MILK PROCESSING EQUIPMENT FOR SMALL-SCALE DAIRY FARM

 One of the best qualities of milk is that one can turn it into numerous other products through processing. It’s a great opportunity for small dairy farms to offer their customers a wider choice of options after initially only producing milk. Fortunately, you don’t need a whole milk processing factory to offer different dairy goods. In this article, you will find out everything you need to know about small-scale dairy processing.

Small-Scale Milk Processing

You can get numerous dairy products through milk processing:

• Cream
• Butter
• Pasteurized milk
• Yogurt
• Cheese
• Ice cream
• Fluid milk
• Buttermilk
• And other products

Almost every small farm processes milk to make it pasteurized because it’s forbidden to sell raw milk in most countries. To achieve that, milk is heated in pasteurizers — special devices for pasteurization — and then cooled down. This process destroys disease-causing microorganisms to make milk safer. Also, pasteurization increases the shelf life of dairy products. That’s why most governments demand that both large manufacturers and small farms process their milk to make it pasteurized.

However, pasteurization is a basic process that comes before any other processing you’ll be putting the milk through. And while it’s not mandatory for all countries to pasteurize milk, most farmers still tend to do it because of the increased shelf life. 

The real processing that will turn milk into another dairy product will include some kind of churning or fermentation. For example, butter is made through the churning process that makes fat clump into butter, discharging the liquid — that’s what we call buttermilk. And to create yogurt, you’ll need to add active cultures to milk and keep it in a warm place until it gets fermented. 

Also, one can make low-fat and skim milk through processing to cover the needs of customers who don’t like or can’t consume whole milk. While whole milk has over 3.25% of milk fat, low-fat milk has from 0.5% to 2.0% of fat. Skim milk contains less than 0.5% of milk fat.

Milk Processing Equipment for Small-Scale Dairy Farm

Now let’s take a look at all the equipment you can get to create your milk processing farm.

Milk tanks

Pre-stack tanks, milk tanks, interim tanks, and mixing tanks are used to store liquid dairy products to keep them fresh for as long as possible. Therefore, they are crucial pieces of equipment for milk processing if you want to produce high-quality, fresh, and safe products.

Pasteurizers

As we’ve already mentioned, pasteurization often lies at the core of milk processing. Pasteurizers are machines that will simplify this step for you. A milk pasteurization unit will heat the milk and keep it at a set temperature for a set duration, stirring it continuously and then cooling it down to make it ready for storing or further processing. 

Cream Separators

These machines are used for making low-fat and skim milk and cream. As a cream separator divides fat from milk, you get two products simultaneously — cream and milk that has a lower fat percentage. Depending on the working time of the cream separator, you can get milk and cream of different fat percentages.

Butter churns

This milk processing device will churn milk into butter, leaving you with two products — butter and buttermilk. The second one is just as popular as butter, and you can sell it right away or ferment it to add more nutrients.

Cheese presses

It’s a very simple device that will apply pressure to cheese curds to squeeze out all the liquid and form cheese. You should choose a cheese press depending on the amount of the dairy product you’re planning to produce.

Homogenizers

This device improves the texture and taste of milk by making it more homogenized. The machine does it by squeezing milk through small holes under pressure, making the cells break apart and homogenize. Usually, this tool is used when you have milk from different cows and you want to make it more consistent.

How’s yogurt made?

It’s made through fermentation — you need to add special yogurt cultures to milk and keep it at a certain temperature for a while to activate the cultures. You can do that using a milk pasteurizer that supports low temperatures. A pasteurizer will be suitable for other fermented dairy products (e.g. fermented buttermilk, sour cream or kefir).

Ice cream makers

This machine is used in milk processing to make ice cream. It will churn the ice cream base slowly while cooling it down. The process creates ice cream with a smooth and creamy texture. No lumps or shards of frozen liquid. 

Benefits of a small-scale dairy farm

Sure, there is less hassle in selling simply milk. But dairy processing machines will give you much more freedom and let you make more revenue from your farm. Here are all the benefits you’re getting if you have a small-scale dairy farm:

• You have products of better quality — Homogenizers, pasteurizers and milk tanks will help you improve the overall quality of your dairy.
• Machines automate processes — Therefore, making dairy goods other than milk will not be a hassle. The equipment allows you to create products quicker and more easily while keeping the quality on point.
• It’s easy to clean the machines — Advanced models are made to be easy to clean, so you don’t have to worry about spending hours cleaning the equipment.
• Machines can work around the clock — Of course, there are models that need rest, but you can get equipment that can work 24/7 if you need continuous production.
• You can reduce prices — Since creating dairy products will be less effort-consuming, you’ll have a chance to cut dairy milk processing plant costs and reduce prices to attract more customers.

Even a small farm can offer a variety of products today as equipment becomes more affordable and suited to small-scale production. If you have any more questions about milk processing equipment, just drop us a line and our Milky Day specialists will help you out.

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5 HEALTH BENEFITS OF SKIMMED MILK

The debate between those who love whole milk and those who prefer the skimmed option is never-ending. Both sides bring good arguments to the table. And you know what? Both sides are right because you have to choose what you like and what works for you.

Going through the internet, you will find numerous articles that discuss how bad skimmed milk is for you. But is it really? It’s not as fatty as whole milk, and that’s about it. So we’re going to balance out all the critical articles about low-fat dairy by sharing the benefits of it with you. And it’s fair to say that skimmed milk has quite a few advantages.

What is skimmed milk?

Before we talk about health benefits, let’s figure out what this product is. The most popular question would be “Is skimmed milk fat-free?” Well, it is almost fat-free, as it contains less than 0.5% fat. It’s virtually impossible to completely get rid of fat in dairy, so some bits of it still remain in skimmed milk.

Let’s compare the fat content:

• Whole milk contains 3.5% fat.
• Low-fat milk contains 1-2% fat.
• Skimmed milk contains 0-0.5% fat (it’s mostly around 0.1%).

Depending on where you live, such dairy will be called skimmed, skim, low-fat, fat-free or nonfat milk. 

How is skimmed milk made?

Quite obviously by removing fat from whole milk. But how does one get rid of fat? The traditional method is to let milk sit in the fridge and wait until the cream rises to the top and creates a solid layer. Then, as you gather the cream, you will be left with milk with a lower percentage of fat. You will probably need to repeat this process a couple of times to achieve truly skimmed milk, but in essence, that’s how you make low-fat milk.

Of course, modern factories utilize special machinery for this purpose. The device they use is called a separator, and it does just what its name suggests: It separates fat from milk. This machine resembles a large centrifuge that spins at a high speed, forcing cream to gather in the middle and pushing the heavier skimmed milk to the sides. Then, the liquid passes through the holes in the bowl of the separator and gathers in one compartment. 

As you can see, the process is quite simple and there are no chemicals involved. That’s why the answer to the question “Is skimmed milk bad for you?” is “No.” It doesn’t become harmful merely because you remove fat from it, even when you use a separator machine for it. 

However, some countries require manufacturers to add vitamins to skimmed milk—usually vitamins A and D. Such regulations exist because vitamins dissolve in fat, and as the latter is removed, dairy products lose a fair amount of valuable microelements. Also, manufacturers often add some dried milk to thicken watery skimmed milk. But that’s not something that could harm you.

Skimmed milk vs. whole milk

The debate between fans and haters of skimmed milk is not limited to the health subject. Milk is often used as one of the ingredients in recipes. From this perspective, its taste and consistency matter a lot. 

We will be candid here: Whole milk is better than skimmed in most cases if you’re using it for cooking. Low-fat milk will make you a decent latte and it is also quite OK if you pour it into your morning cereal. But to be fair, it sucks when it comes to baking or cooking dishes that require you to heat milk with other ingredients. The lack of fat will make the dairy’s protein stick together and create a clumpy consistency for the dish. This is not the most pleasant consistency to consume. And the lack of fat will make baked goods less shiny and rich-tasting.

Oh, and talking about the taste: Skimmed milk is usually rather watery and tasteless. So if you love that, well, milky taste of whole dairy, the low-fat option won’t be your favorite. However, some people don’t like how whole milk tastes and prefer the taste of skimmed milk. Therefore, it all comes down to personal preference.

5 health benefits of skimmed milk

We will remind you once more that low-fat milk usually doesn’t contain any harmful chemicals and the process of removing the fat involves nothing more than gravity. Therefore, this product is at worst not as beneficial as whole milk since some amount of vitamins are removed with the fat. But it is not harmful. Is skimmed milk good for you, though? Let’s see.

1. For some people, fat is bad

We used to think that fat was bad for everyone until new studies arrived showing that it might not be as bad as we all supposed. Fat is crucial for our body, as it allows us to dissolve and absorb vitamins properly. Also, we receive quite a lot of energy from fat. In fact, some people are able to transform this macronutrient into pure energy much better than carbs, which were seen as a major source of power for the human body. So now we learn to stop being afraid of fat.

However, everything is only good for us in moderation and we are supposed to intake from 44 to 77 grams of fat every day. 200 ml of whole milk contains 7.4 grams of this macronutrient, so that’s quite a lot of fat. If you consumed a lot of fatty products during the day and now you want to treat yourself with a glass of milk, the skimmed option would be a better choice.

Also, people with cardiovascular diseases should consume less fat, as it increases the level of cholesterol—the main cause of heart issues. So for them, skimmed milk would be the only option if they want to consume dairy, as whole milk might actually be quite dangerous for them.

2. Skimmed milk contains more protein

200 ml of whole milk contains 7 grams of this macronutrient, while the same amount of the skimmed option contains 7.3 grams of protein. Sure, 0.3 grams doesn’t look like that much of a difference to us. However, our bodies feel the difference. Studies suggest that the higher level of protein in skimmed milk helps to build muscles much faster than the whole version. Also, low-fat milk contains 18 amino acids, including nine essential ones. These acids are basically building blocks that help us create and maintain lean muscles.

3. There is more calcium

There is 240 mg of calcium in 200 ml of whole milk, compared to 260 mg in skimmed. Calcium is essential for healthy blood flow, bones and teeth. Also, it helps muscles to function properly. To equal a glass of skimmed milk in terms of calcium, you would need to eat 11 servings of spinach, four servings of broccoli or 63 Brussels sprouts. If you ask us, we would prefer to have a glass of low-fat milk.

4. Fewer calories

200 ml of skimmed milk contains only 71 kcal, while the same amount of whole milk contains 130 kcal. That’s twice as many! If you’re trying to get your calorie intake under control, you should favor low-fat milk over whole. However, considering all the benefits we have already listed, we don’t think it will be a difficult decision for you.

5. More phosphorus, potassium and vitamins

200 ml of skimmed milk contains 200 mg of phosphorus and 337 mg of potassium, which is more compared to 198 mg of phosphorus and 323 mg of potassium in the same amount of whole milk. Potassium helps our muscles move properly and keeps our nervous system healthy. And phosphorus helps to build stronger bones and teeth while playing a part in transforming food into energy. Also, skimmed milk often contains more vitamins such as A and D, as manufacturers add them to the product. Therefore, low-fat milk might be even more beneficial in terms of minerals and vitamins than whole milk.

Bottom line

As you can see, there is nothing bad about skimmed milk. It won’t harm your health. In fact, for some people, it will be even more beneficial than whole milk. So it’s up to you to choose which option you prefer. Now that you know all the details about skimmed milk, its advantages and taste features, you can make your own educated decision.

Buttermilk: Nutritional Facts and Benefits

Many baking recipes feature this mysterious ingredient: buttermilk. What is it? Is it some buttery milk? Do you get it by mixing milk and butter? Let’s explore this fascinating product and see if you should include it in your daily diet.

What is buttermilk?

When you churn butter, the fats get gathered into the spread we all love, leaving the liquid out. This liquid is a traditional buttermilk. It’s quite a rare sight in the USA and Europe, but families in India, Pakistan and Nepal drink this product every day. Such buttermilk is lower in fat than milk because almost all the fat has gathered into butter. It’s lower in calories too and is a good source of vitamins and nutrients. 

In the US, you can find cultured buttermilk that’s created by adding bacteria that produce lactic acid to pasteurized milk. This is a fermented product – the bacteria develop their qualities within 12-24 hours. Thanks to the lactic acid, cultured buttermilk can be stored for longer than milk. Also, it tastes sour and is much thicker. This beverage has a lower pH level because of the lactic acid. While standard milk’s pH is 6.7-6.9, the pH level of cultured buttermilk is 4.4-4.8.

What is buttermilk used for?

Some people like drinking both cultured and traditional buttermilk as standalone beverages or by adding salt or some other spices to them. Also, buttermilk is often used for cooking. It works very well as a substitute for other dairy products in recipes. Buttermilk is popular as an ingredient for baking, as it adds tenderness to the texture and a richer taste. This beverage is very versatile and can be used for virtually any dish – as a salad dressing, in a smoothie or soup.

Since cultured buttermilk stays good for around two weeks if you store it in the fridge, it is very convenient for those who just use this product for cooking. Unlike with milk, you don’t have to worry that it spoils quickly.

What is the difference between milk and buttermilk?

As we’ve figured out the obvious difference between these products – they are two different beverages – let’s take a look at other dissimilarities.

Cultured buttermilk might be a good choice for lactose-intolerant people because of the active cultures it contains. They can help you to digest lactose. However, the effect varies from person to person. 

Also, fermented products are in general quite beneficial for our health. And as cultured buttermilk is a fermented beverage, it might reduce the risk of heart disease and improve digestion. Overall, it’s widely considered to be a healthier alternative to regular milk.

Buttermilk nutrition facts

245 ml (one cup) of cultured buttermilk contains only 98 calories along with 8 grams of protein, 12 grams of carbs and 3 grams of fat. Milk, on the other hand, has 157 calories and 8.9 grams of fat per 245 ml. 

In addition, buttermilk is a good source of vitamin B12, calcium, potassium, phosphorus and riboflavin. 

What are the benefits of drinking buttermilk?

As you’ve already noticed, buttermilk is a richer source of nutrients, and it’s lower in fat and calories. These and other features make this beverage rather beneficial.

Lactose-intolerant people might not experience issues with buttermilk

Lactic acid and active cultures make this product easier to consume for those who are lactose-intolerant. Of course, it depends on the individual sensitivity of the person. Some will have no side effects from drinking buttermilk, whereas others might experience all the negative consequences, such as bloating, nausea and abdominal pain. But overall, cultures in buttermilk might help to break down the lactose.

It’s better for digestion

Fermented products are known for improving digestion, especially if a person already has some gastric issues. Active cultures help the body process food. They have a somewhat cooling effect that can help to calm down the stomach after eating a spicy meal. Also, buttermilk might make you feel lighter and less tired after a very heavy meal. 

It’s good for the skeleton

As buttermilk is rich in calcium and phosphorus, it might help strengthen the bones and prevent osteoporosis and other bone diseases. Unlike standard milk, buttermilk is not that high in fats and calories, so you can consume this beverage to improve your bone structure without worrying about extra calories. 

Active cultures can improve your oral health

Buttermilk has a cooling effect due to active cultures and lactic acid. So it can help with inflammation in your gums and body overall. And thanks to the calcium that is found in this beverage, you will lower your chances to develop periodontitis – the disease that causes inflammation of the gums and supporting structures of the teeth.

Helps to lower the cholesterol level

Studies have shown that buttermilk might help reduce cholesterol in the human body. Researchers suppose that this effect is caused by sphingolipid compounds that inhibit the absorption of cholesterol. Buttermilk’s milk fat globule membrane contains sphingolipids, so they’re a fair part of this product.

It might lower blood pressure

Research shows that cultured buttermilk might help lower blood pressure. Even though it’s not clear yet how exactly the beverage accomplishes this, we can assume that it happens thanks to the anti-inflammatory and cholesterol-lowering abilities of buttermilk. As the inflammation and cholesterol get reduced, it’s easier for the body to operate, and its blood pressure lowers. 

A valuable ingredient

Buttermilk adds richness and tanginess to dishes while not significantly increasing their caloric value. Those who love baking cherish this product because it makes baked goods more tender, fluffy and tasty. Buttermilk is a good emulsifier and adds quite a lot of nutrients to our food.

How do you make buttermilk?

If you want to get traditional buttermilk, you can begin with churning your own butter. As the fat in the cream gathers into butter, you will get more and more of the leftover liquid. This liquid is what’s called traditional buttermilk. Using this approach, you will make two products at the same time: butter and buttermilk.

If you want to make cultured buttermilk, there are several ways to do it. The simplest will be to use a buttermilk starter. You can search for one in grocery stores or on Amazon, for example. All you need to do is follow the instructions on the package of the starter. Usually, all you need to do is mix milk with the starter, cover the container with a towel and let it sit in a warm spot at 70°-77°F for 12-24 hours. Some people prefer the texture that develops after 12 hours. It’s up to you to experiment and see when you want to stop the fermentation process by putting the buttermilk in the fridge.

Another approach is to mix milk with lemon juice or vinegar. The ratio is 1 cup of milk or heavy cream – it depends on the amount of fat you want the buttermilk to contain – to 1 tablespoon of lemon juice or distilled white vinegar. Mix these two ingredients and let them sit at room temperature for around 5-10 minutes. The milk will thicken and form small curds.

Finally, you can culture store-bought buttermilk by mixing it with a starter or a special buttermilk starter. You can add a bit of milk as well to add sugar for bacteria to produce lactic acid. Once you mix buttermilk with a starter, you can leave it at room temperature for 18-24 hours. The longer you keep the mixture at room temperature, the thicker and tangier it will be. 

Bottom line

Buttermilk is a great product both for cooking and consuming as a beverage. It has many health and taste benefits, and it’s quite easy to make at home. You can store it for up to two weeks in the fridge and even freeze it. However, health experts don’t recommend freezing fermented dairy products, as they can lose their benefits. The best thing about buttermilk is that if you make it at home, you can make it taste as you like.