Dear readers, in the previous article we dealt with aspects related to the reception of milk in the plants dedicated to the processing of bovine milk, where we were able to show certain laboratory analyses that are performed on milk to determine if it is suitable for processing. This publication will detail some of the technological operations that are performed on milk to increase its conservation capacity so that it can be marketed with the best nutritional, organoleptic and above all hygienic properties.
The following is a description of some of the technological operations carried out in dairy plants.
- Clarification: This process consists of removing solid residues found in the milk, such as grass, soil, insects and other elements that may be found in the production stables or during transportation. To do this, according to specialists in the production area, the milk must be passed through well washed and disinfected stainless steel filters to prevent the milk from being contaminated.
Subsequently it is subjected to a centrifugation process where the solid particles are removed from the milk, the centrifuge is responsible for separating the residues that remain after filtering, through the process the solid particles are separated from the milk as mentioned above, the cream is obtained, the separation of the cream can be partial or total, depending on the product you want to obtain, for example, for skim milk logically all the cream is separated. It is necessary to mention that, even if you do not want to obtain skim milk, it is necessary that milk goes through this process, because according to Seital Separation Technology (2015), it will allow the sanitization process to be optimal.
- Homogenization: those in charge of carrying out this process state that the purpose of homogenization is to break up the fat globules through a mechanical process and convert them into smaller particles in order to disperse them easily in the milk and thus achieve milk stability; on the other hand, specialists point out that the optimum temperature for this process is between 60 and 65 ° C.
- Pasteurization: this process is carried out with the purpose of eliminating the microorganisms that are in the milk and that can cause some illness to the consumer, this process is based on subjecting the milk to high temperatures and there are two known methods which are the following:
Slow pasteurization, which consists of raising the temperature of the milk to 62°C for 30 minutes and then abruptly changing the temperature to 5°C.
Rapid pasteurization, which consists of raising the temperature of the milk to 72°C for 30 minutes and then changing the temperature abruptly to 5°C or less.
Sterilization: this process is used with the intention of continuing to subject the milk to high temperatures, taking into account that pasteurized milk must be kept under the refrigeration method to prevent the rapid proliferation of certain microorganisms that may be present in the production process. As mentioned above, in this case the milk is still subjected to higher temperatures than the one used in the pasteurization method and hermetic containers are used that allow the milk not to be contaminated and can remain for long periods on the shelves of the markets without the need for refrigeration.
This process also includes rapid sterilization, which consists of subjecting the milk to temperatures between 135 and 150 °C for several seconds, after which it must be cooled and packaged quickly, this product is known as long-life milk. There is also slow sterilization, which consists of subjecting the milk to a temperature of 121 °C for 20 minutes.
Dear readers, as you have observed there are different processes to sanitize milk and maintain its shelf life in the market, the dairy industry has adopted these methods in search of a more efficient production and offer consumers a safe product free of contaminants that may affect public health.
| Bibliographic references |
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- LUZ Faculty of Sciences (2003). Introduction to the quality control of raw milk. "Guía práctica". Department of animal production and industry. Chair science and technology of milk.
- Guided visit to a dairy company located in the southern area of Lake Maracaibo.
- Seital Separation Technology (2015). Separation in the dairy industry. North Carolina
Hello @amestyj
Running dairy production processes, is one of the things I am most passionate about in life, I remember when I worked in a dairy industry the processes were not quite up to date, and certainly the dairy industry has adopted these methods in search of more efficient production.
Best regards, be well.
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Hello my dear friend @lupafilotaxia, the process of milk deserves a lot of preparation in this regard, experience is essential to be able to manage the production area I know you have experience in this regard that is very valuable in the dairy company.
See you later brother, have a great start of the week.
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