Dairy
Milk is one of the most produced and valuable products in the world. The dairy industry also generates high value products, such as ultra-pasteurized milk, cheese, yoghurt, cream, butter and highly nutritious food. All of which provide energy and a great amount of proteins and micronutrients.
Fresh milk reception
The milk reception is the point to check out the quality of the product in order to accept only real fresh milk at the correct temperature and carring health parameters. Once the quality is accepted the milk is pumped and quantified to the milk silos
Fresh milk reception
Milk standardization
Standardization is a process of fat separation which is then used to make different products and depending on the amount of fat extracted from milk, different presentations can be found in the market.
Pasteurization
The pasteurization method consists of a thermal process for the elimination of bacteria contained in it. It is done using heat exchangers. This process must be calculated thoroughly in order to get rid of any infectious agent, keeping the properties and quality of milk.
Temperature and pasteurization time are highly relevant factors for the elimination of pathogen microorganisms found in milk.
Yoghurt
Standard prepared milk according to the type of yogurt to be made comes from the pasteurizer at a temperature from 80 to 90 °C to begin with denaturalization of the protein, sustained time should be from 5 to 20 minutes. Afterwards it goes through maturity to efficiently cool down the mix to a temperature of 42-43 °C
The goal is to preserve viscosity created by the acid and other enzymes; coagulation effect over the maturity time.
Milk treatment
Stirred Yoghurt
