Use of Milk Evaporation Plant in Dairy Industry

Dairy plants are in great demand all over the world nowadays, but it is difficult to give general characteristics as their size and types of manufactured products vary greatly. The dairy industry can be divided into several manufacturing sectors. Each section produces wastewater of a specific composition, depending on the product being produced i.e. milk, cheese, butter, milk mixture, and condensate.

Basically, evaporation in this industry means the concentration of liquid milk products containing dissolved or suspended constituents. This process is followed particularly in the dairy industry for manufacturing of evaporated milk, condensed milk, and other traditional Indian dairy products like kheer, basundi, etc.

Evaporated and condensed milk are the two types of condensed milk from which water is extracted. Evaporated milk is plain milk with less than half or less of milk. It evaporates at high pressure and temperature without sugar and contains mostly milk fat and solids. It gives regular evaporated milk - the shelf life varies with fat content - up to 15 months of shelf life.

Adding sugar to condensed milk basically causes evaporation. Milk is then used for consumer use and for commercial use in baking, ice cream processing, and candy production. This product has a shelf life of two years.

The Manufacturing Process Evaporated milk

• Raw milk is transported from the dairy farm to the plant in a refrigerated tank truck. The smell, taste, bacteria, sludge and milk proteins and milk fat are examined at the

milk evaporation plant. The composition of protein and fat is measured from milk under highly sensitive infrared lamps.

• The milk is piped through filters and into pasteurizers. Here, the milk is heated in a quick way in two ways. The High Temperature Short Time method (HTST) gives the milk to temperatures of 161 °F (71.6°C) for 15 seconds. The Ultra High Temperature (UHT) method heats the milk to 280°F (138°C) for two seconds.
• Warm milk is piped to evaporation. The boiling point in milk is brought down to 104-113 ° F (40-45 ° C) by a vacuum evaporation process (liquid emerges at a pressure lower than atmospheric pressure). As a result, milk concentrates 30-40% solids. Also, the taste cooked in milk is minimal or non-existent.
• It is then homogenized by increasing the pressure of the milk through small pores. It breaks down fat globules into minute particles, improving its color and consistency.
• A pre-measured amount of stable salt, like potassium phosphate, is added to milk to make it smooth and creamy. This stabilization makes the milk pale.
• Milk is given under a series of ultraviolet lights to strengthen with vitamin D.

Condensed milk

• For several seconds, the milk heats up to about 185 ° F (85 C). The evaporator is then piped to where the water is drained.
• The milk is then concentrated under vacuum pressure until it thickens to 30-40%. Now it has a syrup consistency.
• The milk is cooled and then vaccinated with about 40% powdered lactose crystals. The milk is then stimulated to stimulate crystallization. It is this sugar that protects condensed milk.
• The milk is piped into sterilized containers which are then vacuum-sealed

Both of these methods increase the stability of the milk, reduce the chances of accumulation during storage, and reduce the level of bacteria.

Different milk processing plants have their own processing carts. In most cases, it is necessary to explain the milk at the dairy reception, to remove dirt particles such as sand, soil, dust and skin proteins, which will protect the flow processing equipment.

The engineering design manufactures milk evaporation plant according to specific components that provide the right milk contact surface, cleanliness without frequent spillage, fast heat transfer and economy of steam/power used to operate the plant.

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