MILK PROCESSING TECHNOLOGY

PRESENTED BY :

ADYA SATRIA (0611020002)

ALFA KRISTANTO M. (06XXXXXX)

DINA WULANDARI (0611020024)

SANDI JATMIKO (061102005XX)

WENDY DWI P. (06110200XX)

The Dairy
Products
 Milk powder
 Cheese,
 Lactose,
 Milk based
beverages
 and Casein
 EQUIPMENT

 MILK CAN P LA T E H E A T

 DUMP TANK EXC H A N G ER

PA S T E U R IZ E R
 ICE BANK
H O M O G E N IZ E R
 PLATE COOLER
PA C K A G IN G M A C H IN E
 STORAGE TANK
S T O R A G E V A T
 CENTRIFUGAL PUMP
C O LD S T O R A G E
 BALANCE TANK
 BASIC MILK
PROCESSING
 Reception
 Processing
 Packaging
 Storage
 RECEPTION
Milk Can
Tentative storage
for Dairy cattle
milk from the
kine house. A
milk can capacity
is about 10-40
litres
Ø
Dump Tank ( Reception
Tank)from milk can
Milk
being received in
tankers at dairy plant.
It capacity can be 500
litres. A reception tank
must also be equipped
with a pump to convey
the wastewater to the
aeration tank for
treatment
 BASIC MILK
PROCESSING
q Pasteurization
q Clarification
q Homogenization
q Sterilization
 Pasteurization

Heat and cool process

Temperature of no less than 71.7ºC
for a minimum of 15 seconds (max
25 seconds)
 Cooling Plate
A p la te co o le r is a
sim p le h e a t exch a n g e r
th a t ca p tu re s th e h e a t o f
w a rm m ilk a n d tra n sfe rs
it to th e co ld in co m in g
w a te r.
There are two distinct benefits: First, the milk

is pre-cooled - by the time is reaches the

refrigerated storage tank. Second, water that
needs heating for varied uses is pre-warmed.
 Plate Heat Exchanger
 Invented by Dr Richard
Seligman in 1923 and
revolutionised
methods of indirect
heating and cooling of
fluids
 Uses metal plates to
transfer heat between
two fluids
 Increases the speed of
the temperature
change
 Used in the hot-water
sections of millions of
combination boilers
Adding
Vitamins

 Before homogenization,
vitamins is added to all
milk
 Vitamin A and D
 Homogenization

 Involves forcing
the milk at
high pressure
through small
holes


This breaks up the fat globules

Increases the whiteness of milk
 Sterilization
 Temperature of 140°-
150°C
 Injecting steam into
the product for
heating it to a lower
temperature than
the sterilisation
temperature


Continuous processes with direct steam injection

in milk known as UHT-treatment,
 Packaging and Storing

 Milk ready to be packaged&delivered to stores

 Flavored milk as a beverage is available largely
through batch type in bottle sterilization
processes
 Lot of interest has been shown towards
manufacturing bottled milk/milk based
beverages in continuous sterilization plants
with glass/plastic bottles as the package.
 THANK
YOU

WE UNIVERSITY OF BRAWIJAYA
CREATED BY ADYA-ALFA-DIWUL-MIKO-WENDY