Production of pasteurized milk

Nury Mayerly Ramírez Cortez

Jordy Alexander Yacuma Velandia 45531
Luis Enrique Castañeda Bravo 32112
August 2020.

ECCI University.
Industrial Engineering.
Production control
 Table of Contents ii

Chapter 1 Conceptual Frameworkl ..................................................................................... 1

Introduction .............................................................Error! Bookmark not defined.
Description of the process ..........................................¡Error! Marker not defined.1
Chapter 2 Demand. 6
Demand projection
Chapter 3 Learning Guide.................................................8
Evidence of learning..................................................8
Conclusion.................................................................8
List of References. 9
 Table list iii

Table 1. Demand ...........................................................................................................6

Table 2. Demand by period ..................................................................... 7
 List of Figures iv

Figure 1. Flowchart ............................................................................................2

Figure 2. Collection process..............................................................3

Figure 3. Tank truck ……………………………………………………………………3

Figure 4. Storage tank…………………………………………………………….4
Figure 5. Exponential smoothing…………………………………………………………7
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Chapter 1 Conceptual Framework

Introduction

Nowadays, from the moment the milk is collected at the dairy farm, until
its market distribution, the dairy industry must follow a self-control system
that guarantees compliance with all the established norms and requirements for the
production and marketing of milk.

For this, it is necessary to take into account specific handling guidelines.

the different stages involved in the process of milk production.

Milk is a naturally perishable food. That is to say, before receiving any

treatment, raw milk is a raw material that spoils if not kept in the
adequate conditions.

For this reason and with the aim of prolonging its lifespan and ensuring its quality and safety
For consumers, several processes are carried out in which they are essential.
the hygiene and sanitary controls established by national and European standards.

In view of the above, it is necessary for the people who are in charge of the
companies belonging to the productive apparatus of various cities, design in
together with communities, clean production policies in order to minimize the
negative impact of their activity in their respective areas of influence, and that also
maximize their benefits, translated not only into economic returns but also into
social welfare. Among the sectors that generate the most environmental pollution are
finds the dairy production sector, which during the processing of its products originates
waste mainly composed of dilutions of raw milk, water, and fat.

Description of the process

The milk treatment process consists of different activities that

which correspond to the step-by-step determined by most milk producers
In the country, the production capacity depends on the scope and efficiency of the equipment.
and the storage capacity that the tanks and equipment interacting with them can have
the process of pasteurizing milk, for our production process
we define the following processes and the specification of each of them according to our
the presented flowchart, it is worth highlighting that in the normal process it allows us to
obtain two different products, but due to the necessity posed by the activity
corresponding to the proposed learning, we will only design the milk process
pasteurized and we will leave pending the preparation of cream, which is shown
within our process diagram.
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Image 1. Flow diagram

Collection: the process of milk collection begins with the purchase of

this liquid comes from the udders of cows from nearby farms to the plant of
production and at the same time, with the same process of ordering either manually or with
autonomous collection systems for the factory's own cows, which by
capacity cannot exceed 20% of the total established demand production,
since having 100% covered requires a lot of installed capacity and an excess
of personnel, solely to manage and control the care of the cows, for which the
the largest amount of liquid input comes from the surrounding farms, which feed
the production system.
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Image 2. Collection process

Transport: to carry the milk, a product of the milking activity, it is necessary to have
with cars equipped with isothermal tanks, with different capacities, within the
The most recent models are found in 500 liters, up to 4000 liters being the largest amount of.
storage and transportation, the tanker truck or isotank, must adjust its temperature and the
cleaning conditions inside the stainless steel container, to ensure that
raw milk arrives in the best condition at the reception point at the plant.
processing.

Image 3. Tank car

Reception: it is the process that occurs once the truck from the points arrives.
collection of raw milk to the treatment plant it should be noted that during the
the reception of the raw material is carried out with a complete quality model, which allows
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that the milk meets different optimal conditions to be processed more.

forward.

Agitation: before the milk is unloaded from the isotanks or tank trucks, it is
necessary for the raw milk stored in the storage to begin to take action
processes, for which the isotanks are shaken in order to detect impurities or elements
strangers that may have leaked during the collection and at the same time with the goal of
balance a little the fats or creams that raw milk has, to carry out the sampling
relevant.

Inspection: the quality department conducts various analysis tests to

comply with the established controls regarding various ways to obtain results, the
Visual inspection validates the smell, color, and appearance at a macroscopic level.

Sampling: for raw milk, samples are taken in order to check the acidity.
control the process temperature, and antibiotic testing, whether by methods
automatic devices such as a luxmeter, or manual methods with colorimetries.

Screening: once the raw milk meets all the entry tests, and its values
they are within the established ranges to process the milk, it goes through a process
of filtering or screening, which strains the liquid in order to remove impurities, foreign objects
and thick creams.

Stored: prior to the sifting process, the milk falls into the storage silos or
storage tanks, whose capacity is established between 25,000 liters,
for small tanks, up to 150,000 liters the largest, these store the liquid
and they keep them at a defined temperature to preserve the raw milk.

Image 4. Storage tank

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Centrifugation: once in the tanks, the raw milk undergoes a centrifugation process.
which manages to skim, allowing the cream to be removed for later homogenization or
to normalize the fat content of the different types of milk that is desired to obtain as
final product.

Pre-sterilization: in this process, the milk is treated at a low temperature with the
objective of eliminating bacteria and contaminating agents that may interfere with the process
from the treated milk later, in these processes according to the final product that is desired
Obtaining milk can have temperatures ranging from 63 degrees Celsius to 110.
in times ranging from 15 to 30 minutes, depending on the type of milk that is desired to be obtained.

Standardization: in this process, the milk is stored again, but at this step, it
add fat content in the form of cream, according to the amount needed to achieve a final product
according to the type of milk that is desired to be produced.

Thermal treatment: in this process once again, the milk is treated in tanks with
high temperature to achieve the desired final product, in this process it is possible to obtain
two types of product, and it depends on the temperature applied and the time used, for
Generally, the times are short, between 4 seconds for UHT milk, or from 15 to 30 minutes.
for pasteurized milk, with a temperature of 63 minimum to 150 degrees depending on the type
of milk that is desired to be obtained.

Pasteurization: The milk is subjected to a temperature increase process until the

63ºC for 30 minutes (this would be the LTLT–Low Temperature Long Time–Low
High temperature, rarely used except in traditional cheese dairies), or for 15
minutes at a temperature of 71.7ºC (HTLT–High Temperature Long Time–High)
High Temperature Time) being this the most used and most suitable method.
of pasteurization (eliminating molds, yeasts, and most of the vegetative forms
of the bacteria).

Packaging: through smart machines, the milk is packaged in

carton with aluminum Tetrapak interior that preserves it for up to 75 days before
to overcome, or in the sealed bag with the same material inside, to increase its
conservation, it is worth clarifying that milk that is not packaged in this type of
material, it is only preserved for 30 days, the automated machine has the capacity to
bottling up to 6000 liters per hour.

Packaging: the liters of milk, once bottled, are packaged in bags of 6 units.
and boxes of 12 units, according to the distribution to the chain warehouses that suggest this
type of packaging, wholesalers bags of 6 units, neighborhood chains boxes of 12 units.
 6

Chapter 2 Demand

Demand projection

To simulate the demand that we will meet, through the exercise proposed in class,
we detail a proposed consumption according to the number of liters that can be processed by a
plant recognized in a maximum of one hour, only one shift is taken into account
8-hour production, for 6 days a week, to determine our need and
the amount of production to be made, we base the sales projection on a historical record
approximately, according to the installed capacity of a plant with actual monthly production, the
The demand forecast that we must meet is given in liters of production.
monthly, and with the exponential smoothing method, we determine the amount of
units that we are going to produce during our next year, as we can see the
forecast in the following table.

Table 1. Demand

n=2 SALES PROGNOSIS ERROR ABS VALUE

1 890000
2 910000
3 897000 900000 -3000 3000
4 915000 903500 11500 11500
5 935000 906000 29000 29000
6 944000 925000 19000 19000
7 949000 939500 9500 9500
8 929000 946500 -17500 17500
9 955000 939000 16000 16000
10 949000 942000 7000 7000
11 956000 952000 4000 4000
12 963000 952500 10500 10500
13 959500

Thanks to this method, we can establish a relationship similar to sales.

carried out during a specific year and a fixed and continuous demand for what we expect
For the following period, to calculate the units of the year we multiply the value.
obtained in period 13, x 12 months during the year, to know the demand for a
day or a week, we divide the monthly value by 30 days or by 8 hours a day, to
to understand the relationship of the forecasting model, the graph that shows the
correlation of the previous period demand with the data from our forecast
supply the end customer.
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Figure 5. Exponential smoothing

Demand in liters of milk, packaged in Tetrapak cardboard boxes, according to the periods of
established production for our production system.

Table 2. Demand by period

DEMAND
ANNUAL 11514000
MONTHLY 959500
DIARY 31983
HOUR 3998
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Chapter 3. Learning Guide

Evidence of learning

The phases and the flow system of the milk process can be identified.
The description of the activities that represent the transformation of raw material
Follow-ups on the supply and transportation protocols of the final product
Demand projection with the historical sales of liters of milk, packaged in
Tetrapak cardboard box.

Conclusion

Milk production at the primary level, obtained from dual-purpose activities

and specialized dairy farms have grown significantly in recent years,
allowing to increase levels of consumption and self-sufficiency. The above has
seen reflected in progressive increases, for this reason the diagram with the phases is created
of the processes that involve the acquisition of the material and the transformation into a product
final for your consumption.
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List of references

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• Milk
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daily consumption