The dairy Industry has made rapid strides with the country producing an estimated 142 million
tonnes of milk during 2014‐2015. However, increased consumption fueled by rising incomes and growing purchasing power have led to a spiraling demand for milk and milk products not just in India but across the globe. Emerging trends indicate that the demand for milk in the country would reach around 200 million tonnes by 2020. To meet this, the annual incremental production needs to be increased from about 4 million tonnes per year to 7.5 million tonnes per year.
MANUFACTURING PROCESS OF MILK: -
1) RECEIVING OF MILK FROM ANIMAL HUSBANDRY :
Collection of evening and morning cow milk in storage of bulk cooler at 00 to 5o C controlled condition and day after tomorrow are receiving the milk processing.
2) CLARIFICATION:
The process of removal extra material as solid particles of the higher density than the milk removed from milk is called clarification.
3) MILK SEPARATION :
The cream and skim milk are separated from milk is called separation of milk .this is done by gravity method or centrifugal method.
4) STANDARDIZATION:
In this raising or lowering the fat and or solid not fat percentage of milk is done as per the requirement is called standardization of milk.
5) PASTEURIZATION OF MILK:
Pasteurization derives its name from the eminent French scientist Louis Pasteur. During studies (1864),he found out that heating of certain liquids especially wine at high temperatures improved their keeping quality.
It is the process of heating vary particle of milk at 63o C for 30 minutes or at 72 o C for 15 seconds after pasteurization milk to 5O C OR bellow.
6) HOMOGENIZATION OF MILK: -
It is a process of making stable emulsion of milk fat and milk serum by mechanical of milk fat and milk serum by a mechanical treatment and the machines used for this purpose are know as homogenizers. milk is forced through a vary small orifice under high pressure, which results in the breaking down of larger fat globules into many smaller ones.
It is carried out at 500-2500 psi. The main purpose of homogenization is reduce size of fat globules to from stable emulsion of milk.
7) COOLING: -
The common milk micro-organisms grow best between 200c and 400c .one way of preserving the quality of milk is prompt cooling to a low temperature. Milk cooled at 50C.
8) STORAGE IN OF STORAGE TANK:
After cooling, milk is stored in storage tank.it has capacity 2000 litters. The tank is supplied along with outlet valve, temperature adjustable ball fit and manhole.
9) PACKAGING OF MILK:
The milk is brought to packing machine from storage tank by s.s pipes and fitting .the from capacity of packaging machine is 1200 pouches pack. Milk is packed in polythene bags of ½ litters.
10) FILLING MILK IN CRATES: -
The polythene bags of ½ litters of milk are kept in crates.40 bags are kept in each crate.
11) STORAGE IN COLD STORAGE :
Crates of milk are kept in cold storage room at 4 0C till distribution.
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