Food biotechnology

Dairy Industry
Done by
Zainab Raed Hamid (evening)
Teeba Sadiq Hassan (evening)
 Dairy process
Dairy processing plants can be divided into two categories:
 Fluid milk processing involving the pasteurization and
processing of raw milk into liquid milk for direct
consumption, as well as cream, flavored milk, and
fermented products such as buttermilk and yogurt.
 Industrial milk processing involving the pasteurization
and processing of raw milk into value-added dairy
products such as cheese and casein, butter and other milk
fats, milk powder and condensed milk, whey powder and
other dairy ingredients, and ice cream and other frozen
dairy product.
 DAIRY PROCESSING ACTIVITIES
 Raw Milk Collection, Reception and Storage
 Separation and Standardization
 Homogenization
 Heat Treatment and Cooling of Milk Products
 Milk and Dairy Product Production
 Milk production
 Cheese production
 Butter production
 Milk powder production
 Packaging of Milk and Dairy Products
 Raw Milk Collection, Reception and Storage
The first steps in preserving the quality of milk should be taken at
the farm. To achieve the best quality raw milk at intake, milking
conditions must be as hygienic as possible. The milk must be chilled
to below + 4°C immediately after milking and be kept at this
temperature during transport to the dairy. Raw milk is collected and
transported to and processing plant in stainless steel

Separation and Standardization

Centrifugal separation and clarification is common in dairy
processing to ensure further processing of standard products
avoiding quality variations. Standardization of the dry matter for fat,
protein, and lactose content of the milk usually takes place in the
production phase of most dairy products

Homogenization
The aim of homogenization is to prevent gravity separation of the
fat in the product and to improve the syneresis stability of mainly
cultured products. The homogenizer consists of a high pressure
pump and homogenizing valve driven by a powerful electric motor.
 MILK PRODUCTION
The processes taking place at a typical milk plant include:
• receipt and filtration/clarification of the raw milk;
• separation of all or part of the milk fat (for
standardisation of market milk, production of cream and
butter and other fat-based products, and production of
milk powders); paneurisation;
• homogenisation (if required);
• deodorisation (if required);
• further product-specific processing;
• Figure: Milk production line
• packaging and storage, including cold storage for
perishable products;
• distribution of final products.
Butter production process
cheese production process
Powder milk production process
 Packaging of milk and dairy
production
• Packaging protects the product from
bacteriological, light, and oxygen contamination.
• Liquid milk products may be packed in a
beverage carton, which is mainly paperboard
covered by a thin layer of food-grade
polyethylene on either side.
• Milk cartons for long-life milk have an additional
layer of aluminum foil.
• Many other packaging materials are also used,
ranging from simple plastic pouches to glass
bottles, PET laminates and PVC bottles.
 WASTEWATER GENERATION
• The dairy industry is one of the most polluting of
industries, not only in terms of the volume of
effluent generated, but also in terms of its
characteristics as well.
• A chain of operations involving receiving and
storing of raw materials, processing of raw
materials into finished products, packaging and
storing of finished products, and a group of other
ancillary operations (eg., heat transfer and
cleaning) will produce wastewater.
 Wastewater treatment processes in
dairies
• The dairy industry generate on an average 2.5- 3.0 litres
of wastewater per litre of milk processed
• The effluents are generated from milk processing
through milk spillage, drippings, washing of cans,
tankers bottles, utensil, and equipment's and floors.
• Process in the treatment of iNdustrial effluent may
consist of any one or more of the following processes:
1. Equalization
2. Neutralization
3. Physical Treatment
4. Biological Treatment
 TREATMENT OF DAIRY EFFLUENT
The highly variable nature of dairy
wastewaters in terms of volumes
and flow rates and in terms of pH
and suspended solid (SS) content
makes the choice of an effective
wastewater treatment regime
difficult. Because dairy wastewaters
are highly biodegradable, they can
be effectively treated with
biological wastewater treatment
systems, but can pose a potential
environmental hazard if not treated
properly.
 References
• Gilman, Daniel Coit; Peck, Harry Thurston; Colby, Frank Moore
(1907). The New International Encyclopædia. Dodd, Mead & Co. p. 474.
• ^ "Dairy | Clemson University, South
Carolina". clemson.edu. Archived from the original on 31 December
2016. Retrieved 11 November 2016.
• "Is Butter a Dairy Product, and Does it Contain Lactose?". Authority
Nutrition. 1 July 2016. Archived from the original on 28 January 2017.
Retrieved 11 November 2016.
• ^ "Definition of DAIRY". Merriam-Webster. Archived from the original on
30 October 2016. Retrieved 29 October 2016.
• :a b "Dairy production and products: Milk and milk products". Food and
Agriculture Organization of the United Nations. Archived from the
original on 27 October 2016.
• "WHO | 3. Global and regional food consumption patterns and trends".
World Health Organization. Archived from the original on 12 March
2019. Retrieved 18 March 2019.
Thank you