Royal Chitralada Project

I have learned many things from this field trip. Most of it was very
interesting and new for me. We started off with the milk production, the
cheese and cream production, the powdered milk, the milk candy or pelleted
milk, and the sterilized and UHT milk factory.
The milk producing process started off when they receive the milk. They
will check the quality of the milk then the milk will be put it into the
homogenizer, which will make the milk texture more smooth (more
homogenous). If they skip this process, the milk may separate in layers of
whey and casein. Next, they kill the microorganisms or bacteria by heating it
with approximately 80 degrees celsius for 16 seconds. After the milk is
heated, the milk is kept in a container which will cool the milk down to 4
degrees celsius. For plain milk, the milk will then be inputted into a 200 mL,
400 mL, 800 mL, and 5 L container. But for the flavored milk, the milk will be
flavored ( three flavors for Chitralada), which is vanilla, sala, and coco. Same
process as the plain milk, but the only container for flavored milk is 400mL.
The shelf life of these milk is around 10 days.
Cheese is made up of protein. In the making of cheese, first, milk is put
into a container (200L), then enzyme leneth is added to the milk which with
help whey and casein separate. Next, whey is and casein is seperated into
two containers. Now, the casein(protein) is compressed (200 kg cheese).
Then the compressed cheese is incubated. However, there are two types of
cheese, gaoda and cheddar. These two cheese are salted and then baked.
Gauda takes 1 and a half month, while cheddar takes more than 3 month. If
the two are mixed, it will make a perfect cheese, which is not too hard and not
too soft. The cream is made from pasturised milk, the separator will separate
skimmed milk and butter fat. Butter fat will be whipped into cream, while the
skimmed milk will be used in the production on yogurt. Icecreams are made
from the cream, frozen and dehydrated.
Powdered milk is made from two machine, the evaporator and the spray
dry machine. Evaporator evaporates water out(milk run through small tube of
70 degree celsius) from the milk(88% of milk is composed of H20). Around
10.5% of condensed milk are collected, which is 48 brix. Now, the condensed
milk are sprayed dry into powdered milk.
Milk pellets are made from the powdered milk. Mixtures such as sugar
are added to powdered milk. Then the flavored powdered milk is condensed
into pellets, which are then packaged.
Chidralada usually get the milk from Nongpoh. The milk’s quality is
checked. Then it will be poured into 2 containers(12 tons each). First of all, the

Peemmawat Sattavacharavech (Peem)

milk is heated by thermite to kill bacteria, 70 degree celsius for 15 seconds.
Then it is cooled down to 4 degree celsius (waiting for UHT). Milk is poured
into the homogenizer, which will make the milk texture more smooth (more
homogenous). UHT process is done by heating the milk 137 degree celsius
for 4 seconds. Then aseptic filling is done(filling milk into milk box) for both
type of milk(sterilised and UHT milk)to ensure that no bacteria can
contaminate the milk. Then the milk is packaged into secondary packaging.
During this field trip, I had a lot of fun with my friends and I also learned
many things from both the speakers and also our teachers. Until now, I am still
surprised that I misconceptualized a lot of things before listening to the
explanation of each speaker. I never knew that good cheese is actually not
fats, I never knew how they make such delicious milk pellets, and I never
knew the difference of sterilisation and UHT. But after the field trip, I learned
and know in details about the production of milk and the many uses of it. In
conclusion, The Royal Chitralada Project field trip gave me a lot of knowledge
and experience and I have lots of fun during this field trip

Peemmawat Sattavacharavech (Peem)