The basic milk processing treatments

The basic milk processing treatments

                We have a basic milk processing treatments and I want to share with you the things that I learned in our lesson. I have taken important notes on what are the basic milk processing treatments. This is under our subject Agsc6 which is agricultural science in slaughtering of animals.

The basic milk processing treatments

1.       Heat treatment methods – a) pasteurization – heat treatment of an intensity combined with specific holding time that destroys most of the psychotropic and pathogenic bacteria. But milk must be low at 5 (five) degrees Celsius immediately after heat treatment. This is done to prevent surviving microorganism form multiplying and causing short shelf life of the pasteurized milk. Pasteurization does not significantly affect the nutritional composition of the milk except for the lost of light sensitive vitamins A and riboflavin and the loss of ascorbic acid that is oxidized during storage if the package is not light tight. There are three heat treatments first the LTLT (low temperature long time method), heats the milk at sixty three (63) degrees Celsius for thirty minutes. Second is HTST (high temperature short time method), heats the milk at seventy two (72)  degrees Celsius for fifteen seconds and the last on is UHT, heats the milk about one hundred forty two (142) to one hundred forty five (145) degrees Celsius for two (2) to three (3) seconds to bring the micro organism to zero

2.       Quick cooling methods – it is cooling the milk for about ten (10) degrees Celsius or lower immediately after milking. It is preferred two (2) hours after milking. Quick cooling stops the development of microorganism at an early stage in the lag-phase of the growth curve. Quick cooling is also extends the period that the bacteriostatic properties the milk remain active.

3.       Traditional processing methods – it is the procedure that the salt is added to milk and it cannot be made into “pastillas de leche” and the other traditional way is sugar-treated milk and it cannot be no longer made as “cheese”

4.       Clarification or filtering method – it is the removal of extraneous matter from the milk. This is the simplest way to remove impurities however, this has the disadvantage that all milk has to pass through the dirt that accumulates on the filter.

5.       Standardization method – it refers to the adjustment of milk and dairy products compositions for example butter fat, if the butter fat is high a portion of milk is removed. And if the butter fat is low, a sufficient skim milk is added.

6.       Cream separation methods – the separation of milk fat globules and skim milk causes the globules to rise under gravity and slowly accumulated at the top where they form cream layer.

7.       Homogenization method – it is the process involving the breaking up of the fat globules. And preventing the globules from rising during storage and forming a cream layer.

8.       Reconstitution method – process involving the dissolving of milk powder in water. Inferior quality of whole milk produced due to poor solubility of whole milk powder and oxidation of milk fat during storage.

9.       Recombination method – process of standardizing reconstituted skim milk with butter oil.

Toning method – toned milk is obtained by blending locally produced milk containing high fat content with wat