KISII NATIONAL POLYTECHNIC

Tel: 058-31958 P.O Box: 222-40200, Kisii

Fax: 058-31719 Email: kisiipoly@yahoo.com
Mobile: 0700152177/ Website: www.kisiipol
07522031300

CERTIFICATE IN DAIRY PLANT MANAGEMENT

CONCENTRATED MILK PRODUCTS CAT I CDPMJ21
TIME: 1 HOUR

Answer all questions

1. As an employee in a dairy processing plant you are tasked to ensure good manufacturing
practices are followed, which practice should be applied to ensure good manufacturing is
working effectively? (10mks)
 Establishment Design and Facilities - The structure and location of a processing
plant needs to be considered in relation to the nature of operations and risks
associated with them.
 Control of Operation- Effective control measures should be in place to reduce the
risk of contamination of the commodity or food supply such that it is safe and fit
for purpose: Adequate time, temperature or humidity controls, Food grade
packaging, Potable water supplies, Maintenance of equipment
 Maintenance and Sanitation- Procedures and work instructions should exist to
demonstrate an adequate level of maintenance of an establishment as well as
efficient practices for cleaning, waste management, and pest control.
 Personnel Hygiene- Measures need to be in place to ensure that food handlers do
not contaminate food. This objective can be attained by maintaining an
appropriate level of personal cleanliness and following guidelines for personal
hygiene.
 Transportation- The method of transportation should be such that measures are
taken to prevent any contamination or deterioration of the commodity.
Commodities or product that need to be transported in certain environments
should be appropriately controlled, e.g. chilled, frozen, or stored under specific
humidity levels.

KISIIPOLY IS ISO 9001:2015 CERTIFIED

  Training- All food handlers should be trained in personal hygiene, as well as in
the specific operation with which they are working, to a level commensurate with
their duties. Food handlers should also be supervised by trained supervisors.
 Product Information and Consumer Awareness- The end product should be
accompanied by adequate information to ensure that personnel at the next stage in
the food chain will handle, store, process, prepare and display the product safely.
All batches of food should be easily identified, by a batch or lot number, to allow
traceability of the commodity if required.
2. What are the common practices that fall under the pre-requisite programs? (5mks)
 Cleaning & Sanitation
 Personal Hygiene
 Maintenance
 Supplier Control
 Pest Control
3. As an agro-processor you are tasked to explain to visitors to the plant on how condensed
milk is processed which stages are key to process condensed milk? (15mks)
 Filtration and/or centrifugation (separation, clarification and bactofugation)
Filtration- The basis for high quality and fine flavor of the product is "clean milk"
in preference to "cleaned milk". However, for sanitary, ethical as well as for
technological reasons the milk that is received at the dairy is filtered and/or
centrifuged.
Centrifugal clarification- Done in hot or cold condition in a centrifugal triprocess
separator, which serves the purpose of clarification. A clarifier removes
leucocytes, cellular debris and particles from earth or fodder gaining entry into
milk which might act as a catalyst for chemical reaction during storage of
powders.
Bactofugation- Designed to remove bacteria from milk by means of
centrifugation. Basically the bactofuge is a clarifier with one inlet and one outlet
for the treated liquid.
 Standardization- Milk intended for dry milk manufacture is standardized to obtain
a product of expected quality, to meet the legal standards and to optimize yield
2
 and profit. In manufacture of dried milks, the milk fat and SNF are so
standardized that the finished product will meet the standards of not less than 26%
fat
 Preheating / forewarming of milk- In manufacture of milk-powders milk is
subjected to heat treatment in two stages;
a) Prior to concentration.
b) After concentration, before atomization.
 Concentrate heating
 Homogenization- Homogenization is used as one of the pretreatments in
manufacture of whole milk powder as well as some specific products. The
purpose of homogenizing milk/concentrate prior to spray drying is to reduce the
size of the fat globules and consequently to change the physical structure in such a
way that the dried product obtained has a low free fat content.