Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 25 : Processing and Preparation of Milk and Milk products

Processing

Processing helps to produce milk that has initial low bacterial count, good flavour and satisfactory keeping qualities. There are three operations of milk processing and they are clarification, pasteurisation and homogenisation.

1. Clarification: Milk is passed through a centrifugal clarifier. The speed is adjusted in such a way that cream is not separated but dirt, filth and cells from the udder and some bacteria are removed. The clarified milk is ready for pasteurisation.


2. Pasteurisation


3. Homogenisation