All required topic related to milk and it's composition. A quick revision of the dairy industry. #foodtech #milk #dairy #foodscience

1. Subject- Introduction to Food Technology
Topic- Milk, Chemical Composition of Milk and
Processing of milk
Made by- Aabha Mayank Pandey
Batch- 2020-2021
Submitted to- Dr Pooja Maurya.

2. Contents:-
1. Definition of milk
2. Chemical composition of milk
a. Milk composition
b. Milk fat
c. Milk protein
d. The Casein
e. The Whey protein
f. The other milk proteins
g. Milk carbohydrate
h. Milk salt
i. Milk vitamins.
3. Processing of milk
a. Pasteurization
b. Filtration
c. Creaming and
homogenisation
d. UHT.
4. Uses of Milk

3. 💮Definition of Milk:-👉 Milk is a nutrient rich
liquid food produced by the mammary glands of
mammals. It is the primary source of nutrition
for young mammals including breastfeed human
infant before they are able to digest solid food.
Early lactation milk is called colostrum,which
contains antibodies that strengthen the immune
system and thus reduces the risk of many
diseases. It holds many other nutrients
including protein and lactose.

4. 🌞 Milk composition:-
Milk contain more water
than any other element
around 87% for dairy cows.
The outer element are
dissolved collidaily dispersed
and emulsified in water.The
quantities of the main milk
constituent can very
considerably depending on
the individual animals.
💮Milk Fat:-About 98%
of milk fat is a mixture of
triacylglecerol with much
smaller amount of free
fatty acid,mono-and
diacylglecerols,
phospholipid,sterols,and
hydrocarbon. Milk fat also
contains pigments and
waxes.

5. 👉Milk Proteins:- Protein perform a variety of
function in living organisms ranging from
providing structure to reproduction. Milk
protein represent one of the greatest
contribution of milk to human nutrition proteins
are polymer of amino acid the contents and
sequence of amino acid in a protein therefore
affect it properties.

6. 👉The Casein:- The Casein is a group name for
the dominant class of protein in milk. Normal
browin milk contains about 3.5% protein ok
which Casein constituents about 80% Casein is
easily separated from milk either by acid
precipitation or by adding renin.In cheese
making most of the Casein is recovered with the
milk fat.Casein can also be recovered from skim
milk as a separate product

7. 👉 The Whey Protein:- The Whey Proteins are also
made up of a number of distinct proteins whey proteins
comprises the group of proteins in whey during the
cheese making process. Whey proteins are also
contains fragments of casein molecules. After the fat
and casein have been removed from
the milk one is left with whey which contains
the soluble milk salt, milk sugar, and the
remainder of the milk protein

8. 👉The other Milk Proteins:-In addition to the major protein
fraction outlined milk contains a number of enzymes. The
main engines present are lipase, which causes rancidity
particularly in homogenized milk and phosphate enzyme
catalyse the hydrolysis of organic phosphate.
👉Milk Carbohydrates:- Lactose is the major carbohydrates
fraction in milk. It is made up of two sugars glucose and
galactose. The average lactose content of milk varies
between 4.7 and 4.9 % through milk from individual cause
may vary more mastities reduces lactose secretion.

9. 👉Milk Salt:-Milk Salt mainly chlorides, phosphate and a
citrate of sodium calcium and magnesium.Although salts
comprise less than 1% of the milk their influence its rates of
cogulation and other functional properties.

10. 👉 Processing of Milk:-
👉 Pasteurization:- Pasteurization is used to kill harmful
pathogenic bacteria such as M. paratuberculosis and
E.coli by heating the milk for a short time and then
immediately cooling it. Types of pasteurized milk include
full cream, reduce fat, skim milk, calcium enriched flower
and UHT.

11. Filtration:- 👉Microfiltration:-is a process that
partially replaces pasteurization and produces
milk with fewer microorganisms and longer
shelf life without a change in the test of the
milk.
👉Ultrafiltration:-Uses finer filter than
microfiltration which allow lactose and water to pass
through while retaining fats, calcium and protein.As
with the microfiltration the fat may be removed
before filtration and added bike in afterward.

12. Creaming and homogenisation:- Upon standing for
12 to 21 hours fresh milk has a tendency to separate into
a high-fat cream layer on top of lunch low-fat milk
layer. Today separation of the cream from the milk
usually is accomplished rapid in centrifugal cream
separator.
The milk is homogenized,a treatment that prevents a
cream layer from seperation out of the milk.The milk is
pumped at high pressure through very narrow tubes.

13. UHT:- Ultra heat treatment is a type of milk
processing where all bacteria are destroyed with
the high heat to extend its shelf life for up to six
months as long as package is not open as a result
of this treatment all the pathogenic bacteria
within the milk are destroyed unlike when the
milk is just pasteurized.

14. 👉Uses of Milk:- Milk is used to make yogurt ,cheese,
icemilk pudding ,hot chocolate and French toast among
many other products. Milk is often added to dry
breakfast cereal porridage and granola. Milk is mixed
with icecream and flavoured syrups in a blender to
make milk shakes. Milk is often served in coffee and tea.
Thankyou🤗
Submitted to-
Dr.Pooja maurya.