ย Types of Dairies|Dairy Engineering|Technical Superintendent milma|Techynical Superintendant Milk Marketing Federation Limited
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Kerala PSC is conducting Exam ofย Technical Superintendent Milk Marketing Federation Limited(MILMA). The Milma Technical Superintendent Exam will be on 19 February 2020. All candidates need to give the confirmation before December 12. The study materials of technical superintendent Milma can be got fromย eee.bibimohanan.comย ,ย www.eeemadeeasy.comย and video classes will be available in the YouTube Channelย EEE Made Easy. You can followย EEE Made Easy Telegram channelย to get updates of the exam for the post of Technical Superintendent Milk Marketing Federation Limited.
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Types of Dairies and Perishable nature of milk
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Diaries
Since India is the leading country in milk production in the world at a fast rate, it has been lead to a need for veryย scientific layout and planning for the dairies being set up by the dairy designers, engineers, and architects.
ย Inย some organized sectors, milk collection and chilling of milk are done, before it is transported for processing at theย dairy factory.ย
Theย dairy technologyย commences with the processing milk at the dairy plants for market milk andย various dairy products.ย
ย Inย some organized sectors, milk collection and chilling of milk are done, before it is transported for processing at theย dairy factory.ย
Theย dairy technologyย commences with the processing milk at the dairy plants for market milk andย various dairy products.ย
Dairy plantย layout and design
The dairy plantย layout and designย means designing a layout plan for dairy plant. i.e layoutย of various sections in dairy building, equipment layout, laying of dairy machines in each section for economicalย and efficient movement of men and material in the plant.
Milk and milk products, however, impose certain requirements that do not occur elsewhere in food or otherย industries.ย
These special requirements affect the structure and the layout of the building, the provision andย distribution of services and the choice of site.ย
The products of the dairy industry โ milk for liquid consumption,
These special requirements affect the structure and the layout of the building, the provision andย distribution of services and the choice of site.ย
The products of the dairy industry โ milk for liquid consumption,
yoghurt, curd, cream, butter, ghee, and similar products, cheese, milk powder and so on- are foods which play aย fundamental part in human nutrition.
ย Materials and methods used in the building must be such as to give the longestย practical life with the minimum of maintenance, in spite of working conditions which are often relatively severeย from both the mechanical and chemical point of view.ย
It should also be seen that most of the repairs, alterationsย or extensions could be done without stopping the production. These characteristics demand the closest attentionย during planning.
ย Materials and methods used in the building must be such as to give the longestย practical life with the minimum of maintenance, in spite of working conditions which are often relatively severeย from both the mechanical and chemical point of view.ย
It should also be seen that most of the repairs, alterationsย or extensions could be done without stopping the production. These characteristics demand the closest attentionย during planning.
There is a need for the highest standard of hygiene. Milk is the most suitable medium for the growth of microorganism,ย therefore every possible measure should be taken to reduce the possibility of contamination, especially afterย processing.
ย Goodย layout designย and use of proper materials and techniques make a great contribution toย hygiene. The dairy layout needs careful thought and planning keeping in view the manufacture of the products andย their commercial aspects.
ย Goodย layout designย and use of proper materials and techniques make a great contribution toย hygiene. The dairy layout needs careful thought and planning keeping in view the manufacture of the products andย their commercial aspects.
ย Perishable nature of milk
Milk by its nature is perishable. The following three factors contribute to its being perishable:
(i) Contamination with bacteria due to widely dispersed and unhygienic collection methods
(ii) Warm temperatures of tropical climate
(iii) The prolonged time before cooling or processing
In practice, none of these factors can be eliminated completely, so if anyone is accentuated, the life of milk willย decrease.ย
Therefore, every effort must be made to minimize these factors on the farm, during the collection at milkย plant and during distribution to consumers.
ย At the farm, the aim must be to cool milk as soon as possible after
Therefore, every effort must be made to minimize these factors on the farm, during the collection at milkย plant and during distribution to consumers.
ย At the farm, the aim must be to cool milk as soon as possible after
milking. Ideally, the milk should be chilled to 4 ฬC within two hours after milking. If for any reason this can notย be done at the farm, quick transport of milk to the plant is essential.ย
If milk can be stored conveniently at the farmย or local collecting depot at low temperature, the organization of transport to the milk processing plant is simplifiedย to a greater extent by transporting bulk quantity in insulated tankers.ย
The type, size, and a number of vehiclesย necessary are, therefore determined not only by the usual factors such as distance or nature of roads but also byย the condition of milk production.
If milk can be stored conveniently at the farmย or local collecting depot at low temperature, the organization of transport to the milk processing plant is simplifiedย to a greater extent by transporting bulk quantity in insulated tankers.ย
The type, size, and a number of vehiclesย necessary are, therefore determined not only by the usual factors such as distance or nature of roads but also byย the condition of milk production.
When the milk is drawn from the udder of the milch animals (cows, buffaloes, goats, sheep, etc.), the quality ofย milk is almost sterile.ย
The milk has its own antimicrobial system present which is active till 2 to 3 hours ofย milking.ย
The components in milk such as the lactoperoxidase system, immunoglobulins, lactoferrin, etc. have theย antimicrobial effect.ย
The perishable nature of milk comes into the picture with the contamination from air, human,ย and milking utensils. The temperature of milk during milking is equal to body temperature i.e., 37ยฐC.ย
The milk isย very rich in nutrients such as carbohydrates, fats, proteins, minerals, vitamins, and water becomes goodย media for the growth of micro-organisms.ย
So the milk should be immediately sent to the dairies within 2 or 3
The milk has its own antimicrobial system present which is active till 2 to 3 hours ofย milking.ย
The components in milk such as the lactoperoxidase system, immunoglobulins, lactoferrin, etc. have theย antimicrobial effect.ย
The perishable nature of milk comes into the picture with the contamination from air, human,ย and milking utensils. The temperature of milk during milking is equal to body temperature i.e., 37ยฐC.ย
The milk isย very rich in nutrients such as carbohydrates, fats, proteins, minerals, vitamins, and water becomes goodย media for the growth of micro-organisms.ย
So the milk should be immediately sent to the dairies within 2 or 3
hours of milking, before it gets sour.ย
If the dairy is very far away from the milk collection area, it should beย chilled to below 10ยฐC in the bulk milk coolers at the farm level (village co-operatives and/or chilling centers) soย that the microbial activity is inactivated.
If the dairy is very far away from the milk collection area, it should beย chilled to below 10ยฐC in the bulk milk coolers at the farm level (village co-operatives and/or chilling centers) soย that the microbial activity is inactivated.
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Dairy Engineering More Notes
- Types of Dairies
- Importance of Dairy Plant Design
- Feeding System in Dairy Plant
- Classification of Dairy Plants
- Basic Principles of Evaporators
- Technical Superintendent Milma Syllabus
- Technical Superintendent Milma Previous Question paper
- Dairy Engineering MCQ questions 1
- Dairy Engineering MCQ questions 2
- Dairy Engineering MCQ questions 3
- Dairy Engineering MCQ questions 4
- The Technology of Milk and Milk products/ Technology of Butter making
- Butter making in Batch Churn
- Continuous Butter Making
- Ice cream FSSAI standards
- Indigenous Milk products Sweets
- Quality Assurance Standards of milk Products
- Air Heating Systems of Dairy Plant
Also vistย www.eeemadeeasy.comย for for Study materials