Index Chemical structure of milk fat

Melting point of fat

22
23
Iodine value 23
Refractive index 24
Nuclear Magnetic Resonance (NMR) 24
Chapter 1 Fat crystallisation 24
Primary production of milk 1 Proteins in milk 25
Cow milk 2 Amino acids 25
Secretion of milk 3 The electrical status of milk proteins 26
The lactation cycle 4 Classes of milk proteins 26
Milking 4 Casein 27
Hand milking 4 Casein micelles 28
Machine milking 5 Precipitation of casein 29
Automatic milking systems 6 Precipitation by acid 29
Cooling of milk 7 Precipitation by enzymes 30
Cleaning and sanitising 8 Whey proteins 31
Cooling of milk on the farm 8 α-lactalbumin 31
Farm cooling equipment 9 β-lactoglobulin 31
Frequency of delivery to the dairy 9 Immunoglobulins and related minor proteins 31
Buffalo milk 10 Membrane proteins 32
Yield and lactation period 10 Denatured proteins 32
Secretion of milk 10 Milk is a buffer solution 32
Some properties of sheep milk 11 Enzymes in milk 33
Milking 11 Peroxidase 33
Hand milking 11 Catalase 33
Machine milking 11 Phosphatase 33
Sheep (ewe) milk 11 Lipase 34
Yield and lactation period 12 Lactose in milk 34
Flock size 12 Vitamins in milk 35
Secretion of milk 12 Minerals and salts in milk 35
Milk fat 12 Other constituents of milk 36
Protein 12 Changes in milk and its constituents 36
Some properties of sheep milk 12 Changes during storage 36
Milking 12 Oxidation of fat 36
Hand milking 13 Oxidation of protein 37
Machine milking 13 Lipolysis 37
Goat milk 14 Effects of heat treatment 37
Yield and lactation period 14 Fat37
Secretion of milk 14 Protein 38
Milking 15 Enzymes 38
Hand milking 15 Lactose 39
Machine milking, cooling and storage 15 Vitamins 39
Minerals 39
Physical properties of milk 40
Chapter 2 Appearance 40
Density 40
The chemistry of milk 17 Osmotic pressure 41
Basic chemical concepts 18 Freezing point 41
Atoms 18 Acidity 41
Ions 18 Titratable acidity 42
Molecules 18 Colostrum 42
Basic physical-chemical properties of cows’ milk 19
Definitions 19
Acidity of solutions 20 Chapter 3
pH 20
Neutralisation 20 Rheology 43
Diffusion 20 Definition 44
Osmosis 21 Characterisation of materials 44
Reverse osmosis 21 Shearing 45
Dialysis 21 Newtonian fluids 45
Composition of cows’ milk 22 Non-Newtonian fluids 46
Milk fat 22 Shear-thinning flow behaviour 46

Dairy Processing Handbook/Index 443

 Shear-thickening flow behaviour 46 Fungi 67
Plastic flow behaviour 46 Yeasts 67
Time-dependent flow behaviour 47 Reproduction of yeast 67
Thixotropic fluids 47 Conditions for the growth of yeast 67
Rheopectic fluids 47 Environment and nutrients 67
Anti-thixotropic fluids 47 Moisture 67
Flow behaviour models 47 Acidity 68
Typical data 48 Temperature 68
Measuring equipment 48 Oxygen 68
Measuring techniques 50 Classification of yeasts 68
Pressure drop in pipes 50 Importance of yeast 68
Pressure drop in fittings 51 Moulds 68
Reproduction of moulds 68
Metabolism of moulds 69
Chapter 4 Moisture 69
Water activity (aw) 69
Microbiology 53 Oxygen 69
Some milestones of microbiological history 53 Temperature 69
Micro-organisms in nature 54 Acidity 69
Protozoa 54 Importance of moulds in the dairy 69
Algae 54 Penicillium 69
Yeasts 55 Milk mould 69
Moulds 55 Bacteriophages 70
Bacteria 55 Structure of bacteriophages 70
Viruses 55 Reproduction of phages 70
Biotechnology 55 Concluding notes 70
Bacteria 55
Morphology of bacteria 56
Shape of bacteria 56
Chapter 5
Cell structure and function of bacteria 56
Mobility of bacteria 57 Collection and reception of milk 73
Spore formation 57 Keeping the milk cool 74
Capsule formation 57 Design of farm dairy premises 74
Growth factors for bacteria 57 Delivery to the dairy 74
Nutrients 57 Churn collection 74
Water activity 57 Bulk collection 75
Definitions of water activity 58 Testing milk for quality 75
Effect of water activity on growth 58 Taste and smell 76
Temperature 59 Cleaning checks 76
Classification by temperature 59 Sediment tests 76
Oxygen 59 Hygiene or Resazurin tests 76
Light 60 Somatic cell count 76
pH – effect of acidity on growth 60 Bacteria count 76
Multiplication of bacteria 61 Protein content 76
Rate of multiplication 61 Fat content 76
Growth curve of bacteria 61 Freezing point 76
Biochemical activity 61 Milk reception 77
Breakdown of carbohydrates 62 Churn reception 77
Breakdown of protein 62 Tanker reception 77
Breakdown of fat 63 Measuring by volume 78
Breakdown of lecithin 63 Measuring by weight 78
Pigment and colour production 63 Tanker cleaning 79
Mucus production 64 Chilling the incoming milk 79
Odour production 64 Raw milk storage 79
Pathogens in milk 64 Agitation in silo tanks 79
Study of bacteria 64 Tank temperature indication 79
Identification and classification of bacteria 65 Level indication 80
Bacteria in milk 65 Low-level protection 80
From the cow 65 Overflow protection 80
Infection at the farm 65 Empty tank indication 80
Bacteria in raw milk 66
Bacteria in pasteurised milk 66

444 Dairy Processing Handbook/Index

Chapter 6 Chapter 6.2
Building-blocks of dairy processing 81 Centrifugal separators
and milk standardisation 99
Chapter 6.1 Centrifugal separators 99
Heat exchangers 83 Some historical data 99
The purposes of heat treatment 83 Sedimentation by gravity 100
Time/temperature combination 84 Requirements for sedimentation 100
Limiting factors for heat treatment 84 How does sedimentation work? 100
Thermisation 84 Density 100
LTLT pasteurisation 85 Sedimentation and flotation velocity 101
HTST pasteurisation 85 Flotation velocity of a fat globule 101
Milk 85 Batch separation by gravity 102
Cream and cultured products 85 Continuous separation by gravity 102
Ultra pasteurisation 85 Baffles increase the capacity 102
UHT treatment 86 Continuous separation of a solid phase
Sterilisation 86 and two liquid phases 103
Pre-heating 86 Separation by centrifugal force 103
Heat transfer processes in the dairy 86 Sedimentation velocity 103
Heating 86 Flotation velocity of a fat globule 104
Cooling 87 Continuous centrifugal separation of solid
Regenerative heating and cooling 87 particles – Clarification 104
Heat transfer theory 87 Separation channels 104
Heat transfer principles 87 The limit particle 105
Direct heating 88 Continuous centrifugal separation of milk 105
Indirect heating 88 Clarification 105
The heat exchanger 88 Separation 105
Dimensioning data for a heat exchanger 88 Skimming efficiency 106
Product flow rate 89 Fat content of cream 106
Physical properties of the liquids 89 Solids ejection 107
Temperature program 89 Basic design of the centrifugal separator 107
Temperature change 89 Semi-open design 107
Logarithmic mean temperature Paring disc 107
difference (LMTD) 90 Hermetic design 108
Countercurrent flow 90 Control of the fat content in cream 109
Concurrent flow 90 Paring disc separator 109
Overall heat transfer coefficient 90 Cream flow meter 109
Permitted pressure drops 91 Hermetic separator 109
Viscosity 91 Differences in outlet performance of
Shape and thickness of the partition 91 hermetic and paring-disc separators 110
Material of the partition 92 The discharge system 110
Presence of fouling matter 92 Production and CIP 110
Cleanability requirement 93 Discharge 111
Running time requirement 93 Drive units 111
Regeneration 94 Standardisation of fat and protein 112
Holding 94 Principle calculation methods for mixing of
Calculation of holding time 94 products 112
Different types of heat exchangers 95 Principle of standardisation 112
Plate heat exchangers 95 Direct in-line standardisation 113
Flow patterns 96 Cream fat control system 114
Tubular heat exchangers 96 Cascade control 114
Multi/mono tube 96 Fat control by density measurement 115
Concentric tube 97 Flow transmitter 116
Scraped-surface heat exchanger 97 Flow control valves for cream and skim milk 116
Control circuit for remixing of cream 116
The complete direct standardisation line 117
Some options for fat standardisation 117
Protein standardisation 118
Addetives 118
The Bactofuge 119
Decanter centrifuges 119
The function of the decanter centrifuge 120

Dairy Processing Handbook/Index 445

 Solids discharge 120 Circulation evaporators 142
Liquid discharge (open) 120 Plate-type evaporators 143
Liquid discharge (pressurised) 120 Tubular evaporators 144
Continuous process 120 Pre-concentrators 145
Principal components 121 Multiple-effect evaporators 146
The bowl 121 Thermal vapour recompression (TVR) 146
The conveyor 121 Process flow 147
The gearbox 121 Evaporation efficiency 147
Frame and vessel 121 Mechanical vapour recompression (MVR) 147

Chapter 6.3 Chapter 6.6

Homogenisers 123 Deaerators 149
The technology behind disruption of fat globules 123 Air and gases in milk 149
Process requirements 123 Further air admixture 149
Flow characteristics 124 Air elimination at collection 150
Homogenisation theories 124 Milk reception 150
Single-stage and two-stage homogenisation 124 Vacuum treatment 151
Effect of homogenisation 124 Deaeration in the milk treatment line 151
The homogeniser 125
The high-pressure pump 125
The homogenisation device 126 Chapter 6.7
Homogenisation efficiency 127
Analytical methods 127 Pumps 153
Studies of creaming rate 127 Pumping demands 153
Size distribution analysis 127 Suction line 154
Energy consumption and influence on Delivery line 154
temperature 128 Cavitation 154
The homogeniser in a processing line 129 Pump chart 154
Split homogenisation 129 Head (pressure) 155
Full stream homogenisation 129 NPSH (Net Positive Suction Head) 155
Partial homogenisation 129 Shaft seals 155
Single mechanical seal 156
Flushed shaft seal 156
Double mechanical shaft seal 157
Chapter 6.4 Internal shaft seal 157
Membrane filters 131 Material for shaft seals 157
Definitions 131 Centrifugal pumps 157
Membrane technology 131 Pumping principle 157
Principles of membrane separation 133 Centrifugal pump types 158
Filtration modules 134 Standard centrifugal pump 158
Plate and frame design 134 High inlet pressure centrifugal pump 158
Tubular design – polymers 134 Multi-stage centrifugal pump 158
Tubular design – ceramic 134 Self-priming centrifugal pump 158
Spiral-wound design 135 Centrifugal pump applications 158
Hollow-fibre design 136 Flow control 159
Separation limits for membranes 137 Throttling 159
Material transport through the membrane 137 Reducing impeller diameter 159
Pressure conditions 138 Speed control 159
Principles of plant designs 139 Pumps for 60 Hz 160
Batch production 139 Head and pressure 160
Continuous production 139 Density 160
Processing temperature in membrane Viscosity 160
filtration applications 140 Liquid-ring pumps 161
Applications 161
Positive displacement pumps 161
Chapter 6.5 Pumping principle 161
Flow control 161
Evaporators 141 Pipe dimensions and lengths 161
Removal of water 141 Lobe-rotor pumps 162
Concentration 141 Applications 162
Evaporator design 142 Eccentric-screw pumps 162

446 Dairy Processing Handbook/Index

 Piston pumps 162 Control of production 183
Diaphragm pumps 163 How does the data management system work? 183
Working principle 163 Work Tracking 183
Peristaltic pumps (hose pumps) 163 Logging production data 183
Tracking production 184
Analysis 184
Chapter 6.8 Planning and scheduling 185
Pipes, valves and fittings 165
The pipe system 165
Chapter 6.11
Connections 165
Special pipe fittings 166 Service systems 187
Sampling devices 166 Prerequisites for dairy processing 187
Valves 166 Water supply equipment 187
Mixproof valve systems 166 Water treatment 188
Shut-off and change-over valves 167 Piping system design 189
Seat valves 167 Heat production 189
Butterfly valves 168 Steam production 190
Manual control 169 Steam boilers 190
Automatic control 169 Collecting the condensate 191
Mixproof valves 169 Other equipment 191
Position indication and control 170 The steam piping system 191
Position indication only 170 Refrigeration 192
The ultimate control 170 The principle of refrigeration 192
Check and control valves 170 How refrigeration works 193
Check valves 170 The evaporator 193
Control valves 170 The compressor 194
Valve systems 172 The condenser 194
Pipe supports 172 Other equipment 195
Cooling systems in dairies 195
Pipe systems for cooling water 195
Chapter 6.9 Production of compressed air 195
Demands on compressed air 196
Tanks 173 The compressed-air installation 196
Storage tanks 173 Air drying 197
Silo tanks 173 Pipe system 198
Intermediate storage tanks 174 Electric power 198
Mixing tanks 174 High voltage switchgear 198
Process tanks 174 Power transformer 198
Balance tank 174 Low voltage switchgear 199
Generating set 199
Motor control centres, MCC 199
Chapter 6.10 Design of electrical installations 200
Automation 177
Getting the most out of a plant 177
Process control 177 Chapter 7
Totally integrated plant control 178 Designing a process line 201
Why do we need automation? 178 Process design considerations 202
Control levels 179 Some legal requirements 202
Manual control 179 Equipment required 203
Unit control and supervision 179 Choice of equipment 203
Line control and supervision 180 Silo tanks 203
Production management 180 Heat exchanger 204
Requirements for a control system 180 Hot water heating systems 204
Extending a control system 180 Temperature control 205
How does the control system work? 181 Holding 205
Definitions 181 Pasteurisation control 205
Logic 181 Pasteuriser cooling system 205
Control system 182 Booster pump to prevent reinfection 206
Distributed intelligence 182 The complete pasteuriser 206
Batch control 183 Balance tank 206
Recipe management 183 Feed pump 207

Dairy Processing Handbook/Index 447

 Flow controller 207 Various UHT systems 237
Regenerative pre-heating 207 General UHT operating phases 237
Pasteurisation 207 Pre-sterilisation 237
Flow diversion 207 Production 237
Cooling 208 Aseptic intermediate cleaning 237
Centrifugal clarifier 208 CIP 237
Design of piping system 208 Direct UHT plants 238
Laminar and turbulent flows 208 Direct UHT plant based on steam injection
Flow resistance 209 and plate heat exchanger 238
Pressure drop 209 Direct UHT plant based on steam injection and
Process control equipment 210 tubular heat exchanger 239
Transmitters 210 Direct UHT plant based on steam infusion 239
Regulators 211 Indirect UHT plant 240
The regulating device 212 Indirect UHT plant based on
Automatic temperature control 212 plate heat exchangers 240
Split heating 241
Indirect UHT plant based on tubular
Chapter 8 heat exchangers 241
Indirect UHT plant based on scraped-surface
Pasteurised milk products 213 heat exchangers 241
Processing of pasteurised market milk 214 Aseptic tank 243
Standardisation 216 Aseptic packaging 243
Pasteurisation 216 UHT pilot plants 244
Homogenisation 216
Determining homogenisation efficiency 216
Quality maintenance of pasteurised milk 217
Shelf life of pasteurised milk 217
Chapter 10
ESL milk 218 Cultures and starter manufacture 247
Production of cream 218 Stages of propagation 249
Whipping cream 218 Process technology 249
The whipping method 220 Stages in the process 250
The whipping-cream production line 221 Heat treatment of the medium 250
The Scania method 221 Cooling to inoculation temperature 251
Half and coffee cream 223 Inoculation 251
Packaging 225 Incubation 251
Cooling the culture 252
Preservation of starters 252
Chapter 9 Inoculation of super concentrated cultures 253
In-line inoculation 253
Long life milk 227 Tank inoculation 254
Raw material quality 228 Automatic Inoculation System 254
Sterilising efficiency 228
Logarithmic reduction of spores 228
Q10 value 229
Chapter 11
F0 value 230
B* and C* values 230 Cultured milk products 255
“The fastest particle” 231 A legend 256
Commercial sterility 231 General requirements for cultured milk
Other UHT milk regulations 231 production 256
Chemical and bacteriological changes Yoghurt 257
at high heat treatment 232 Flavoured yoghurt 257
Shelf life 232 Factors affecting the quality of yoghurt 258
Nutritional aspects 233 Choice of milk 258
Production of long life milk 233 Milk standardisation 258
In-container sterilisation 234 Fat 258
Batch processing 234 Dry matter (DM) content 258
Continuous processing 234 Milk additives 259
Hydrostatic vertical steriliser 234 Sugar or sweetener 259
Horizontal steriliser 235 Stabilisers 259
UHT treatment 236 Deaeration 260
The UHT processes 236 Homogenisation 260
Development of UHT 236 Heat treatment 260
UHT plants 236 Choice of culture 260

448 Dairy Processing Handbook/Index

 Culture preparation 261 Vacuum deaeration 283
Plant design 261 Bacterial souring 283
Production lines 261 Culture preparation 283
Evaporation 262 Souring of the cream 284
Homogenisation 262 Temperature treatment 284
Pasteurisation 262 Butterfat crystallisation 285
Cooling the milk 262 Treatment of hard fat 285
Design of the yoghurt plant 263 Treatment of medium-hard fat 286
Stirred yoghurt 263 Treatment of very soft fat 286
Cooling the coagulum 264 Churning 286
Flavouring 264 Batch production 286
Packing 265 Butter formation 287
Plant design 265 Churning recovery 287
Set yoghurt 265 Working 287
Flavouring/Packaging 265 Vacuum working 287
An alternative production system 266 Continuous production 287
Flavouring/Packing 266 The manufacturing process 288
Incubation and cooling 267 New trends and possibilities for
Incubation 267 yellow fat products 289
Cooling 267 Bregott 289
Drinking yoghurt 268 Lätt & Lagom 289
Long-life yoghurt 268 Process line for spreadable mix 289
Production under aseptic conditions 268 The process line 290
Clean Room production conditions 269 Packaging 291
Heat treatment of yoghurt 269 Cold storage 291
Long-life stirred yoghurt 269 Alternative buttermaking methods 291
Long-life set yoghurt 270
Long-life drinking yoghurt 270
Frozen yoghurt 271 Chapter 13
Concentrated yoghurt 271
Kefir 271 Anhydrous Milk Fat (AMF) 293
Raw materials 272 AMF characteristics 294
Production of starter culture 272 Production of AMF 295
Production of kefir 273 Principles of production 295
Fat standardisation 273 Manufacture of AMF from cream 295
Homogenisation 273 Manufacture of AMF from butter 296
Heat treatment 273 AMF refining 297
Inoculation 273 Polishing 297
Incubation 273 Neutralisation 297
The acidulation stage 273 Fractionation 298
The ripening stage 273 Decholesterolisation 298
Cooling 273 Packaging 299
Alternative kefir production 274
Cultured cream 274
Production 274 Chapter 14
Homogenisation 274 Cheese 301
Heat treatment 274
Inoculation and packing 275 Tradition and basic knowledge 301
Terminology for classification of cheese 302
Long-life cultured cream 275
Buttermilk 275 Definitions 302
Fermented buttermilk 275 Classification of cheese 302
Cheese production – general procedures for
Trends in cultured milk products 275
hard and semi-hard cheese 303
Milk treatment prior to cheesemaking 304
Milk collection 305
Chapter 12 Heat treatment and
Butter and dairy spreads 277 mechanical reduction of bacteria 305
Definitions 278 Thermisation 305
Butter 279 Pasteurisation 306
Sweet and cultured (sour) cream butter 280 Mechanical reduction of bacteria 307
Buttermaking 280 Bactofugation 307
The raw material 282 Process alternatives 307
Pasteurisation 283 Two-phase Bactofuge with continuous

Dairy Processing Handbook/Index 449

 discharge of bactofugate 307 Preparation of brine 328
One-phase Bactofuge with intermittent Salt penetration in cheese 328
discharge of bactofugate 308 Brine treatment 329
Double bactofugation with two Ripening and storage of cheese 330
one-phase Bactofuges in series 308 Ripening (curing) 330
Microfiltration 308 The lactose decomposition 330
Standardisation 309 The protein decomposition 330
Fat standardisation 310 Storage 331
Protein standardisation 310 Storage conditions 331
Additives in cheesemilk 310 Methods of air conditioning 332
Starter 310 Storage layout and space requirements 333
Disturbances in cultures 311 Processing lines for hard and semi-hard cheese 333
Calcium chloride (CaCl2) 311 Hard types of cheese 333
Carbon dioxide (CO2) 311 Processing line for Emmenthal cheese 333
Saltpetre (NaNO3 or KNO3) 311 Processing line for Cheddar cheese 335
Colouring agents 312 Semi-hard types of cheese 335
Rennet 312 Processing line for Gouda cheese 335
Substitutes for animal rennet 312 Processing line for Tilsiter cheese 336
Other enzymatic systems 313 Processing line for Pasta Filata cheese 337
Cheesemaking modes 313 Semi-hard, semi-soft and soft types of cheese 338
Curd production 313 Semi-hard and semi-soft cheese 338
Milk treatment 313 Blue veined cheese 338
Filling 313 Semi-soft/soft cheese 339
Starter addition 313 Camembert cheese 339
Additives and renneting 314 Soft cheese 339
Cutting the coagulum 314 Cottage cheese 339
Pre-stirring 314 Quarg 341
Pre-drainage of whey 315 Processed cheese 342
Heating/cooking/scalding 316 Manufacture 342
Final stirring 316
Second drainage of whey 316
Final removal of whey and Chapter 15
principles of curd handling 316
Drainage principles 316 Whey processing 345
Cheese with granular texture 317 Different whey processes 347
Round-eyed cheese 317 Casein fines recovery and fat separation 347
Drainage equipment 318 Cooling and pasteurisation 348
Strainers 318 Concentration of total solids 348
Pre-pressing vats 318 Concentration 348
Continuous pre-pressing system 319 Drying 348
Buffer tanks 319 Fractionation of total solids 349
Single-column system 320 Protein recovery 349
Multi-column system 321 Protein recovery by UF 349
Cheese moulds 322 Defatting of whey protein concentrate (WPC) 351
Closed texture cheese 322 Recovery of denatured whey protein 351
Mechanised cheddaring machine 322 Chromatographic isolation of
Final treatment of curd 323 lactoperoxidase and lactoferrin 352
Pressing 323 Lactose recovery 353
Trolley table press 324 Crystallisation 353
Tunnel press 324 Lactose separation 354
Conveyor press 324 Drying 354
The blockformer system 325 Refining of lactose 355
Cooking and stretching of Demineralisation (Desalination) 355
Pasta Filata types of cheese 325 Principles of demineralisation 355
Moulding 326 Partial demineralisation by NF 355
Salting 326 High degree demineralisation 356
Salting modes 326 Electrodialysis 356
Dry salting 326 Operating principle 356
Brine salting 326 Power supply and automation 357
Shallow or surface brining 327 Limiting factors in electrodialysis 357
Deep brining 327 lon exchange 358
Rack brining system 327 lon exchange resin characteristics 359

450 Dairy Processing Handbook/Index

 Ion exchange processes for Three-stage drying 382
demineralisation 360 Multi-function dryers 382
Conventional ion exchange for Additional equipment for spray dryers 384
demineralisation 360 Powder separation 384
Process limitations 361 Systems for avoiding deposits 384
An alternative ion exchange process 361 Air conditioning 384
Process limitations and costs 363 Fire and explosion protection 384
Lactose conversion 363 Heat recovery 385
Lactose hydrolysis 363 Concentrate heating 385
Enzymatic hydrolysis 364 Spray belt dryer 386
Acid hydrolysis 364 Agglomeration in the fluid bed 386
Chemical reaction 364 Agglomeration in the drying chamber 386
Lactosyl urea 365 Packing milk powder 387
Ammonium lactate 365 Changes in milk powder during storage 387
Dissolving milk powder 387

Chapter 16
Condensed milk 367 Chapter 18
Outline of condensed milk 368 Recombined milk products 389
Unsweetened condensed milk 368 Definitions 390
Raw material 369 Raw material 390
Bacteriological quality of the raw material 369 Milk powder 390
Thermal stability of the raw material 369 Dissolving of milk powder 392
Pre-treatment 369 Wettability 392
Standardisation 369 Ability to sink 392
Pre-heating 369 Dispersability 392
Evaporation 369 Solubility 392
Homogensiation 369 Fats and oils 392
Final standardisation and intermediate storage 370 Water 392
Canning 370 Additives 393
Sterilisation 371 Recombination of milk products 393
UHT treatment 371 Temperature and hydration time 393
Storage and inspection 371 Fat addition and emulsification 393
Sweetened condensed milk 371 Air content 394
Evaporation 372 Powder handling 394
Cooling and crystallisation 372 Design of recombination plants 394
Packing and inspection 373 Deaeration 395
Heat treatment 395
Small-scale production 395
Chapter 17 Large-scale production 395
Vacuum mixing 397
Milk and whey powder 375 Milk handling 397
Drying 376 Storage 397
Various uses of milk powder 376 Packing 398
Skim milk powder 376 Distribution 398
Whole milk powder 377
Instant-milk powder 377
Bulk density 378
Chapter 19
Definition 378
Production of milk powder 378 Ice cream 399
Raw material 378 Categories of ice cream and related products 400
General pre-treatment of the milk 378 Categories of related products 400
Roller drying 379 Ice cream terminology 401
Spray drying 379 Moulded 401
Basic drying installations 380 Filled 401
Single-stage drying 380 Extruded 401
Two-stage drying 380 Preparing the ice cream mix 402
Three-stage drying 380 Reception and storage of raw materials 402
Operating principle of spray drying 380 Raw materials and ingredients 402
Single-stage drying 380 Fat 402
Atomising 381 Milk solids-non-fat (MSNF) 402
Two-stage drying 381 Sugar 403

Dairy Processing Handbook/Index 451

 Emulsifier and stabilisers 403 Heated surfaces 421
Emulsifiers 403 Cold surfaces 421
Stabilisers 403 Cleaning procedures 421
Flavours 403 Recovery of product residues 422
Colours 403 Pre-rinsing with water 422
Other ingredients 404 Cleaning with detergent 422
Mixing 404 Detergent concentration 422
Homogenisation and pasteurisation 404 Detergent temperature 423
Ageing 404 Mechanical cleaning effect 423
Ice cream processing and packaging 405 Duration of cleaning 423
Continuous freezing and ingredient feeding 405 Rinsing with clean water 423
Continuous freezing 405 Disinfection 423
Ingredient feeding 405 Cleaning-in-place systems 424
Filling lines 405 CIP circuits 424
Moulded stick novelty lines 405 Compatible materials and system design 424
Extrusion lines – tray tunnel systems 406 CIP programs 425
Wrapping and packaging 407 Design of CIP systems 425
Hardening and cold storage 407 Centralised CIP 426
Examples of production plants 408 Decentralised CIP 428
Verifying the cleaning effect 429

Chapter 20
Casein 411 Chapter 22
Types of casein 412 Dairy effluent 431
Influence of raw material 412 Organic pollutants 432
Rennet casein 412 Biological oxygen demand (BOD) 432
Batch washing 412 Chemical oxygen demand (COD) 432
Continuous washing 413 Calcining loss 432
Acid casein 413 Total organic carbon (TOC) 432
Biological acidification – lactic acid casein 413 Inorganic pollutants 433
Mineral acidification – acid casein 414 Dairy waste water 433
Co-precipitate 414 Cooling water 433
Caseinate 415 Sanitary waste water 433
Sodium caseinate 415 Industrial waste water 433
Calcium caseinate 415 pH of dairy effluent 434
Other caseinates 416 Reducing the quantity of pollutants in
Extruded sodium caseinate 416 waste water 435
Uses of caseins and caseinates 416 General milk treatment 435
Rennet casein 416 Cheese production area 435
Acid casein 417 Butter production area 435
Sodium caseinate 417 Milk powder production area 435
Calcium caseinate 418 Milk packaging area 435
Calcium co-precipitate 418 Outlet control 436
Sewage treatment, a general survey 436
Mechanical treatment 437
Chapter 21 Chemical treatment 437
Biological treatment 438
Cleaning of dairy equipment 419 Sludge treatment 438
Aspects of cleaning 420
Trade obligations 420
Moral obligation 420
Literature 441
Legal obligation 420
Cleaning objectives 420
Dirt 420 Index 443

452 Dairy Processing Handbook/Index