PROCESSING OF PASTEURIZED MILK

The pasteurized or market milk refers to fluid whole milk that is sold to individuals usually for direct consumption.

- Sabbu Sangeeta & Sweta Rai

INTRODUCTION

CONSTITUENTS OF MILK

i. Major constituents: It includes water, fat, protein, lactose and ash/ mineral matters.

ii. Minor constituents: it includes phospholipids, sterols, vitamins, enzyme and pigments etc.

iii. True constituents: it includes milk fat, casein and lactose.

PROCESSING OF PASTEURIZED MILK

A. Buying and collection of milk • Various methods for buying milk are employed, singly or in combination and payment based on weight or volume, the fat content of milk, use, quality (flavour, colour, sediment test, bacterial count etc) and cost of production of milk.

• In almost all countries, the production of milk is confined to rural areas, while demand is mostly urban in nature. Hence milk has to be collected and transported from the production area to processing and distribution point. Milk can be collected from a different cooperative organization, through contractors and by individual producers.

B. Cooling and transportation of milk

• Milk should be cooled to below 5ºC at farm or at chilling centre because common milk micro-organisms grow best between 20 to 40ºC, so prompt cooling is required and it is essential for safe transportation. Different methods can be employed for cooling of milk such as can-immersion method, surface cooler and bulktank cooler etc.

• Milk should be transported from chilling centre to processing unit in morning or in evening hours. Mode of transport depends upon the carrying load, the distance of collection and local conditions. Refrigerated vehicles should be used to prevent the increase in acidity and microbial content of milk.

C. Receiving of milk

When milk is received at the milk plant/dairy, it should be at free from off-flavours and extraneous matter.