Packaged Milk Manufacturing Industry

Milk packaging is milk that has been packaged in a short heating process. This brief heating process is often referred to as Ultra High Temperature (UHT). Milk packaging with this technology is processed with a high temperature of about 135 to 145 degrees Celsius for 2-5 seconds.

Why does the milk have to be heated at a high temperature and in a short time? This is because high temperature heating is useful for killing all microorganisms (spoilers and pathogens) and spores. When milk bacteria is dead, milk can be stored in the room for much longer without being exposed to spoilage bacteria which can reduce and damage quality.

This fast process is not only protective of nutrients found in milk, but also very effective for killing microorganisms contained in milk. Therefore, packaged milk does not need preservatives.

Well, the processing of packaged milk which is often applied in the milk processing industry includes the following process.

1. MIXING – This stage is the beginning of the process of making packaged milk. Here milk is mixed with supporting ingredients, such as sugar, stabilizers, flavoring ingredients and colorings.

2. TERMISATION – This is the heating stage of milk at low temperatures before pasteurization. At this stage the milk begins to heat up to a temperature of around 65 degrees Celsius within a few seconds

3. PASTEURISASI – This stage is heating the milk at a temperature of around 80 – 90 degrees Celsius for a few seconds. The goal is to free milk from pathogenic microbes so that milk is safe for consumption.

4. HOMOGENIZATION – The process of homogenization of milk is carried out at a pressure of around 2900 psi, the aim of which is to uniform the size of milk fat globules.

5. STERILIZATION – This is the main heating process for making packaged milk. The main goal is to kill all bacteria both pathogenic and non pathogenic and reduce the number of bacterial spores so that milk can be stored for a long period of time without cooling.

6. REGENERATION – At this stage the temperature of the milk is reduced to a temperature of 28 degrees Celsius.

7. FILLING – This stage is the final stage of the process of making packaged milk. At this stage, the produced sterile milk is immediately packed into the containers provided and has been sterilized.

Milk packaged using aseptic technology can be stored at room temperature for months, provided the packaging is not damaged or has not been opened at all. Each multilayer aseptic package is sterilized again one by one automatically before being filled with milk.

The process is automatically carried out almost without any human intervention so as to guarantee a very hygienic product and meet international health standards.

The nutritional content of milk in packages is also almost the same as pure milk directly taken from cows, which is rich in protein, fat, carbohydrates, minerals, other enzymes, gas and also vitamins A, C and D. Therefore, packaged milk is safe for consumption by all groups including children over the age of one year as a side dish, adolescents who are in their infancy, the elderly and women who need a lot of calcium intake to combat osteoporosis.