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SAMPLE Manufacturing Production Process

The document outlines the step-by-step manufacturing process of converting raw milk into finished dairy products, emphasizing quality and safety. Key stages include raw milk reception, weighing, clarifying, standardization, pasteurization, cooling, aging, homogenization, filling, packaging, and distribution. Each step is designed to ensure product integrity and compliance with safety standards.

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ERICKA MAE MAGADIA
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53 views3 pages

SAMPLE Manufacturing Production Process

The document outlines the step-by-step manufacturing process of converting raw milk into finished dairy products, emphasizing quality and safety. Key stages include raw milk reception, weighing, clarifying, standardization, pasteurization, cooling, aging, homogenization, filling, packaging, and distribution. Each step is designed to ensure product integrity and compliance with safety standards.

Uploaded by

ERICKA MAE MAGADIA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Manufacturing and Production Process

Production Overview
The production process outlines the step-by-step transformation of raw materials into a
marketable finished product. For this project, the process involves handling raw milk and
converting it into a finished dairy product through a series of carefully controlled
operations. The following description presents each stage of the production line, ensuring
product safety, consistency, and quality throughout.

Step-by-Step Process Description


1.​ Raw Milk Reception

Raw milk is delivered to the facility via sanitized tankers. Upon arrival, the milk is
subjected to quality checks (e.g., temperature, acidity, microbial load). Only milk that
passes quality criteria is unloaded into receiving tanks.

2.​ Weighing and Clarifying

The milk is weighed to record incoming volume. It then passes through clarifiers to
remove dirt, hair, and other physical impurities.

3.​ Storing

Clarified milk is temporarily stored in stainless steel storage tanks under chilled
conditions to preserve freshness before processing.

4.​ Standardization

Fat and non-fat solids content are adjusted to meet the specific formulation requirements
for the final product, whether full cream, low-fat, or skim.

5.​ Pasteurization

Milk is heated (usually to 72°C for 15 seconds) to kill pathogenic microorganisms,


ensuring product safety and extending shelf life.
6.​ Cooling

After pasteurization, the milk is immediately cooled to around 4°C to inhibit microbial
growth.

7.​ Aging

For specific dairy products like ice cream or yogurt, the mix is held at low temperatures
(4°C) for several hours to improve texture and flavor development.

8.​ Freezing / Homogenization / Crystallization

The aged mix undergoes homogenization for even fat distribution, and depending on the
product, is partially frozen (for ice cream) or cultured (for yogurt). This step may also
include air incorporation or crystal formation.

9.​ Filling

The product is filled into containers (cups, tubs, bottles) using automated filling
equipment to ensure hygienic and uniform distribution.

10.​Packaging

Sealed containers are labeled, batch coded, and packed in secondary packaging. This
protects the product and provides product information for the consumer.

11.​Storage and Distribution

Finished goods are stored in cold rooms and transported using refrigerated vehicles to
maintain the cold chain from plant to point of sale.

Process Flow Diagram


The production process is visually illustrated in the diagram below:

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