Composition of milk

• An approximate composition of milk can be given as:

• 87.3% water (range of 85.5% - 88.7%)
• 3.9 % milk fat (range of 2.4% - 5.5%)
• 8.8% solids-not-fat (SNF)(range of 7.9 - 10.0%):
➢protein 3.25% (casein)
➢lactose 4.6%
➢minerals 0.65% - Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe,
Cu, sulfate, bicarbonate, many others
➢acids 0.18% - citrate, formate, acetate, lactate,
oxalate
➢enzymes - peroxidase, catalase, phosphatase, lipase
➢gases - oxygen, nitrogen
➢vitamins - A, C, D, thiamine, riboflavin, others
• The following terms are used to describe milk
fractions:
• Plasma = milk - fat (skim milk)
• Serum = plasma - casein micelles (whey)
• solids-not-fat (SNF) = proteins, lactose,
minerals, acids, enzymes, vitamins
• Total Milk Solids = fat + SNF
 WHAT HAPPENS IN A TYPICAL DAIRY PLANT?
collect milk from the producers process it into dairy products market it.
 Dairy Processing

➢ Clarification and Cream Separation

➢ Pasteurization
➢ UHT Treatment
➢ Homogenization of Milk and Milk Products
➢ Membrane Processing
➢ Evaporation and Dehydration
➢ Production and Utilization of Steam and
Refrigeration
PROCESS
 CLARIFICATION
Clarification removes finer and sometimes invisible impurities like
somatic cells, dust particles that cant be removed by filtration.

➢ As an alternative to filtration, clarification can also be

employed to remove insoluble impurities especially the finer
ones.
➢ It involves the use of a centrifugal machine called ‘clarifier’.

➢ Thus, clarification is a process of subjecting milk to a

centrifugal force in order to eliminate the finer but heavier
particles from milk, somatic cells, dust particles , etc.

➢ . Although part of bacteria are also removed

CLARIFIER
 Standardization
Adjusting fat content of milk as required

➢ The streams of skim and cream after separation must be

recombined to a specified fat content.
➢ This can be done by adjusting the throttling valve of the cream
outlet; if the valve is completely closed, all milk will be
discharged through the skim milk outlet.
➢ As the valve is progressively opened, larger amounts of cream
with diminishing fat contents are discharged from the cream
outlet.
➢ With direct standardization the cream and skim are
automatically remixed at the separator to provide the desired fat
content .
CREAM SEPERATION
➢ milk is seperated
into cream and skimmed
milk
 Pasteurization
Pasteurisation was invented by a French Scientist called Louis Pasteur during
the nineteenth century. Pasteur discovered that heating milk to a high
temperature and then quickly cooling it before bottling or packaging it could
keep it fresh for longer.

➢ Pasteurisation 1)makes sure milk is safe to drink (by killing

any bacteria) and also 2) helps to prolong its shelf life.
➢ The process of pasteurisation involves heating milk to 71.7°C
for at least 15 seconds (and no more than 25 seconds).
➢ Because of the nature of the heat treatment it sometimes
referred to as the ‘High Temperature Short Time’ (HTST)
process
➢ Once the milk has been heated, it is then cooled very quickly
to less than 3°C.
 Milk from Silo
Balance
Tank For
Pasteurisation

HTST PASTEURISER

Duplex
Filter
 HTST Pasteuriser:
Raw Milk Regenerators(3,2,1)[Temp. 60C] Heater

Chiller [72C] FDV

(4C) (Held For 15 Seconds)

Pasteurised
Milk
 Homogenization of Milk
Homogenization is a mechanical process that breaks the fat
globules into smaller droplets so that they stay suspended in
the milk rather than separating out and floating to the top of
the jug containing milk

➢ Homogenization is a mechanical treatment of the fat globules in milk

brought about by passing milk under high pressure through a tiny orifice,
which results in a decrease in the average diameter and an increase in
number and surface area, of the fat globules.
➢ The net result, from a practical view, is a much reduced tendency for
creaming of fat globules.

➢ The homogenizer consists of a 3 cylinder positive piston pump (operates

similar to car engine) and homogenizing valve.

➢ The pump is turned by electric motor through connecting rods and

crankshaft.
 Homogenised milk

Non homogenised milk

 Balance Duplex Pre-Heater (4)
Skim Milk Tank Filter

Normal Pre-Heater (3)

Temperature Pre-Heater (1) Pre-Heater (2)
Pasteuriser
(NTP) (Temp. : 60C)

Temp. : 85C
Concentrated
CALENDRIA
Milk
(Falling Film
Principle) EVAPORATION CHAMBER
Stored in Conc.
SPRAY 65C Duplex Tank for 2-3 Hrs
DRYER Filter (Temp: 50C )

Spiral
Holder Skim Milk
DRYING
Powder (SMP) CHAMBER
DUPLEX FILTER FOR POWDER PLANT
 SOURCES OF WASTEWATER
1. Processing waters, which include water used in the cooling
and heating process. These effluents are normally free of
pollutants and can with minimum treatment be reused or
just discharged into the storm water system generally used
for rain runoff water.
2. Cleaning wastewaters emanate mainly from the cleaning of
equipment that has been in contact with milk or milk
products, spillage of milk and milk products, whey, pressings
and brines, CIP cleaning options, and waters resulting from
equipment malfunctions and even operational errors. This
wastewater stream may contain anything from milk, cheese,
whey, cream, separator and clarifier dairy waters , to dilute
yogurt, starter culture, and dilute fruit and stabilizing
compounds .
3. Sanitary wastewater which is normally piped directly to a
sewage works
 EFFLUENT GENERATION FROM VARIOUS
UNITS OF MILK OPERATION
DS WW RECEIVING EF
DS WW STORAGE TANK EF
DSWW CLARIFICATION/STANDARDIZATION EF
DS WW,CW,ST PASTEURIZATION EF
DS WW HOMOGENISATION EF
ST, DS WW DEODORISATION EF

DS WW STORAGE TANK EF
DS WW PACKING EF

DS WW STORAGE EF

TRANSPORTATION EF

DS-Detergents and Sanitizing Agents, WW-Wash Water, ST-Steam, CW-Cooling Water.

 Composition of waste water of a typical dairy

Parameters UNITS VALUE

pH - 7.2
Suspended solids mg/l 760
BOD5 mg/l 1240
COD mg/l 84
Total nitrogen mg/l 84
Total phosphorus mg/l 11.7
Oil and grease mg/l 290
Total coliform bacteria Mpn/100ml 400
Total dissolved solids mg/l 1060
Potassium mg/l 11-160
Chloride mg/l 105
Calcium mg/l 57-112
 BOD : COD RATIO

BOD:COD Ratio of Milk Constituents

1.4
1.2
BOD:COD

1
0.8
0.6
0.4
0.2
0
Whole

Skim

Butter

Whey

Lactose

Casein

Protein

Fat
Milk

Whey
Milk
Milk

Constituents
Essential steps in reducing the pollution load(
volume & strength) in the dairy include:

1. Allowing the cans and tankers to be emptied completely by keeping

them in inverted position till almost all the milk is drained out.
2. Minimizing spillage and leakage in the bottling section.
3. Attending to leaks in pipes, valves and equipments promptly.
4. Observing good housekeeping practices.
5. Using minimum amount of water for cleaning operations.
6. Segregating uncontaminated cooling waters and recycling the same.
7. Utilising buttermilk and whey for production of dairy byproducts of
good market value
 TREATMENT OF DAIRY EFFLUENT
❑ The highly variable nature of dairy
wastewaters in terms of volumes and flow rates
and in terms of pH and suspended solid (SS)
content makes the choice of an effective
wastewater treatment regime difficult. Because
dairy wastewaters are highly biodegradable,
they can be effectively treated with biological
wastewater treatment systems, but can pose a
potential environmental hazard if not treated
properly.
 PRIMARY TREATMENT OF SEWAGE
1. STRAINING- to remove any suspended solid particles
2. GREASE TRAPS- to remove oil and fats
3. EQUALISATION TANK
4. PRIMARY SEDIMENTATION TANK OR CLARIFIER- gravity sedimetion

STRAINER
Treatment process Flow chart
METHODS OF SECONDARY TREATMENT
AEROBIC TREATMENT METHODS:
• Conventional method Eg:
➢ Activated Sludge method
➢ Trickling filters
• Low Cost treatment Methods : Eg:
➢ Aerated Lagoons
➢ Oxidation ditch
➢ Stabilisation Pond

ANAEROBIC TREATMENT METHOD

➢ Anaerobic digestion
 Aerobic Oxidation of Sewage
➢ In all four biological methods of treatment like Trickling filter,
Activated Sludge process, Aerated Lagoon & oxidation ditches
there is basically oxidation of the sewage by aerobic bacteria

➢ Just there is difference in the time taken for the process & the
efficiency of BOD removal.
 1. AERATED LAGOONING
➢ An aerated lagoon or aerated basin is a holding and/or treatment
pond provided with artificial aeration to promote the biological
oxidation of wastewaters.

➢ Depth of Ponds: 1.5 to 5 meters

➢ 80-90% BOD removal with retention time of 1-10 days

2. Oxidation Ditches
3.Stabilisation ponds
FACULTATIVE
STABILSATION
POND
 BY-PRODUCT RECOVERY
• In a dairy there are no waste products as such
that can be used in some other industry as all
byproducts of any process are used in that dairy
itself to prepare some other products.
Eg. While making cheese the whey(milk-
proteins,fats) is sold as a finished product.

• FLAVOURED MILK-one of the byproducts

➢ Sometimes some dairies use the leftover milk after
pasteurisation ,add some more milk,flavour,sugar to
make flavoured milk
Verghese Kurien- father of white revolution in India which transformed India into the largest milk
producer surpassing USA. He was the founding chairman of Gujrat Co-operative Milk Marketing Federation
(GCMMF) which owns the AMUL brand