This document reviews camel milk products and their uses. It discusses that while milk from lactating camels is primarily for calves, some is available for human and product consumption. Various fermented milk products are made from camel milk across different regions, including kefir, matzoon, and dhanaan. Soft cheese and khoa can also be made. Camel milk and products are believed to have medicinal properties for conditions like tuberculosis and jaundice. The document provides details on the preparation of various fermented milk products from camel milk.
Preparation and preservation of milk productsRESHMASOMAN3
This document provides information on the preparation and preservation of milk products, focusing on cheese. It discusses the manufacturing processes for several types of cheeses including cheddar, Swiss, brick, and blue cheeses. The document outlines the key steps in manufacturing each cheese type, including milk preparation, culturing, coagulation, cutting, cooking, pressing, salting, and ripening. It also discusses the roles of starter cultures, coagulants, and surface molds in different cheese making processes.
This document discusses the benefits of human breast milk over cow's milk for infants. It notes that no wild animals consume milk beyond weaning age and that human breast milk is uniquely suited to human infants. The composition of breast milk changes over time to provide different levels of nutrients as the infant grows. Breast milk contains higher levels of beneficial components like immunoglobulins, fatty acids, vitamins and minerals compared to cow's milk. While infant formula and cow's milk are modified to resemble breast milk, the protein structures differ. The document concludes that reducing dairy consumption may provide health benefits since cow's milk has been linked to diseases, while calcium and nutrition can be obtained from non-dairy sources.
The factors importance to economization produced cheese mozzarella from cow's...inventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
This document discusses various fermented milk products including yogurt, kefir, kumis, cheese, and cultured buttermilk. It explains that fermenting milk involves adding bacteria or yeast that consume lactose and produce lactic acid, lowering the milk's pH. This fermentation process allows for the production of various foods as the bacteria convert the milk sugars. Different fermented products like yogurt and kefir use specific bacteria, while cheeses require additional culturing and aging steps. Overall, fermenting milk preserves it while enhancing flavor, texture, and nutrition.
Research Inventy : International Journal of Engineering and Scienceinventy
esearch Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Honey as a Natural Preservative in MilkITC Limited
The document discusses honey as a natural preservative for milk. It describes how various bacteria like Bacillus, Staphylococcus, Pseudomonas and Klebsiella commonly contaminate and spoil milk. The study isolated these bacteria from milk samples and tested honey's ability to inhibit their growth. It found that honey, particularly its hydrogen peroxide component, significantly inhibited the growth of catalase-negative bacteria in a concentration-dependent manner when added to milk samples stored at 4°C for 3-6 days. However, honey poses disadvantages as a preservative due to potential botulism risks for infants and allergic reactions in some people.
This document discusses various heat treatments used for milk, including thermization, pasteurization, sterilization, UHT, and treatments for specific dairy products. Thermization heats milk to 62-65°C for 15-20 seconds to reduce spoilage bacteria. Pasteurization heats to 72°C for 15 seconds or longer to destroy pathogens. Sterilization heats sealed containers to over 115°C for over 15 minutes to preserve milk at room temperature for 30 days. UHT heats to over 135°C for over 1 second to preserve milk for 15 days without refrigeration. Heat treatments are also used for products like concentrated milk, powdered milk, cheese, and yogurt.
Preparation and preservation of milk productsRESHMASOMAN3
This document provides information on the preparation and preservation of milk products, focusing on cheese. It discusses the manufacturing processes for several types of cheeses including cheddar, Swiss, brick, and blue cheeses. The document outlines the key steps in manufacturing each cheese type, including milk preparation, culturing, coagulation, cutting, cooking, pressing, salting, and ripening. It also discusses the roles of starter cultures, coagulants, and surface molds in different cheese making processes.
This document discusses the benefits of human breast milk over cow's milk for infants. It notes that no wild animals consume milk beyond weaning age and that human breast milk is uniquely suited to human infants. The composition of breast milk changes over time to provide different levels of nutrients as the infant grows. Breast milk contains higher levels of beneficial components like immunoglobulins, fatty acids, vitamins and minerals compared to cow's milk. While infant formula and cow's milk are modified to resemble breast milk, the protein structures differ. The document concludes that reducing dairy consumption may provide health benefits since cow's milk has been linked to diseases, while calcium and nutrition can be obtained from non-dairy sources.
The factors importance to economization produced cheese mozzarella from cow's...inventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
This document discusses various fermented milk products including yogurt, kefir, kumis, cheese, and cultured buttermilk. It explains that fermenting milk involves adding bacteria or yeast that consume lactose and produce lactic acid, lowering the milk's pH. This fermentation process allows for the production of various foods as the bacteria convert the milk sugars. Different fermented products like yogurt and kefir use specific bacteria, while cheeses require additional culturing and aging steps. Overall, fermenting milk preserves it while enhancing flavor, texture, and nutrition.
Research Inventy : International Journal of Engineering and Scienceinventy
esearch Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
Honey as a Natural Preservative in MilkITC Limited
The document discusses honey as a natural preservative for milk. It describes how various bacteria like Bacillus, Staphylococcus, Pseudomonas and Klebsiella commonly contaminate and spoil milk. The study isolated these bacteria from milk samples and tested honey's ability to inhibit their growth. It found that honey, particularly its hydrogen peroxide component, significantly inhibited the growth of catalase-negative bacteria in a concentration-dependent manner when added to milk samples stored at 4°C for 3-6 days. However, honey poses disadvantages as a preservative due to potential botulism risks for infants and allergic reactions in some people.
This document discusses various heat treatments used for milk, including thermization, pasteurization, sterilization, UHT, and treatments for specific dairy products. Thermization heats milk to 62-65°C for 15-20 seconds to reduce spoilage bacteria. Pasteurization heats to 72°C for 15 seconds or longer to destroy pathogens. Sterilization heats sealed containers to over 115°C for over 15 minutes to preserve milk at room temperature for 30 days. UHT heats to over 135°C for over 1 second to preserve milk for 15 days without refrigeration. Heat treatments are also used for products like concentrated milk, powdered milk, cheese, and yogurt.
Milk is mainly water with the remaining components being milk fat, lactose, protein, vitamins and minerals. Milk is an important source of calcium which is essential for bone development. The milking process involves using electric machines to milk cows 2-3 times per day. The fresh milk is then cooled, filtered and stored on farms before being transported by tanker to processing plants. At plants, the milk undergoes pasteurization to kill bacteria, homogenization to prevent cream separation, packaging, and distribution to depots by refrigerated trucks. Cheese is produced through coagulation of milk by adding rennet or acids to separate curds from whey.
This document discusses fermented dairy products such as yogurt and soft white cheese. It provides details on the production processes, bacterial cultures used, nutritional profiles, and characteristics of these foods. Yogurt is made through bacterial fermentation of milk using cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Soft white cheeses like Brie and Camembert are produced using Penicillum candidum cultures that encourage the growth of a white, bloomy rind. Both yogurt and soft white cheeses undergo controlled bacterial fermentation and aging to develop flavors and textures.
Traditional fermented milk products of india by Geeta ChauhanGeeta12344
- Traditional fermented milk products like dahi, lassi, and shrikhand have been an important part of Indian culture for thousands of years according to ancient texts.
- India is currently the world's largest producer and consumer of milk, producing over 8.5 million tons annually. Increased demand and private investment are expected to further increase production.
- Fermented milk products make up 45% of India's total milk usage. They are considered healthy as they contain probiotics and aid in lactose digestion. Standardizing production techniques while maintaining quality presents challenges to further developing these traditional products commercially.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
Cows are milked twice a day by machine, which takes about 5 minutes per cow. The milk is then refrigerated at 4 degrees Celsius for 2 days before being collected by tankers every 1-2 days. The tankers transport the milk to factories for laboratory testing of fat, protein, and bacteria levels. The milk undergoes pasteurization to kill harmful bacteria and homogenization to evenly distribute fat before being sent to shops in refrigerated trucks.
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role for enhancing immune defense mechanisms.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
This document provides an overview of milk, cream, yogurt, and cheese. It discusses the nutritional value of milk and different types of milk like whole, skimmed, evaporated, condensed, and dried milk. It also describes the processes of pasteurization, homogenization, sterilization, and ultra-heat treatment used to treat milk. The document defines cream and lists common types. It then summarizes how yogurt is made and its health benefits. Finally, it outlines the cheese-making process and provides examples of soft, semi-hard, and hard cheeses as well as uses, storage, and nutritional value of cheese.
The document discusses ghee, including its definition as clarified butter, types, properties, methods of preparation and manufacturing, defects, adulteration, food value, benefits and uses. It describes the common methods like desi, creamery butter and pre-stratification. Equipment used in manufacturing includes cream separators, ghee boilers, butter churners and filtration tanks. Ghee provides energy, good fats and vitamins while benefits include memory, skin and hair health. It is commonly used in Indian and Middle Eastern cooking and can be packaged in materials like tin, glass or laminates for storage.
Milk is produced on farms by cows eating grass, farmers collect and heat the milk to remove bacteria before bottling it. The bottled milk is transported in temperature controlled trucks from farms to shops, where it is stored for customers to purchase or have delivered to their homes. Milk should be refrigerated after use and consumed before its expiration date.
Small Scale Preparation Of Dairy Products Probiotics Yogurts Cheese Butter Bu...Edward Dobson
This document provides an introduction to small-scale dairy processing using simple techniques. It discusses why processing milk into dairy products can be beneficial when there is a surplus of milk. Some key points:
- Processing milk allows for products with longer shelf lives to be created and sold when fresh milk is not needed or cannot reach markets. This can increase financial gains.
- Many populations cannot consume fresh milk due to lactose intolerance, but dairy products where the lactose is reduced can be digested.
- High temperatures and humidity in tropical climates present challenges for processing and storage, so choosing appropriate products is important. Thorough cleaning and hygiene is also essential to prevent contamination.
- The manual provides
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
India is an important agricultural country and dairy science has great economic importance. This document discusses dairy science and the processing of milk. It covers topics like the biological, chemical, physical and microbiological aspects of milk. It also discusses the technological processes used to transform milk into various consumer products like beverages, fermented products, and concentrated/dried products. Some key dairy processing steps discussed include filtration, cooling, chilling, clarification, pasteurization and freezing. Different types of coolers and pasteurization methods like HTST and UHTT are also summarized. Finally, the composition of milk including its protein, fat, carbohydrate, mineral and vitamin components is briefly covered.
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
Quality control of milk processing for finance, subsidy & project related s...Radha Krishna Sahoo
This document provides information on the composition of milk from different species and factors affecting milk composition. It defines milk and lists the main components of milk such as water, fat, protein, lactose, ash, vitamins and minerals. The fat content ranges from 3.5-6.6% depending on the species, with buffalo milk having the highest fat. Protein content ranges from 1.3-9.6% with dog and cat milk having the highest. The document also discusses how breed, individual animal variation, season and age can impact milk composition.
Yogurt is produced through bacterial fermentation of milk, using yogurt cultures which produce lactic acid acting on milk proteins to give yogurt its texture and tang. While cow's milk is most commonly used worldwide for its casein protein, milk from various other animals such as water buffalo, goats, ewes, mares, camels and yaks is also used to produce yogurt in different parts of the world.
This document is a student's chemistry project report on comparing soya bean milk to natural milk. It includes an acknowledgements section, aim, introduction, materials, procedure, observations, results, bibliography, and contents pages. The key points are:
1. The student prepared soya bean milk and compared its curd formation, taste, and temperature effects to natural milk.
2. Observations found that natural milk forms good curd at 40-50°C while soya milk forms good curd at 15-20°C, and natural milk tastes sweeter while soya milk tastes sour.
3. The results showed that curd formation increases with rising temperature in both milks, but
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
Milk is mainly water with the remaining components being milk fat, lactose, protein, vitamins and minerals. Milk is an important source of calcium which is essential for bone development. The milking process involves using electric machines to milk cows 2-3 times per day. The fresh milk is then cooled, filtered and stored on farms before being transported by tanker to processing plants. At plants, the milk undergoes pasteurization to kill bacteria, homogenization to prevent cream separation, packaging, and distribution to depots by refrigerated trucks. Cheese is produced through coagulation of milk by adding rennet or acids to separate curds from whey.
This document discusses fermented dairy products such as yogurt and soft white cheese. It provides details on the production processes, bacterial cultures used, nutritional profiles, and characteristics of these foods. Yogurt is made through bacterial fermentation of milk using cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Soft white cheeses like Brie and Camembert are produced using Penicillum candidum cultures that encourage the growth of a white, bloomy rind. Both yogurt and soft white cheeses undergo controlled bacterial fermentation and aging to develop flavors and textures.
Traditional fermented milk products of india by Geeta ChauhanGeeta12344
- Traditional fermented milk products like dahi, lassi, and shrikhand have been an important part of Indian culture for thousands of years according to ancient texts.
- India is currently the world's largest producer and consumer of milk, producing over 8.5 million tons annually. Increased demand and private investment are expected to further increase production.
- Fermented milk products make up 45% of India's total milk usage. They are considered healthy as they contain probiotics and aid in lactose digestion. Standardizing production techniques while maintaining quality presents challenges to further developing these traditional products commercially.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
Cows are milked twice a day by machine, which takes about 5 minutes per cow. The milk is then refrigerated at 4 degrees Celsius for 2 days before being collected by tankers every 1-2 days. The tankers transport the milk to factories for laboratory testing of fat, protein, and bacteria levels. The milk undergoes pasteurization to kill harmful bacteria and homogenization to evenly distribute fat before being sent to shops in refrigerated trucks.
Study on physicochemical and microbial quality of available raw, pasteurized ...IJSIT Editor
The document analyzes the microbial quality of raw, pasteurized, and UHT milk samples in Bangladesh during preservation. Testing found that the total viable bacterial count (TVC) and coliform count increased over time for all milk samples. Specifically:
- The initial TVC in raw milk was 5.49±0.69 log cfu/ml and increased to 6.25±0.10 log cfu/ml after 6 days.
- For pasteurized milk, the initial TVC was 4.43±0.17 log cfu/ml and increased to 5.92±0.05 log cfu/ml after 6 days.
- UHT milk samples showed an
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role for enhancing immune defense mechanisms.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
This document provides an overview of milk, cream, yogurt, and cheese. It discusses the nutritional value of milk and different types of milk like whole, skimmed, evaporated, condensed, and dried milk. It also describes the processes of pasteurization, homogenization, sterilization, and ultra-heat treatment used to treat milk. The document defines cream and lists common types. It then summarizes how yogurt is made and its health benefits. Finally, it outlines the cheese-making process and provides examples of soft, semi-hard, and hard cheeses as well as uses, storage, and nutritional value of cheese.
The document discusses ghee, including its definition as clarified butter, types, properties, methods of preparation and manufacturing, defects, adulteration, food value, benefits and uses. It describes the common methods like desi, creamery butter and pre-stratification. Equipment used in manufacturing includes cream separators, ghee boilers, butter churners and filtration tanks. Ghee provides energy, good fats and vitamins while benefits include memory, skin and hair health. It is commonly used in Indian and Middle Eastern cooking and can be packaged in materials like tin, glass or laminates for storage.
Milk is produced on farms by cows eating grass, farmers collect and heat the milk to remove bacteria before bottling it. The bottled milk is transported in temperature controlled trucks from farms to shops, where it is stored for customers to purchase or have delivered to their homes. Milk should be refrigerated after use and consumed before its expiration date.
Small Scale Preparation Of Dairy Products Probiotics Yogurts Cheese Butter Bu...Edward Dobson
This document provides an introduction to small-scale dairy processing using simple techniques. It discusses why processing milk into dairy products can be beneficial when there is a surplus of milk. Some key points:
- Processing milk allows for products with longer shelf lives to be created and sold when fresh milk is not needed or cannot reach markets. This can increase financial gains.
- Many populations cannot consume fresh milk due to lactose intolerance, but dairy products where the lactose is reduced can be digested.
- High temperatures and humidity in tropical climates present challenges for processing and storage, so choosing appropriate products is important. Thorough cleaning and hygiene is also essential to prevent contamination.
- The manual provides
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
India is an important agricultural country and dairy science has great economic importance. This document discusses dairy science and the processing of milk. It covers topics like the biological, chemical, physical and microbiological aspects of milk. It also discusses the technological processes used to transform milk into various consumer products like beverages, fermented products, and concentrated/dried products. Some key dairy processing steps discussed include filtration, cooling, chilling, clarification, pasteurization and freezing. Different types of coolers and pasteurization methods like HTST and UHTT are also summarized. Finally, the composition of milk including its protein, fat, carbohydrate, mineral and vitamin components is briefly covered.
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
Quality control of milk processing for finance, subsidy & project related s...Radha Krishna Sahoo
This document provides information on the composition of milk from different species and factors affecting milk composition. It defines milk and lists the main components of milk such as water, fat, protein, lactose, ash, vitamins and minerals. The fat content ranges from 3.5-6.6% depending on the species, with buffalo milk having the highest fat. Protein content ranges from 1.3-9.6% with dog and cat milk having the highest. The document also discusses how breed, individual animal variation, season and age can impact milk composition.
Yogurt is produced through bacterial fermentation of milk, using yogurt cultures which produce lactic acid acting on milk proteins to give yogurt its texture and tang. While cow's milk is most commonly used worldwide for its casein protein, milk from various other animals such as water buffalo, goats, ewes, mares, camels and yaks is also used to produce yogurt in different parts of the world.
This document is a student's chemistry project report on comparing soya bean milk to natural milk. It includes an acknowledgements section, aim, introduction, materials, procedure, observations, results, bibliography, and contents pages. The key points are:
1. The student prepared soya bean milk and compared its curd formation, taste, and temperature effects to natural milk.
2. Observations found that natural milk forms good curd at 40-50°C while soya milk forms good curd at 15-20°C, and natural milk tastes sweeter while soya milk tastes sour.
3. The results showed that curd formation increases with rising temperature in both milks, but
This study examined the effects of adding polymerized whey protein isolates (PWPI) on the quality of stirred yogurt made from camel milk. PWPI in concentrations of 2%, 4%, 6%, and 8% were added to camel milk yogurt, which was then analyzed over 21 days. Results showed that adding more PWPI increased the yogurt's protein, solids, viscosity, and water holding capacity while decreasing syneresis. PWPI had no effect on pH, acidity, fat, or bacterial counts. Overall, PWPI improved the gel structure and texture of camel milk yogurt without affecting other properties.
The document provides a history of dairy production from the early 1600s when the first cow arrived in Jamestown through modern developments like plastic milk containers in the 1960s. It then discusses dairy cattle purpose, what cows eat, their four-compartment stomach, and the steps of milk production from reproduction through the milking process. Finally, it covers dairy products, milk processing procedures like pasteurization, grading of milk, and modern milking technologies.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
- Milk is a white liquid produced by mammary glands of mammals and is a source of nutrients for humans. It is composed of fat, protein, carbohydrates, vitamins and minerals suspended in water.
- Humans began regularly consuming milk from other mammals after domesticating animals during the Neolithic Revolution. The most important dairy animals like cattle, sheep and goats were first domesticated in Southwest Asia.
- Worldwide, the largest milk producer is the European Union, followed by India and the United States. Milk undergoes processing like pasteurization, homogenization and culturing to produce products like fluid milk, cheese, yogurt and butter.
Yeast is a microorganism that has been used for thousands of years to leaven bread and ferment alcoholic beverages, though its role was not understood until scientific research revealed it under a microscope. There are several types of yeast used in different applications like baking, brewing, winemaking and nutrition. Baker's yeast comes in compressed, active dry and quick-rise forms and is used to make bread and other baked goods rise through fermentation, while nutritional and brewer's yeast are inactive forms sold for their protein and vitamin content.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
This document discusses traditional fermented cereal products. It begins by providing examples of common cereals like wheat, rice, maize, and others. It then discusses how cereals are important sources of nutrients. The document outlines the production process of traditional Ugandan fermented cereal products like bushera, amalwa, mageu, and umcombotsi. It describes how these products are made by mixing cereals with water or porridge and allowing natural yeasts and bacteria to ferment them. Precautions during fermentation include allowing sufficient time for fermentation and germination processes and ensuring quality of raw materials and uniform mixing.
This document discusses different types of dairy milk, including cow, buffalo, goat, reindeer, horse, and camel milk. It provides pricing and nutritional information for each type. The document also covers dairy industry waste streams, treatment of dairy wastewater, and layout and processes involved in typical dairy plants, such as receiving, bottling, cheese making, and butter production. Dairy wastewater characteristics and methods for reducing waste volumes are outlined. Common dairy waste sources and impacts if not treated are also summarized.
Insulin levels were measured in the milk of various mammals, including humans, cows, goats, sheep, and camels. Higher levels of insulin were found in colostrum compared to mature milk across species. Camel milk was unique in that it did not curdle in the stomach, allowing insulin to pass into the intestines and lower blood sugar levels in starved rats. While insulin was present in all milk samples, camel milk's resistance to gastric acid means the insulin is potentially absorbable, providing a scientific basis for the traditional practice of drinking camel milk to treat diabetes. More research is still needed to understand how insulin could be absorbed and be functional in humans.
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
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This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
India ranks first in milk production globally, producing over 32 million liters per day. Gujarat has an annual milk production of 248 million liters per day, with a per capita availability of 435 grams per day. Milk and milk products play a vital role in India's economy, contributing over $105 billion annually. India's dairy industry is dominated by buffaloes, which produce 55% of the country's milk, followed by cows at 40%. The top five milk producing states are Uttar Pradesh, Rajasthan, Andhra Pradesh, Punjab, and Gujarat.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Manoj Mewada Dairy project of JNS College from Shujalpur Ujjain Vikram University lives in kalapipal Mandi source collection and data village near dendi satendi gerkhedi jod
Similar to A review on dromedary camel milk products and their uses (20)
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of the products can be made from camel milk alone (Dhal and Hjort, 1976). This is often the
case when camel milk is mixed with fresh or churned goat milk (Gast et al., 1969). This
mixture is made with certain quantities of camel milk added until the required taste is
obtained.
Not all communities use camel milk for making products. The milk of the Afar camels in
Ethiopia, for instance, is not allowed to be processed (Dhal and Hjort, 1979). On the other
hand the milk of the Somali camels in Ethiopia is allowed to be processed into different dairy
products for instance butter made from camel milk alone and blending it with goat milk
(Asresie et al., 2013). When camel milk is not consumed fresh it must be processed as soon as
possible both because its keeping quality seems to be poor and as it is further adversely
affected by the climate it soon goes bad if not treated. Many superstitions and beliefs have
evolved around camel milk and milking only specific members of the family can graze the
animals and the milk is considered as having medicinal as well as mystical properties
(Hartley, 1979). Therefore, this manuscript Endeavour’s to present a detailed discussion on
dromedary camel milk products and their uses.
CAMEL MILK PRODUCTS
Fermented milk products
Under warm conditions raw milk does not keep for long and actually its fermentation
appears to be a means to preserve it not only for a limited period of time. Fermented products
have various names in various parts of the world (Aggarwala and Sharma, 1961). In the
Caucasus it is called kefir; in Armenia, matzoon; in India, dahdi; in Sardinia, gioddu; in
Bulgaria, yoghurt; in Ethiopia, Dhanaan and in Syria, Israel and Egypt, lehben. The method of
preparation of fermented milk consists in heating the milk to the boiling point (Aggarwala and
Sharma, 1961) so as to kill bacteria.
The milk is well stirred and kept overnight at ambient temperature. By next morning it has
curdled. At that stage it has acquired a sour taste and the typical flavour of fermented milk has
developed. Pathogenic bacteria were killed when the milk was boiled and conditions have
developed which will make it difficult for them to develop, assuring that a re-infection took
place at a later stage. Therefore, fermented milk products are edible for some time. The
method for commercial manufacture of kefir from camels' milk: milk is flashing pasteurized
at 850
C, getting rid by this means of pathogenic bacteria. The milk is then cooled to 26–300
C
and then inoculated with a 3 to 6 percent of kefir culture. It is then bottled. After incubation at
20–260
C for 8 to 12 hours, a soft coagulum is formed and its acidity reaches 60–700
T. The
product is then allowed to ripen for 24–28 hours at 6 to 80
C. The end product has a refreshing
flavour and a thick creamy consistency. It is white and without gas. The acidity of one-day
old kefir is in the region of 950
T and its alcohol content is about 4 percent (Kheraskov, 1964).
“Chal” or “shubat”, is a white sparkling beverage that has a sour flavour (Lakosa and
Shokir, 1964). The “Chal” is prepared by first souring it in a skin bag or ceramic jar, normally
with a capacity of 30kg. Previously soured milk is added to the fresh milk. It is well mixed
and each day, for 3 to 4 days, fresh milk is added to the mixture. Eventually the end product
must have 3 to 5 times the original volume of “Chal” that was initially added. This is the best
ratio for the “Chal”. It was found that camel milk does not sour at temperatures below 100
C
and this for up to 72 hours. At 300
C the milk sours in approximately 8 hours, compared with
cow’s milk, which sours within 3 hours at a temperature of 300
C. The comparison between
the composition of camel milk and camel “Chal” is as follows (Grigor'yants, 1954): The
“Chal” contains Lactobacilli lactic; streptococci and yeast (Kieselev, 1956). “Chal” was
successfully prepared by using cultures of Lactobacillus casei, Streptococcus thermophilus
and lactose fermenting yeasts and incubating inoculated milk for 8 hours at 250
C and
subsequently for 16 hours at 200
C. Holder pasteurization did not affect the quality of the milk,
but pasteurization at 850
C for 5 minutes caused the milk to have a bad flavour. “Chal” made
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from pure cultures of Lactobacillus casei, Streptococcus thermophilus and species of Torula
had markedly less no-fat solids and lactose than the milk from which it was made (Kuliev,
1959).
In Mongolia “Tarag” is a cultured milk product similar to yoghurt, while “Unda” is a
product produced by lactic and alcohol fermentation of camel and other animals' milk
(Accolas et al., 1975). In the Ahaggar region of the Sahara milk is fermented in a manner
similar to that mentioned above (Gast et al., 1969). The animals are milked into special jars,
made of Tamari wood, which can hold 2 to 3 litres of milk. The milk is mixed in the jars, and
if not immediately drunk, it is stored in containers made of animal skin. In these skin
containers the milk sours. The milk of the previous day is mixed with fresh milk until sour.
There are great changes in the fat percentages of the milk products. As it is a practice to water
the animals only once every 4 to 5 days, and as the lack of drinking water can cause a
decrease in fat percentage (Yagil and Etzion, 1980) the fluctuating fat content is
understandable. A lehben is also made by sweetening fresh milk (Gast et al., 1969). If water is
added to this mixture a longer storage time is achieved. This lehben can be kept for 5–6 days
in the summer, and up to 10 days in the winter.
Khoa and other non-fermented whole milk products
“Khoa” is made by evaporating small amounts of milk over a hot, steady fire. (Aggarwala
and Sharma, 1961). The milk is continuously stirred to prevent scorching. At first the mass
left over has a buttery consistency, but after cooling, it turns into semi-solid dough with a
sweet taste. “Khoa” can be kept for about 200 days. If sugar is added it keeps for longer
periods. “Rabbri” is also made by heating milk in a shallow iron pan over a hot fire. The
difference with “Khoa” is that the solids are removed successively from the thin layer of
coagulated milk on the surface. Then the product is allowed to cool. When the milk reaches a
fifth to an eighth of the original volume, it is removed from the fire. The mass is now gently
mixed, without damaging the flakes that have formed. Sugar is added and it is then allowed to
cool.
Butter and derived products
Some authors describe butter being made from camel milk (Asresie et al., 2013; Shalash,
1979) while others categorically state that butter cannot be made from camel milk (Dickson,
1951). The preparation of butter from camel milk is not as easy as from milk of other animals
owing to its unique milk-fat properties. The fat is distributed as small micelle-like globules in
the milk (Dong-Wei, 1981); Yagil and Etzion, 1980). In addition, the fat is apparently bound
to protein and there is a great difference in fatty acid composition. (Gast et al., 1969).
Samples of camel butter are characteristically rich in polyunsaturated fatty acids. There are
only traces of fatty acids with chains shorter than C-12 lauric acid. The butter does contain
normal amounts of C-16 palmitic acid, and has very high content of the polyunsaturated C-18
oleic and linoleic acids, when compared with butter obtained from milk of other animals
(Gast et al., 1969). Knoess observed that butter can be obtained after 15 to 20 minutes
churning, whereas according to (Shalash, 1979) it can take up to about four hours. Butter can
be made by churning fresh camel milk at 24–250
C in a special blender (Lakosa and Rakin,
1964). At lower temperatures the cream of the camel milk will not churn. Water content of
butter was found to be about 13 percent and its acidity 3.30
T. Specific gravity was 0.923 and
it melted at 44.50
C. This butter is used for cooking and is not eaten as butter. It is sometimes
used by women as a cosmetic (Gast et al., 1969).
In the Sahara, butter is made by placing camel milk into a thin, hairless, goat-skin for 12
hours. This skin is never washed with water. Inside the temperature rises to 280
C, a
temperature very similar to that used in the blender (Lakosa and Rakin, 1964). In winter the
goat-skin is often placed into the ground near a warm fire to obtain the optimum temperature
before making butter. This aids in the fermentation. Churning is done when the container is
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half filled with sour milk. Air is blown into the container and the top is tied off. It is hung on a
tent pole and rapidly swung to and fro. This is done in the early morning and the amount of
butter obtained is determined by the skill of the man doing the churning. No churning is done
during the day as solar heat apparently impedes proper separation. Some cold water is added
into the goat-skin before the end of churning. This aids in solidifying the butter. It is then
placed in a wooden bowl or kettle.
Fresh butter is not eaten, but is often used as a base for medicines. The fresh butter is
difficult to preserve. It is not limpid and becomes rancid rapidly. Most of the butter is thus
melted down to make Shmen or “Semma”. The butter is melted at 100–1200
C for 30 minutes.
A clarifying agent is added to hot butter and it is stirred with a wooden spoon.
This agent can be crushed dates or a grated, roasted piece of ram horn, or leaves of certain
plants or seeds. Heating destroys the bacteria and the clarification agent collects the dirt and
floats to the top, where it can be skimmed off. If dates are used as clarifying agent it is then
given to children. If not, it is thrown away. The leaves give the specific colouring and aroma
to the butter. The Bedouin in the Sinai Peninsula place the camel milk that is left over in a big
clay jar, were it allowed to partially ferment. Then they place the milk into a leather container
and shake it for about 4 hours and subsequently extract butter. Milk from quite a few camels
is normally required to obtain enough butter for the requirements of the herder families.
Camel butter has a harder consistency than the butter of sheep milk. The butter has a greasy
appearance and taste, so only little is eaten and it is used mainly for cooking.
Cheeses
Soft cheese can be made from camel milk. The fat is bound to the milk proteins and the
casein is also different from that of other animals (Ottogalli and Resmini, 1976). The alpha
and beta caseins were found to react much more slowly on electrophoresis. Nevertheless,
several plants that make rennet coagulated cheese from camel milk exist (Dilanyan, 1959;
Mares, 1954). The Tourag nomads on the other hand say that cheeses cannot be made from
camel milk, as it does not curdle, and so discussion on cheese making in the Sahara is
restricted to cheeses made from milk of other animals (Gast et al., 1969). However, cheeses
can also be made by mixing camel milk with milk of other animals (Kheraskov, 1965.; Rao et
al., 1970). The cheeses made are often spiced cheeses or made without salt or sugar. The
difficulty in making cheeses in the Sahara most probably refers to the technique which is
being used. This is apparent as the addition of the peptic enzyme that is collected from rabbit
stomach, or from the abomasums of young goats, to camel milk causes the formation of a
coagulatum. This coagulated mass is soft like cotton wool (Gast et al., 1969).
As previously mentioned, in summer the lack of proper amenities in many countries to
keep milk at low temperature does not allow for storing milk. The left-over camel milk is thus
curdled and soured. Casein can be prepared from this milk and the product is known as
“industrial casein” (Pant and Chandra, 1980), because the product is considered unfit for
human consumption. It is used for making glue and gums. Whereas industrial casein and its
fractions made from cow milk were found to be rich in crude proteins, the industrial casein
and its fractions when made from camel milk are poor in crude proteins. Simple and effective
methods were standardized for obtaining proteins from milk whey. The proteins of camel
milk whey have a relatively higher percentage of nitrogen than those obtained from the whey
of cow milk (Pant and Chandra, 1980). The high percentage of proteins and the amino acid
composition of camel milk industrial casein suggest that it could make a satisfactory dietary
supplement to the human diet. The unpleasant odour and taste however, make it unsuitable for
consumption by man or animals. It is thought that it would be possible to purify the camel
industrial casein and so make it fit for human consumption. The Bedouin of the Sinai
Peninsula and the Tourag nomads (Gast et al., 1969) make a dry cheese called “Afig”. These
are balls of cheese that are made from butter milk, after the butter has been made, as
mentioned previously. The Afig cheese balls are placed on the sides of the tents to dry out. No
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other kinds of cheeses are made. The reason for this is said to be that the camel spoke to the
Prophet Mohammed and it was agreed that no cheeses would be made from her milk and that
her wool would not be dyed.
MISCELLANEOUS USES OF CAMEL MILK
Medicinal properties
In India camel milk is used therapeutically against dropsy, Jaundice, problems of the
spleen, tuberculosis, asthma, anaemia, and piles (Rao et al., 1970). The “Chal” and other lung
ailments (Gast et al., 1969.) have proven beneficial in the treatment of tuberculosis (Akundov
et al., 1972). A clinic has been established in which milk is used for treatment (Urazakov and
Bainazarov, 1974). Patients with chronic hepatitis had improved liver function after being
treated with camel milk (Sharmanov et al., 1978). In fact, camel milk was as effective as ass
milk and superior to treatment with only medication or a diet consisting of cow milk proteins.
The camel milk works as a laxative on people unaccustomed to drinking this milk (Rao et al.,
1970). Apparently stomach upsets only occur when the milk is drunk while still warm. When
it is cool, no ill effects have been noted (Gast et al., 1969). The milk also apparently has
slimming properties (Yasin and Wahid, 1957).
Camel milk is given to the sick, the elderly and the very young because of the belief that it
is not only healthier, but works especially well in bone formation (Gast et al., 1969). The
belief among the Bedouin of the Sinai Peninsula is that any internal disease can be cured by
drinking camel milk. The milk is said to be of such strength, and to have such health-giving
properties, that all the bacteria are driven from the body. This said to be true only for camels
that eat certain shrubs and bushes. The shrubs and bushes are, themselves, used in the
preparation of medicines. However, camels which eat straw are said to lose this ability.
Mystical properties
In Ethiopia camel milk is considered as having aphrodisiac powers (Rao et al., 1970).
In Somalia, among the pastoral tribes, it is believed that milk drunk on the night when the
camels first drink water, following a long period of thirst, has magical powers (Mares, 1954).
“He who drinks milk on this night from a thirst-quenched camel will lose the thorns that have
penetrated his feet, even from childhood”. In the Sahara there is a superstition that when
camel milk is given to a certain guest, only the milk of one particular camel is given to him.
(Gast et al., 1969). Therefore, if the guest casts an evil eye on the herd, only the camel, whose
milk he has drunk, will be affected and will stop lactating.
CONCLUSIONS
The consumption of camel milk and their product not considered as a cultural value in the
world except in pastoral community as well as in Muslim religious follower country people
compared to the consumption of milk and derived products from cow, goat, buffalo and
Sheep. As for the camels, it seems that this requirements less fulfilled than for other animals
with some negative hypothesis remains, which must be overcome gradually. The authors of
this article are engaged to positively review and to further propagandize nutritional and
therapeutic value of camel milk and their products. We suggest that camel milk and their
products may have remedial effects for many different life-style related diseases, including,
hypertension and cardiovascular diseases.
ACKNOLEDGMENT
I am deeply grateful and indebted to all sources of materials used for reviewed this
manuscript have been duly acknowledged.
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