DAIRY PROCESSING:Separation

Milk contains fat and a complex mixture of water, proteins and vitamins/minerals. By separating the fat from the watery part it is possible to obtain cream. This product is extremely susceptible to food poisoning and food spoilage. It is not recommended for all except the most experienced small-scale dairies.

By churning cream, it is changed to butter which, if prepared and stored correctly, can have a shelf life of several weeks. Clarified butter (ghee) has a shelf life of several months. Both are high value products for which there is often a ready market.

In summary, yoghurt, milk gel and ghee are highly suitable for small-scale operation. Cheese, cream and pasteurised milk require greater care. Sterilised milk requires considerable care and experience to produce a safe, high quality product. Dried milk and UHT milk are not suitable for most small-scale operations.