PROCESSING EQUIPMENT FOR DAIRY INDUSTRY

Insulated road tankers deliver raw milk to dairy processors. The team responsible for performing quality checks runs tests—such as smell, temperature, and lab tests—to make sure the product meets quality and safety standards.

Raw milk is stored in large silo tanks until ready to be used. Operators monitor the temperature inside the silo tanks as well as how long the raw milk is stored in them. Knowing how much raw milk is held in tanks for how long helps operators maximize production rates while minimizing product waste.

Batching is the process of blending dry and liquid ingredients to achieve demand for the recipe and batch size. Manufacturing products such as ice cream, chocolate milk, and yogurt involves this process.

Pasteurization involves destroying pathogens with heat to make food safe for consumption. High temperature short time (HTST) is the most common type of dairy pasteurization in the US.

Separation in the dairy industry involves separating the skim from the cream to make different products. Clarification involves removing materials such as sediment and bacteria from these elements.

Changing milk’s fat content to a predetermined value is called standardization. This process helps provide consumers with a uniform product. There are two types of standardization: Continuous standardization combines the cream and skim portions of the milk by monitoring the ingredients and changing the flows to meet certain requirements. Batch standardization blends the cream and skim portions in batch tanks. Operators perform lab testing to ensure the process is completed successfully.

Homogenization involves separating fat globules with high-pressure, hot milk to prevent a cream layer from forming.

Bacteria reproduce and ferment to create the desired product. Once the desired flavor and aroma have been achieved, the milk must cool quickly to prevent additional fermentation.

Pasteurization removes harmful bacteria from raw milk to make it safe for consumption. However, even pasteurized milk can make people sick if it’s not refrigerated properly, as warm milk contains more bacteria. Pasteurized milk should be stored at 36°F to 38°F.

The milk is transferred into cartons, glasses, pouches, or bottles, which are placed into boxes or palettes for transportation from the manufacturing facility.