Lecture_14___fluid_milk_technology

Lecture_14___fluid_milk_technology - Fluid Milk Processing...

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1 Fluid Milk Processing Carmen I. Moraru Cornell University Types of fluid milk products Reading assignment: Goff and Griffiths. 2006. Major advances in fresh milk and milk products: fluid milk products and frozen desserts Read pages 1163 - 1165
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2 PMO quality requirements for fluid milk ** Not applicable to cultured products **** Not applicable to bulk shipped heat-treated milk products ***** 21 CFR 113.3(e)(1) contains the definition of “COMMERCIAL STERILITY” EU quality requirements for market milk
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3 Pasteurized milk flow diagram Raw milk received at plant Filtering Cooling Storage Clarification Centrifugal separation Pasteurization Homogenization Cooling Filling/packing Storage Distribution/Retail Market milk Standardization 4ºC 72-73ºC/15s 4ºC Dark, 4ºC Cream Impurities 63-65ºC/15s Then cool to 4ºC Adjustment of fat content >55ºC Thermization Pasteurized milk processing line Milk Cream Skim milk Standardized milk Heating medium Cooling medium Diverted flow 1 Balance tank 2 Product feed pump 3 Flow controller 4 Deaerator 5 Separator 6 Constant pressure valve 7 Density transmitter 8 Flow transmitter 9 Regulating valve 10 Shut-off valve 11 Check valve 12 Homogenizer 13 Booster pump 14 Holding tube 15 Flow diversion valve 16 Plate heat exchanger 17 Process control Photo : TetraPak Dairy Processing Handbook, 2003
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4 Specifics of pasteurized milk processing - Homogenization can be: - Partial – when applied only to cream, after centrifugal separation. Advantage: more economical. - Total – when applied to the entire milk stream, after standardization - Standardization - Typical standardized products for US: 2% and 1% fat - Standardization is typically done by mixing cream back into skim 2% Skim: 0.1% Cream: 40% 38 parts skim 1.9 parts cream 39.9 parts 2% milk Selection of heat treatment - All pathogens of concern should be destroyed – which are those? -
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This note was uploaded on 05/02/2009 for the course FDSC 4250 taught by Professor Moraru during the Spring '09 term at Cornell.

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Lecture_14___fluid_milk_technology - Fluid Milk Processing...

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