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FDSC10010 - Milk Processing 1 - Slides

The document discusses milk production and processing. It details how milk is collected from dairy farms and tested before being stored in silos. It then describes various milk processing techniques like pasteurization, fermentation, and drying to preserve the milk and extend its shelf life. Common microorganisms associated with milk are also listed, along with techniques to minimize their growth like refrigeration and reducing moisture content.

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Mohamed
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87 views

FDSC10010 - Milk Processing 1 - Slides

The document discusses milk production and processing. It details how milk is collected from dairy farms and tested before being stored in silos. It then describes various milk processing techniques like pasteurization, fermentation, and drying to preserve the milk and extend its shelf life. Common microorganisms associated with milk are also listed, along with techniques to minimize their growth like refrigeration and reducing moisture content.

Uploaded by

Mohamed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Milk Processing 1

Milk production assembly and analysis

Irl: Milk produced on 18,000 dairy farms

average herd size ~ 80 cows

Average yield ~ 6,000L/yr (1,300gal)

Need to assemble milk to process

Alternate-day collection  on-farm storage


Farm
Sample for
tracing and Bulk Tanker
quality analysis

Arrival at factory
Test load for Cooling /
acidity and thermisation
antibiotics
Bulk storage in silos

Directed to various processes


Microbial Quality and safety of Milk

Milk is nutritious medium – risk of spoilage


/health

1.Minimise contamination:
– good hygiene for equipment, cows, operator -
good building design.

2.Minmise growth:
on-farm storage of milk at refrigeration temp
(<4ºC) in stainless steel tanks.
Micro organisms associated with milk
Spoilage m/os:
Historically mesophillic “lactic acid producing” bacteria –
turned milk sour.
Refrigerated storage –psychrotrophic m/os – can grow at
Temp ≤ 7°C – don’t produce acid but produce enzymes that
can cause spoilage
Thermoduric m/os – survive pasteurisation.

Pathogens:
Mycobacterium tuberculosis, Brucella abortus, Salmonella
sps, Listeria monocytogenes, Staphlococcus aureus, E. coli
(incl. 0157) Coxiella burnetti
– in general low level of contamination
all are killed by pasteurisation
raw milk always a risk – don’t consume it !!
Milk processing
A: Preserve/ make safe ; B: Add Value
Preservation/safety:
Shelf life of raw milk 24h with refrigeration 3-4d.
– need to process for any longer.
1. Simplest process is to apply heat treatment
to kill spoilage and pathogenic micro organisms.
Extend shelf life and make safe.
e.g. pasteurisation -sterilisation
Processing 2
2. Reduce moisture content - m/os need H2O
for growth
e.g Milk 87%H2O milk powder ~4%
Shelf life: 9days >12 mths

3. Fermentation - inocculate food with benign


bacteria – produce acid out-compete spoilage and
pathogenic m/os.
e.g. Milk pH = 6.7; cheese =5.2; Yoghurt =4.4.

Adding value: Concentration/isolation of


components – sell as ingredients
Pasteurisation
Pasteurisation process applied to all liquid milk and
almost all dairy products.

Objective is to make milk safe - conditions


designed to inactivate Mycobacterium tuberculosis

Two main types:

low temp. – long time (LTLT) 63°C x30min

High temp- short time (HTST) 72°C x15s


HTST pasteuriser
Temp. sensor
/recorder

Flow diverter Pasteurised


Raw
Milk
Milk Holding
Heat exchanger tube
Pump

Hot water Packaging


Out In
Salted butter v. stable - up to 2 yr at -30ºC

Effective NaCl conc. ~12.5% also moisture in tiny


droplets.

YIELD: 100L milk  4.5kg butter; >2gal/lb

100L milk  ~10L cream

90L Skimmed milk – major by-product

Simplest strategy is to dry

Why milk powders are major dairy product.

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