Mini Dairy Plant Milk Processing Technology


Posted December 24, 2018 by chirtyjimei

This ensures that when the milk is stored in a bottle or carton, the cream in the milk does not separate and rise to the top. Homogenization does not significantly alter the nutrition of milk.

 
Some milk processing technologies in the Mini Dairy Plant
average

Homogenization is a process in which milk is broken down into smaller droplets under pressure through very small nozzles. This ensures that when the milk is stored in a bottle or carton, the cream in the milk does not separate and rise to the top. Homogenization does not significantly alter the nutrition of milk.
Pasteurization

Pasteurization typically involves heating the milk to at least 72 ° C for about 15 seconds and then rapidly cooling to 4 ° C. Pasteurization is the legal requirement for all retail milk in New Zealand to ensure safe drinking of milk by destroying potentially harmful microorganisms.

Conservative heat treatments such as pasteurization do not substantially alter the nutritional value of milk. Nutrients (proteins, fats and carbohydrates), minerals (such as calcium and phosphorus) and fat-soluble vitamins (such as vitamin A, vitamin D) are very thermostable, so their levels are not affected by pasteurization.

Some water-soluble vitamins, including B vitamins, are less thermally stable than other nutrients. However, the most important B vitamins in milk are riboflavin (vitamin B2) and vitamin B12, both of which have good thermal stability. Riboflavin levels were not affected and vitamin B12 lost less than 10% after pasteurization.

Ultra high temperature
UHT (UHT Milk Machine) typically involves heating the milk to at least 135 degrees Celsius in a shorter period of time - typically about 4 seconds. It keeps the milk high quality for a longer period of time, extends shelf life, and can be stored in the cabinet until it is opened. Like pasteurization, most of the nutrients in milk are largely unaffected by ultra-high temperatures, which means that ultra-high temperature milk and fresh milk contain almost the same nutrients, except for some B vitamins that may be slightly lower. Among the major B vitamins in milk, the loss of vitamin B12 may be greater (10-20%) than pasteurization, although this may be affected by milk storage time. Riboflavin levels are not affected by ultra high temperatures.
Spray drying

Spray drying is used to make milk powder, allowing milk to be stored and enjoyed longer than liquid milk. The milk is sprayed into a fine mist to evaporate the water, producing a soft, delicate white powder. Carefully ensure that this process is placed on the milk as gently as possible. This means that the spray-dried powder retains about 90% of the riboflavin in fresh milk and at least two-thirds of the vitamin B12, and the other major nutrients are essentially unchanged.

Therefore, whether you like the taste of fresh milk in the supermarket refrigerator, or the convenience of ultra-high temperature milk or milk powder, processing will not significantly change the quality of milk. You can be sure that you still have a great source of quality nutrition, all of which are considered to be one of your 2-3 dairy products per day.
-- END ---
Share Facebook Twitter
Print Friendly and PDF DisclaimerReport Abuse
Contact Email [email protected]
Issued By jimei
Business Address No. 88. Chuangxin Road, Xindai Town, Zhangjiang Pinghu Technology Park. Shanghai (2.000 m to the Left of S36 Xingta Exit, Jinshan District, Shanghai)
Country China
Categories Business
Last Updated December 24, 2018