Melktechnik

Melktechnik, or dairy technology, is the field that studies the processing, preservation, and transformation of milk and dairy products. It encompasses the handling of raw milk, quality control, standardization of composition, and the production of liquid milk and value-added products such as cream, butter, yogurt, cheese, and milk powders.

Key processes include pasteurization to destroy pathogens, homogenization to reduce fat globule size and improve texture, separation to skim or enrich components, and standardization to adjust fat and solids. Fermentation produces cultured products; coagulation with rennet or acidification forms cheeses; evaporation and spray drying create milk powders.

Safety and quality are ensured through HACCP, GMP, and traceability, along with cold-chain management and regular microbiological testing.

Industrial equipment spans milking systems (manual, automated, robotic), heat exchangers, pasteurizers, separators, homogenizers, evaporators, dryers, and packaging lines.

Education and research in dairy technology cover process optimization, product development, and sustainability, with degree programs and industry collaborations.