The way milk is made gets dominated by so many different kinds of technologies. Each of the technologies is designed just to make the whole process thoroughly efficient.
Once the milk is produced, these are sent to the milk processing plants for increasing the shelf life of it.
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How Are The Cows Usually Milked?
Cows are usually milked with vacuum cups that are attached to the cow’s teats. The milk is sent to the refrigerated vats via the stainless steel pipes.
What Is The Time Limit For Transporting The Milk To The Pasteurization And The Homogenization Factories?
Within a period of 48 hours, the milk is intended to be transported to the milk factory where it will get:
What Is Pasteurization?
This is one of the techniques that:
First of all, heats the milk to about 72 degrees celsius for 15 seconds
The milk is then cooled immediately
This process helps to eliminate the harmful bacteria and microorganisms from the milk.
What Is Meant By Homogenization?
The milk is pressure passed through the fine nozzles. With that, the globules of fat get evenly dispersed.
This is also beneficial for separating the cream and making it rise on the top. It will help you with the texture and the test that is consistent.
Did you know?
As per the demand of the people, the manufacturers do produce the unhomogenised milk for those who like the separated cream to appear on the top.
How Is Such A Great Consistency Achieved In The Milk?
The latest and highly evolved technology along with the supreme management of the cattle and the novel factory methods have led to achieving a great level of consistency in the milk.
What Is Needed For The Standardisation Of Milk Products?
The standardisation of the components of the milk is important so that the elements like the fat content are made consistent irrespective of the season or the breed of the cow.
What Is Known As Centrifugal Separation?
With the help of this technique, either some or all of the cram is reduced in fat content and the milk is skimmed. The solids of the skimmed milk are added again if the texture is to be improved and the protein content is to be enhanced.
What do you think about ultrafiltration?
This helps to make the milk move across a membrane which will be at moderate pressure. This process helps to hold all the following:
Both the water and the lactose gets eliminated and leave a high calcium and protein-rich product behind. The fact content will help to make adjustments so that the preferences of the consumer can be well suited.
What Is Reverse Osmosis?
It is a process somewhat similar to ultrafiltration. In this process, the membrane holds the majority of the solids present in the milk which lets the water pass through it. But lactose always remains there. The flavour does not at all get affected.