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Dairy_Products_Processing-_Dr_Kanade.pdf
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- 3. Factors affecting Qualityof Milk Products A) Milk Quality • Protein • Fat • Inhibitors B) Milk Processing • Standardization • Homogenization • Heat Treatment • Dearation
- 4. Dehydrated Products • SkimmedMilk Powder • Whole Milk Powder • Dairy Whitener • Coffee Whitener • Nutritional Supplements • Nutritional Supplements • Protein Supplements • Specialized Dairy Based Food Products • Infant Milk Substitutes • Convenience Foods –Dairy Based Process Flow
- 5. Fractionation of MilkSolids & Drying WHEY CASEIN MILK SKIMMED MILK CREAM PRECIPITATION WHEY CASEIN REVERSE OSMOSIS WHEY PROTEINS LACTOSE
- 6. Fermented Dairy Products •Dahi/Curd • Yoghurt & Flavoured Dahi • Lassi – Sweet or Salted • Butter Milk/Chhach Plain – Plain or Spiced • Drinking Yoghurt • Probiotic Drink Process Flow
- 7. Factors affecting Qualityof Fermented Milk A) Milk Quality • Protein, Fat, Inhibitors B) Milk Processing • Standardization, Homogenization, Heat Treatment, Dearation C) Fermentation Process • Fermentation Temp, End pH, Cooling & post Treatment D) Type of Culture
- 8. Lactic Cultures Types ofCulture: 1.Mesophillic Culture: Optimum growth temperatures of < 30°C 2.Thermophillic Culture: Growth optima at > 37 ° C Primary Function: Acid Production Primary Function: Acid Production Other Functions: Flavour, Aroma, Alcohol etc (eg Diacetyl……..) Inhibition of undesirable organisms Texture Development: Exopolysachharides (EPS),
- 9. Factors in CultureSelection • Type of Product:- Yoghurt, Lassi, Butter Milk…….. • Product Characteristics:- Flavour, Texture etc • Regulatory Requirements • Manufacturing Constrains :- Time, Packaging, • Manufacturing Constrains :- Time, Packaging, Incubation • Form :- Frozen or Freeze Dried or Propogation • Phage Resistance/ Rotation
- 10. Important Parameters • HeatTreatment: • 85 – 950 C for 5 - 10 Min • Filling: • Inoculation & Filling Temp of 43 deg C • Immediate transfer to incubators • Incubation: • Incubation: • Temp 42-43 degC • Time 4-6 hrs • Cooling: • Reach 35 deg C is 30 min • Reach 18-20 in next 45 min • Further cooling to 5 deg C slowly
- 11. Process Flow Chart– Cultured Dairy Products Milk Standardization Homogenization Pasteurization Preheating to 42°C Inoculation Vacreation Odour Removal Uniform body and texture 92°C for 5 – 10 minutes DVS or propagated Culture Incubation Incubation Incubation Filling Incubation Cold Storage Incubation Breaking of Curd Addition of Water Filling Cold Storage Incubation Breaking of Curd Addition of Water & Sugar Filling Cold Storage Incubation Breaking of Curd Addition of Water & Spices Filling Cold Storage DAHI Plain Butter Milk LASSI SWEET Spiced Butter Milk
- 12. Difference between Dahi& Yoghurt Dahi Yoghurt Plain 1. Obtained by Fermentation of Milk using harmless Lactic acid bacteria 2. May contain other harmless bacteria Sweetend Dahi is also allowed 1. Obtained by Fermentation of Milk using L. Bulgaricus & S. Thermophillus species 2. May contain other harmless bacteria 3. May contain permitted Additives Sweetend Dahi is also allowed Additives Flavoured Dahi & Yoghurt Requirements 1. May add cane sugar, corn syrup, glucose 2. May add Fruits/Fruit preparations 3. Veg Oil can not be added 4. May contain permitted Additives i.e. Colours, Flavours, Stabilizer, Thickner etc
- 13. Coagulated Products: Paneer &Cheese Process Comparison Paneer • Coagulation is carried out by addition of Citric Acid Cheese • Coagulation is carried out by addition of Enzyme Rennet and Starter Culture • No Ripening • Ripened for few months upto years to achieve desirable taste – Lactose fermentation – Production of Carbon Dioxide – Decomposition of protein
- 14. Process Flow Chart– Paneer Hoops Filling Pressing Standardized Milk Paneer Coagulation Heat Treatment Cooling Pasteurized Citric Acid Solution (1 %) At 75°C 2 Kg / cm2 for 15 minutes. 5 -6 900C 15 MIN At 75°C Block chilling Cutting into Slices Cold Storage (2 – 4 °C) Vacuum Packing and Sealing minutes. 5 -6 batch per hoop At 5 – 7 °C for 30 minutes
- 15. Process Flow Chart –Cheddar Cheese
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- 17. Process Flow Chart– Table Butter Addition of Annatto Colour Cream Breaking Cream Separation Pasteurization and Chilling Storage & Ageing Churn Loading Butter Milk Removal 35 – 40% Fat Heating to 92°C & cooling to < 8 °C At 8-10°C Peanut Size Fat Granule Washing of Butter Pre working Intermediate Storage Addition of Salt Butter Unloading Butter Packaging Store in Deep Freeze Dispatch At 5°C At -18°C To adjust the water content
- 18. Process Flow Chart– Ghee Ghee Cooking Transfer to settling storage tank Milk Reception Separation of Cream Churning of Cream to get white butter Prestratification Clarification Melted butter is allowed to stand for 1 At 105 to 108°C At 70°C for 3 – 4 hours At 65 ± 2°C for removal of solid residues Ghee Storage Tank Filling Despatch Granulation Storage At 5°C allowed to stand for 1 – 2 hours in settling tank. Butter milk serum is drained of solid residues Seeding is carried out at 0.5% for 2 hours Proper stacking norms are followed to achieve proper granulation
- 19. Process Flow Chart– Ice Creams Pre Heating Ferrous Detection & Removal Homogenization Heat Treatment at 85°C Mixing of Ingredients Duplex Filtration Ageing at < 7°C for 4 hours Continuous Freezing Air (passed through pre-filter, carbon filter & 0.3 micron filter) Filling / Extrusion / Mould Filling / Extrusion (Cups, Cones, Bulks Continuous Hardening Stick Bar Freezing Cold Storage ( < -25°C) At temperature < -5°C
- 20. Process Flow Chart– Flavoured Milk Aseptic Homogenization Ist Stage 200 Bar Milk Reception Pasteurization Standardization Addition of Colour, Flavour, Sugar, SMP etc. Ultra Heat Treatment 144 ± 2 °C for 3 – 4 sec Bottle Filling Crowning Heat Treatment (Retorting) 120 – 121°C for 20 min Slow Cooling to Ambient Temp Aseptic Homogenization Ist Stage 200 Bar Aseptic Packing PM treatment (30% H2O2 @ 45 – 50° C for 15 sec) Secondary Packing Despatch