A REPORT ON MANUFACTURING COMPANY

(i.e Dairy milk processing )

Process design is the activity of determining the workflow, equipment needs and implementation
requirements for a particular process. Process design typically uses a number of tools including
flowcharting, process simulation software, and scale models. Manufacturing is undergoing major
transformation due to the unforeseen challenges arising from the current trend of miniaturization,
the emergence of new materials and the growing interaction between biologists and engineers to
learn more from nature and living objects. Traditionally, a "top-down" approach has been used
in manufacturing. Recently, engineers and scientists have begun exploring "bottom-up"
approaches for manufacturing today's highly complex products. Further, these emerging
processes are aimed to improve process efficiency and product quality.

Description of Milk Processing

Dairy plants are found all over the world, but because their sizes and the types of manufactured
products vary tremendously, it is hard to give general characteristics. The dairy industry can be
divided into several production sectors. Each division produces wastewater of a characteristic
composition, depending on the kind of product that is produced (milk, cheese, butter, milk
powder, condensate).
Processing of milk is controlled by process automation whereby state-of-the-art microprocessor
technology is adopted to integrate and completely automate all functions of the processing areas
to ensure high product quality, reliability and safety.
At mother dairy, the processing of milk is done by process automation whereby state of the art
microprocessor technology is adopted to integrate and completely automate all functions of the
milk processing areas to ensure high product quality reliability and safety. There are four process
of milk processing:

First Step: Clarification

Clarification, in which milk is spun at very high speed, removing all dust particles that are
visible to the naked eye.

Second Step: Standardization

Standardization which help to maintain uniformity by raising or lowering its fat and SNF(sold
not fat) percentage to a desired levels, so as to deliver milk to consumers as per prescribed PFA
norms.
Third Step: Homogenization
It is Homogenization which improves palatability of milk and finally. Pasteurization, which kills
all pathogenic bacteria present in the milk and thus making it safe for consumption.
Fourth Step: Packing
Finally the packing is done which is considered the most sensitive operation having appropriate
across control principles are applied in those areas to avoid any cross contamination in our
finished product. Online quality control checks (e.g. net weight, integrity, falling temperature,
etc.) are carried out and recorded by our packing in charge.
Hence above are the steps in milk processing system .below is small figure about it which it
tries to make it clear.

Figure 1. Process design of milk industry.