New Product Development (All Dairy Products)
- Market Research
- Lab Testing & Shelf Life Study
- Process Description
- Staff Training, Equipment Sourcing & Line Commissioning
- Packaging Development & Statutory Certifications
Process Description
Dairy plants process the raw milk they receive from farmers
so as to extend its marketable life. Two main types of processes
are employed:
(1) heat treatment to ensure the safety of milk for
human consumption and to lengthen its shelf-life, and
(2) dehydrating
dairy products such as butter, and milk powders so that they
can be stored.
Butter
Today, milk is separated by large machines in bulk into cream
and skim milk. The cream is processed to produce various consumer
products, depending on its thickness, its suitability for culinary
uses and consumer demand, which differs from place to place
and country to country.
Skimmed milk
The product left after the cream is removed is called skim,
or skimmed, milk. Reacting skim milk with or with an acid makes
casein curds from
the milk solids in skim milk, with
whey as a residual.
To make a consumable liquid a portion of cream is returned to
the skim milk to make
low fat milk
(semi-skimmed) for human consumption. By varying the amount
of cream returned, producers can make a variety of low-fat milks
to suit their local market. Other products, such as
calcium,
vitamin D,
and flavoring, are also added to appeal to consumers.
Milk powders
Milk is also processed by various drying processes into powders.
Whole milk, skim milk, buttermilk, and whey products are dried
into a powder form and used for human consumption
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