Raw materials, facilities and equipment
What the dairyman works with
The dairy worker's most important raw material is milk, but the profession also builds on knowledge of microorganisms, processes and the equipment that processes the raw material into butter, cheese, yoghurt and much more.
§Milk as raw material
Milk consists of water, fat, protein, milk sugar and minerals, among other things. The composition and quality of the milk are very important for the final product, so it is carefully checked upon receipt.
§The role of microorganisms
Bacteria and Cultures are Crucial in Dairy. In Cheese and Fermented Products Selected Cultures are Added, Providing Flavour and Consistency. At the Same Time, Unwanted Microorganisms Must be Kept Out Through Good Hygiene and Heat Treatment.
§Central processes and systems
| Process | Purpose |
|---|---|
| Pasteurisation | Heat treatment that reduces unwanted microorganisms |
| Separation | Separation of cream and skim milk |
| Homogenization | Fine-division of fat globules for uniform product |
| Syrning/fermentering | Adding cultures to fermented products |
| Churning | Butter production from cream |
§Cleaning systems
Modern dairies use closed cleaning systems where pipes and tanks are cleaned internally without having to be taken apart. You need to know the principles so cleaning is effective and safe.