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Transcript of Milk Processing
-The Food contains a large proportion of the protein. The Trefoil is the most important component in it, it is mixed with Cotton seeds, Soybeans, Cornflakes, some antibodies and Milk-producing materials to increase productivity and reduce milk pathogens. Making Packages Input 3 Taking care of Cows. -When the Cow's temperature rises above 40 ° the cows becomes discomfortable therefore reduces its productivity. To avoid this issue, the cowsheds are provided with cooling units to be spread around. -After the cows are fed and rested, there udders are cleaned to remove unwanted appendages and harmful bacteria, then they will be guided to the milking center*. During this process Air comes out of several pipelines to dry there udder preventing bacteria from spreading . -It is an automatic system to extract milk from the udders. The process only takes 12 minutes and it can produce 95 liters a day. -After milking the udders are sprayed with water to prevent any bacterial infections. -the milk is transferred through sterlized pipelines to a steady tank Where it is cooled to 4 ° so microscopic organisms can not spread. Then The cooled milk is pumped into 4 new silos for transport. - Within hours the milk will be pumped in special refrigerated trucks. Milking Center Treatment Laboratory Heading to the Treatment Laboratory -Immediately after the milking process, the milk that was pumped is filtered from any Impurities. -Every hour 455 thousand liters of non-pasteurized milk is pumped into a Silos that have a capacity of one million liters. Then Back to the Farm -packages are manufactured from high-density polyethylene material, which is a small plastic granules. -It is considered ideal for manufacturing packages, because polymers are lighter and harder to break and more durability. It is absorbed from the loading machines to the pipes then to mixing machines, Pellets are mixed with recycled plastic. Manufacturing method The mixture is inserted into the blow molding machines, Where plastic is melted under 190 degrees Celsius. After cooling the packages comes with extras which will be removed and recycled. After obtaining the perfect shape, it is time to test containers. Rubber handles catch the containers from the top and Discharge air, the sensors will feel if there is any holes and then send it to be recycled. Then the Plastic is puffed with an iron template to form a package. -Before heading to the laboratory, the milk is tested to make sure no water was leaked to the milk. Also the amount of protein, fat, antibiotics and bacteria are checked in the milk, if it does not fit the quality standards the milk will be returned to the farm. -Milk prepared for making cheese and dairy is separated, however 30% of the amount remains liquid milk. -Pipes pass directly from the treatment room to packing tank where its kept fresh and cooled. -Each bottle is printed with a production and an expiration date, the Ink is printed outside of the bottle by steam. Milk Filling -The containers rolls over sensors to be tested, and the defect ones are removed by hand. - Then they are washed in a water bath. -When the containers arrive to the filling area the crane mechanics attach them with slots to pour the milk in it in 4 seconds, then it is immediately covered. How Covers are Made ? Unit Storage -Containers are distributed in boxes and it will be ready. to move. -the Carrier will lift the boxes and move them to a cooled storage, and the temperature in it must be 4 ° C. Milk Free Lactose To chemically digest lactose, manufacturers add an enzyme called lactase to the milk and allow it to process for about 24 hours. Final Step Sale Point The product is transported from the storage units to the sales point and distributed into cooling refrigerators under 4° HDPE (high density polyethylene) is used in milk, juice and water containers in order to take advantage of its excellent protective barrier properties. Its chemical resistance properties also make it well suited for items such as containers for household chemicals and detergents. Most five gallon food buckets are made from HDPE. Other Product Chees It takes approximately 10 pounds of milk to make one pound of cheese. Starter cultures, or good bacteria, are added to start the cheesemaking process. They help determine the ultimate flavor and texture of the cheese. Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass Powder Milk Done by me