Dairy processing stages

The fresh milk came to the main farm and pumped into bulk storage tanks called milk silos with
100 lt capacity. The fresh milk automatically cooled down until the temperature reaches 4–6°C
with a heat plate exchanger (HPE) while it pumped. After the milk already colled down, the next
process started

1. Separation
Milk comes to dairy milk directly after the milking process needs to be separated from
the unnecessary particle. The separator machine uses high-speed centrifuge that utilizing
the principle that said cream or butterfat is lighter than other components in milk. This
process caused the skim, which is denser than the cream separated and trow outside the
main bowl.
The additional function of the separator is to make the milk composition clean.
2. Clarification
This process also uses the same machine. Each milk comes from the farm need to be
clarified. This process had the purpose of removing particles of dirt such as sand, soil,
dust, and precipitated protein. This process also helps to remove bacteria, spore, and
somatic cells. Milk bacterial clarification also useful to avoids problems during cheese
aging and improves shelf life and organoleptic properties of the dairy products
3. Centrifugation
The primary step in centrifugation, and microfiltration. Centrifugation use to make the
unnecessary particle removed entirely from the milk. When this process completed, the
somatic cells, such as leucocytes, are removed, which will reduce the presence of Listeria
trapped inside the leucocyte. The decreasing of microbial load at this point can decrease
the burden of biofilms, which leads to more efficient work of the HPE

The main use for centrifuges in diary processing plants is hot milk separation. The aim is to
separate the globular milk fat from the serum, the skim milk. This process is known as
skimming. This process is generally combined into the pasteurization line and joined with an in-
line fat standardization system for both milk and cream. Separation normally takes place at 122–
140°F (50–60°C). The fat content of the cream discharged from the separator can be controlled
to a level of between 20 and 70%. The terminology for separation in the dairy industry includes
continuous centrifugal separation of solid particles (Clarifier), separation of cream (Separator),
or separation of bacteria (Bactofuge). The microbial quality of milk powders is highly significant
and it is possible at this early phase of processing to remove 99.9% of the spore-forming bacteria
by either bacto-fugation or microfiltration preceding heat treatment.

Standardization of milk is the alteration of fat and solids-not-fat (SNF) levels, i.e., raising or
lowering of these levels. This is regularly carried out for the consumer market milk supply and in
the production of other milk products including: condensed milk, milk powder, ice cream and
cheese, etc. Standardization is typically carried out to create a uniform milk fat content in the
final dairy product [45].

Milk

- Description

Our fresh milk is produced and sterilized before going to the customer's hand. By using
Centrufagion, separation, and separation, all pathogenic bacteria, dust particles, and other
substances eliminated. Our dairy farm also uses a heat plate exchanger (HPE) in a short time to
minimize the loss of nutrients and maintain freshness.

With milking locations that are kept sterile and clean. Our company guarantees the quality of the
products we sell. Not only is a hygienic milking place, but cow milk extraction workers must
also go through the stages of forming to sterilize themselves before starting work. This is done to
prevent the possibility of cow's milk contaminated with other substances when milked. Cow
health is also maintained so that it does not affect the quality of milk. hygiene and health of the
cows become our priority because unhealthy cows are likely to produce milk with bacterial
levels outside the standard

- Composition

Nutrition Amount
Calory 69/100 ml
Vitamin A 21 IU/gram fat
Vitamin B1 45 μg/100 ml
Riboflavin 159 μg/100 m
Vitamin C 2 mg acid askorbat/100 ml
Vitamin D 0,7 IU/gram fat
Calcium 0,18 %
Iron 0,06 %
Phosphor 0,23 %
Cholesterol 15 mg/100 ml

Process

1.      Separation: Milk comes to dairy milk directly after the milking process needs to be
separated from the unnecessary particle.

The additional function of the separator is to make the milk composition clean.

2.      Clarification: This process also uses the same machine. Each milk comes from the farm
need to be clarified. This process had the purpose of removing particles of dirt such as sand,
soil, dust, and precipitated protein.
3.      Centrifugation: The primary step in centrifugation and microfiltration. Centrifugation
use to make the unnecessary particle removed entirely from the milk, and microfiltration
remove bacteria pathogen

4.Pasteurization

Pasteurization is used to control Mycobacterium Bovis, which causes tuberculosis (TB), cows
will be tested for TB every year and removed from the herd if they are tested positive for this
disease.

5. Verifying the Pasteurization Process: To verify the pasteurization process, the company
uses the PasLite test. This method is used internationally by food and dairy companies to
verify the pasteurization process.

6.Packaging: The last stage is the packaging; after doing various processes, milk will be
placed in the stainless steel milk cans. The steel milk cans are used 1L, 2L, and 5L, so the
client can choose to use it to be delivered to the client. This steel milk cans can also maintain
the freshness and cleanliness of milk that will be sent while traveling.

1. On-time delivery
The freshness of the milk not lass for long. It needs to proceed as fast as possible to

maintain its quality. The industry that depends on milk production needs the milk to
 deliver in its peak condition. The primary nutrient of milk is lactose; it is proteins of

various sorts and butterfat. In whole milk compose of 100.000 compounds, and it so easy

for bacteria to consume one of them. In the old day, when milk not keeps in a safe place

and exposed in oper air, people could also get Typhoid and Scarlet fever, Diphtheria,

Tuberculosis, or various diarrheal diseases. That is why it is essential to deliver it when

the milk still fresh and not expose it in the open air.

2. High hygiene standard

All food has the potential for food born illness. Especially milk, the dairy animal that

contacted to any kind of things including human, may carry the various pathogen. Perfect

hygiene standards needed to keep this happening. The company implements several

layers of protection when the milking process to make sure the human bacterial and

pathogen not contaminated to the milk. It started by cleaning the milking tools, sanitize

the staff, and cleaning the cows. The cows itself has several schedules for a health check

to maintain its condition and make it not stress to the various condition.

By using separators to control the fat content of fresh milk, our company able to produce

low-fat milk with high standards. Separator using a high-speed centrifuge machine that

separates cream or buttermilk from the other milk component. The machine is spun white
speed 6000 revolutions per minute. The machine was producing centrifugal forces of

4,000 to 5,000 times the force of gravity. The spun causes “skim,” which is denser than

the cream separated to the outside bowl, and the lighter part (cream) is forced to the

center and piped off for another use.

Feature：
 Full automation possible with PLC automatic control panel.

 Centrifugal separation requiring no filter media.

 High reliability drive train system backed by delivery of over 1,000 units a year.

 Bowl design with superior separation performance and with good response to discharge loads.

 Pilot valve regulates total/partial discharge of solids.

 Super partial discharger (option) minimizes liquid loss and maximizes thickening of solid

 •fraction for discharge.

 Vibration-proof design realizes long working life.

 Full automation possible with PLC automatic control panel

Model DHY/DHC 270

Capacity(L/H) 500-1500
Discharge time and Discharge time can be adjusted from 0.1-0.9 second, and discharge time

Interval interval can be adjusted from 1-240 minutes according to the raw material.
Motor Speed(rpm) 1460
Motor Power(kw) 4
Turn on time(min) 5-8
Input pressure(mpa) 0-0.1
Weight(kg) 550