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Presentation topic - Milk product , Bsc part three
- 1. GOVT. SWAMI ATMANAND PG COLLEGE NARAYANPUR RESPECTED PRINCIPAL SIR DR. S. R. KUNJAM SIR GUIDANCE BY DR. SUMIT SHRIVASTAVA SIR KU. SHARDA MARKAM MAAM MR. VISHAL VISHVAS SIR MR. AVINASH SAHARE SIR MR. AND MRS. GAUR
- 3. • Milk and Milk Products • SYNOPSIS – INTRODUCTION – CHEMICAL COMPOSITIONS – TYPES OF MILK PRODUCTS – (i) FERMENTED MILK (ii) BUTTER (iii)CHEESE (iv) YOGHURT (v) LEBEN (vi) KUMISS
- 4. • INTRODUCTION • Milk is a opaque whitish liquid containing proteins, Fats, Lactose various vitamins and minerals that is made by milk glands. From nutritional point of view, milk is only complete food which is a gift of nature. Human body needs more than thirty elements. Any single drinks, or solid food is not such that it can be obtained, but almost all these present in milk. It has been given the place of balanced and complete food.
- 5. • CHEMICAL COMPOSITIONS • COMPONENTS AVERAGE VOLUME WATER 87.3% LACTOSE 4.6% FAT 3.9% PROTEIN 3.25% CASEIN 2.6% MINERAL 0.65% CARBONIC ACID 0.18
- 6. • TYPES OF MILK PRODUCTS • FERMENTED MILK # It is a highly preserve diet. Fermented milk products are formed by the process of fermention by Lactic acid bacteria, such us Lactobacillus, Lactococcus and Leuconostoc etc. # To make Fermented milk, Lactic acid producing microorganisms are added to fresh milk. These bacteria ferment Lactose to from Lactic acid. Lactic acid thickness or coagulates milk and gives a suitable sour taste
- 7. MILK Addition of Lactobacillus Fermentation Lactose Lactic acid Milk thickness or coagulets, suitable sour taste FERMENTED MILK
- 8. • BUTTER• # Butter is a milk product obtained by churning milk. # Its main components are fat, water and milk protein. # Churning separates the fat particles from other components. The liquid part called buttermilk is separated, and the fat particles are further processed. # About 80% fat is found in butter, lactose and protein in a small percentage and usually 2% salt is found. # Leuconostoc dexytranicum or Leuconostoc citroborim is used to produce a characteristic odor and taste in butter.
- 9. Churning milk Separates fat particles Liquid part called buttermilk Separets Fat particle are further processed Butter
- 10. • CHEESE • # Cheese is a dairy product as it contains sufficient amount of protein, similar to meat. # If any acid in the milk or a substance called rennet obtained from the stomach of the calf is put in the milk, then the milk freezes. In this process the casein is separated from the liquid part of the milk. # The casein part, which also contains milk sugar and vitamins, is kept for fermentation under conditions of special temperature and moisture. This process is called cooking of cheese. # Streptococcus lactis or Streptococcus cremorus bacteria are used for fermentation, thus making cheese.
- 11. MILK Rennet Coagulation CASEIN seperate heat and humidity Fermentation Streptococcus lactis Cheese ripening process Cheese
- 12. • YOGHURT • # After heating and cooling the milk, Lactobacillus bulgaris and Streptococcus thermophilus bacteria are added. Milk coagulates when kept at 42°C to 46°C temperature. This is called cheese.
- 13. MILK Heat Lactobacillus bulgaris 42•c -46•c Milk coagulation YOGHURT
- 14. • LEBEN • # It is a milk product made in Egypt. In this milk is fermented by lactobacillus and yeast. which leads to the formation of alcohol in milk.
- 16. • KUMISS • # It is made from cow's and camel's milk. It is also fermented by the Lactobacillus bacteria from which yeast is produced.
- 18. THANK – YOU
Editor's Notes
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