Milk Processing Methods and Pasteurization Overview by Dr. Sushma Kumari
PROCESSING OF MILK
(Part-2)
BY-
Dr. SUSHMA KUMARI
HOD,
DEPT. OF LPT,BVC,
Bihar Animal Sciences University, Patna
Milk processing (part-2)
.
•
4
. Filtration-
removal of visible foreign matter.
by cloth or strainer.
•
5. Clarification-
removal of foreign matter by clarifier
•
6. Standardization-
refers to the adjustment
i.e. level of fat & SNF % to a desired value.
•
Can be done by –
•
Addition of milk or cream with higher or lower fat % or by
removal.
Standardized Milk
Standardized Milk
•
7.Pasteurization-
term coined by
Louis Pasteur
of France.
•
Methods of Pasteurization-
•
(i) Batch/ Holding / LTLT-
63 C for 30 min. in
water jacketed vat.
•
(ii )HTST-
72 C for 15 sec by plate heat
exchanger.
•
(iii) (vacreation) or Vaccum pasteurization-
•
Pasteurization of high fat containing
milk (more than 6%) or cream under reduced
pressure by direct steam.
•
Pasteurization of Milk
HTST Pasteurization
UHT Pasteurization
•
(
iv) Stassanization-
•
Pasteurization is carried out in a tubular heat
exchanger consisting of three concentric tubes. milk is heated
to desired temp. ( 74 C for 7 sec) by passing milk between two
water heated pipes through the narrow space of 0.6-0.8 mm.
The immediately cooled.
•
(v) UHT (ultra high temperature)
-135-150 C for no holding time.
•
(vi) Uperization
- 150 C for a fraction of sec. (1/2 or ¾ sec).
•
THANKS
Milk processing involves filtration, clarification, and standardization to adjust fat and SNF levels. Pasteurization methods such as Batch, HTST, Vacuum, Stassanization, UHT, and Uperization ensure milk safety. Dr. Sushma Kumari from Bihar Animal Sciences University provides detailed insights into milk processing techniques.
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Presentation Transcript
PROCESSING OF MILK (Part-2) BY- Dr. SUSHMA KUMARI HOD, DEPT. OF LPT,BVC, Bihar Animal Sciences University, Patna
Milk processing (part-2) . 4. Filtration- removal of visible foreign matter. by cloth or strainer. 5. Clarification- removal of foreign matter by clarifier 6. Standardization- refers to the adjustment i.e. level of fat & SNF % to a desired value. Can be done by Addition of milk or cream with higher or lower fat % or by removal.
7.Pasteurization- term coined by Louis Pasteur of France. Methods of Pasteurization- (i) Batch/ Holding / LTLT- 63 C for 30 min. in water jacketed vat. (ii )HTST- 72 C for 15 sec by plate heat exchanger. (iii) (vacreation) or Vaccum pasteurization- Pasteurization of high fat containing milk (more than 6%) or cream under reduced pressure by direct steam.
(iv) Stassanization- exchanger consisting of three concentric tubes. milk is heated to desired temp. ( 74 C for 7 sec) by passing milk between two water heated pipes through the narrow space of 0.6-0.8 mm. The immediately cooled. (v) UHT (ultra high temperature)-135-150 C for no holding time. (vi) Uperization- 150 C for a fraction of sec. (1/2 or sec). Pasteurization is carried out in a tubular heat
