Introduction:

processing plants can be very large or small, but whenever the milk arrives, it must always be
subject to a series of unit operations whose objective is to keep it in suitable conditions
for the following processes, according to the product that will be produced.

The most common operations in the dairy industry are:

- Cooling
- Hygienization
- Skimmed
- Homogenization
- Storage
- Pasteurization

Next, we will talk about each of them, their purpose and the necessary equipment, as well as the
importance of keeping track of how these operations are carried out.

Cooling:

After reception, it is important to cool it down and keep it at low temperatures, which will depend on
what will be done with it, for example: if it is pasteurized, it should be between 4 and 5 °C, and if the milk is made
it is recommended to set it to 10°C

Hygienization

Despite the care taken with the milk in the previous process (milking, transportation and
reception) is very likely to still have small particles, which makes this step essential now
seeks to eliminate them through various means, such as: filtration, clarification,
bactofugation and homogenization.

❖ Leakage

It consists of passing the milk through one or more filters; this can be done during reception, with a
screen and/or strainer where macroparticles are eliminated. After that, a second filtration is usually done.
during pasteurization through double filters that work with pressure.

❖ Clarification

It is done in special machines, in which the milk is subjected to a great centrifugal force. And how
As a result, the separation of macroparticles that may have remained after
filtration, such as dirt, epithelial cells, leukocytes, and sludge.

❖ Bactofugation

This name was registered by the dairy equipment manufacturer group Alfa-Laval since the 60s;
it is also commonly referred to as centrifugal des-germination and consists of a mechanical separation by
centrifugation of the bacteria and spores that may be found in milk.
It is based on the principle that bacteria have a higher density than milk and with the force
The centrifuge will go to the bottom along with the sludge. This reduces the microbial count by 90 to 98%. It usually
to be destined for cheese production.

❖ Homogenization

Its objective is to make the fat globules in milk homogeneous and smaller; thus,
it prevents the formation of a cream layer on the surface. It is done in devices in which it is done
pass the milk at high speed, 200 m/s when the pressure is 200 bar (bar is a unit for measuring
the pressure of fluids; one bar is very close to one atmosphere), which generates a lot of kinetic energy
and turbulence that breaks the small fat particles into smaller particles, also it is worth noting
emphasize the importance of the temperature in this operation, which is recommended to be between 65 and 70 °C.

It is much easier to understand if you imagine a plate of hot broth; if it is left to rest for a few
Minutes, the fat rises. If you stir it with a spoon (kinetic energy), the layer that was created breaks.
and it is distributed throughout the broth. This example can also be used to understand how it influences the
temperature; you will not be able to achieve the same results with a cold broth as the fat has
solidified on the surface. Something very similar happens in homogenizers, only that in the equipment
the pressure, the speed at which the milk passes through them, and is put into turbulence is controlled.

There are different types depending on the use that the milk will be put to, a fundamental factor to
controlling at this step is the pressure at which it works. This will depend on the size of the small ones.
fat globules.

Skimmed

The function of skimming is to separate the fat or cream from the milk. It is also done by force.
centrifuge, but at a lower speed. Its process is based on the fact that fat is lighter than milk and the
centrifugation will send the heavier parts to the bottom (skim milk) and the lighter ones (cream) to the
top of the centrifuge. The milk must be between 35 and 40°C. Furthermore, there are machines that
different capacities ranging from 125 liters per hour to 35,000 liters per hour, which are
composed of:

- Ball that shows the internal discs

- Cream and milk collectors
- Feeding container
- Feeder
- Electric motor base

The machine can also be adjusted depending on the degree of fat richness required.
through an output regulator that lengthens or shortens the time that the milk lasts in the bowl. The more
As time passes, there will be more fat in the cream; this results in a cream with 40% fat, which can be used.
To make butter, it can also be adjusted to achieve a cream with a fat percentage close to
the necessary for each process to follow.

❖ Operation of the cream separator

Normally, skimmers work by spinning the center or bowl, generating a force

centrifuge inside. Milk is fed through the upper central part, reaches the bottom, and passes through
of some conical dishes that have some perforations; in each dish, by the action of the force
In the centrifuge, the fat separates from the milk; the latter, being heavier, moves to the outer edge.
centrifuge while the fat goes to the highest part and is very close to the center of the centrifuge, exiting
both through the respective collectors.

Storage:

At any time, it is essential to ensure that the milk is protected from contamination and
the appropriate temperature. It is generally done in closed stainless steel tanks with agitation
and with volume and temperature indicators, that keep the milk at 4 °C for 20 hours, for which
a tank with a double bottom can be used.

Pasteurization

It is the destruction of microorganisms through heat for the preservation of food.

Louis Pasteur discovered this process, based on the fact that: the use of high temperatures inactivates the
microorganisms and their enzymes, although heat can also affect casein among other enzymes,
Currently, various combinations of time and temperature are being managed that ensure the
destruction of pathogens that can cause undesirable changes in milk, these same
They will depend on the equipment and the destination that the product will have, the most common types of pasteurization.
son

❖ Slow pasteurization

It is a slow process. The necessary equipment is very simple and is done almost directly over fire or
in double-bottom tanks. The aim is to raise the temperature of the milk to 63°C–65°C, which
requires a certain amount of time, and keep it at that temperature for 30 minutes; then it is allowed to cool down to the
necessary temperature for the process to be carried out. This technique is used to make artisanal cheeses,
Depending on the equipment and the amount of milk, the time spent on this operation will vary.

❖ Rapid pasteurization
Equipment has been designed that accelerates and achieves better control of times and temperatures. The most
used is that of heat exchange by plates. With this equipment, the process is made as efficient as possible.
heat transfer from one medium to another. This occurs by interspersing plates with very thin layers of a
very hot fluid with very cold fluid. Being so close to each other, the heat will flow to the
colder.

In these machines, the flow of milk is continuous, so the process is much faster. It has
great advantages, as it makes pasteurization very efficient and saves energy, all thanks to
different combinations of time and temperature. Generally, a plate pasteurizer consists of
various stages:

Use the milk that comes out of the storage tank at 4°C to cool it and preheat it to
same time
In another stage, the already preheated milk goes to the pasteurizer and reaches 72 to 75°C, and it is maintained.
in those conditions between 15 and 20 seconds
3. After that, the milk preheats to the newly entered pasteurizer.
 4. Finally, it goes to a cooling stage back to 4°C

These pasteurizers are part of a complete system that includes a small regulation tank.
from the feeding, a pump and a flow controller for the milk entering the pasteurizer, a
centrifugal clarifier, a heating system for the water entering the pasteurizer, a tube of
temperature maintenance, a flow diversion valve, and a control panel

It is essential to have a record of the conditions under which the pasteurization was carried out, this milk
It needs back cooling to maintain its quality and prolong its shelf life.

❖ Ultra-pasteurized

Science and technology advance and propose multiple combinations with equipment now more
sophisticated, very similar, but with the advantage of reaching temperatures above the boiling point
of water; then, the time required to ensure pasteurization is reduced. The combinations
most commonly used for milk are: 110 to 115 °C for 3 or 4 seconds and 135 °C for 2 to 5 seconds. The milk
that receives this treatment does not require refrigeration during its subsequent storage and its shelf life
shelf.