Dairy is one of the most popular food groups in the world, and it is no wonder – from cheese for our enchiladas to cream for our coffee, dairy makes our lives delicious in so many ways. If you are new to the dairy processing industry, we thought we would provide the basics so that the next time you pour milk into your cereal or enjoy that ice cream cone, you’ll appreciate dairy even more. Dairy products have an interesting journey from the farm to your kitchen. The manufacturing process begins with raw milk and ends with a wide variety of products we use every day.
Milk Collection: The most basic necessity for quality dairy is the collection of fresh milk from cows, sheep, or goats. Once collected, the raw milk is transported to processing plants where it is subjected to a series of rigorous quality checks, making sure the product meets all established safety and hygiene standards.
Pasteurization: Pasteurization is the first critical step in the processing of raw milk. During pasteurization, milk is gently heated to destroy harmful bacteria while maintaining its nutritional content. This process guarantees that the milk that reaches your table is safe to consume.
Separation: The next step involves separating the milk into its primary components: cream and skim milk. Cream naturally rises to the top of the liquid, while skim milk stays below. Each of these components is utilized as the basis for other dairy products.
Homogenization: If you ever noticed a gallon of raw milk separating into cream and skim milk, you may wonder why the milk in your refrigerator doesn’t do the same. This is due to the process of homogenization, which uses high-pressure pumps to break down fat globules, creating a stable and consistent texture throughout the milk. (Check our inventory of homogenizers)
The Basics of Your Favorite Dairy Products
Cheese: One of the most beloved dairy products is cheese, known for its diversity in taste, texture, and application! The art of cheese-making involves employing enzymes or acids to curdle the milk. Cheese curds are pressed, aged, and transformed into the variety of cheeses you see at your local merchant, ranging from cheddar and brie to mozzarella and Swiss.
Yogurt (and other fermented products): Yogurt and kefir achieve their tangy taste by utilizing beneficial bacteria to convert lactose into lactic acid, which makes the milk thicker and enhances it to create these unique flavor profiles.
Butter: The cream which is derived when milk separates will be used to make butter. Vigorously agitating (or churning) cream causes the creamy fat molecules to band together in clumps, resulting in rich and creamy butter.
Ice Cream: Cream, sugar, and flavorings are mixed and frozen into a dessert we simply cannot live without.
Dairy processing and manufacturing represent elements of both art and science. Beginning with one simple ingredient, dairy food processing uses innovation and creativity to create a diverse array of products. Whether enjoying a latte, a grilled cheese sandwich, or an ice cream sundae, the technical processes of dairy manufacturing made the journey from farm to plate possible. While dairy processing isn’t just about machinery and stainless steel tanks, those elements are absolutely vital to the process. If you run a dairy processing plant and are in need of quality equipment on a budget, the professionals at Zwirner Equipment are here to help.
We offer an extensive inventory of used, reconditioned manufacturing equipment for the dairy industry, as well as an entire range of manufacturing applications, including brewing, food processing, chemical processing, and pharmaceutical production. Whatever equipment you need, call us first. We will help you to source the exact equipment you need and transport it safely to your facility.
