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Moisture 89.1%
Fat 3.4%
Protein 3.1%
Lactose 4.6%
Mineral 0.8%

  • Milk solid : 11.9%
  • Milk solid no fat : 8.5%


It's what is packed for consumers to drink safely
through heat treatment.
It's called 'City Milk' that means to deliver daily.

  • Kinds
    • Pasteurized Milk

      * Storing for 4 to 6 days at 5

    • Sterilized Milk

      * Storing for one month at the indoor temperature

    • Processed milk
      Dairy products changed formation of milk.
      ex) Enriched Milk, Recombination Milk, etc.


  • Cream
    1. Cream Separation
      1. Gravity separation
        The way to take in cream by fining milk

      2. Centrifugal separation
        Centrifuge is assembled by many disc plates and turns
        at high speed. 'mklk fat' and 'mklk solid no fat' is moving
        to outside of centrifuge by centrifugal force. cream and
        skimmed milk can be separated by that.

    2. Kinds of Cream
      1. Whipping Cream
        Light whipping cream : milk fat 30 ~ 36%
        Heavy whipping cream : milk fat 37 ~ 40%

      2. Coffee Cream : milk fat 10 ~ 30% (average 20%)

      3. Sour Cream : milk fat 18 ~ 21%

      4. Frozen Cream : milk fat - equal to whipping cream
        Cream --> Pasteurizing --> Cooling (adjusting pH 7 ~ 7.3)
        --> Freezing (-20)
        * Used for adjustment of demand and supply of cream

      5. Plastic Cream : milk fat - about 80%
        Cream ---> Second Centrifuge (milk fat about 80%)
        * Used for raw material of ice cream and butter

  • Butter
    1. Composition

      Milk fat - not less than 80%
      Mositure - 16% and below
      Milk solid no fat - 4% and below

    2. Manufacturing process

      Neuralizing Cream --> Pasteurizing & Cooling -->
      Fermenting & Maturing --> churning --> Separating butter milk
      --> Washing --> Working


  1. Kinds of Condensed Milk

    Sweetened Condensed Whole Milk, Sweetened Condensed Skimmed Milk
    Evaporated Whole Milk, Evaporated Skimmed Milk

  2. Manufacturing process of Sweetened Condensed Whole Milk

    Preventing multiplication of microorganism by concentrating
    milk 3 times and melting sugar 40 ~ 50%
    Standardization of raw milk --> adding sugar(glucose) --> condensing
    --> cooling --> filling & packing
    (Inoculating a cristal of lactose to prevent crystallization
    of lactose in time of cooling, or leading a small-crystallization
    after quick cooling by agitating at high speed.


  1. Standard of Composition

      FCMP SMP
    Moisture(%) 5.0 and below 5.0 and below
    Solid(%) not less than 95.0 not less than 95.0
    Crude Fat(%) not less than 25.0 -

  2. Spray drier

    1. Pressure nozzle atomizer
      Used for concentrated milk (solid - 48% and below)

    2. Disc atomizer
      Used for high concentrated milk (solid - not less than 48%)

  3. Manufacturing Process

    1. Full Cream Milkpowder
      Raw milk --> standardization(full cream milk) -->
      homogenization(3000psi) -->pasteurization(90, 3min.)
      --> condensing --> preheating(71) --> high pressure pump
      (2500psi) --> spray drying --> cooling(32, moisture 2 ~ 4%)
      -->sifting --> packing

    2. Skimmed Milkpowder
      Raw milk --> separating cream(skimmed milk)
      -->Pasteurization (72, 15sec) --> condensing
      -->preheating(63) --> filtering --> high pressure pump(3000psi)
      --> spray drying --> cooling(32, moisture 2 ~ 4%)
      --> sifting --> paking


dairy products that is made by adding lactobacillus, Rennet or acid to milk
for solidifying Casein and heating and pressing after removing Whey

  1. kinds of Cheese

    There are over 400 kinds through classifying into the place
    of origin, raw milk, the way of production, properties of matter.

  2. Manufacturing Process

    raw milk --> pasteurization --> curd forming --> cutting curd
    --> scalding --> whey off --> moulding & pressing --> salting

    * Solidification of milk protein by adding Rennet(Curd forming)
    --Enzyme, Rennin is the main element of Rennet

    Stability of Casein micelle is maintained by K-Casein, but K-Casein is
    changed into Para-K-Casein by Rennin, stability is harmed, and Casein
    is solidified and precipitates under being of Ca2+