Pasteurization & Standardization of Milk Process in Plant

Pasteurization & Standardization of Milk

Purpose: To pasteurize and standardize milk
Scope -Respective product section
Responsibility: Production and Quality Assurance department
1. Ingredient:-
1.1 Raw Milk- Raw milk quality shall be checked for each silo / storage tank and certified by QA before feeding to pasteurizer.
2. Equipment & Utilities Required
2.1 Storage Tank / Silo
2.2 Milk pasteurizer
2.3 In-line duplex filter
2.4 Cream separator
2.5 Cream Pasteurizer
2.6 Homogenizer
2.7 Pumps Valves & Pipe line
2.8 C.I.P system
2.9 Chilled water (0 to 1°C)
2.10 Compressed Air (6 Kg / cm pressure)
2.11 Steam (2.5 to 3 Kg / cm pressure)
2.12 Soft water (hardness < 10 ppm)
2.13 Electricity (Power Supply-3 phase 415 volt & single phase 230V)
3. Procedure
3.1 For pasteurization milk should be heated at 76±2°C and cream should be heated at 88±2°C with holding time of minimum15 seconds.
3.2 Plant operators will not change heating temperature without approval of production Manager / shift incharge .
3.3 Cream separator and Homogenizer should be kept in line.
3.4 Before pasteurization,operation of flow diversion valve should be checked.
3.5 Controls and measuring instruments should be calibrated in fixed interval.
3.6 The online recording of temperatures and forward flow should be monitored by the Manager / Incharge  production.
3.7 The pasteurized milk should be stored in the cleaned milk storage tank / silo
3.8 Pressure head of hot water, chilled water & product should be maintained as per the design
parameters of the pasteurizer.
3.9 Milk can be standardized by using cream ,skim milk, concentrate & reconstituted milk.
3.10 C.I.P of pasteurizer should be done before and after its use however the intermediate C.I.P should
be done after 6-8 hours of its continuous use. This time may vary depending upon the quality of
incoming milk.
3.11 Complete pipe line, filters and storage tank / silo should be properly cleaned and sanitized before the storage of pasteurized milk. Quality assurance staff will certify its cleanliness before its use.
3.12 All the CCP should be strictly maintained by production department and certified by the quality assurance at the start of every shift.
3.13 MBRT and Phosphatase test will be conducted at fixed interval.
3.14 Manual cleaning of pasteurizer should be done after every six months however this time period
may decreased depending upon the quality of incoming milk and flow of milk.
3.15 Guidelines of GMP (as per IS 16021:2012) should always be applied during Processing &
Standardization