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Milk processing
In rural areas, milk may be processed fresh or sour. The
choice depends on available equipment, product demand
and on the quantities of milk available for processing. In
Africa, smallholder milk-processing systems use mostly
sour milk. Allowing milk to ferment prior to processing
has a number of advantages and processing sour milk will
continue to be important in this sector.
Where greater volumes of milk can be assembled,
processing fresh milk gives more product options, allows
greater throughput of milk and, in some instances,
greater recovery of milk solids in product.
Because of differences between processing systems, each
will be dealt with separately. The section on fresh-milk
technology deals with techniques used for processing
fresh milk in batches of up to 500 litres. Sour-milk
technology is used for processing batches of up to 15
litres of accumulated sour milk. This will be described in
the section on sour-milk technology.
Fresh Milk Technology
This section describes the manufacture of skim milk,
cream, butter, butter oil, boiled-curd and pickled cheese
varieties and fermented milks from fresh milk. The
processing scale envisaged is 100 to 200 litres of milk per
day. However, the processes described are suitable for
batches of up to 500 litres per day. Most of the equipment
described can be fabricated locally. Equipment not
available locally, such as a milk separator, has a cost
advantage and quickly gives a good financial return in
terms of increased efficiency. Hand-operated milk
separators are durable and have a long life when properly

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maintained. Importation of such equipment is, therefore,

advantageous.
The procedures given here are very precise. In many rural
dairy processing plants, however, monitoring equipment
may not be available and, although yields may be
maximised by adhering to the prescribed procedures, all
these products can be successfully made by
approximating temperature, time, pH etc to the best of
one's ability. It is particularly important in cheese-making
to proceed when the curd is in a suitable condition.
Therefore, times given are only approximate and the
processor will, with experience, adopt methods suitable
to his/her own environment.
The fat fraction separates from the skim milk when milk is
allowed to stand for 30 to 40 minutes. This is known a
`creaming'. The creaming process can be used to remove
fat from milk in a more concentrated form. A number of
methods are employed to separate cream from milk. An
understanding of the creaming process is necessary to
maximise the efficiency of the separation process.
Centrifugal separation
Gravity separation is slow and inefficient. Centrifugal
separation is quicker and more efficient, leaving less than
0.1% fat in the separated milk, compared with 0.50.6%
after gravity separation.
The centrifugal separator was invented in 1897. By the
turn of the century it had altered the dairy industry by
making centralised dairy processing possible for the first
time.
It also allowed removal of cream and recovery of the skim
milk in a fresh state.
The separation of cream from milk in the centrifugal
separator is based on the fact that when liquids of
different specific gravities revolve around the same

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centre at the same distance with the same angular

velocity, a greater centrifugal force is exerted on the
heavier liquid than on the lighter one. Milk can be
regarded as two liquids of different specific gravities, the
serum and the fat.

Prelucrarea laptelui
In zonele rurale,laptele poate fi procesat in stare
proaspata sau acru.Alegerea depinde de echipamentul de
procesare existent,de cererea de produse si de cantitatea
de lapte existent pentru procesare.
In Africa,micii proprietari de mini fabricute,proceseaza si
folosesc
laptele
acru.Lasarea
laptelui
la
fermentat,inaintea procesarii,are nenumarate avantaje,iar
procesarea laptelui acru are un rol important in acest
sector al zootehniei.
Acolo unde mari cantitati de lapte pot fi ambalate,
procesarea laptelui proaspat duce la mai multe categorii
de produse,permite un debit mai mare de lapte,si,in unele
situatii,o mai mare refolosire a produselor solide din lapte
Datorita diferentelor din sistemele de procesare,fiecare
va fi tratat separat.
Sectiunea despre tehnologia prelucrarii laptelui proaspat,
include tehnici folosite pentru procesarea laptelui
proaspat in loturi de pana la 500 litri.
Tehnologia laptelui acru este folosita la procesarea
laptelui acru in loturi de pana la 15 litri de lapte acru

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acumulat.Aceasta va fi descrisa in sectiunea lapteleui

acru.
Tehnologia de preparare a laptelui proaspat
Aici
se
descrie
prepararea
laptelui
degresat,smantanei,unt,ulei de unt,cas fiert si a
varietatilor de branza murate si lapte fermentat din lapte
proaspat.Scara de prelucrare avuta in vedere este 100
pana la 200 litri de lapte pe zi.Totusi,prcesele descrise
sunt valabile pentru loturi pana la 500 litri.Majoritatea
echipamentelor
descrise
pot
fi
fabricate
local.Echipamentele care nu sunt disponibile ,ca si
separatorul de lapte,au un avantaj financiar si sunt
rentabile si cresc eficienta.
Separatoarele de lapte operate manual sunt durabile si
cu viata lunga de exploatare daca sunt intretinute
corespunzator.Importul
acestor
echipamente
este
avantajos.procedurile descrise sunt foarte precise.
In multe fabrici din zona rurala se proceseaza laptele
zilnic,dar,un echipament de monitorizare nu poate fi
procurat,desi un ramdament mare poate fi obtinut prin
urmarea procedurilor descrise,toate aceste produse pot fi
cu succes obtinute prin temperatura potrivita,pH,etc la
cea mai buna capacitate.
In prepararea branzei,este important de a incepe cand
casul este intr-o avansare potrivita.Prin urmare,timpul
este singurul aproximat,si producatorul cu experienta
adopta metode potrivite.
Fractiunea
de
grasime
separata
de
laptele
degresat,atunci cand laptele este lasat in repaos 30-40
minute.Acest
procedeu
este
cunoscut
ca
si
smantanire.Prin acest proces se separa grasimea de lapte
in mai mare masura.Un numar de metode sunt angajate
in acest proces pentru a inlatura smantana de lapte.O

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intelegere a acestui proces este acela de a maximiza

procesul de separare
Separarea centrifugala
Separarea gravitationala este lenta si ineficienta.Cea
centrifugala este mult mai rapida si eficienta,lasand mai
putin de 0.1 % grasime in laptele separat,comparat cu
0.5-0.6% ca dupa separarea gravitationala.
Separatorul centrifugal a fost inventat in anul 1897.La
jumatatea secolului a intrat in prepararea zilnica in
industria laptelui.Este posibila si producerea smantanii si
recuperarea laptelui degresat in stare proaspata.
Separarea smantanii de lapte in separatorul centrifugal
este bazata pe faptul ca atunci cand lichide cu greutati
specific diferite se invartesc in jurul aceluiasi ax,la
aceeasi viteza,cu aceeasi viteza unghiulara,o forta
centrifugala mai mare este exercitata asupra lichidului
mai greu decat asupra celui mai usor.
Laptele poate fi considerat ca doua lichide cu greutati
specific diferite,zerul si grasimea.
SURSA:
http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/MilkProcessing.htm