1. Reception and Testing: Raw milk is delivered to the processing plant is subjected to quality and safety tests. This includes
checking for bacterial contamination, temperature, and composition.
2. Pasteurization: Most milk processing plants pasteurize the raw milk to eliminate harmful bacteria and pathogens. Pasteurization
involves heating the milk to a specific temperature for a set period and then rapidly cooling it to kill any harmful microorganisms
while preserving the milk’s nutritional qualities.
3. Separation: After pasteurization, the milk can be separated into its components—cream and skim milk—using centrifugal
separators. This allows for the creation of different types of milk products with varying fat content.
4. Homogenization: Homogenization is the process of breaking down fat molecules in milk to prevent cream from rising to the top.
This ensures consistent texture and taste throughout the milk.
5. Standardization: Milk is often adjusted to meet specific fat content requirements for different products. This involves mixing
cream and skim milk in varying proportions.
6. Processing into Dairy Products: The standardized milk is processed into various dairy products like butter, cheese, yogurt, ice
cream, and milk powder, among others. Each product requires specific processing steps, such as fermentation for yogurt or
curdling for cheese.
7. Packaging: Processed dairy products are packaged in containers suitable for distribution and consumption. Packaging materials
and methods are chosen to maintain product freshness and prevent contamination.
8. Storage and Distribution: Packaged dairy products are stored in appropriate conditions to maintain their quality and safety.
Distribution channels transport these products to retail outlets, supermarkets, and other points of sale.