This document provides an overview of dairy production, processing, and marketing. It discusses the principles of dairy farming including sustainable practices around site selection, animal health and welfare, economic stability, and environmental sustainability. It then covers the composition, biosynthesis, properties, and quality factors of milk such as interval between milking and lactation stage that can influence attributes like fat content. The document is intended to provide information on dairy farming practices and milk composition and quality.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document provides information on the processing of paneer, an Indian cheese made by coagulating milk using acids. It discusses the traditional production of paneer in India, noting that about 5% of India's annual milk production is converted to paneer. The document outlines the industrial process for making paneer, including heating the milk, adding an acid like citric acid to coagulate it, filtering and pressing the curds. It compares paneer made from buffalo milk versus cow milk. Finally, it lists the key equipment used in industrial paneer production like vats, hoops, presses and packaging machines.
This document provides an overview of milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. The document concludes with a discussion of common milk products like cream, butter, cheese, yogurt and ice cream.
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
This document discusses factors that affect the composition of milk, including:
- Animal factors such as genetics, species, breed, individual cow, lactation period, age, disease, and completeness of milking.
- Environmental factors like season, weather, exercise, and excitement.
- Miscellaneous factors including feeding regime.
The composition of milk varies due to these factors and can be modified through genetic selection, feeding, and managing animal health and stress levels.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This document provides information on the processing of paneer, an Indian cheese made by coagulating milk using acids. It discusses the traditional production of paneer in India, noting that about 5% of India's annual milk production is converted to paneer. The document outlines the industrial process for making paneer, including heating the milk, adding an acid like citric acid to coagulate it, filtering and pressing the curds. It compares paneer made from buffalo milk versus cow milk. Finally, it lists the key equipment used in industrial paneer production like vats, hoops, presses and packaging machines.
This document provides an overview of milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. The document concludes with a discussion of common milk products like cream, butter, cheese, yogurt and ice cream.
This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.
This document discusses milk processing operations such as pasteurization, homogenization, and cream separation. It provides details on:
- Pasteurization methods including low temperature long time (LTLT), high temperature short time (HTST), and ultra high temperature (UHT) processing.
- Homogenization which breaks down milk fat globules to reduce creaminess and improve digestion.
- Cream separation techniques using gravity or centrifugal force to separate higher density cream from lower density skim milk.
- Other operations like standardization, mixing of ingredients, and packaging are also briefly covered. The document provides an overview of key milk processing steps and techniques.
This document discusses factors that affect the composition of milk, including:
- Animal factors such as genetics, species, breed, individual cow, lactation period, age, disease, and completeness of milking.
- Environmental factors like season, weather, exercise, and excitement.
- Miscellaneous factors including feeding regime.
The composition of milk varies due to these factors and can be modified through genetic selection, feeding, and managing animal health and stress levels.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
This document provides an overview of dairy product processing, including definitions, standards, and key processing steps. It discusses raw milk handling and storage, clarification, standardization, homogenization, heat treatment techniques like pasteurization and ultra-pasteurization, packaging, and production of fermented dairy products like cheese and yogurt. Key points covered include pathogen reduction through heat treatment, shelf life extension through processing, and quality standards set by organizations like the Pasteurized Milk Ordinance.
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products.
Tags
Agro Based Small Scale Industries Projects, Applications of Milk, Baby Cereal Food & Milk Powders, Business consultancy, Business consultant, Butter Grading, Cheese, Condensed and Evaporated Milk, Confectionery Industry-Semi Automatic Plant, Cream Separation and Processing, Dairy and Food Processing, Dairy Farm, Dairy Industry, Dairy Processing, Dairy production and products: Milk processing, Dairy Products and Milk Packaging, Flavored Milk manufacturing process, Flavors Ice Cream manufacturing process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Functional Milk Proteins: Production and Utilization, Grading Dairy Produce, Grading of Milk and Cream, Handbook on Milk and Milk Proteins, How milk is made, How to Start a Dairy products manufacturing business, How to Start a Food Production Business, How to start a milk Production Business, How to start a successful Milk Processing business, How to Start Food Processing Industry in India, How to Start milk Processing Industry in India, Increasing Milk Production, Keeping quality of Pasteurized Milk, Milk and milk products, Milk Based Small Scale Industries, Milk Composition, Milk Powder manufacturing process, Milk Preservation, milk Processing & Dairy Based Profitable Projects, Milk Processing and Dairy Products Business, milk Processing Industry in India, Milk processing pdf, Milk processing procedure, milk Processing Projects, Milk processing steps, Milk Production in India, milk production process pdf, Milk Proteins book, Milk Toffee manufacturing process, Most Profitable Food Processing Business Ideas, Most Profitable milk Processing Business Ideas, new small scale ideas in Milk processing industry, Packaging of Dairy and Milk Products, Paneer manufacturing process, Process technology books, Processing of Dairy and Dairy Products, Processing of milk in dairy industry, Profitable Small Scale Dairy Products Manufacturing, Setting up of Milk Processing Units, Small Scale Food Processing Projects, Small Scale milk Processing Projects, Starting a Food or Beverage Processing Business, Starting a milk Processing Business, Uses of Milk, Utilization of Milk Components: Casein, Utilization of milk proteins, What is in processed milk?, What is milk processing?, What is the protein in milk?, Yoghurt processing
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
1) Milk contains various proteins including caseins that coagulate when milk sours and whey proteins that remain in the whey. Milk also contains the sugar lactose.
2) Common processes used in milk production include pasteurization to kill bacteria without affecting nutrition, homogenization to reduce fat globule size, and sterilization using higher temperatures.
3) Many dairy products result from milk processing, including cheeses produced through coagulation, butter, yogurt, evaporated/condensed milks with varying water content, and dried milk powders.
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
This document provides an overview of dairy products and milk. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. Specialist dairy products from sheep and goats are also outlined. The nutritional value of milk and why calcium is important is summarized. The document then discusses the production of cheese and lists common British and European cheeses. Other dairy foods like butter, yogurt, and ice cream are briefly described.
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.
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
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
The document summarizes recent advances in the dairy industry, including improvements to farming techniques, milking processes, storage, and technologies. Key points include:
- Farm sizes have increased while farm numbers have decreased, and milking per cow has doubled since 1970 due to improved breeding. Milking is now automated using machines in parlors.
- Storage involves cooled milk tanks, tetra packaging, and lightproof bottles. Microbes are killed through pasteurization or newer techniques like microwave heating.
- The industry produces many products like yogurt, cheese and ice cream. Membrane technologies are used to produce low-fat milk, protein isolates and more.
- Consumer demand is driving healthier options that are lower
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
Milk is the mammary gland secretion of female mammals. It consists mainly of water, milk fat, lactose, protein, and minerals. Cow's milk typically contains 87% water, 4% fat, and 9% non-fat solids. Milk can be categorized based on fat content (whole, skimmed, toned, double-toned) and processing (pasteurized, homogenized). Common analytical tests for milk include determining total solids, fat, pH, and specific gravity. Fat content is typically measured using the Gerber, Rose-Gottlieb, or acid digestion methods.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
This document discusses the composition and properties of milk and various milk products. It provides details on the composition of whole milk, cream, yogurt, butter, ghee, and paneer. It describes the major components of each product such as water, fat, protein, carbohydrates, and minerals. It also discusses various properties of milk like color, flavor, density, surface tension, viscosity, specific heat, electrical conductivity, freezing point, and refractivity.
The document summarizes quality control processes at Verka Milk Plant in Mohali, India. Raw milk is received and graded before processing. Quality is ensured through various lab tests checking fat, SNF, acidity, and adulterants. Milk is pasteurized, standardized, homogenized, and packaged. Other products like curd, paneer, kheer, and lassi are also produced. Strict quality control ensures products meet standards for composition, shelf life, and safety.
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.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
This document provides an overview of dairy product processing, including definitions, standards, and key processing steps. It discusses raw milk handling and storage, clarification, standardization, homogenization, heat treatment techniques like pasteurization and ultra-pasteurization, packaging, and production of fermented dairy products like cheese and yogurt. Key points covered include pathogen reduction through heat treatment, shelf life extension through processing, and quality standards set by organizations like the Pasteurized Milk Ordinance.
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
This document summarizes several common milk quality tests, including organoleptic, clot on boiling, alcohol, starch, and acidity tests. The organoleptic test uses sight, smell, and taste to rapidly identify poor quality milk without equipment. The clot on boiling test checks for abnormal milk like mastitis milk by looking for coagulation when a sample is boiled. The alcohol test detects increased acidity or rennet levels by checking for coagulation when milk is mixed with alcohol. The starch test uses iodine to detect adulteration with starch by looking for a color change. Finally, the acidity test measures pH to identify developed acidity from bacterial growth.
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products.
Tags
Agro Based Small Scale Industries Projects, Applications of Milk, Baby Cereal Food & Milk Powders, Business consultancy, Business consultant, Butter Grading, Cheese, Condensed and Evaporated Milk, Confectionery Industry-Semi Automatic Plant, Cream Separation and Processing, Dairy and Food Processing, Dairy Farm, Dairy Industry, Dairy Processing, Dairy production and products: Milk processing, Dairy Products and Milk Packaging, Flavored Milk manufacturing process, Flavors Ice Cream manufacturing process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Functional Milk Proteins: Production and Utilization, Grading Dairy Produce, Grading of Milk and Cream, Handbook on Milk and Milk Proteins, How milk is made, How to Start a Dairy products manufacturing business, How to Start a Food Production Business, How to start a milk Production Business, How to start a successful Milk Processing business, How to Start Food Processing Industry in India, How to Start milk Processing Industry in India, Increasing Milk Production, Keeping quality of Pasteurized Milk, Milk and milk products, Milk Based Small Scale Industries, Milk Composition, Milk Powder manufacturing process, Milk Preservation, milk Processing & Dairy Based Profitable Projects, Milk Processing and Dairy Products Business, milk Processing Industry in India, Milk processing pdf, Milk processing procedure, milk Processing Projects, Milk processing steps, Milk Production in India, milk production process pdf, Milk Proteins book, Milk Toffee manufacturing process, Most Profitable Food Processing Business Ideas, Most Profitable milk Processing Business Ideas, new small scale ideas in Milk processing industry, Packaging of Dairy and Milk Products, Paneer manufacturing process, Process technology books, Processing of Dairy and Dairy Products, Processing of milk in dairy industry, Profitable Small Scale Dairy Products Manufacturing, Setting up of Milk Processing Units, Small Scale Food Processing Projects, Small Scale milk Processing Projects, Starting a Food or Beverage Processing Business, Starting a milk Processing Business, Uses of Milk, Utilization of Milk Components: Casein, Utilization of milk proteins, What is in processed milk?, What is milk processing?, What is the protein in milk?, Yoghurt processing
The document provides information on the industrial processing of eggs. It discusses the structure of eggs including the shell, shell membranes, egg white and yolk. It then covers various steps in industrial egg processing like feeding, egg production, collection, storage, handling, washing, grading, breaking and production of egg products. It also discusses quality control tests, pasteurization, preservation methods like freezing, drying and packaging and marketing of eggs and egg products.
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
1) Milk contains various proteins including caseins that coagulate when milk sours and whey proteins that remain in the whey. Milk also contains the sugar lactose.
2) Common processes used in milk production include pasteurization to kill bacteria without affecting nutrition, homogenization to reduce fat globule size, and sterilization using higher temperatures.
3) Many dairy products result from milk processing, including cheeses produced through coagulation, butter, yogurt, evaporated/condensed milks with varying water content, and dried milk powders.
Cheese making involves several steps:
1) Milk is acidified through the addition of starter cultures which produce lactic acid.
2) Rennet is added to further coagulate the milk into a solid curd.
3) The curd is cut and heated to separate the whey.
4) The curd is salted, shaped, and pressed to form the final cheese shape.
5) The cheese is aged/ripened through carefully controlling temperature, humidity, and introducing molds to develop flavor.
This document provides an overview of dairy products and milk. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. Specialist dairy products from sheep and goats are also outlined. The nutritional value of milk and why calcium is important is summarized. The document then discusses the production of cheese and lists common British and European cheeses. Other dairy foods like butter, yogurt, and ice cream are briefly described.
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.
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
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.
The document summarizes recent advances in the dairy industry, including improvements to farming techniques, milking processes, storage, and technologies. Key points include:
- Farm sizes have increased while farm numbers have decreased, and milking per cow has doubled since 1970 due to improved breeding. Milking is now automated using machines in parlors.
- Storage involves cooled milk tanks, tetra packaging, and lightproof bottles. Microbes are killed through pasteurization or newer techniques like microwave heating.
- The industry produces many products like yogurt, cheese and ice cream. Membrane technologies are used to produce low-fat milk, protein isolates and more.
- Consumer demand is driving healthier options that are lower
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
Milk is the mammary gland secretion of female mammals. It consists mainly of water, milk fat, lactose, protein, and minerals. Cow's milk typically contains 87% water, 4% fat, and 9% non-fat solids. Milk can be categorized based on fat content (whole, skimmed, toned, double-toned) and processing (pasteurized, homogenized). Common analytical tests for milk include determining total solids, fat, pH, and specific gravity. Fat content is typically measured using the Gerber, Rose-Gottlieb, or acid digestion methods.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
The document discusses byproducts of the egg industry, focusing on eggshells and hatchery waste. It describes how eggshells can be separated from hatchery waste using various mechanical methods. It then discusses several potential utilization methods for eggshells and hatchery waste, including as fertilizer, supplements for animal feed, construction materials, medical treatments, and more. It also describes methods for producing hydroxyapatite from eggshells. Finally, it summarizes two research papers, one on using eggshell powder to fortify bread and another on using eggshells for adsorption and colorimetric detection of heavy metals.
This document discusses the composition and properties of milk and various milk products. It provides details on the composition of whole milk, cream, yogurt, butter, ghee, and paneer. It describes the major components of each product such as water, fat, protein, carbohydrates, and minerals. It also discusses various properties of milk like color, flavor, density, surface tension, viscosity, specific heat, electrical conductivity, freezing point, and refractivity.
The document summarizes quality control processes at Verka Milk Plant in Mohali, India. Raw milk is received and graded before processing. Quality is ensured through various lab tests checking fat, SNF, acidity, and adulterants. Milk is pasteurized, standardized, homogenized, and packaged. Other products like curd, paneer, kheer, and lassi are also produced. Strict quality control ensures products meet standards for composition, shelf life, and safety.
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.
Dairy Pure is launching a new brand of pure dairy milk in Pakistan. It aims to provide affordable, high quality milk without chemicals or dilution. The milk will be ultra-heat treated and packaged in easy-to-open Tetra Paks with a 3 month shelf life. Dairy Pure's mission is to deliver pure milk from farm to fridge. It targets urban areas and aims to become the market leader through strong customer relationships and trusted purity.
The dairy industry in India is the largest in the world, with India accounting for 17% of global milk production. Milk production has doubled in the past 20 years to 140.6 million tons annually. The market size of the dairy industry is currently INR 2.6 trillion and is estimated to grow to INR 3.7 trillion by 2025. The industry is comprised of 12% organized sector and 88% unorganized local suppliers. The government has implemented programs like the National Dairy Plan to boost production through genetic improvement, feed development, and improved procurement to help close the gap between growing demand and milk supply.
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.
Brands are more than just products - they are perceptions created by customer experiences and information. There are three key steps to building a brand: selecting a desired position, developing brand identification through a name and symbol, and creating a brand image through messaging and experiences. Strong brands create relationships with customers through trust, quality, and emotional benefits that are difficult for competitors to copy. This builds brand equity which increases the value of the company beyond its physical assets.
This document provides an overview of the dairy industry in Pakistan. It discusses that Pakistan is among the top 5 milk producing countries in the world, producing 33 billion liters annually. The main sources of milk are from cows and buffaloes. The two main processes in the industry are pasteurization and UHT treatment of milk. The top milk brands in Pakistan are Haleeb, MilkPak and Olpers. The document also presents data on milk production by province and consumers' preferences between fresh and packaged milk.
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
This document discusses important factors for effective brand positioning, including establishing a frame of reference, leveraging points of parity, and having compelling points of difference. It defines these concepts and provides examples to illustrate them. A frame of reference signals the goal a brand can achieve, and points of parity demonstrate how a brand meets the minimum requirements within its frame. Strong points of difference that are desirable and deliverable can distinguish a brand, but must consider brand performance, imagery, and consumer insights. Over time, brands may deepen their positioning through laddering up benefits or maintaining a consistent big idea while varying attributes. The key is regularly assessing the frame of reference, points of parity, and points of difference.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
IMARC is a leading market research and consulting firm that has been advising clients on strategy and market research for over 5 years. It provides market analysis, forecasts, and industry reports on major industries. This report analyzes the Indian dairy market, forecasting it to nearly double in size from $60 billion to $115 billion between 2011-2016. It examines 12 dairy categories, consumer consumption patterns, and the potential for fortified and value-added dairy products. Primary and secondary research was conducted, including interviews with industry experts and consumers. The report provides a comprehensive analysis of market drivers and weaknesses, historical sales trends, key players, and 6-year sales forecasts for each category.
Kentucky Dairy Product Innovations has developed a low-calorie, low-carbohydrate, lactose-free dairy milk product that does not currently exist in North America. Their patent-pending filtration process removes all the lactose from milk to provide the taste and health benefits of real milk without additional calories or sugars. Their product, LacSafe, addresses the large market of 81 million lactose-intolerant Americans as well as those concerned with calories and carbohydrates. The company is led by an experienced team with backgrounds in dairy science, food science, nursing, and business.
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.
The document summarizes the nutritional quality of various dairy, marine, and poultry products.
Cow's milk contains on average 3.4% protein, 3.6% fat, 4.6% lactose, 0.7% minerals, and supplies 66 kcal per 100 grams. Milk is an excellent source of calcium, phosphorus, vitamins A and D. Fat content varies between different dairy products and influences vitamin content. Microbiological and compositional standards exist to ensure safety and quality of dairy products.
Marine fish are high quality sources of protein and omega-3 fatty acids. They also provide calcium, iodine, and various vitamins depending on the type of fish. Prawns
The document discusses quality measures across the Indian dairy supply chain. It notes that India has over 350 million smallholder dairy farmers and is the world's largest milk producer. However, quality issues exist such as high bacterial loads and antibiotic residues in raw milk. The document outlines various contamination risks and control measures at the farm, collection, processing, storage, and transport stages. These include animal health protocols, clean milking practices, quality testing of raw milk, use of quality management systems like HACCP, and support services to promote clean milk production. The overall aim is to provide safe, high-quality dairy products to consumers while addressing challenges across the complex dairy production chain in India.
This document provides information on fruits and vegetables. It discusses the classification of fruits such as berries, drupes, pomes, citrus fruits, melons, and tropical fruits. It also discusses how to select, store, and prepare fresh, canned, frozen, and dried fruits. For vegetables, it describes their classification based on their part such as bulbs, flowers, fruits, stems, leaves, seeds, tubers, and roots. It also provides guidelines on selecting, cooking, freezing, canning, and drying vegetables.
This document provides information on different types of vegetables. It discusses vegetables by category, including roots, leafy greens, cruciferous vegetables, alliums like onions and garlic, and vegetable fruits like peppers, tomatoes, and beans. For each category, it lists examples of vegetables that fall within that group and sometimes provides details on place of origin, nutritional content, and uses in cooking. The document serves as a reference for understanding the various kinds of vegetables based on their botanical characteristics.
The document discusses dairy products, including milk, cream, cultured products like yogurt and buttermilk, butter, margarine, and various cheeses. It provides information on processing techniques for milk as well as storage guidelines. Details are given on the composition and uses of different milk products and types of cheeses. Tips are provided on serving and cooking with cheese.
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach and Bile Acid Resistance: A TSB-funded research project by BTL, Microbial Development Ltd and the University of Cambridge.
This document summarizes a study on milk production in Pakistan, with a focus on small-scale dairy farmers in Punjab province. The study analyzed the household economics, whole farm economics, and dairy enterprise economics of typical small farms. It found that small farms derive a relatively constant income from dairy but have high costs of production. The margins between farmers and consumers in the dairy chain were also estimated, finding opportunities to improve returns for small-scale producers. The study concludes that developing dairy markets catering to small farms could incentivize them to invest more in their operations.
This document summarizes the principles of dairy production, processing, and marketing. It discusses the composition of milk, including proteins, lactose, lipids, minerals, vitamins, and enzymes. The biosynthesis of milk constituents from the mammary gland is described. Finally, it discusses the structural and physical properties of milk as an emulsion, colloid, and solution, and how processing can impact these properties. Factors that influence milk quality like milking interval and lactation stage are also summarized.
Milk is defined as the fresh lacteal secretion obtained from milking healthy animals. It contains fat globules suspended in a water-based fluid and consists of various macronutrients and micronutrients. The major components of milk include water, milk fat, protein (caseins and whey proteins), lactose, and minerals. Casein proteins aggregate into micelles that are suspended in the serum and help give milk its opacity. Whey proteins remain dissolved in the serum.
composition of milk and its nutritive valuemohitkumar1677
Milk can be summarized as follows:
(1) Milk is defined as the lacteal secretion obtained from healthy milch animals and its composition varies by species like buffalo, cow and goat but generally contains water, fat, protein, lactose, ash, vitamins and minerals.
(2) The main constituents of milk include proteins (casein and whey), carbohydrates (lactose), fat, vitamins and minerals which provide nutrients for growth, energy, health and reproduction.
(3) The composition of milk can be affected by environmental and biological factors like species, breed, age, feeding, season, disease and milking practices.
This document summarizes the composition and biosynthesis of milk. Milk is composed of water (87%), solids (13%), proteins, lipids, carbohydrates, minerals and vitamins. The major protein in milk is casein. Milk proteins are synthesized in the mammary gland from amino acids. The main carbohydrate is lactose, which is synthesized from glucose and galactose. Milk lipids contain triglycerides and fatty acids synthesized from glucose and acetate in the mammary epithelial cells. Minerals such as calcium and phosphorus are important for bone and teeth growth in infants.
Milk is composed of water, organic constituents like protein, lipid, carbohydrates, and inorganic constituents like minerals. The main proteins in milk are casein and whey proteins. Casein exists as micelles while whey proteins include beta-lactoglobulin and alpha-lactalbumin. Milk also contains fat in the form of globules composed mainly of triglycerides. Lactose is the major carbohydrate in milk. Inorganic constituents include important minerals like calcium and phosphorus. Milk composition can vary depending on species, breed, lactation stage, nutrition, and other factors.
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
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.
Milk is the secretion of mammary glands in humans and animals after childbirth. It provides complete nutrition for newborns as it contains carbohydrates, lipids, proteins, minerals, and vitamins. Milk's composition varies between species, with human milk containing less protein and minerals than cow's milk. Milk is made up of water, organic constituents like proteins (casein, lactalbumin, lactoglobulin), lipids, and carbohydrates (lactose), and inorganic constituents including minerals and vitamins. Its physical properties include white color, slightly acidic pH, specific gravity, taste, odor, and freezing/boiling points. Milk undergoes changes through processing like pasteurization, sterilization, and cheese/
The document provides an overview of milk and milk products. It discusses the composition of milk including water, carbohydrates, fat, protein, vitamins, and minerals. It also covers the flavor of milk, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, drying, and homogenization. The document concludes by describing several Indian milk products like khoa, rabri, chhaina, and ice cream.
This document describes a student chemistry project to determine the amount of casein protein in different milk samples. The student took samples of cow milk, goat milk, buffalo milk, and two store-bought milk samples labeled A and B. Using procedures like adding acetic acid and ammonium sulfate, the student was able to precipitate and measure the casein from each sample. The results showed the cow milk sample contained the most casein at 7.8 grams, while the buffalo milk contained the least at 4 grams. Milk samples A and B differed as well, with sample B containing less casein, possibly due to adulteration. In conclusion, the project demonstrated cow milk is highest in casein and thus most
This document discusses milk and casein. It provides background on milk, noting that it is produced by mammary glands and is a primary source of nutrition for infant mammals. It then discusses casein, the main protein in milk, which comprises 80% of cow's milk proteins. The document presents an experiment that measures the quantity of casein in different milk samples (cow, buffalo, goat, human) by precipitating it from solution using acetic acid. It finds that heated goat milk contains the most casein at 1.4 grams, while normal goat milk contains 1.2 grams.
Alok Gupta, a 12th grade student, conducted a chemistry project to determine the amount of casein in different milk samples. Casein is a major protein found in mammalian milk. The project involved precipitating casein from various milk samples using acetic acid, filtering and drying the precipitate, and weighing the casein obtained. Based on the weights recorded, the conclusion was that different milk samples contain different percentages of casein. The project was completed under the guidance of the chemistry teacher and received approval from the principal.
This document discusses the physicochemical properties of milk constituents such as water, milk fat, milk proteins, lactose, and minerals. It describes the size, structure, and composition of milk fat globules. It also summarizes the types and properties of casein and whey proteins, lactose, and minor milk constituents including phospholipids, pigments, enzymes, cholesterol, and vitamins. The document then covers additional physicochemical properties of milk such as acidity, pH, density, specific gravity, freezing point, boiling point, color, and flavor.
This document discusses the composition of milk and factors that affect its composition. It begins by defining milk as a white liquid produced by mammary glands of mammals that provides nutrition for infant mammals. The document then discusses the components of milk including water, fat, proteins, carbohydrates, vitamins and minerals. It also discusses factors like breed, stage of lactation, disease, season, age and feeding practices that can impact the composition of milk. The document provides details on the percentages of fat, protein and other components in milk from different cow breeds and how these are affected by somatic cell counts, lactation stage and other factors.
This document discusses the properties and composition of milk. It begins by defining milk as the secretion of mammary glands in humans and animals after birth. Milk is the sole food for newborns and contains all the necessary nutrients for growth. The main components of milk are water, proteins (casein, whey proteins), lipids, carbohydrates (lactose), vitamins, and minerals. Milk also contains various enzymes. The physical properties of milk include its white color, pH, specific gravity, taste, odor, boiling point, and freezing point. The document provides detailed information on the composition and role of the various milk constituents.
Similar to Dairy product processing and marketing (20)
This document discusses population genetics and Hardy-Weinberg equilibrium. It begins by defining Hardy-Weinberg equilibrium as describing the null model of evolution for a population at genetic equilibrium. It then lists the five conditions that must be met for a population to be in Hardy-Weinberg equilibrium: 1) no genetic drift, 2) no migration, 3) no mutation, 4) no selection, and 5) random mating. The document provides examples of how to calculate allele frequencies and determine if a population is in Hardy-Weinberg equilibrium. It also discusses concepts such as genetic drift, bottleneck effects, and the founder effect.
Natural selection can cause microevolution by increasing the frequency of alleles that improve fitness over generations. Fitness refers to an organism's reproductive success relative to others. Natural selection can act on traits determined by single genes or polygenic traits from multiple genes, which often form a bell curve distribution. The distribution may narrow under stabilizing selection, shift under directional selection, or develop peaks under disruptive selection.
DNA cloning is the process of making multiple, identical copies of a particular piece of DNA.
DNA cloning is a molecular biology technique that makes many identical copies of a piece of DNA, such as a gene.
In a typical cloning experiment, a target gene is inserted into a circular piece of DNA called a plasmid.
The plasmid is introduced into bacteria via a process called transformation, and bacteria carrying the plasmid are selected using antibiotics.
Bacteria with the correct plasmid are used to make more plasmid DNA or, in some cases, induced to express the gene and make protein.
BASIC STEPS OF GENE CLONING are :
1. Cutting and pasting DNA and Vectors
2. Bacterial transformation and selection
3.Grow up lots of plasmid-carrying bacteria and use them as "factories" to make the protein. Harvest the protein from the bacteria and purify it
Basic Requirements for Gene Cloning:
Cloning Vectors
Isolation Procedure for DNA fragment and Vectors
Appropriate Enzyme for Purified DNA manipulation
Host Cells
Agar with Antibiotics
Vectors for Gene Cloning: Plasmid and Bacteriophage :
Characteristic of a Vector for Gene cloning
It must be able to replicate with in the host cells
It needs to be small , Ideally less than 10 kb in size
Two kind of DNA molecule that satisfy the above criteria can be found in bacterial cells, namely Plasmid and Bacteriophage chromosomes
Plasmid:Is a circular molecule of DNA that lead un independent existence in the bacteria cells.
Bacteriophages, or phages are viruses that specifically
infect bacteria.
Characteristic of a Vector for Gene cloning
It must be able to replicate with in the host cells
It needs to be small , Ideally less than 10 kb in size
Two kind of DNA molecule that satisfy the above criteria can be found in bacterial cells, namely Plasmid and Bacteriophage chromosomes
Plasmid:Is a circular molecule of DNA that lead un independent existence in the bacteria cells.
Bacteriophages, or phages are viruses that specifically
infect bacteria.
Characteristic of a Vector for Gene cloning
It must be able to replicate with in the host cells
It needs to be small , Ideally less than 10 kb in size
Two kind of DNA molecule that satisfy the above criteria can be found in bacterial cells, namely Plasmid and Bacteriophage chromosomes
Plasmid:Is a circular molecule of DNA that lead un independent existence in the bacteria cells.
Bacteriophages, or phages are viruses that specifically
infect bacteria.
The procedure for total DNA preparation from a culture of bacterial cells can be divided into four stages (Figure 3.1):
A culture of bacteria is grown and then harvested.
The cells are broken open to release their contents.
This cell extract is treated to remove all components except the DNA.
The resulting DNA solution is concentrated
Treatment with EDTA and lysozyme is carried out in the presence
of sucrose, which prevents the cells from bursting immediately.
The document summarizes ruminal microbiology and digestion. It discusses how bacteria, protozoa, and fungi break down plant polymers like carbohydrates, proteins, lipids, and lignins in the rumen. Key points include:
- Microbes produce enzymes that hydrolyze polymers extracellularly into oligomers and monomers or digest particles intracellularly.
- Major carbohydrate-fermenting bacteria are involved in cellulose, hemicellulose, starch and pectin breakdown. Protein-fermenting bacteria deaminate amino acids.
- Lipids are hydrolyzed and fatty acids may be biohydrogenated. Interactions between microbial groups allow complex substrates to be broken down.
3. *1. Principles of dairy production,
processing and marketing
Dairy producers ensure the safety and quality of their products will
satisfy the highest expectations of the food industry and consumers.
On-farm practices should ensure that milk is produced by healthy
cattle under sustainable economic, social and environmental
conditions.
It is important to note that the focus of these Principles and Practices
is on the desired outcomes, rather than on specific, prescriptive
actions/processes.
4. It is important to note that good management of a farming system
constitutes the grassroots of the system’s economic, environmental
and social sustainability.
1.Sustainable Farming
Site selection and management
Sustainability management system
Animal breed
Animal health
Milking hygiene, milk storage and milk safety
Animal feeding and water
Animal welfare
5. 2. Economic Sustainability
Safety, quality and transparency
Financial and market stability
3. Social Sustainability
4. Environmental Sustainability
7. What is milk?
Milk is secreted by the mammary glands of mammals to feed
their young.
It is also described as a colloidal suspension, containing
emulsified globules of fat, a heterogeneous family of major and
minor proteins, the carbohydrate lactose, minerals, vitamins and
enzymes.
Cow milk is a white fluid of low viscosity and slightly sweet taste,
most commonly used as human food.
Species Total solids Fat Protein Lactose Ash
Human 12.4 3.8 1.0 7.0 0.2
Cow 12.7 3.7 3.4 4.8 0.7
Goat 12.3 4.5 2.9 4.1 0.8
Sheep 19.3 7.4 5.5 4.8 1.0
Domestic rabbit 32.8 18.3 13.9 2.1 1.8
Camel 12.9 4.2 3.7 4.1 0.9
Milk composition of some species of mammal.
8. 1.Proteins
It is found partly in solution and partly in colloidal suspension
Cow’s milk protein is commonly divided into two classes on the
basis of the solubility at pH 4.6: the insoluble caseins and the soluble
whey (or serum) proteins.
Whey proteins
Represent 20% of total milk protein in cow’s milk.
In their native form are soluble at pH 4.6 or in saturated NaCl,
It remain soluble after rennet-induced coagulation of casein micelles
and cannot be sedimented by ultracentrifugation.
It consists a number of proteins, primarily
β-lactoglobulin (β-lg),
α-lactalbumin (α-la),
blood serum albumin,
immunoglobulins and
proteose peptones.
9. β-lactoglobulin
β-lg is the first most abundant whey protein.
It is synthesized in the epithelial cells of the mammary gland.
Monomeric cow’s β-lg consists of 162 residues per monomer.
In cow’s milk at natural milk pH, it is found in the form of dimers,
formed through hydrophobic interaction.
α-Lactalbumin
α-La is the second most abundant whey protein in cow’s milk.
It consists the polypeptide chain of 123 amino acid residues.
Synthesized in the rough endoplasmic reticulum; and then
transported to the Golgi apparatus, where it has an important function
in the synthesis of lactose.
It contains eight cysteine residues, which form four intra-molecular
disulphide bonds, and contain a tightly bound calcium ion.
10. Serum albumin (SA)
It is the most abundant protein in the circulatory system of the cow,
It consisting of ∼50% of the protein in bovine blood serum, but
present in small quantities in milk (0.1–0.4 g/L).
It consists of 582 amino acids; contains 17 disulphide bonds and one
free sulphydryl group.
It has little influence on the properties of cow’s milk.
Immnoglobulins (Ig)
It is present in the colostrum and, milk of all lactating species
It providing immunological protection to the offspring
It’s level is very high in the colostrum, but will decline rapidly.
The Ig classes of cow’s milk are IgG, IgM and IgA.
IgG occurs predominantly in two subclasses, IgG1 and IgG2.
IgM plays an important role in the creaming of cow’s milk.
11. Proteose peptones
They are often classified as the pH 4.6-soluble proteins
They are not denatured by heat treatment, but are insoluble in 12 g
/100 mL trichloroacetic acid.
It’s fractions of milk appears to consist of two groups of
proteins/peptides; osteopontin, and proteose peptone 3 (PP3)
They are derived from the action of proteolytic enzymes, primarily
plasmin, on caseins.
12. Caseins
The caseins represent 80% of total protein in cow’s milk.
The caseins are a class of phosphoproteins whose properties differ
considerably from most other proteins;
They are hydrophobic, have a relatively high charge and contain
many proline and only few cysteine residues.
Cow’s milk contains four types of caseins, denoted
αs1-casein,
αs2-casein, β-casein and
-casein,
which occur at a ratio of ∼4:1:4:1.6, respectively.
13. αs1-Casein
It has the highest charge; consists of 199 amino acids and contains
eight phosphoserine residues per molecule.
Exhibits progressive self-association to dimers, tetramers, hexamers,
etc.
αs1-Casein is easily precipitated by addition of calcium.
αs2-Casein
It is the least abundant of the caseins
It is the least hydrophobic and most highly and variably
phosphorylated of the caseins.
Consist 207 amino acid residues and behaves very similarly to αs1-
casein.
14. β-Casein
It is the most hydrophobic of the caseins and contains a large number
of proline residues, has a hydrophilic C-terminal end and a very
hydrophobic N-terminal end.
Consists of 209 amino acid residues contains five phosphoseryl
groups.
β-Casein is readily cleaved by the indigenous milk proteinase, and
plasmin enzyems
Which leading to the formation of β-caseins and proteose
peptones.
β-Casein is precipitated in the presence of calcium and, at a
temperature >50C,
β-casein molecules undergo self-association, leading to the
formation of micelles.
15. -Casein
It is differs from the other caseins,
because it is glycosylated.
Approximately 2/3 of the molecules are glycosylated; carbohydrate
groups include
galactosamine,
galactose and
N-acetylneuraminic acid residues.
It is amphiphatic, with a very hydrophobic N-terminal end and a
rather hydrophilic C-terminal end,
important in stabilizing the casein micelles.
It consists of 169 amino acid residues.
Unlike the other caseins, it is not sensitive to calcium, but it does,
like β-casein, tend to form micelles in solution.
16. Casein micelles
Casein micelles are the amphiphilic nature of caseins and their
phosphorylation facilitate interaction with each other and with
calcium phosphate to form highly hydrated spherical complexes.
It consists of an aggregate of spherical sub-micelles.
Calcium phosphate and α-s and β-casein are linked by the
involvement of the phosphoserine residues in the structure of the
calcium phosphate.
κ-Casein is localized on, or very close to, the surface of the casein
micelle.
17. 2. Lactose
It is a disaccharide which is present in milk of most mammalian
species.
Cow’s milk contains small amounts of other carbohydrates also
occur;
∼10 mg/L monosaccharides (glucose and galactose) and
∼100 mg/L oligosaccharides.
It is responsible for ∼50% of the osmotic pressure of cow’s milk.
The concentration of lactose decreases progressively and
significantly with
lactation stage
increasing somatic cell count of the milk;
In both cases, this is due to the influx of NaCl from the blood and the
resultant need for a reduction in lactose concentration to maintain the
osmotic equilibrium.
18. Lactose is synthesized from glucose in the Golgi apparatus of the
mammary secretory cells.
The whey protein α-lactalbumin plays an important role in the
synthesis of lactose
Because α-lactalbumin has the ability to, if necessary, terminate the
synthesis of lactose and regulate and control osmotic pressure.
19. 3. Lipids
Cow’s milk compose of
98% triglycerides and ∼1% phospholipids, plus small amounts of
diglycerides, monoglycerides, cholesterol, cholesteryl esters and
traces of fat soluble vitamins and other lipids.
Over 400 different fatty acids have been detected in cow’s milk fat,
although most occur only in trace amounts.
Milk fat globules
Almost all the lipids in milk are found in milk fat globules
Milk can be considered as an oil-in-water emulsion.
Cow’s milk typically contains >1010 milk fat globules per milliliter.
20. Globules are naturally emulsified by a surface layer, the milk fat
globule membrane (MFGM).
The MFGM resembles the mammary cell membrane, from which it
is largely derived, quite closely, and consists
protein including enzymes such as alkaline phosphatase and
xanthine oxidase,
phospholipids,
cerebrosides,
Cholesterol,
other substances (neutral glycerides, water, caretenoids, vitamin
A, iron and copper) are also present at lower levels.
21. 4. Milk salts
The primary salts in milk are phosphates, citrates, chlorides,
sulphates, carbonates and bicarbonates of sodium, potassium,
calcium and magnesium.
Since milk contains organic and inorganic salts, the level of salts is
not equivalent to the level of mineral substances, and the level of
salts is by no means equivalent to the ash content.
Salts exist partially in soluble form and partially in a colloidal form,
i.e. associated with the casein micelles.
The colloidal salts are commonly referred to as micellar calcium
phosphate (MCP) or colloidal calcium phosphate (CCP), although
some magnesium and citrate are also present.
MCP plays an important role in the structure and stability of the
casein micelle.
22. 5. Vitamins
The concentration of fat-soluble vitamins A, D, E, and K, and water-
soluble vitamins B and C and other minor constituents are found.
Bovine milk contains
Thiamine (B1),
Riboflavin (B2),
Niacin,
Pyridoxine (B6),
Pantothenic acid,
Biotin,
Folic acid,
Vitamin B12,
Vitamin C,
Vitamin A,
Vitamin D,
Vitamin E and
Vitamin K.
23. 6. Milk enzymes
Milk contains a large number of enzymes approximately 60.
They occur in various states:
Unassociated forms in solution,
Associated or an integral part of membrane fractions,
Associated with casein micelles, and
Part of the microsomal particles.
They can affect by processing and storage conditions of milk.
They origin from udder (synthesized enzymes) or from bacterial
enzymes (bacterial source).
Several of the enzymes in milk are tested for quality assurance of
raw milk and processed milk products.
Enzymes associated with membrane fractions will occur in both
cream and skim milk.
24. Enzymes known or potential for technological significance are:
Plasmin,
Lipoprotein lipase,
Alkaline phosphatase,
Lactoperoxidaes,
Sulhydryl oxidase,
N-acetyl-β-D-glucosaminidase,
Catalase,
Xanthine oxidase,
Superoxide dismutase,
γ-glutaryltransferase, and
Lactose synthase.
27. The substrate, amino acids from blood, is transported through the
basolateral membrane to mammary secretory cell.
The transporting systems may be sodium dependent or independent.
Different groups of amino acids require different transporting
system.
The biosynthesis is initiated by gene expression
Following essential steps are involved in protein biosynthesis:
Transcription
Activation
Translation
Milk Enzymes
Many enzymes in milk are original enzymes coming from the cow’s
udder.
31. Rate of milk secretion
It is related to time since the previous milking of the cow.
After 10 hours from previous milking, the average secreting rate
slows down and after 35 hours it stops completely.
32. Structural and Physical properties of milk
Milk is a fluid with characteristics of three physical phases:
Emulsion,
Colloidal dispersion, and
Solution.
Milk lipids present as an “oil-in-water” type emulsion can be broken
by low-speed centrifugation and the milk separates into lipid and
aqueous phases, each with a characteristic composition.
Colloidal phase contains casein micelles, calcium phosphates, and
globular proteins.
Whey proteins are in colloidal solution and the casein is in colloidal
suspension.
33. Lactose, vitamins, acids, enzymes, and some inorganic salts are
present as true solutions.
The physical equilibrium of milk destabilize by factors such as
addition of polyvalent insoluble salts;
concentration of serum solids;
changes in pH;
heat treatment; and
addition of precipitant such as alcohol.
These factors can change the structure of milk and its physical
equilibrium.
34. The physical properties of milk are of great importance to the dairy
technologist,
They will affect most of the unit operations during processing.
These include
fluid flow, mixing and churning, emulsification and
homogenization, and also
heat transfer processes such as pasteurization,
sterilization, evaporation, dehydration, chilling, and
freezing.
36. Influences on milk quality
Interval between milking
The fat content of milk varies
SNF content does not vary
Stage of lactation
Fat, lactose and protein contents of milk vary
SNF content is highest the first 2-3 weeks, then decreases slightly.
Fat content is high immediately after calving but fall for 10 to 12
weeks, and then tends to rise again until the end.
High protein content of early lactation milk is due mainly to the
high globulin content.
37. Age and health
As cows grow older
fat content decreases by about 0.02%
SNF content fall about 0.04%.
But both fat and SNF contents can be reduced by disease.
Feeding regime
Underfeeding reduces both the fat and the SNF content of milk.
SNF content may fall if fed a low-energy diet, but is not greatly
influenced by protein deficiency, unless the deficiency is acute.
Fat content and fat composition are influenced more by roughage
intake.
38. Completeness of milking
The first milk drawn from the udder contains about 1.4% fat
while the last milk contains about 8.7% fat.
39. Objectives:
Lecture and discussion on:
Dairy products analysis
Purpose of Analysis of dairy products
Sampling techniques
Types of analysis
Tests for milk composition
Tests for milk quality
Week-5
40. Purpose of Analysis of dairy products
What are the purpose of analyzing the dairy products?
41. Sampling techniques
Accurate and representative sample must be obtained.
Milk must be mixed thoroughly before sampling and analysis to
ensure a representative sample.
If the volume of milk is small, e.g. from an individual cow, the milk
may be poured from one bucket to another and a sample of milk
taken immediately.
If large volumes of milk are handled, the milk or cream must be
mixed by stirring thoroughly; and small samples taken from three or
more places of the container.
For best results, milk or cream must be sampled at temperatures
between 15 and 32°C.
Sour milk or cream, in which casein has coagulated, must be
sampled frequently.
42. If the milk or cream has been standing for a long time and a deposit
has formed on the surface and sides of the container, it should be
warmed while agitating before a sample is removed.
For certain analyses, milk samples can be preserved and stored.
Samples of milk or cream for butterfat analysis can be preserved
using formalin or potassium dichromate.
Plungers and dippers are used in sampling milk from milk cans/
bulk tanks.
Sampling for bacteriological testing
Dippers should be sterilized in an autoclave or pressure cooker for
15 minutes at 120°C before use.
On-the-spot sterilization with 70% alcohol swab and flaming, or
scalding in hot steam may also be used.
43. Preservation of milk samples
If a milk sample cannot be analyzed immediately after sampling:
It must be cooled quickly to near freezing point until
transported to the laboratory.
If samples are taken from field they can be preserved in ice
boxes with ice packs.
Milk samples cooled in a refrigerator or ice-box must first be
warmed in 40°C water bath then cooled to 20°C and mixed well
before analysis.
Milk samples for butterfat testing may be preserved with potassium
dichromate one tablet or 0.5 ml of a 4% solution in a 0.25 liter
sample bottle is adequate.
Other chemical preservatives include 0.08% sodium azide and
0.02% Bronopol.
44. Labeling and record keeping
Samples must be clearly labeled with:
the name or code number of farmer,
date of sampling and
the place where the sample was collected.
This information should also be included in standard data sheets.
Records must be kept neat and stored in a dry place.
45. Types of analysis
1) Tests for milk composition
Fat determination
Total solids (TS) in milk
Determination of protein content of milk by formaldehyde
(formal) titration
2) Tests for milk quality
Physiochemical quality
Milk pH
Measuring pH using indicator
Electrometric measurement of pH
Titratable acidity test
46. Alcohol test
Clot-on-boiling test
Specific gravity of milk
Formaldehyde in milk
Microbiological quality
Methylene blue reduction test
Resazurin 10-minute test
Sensory evaluation of dairy products
47. Objectives:
Lecture and discussion on:
Unit operations in dairy products
processing
Receiving and storage of milk
Straining, filtration and clarification
Standardization
Pasteurization
Sterilization
Homogenization
Cream separation
Membrane processing
Week-6
48. Receiving and storage of milk
Milk collection
When milk is brought from the farm to the dairy for processing the
following information on the milk is required:
Quality: acidity, pH, alcohol and clot-on-boiling
Quantity
Composition: total solids (TS), specific gravity
Presence of contaminants - neutralizers, preservatives etc
Adulteration: fat, titratable acidity and specific gravity tests
Milk storage
49. Straining, filtration and clarification
The object is to improve aesthetic quality of milk by removing
visible foreign matter which is unsightly and may therefore, cause
consumer complaints.
Straining is separation milk according to breed, health states of
animal and so
Filtration is removes suspended foreign particles by the straining
process,
Clarification is removes the same by centrifugal sedimentation
50. Standardization
The adjustment of fat and SNF of milk to the desired level, to meet
the legal standards
Correct calculations by Pearson’s method regarding ingredients to
be used for standardization
51. Pasteurization
Pasteurization is the most common process used to destroy bacteria
in milk.
In pasteurization, the milk is heated to a temperature sufficient to
kill pathogenic bacteria, but well below its boiling point.
Also kills many non-pathogenic organisms and thereby extends the
storage stability of the milk.
Numerous time-temperature combinations are recommended
52. High Temperature Short Time (HTST) treatment
Is 72°C for 15 seconds followed by rapid (less than 2 minutes)
cooling to below 10°C.
Batch pasteurization
Fixed quantities of milk are heated to 63°C and held at this
temperature for 30 minutes.
The milk is then cooled to 5°C using iced or cold water before
packing.
53. Effects of pasteurization on milk
Fat
Reduces the cream layer.
Inhibits clustering of the fat globules and consequently reduces
the extent of creaming.
However, it does not reduce the fat content of milk.
Nutritive value
It has little effect and the major nutrients are not altered.
It has insignificant loss of vitamin C and vitamin B group.
The process kills many fermentative organisms as well as
pathogens but putrefactive micro-organisms survive.
54. Sterilization
Ensures almost complete destruction of the microbial population.
Time/temperature treatments of above 100°C for 15 to 40 minutes.
The product has a much longer shelf-life than pasteurized milk.
Ultra high temperature treatment (UHT).
Milk is heated under pressure to about 140°C for 4 seconds.
It retains more of the properties of fresh milk than conventionally
sterilized milk.
57. Objectives:
Lecture and discussion on:
Dairy products manufacturing
Beverage milk
Concentrated and dried dairy products
Ice cream
Butter
Cheeses
Yoghurt and other cultured milk by
products
Week-7
58. 1) Beverage milk
2) Concentrated and dried dairy products
The unit processes in the manufacture of dry milk products include
standardization, preheating, concentration, homogenization, and
drying.
The approximate compositions of the milk powder products are as
follows:
Skim milk powder: 36% protein,<1% fat, 51% lactose, 8% ash
water, 3–4% moisture;
Full-cream milk powder: 26% protein, 27% fat, 38% lactose,
6% ash, moisture 3%.
59. Flow chart for manufacture of selected dry milk products
60. 3) Ice cream
In order to make an ice cream mix, three categories of ingredients
are necessary.
Concentrated source of milk fat,
Concentrated source of milk solids-not-fat (aka serum solids), and
Balancing ingredient.
The prioritization of ingredient selection can be said to approximate
the hierarchy as follows:
Select milk fat content
Select nonfat milk solids level to complement the fat content
Sweetener ingredient
Stabilizer and emulsifier
Label considerations
61. Representative Formulae for Ice Creams of Different Grades
Constituent
Grades of Ice Cream (%)
Minimum
Standard
Regular Premium Super
Premium1 2
Milk fat 10 12 14 16 18
Milk solids non fat 7.5 9 10 10.5 9.5
Whey solids 2.5 2 - - -
Sucrose 4.5 7.6 12 15 15
Corn syrup solids 9 6.8 5 - -
High fructose solids 4.5 2.6 - - -
Stabilizer 0.35 0.25 0.13 0.12 -
Emulsifier 0.25 0.25 0.15 0.1 -
Total solids 38.7 40.5 41.28 41.72 42.5
62. 4) Butter
Preparation of cream by centrifugal separation of liquid milk to a
fat content typically ca. 40%.
Cream ageing to promote crystallization of milk fat using
selected temperature regime(s).
Emulsion destabilization and phase inversion from an oil/water
cream emulsion to water/oil butter emulsion achieved by
physical agitation (churning).
Physical working of butter grains to form larger granules, expel
buttermilk, distribute moisture, and create a homogeneous butter
mass.
64. 5) Cheeses
Cheese is the generic name for a group of fermented milk-based
food products.
Cheese making originated as a crude form of food preservation.
The preservation of cheese is as a result of the combined action of:
Dehydration
Acid
Antibiotic
Anaerobic condition.
Addition of NaCl.
66. 6) Yoghurt and other cultured milk by products
Yogurt
Yogurt manufacture includes several steps including
standardization of the yogurt base,
homogenization,
heat treatment,
cooling to incubation temperature,
inoculation with yogurt cultures,
incubation,
cooling, and
packaging.
67. Other cultured dairy products
A number of different cultured dairy products exist on the market.
In addition to classification based on the type of starter cultures involved
in the processing, another way to group these products is based on the
state of water and includes gel/liquid, concentrated/strained, frozen, or
dried products.
The quality of cultured products varies with the composition and
microbial quality of the raw materials, addition of ingredient, unit
operations involved, and handling of the coagulum after fermentation.
The steps involved in the manufacturing are fairly similar and could be
summarized in the following: standardization of the milk base,
homogenization, heat treatment, starter culture addition, and cooling.
68. Cultured dairy products produced by mesophilic lactic starter
cultures
These products are produced by metabolic activity of lactic starters,
whose growth optimum is between 20 and 30◦C. The main
representatives of this group are cultured buttermilk, Scandinavian
sour milk products, and sour cream.
Cultured dairy products produced by thermophilic lactic starter
cultures
This group of products is likely commercially the most important
and involves the fermentative ability of the starter cultures, which
grow in thermophilic temperature range, frequently above 370C.
69. Cultured dairy products produced by mixed fermentation
This group of cultured dairy products comprises of products
fermented by mixed lactic starter and lactose and/or non-lactose
fermenting yeast and mold. These products are rather contained to
specific areas, consumed locally and, in some instances, there is
little commercial importance.
70. Objectives:
Lecture and discussion on:
Fermented milk and starter culture
Types of fermented milk
Micro-flora of starter culture and related
enzymatic activities
Types and utility of starter culture
Flavor generation in dairy products
Week-8
71. Types of fermented milk
Fermented milks are wholesome foods and highly acid milk does
not putrefy.
Bacteria in milk are responsible for acid development by the
anaerobic breakdown of lactose to lactic acid and other organic
acids.
The conversion of carbohydrate to organic acids or alcohols is
called fermentation.
Pyruvic acid formation is an intermediate step common to most
carbohydrate fermentations
Fermentations are usually described by the end product such as
lactic acid or ethyl alcohol and carbon dioxide.
72. Milk fermentation can be either homofermentative, with one end
product, or heterofermentative, with more than one end product.
Lactic acid fermentation: is the most important one in milk and is
central to many processes.
Propionic fermentation is mixed-acid fermentation and is used in the
manufacture of Swiss cheese varieties.
Spoilage fermentation: coliform gassy fermentation is an example.
Large numbers of coliform bacteria in milk indicates poor hygiene.
Coliform gassy fermentation disrupts lactic acid fermentation, and
also causes spoilage in cheese.
74. Microbial growth affect milk fermentation.
Fermentation rates generally parallel the microbial growth curve up
to the stationary phase.
Type of fermentation depends on
Numbers and types of bacteria in the milk,
Storage temperature and
Presence or absence of inhibitory substances.
The desired fermentations can be obtained by temperature
manipulation or by adding a selected culture of micro-organisms
(starter) to pasteurized or sterilized milk.
Fermentation continues until either the substrate is depleted or the
end product accumulates.
75. Types of fermented milk are made by controlled fermentation.
By inoculating the desired micro-organisms in the milk and
By maintaining at a favorable temperature to fermentative organism.
76. Common steps to making different types of fermented milk products
77. Micro-flora of starter culture and related enzymatic
activities
The major functions of microbial starter cultures in food and dairy
products are:
To bio-preserve the product due to a fermentation that results in
an extended shelf life and enhanced safety.
To enhance the perceived sensory properties of the product.
To improve the rheological properties (i.e., viscosity and
firmness) of the product and in some instances encourage gas
production or color.
To contribute dietetic/functional properties to food, such as
occurs with the use of probiotic micro-floras.
Several microorganisms are employed in the manufacture of cheese
and other fermented milk products.
78. The following are examples of starter culture in the dairy industry:
Genus Lactococcus
Genus Leuconostoc
Genus Pediococcus
Genus Streptococcus
Genus Lactobacillus
Genus Bifidobacterium
Genus Enterococcus
Genus Propionibacterium
Genus Brevibacterium
Miscellaneous Microorganisms
Molds
Yeasts
79. Types and utility of starter culture
Dairy starter cultures are active microbial preparations added
intentionally to dairy bases in order to achieve desired
modifications.
These cultures may consist of single strains used alone or in
combinations or undefined mixtures of strains (mixed-strain
cultures).
On the basis of their optimal growth temperature, they can be
classified as either mesophilic (optimum temperature around 260C)
or thermophilic (optimum temperature around 420C).
Reading assignment
80. Flavor generation in dairy products
The three main constituents of milk (fat, proteins and lactose) can
be degraded to build flavor of milk, or derivatives from each can
react with each other to form new products that have a flavor.
Degradation of milk fat results large number of different volatile
flavors.
83. Off-flavors in milk and their chemical or biological origin
a) Off-flavors induced by light and/or metal ions
Independent of heating, each oxidation process in milk has to start
with a reaction of dioxygen with one of the milk ingredients.
A notorious oxidation off-flavor is formed by a combination of
light, riboflavin and dioxygen or metal ions and dioxygen.
Both systems are able to generate activated dioxygen that is
reactive enough to break down serum proteins and produce
Volatile thiols,
Sulphides and disulphides or to
Form organic peroxides from fatty acids
84. b) Off-flavors transferred from cow to milk
During lactation, the digestive tract, blood circulation and
respiratory system of the cow are important organs for determining
the sensory and nutritional quality of the raw milk.
Compounds which have been reported to be responsible for feed-
related off-flavors are:
Dimethyl
Sulphide
Acetone
Butanone
Isopropanol
Ethanol
Propanol
Indole,
Skatole
Mercaptans
Sulphides
Nitriles
Thiocyanates
85. c) Off-flavors in milk caused by micro-organisms or enzymatic
reactions
Lipolytic rancidity caused by the liberation of C4-C12 fatty acids
from milk fat by milk lipase or bacterial lipases.
Psychotrophic bacteria can cause
Unclean flavor occur due to an increment of dimethylsulphide above
the threshold of 14 μg/kg.
Fruity off-flavor occur due to production of ethyl esters of butyric,
isovaleric and caproic acids.
86. Milk contaminated with Streptococcus lactis var. maltigenes may
develop a malty flavor as a result of
3-methylbutanal,
2-methylbutanal and
2-methylpropanal formation.
Sterile milk produced by mild UHT heating may develop a bitter
off-flavor on ageing as a result of thermostable bacterial proteinases
activity, which break down milk proteins to bitter peptides.
87. Objectives:
Lecture and discussion on:
Dairy microbiology and safety
General dairy microbiology
Growth of microorganisms in milk and dairy
products
Inhibition and control of microorganisms in milk and
dairy products
Week-9
88. *Dairy microbiology:-is the study of micro organism found in
milk and its product.
*Microorganism classified as
1.Beneficial –desirable for fermentation
2. Harmful- spoilage degradation of milk constituent
$pathogenic for human health
Common micro organism found in milk are :
Bacteria
Fungi (yeast and Molds)
Viruses
Classified based on :Morphology, Biochemical characteristics,
and Genome
89. The levels and types of micro-organisms in milk and dairy products
depend on:
The microbial quality of the raw materials,
The conditions under which the products are produced and
The temperature and duration of storage.
The most common spoilage micro-organisms of milk and dairy
products are:
Gram-negative rod-shaped bacteria (e.g. Pseudomonas spp.,
coliforms),
Gram-positive spore-forming bacteria (e.g. Bacillus spp.,
Clostridium spp.),
Lactic acid producing bacteria (e.g. Streptococcus spp.) and
Yeasts and moulds.
90. Bacteria
Is single cell prokaryotes
The major types of bacteria which found in milk are:
LAB and related genera
Coliform bacteria
Spore forming Bacteria
Pseudomonas and related genera
Cells are either spherical or rod-shaped; spherical bacteria are
called cocci while those that are rod-shaped are called bacilli.
91. LAB(LACTIC ACID BACTERIA)
This are the normal flora of milk
Facultative anaerobes, Non spore forming gram positive
It consists cocci and rods
Convert lactose(Milk Sugar) to lactic acid
Used mostly as a starter culture
It include :
Lacto coccus Lactobacillus
Streptococcus propionibacteria
Leuconostoc Bifidobacteria
pediococcus Bravbacteria
92. Lactococci
Streptococci originally isolated from milk or cream
They occurs singly in pairs or in chains
Non-motile, mesophilic and homo fermentative
The most famous species is lactococus lactis used as starter
culture for dahi and some cheeses
Streptococcus thermophiles
Occurs in long chains(18-20 cells)
Grows at 45 c
This microorganism used as starter for yoghurt in association
with lactobacillus delbrueckii subsp. Bulgaricus
leuconostoc
93. Leuconostoc
Ellipsoidal in shape
Occurs in pair and chains
Hetrofermentative
Ability to produce aroma compound so used as starter
Eg. leuconostoc mesentroides subsp,dexitranicum
Pediococci
Characterstic features is division in to two planes and
formation of tetrad
Homo fermentative
The most famous example
P.acidilactici
P.
94. Lactobacilli
Large group of rod shaped bacteria
Shape varies from long to short rods
Three sub groups
1. Termobacterium: Lb. bulgaricus
2. Streptobacterium: Lb.casei
3. Betabacterium : Lb.bravis
Propionic bacteria
Non-spore forming, anaerobic to aero tolerant, mesophilc
gram +ve rods
Convert lactate to propionoc acid ,co2 and other compound
Responsible for eye formation and flavor in swiss cheese
95. Bifidobacteria
Obligate anaerobes
Non-spore forming, gram +ve catalase –ve, non-motile rods
Ferment lactose to lactate and acetate
Probiotic effect ( beneficial effect on the health of the host
when ingested)
Bif.bifidum
Bif. Longum
Brevi bacteria
Aerobic , gram +ve , catalase +ve obiligate aerobes
Exhibit pleomorphism
Optimum growth temprature (20-25 c)
Proteolytic in nature
Flavor in surface ripened cheese ,brevibacterium linens
96. 2. COLIFORM BACTERIA
Thise are gram –ve, Non sporeforming coccabacillary rodes
which have capable of converting lactose to lactic acid and gas
Growth at 30-37 c
Post pasteurization contamination and poor hygienic
condition
Excessive gas production and even mastitis in milch animal
Indirect indicators of pathogens of faecal origin
Escherichia Coli
Entrobacter aerogenes
97. 3.SPORE FORMING BACTERIA
1. Bacilli
Gram positive , aerobic , sporegenous
Majority thermophilic
Proteolytic, Pathogenic
B. subtils , B.antheracis , B. cereus
2. Clostridia
Also known as butyric acid bacteria
Found in soil, plant and manure
Anaerobes capable of forming spores
Major spoiler of cheese
Pathogenic
Cl.botulinum,Cl.perfringens
98. 4. PSEUDOMONACE AND RELATED GENERA
Gram –ve, motile aerobic , non-spore forming rods
Use fat and protein as energy source
Majority are psychrotrophs
Produce heat stable enzyme such as lipase and protienase
Grow during refrigerated storage
Also associated with post pasteurization contamination
The most common species
Ps.fragi
Ps.putrifaciens
99. Moulds
They are used in the production of a certain cheese varieties.
Yeasts
They are used industrially to ferment carbohydrates to such
products as alcohol and citric acid.
They are also considered as spoilage organisms in dairy products.
Viruses
Viruses are extremely small organisms comprising a spherical head
containing the genetic material, and a cylindrical tail.
Viruses that attack bacterial cells are known as bacteriophages.
Bacteriophages attack acid-producing bacteria inhibit acid
production in milk thereby causing problems
100. Fungi (a group of micro organism consisting of yeasts and
moulds)
1. YEAST
Single cell eukaryotic organism
Spherical ,ellipsoidal or cylindrical in shape
Reproduce asexually by budding and sexually by forming
spores
Groth temprature 20-30 at Ph 3-6
Facultative anaerobes
Desirable yeast (alcohol fermentation)
Species include
Kluvyveromyces
saccharomyces
101. Undesirable yeast (spoilage and defects) Such as ; coloration
, gassiness, abnormal flavor
MOULDS
Thread like fungi
Consists of mycelium,made up of hyphae (septate/ asepate)
Reproduction by variety of spores
Grows temprature 20-30 c and Ph ranges from 3 to 8.5
1. Desirable ( used as starter and for production of microbial
rennet)
White mould :penicillium camemberti
Blue mould : penicillium roqueforti
2. Undesirable mould
spoilage (discoloration, button formation) common genera
involved are alternaria, aspargillus, candida,mucor e.t.c
102. Food poisioning (produce heat stable mycotoxin-most lethal
aflatoxin
Viruses
A cellular , obligate intracellular parasitis
Seen by EM
Classification based on their host type
Public health significance of pathogenic human and animal
viruses
Bacteriophages
Are viruses of bacteria
Hazard to dairy industry
Cause starter failure
103. Growth of microorganisms in milk and dairy products
Bacterial
It refers increase in cell numbers rather than an increase in cell size.
They are reproduce by binary transverse fission.
The time taken from cell formation to cell division is called the
generation time.
The following are the phases of bacterial growth:
1) Lag phase
2) Log phase
3) Stationary phase
4) Death phase
104. Inhibition and control of microorganisms in milk and
dairy products
a) Temperature
Psychrotrophic bacteria grow at temperatures below 16°C
Mesophilic bacteria grow best at temperatures between 16 and 40°C
Thermophilic bacteria grow best at temperatures above 40°C.
Moulds can be killed by relatively mild heat treatments, but mould
spores are more resistant to heat.
105. Moulds
Moulds are a heterogeneous group of multicelled organisms which
reproduce asexually either by spore formation or by fragmentation.
They can grow on a wide variety of substrates.
Yeasts
Yeasts are unicellular organisms which reproduce asexually by
budding.
Viruses
They must invade other cells to reproduce.
106. b) Nutrients
Micro-organisms normally feed on organic matter
The organic matter must be soluble in water and of low molecular
weight to be able to pass through the cell membrane.
Bacteria therefore need water to transport nutrients into the cell.
If the nutrient material is not sufficiently broken down, the micro-
organism can produce exo-enzymes which split the nutrients into
smaller, simpler components so they can enter the cell.
Inside the cell the nutrients are broken down further by other
enzymes, releasing energy which is used by the cell.
107. c) Water
Distilled water has an water activity (Aw) of 1.
Salt reduces the availability of water to the cell and the Aw drops
At Aw less than 0.8 cell growths is reduced.
Cells that can grow at low Aw are called osmophiles.
d) Oxygen
Aerobic bacteria need O2 for growth
Anaerobic bacteria need CO2 for growth.
Facultative anaerobic bacteria live either with or without oxygen.
Moulds are aerobic organisms and their growth on foods can be
retarded by excluding air through careful packaging.
108. e) Acidity
Most bacteria prefer a growth environment with a pH of 7.
Bacteria that can tolerate low pH are referred to as aciduric.
109. Objectives:
Lecture and discussion on:
Dairy plant sanitation and the principles of
HACCP
Dairy product safety and quality
Dairy plant management
Principles of HACCP and its implementation
Dairy products Handling, and Transportation
Week-10
110. Dairy product safety and quality
HACCP can be applied as a tool to assess hazards and establish
control systems that focus on preventive measures rather than
relying mainly on end-product testing.
Critical key aspects with respect to milk and dairy products are:
Ensuring raw materials are of the best quality,
Elimination of spoilage and pathogenic bacteria from raw milk
and other raw materials by heat treatment,
Prevention of subsequent contamination, and
Growth limitation of undesirable micro-organisms during
storage prior to consumption.
111. Dairy plant management
Micro-organisms and spores are widespread in the natural
environment.
Milking and milk storage equipment being the major sources of
contamination.
If milk is produced under sanitary conditions, bacteria of the udder
surface, mainly Micrococcaceae, and less than 10% of the total
flora is psychrotrophs.
Under unsanitary conditions of production, milk can contain more
than 75% psychrotrophs.
112. Gram-negative organisms predominated (96-100%), the majority
being Acinetobacter spp., followed by Pseudomonas spp. and
Flavobacterium spp.
Most important is to minimize contamination at the farm and keep
the levels as low as possible by good hygienic practices.
These include proper cleaning and sanitizing of milking equipment
and rapid cooling to temperatures of 4ºC or less.
113. Principles of HACCP and its implementation
The overall and specific benefits of an HACCP system include:
Focus on prevention.
Utilizes science-based food safety data and principles.
Provides a high level of assurance of dairy product safety.
Focuses appropriate technical resources and control on critical
points in the production process.
Lessens emphasis on end product testing.
Places the primary responsibility for food safety on processors,
where it belongs.
Meets customer needs and expectations.
Increased consumer confidence in dairy products.
115. Steps to HACCP implementation
The preliminary tasks in the development of an HACCP plan
include the following:
Assemble the HACCP team,
Describe the food and its distribution,
Describe the intended use and consumers of the food,
Develop a flow diagram, which describes the process and
Verify the flow diagram.