Dairy Processing Flashcards
What are the steps of dairy processing?
- Receiving of the milk.
- Cooling and storage.
- Pre-heating.
- Centrifugation.
- Standardization.
- Pasteurization.
- Homogenization.
What temperature is milk when it is received at processing plants?
5C or 41F at maximum.
What type of tanks are used to transport milk?
Isothermic tanks.
What happens to the milk immediately upon being received?
It is weighed.
How should the milk coming out of the tank be described?
- Clean.
- Sweet, of pleasant flavor.
- Free from off-flavors.
- Reasonably free from extraneous materials.
- Antibiotic and chemical free.
Why would titration be done?
Acidic milks relate with bacterial contamination and reduces heat stability of milk.
What temperature is milk stored at?
5C/41F or below and stored until used.
What is pre-heating used to facilitate?
- Centrifugation.
- Pasteurization.
What is milk centrifugation primarily used for?
Separating cream from skim milk and removing impurities.
What occurs during separation?
Raw milk is fed into a high-speed disc stack centrifuge that spins the milk at high centrifugal force, separating the milk into cream and skim based on density. The skim and cream go into different channels.
*Impurities are also removed.
What happens during standardization?
More cream or skim milk is added based on the product being created.
What are the 4 types of pasteurization?
- Low-Temperature, Long-Time.
- High-Temperature, Long Time.
- Ultra-High Temperature.
- Higher Heat, Shorter Time.
What is Low Temperature, Long Time pasteurization also called?
Batch pasteurization.
What is Low Temperature, Long Time pasteurization used to create?
Milk meant for cheese due to causing low damage of proteins.
Which method of pasteurization is used most commonly?
High Temperature Short-Time.
Where is high temperature short time pasteurization used?
Large scale milk processing.
*Uses a heat exchange system.
What does ultra-high temperature pasteurization do to the milk?
It kills all the bacteria, allowing the milk to be stored at room temperature for several months.
What flavor does ultra-high temperature pasteurized milk have?
A toasted flavor.
When is higher heat shorter time pasteurization used?
For specific dairy products.
What is homogenization?
The breaking down of fat globules in milk into smaller sizes, creating a uniform and stable emulsion.
What are the 3 steps of emulsion?
- High pressure pumping.
- Reduction of fat globules.
- Stabilization.
What occurs during high pressure pumping?
Milk is forced through small openings under high pressure (2-4,000 psi).
What occurs during reduction of fat globules?
The fat globules are reduced to less than 2 microns in diameter.
What occurs during stabilization?
The smaller fat globules are coated with a membrane of lipoproteins.
