An overview of the dairy industry, the role of dairy plant technology in milk processing, and the importance of quality control and safety measures.
Introduction to Dairy Plant Technology
Key concepts, main equipment, process flow, and quality considerations
| Area | Primary Functions | Typical Equipment |
|---|---|---|
| Receiving & Storage | Raw milk intake, cooling, bulk storage | Milk reception tank, plate‑heat exchangers, refrigerated storage silos |
| Pre‑treatment | Removal of debris, standardisation of fat & solids | Cream separator, clarifiers, skim milk pumps |
| Heat Treatment | Pasteurisation, UHT, sterilisation | Plate/steam‑heat exchangers, batch pasteuriser, HTST (high‑temp short‑time) unit |
| Homogenisation | Reduce fat globule size for stability | High‑pressure homogeniser |
| Standardisation & Fortification | Adjust fat/protein, add vitamins/minerals | Inline mixers, dosing pumps |
| Fermentation / Culturing (if producing yoghurt, cheese, etc.) | Inoculation, incubation | Fermenters, temperature‑controlled vats |
| Separation & Concentration | Produce whey, cheese curd, milk powder | Ultrafiltration, reverse osmosis, evaporators, spray dryer |
| Packaging | Fill, seal, label, and store finished product | Aseptic filling lines, retort machines, carton/ bottle fillers |
| Utilities & Support | Steam, chilled water, compressed air, waste treatment | Boilers, chillers, water‑treatment plant, effluent system |
| Method | Temperature & Time | Typical Use |
|---|---|---|
| Low‑Temp Long‑Time (LTLT) | 63 °C for 30 min | Traditional pasteurisation, small batches |
| High‑Temp Short‑Time (HTST) | 72 °C for 15 s | Continuous bulk pasteurisation |
| Ultra‑High‑Temp (UHT) | 135–150 °C for 2–5 s | Sterile, shelf‑stable milk |
| Batch Sterilisation | 121 °C for 15 min | Canned dairy, some cheese milks |