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Milk and milk products
- 1. Introduction to Milk and Milk Products Dr. Vaishali Somani (Topic- Applied Zoology)
- 2. Introduction to Dairy Science • Composition of Milk • Milk Products
- 3. Composition of milk Water- 87% Fats 3.5-3.7% Vitamins, Minerals, Enzymes Carbohydrates Lactose- 4.9% Protein- 3.5%
- 5. Milk Proteins Casein 78.5% Viscocity and white colour Precipitated with dil. Acid/salt/renne t Albumin 10% Whey protein Heat coagulated Globulin 0.1% Colostrum 12% Heat coagulated
- 6. Lactose- Glucose+ galactose Minerals- Ca, P, Mg Enzymes- lipase, oxidase, peroxidase Vitamins- A, D, B, Thamine, riboflavin Flavours- Bacteria/ lipase/ processing Non protein nitrogenous substances
- 7. Types of Milk Recombined Milk- Mixture of butter oil, skim milk powder and water in appropriate proportion. It has 3% fat and 8.5% Solid Non Fat Soft Curd Milk- Curd tension of 20 grams. Good for feeding infants. Depends on water content of cattle feed Skim Milk Powder- Product obtained by removal of water and fat. Prepared by Roller Drying Process/ Spray drying Process Tonned milk- Addition of water and skim milk powder to buffalo milk. SNF increased 6 times. Aarey Milk Production
- 8. Artificial Milk 100 L Skimmed milk+ 50/60 kg alien fat/oil Intense homogenization at 40 degrees. Neutralization with soda/lime, cool . Store at 5degrees
- 9. Milk products • Heat desiccated milk products • Kulfi • Basundi • Rabadi • Chocolate • Khoya-Gulabjamun, Pedha, burfi, kalakand • Commercial process- 5/6 lit of milk to Khoya in 15 min. Not less than 20% fat.
- 10. Milk Products- fat rich • Butter- makhhan • Malai- cream • Ghee Butter is melted at 80 degree C for 30 min. milk serum is drained off. Clarification produces Ghee. It is transferred to setting Tanks and then cooled at 2 degree C for 12 hours. Then stored at room Temp.
- 11. Milk Products – Heat and Acid coagulated
- 12. Milk products- heat and acid coagulated • Paneer • Paneer- buffalo/cow milk is heated to 90 degree C. • Cooled to 70 c. 1% citric acid is added slowly till clear greenish whey is obtained.( Can add lemon juice for home level preparation) • Whey is drained. Curd is filtered, wrapped and pressed 0.6 lb/ sq. inch for 10 min. • Blocks are immered in chilled water, cut, packed and stored at 10 degree C. for a week.
- 13. Other milk Products • Ice cream- fat- 12%, Milk SNF- 11%, Sugar- n15%, Stabiliser- 0.3%, Total solids- 38.3% • Yogurt- Total solids- 13%, proteins- 3.9%, fat 3.4%, Carbohydrates- 4.9%, Ash- 0.75%. • Starter Culture- S. thermophillus, L. bulgaricus • Cheese- hard cheese, soft cheese, cottage cheese
- 14. Cheese
- 15. Cheese • Starter Culture is added to pasteurized milk. • Setting at 32 degrees C and pH 4.7 • Addition of rennet/ Fungal proteases/ GM bacteria to enhance coagulation • Curd is separated, pressed and cut • Kept in brine solution for long period • Removed , packed and stored
- 17. Additional References • http://www.fao.org/dairy-production- products/products/milk-composition/en/ • http://www.ndvsu.org/images/StudyMaterials /LPT/Milk-Composition-and-its- constituents.pdf • https://youtu.be/y9wLhRrj5Ug
- 18. Additional References Amul Cheese https://youtu.be/mSJ8LGD_uXI Process of Ice cream https://youtu.be/NKzWGrK3K4Q
- 19. Thank You