DIARY PRODUCTION SCIENCE

Milk Products and Processing

Rizki Nadhia Putri

(145050107111033)

Syaiful Haq Baderuddin

(145050107111034)

ArrumIntaniaArlan
Renaldi Gilang Ramadhan

(145050107111043)
(145050107111063)

Faculty Animal Husbandry

University of Brawijaya
2015

Introduction
A dairy product or milk product is food produced from the
milk of mammals. Dairy products are usually high energyyielding food products. A production plant for the processing of
milk is called a dairy or a dairy factory. Apart from breastfed
infants, the human consumption of dairy products is sourced
primarily from the milk of cows, water buffaloes, goats, sheep,
yaks, horses, camels, domestic buffaloes, and other mammals.
Dairy products are commonly found in European, Middle Eastern,
and Indian cuisine, whereas aside from Mongolian cuisine, they
are little-known in traditional East Asian cuisine. Dairy
product, milk and any of the foods made from milk, including
butter, cheese, ice cream, yogurt, and condensed and dried milk.
Milk has been used by humans since the beginning of
recorded time to provide both fresh and storable nutritious foods.
In some countries almost half the milk produced is consumed as
fresh pasteurized whole, low-fat, or skim milk. However, most
milk is manufactured into more stable dairy products of
worldwide commerce, such as butter, cheese, dried milks, ice
cream, and condensed milk.

A. Milk Processing
Milk is a valuable nutritious food that has a short shelf-life
and requires careful handling. Milk is highly perishable because it
is an excellent medium for the growth of microorganisms
particularly bacterial pathogens that can cause spoilage and
diseases in consumers. Milk processing allows the preservation of
milk for days, weeks or months and helps to reduce food-borne
illness.
The usable life of milk can be extended for several days
through techniques such as cooling (which is the factor most
likely to influence the quality of raw milk) or fermentation.
Pasteurization is a heat treatment process that extends the
usable life of milk and reduces the numbers of possible
pathogenic microorganisms to levels at which they do not
represent a significant health hazard. Milk can be processed

further to convert it into high-value, concentrated and easily

transportable dairy products with long shelf-lives, such as butter,
cheese and ghee.
Processing of dairy products gives small-scale dairy
producers higher cash incomes than selling raw milk and offers
better opportunities to reach regional and urban markets. Milk
processing can also help to deal with seasonal fluctuations in
milk supply. The transformation of raw milk into processed milk
and products can benefit entire communities by generating offfarm jobs in milk collection, transportation, processing and
marketing.
Milk must be pasteurised by heating to a temperature of no
less than 72C and retaining at such temperature for no less than
15 seconds or heating, using any other time and temperature
combination of equivalent or greater lethal effect on any
pathogenic micro-organisms in the milk or using any other
process that provides an equivalent or greater lethal effect on
any pathogenic micro-organisms.
Milk process must be cooled immediately in a way that
ensures that the growth of microbiological hazards in the milk is
prevented or reduced. Dairy products, other than cheese and
cheese products, must be processed using heat treatment that
uses a combination of time and temperature of equal or greater
lethal effect on any pathogenic micro-organisms in the milk
product or using any other process that provides an equivalent or
greater lethal effect on any pathogenic micro-organisms.
Dairy products processed must be cooled immediately in a
way that ensures that the growth of microbiological hazards in
the product is prevented or reduced. To avoid doubt, does not
apply to the processing of dairy products that have been made
using milk . (Food Standards Australia New Zealand, 2009 ).
1. Pasteurization
Pasteurization is most important in all dairy processing. It is
the biological safeguard which ensures that all potential
pathogens are destroyed. Extensive studies have determined
that heating milk to 63 C (145 F) for 30 minutes or 72 C (161

F) for 15 seconds kills the most resistant harmful bacteria. For

the dairy industry, the terms "pasteurization," "pasteurized" and
similar terms mean the process of heating every particle of milk
or milk product, in properly designed and operated equipment, to
one of the temperatures given in the following chart and held
continuously at or above that temperature for at least the
corresponding specified time:

Temperatu
re

Time

Pasteurization Type

63C
(145F)*

30 minutes Vat Pasteurization

72C
(161F)*

15 seconds High temperature short time

Pasteurization (HTST)

89C
(191F)

1.0 second Higher-Heat Shorter Time (HHST)

90C
(194F)

0.5 seconds Higher-Heat Shorter Time (HHST)

94C
(201F)

0.1 seconds Higher-Heat Shorter Time (HHST)

96C
(204F)

0.05seconds Higher-Heat Shorter Time (HHST)

100C
(212F)

0.01seconds Higher-Heat Shorter Time (HHST)

138C
(280F)

2.0 seconds Ultra Pasteurization (UP)

2. Separation

Most modern plants use a separator to control the fat

content of various products. A separator is a high-speed
centrifuge that acts on the principle that cream or butterfat is
lighter than other components in milk.
3. Homogenization

Milk is homogenized to prevent fat globules from floating to

the top and forming a cream layer or cream plug. Homogenizers
are simply heavy-duty, high-pressure pumps equipped with a
special valve at the discharge end. They are designed to break
up fat globules from their normal size of up to 18 micrometres to
less than 2 micrometres in diameter (a micrometre is onemillionth of a metre). Hot milk (with the fat in liquid state) is
pumped through the valve under high pressure, resulting in a
uniform and stable distribution of fat throughout the milk. Twostage homogenization is sometimes practiced, during which the
milk is forced through a second homogenizer valve or a breaker
ring. The purpose is to break up fat clusters or clumps and thus
produce a more uniform product with a slightly reduced viscosity.
4. Packaging
Until the mid 1880s milk was dipped from large cans into
the consumers own containers. The glass milk bottle was
invented in 1884 and became the main container of retail
distribution until World War II, when wax-coated paper containers
were introduced. Plastic-coated paper followed and became the
predominate container. Today more than 75 percent of retail
sales are in translucent plastic jugs. Glass bottles make up less
than 0.5 percent of the business and are used mostly at dairy
stores and for home delivery.
Modern packaging machines are self-cleaning and provide
an aseptic environment for milk packaging. Their improved
design has allowed milk to remain fresh for at least 14 days and
has made it possible for use with ultrapasteurizing equipment for
extended shelf-life applications.

B. Milk Product
Commercially, the quality of raw milk will determine the
competitiveness of dairy products produced by Milk Processing
Industry, because dairy products are produced, mainly in the
form of a liquid (pasteurized milk), or in powder form (powder
milk) and sweetened condensed milk. (Budiyono, 2009).
1. Pasteurized Milk
The process of pasteurization of milk was first conducted by
Franz von Soxhlet in the year 1886. Milk pasteurization or known
as pasteurized milk is a milk product obtained from heating the
milk at a minimum temperature of 161 F for at least 15
seconds, immediately packed in a clean condition and
maintained sanitation. Some bacteria will survive the
pasteurization temperature, in small amounts, but they are
considered harmless and will not damage the milk during normal
cooling conditions. (Budiyono,2009).
The original method of pasteurization was vat pasteurization,
which heats milk or other liquid ingredients in a large tank for at
least 30 minutes. It is now used primarily in the dairy industry for
preparing milk for making starter cultures in the processing of
cheese, yogurt, buttermilk and for pasteurizing some ice cream
mixes.
The most common method of pasteurization in the United
States today is High Temperature Short Time (HTST)
pasteurization, which uses metal plates and hot water to raise
milk temperatures to at least 161 F for not less than 15 seconds,
followed by rapid cooling. Higher Heat Shorter Time (HHST) is a
process similar to HTST pasteurization, but it uses slightly
different equipment and higher temperatures for a shorter time.
For a product to be considered Ultra Pasteurized (UP), it must be
heated to not less than 280 for two seconds. UP pasteurization
results in a product with longer shelf life but still requiring
refrigeration.
Another method, aseptic processing, which is also known as
Ultra High Temperature (UHT), involves heating the milk using
commercially sterile equipment and filling it under aseptic
conditions into hermetically sealed packaging. The product is
termed "shelf stable" and does not need refrigeration until
opened. All aseptic operations are required to file their processes

with the Food and Drug Administration's "Process Authority."

There is no set time or temperature for aseptic processing; the
Process Authority establishes and validates the proper time and
temperature based on the equipment used and the products
being processed.

2. Butter and Butter Milk

Butter is one of the most highly concentrated forms of fluid
milk. Twenty litres of whole milk are needed to produce one
kilogram of butter. This process leaves approximately 18 litres of
skim milk and buttermilk. Today the skim portion has greatly
increased in value and is fully utilized in other products.
Changing whole milk to butter is a process of transforming
a fat-in-water emulsion (milk) to a water-in-fat emulsion (butter).
Whole milk is a dilute emulsion of tiny fat globules surrounded by
lipoprotein membranes that keep the fat globules separate
from one another.
Butter is made from cream that has been separated from
whole milk and then cooled; fat droplets clump more easily when
hard rather than soft. However, making good butter also depends
upon other factors, such as the fat content of the cream and its
acidity.
The process can be summarized in 3 steps:
1 Churning physically agitates the cream until it ruptures the
fragile membranes surrounding the milk fat. Once broken,
the fat droplets can join with each other and form clumps
of fat, or butter grains.
2 As churning continues, larger clusters of fat collect until
they begin to form a network with the air bubbles that are
generated by the churning; this traps the liquid and
produces a foam. As the fat clumps increase in size, there
are also fewer to enclose the air cells. So the bubbles pop,
run together, and the foam begins to leak. This leakage is
called buttermilk.

The cream separates into butter and buttermilk. The

buttermilk is drained off, and the remaining butter is kneaded to
form a network of fat crystals that becomes the continuous
phase, or dispersion medium, of a water-in-fat emulsio butter
also creates its desired smoothness. Eventually, the water
droplets become so finely dispersed in the fat that butters
texture seems dry. Then it is frozen into cubes, then melted, then
frozen again into bigger chunks to sell.n. Working the butter also
creates its desired smoothness. Eventually, the water droplets
become so finely dispersed in the fat that butters texture seems
dry. Then it is frozen into cubes, then melted, then frozen again
into bigger chunks to sell

3. Yogurt
Yogurt is made in a similar fashion to buttermilk and sour
cream, but it requires different bacteria and temperatures.
Whole, low-fat, or skim milk is fortified with nonfat dry milk or
fresh condensed skim milk, in order to raise the total solids to 14
to 16 percent. The mixture is heat-treated as for buttermilk and
then cooled to 45.6 to 46.7 C (114 to 116 F). At this point a
culture of equal parts Lactobacillus bulgaricus and Streptococcus
thermophilus is added to the warm milk.
Yogurt is a fermented milk product that contains the
characteristic bacterial cultures Lactobacillus bulgaricus and
Streptococcus thermophilus. All yogurt must contain at least
8.25% solids not fat. Full fat yogurt must contain not less than
3.25% milk fat, lowfat yogurt not more than 2% milk fat, and
nonfat yogurt less than 0.5% milk.
4. Sour Cream
Sour cream is made according to the same temperature
and culture methods as used for buttermilk. The main difference
is the starting materialsour cream starts with light 18 percent
cream.

5. Cheese
The cheese-making process consists of removing a major
part of the water contained in fresh fluid milk while retaining
most of the solids. Since storage life increases as water content
decreases, cheese making can also be considered a form of food
preservation through the process of milk fermentation.
6. Ice Cream and Frozen Desert
The basic steps in the manufacturing of ice creams are generally
as follows

Blending of the mix ingredients.

Pasteurization
Homogenization
Aging the mix
Freezing
Packaging
Hardening

BLENDING: First the ingredients are selected, weighed and then

blended together to produced what is known as the ice cream
milk.

PASEURIZATION: The mix is then pasteurized. Pasteurization is

the biological control point in the system, designed for the
destruction of pathogenic bacteria. In addition to this very
important function, pasteurization also reduces the number of
spoilage organisms such as psychrotrophs, and helps to hydrate
some of the components (proteins, stabilizers).
Pasteurization (Ontario regulations): 69 C/30 min. 80 C.
Both batch pasteurizes and continuous (HTST) methods are used.
HOMOGENIZATION: The mix is also homogenized which forms
the fat emulsion by breaking down or reducing the size of the fat
globules found in milk or cream to less than 1 m. Two stage
homogenization is usually preferred for ice cream mix. Clumping
or clustering of the fat is reduced thereby producing a thinner,
more rapidly whipped mix. Melt-down is also improved.
Homogenization provides the following functions in ice cream
manufacture:

Reduces size of fat globules

Increases surface area

Forms membrane

makes a smoother ice cream

gives a greater apparent richness and palatability

better whipping ability

decreases danger of churning the fat

makes possible the use of butter, frozen cream, etc.

increases resistance to melting

AGING: The mix is then aged for at least four hours and usually
overnight. This allows time for the fat to cool down and
crystallize, and for the proteins and polysaccharides to fully
hydrate. Aging provides the following functions: * Improves
whipping qualities of mix and body and texture of ice cream * Fat
crystallization * Protein and stabilizer hydration viscosity increase
* Membrane rearrangement protein/emulsifier interaction
Freezing and Hardening Following mix processing, the mix is
drawn into a flavor tank where any liquid flavors, fruit purees, or
colors are added. The mix then enters the dynamic freezing
process which both freezes a portion of the water and whips air
into the frozen mix. The "barrel" freezer is a scraped-surface,
tubular heat exchanger, which is jacketed with a boiling
refrigerant such as ammonia or freon (see refrigeration section).
Mix is pumped through this freezer and is drawn off the other end
in a matter of 30 seconds, (or 10 to 15 minutes in the case of
batch freezers) with about 50% of its water frozen. There are
rotating blades inside the barrel that keep the ice scraped off the
surface of the freezer and also dashers inside the machine which
help to whip the mix and incorporate air. Ice cream contains a
considerable quantity of air, up to half of its volume. This air is
referred to as overrun, the calculations of which are explained in
detail elsewhere. This gives the product its characteristic
lightness. Without air, ice cream would be similar to a frozen ice
cube.
As the ice cream is drawn with about half of its water
frozen, particulate matter such as fruits, nuts, candy, cookies, or
whatever you like, is added to the semi-frozen slurry which has a
consistency similar to soft-serve ice cream. In fact, almost the
only thing which differentiates hard frozen ice cream from softserve, is the fact that soft serve is drawn into cones at this point
in the process rather than into packages for subsequent
hardening. After the particulates have been added, the ice cream

is packaged and is placed into a blast freezer at -30 to -40C

where most of the remainder of the water is frozen. A primer on
the fundamental aspects of freezing will provide more details of
this complex process.
Below about -25C, ice cream is stable for indefinite
periods without danger of ice crystal growth; however, above this
temperature, ice crystal growth is possible and the rate of crystal
growth is dependent upon the temperature of storage. This limits
the shelf life of the ice cream.

DAFTAR PUSTAKA
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Budiyono Haris.2009. Analisis Daya Simpan Produk Susu
Pasteurisasi Berdasarkan Kualitas Bahan Baku Mutu Susu.
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