediately below it from
which the milk is pumped through a cooler to a storage tank.
◦ Where milk is measured volumetrically, the cans are tipped directly into the
tip-tank, from which milk is pumped to the cooler.
◦ Most raw milk is nowadays delivered to the dairy plant through milk transport
tankers, either trucks or trailers varying from approximately 7,500 to 25,000 ℓ
in capacity. The receiving operation is divided into three phases: (a) preparing
to unload (b) unloading and (c) weighing.
◦ Preparing to unload normally involves agitating the milk. Inspecting for off-
flavors (generally odours) and connecting the unloading hose
Testing / grading
The significance of reception dock test is as follows :
◦ Sedimentation tests point to the quality of milk production at the farm
◦ Antibiotics test indicates if milk from sick animals were commingled with
milk from healthy cows .if such commingled occurs the entire tank load is
rejected. Presence of antibiotic in the milk poses a 2 fold danger. First,
antibiotic sensitive individual can suffer from consuming tainted milk.
Secondly, in the manufacturing of cultured milk products, the presence of
antibiotics may pose barrier for acidity deveploment by inhibiting the
starter culture growth.
◦ Somatic cell counts are indicative of general animal heath. If they are
<500000 per mililiter is good for consumption if it exccds. 1000000 per
mililiter indicates the presence of mastitis in one or more in the herd which
isnt good .
◦ Protein and fat contents are used to determine the payments and to gain
full accounting of raw material received (also helps balancing calculation
and losses occuring during packaging and processing )
◦ Freezing point of milk is another important test to determine adulteration
with water whether accidental or intentional. Adulteration of milk is a
procseucutable offence
Testing / Grading

◦ The classification of milk on the basis of quality is usually referred to “grading

of milk”.So grading of milk is done on the basis of platform tests which include
organoleptic as well as preliminary tests.
◦ The technique of grading milk is as follows:
- Appearance Observing each can of milk for any floating extraneous matter,
off color, or partially churned milk. The milk should be normal in color, free
from churned fat globules and reasonably free from any floating extraneous
material.
- Smell (Odour) In making the test, the cover of each can is removed, inverted
and raised to the nose.The headspace in milk can is smelled.The milk should
be free from any off flavors.
- Temperature The temperature at which milk is delivered is often an indication
of its qualityWith practice, the grader can tell with a high degree of accuracy
whether the milk is sufficiently cold by touching the side of the can. A
temperature of 5°C or below is satisfactory.
Testing / Grading

- Sediment shows the visible foreign matter contained in the milk. For this
purpose a reliable sediment tester (such as an off-the-bottom sediment
tester) is used. Any method by which maximum sediment is obtained
should be considered satisfactory.
- A low sediment is desirable. Sediment test is performed to judge the
cleanliness of milk. There is no correlation between the amount of
sediment and the bacteriological quality of milk.
- Measured quantity of milk is filtered or centrifuged and checked for
sediment. A good quality milk gives no visible dirt whereas poor quality
milk shows dark or blackish deposits on the filter pad
- Acidity ‘Natural’ or 'apparent' acidity of milk is desirable which does not
adversely affects its heat stability. However, ‘developed acidity’ (Natural +
Developed = Titratable acidity) adversely affects the quality of milk which
cannot be processed in pasteurizer.
- Lactometer reading The addition of water to milk results in lowering its
density. Hence, this test is applied for detection of adulteration of milk
with water. The reading for cow and buffalo milk should be about 28 to 30
and 30 to 32 respectively, when measured at 15.5°C.
-
sampling

- The importance of securing an accurate and representative sample of milk

for chemical and bacteriological analysis cannot be over-emphasized. While
strict precautions regarding sterility of the stirrer, sampler, container etc.
are required for obtaining a bacteriological sample, dryness and cleanliness
of the above equipment should be sufficient for a chemical sample. The
first pre-requisite of sampling is thorough mixing of milk. This can be done
with a plunger or stirrer (agitator), operated manually or mechanically for
milk contained in cans or tankers, as the case maybe. With the former, a
representative sample may be taken after dumping the milk in the weigh
tank, whereby it gets mixed in so thoroughly that a representative sample
may be taken without further mixing.
- The composite milk sample must not spoil by the time it is analyzed. This is
accomplished by use of a preservative. It is wise to place the preservative in
an empty bottle before milk is added. A wide mouthed glass bottle with a
rubber stopper is suitable for keeping composite samples of milk or cream.
The common preservatives used are as follows:
WEIGHING
◦ This is an essential step in accounting for milk receipts, disposal
and making payments for milk. The milk from cans is dumped into
the weigh tank, either manually or mechanically. The tank is
mounted on scales and the scale dial set at zero when the tank is
empty. Automatic printing of the weight is now becoming a
practice.

The milk in tankers (road or rail) may be measured by volume by

passing it through a flow meter, and its measurement converted
into weight by multiplying volume with density (m = d x v). In case
of road milk tankers weigh¬bridge can be used to determine its
weight (weight of tanker when full – weight when empty).
◦