Milk Processing

BEST MILK IN CHENNAI

The first step of milk processing starts with immediate chilling of milk to 4 ° Celsius. Once the temperature of milk exceeds 4 degree Celsius, the bacteria count in the milk starts increasing.This will lead to a change in the properties of milk like increasing the acidic nature of milk. This cannot be reversed unless external neutralizing agents are added, which is detrimental to health.Hence milk should be stored and chilled to 4° C to prevent harmful effects. #KnowyourMilk #jallikattumilk

The first stage of milk production starts with bulk procurement of milk from milk producers and farmers whose main source of revenue is the sales of raw milk to collection centers which in turn sell to dairies. 
The cost of the procured milk depends on the quality of milk provided by the farmers.Higher the fat % and SNF %,the higher will be the cost of purchased milk.
Hence quality and cost of the procured milk is predominantly determined by its Fat % and SNF.%
#jallikattumilk #knowyourmilk #milk
#milkbasics

                                        

The second stage of milk production is to transport milk from the collection centers to the Dairy units through insulated Milk Tankers under refrigerated conditions to maintain the quality of milk.
At the dairy,strict quality control checks are performed for all milk received through procurement.
These includes organoleptic (Taster, Odor & Appearance), Physico-chemical (e.g. Temperature, Foreign matter, % Fat, % SNF, %Acidity, % Protein etc.), microbiological (e.g. MBRT), als...

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