Process Diagram Skim Milk. When the milk is skimmed milk the protein content may be increased. Pasteurized skim milk is held in pt7 at 35 40f for not less than 30 min under agitation.
Usually 72 c for 15 sec is used. Pmst skim milk temp 40c s7. Figure 21 is a flow diagram outlining the basic steps in the production of whole milk semi skimmed milk and skimmed milk cream butter and buttermilk.
Receiving and selecting milk clarification cooling and storing at temperature below 7 degree c.
This is followed by heat treatment which partly destroys the microbes present in the milk. 100 kg of skim milk. Commercial buttermilk milk is not prepared from butter churning process. In such plants yogurts and other cultured products may also be produced from whole milk and skimmed milk.