ALL ABOUT DAIRY INDUSTRY

Roller Drying The roller drying process is becoming comparatively obsolete because of the inherentdis advantages like low solubility of powder, cooked flavour and smaller capacity. However,the roller-dried powder finds special application in the manufacture of confectionery, baby foods, ice-cream, milk sweets, etc. The product to be dried is spread as a thin film on to the smooth surface of a continuously rotating hot drum roller or cylinder, and the film of the dried product is continuously scrapped off by a stationary knife, located opposite the point of application of milk. The film has to be ground to obtain powder. Roller Drying Operation The product may be placed in its natural form or pre-condensed in a vacuum pant evaporator before it is fed to the drum drier. The pre-heated product is pumped intoh The reservoir between the upper portion of the rotating drums (14-19 rpm) to provide a thin layer over the turning drums (Fig. 4.7). The drums are heated i...

Introduction to Dairy Byproducts A byproduct may be defined as a product of commercial value produced during the  of a main product. During the processing and conversion of milk into various milk products some byproducts are also generated. Skim milk, buttermilk, ghee residue and whey are the main dairy byproducts. Separation of milk for obtaining cream results in skim milk, separation of butter from cream results in buttermilk, ghee residue is that fraction of cream or butter that is left out when they are converted into ghee.  Whey is the watery portion obtained during the manufacture of cheese, casein, paneer, chhana, andshrikhand. Sometimes these dairy byproducts are also called as dairy co-products.  It has always been realized that effective utilization of byproducts is an essential prerequisite to profitable dairying. Utilization of dairy byproducts improves plant economy, makes valuable nutrients available for humans and reduces environmental pollution o...

Continuous Ice cream Freezer work on the following Principle:   The continuous freezer employs the same fundamental principles of operation as the batch freezer in that the mix is cooled to a plastic state and mixed with a given percentage of air. One major difference however is that the machines freeze the ice cream under pressure. The refrigeration system of a typical continuous freezer is based on the principle of full flooded evaporator. This means that the liquid ammonia level in the system is kept at a higher level than the freezing cylinder. The fact that the liquid level is higher than the level of the freezing cylinder ensures a brisk circulation in the system. The circulation effect comes from the fact that the specific gravity of ammonia in the upward pipe of the freezing cylinder is much lower than the specific gravity of the ammonia in the downward leg of the system. A float that controls the level of ammonia by opening and closing the liquid supply valve...