Dairy Products Production Flow Chart

Milk
(Grading, Sampling, Weighing, Testing)

PASTEURIZED
Pre heating MILK
(up to 35 - 40°C)

Filtration / Clarification

Cooling and Storage Pasteurization

(at 5°C or below)
Standardization
(63°C for 30 min or 72°C for 15 sec)

Bottling / Packaging Homogenization

(2500 psi)

Storage
(at 5°C or below)
 STANDARDIZATION
of MILK

• Standardized milk : under PFA rule should contain 4.5% fat and 8.5% SNF.
• Reconstituted / Rehydrated milk :- Milk : Water should be 1 : 7 or 8.
• Recombined milk: 3% fat, 8.5% SNF. Recombination is done with butter oil
(called dry / anhydrous milk fat), skim milk powder and water.
• Toned milk: 3% fat, 8.5% SNF.
• Double toned milk: 1.5% fat, 9% SNF.
 Milk
(bulk storage at 5°C or below)

STERILIZED
Pre heating MILK
(up to 35 - 40°C)

Filtration / Clarification

Cooling and Storage Pasteurization

(at 5°C or below)
Standardization
(63°C for 30 min or 72°C for 15 sec)

Filling and Capping Clarification Homogenization

(in clean and pre-sterilized bottles) (at 60°C) (2500 psi, 60°C)

Sterilization
(at 108 - 111°C for 25 - 30 minutes)

Cooling and Storage

(at room temperature)
 Homogenization
(2500 psi) HOMOGENIZED
MILK
Milk Pasteurization
(63°C for 30 min or 72°C for 15 sec)

Standardization
Cooling Bottling Storage
(at 5°C or below) (at 5°C or below)
Pre heating
(at 60°C)

Homogenization Mixing FLAVOURED

For chocolate milk:
(2500 psi) (cocoa, sugar and stabilizer)
• Cocoa powder – 1 to 1.5%, MILK
• Sugar – 5 to 7%,
• Stabilizer (sodium alginate) – 0.2%,
Pasteurization • Fat level – 2%.
(63°C for 30 min or 72°C for 15 sec)

Cooling Bottling and Storage

(at 5°C or below) (at 5°C or below)
 Skim Milk
(bulk storage at 5°C or below)

CULTURED
Filtration / Clarification BUTTERMILK

Pasteurization
(at 82 - 88°C for 30 minutes)

Cooling Inoculation Incubation

(at 22°C) (1% culture) (at 21 - 22°C for 24 hours)

Break up of Coagulation
Creaming (for 12 – 16 hours, 0.8 – 0.85 TA)
coagulum

Adding butter Cooling Packaging and

granules (at 5 - 10°C) Storage
 Milk
(Skim, whole, defatted)
ACIDOPHILUS
Filtration / Clarification
MILK
(at 35 - 40°C)

Homogenization

Sterilization Cooling Inoculation

(at 115°C for 15 minutes) (at 38 - 40°C) (3 - 5% culture)

Break up of Coagulation Incubation

coagulum (at 38 - 40°C for 12 - 16 hours)

Cooling Packaging and Storage

(at 10°C) (at 5°C)
Kumiss – Russia (formerly mare’s now cow’s milk) – Lactobacillus
acidophilus or bulgaricus – followed by a 2nd incubation period with
yeast – 2.5% alcohol.

Kefir – Caucasian mountains – self carbonated beverage containing

1% Lactobacillus acidophilus and 1% alcohol – fermentation agent →
Kefir grains containing Streptococcus lactis, Betabacterium
caucasicum, Kefir bacilli, and lactose fermenting yeast.
 Milk
SWEETENED
Filtration / Clarification CONDENSED MILK

Sugar Standardization

Pasteurization Homogenization
(135°C for 5 sec) (70°C at 600 psi)

Seed Lactose Seeding Cooling Evaporation Water

(0.05%) (at 50°C)

Cooling
(up to 18°C)

Cans Packaging
 Milk
(Whole, defatted)

Addition skim milk YOGHURT

powder concentrate

Filtration / Clarification
(at 35 - 40°C)

Pre heating the mix Homogenization Pasteurization

(up to 60°C) (2500 psi) (at 85°C for 30 minutes)

Packaging Inoculation Cooling

(2% culture) (at 43 - 44°C)

Incubation Cooling and Storage

(at 41 - 42°C for 3 hours, 0.75 TA) (at 5 - 7°C)
 Raw Milk
Citric Acid

Saturated Steam Heating

Mixing at 103°C (95°C)
Water Citric acid solution Production of
(TS = 2.77%)
CHHANA
Water Cooling
Heating at 28°C (70°C)
(70°C)

Mixing and Settling

at 70°C

Gravity Separation
Whey
using muslin cloth

CHHANA
 CHHANA Production of PANEER by
(mc = 53%)
Centrifugal Method

Centrifugal pressing Whey

by double wall basket (mc = 89%)
centrifuge at 30-60°C

Pressed chhana
(mc = 43%)

(Time for pressing and

chilling = 24 min)
Chilling pressed chhana
Water inside the centrifuge by chilled Milk solids
at 4°C water at 4°C in the ratio 1:5

PANEER
(mc = 50%)
 CHHANA
(mc = 55%)

Water Manual Kneading

Kneaded chhana
Production of
(mc = 58%) RASSOGOLLA
Ball making

Cooking
Sugar in 50% sugar solution for Water
20 minutes

Cooked chhana balls

(mc = 57%)

Soaking Water
in 50% sugar solution for
4 hours at 30°C Sugar

RASSOGOLLA
(mc = 60%, sugar = 20%)
 CHHANA
(mc = 62%)

Centrifugal pressing Whey

by basket centrifuge at 1500 rpm
(mc = 85%)
for 8 minutes Production of
SANDESH
Pressed chhana
(mc = 48%)

Mixing
Sugar by planetary mixer at 60
rpm for 5 minutes

Kneading Cooked chhana-sugar mixture

by screw kneader at 75 rpm (mc = 36%)

Cooking at 75°C for 5 minutes, Cooling to 25°C

Water Vapour
and Shaping in vented extruder

SANDESH
(mc = 29%)