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High Density Polyethylene pipes for conveying milk in dairies where chilling temperatures are used

High Density Polyethylene pipes for conveying milk in dairies where chilling temperatures are used

28-Sep-12

New product as well as new enduse innovations would bring in expansions related to each manufacturing process of plastics, as well as help manufacturers achieve a safety net for their business for a period of above 15-20 years. These manufacturers would have the flexibility of jumping from one enduse to another enduse. These new product and new enduse innovations would help in increasing the selling price of the final product bringing in a higher net profitability and lower payback periods in comparison to existing business. Manufacturers will not have any additional investments on plant and machinery as well as for marketing of the products with new enduse innovations.

Extrusion process involves manufacturing of high density polyethylene (HDPE) pipes that can be used for milk for dairies where chilling temperatures are used.
The value of Indian Dairy Industry is expected to touch Rs 5 lakh crore by 2015, with milk output pegged at 190 mln tons, as per industry chamber ASSOCHAM. The Indian dairy industry is growing at the rate of 10% per annum. India -- the world's largest milk producer -- accounts for around 20% of global milk production, with most of it consumed domestically, it added. In India, about 60% of milk is consumed in liquid form, while the remaining 40% is used in the form of butter, clarified butter (desi ghee), cheese, curd, paneer, ice cream, dairy whiteners and traditional sweets. (Source: http://articles.economictimes.indiatimes.com/2011-11-18/news/30415066_1_milk-production-indian-dairy-industry-milk-prices)

Milk is collected from the farmers and transported to milk plants for its processing into mass market milk and other dairy products such as: cream, butter, cheese, casein, yogurt, etc. Milk is produced constantly at the farmers� facilities where the cows are milked. The milk is then transported on tank trucks and delivered to the different dairy and milk plants. Milk is then pumped from the milk tanks into the milk reception units, where the milk is deaerated and tested and then pumped over again to the storing units or the processing line. In the milk reception units, milk is measured and tested, air is eliminated and the milk is cooled before further processing or storing. Milk can be then stored into tanks or pumps, or can go directly into the processing line from the milk reception units. Milk will be stored in tanks or silos along different phases of the processing line, these inter processing tanks will be automated into the processing line. Aseptic milk storage is required if the milk has followed an aseptic process. Storage systems can vary from a very basic system that is manually handled, to one that is completely automatic and combined alongside CIP systems and sterilization units. The process of reducing the microorganism is called sterilization. Depending on the amount and type of microorganism that need to be killed, and the shelf life of the product we want to achieve, different processes are used: pasteurization, UHT, HTST or filtration. For the production of fresh milk, the chosen process is pasteurization; for the production of ESL milk, UHT or several filtration systems can be used. The most marketable fluid milk nowadays is either UHT or HTST.

Pasteurization is the process of treating the milk at a high temperature, and then chilling it so as to extend its shelf-life and reduce microbial growth, whilst retaining the maximum natural qualities possible.

HTST (High Temperature/Short Time): Milk is put through a continuous process of very high temperatures for a very short time. This process conserves milk qualities better than more aggressive processes such as UHT or aseptic processing, although it leaves it with a shorter shelf life.

UHT (Ultra High Temperature): Although pasteurization deactivates most of the microbial growth, to extend milk shelf-life further, milk needs to be further sterilized. The most commonly used method in the industry nowadays is UHT (ultra-high temperature) which consists of a continuous sterilization process where milk is heated at very high temperatures and then chilled numerous times in a continuous process. The aim is to kill all micro-organisms and prolong milk shelf-life. Most of the milk you can buy today is put through a UHT process. MPFT supplies UHT processes. Aseptic filling most commonly follows.

ESL (Extended Shelf Life) Milk: is fresh milk with an extended shelf life. Other microbiological reduction methods are used versus heat methods such as pasteurization, HTST or UHT.

Milk Standardization - Cream separation: The fat content of raw milk varies depending on the type of cow, cow feeding, age, timing, etc. This is why milk follows a standardization process where either raw milk or even sterilized or pasteurized milk is separated into cream and skimmed milk by the cream separation machines. Part of the cream is added back into the skimmed milk in exact proportions in order to precisely define the fat content of the milk and standardize it. The rest of the cream is processed to produce products such as cream, condensed milk, powder cream, butter, etc, using technologies such as evaporation, mixing, drying, etc. Milk can be enriched with vitamins, calcium or other types of ingredients. These should be mixed and blended in batch or continuous processes in mixing units. Homogenization is a process done by machines called homogenizers, whose objective is to prevent the cream from separating from the rest of the liquid once the milk is storedOnce the product manufacturing process is finished, the milk passes to the filling and packaging process. Milk can be packed into different types of packages: carton, glass, pouches, PET bottles, etc. Sterilized milk that needs to have a long shelf life should be filled and packed using aseptic technologies. In this case, previous sterilization of the package should also be done.

High Density Polyethylene Pipes for Conveying Milk in Dairies where chilling temperatures are used (Validation & Inputs from a High Density Polyethylene Pipe Manufacturer in India)
• Chilling temperature : 0 to -100 degree C
• Outer Diameter : 20 mm to 315 mm as per IS 4984 with different pressure ratings
                             2.5 kg/cm2, 4 kg/cm2, 6 kg/cm2, 8 kg/cm2, 10 kg/cm2, 12.5 kg/cm2 & 16 kg/cm2 with different grades of HDPE Materials PE 63, PE 80 & PE 100

 
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