INDUSTRY INFORMATION

Milk production process varies depending on the type of milk to be manufactured (e.g.

whole milk, low-fat, organic and flavoured). Parameters like pressure, temperature and type of

equipment to be used will also depend on the type of product. Nestle, Alaska, Magnolia, and

Selecta are one of the well-known milk manufacturers in the Philippines and sourcing of safe and

high-quality milk is a top priority for these manufacturers. Manufacturing of processed milks

usually needs a pasteurization process before packaging; in milk production this is called

sterilization.

Sterilization of milk aims at killing all microorganisms present, including bacterial

spores, so that the packaged product can be stored for a long period at ambient temperature,

without spoilage by microorganisms. Since molds and yeasts are readily killed, we are only

concerned about bacteria. UHT (Ultra High Temperature) processing or sometimes called Ultra-

pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating

it above 135°C for 2-5 seconds.

Ultra-high temperature (UHT) processing

UHT Milk Sterilizer Machine

 More recently, continuous sterilization processes have been introduced. UHT or aseptic

processing involves the production of a commercially sterile product by pumping the product

through a heat exchanger. To ensure a long shelf life the sterile product is packed into pre-

sterilized containers in a sterile environment. An airtight seal is formed, which prevents re-

infection, in order to provide a shelf life of at least three months at ambient temperature. It has

also been known for a long time that the use of higher temperatures for shorter times will result

in less chemical damage to important nutrients and functional ingredients within foods, thereby

leading to an improvement in product quality (Brennan and Grandison, 2008).

In these processes, the milk is heated to 135-1500C for a few seconds, generally in a plate or

tubular heat-exchanger. The milk, which is then almost sterile, has to be filled into containers for

distributions; the filling has to be done aseptically. Ideally, heating and cooling should be as

quick as possible.

This applies only as long as the product remains under aseptic conditions, so it is necessary to

prevent re-infection by packaging the product in previously sterilised packaging materials under

aseptic conditions after heat treatment. Any intermediate storage between treatment and

packaging must take place under aseptic conditions. This is why UHT processing is also

called aseptic processing.

Advantages:

i. Remarkable keeping quality; does not need refrigerated storage;

ii. No cream layer/plug;

 iii. Forms a soft digestible curd, and hence useful for feeding of infants and invalids;

iv. Distinction rich flavour (due to homogenization);

v. Economical to use;

vi. Less liable to develop oxidized taints.

Disadvantages:

i. increased cost of production;

ii. More loss in nutritive value than pasteurization

iii. Gerber test by normal procedure not so accurate.

Sterilized milk must:

i. Keep without deterioration, i.e., remain stable and be of good commercial value for a

sufficient period to satisfy commercial requirement

ii. Be free of any micro-organisms harmful to consumer health, i.e., pathogenic toxicogenic

germs and toxins

iii. Be free of any micro-organisms liable to proliferate, i.e. it should not show signs of

bacterial growth (which leads, inter alia, to an absence of deterioration).

 Homogenizer machine

Milk fat is made up of countless particles, or globules, of different sizes. In raw milk,

these fat globules have a tendency to stick together and float to the surface. Homogenization is

the process of breaking these fat globules into smaller units. This is done by heating the milk and

pumping it through narrow pipes at high pressure. The purpose of homogenization is to increase

the shelf life of milk and to give it a richer taste and whiter colour.

Homogenization causes disruption of fat globules into much smaller ones.

Products of high fat content are more difficult to homogenize and also more likely to

show evidence of fat clumping, because the concentration of serum proteins is low in relation to

the fat content. Usually, cream with higher fat content that 20% cannot be homogenized at high

pressure, because clusters are formed as a result of lack of membrane material (casein).

Increasing the homogenization temperature decreases the viscosity of milk and improves the
transport of membrane material to the fat globules. Homogenization temperature normally

applied are 55-80 °C, and homogenization pressure is between 10 and 25 MPA (100-250 bar),

depending on the product.

Homogenization Flow Characteristics

Homogenization, milk is forced through a narrow gap where the fat globules are split.

When the liquid passes the narrow gap, the flow velocity increases. The speed will

increase until the static pressure is so low that the liquid starts to boil. The maximum speed

depends mainly on the inlet (homogenization) pressure. When the liquid leaves the gap, the

speed decreases and the pressure increases again. The liquid stops boiling and the steam bubbles

implode.

SINGLE-STAGE AND TWO-STAGE HOMOGENIZATION

Homogenizers may be equipped with one homogenizing device or two connected in

series, hence the names single-stage homogenization and two-stage homogenization. In both

single-stage homogenization and two-stage homogenization, the whole homogenization pressure

(P1) is used over the first device. In single-stage homogenization, the back pressure (P2) is
created by the process. In two-stage homogenization the back pressure (P2) is created by the

second stage. In this case the back pressure can be chosen to achieve optimal homogenization

efficiency. Using modern devices, the best results are obtained when the relation P 2/P1 is about

0.2. The second stage also reduces noise and vibrations in the outlet pipe.

Single-stage homogenization may be used for homogenization of products with high fat

content demanding a high viscosity (certain cluster formation).

Two-stage homogenization is used primarily to reach optimal homogenization results

and to break up fat clusters in products with a high fat content. The formation and break-up of

clusters in the second stage is below.

1. After 1st stage 2. After 2nd stage

Disruption of fat globules in first and second stages of homogenization.

EFFECT OF HOMOGENIZATION

The effect of homogenization on the physical structure of milk has many

Advantages:

i. Smaller fat globules leading to less cream-line formation

ii. Whiter and more appetizing color
iii. Reduced sensitivity to fat oxidation
 iv. More full-bodied flavor, and better mouthfeel
v. Better stability of cultured milk products

However, there are also some certain

Disadvantages:

i. Somewhat increased sensitivity to light – sunlight and fluorescent tubes – can

result in “sunlight flavor”.
ii. The milk might be less suitable for production of semi-hard or hard cheeses
because the coagulum will be too soft and difficult to dewater.
Homogenezation flow characteristics