Modern Mini Dairy Plant production is now a highly automated and complex process involving many stages of processing, producing not only standardized quality whole milk, but also secondary products such as skimmed milk, butter, butter, cheese and yogurt, as well as various processing. food.
The general processes and instruments required to produce whole milk and describe the three main processes of raw milk receiving and storage, fat content standardization and food safety heat treatment. Accurate and fast control of each step of the process requires the right instrument for measuring flow, mass, temperature and pressure – fast, accurate, CIP-resistant, and suitable for food and beverage applications.
Milk receiving and storage
The process of receiving milk from the dairy farm involves emptying the milk cart to the raw milk tank for processing. The shipping process necessarily requires the measurement and recording of the amount of raw milk delivered, which is challenged by the fact that transportation causes foaming of the milk. Therefore, air (bubbles) is entrained in the milk, making accurate measurement difficult. Therefore, the milk receiving process in the Milk Production Line needs to be well designed to minimize air bubbles. Measuring the pH of the milk during the receiving phase also ensures that the milk that has deteriorated during transport is not introduced into the process.
When storing milk in a storage tank, it should be remembered that the temperature of the milk may have risen above 4 °C and needs to be refrigerated and kept at 4 °C during storage. The milk must also be gently agitated to prevent the cream from separating, so it is important that the blender only operates when the milk level is above the agitator blades.