dairy processing and dairy products .ppt
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Analysis of milk and butter
This document discusses the analysis of milk and butter. It outlines various tests that can be performed on milk, including tests to determine density, fat content, total dry extract, acidity, and microbiological quality. The preparation of milk samples is also described. For butter analysis, tests are discussed to determine chemical composition, color, acidity, rancidity, and microbial quality over various storage periods. The goal of these analyses is to ensure the quality of both milk and butter products.
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This document provides an overview of the milk reception process at a dairy plant. It discusses how milk is collected from farms through various means and transported in cans or tanks to the dairy plant. Upon arrival, the milk undergoes unloading, sampling for testing and grading, weighing, and cooling before storage. Key steps include mixing and sampling the milk, performing quality tests, and accounting for and paying for the raw milk received. Maintaining hygiene, cooling the milk properly, and quickly processing it helps ensure high quality.
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a brief of raw milk reception dock
here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
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Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
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Microbiological Analysis of Milk – Part I of II discusses various tests used to analyze the microbiological quality of milk, including platform tests conducted at milk reception sites to ensure quality. Rapid tests like the lactometer, organoleptic, and clot on boiling tests are used to check for adulteration or increased acidity. Further laboratory tests quantify bacteria levels and identify any contaminants, such as the direct microscopic count. Together, these analyses help maintain high testing standards for milk quality and identify sources of contamination.
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Milk is composed of water, fat, protein, lactose, minerals, and vitamins. The major components of milk from different species like cow, buffalo, goat, and human are compared. Abnormal milk like colostrum and mastitic milk have different compositions than normal milk. Chemical tests are used to analyze milk composition and quality, including acidity, clot-on-boiling, alcohol, methylene blue reduction, and fat content tests. Standards for milk specify the allowed ranges for fat and solids-not-fat content in products like toned, double toned, skimmed, and full cream milk. Modern electronic equipment can also assess milk composition and quality.
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Analysis of milk and butter
This document discusses the analysis of milk and butter. It outlines various tests that can be performed on milk, including tests to determine density, fat content, total dry extract, acidity, and microbiological quality. The preparation of milk samples is also described. For butter analysis, tests are discussed to determine chemical composition, color, acidity, rancidity, and microbial quality over various storage periods. The goal of these analyses is to ensure the quality of both milk and butter products.
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This document describes several platform tests used to examine milk quality at reception docks for acceptance or rejection. The tests include organoleptic evaluation of odor, appearance, color and consistency. The clot on boiling test examines milk stability at heat processing. The alcohol test detects abnormal mastitic milk. The two-minute resazurin test determines bacterial quality by comparing color change to a standard. The sediment test examines visible dirt. Specific gravity is tested using a lactometer to detect water adulteration. Other tests include methylene blue reduction and fat content estimation. Interpretations for cow and buffalo milk specific gravities are provided.
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This document provides an overview of the milk reception process at a dairy plant. It discusses how milk is collected from farms through various means and transported in cans or tanks to the dairy plant. Upon arrival, the milk undergoes unloading, sampling for testing and grading, weighing, and cooling before storage. Key steps include mixing and sampling the milk, performing quality tests, and accounting for and paying for the raw milk received. Maintaining hygiene, cooling the milk properly, and quickly processing it helps ensure high quality.
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here you will find images depicting chilling centre, transportation mode,how cleaning and sanitation of tanks are done type of tanks , how milk is weighed
You will find some important key points read every point carefully
every point and data is taken from some book or reseaech paper
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Milk is most valued food and consumed by majority of the population. Processing of milk thus enables us to provide milk with better quality attribute and shelf-life.
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Milk is composed of water, fat, protein, lactose, minerals, and vitamins. The major components of milk from different species like cow, buffalo, goat, and human are compared. Abnormal milk like colostrum and mastitic milk have different compositions than normal milk. Chemical tests are used to analyze milk composition and quality, including acidity, clot-on-boiling, alcohol, methylene blue reduction, and fat content tests. Standards for milk specify the allowed ranges for fat and solids-not-fat content in products like toned, double toned, skimmed, and full cream milk. Modern electronic equipment can also assess milk composition and quality.
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dairy processing and dairy products .ppt
- 2. Receiving of milk (Grading, Sampling, weighing, testing) ↓ Preheating (35-45ºC) ↓ Filteration Clarification ↓ Cooling and storage (5ºC or below) ↓ Standardization ↓ Pasteuriation ↓ Homogenization ↓ Bottling packing ↓ Storage(5ºC or below)
- 3. Milk Reception Milk reception should be complete within 3-4 hours. Unloading: -the milk can are unloaded manually -if the level of the truck suface is in line with the plateform. ↓ Unloading require least effect ↓ No lifting up and down, but only pulling on a level surface. ↓ Cans are assembled for Grading
- 4. Grading The principle of grading is based on organoleptivc (sensory) test Smell Taste Appearance Touch Acidity sedimemtnt
- 5. Quality control test Name of Test Purpose Acidity To determine final acceptance rejection of milk Ethanol test To determine the heat stability of milk Alcohol-Alizarin test To determine the heat stability of milk and ph of milk COB(Clot On Boling) test To determine the heat stability of milk Dye reduction To determine the extent of
- 6. DMC(Direct microscopic Count) To identify the type of micro organism present in milk SPC (Standard Plate Count) To determine the extent of bacterial contamination and growth in the milk Lactometer To detect the adulteration of milk with water Freezing point To detect the adulteration of milk with water Fat and SNF To make payment for milk received