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    FDSC10010 - Milk Processing 1 - Slides

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    Mohamed
    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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    FDSC10010 - Milk Processing 1 - Slides

    Uploaded by

    Mohamed
    25 views12 pages
    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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    FDSC10010 — Milk Processing 1 — Slides

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views12 pages

    FDSC10010 - Milk Processing 1 - Slides

    Uploaded by

    Mohamed
    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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    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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