Question:
Arrange the following milk processing operations in correct sequence.
(A). Separation
(B). Clarification
(C). Standardisation
(D). Homogenization
(E). Pasteurisation
Choose the correct answer from the options given below:
Arrange the following milk processing operations in correct sequence.
(A). Separation
(B). Clarification
(C). Standardisation
(D). Homogenization
(E). Pasteurisation
Choose the correct answer from the options given below:
(A). Separation
(B). Clarification
(C). Standardisation
(D). Homogenization
(E). Pasteurisation
Choose the correct answer from the options given below:
Show Hint
Clarification always comes before separation because you don't want dirt and cells to interfere with the delicate operation of the cream separator discs.
Updated On: Jul 23, 2026
- (A), (C), (B), (D), (E)
- (C), (B), (A), (D), (E)
- (B), (C), (A), (D), (E)
- (B), (A), (C), (D), (E)
Show Solution
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
In a modern dairy plant, milk undergoes a series of unit operations to ensure it is clean, safe, and meets legal fat/SNF requirements. The sequence is designed for efficiency and to minimize microbial risk.
Step 2: Detailed Explanation:
1. Clarification (B): The first step is to remove physical impurities (dirt, leucocytes, sediment) using a centrifugal clarifier. This happens ideally right after reception.
2. Separation (A): Once cleaned, the milk is separated into cream and skim milk using a cream separator.
3. Standardisation (C): After separation, the cream and skim milk are remixed in precise proportions to achieve a specific fat percentage (e.g., 3.0% for Toned Milk).
4. Homogenization (D): The standardized milk is then homogenized to break down fat globules and prevent cream layer formation. This is usually done at $60-65^{\circ}$C.
5. Pasteurisation (E): The final step is the critical heat treatment to destroy pathogens, followed by immediate cooling.
Therefore, the logical industrial flow is B \(\rightarrow\) A \(\rightarrow\) C \(\rightarrow\) D \(\rightarrow\) E.
Step 3: Final Answer: (4) (B), (A), (C), (D), (E)
In a modern dairy plant, milk undergoes a series of unit operations to ensure it is clean, safe, and meets legal fat/SNF requirements. The sequence is designed for efficiency and to minimize microbial risk.
Step 2: Detailed Explanation:
1. Clarification (B): The first step is to remove physical impurities (dirt, leucocytes, sediment) using a centrifugal clarifier. This happens ideally right after reception.
2. Separation (A): Once cleaned, the milk is separated into cream and skim milk using a cream separator.
3. Standardisation (C): After separation, the cream and skim milk are remixed in precise proportions to achieve a specific fat percentage (e.g., 3.0% for Toned Milk).
4. Homogenization (D): The standardized milk is then homogenized to break down fat globules and prevent cream layer formation. This is usually done at $60-65^{\circ}$C.
5. Pasteurisation (E): The final step is the critical heat treatment to destroy pathogens, followed by immediate cooling.
Therefore, the logical industrial flow is B \(\rightarrow\) A \(\rightarrow\) C \(\rightarrow\) D \(\rightarrow\) E.
Step 3: Final Answer: (4) (B), (A), (C), (D), (E)
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