MILK PRESERVATION TECHNOLOGY 78
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       MILK PRESERVATION TECHNOLOGY
       
       DESCRIPTION : 

       This simple milk processing technique can preserve milk safely for one 
       full year. Hence it is very useful in providing additional family 
       income to rural women through self employment. 

       WORKING:

       The fresh milk is heated to a temperature of 600 C. Sugar and other 
       flavours are added before being transferred to milk  bottles. 
       The bottles have to be thoroughly cleaned with a detergent or sand and
       rinsed well in hot water. 
       Milk should be filled leaving a gap of 5 cms from the mouth of 
       the bottle.  The bottles are made air tight with crown corks using a 
       manually operated machine. After checking for leakages they are placed 
       in an autoclave or domestic pressure cooker. The autoclave or cooker is 
       heated to 1100 C - 1150 C under 6.5 kg pressure for 4 - 5 minutes. 
       The autoclave is then removed from the fire and kept on the floor for
       cooling. 
       The bottles are removed and stored on a shelf in a cool place. These 
       bottles should be checked after every 2 - 3 days. If any bottle shows 
       signs of contamination it should be removed from the shelf 
       (precipitation or change in colour). The properly sterilized milk 
       remains usable for about a year under ordinary conditions. 
       The remaining bottles should then be packed carefully so that the corks
       do not become loose during transportation and be exposed to 
       contamination. 

       SOURCE
       Centre for Rural Development and Appropriate Technology (CRDAT), Indian 
       Institute Of Technology (I.I.T.), Hauz Khas, New Delhi - 110 016 78