PROCESS FLOW CHARTS
1
Pasteurised milk
Milk
(grading, sampling,
Receiving weighing, testing)
Cooling to 5°C and storage
Preheating (35-40°C)
Filtration/ clarification
Cooling and storage
(5°C or below)
Standardisation
Pasteurisation
Homogenisation
Packaging
Storage (5°C or below)
Sterilised milk (In-bottle sterilisation)
Milk
Cooling to 5°C and bulk storage
Preheating (35-40°C)
Filtration/ clarification
Cooling and storage
(5°C or below)
Standardisation
Pre-heating
Homogenisation
Clarification (60°C)
Bottle Filling and capping
Sterilising
Cooling (RT)
Storage (RT)
Flavoured milk
Receiving milk
Standardisation
Preheating (35-40°C)
Homogenisation
Mixing cocoa, sugar and stabiliser
Or
Mixing flavour/ essence, colour and sugar
Pasteurisation
Cooling (5°C or below)
Bottling and
storage
(5°C or below)
Butter milk
Skim milk
Receiving
Filtration
Pasteurisation (UHT)
Cooling (22°C) Breakup of coagulum
Inoculation(1%)
Adding butter
Incubation (21-22°C) granules
Coagulation Cooling (5-10°C )
12-16 h, 0.8-0.85% TA
Packing and
Creaming storage (5-10°C)
Butter
Milk
Preheating Cream
Separation Nutralisation
(centrifugal)
Cream
Standardisation
Pasteurisation
or Churning
Vacreation
Washing
Cooling
Cooling (5-10°C ) Salting and
Ripening working
Packaging
Ageing (5-10°C )
and storage
Icecream
Ingredient-2 Ingredient-3
Ingredient-1 Ingredient-4
Mixing
Pasteurising the mix (68°C for 30 min)
Homogenising the mix
Colouring or ageing the mix (0-4°C)
Freezing the mix (-4 to -5°C)
Packaging the ice cream
Hardening and storage of
ice cream (-23 to -29°C)
Cheddar Cheese
Milk
Cooking
Preheating (35-40°C) (up to 37-39°C)
Filtration/ clarification Drainage of whey
Standardisation Cheddaring
Pasteurisation Milling
Adding starter Salting
(ripening 31°C)
Hooping
Adding colour
Dressing
Adding rennet /
Renneting 31°C Pressing
Coagulation/ setting Drying
Cutting Paraffining
Curing/ maturing
Cheddaring is a process that cheese makers use to further acidify the
curds and draw more whey out.
Rennet is used to separate milk into solid curds (for cheesemaking) and liquid whey, and so it or its substitutes is
used in the production of most cheeses.
Curds are milled by hand
When the turning process is complete, the loaves must be cut down into a
size that fits in the mill. The mill will cut the matted curd into about 1.3 cm
(0.5 in) pieces. During this process, the milled curds are constantly stirred to
avoid re-matting
where the whey has been drained out completely and then placed in a round
mould called a hoop
Cottage Cheese
Pasteurised skim milk
Adding CaCl2
Adding starter
Adding rennet
Setting
Cutting
Cooking
Drainage of whey
Washing and
draining the curd
Salting
Creaming
Packing and storage
Cottage Cheese
Evaporated milk
Milk
Filtration/ clarification
(38-40°C)
Standardisation
Preheating (115-118°C)
Evaporation
Homogenisation
Cooling
Packaging
Sterilisation
Cooling
Shaking
Storage
Plant layout
Plant layout
Class work
• Draw the layout of any dried vegetables
manufacturing plant producing 100 kg product per
day.
The answer should have following steps
• Flow chart
• Assumptions about capacity utilisation,
storage or raw and processed materials, etc.
• Type of equipment necessary
• Planning of equipment installation area
• Layout
15
Flow chart for vegetable dehydration
Harvest
Wash
Sort / grade
Treatment with SO2
Peel
Syruping
Cut / slice/ store
Dry
Pulp
Pack Rags
Blanch Label and
store
Acid dip
Equipment
• Wash tanks or special washers
• Knives, peelers, small peeling machines
• Fruit and vegetable choppers, cutters, slicing
and dicing machines
• Pulpers, liquidisers, steamers, or at a large
scale, pulper-finishers
• Boiling pan, heat source, wire basket or
steamer
• Weighing scales or scoops, suplhuring cabinet
or food grade plastic tank
• Weighing scales or scoops, boiling pan,
heater, food-grade tank, muslin cloth filter
• Sun-drying, solar dryer, any type of suitable
dryer
• Electric heat sealer for plastic bags
Assignment
• Draw and explain the flow charts for preparation of
any two milk products, that have been discussed in
the class.
18
Thank You
19
Standardisation of milk
Refers to adjustment of fat/SNF to a desired value
so as to conform to the legal or other
requirements prescribed.
How many parts by weight of 40%
cream and 3% milk must be mixed to
make milk testing 5% fat.
• X+Y=1
• X(0.03)+Y(0.4)=(1)0.05
Pearson’s square method
40
2 parts of 40% with 35 parts of 3% to
make 37 parts of 5%.
How many kg of 28% cream and 3%
milk is required to make 500 kg of
mixture testing 4% fat.
Ans: 20 and 480
