Status of Processing and Value addition

Milk is processed for the subsequent two reasons:

1) To extend the standard of the milk
2) Kill all the pathogenic micro-organisms present in raw milk
Milk process additionally depends on intended use in the next stage of food chain and
expected self-life.
In India, Milk generally undergoes
 High Temperature Short Time (HTST) Pasteurisation
 Ultra-High Temperature (UHT) Sterilization
High Temperature Short Time (HTST) Pasteurisation: Milk is heated at 72 ° C for 5 seconds
and cooled immediately below < 4 ° C to destroy bacteria and extend shelf life. The
pasteurised milk is then verified for key quality parameters to assure correct food quality
and safety before sanitary packaging/filling.
Ultra-High Temperature (UHT) Sterilization: Milk is heated between 135 ° C to 145 ° C for
1-2 sec and cooled afterwards to Room Temperature. The sterile milk is crammed in
appropriate packaging material beneath sterile condition and sent once quality and safety
check is done.
To ensure safe and good quality milk, these are the 5 approaches used by world class
organisations:
1) Keep Clean: It includes prevention of contamination and ensuring effective cleaning
and sanitation practices in place. Subsequent care is taken while choosing
equipment and design to prevent contamination while processing.

2) Separate Raw and Cooked products: Dedicated storage & transfer line to keep raw,
pasteurised milk & milk products separate. Dual sensing systems and positive
pressure mechanism is maintained in pasteuriser and valves to prevent mixing of
raw milk with pasteurised milk.

3) Cook Thoroughly: Milk processing firms ensure that each particle of milk is
effectively pasteurised by keeping heating coil of adequate length and design. Flow
control device is kept at milk inlet point to monitor the milk flow rate during
pasteurisation.

4) Keep Food at Safe Temperature: The temperature of milk is maintained below 4° C

throughout the operation. During transportation adequate cold chain is maintained.

5) Use Safe Water and Raw Material: Raw milk is tested to any or all adulteration like
Sugar, Salt, Urea, maltodextrin, detergent, starch, vegetable oil etc. Portable water is

1
 used for standardisation process and for final rinse cleaning including clean in place
(CIP) of tanks, equipment’s and transfer lines.
Milk is processed in the following stages:

 QC testing  Separation
Whole Milk
 Cooling  Pasteurization
 Storage  Standardisation

 Drying  Coagulation
 Storage  Washing Skim Milk Cream
 Distribution  Separation

 Evaporation  Pasteurisation
Casein Powder  Blending  Cooling
Raw
 Homogenisation  Tempering
Whey

 Drying  Churning
 Ultrafiltration  Storage  Storage
 Evaporation  Distribution  Distribution
 Ultrafiltration

Skim Milk Cream

 Drying
Powder Butter milk
 Storage
 Distribution

Whey Powder

Types of Milk:

 Toned milk  When full-fat buffalo/cow milk/ mixture of both is diluted with
skimmed milk and water to reduce fat present in the milk, toned milk is obtained.
 Standardised milk (Pasteurised, flavoured and sterilized)  Milk has been
standardised to fat and solids-not-fat percentage
 Full-cream milk  Milk from which cream isn’t removed and has 3.5% of fat content
present in it.

2
 Mixed milk (Raw, pasteurised, boiled, flavoured and sterilised)  Milk prepared by
combining milk of cow, buffalo, goat etc.
 Recombined Milk (Pasteurised, flavoured and sterilized)  Prepared from milk fat,
non-fat-milk solids and water.
 Skimmed Milk (Raw, boiled, pasteurised, flavoured and sterilized) milk fat has
been removed