The Department of Chemistry has visited KMF, Kulshekara, Mangaluru, on 29th August 2024 to gain practical insights into the industrial applications of chemistry in diary processing.
The objectives of the visit are
- To observe the industrial processes involved in milk processing and quality control.
- To understand the applications of chemical principles in real world scenarios, particularly in maintaining milk product quality and safety.
Overview of the Visit:
The visit commenced with a briefing on the operations of the Karnataka Milk Federation. The attendees were introduced to the various stages of milk processing, including collection, pasteurization, homogenization, packaging and sterilization. The visit provided an in-depth understanding of how raw milk is transformed into different dairy products while ensuring that quality and safety standards are met.
Key Observations:
- Types of Boilers: During the visit, participants observed various types of boilers used in the industry, including fire-tube and water-tube boilers. These boilers play a crucial role in generating steam for various heating processes within the milk processing plant.
- Industrial Processes: The group was guided through the entire milk processing workflow. Starting from the reception of raw milk, the processes of pasteurization, homogenization, and chilling were demonstrated. Emphasis was placed on the stringent quality control measures employed at each stage to maintain the purity and safety of the milk products. Faculty members were also been informed about the advanced equipment and technologies used in the industry to enhance productivity and quality.
- Categories of dairy products: Different types of milk based on the fat % and its processing processes were discussed in detail. The units comprising of various machineries responsible for injection and packing of milk were shown. Various units involving in the production of milk based sweets, flavoured milk, cottage cheese, butter and curd were also shown.
- Quality Control and Chemical Applications: The visit showcased the application of chemical principles in real-world scenarios, particularly in maintaining the quality and safety of milk products. Various chemical tests, such as pH measurement, fat content analysis, were mentioned. The role of chemistry in preventing contamination and extending the shelf life of dairy products was also discussed.
Conclusion:
The industry visit to Karnataka Milk Federation provided valuable exposure to the practical applications of chemical engineering in the dairy industry. The faculty members gained a deeper understanding of the critical role of chemical principles in maintaining product quality and safety. The visit highlighted the importance of integrating theoretical knowledge with practical experience, enriching the learning and appreciation of the dairy industry.
