Milk Processing Plants

Milk processing plants are facilities where all operations—from raw milk collection to pasteurization, conversion into various dairy products, packaging, and distribution—are carried out. The primary goal is to process milk in a hygienic and healthy manner and deliver it safely to consumers.

Main Processing Stages:

Raw Milk Collection and Reception:

• Milk is collected from producers (farms).

• Quality and hygiene checks are performed at the facility entrance.

Cleaning and Filtration:

• Milk is purified from unwanted solid particles (such as dust, straw, etc.).

Pasteurization:

• Milk is heated to a specific temperature (usually 72–75°C for 15–20 seconds) to eliminate harmful microorganisms.

• It is then cooled to preserve its nutritional value and ensure safety.

Homogenization:

• Fat particles in the milk are broken down to improve texture and appearance.

Product Processing:

• Milk is transformed into products such as drinking milk, yogurt, ayran (diluted yogurt drink), cheese, butter, cream, and milk powder.

Packaging:

• Processed dairy products are packaged under hygienic conditions.

Cold Chain Distribution:

• Products are transported under refrigerated conditions to prevent spoilage and ensure freshness.

Key Facility Areas:

• Laboratory (for microbiological and chemical analysis)

• Cold storage rooms

• Automatic filling and packaging machines

• Cleaning and sanitation systems