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    Milk Production (1) SN

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    Karen Chinga yesquen
    This document summarizes a student project on milk production. It begins with background information and objectives to understand important factors, proper production methods, and suitable locations. It then reviews literature on dairy farming, milk's nutritional benefits, processing techniques, and quality control. The theoretical framework explains the three key steps: farming, transportation, and processing at the dairy. Processing includes reception, testing, thermization, homogenization, separation, heat treatment, and packaging. The conclusion reiterates milk's importance and reviews what was learned about its formation and industrialization. Recommendations suggest daily milk servings.

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    © All Rights Reserved
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    Milk Production (1) SN

    Uploaded by

    Karen Chinga yesquen
    65 views9 pages
    This document summarizes a student project on milk production. It begins with background information and objectives to understand important factors, proper production methods, and suitable locations. It then reviews literature on dairy farming, milk's nutritional benefits, processing techniques, and quality control. The theoretical framework explains the three key steps: farming, transportation, and processing at the dairy. Processing includes reception, testing, thermization, homogenization, separation, heat treatment, and packaging. The conclusion reiterates milk's importance and reviews what was learned about its formation and industrialization. Recommendations suggest daily milk servings.

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    This document summarizes a student project on milk production. It begins with background information and objectives to understand important factors, proper production methods, and suitable locations. It then reviews literature on dairy farming, milk's nutritional benefits, processing techniques, and quality control. The theoretical framework explains the three key steps: farming, transportation, and processing at the dairy. Processing includes reception, testing, thermization, homogenization, separation, heat treatment, and packaging. The conclusion reiterates milk's importance and reviews what was learned about its formation and industrialization. Recommendations suggest daily milk servings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    65 views9 pages

    Milk Production (1) SN

    Uploaded by

    Karen Chinga yesquen
    This document summarizes a student project on milk production. It begins with background information and objectives to understand important factors, proper production methods, and suitable locations. It then reviews literature on dairy farming, milk's nutritional benefits, processing techniques, and quality control. The theoretical framework explains the three key steps: farming, transportation, and processing at the dairy. Processing includes reception, testing, thermization, homogenization, separation, heat treatment, and packaging. The conclusion reiterates milk's importance and reviews what was learned about its formation and industrialization. Recommendations suggest daily milk servings.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 9

    FINAL WORK OF THE

    COURSE
    dairy production

    1.General Information

    PROYECT TITLE: Milk production


    SEMESTER: 2do semester

    PROFESSION: Procesador Industrial

    CURSE: Ingles

    2012
    MILK PRODUCTION

    CHAPTER1: WORK APPROACH


    A) WORK FORMULATION:

     What do I want to present?


    In this project we present the production of milk, step by step, so that the
    consumer is informed about what he is acquiring and consuming.
     ¿Why did you choose this topic?
    We choose it for its properties and its great benefits for human
    consumption. Also, for its great demand in its sales.
     What are its benefits?
    It contains tryptophan, the amino acid precursor of serotonin, which helps
    you to be relaxed and sleep better.
    It is a highly nutritious food that provides energy, proteins of high
    biological value, vitamins and minerals such as calcium, magnesium,
    phosphorus and zinc, as well as vitamin D, A and the B complex.

    B) OBJECTIVE OF THE WORK:

     Specify the important factors in milk production.


     Present how the milk production should be carried out.
     Indicate where the milk production should be carried out.

    C) JUSTIFICATION:

    This project is created in the need to inquire about the production of milk to
    give the professionals of this career an idea of how they could learn about
    the important factors, the realization and execution of milk production, which
    will be useful to inform us about what we consume.
    CHAPTER2: LITERATURE REVIEW

     Study of Dairy Livestock in Peru - Ministry of Agriculture and


    Irrigation – 2017
    In this context, proposals for lines of action are developed aimed at
    increasing the competitiveness of dairy farming by intervening support
    areas and associates under the cooperative model.
     Nutritional and metabolic importance of milk - Marta Hernández –
    2014
    Cow's milk is a staple food in the human diet at all stages of life. Its
    industrial processing has allowed the general access to its consumption
    by the population, which has contributed to notably improve their level of
    health.
     How is milk processed? - Miguel A. Lurueña – 2014
    The milk process goes through three steps, the first step is THE FARM
    where the cows are milked and it goes to a state of refrigeration (4 ° c)
    until it is dispatched to the industry, the second step is
    TRANSPORTATION where it must continue in from refrigeration until
    arrival at the industry and in step three is THE INDUSTRY, where it is
    received, then passes to a state of thermization, homogenization, heat
    treatment and packaging.
     Milk Production. Quality Control and Safety in Organic Production
    Chains -Paolo Bergamo, Hanne Torjusen, Gabriela S. Wyss, Kirsten
    Brandt – 2005
    This brochure is intended for producers and other agents involved in the
    production and distribution of organic milk, and aims to provide a
    practical overview of what can be done at various stages of the
    production chain to improve the quality and safety of organic milk. , in
    accordance with the general requirements of the certification of food
    safety as well as catalogs aimed at consumers and merchants.
     Nutritional and Technological Aspects of Milk - José Mauricio
    Zavala Pope – 2005
    In this monograph, it intends to complement the specialized Zootechnical
    knowledge of the Breeding Specialists, of the Regional Directorates in
    charge of dairy promotion, with other related disciplines such as Human
    Nutrition and Food Science and Technology, with the aim that the milk
    reaches to the consumer through products with greater added value,
    granting greater profitability of agriculture, to encourage and promote
    their national livestock, as well as increasing the consumption of milk by
    their population and defending the idea of the need for a greater
    consumption of proteins of animal origin and dairy products per capita in
    our country.

    CHAPTER3: THEORETICAL FRAMEWORK


     STEP ONE: THE FARM
    Although some kids think milk comes out of the fridge, it actually comes
    out of cows (oh surprise). These cows, usually of breeds specialized in
    dairy production, are raised and fed on farms where they are milked
    using an automatic system like the one you can see in the image below.
    It is simply a series of rubber pods (called liners) that mimic the action of
    the calves' mouths, so that they extract the milk by exerting vacuum
    intermittently. Of course, an adequate protocol must be followed to
    maximize hygiene and avoid problems such as mastitis, which negatively
    affect both the animal and the quality and quantity of milk it produces.
    Once the milk leaves the cow's udder, it passes through a conduit to a
    refrigeration tank, where it is stored at a temperature of 4 ºC until it is
    dispatched to the industry to avoid the development of microorganisms.
    Note that mechanical milking is a very hygienic process, as the milk
    passes directly from the animal to the cooling tank through closed pipes
    (which are obviously regularly cleaned and disinfected).

     SECOND STEP: TRANSPORTATION


    A tanker truck collects the milk from the livestock farm and transports it to
    the dairy industry. During the journey, the milk remains at 4ºC thanks to a
    refrigeration system.

     STEP THREE: THE INDUSTRY


    Below, you can see some points of the treatment that milk undergoes in
    the industry:

     Reception
    Once the milk reaches the industry, it is unloaded from the truck through
    a pipe, passed through a filter that retains the largest impurities

    A) The temperature, to know if the milk reaches refrigeration temperatures


    B) The weight / volume ratio, to know the dry extract
    C) The fat and protein content, which is what has the most commercial
    value
    D) The total content of bacteria.
     TERMINATION
    Milk that is not going to be processed immediately undergoes a
    thermization process. This consists of heating to a temperature of 63-65
    ºC for 15 seconds to eliminate most of the microorganisms and get the
    sporulated forms (resistant structures that form some microorganisms) to
    pass into vegetative forms and thus can be more easily destroyed in
    treatments later.

     HOMOGENIZATION
    It simply consists of passing the milk through one or two valves that
    cause the fat globules to break down. This makes the emulsion more
    stable, thus avoiding the separation of fat. If you have had the
    opportunity to taste milk that has not been subjected to this process, you
    may have observed that the fat separates easily from the milk, especially
    when we heat it.

     SKIMMING AND NORMALIZATION


    This step consists of separating the fat from the milk and incorporating
    the desired amount again. This is done in all cases, even in whole milk.
    How is skimming carried out? The milk is introduced into a centrifuge,
    which is made up of a casing inside which there are a series of disks
    placed in parallel.

     HEAT TREATMENT
    The next step is to carry out a heat treatment that will ensure the
    destruction of most of the microorganisms present in the milk.

     PACKING
    Once the heat treatment has been carried out, the milk can be stored
    until its aseptic packaging in bottles or tetra cartons.
    CHAPTER4: CONCLUSION AND RECOMMENDATIONS
     INFORMATION BIBLIOGRAPHICAL:

    1.-Study of Dairy Livestock in Peru - Ministry of Agriculture and Irrigation - 2017


    file:///C:/Users/win7/Desktop/SENATI%202%20Junior/ganaderia-lechera-
    2017.pdf

    2.-Nutritional and metabolic importance of milk - Marta Hernández - 2014


    file:///C:/Users/win7/Desktop/SENATI%202%20Junior/09revision09.pdf

    3.- How is milk processed? - Miguel A. Lurueña – 2014


    http://www.gominolasdepetroleo.com/2012/04/como-se-procesa-la-
    leche_14.html

    4.- Milk Production. Quality Control and Safety in Organic Production Chains
    -Paolo Bergamo, Hanne Torjusen, Gabriela S. Wyss, Kirsten Brandt – 2005
    file:///C:/Users/win7/Desktop/SENATI%202%20Junior/7_lechefinal.pdf

    5.- Nutritional and Technological Aspects of Milk - José Mauricio Zavala Pope –
    2005
    http://www2.congreso.gob.pe/sicr/cendocbib/con3_uibd.nsf/7AE7E7AB1115627
    10525797D00789424/$FILE/Aspectosnutricionalesytecnol
    %C3%B3gicosdelaleche.pdf
     CONCLUSION:
    Once the work is finished, I can affirm, with good reason, that milk is
    positive and necessary for development.
    This, therefore, is an essential food for any stage of our life, as it
    provides us with a considerable part of the energy we need daily, as well
    as proteins and other essential substances for the proper functioning of
    our body.
    In general, the consumption of dairy products helps to strengthen the
    bones thus avoiding important diseases such as osteoporosis.
    On the other hand, after doing the work, I have been able to know in
    depth what the milk cycle consists of, from how it is formed in the animal,
    to how it reaches us when it is consumed.
    Well, although I thought I knew in general terms, this whole process, I
    have learned curious data, both about the processes of milk formation,
    and about the industrialization processes.
    In addition, I have been able to scientifically assess some of the main
    characteristics in terms of composition, thanks to the experiments carried
    out. Now I know that what the packaging indicates is true.
    This is the section that has been most interesting to me of all the work,
    and, I imagine that the same would happen to any student of this branch,
    because this is the most scientific part.

     RECOMMENDATION:
    They recommend taking 2-4 servings / day of milk, depending on the age
    and circumstances of each group, 3-4 servings a day would be
    recommended in pregnancy, lactation, adolescence, athletes and the
    elderly.
     ANEXO:

    RECEPTION OF FILTRATION COOLING


    RAW MILK

    STANDARDIZATION

    STORAGE OF
    HOMOGENIZATION PREHEATING
    RAW MILK

    STORAGE OF
    PASTEURIZATION PACKING
    PASTEURIZED
    AND COOLING
    MILK

    TRANSPORTATION STORAGE OF THE


    TO THE PLACE OF FINISHED
    DISTRIBUTION PRODUCT
    SALE

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