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.