Scientific Lab & Dairy Tech

Purpose: To receive, weigh, and test raw milk quality before processing.

Key Equipment:

• Milk reception tank

• Weighing balance or flow meter

• Milk filter and chiller

• Sampling and testing instruments (for fat, SNF, acidity, etc.)

Purpose: Removes dust, dirt, and somatic cells from milk.

Equipment:

• Milk Clarifier / Centrifugal Separator – separates solid impurities.

• Filter – removes any residual particles.

Purpose: Adjusts fat and solids-not-fat (SNF) content to meet legal and product specifications.

Equipment:

• Cream separator

• Mixing tanks

Purpose: Breaks down fat globules to ensure uniform distribution, preventing cream separation and improving texture and taste.

Equipment:

• High-pressure homogenizer

Purpose: To destroy pathogenic microorganisms without significantly altering nutritional value or flavor.

Process:

• Milk is heated to 72°C for 15 seconds (HTST method) or 63°C for 30 minutes (LTLT method).

• Then it is rapidly cooled to 4°C.

Equipment:

• Plate Heat Exchanger (PHE) or Batch Pasteurizer

• Hot water generation system

• Temperature control and monitoring instruments

Purpose: Quickly cools pasteurized milk to prevent bacterial growth and preserve freshness.

Equipment:

• Cooling section of PHE

• Refrigerated storage tanks (SS316)

Purpose: To pack pasteurized milk into containers (pouches, bottles, or cartons) under hygienic conditions.

Equipment:

• Automatic form-fill-seal machine or bottle-filling machine

• Date coding and labeling system