Manufacturing, Packaging and Storage of Pasteurized Milk

Receiving
Milk

Chilling

Preheating
(35-40 c)

Filtration

Pasturization

Homogenizat
ion

Standardizati
on

Cooling and
Storage

storing tank

Packaging

Marketing

1. Receiving Milk:
Milk may be delivered to milk plants in tanks. The milk in this
containers has to be graded, emptied, measured by weight or volume,
sampled and bulked to provide continuity of supply of pasteurised
equipments.
The operation of receiving milk can be subdivided into
a. Grading
b. Sampling
c. Weighting
d. Testing
2. Pre-heating:
The term refers to heating before the operation which follows
immediately. The milk is pre-heated for efficient clarification. As the
temperature of the milk increases, the viscosity decreases and more
efficient filtration. The usual temperature of pre-heating is 35-40 c, and
the equipment used may be plate or tubular heater.

3. Filtration:
The improve the authentic quality of milk by removing visible foreign
matter which is unsightly and may therefore cause consumer complaints.

4. Cooling and storage: As soon as milk is chilled to 5 c and stored cool till use, to
prevent deterioration in its bacteriological quality during internal period.
Modern milk plants hold both raw and pasteurised milks for a
much longer period. Normally, the milk storage capacities are equal to
one days intake. This allows a more nearly uniform work day for
processing operations with less dependent.
5. Standardization:
Refers to the adjustment i.e. raising or lowering of the fat or SNF
% of milk to a desired value, so as to confirm to the legal or other
requirement prescribed.
6. Homogenization: It is a process in which the milks are passed through the
homogenizer machine in where the milk clump was subdivided in
uniform in the milk.
7. Pasteurization: As applied to market today refers to the process of heating every
particle of milk to at least 72 c. for 15 seconds in approved.
8. Storage Tank:
In any milk plant it is necessary to provide refrigerated rooms
where milk can be stored until delivery. The temperature of milk
storage room should be 5 c or below so as to check bacterial
growth.
9. Packaging: The pasteurised and cooled milk is promptly package so as to
serve the dual purpose of
a. Protect the milk against contamination loss, damage
of degradation.
b. Helping in scale in distribution of the milk.