This document provides information about milk processing operations. It begins with an introduction to milk and its composition. The main constituents of milk are water, milk fat, milk proteins, milk sugar (lactose), enzymes, vitamins, and minerals. It then describes common milk processing operations like pasteurization, homogenization, and cream separation. Pasteurization involves heating milk to high temperatures to eliminate harmful bacteria. Homogenization breaks down milk fat globules for a creamier texture. Cream separation separates milk into cream and skim milk using gravity or centrifugal force. The document also discusses standardization, mixing ingredients, and properties of milk.
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 provides an overview of milk processing operations. It begins with definitions of milk and its composition. The key components of milk discussed include water, fat, proteins, lactose, enzymes, vitamins, and minerals. The document then covers several milk processing operations, including pasteurization methods like low-temperature long-time and high-temperature short-time. Other operations discussed are homogenization, cream separation via gravity or centrifugal methods, standardization, and mixing ingredients.
This document discusses milk and milk products. It provides information on the composition of milk, including that milk is 87% water and contains proteins, fats, carbohydrates, vitamins, and minerals. It also discusses the types of microorganisms commonly found in milk, such as various bacteria, and microorganisms of concern for food safety. Additionally, the document outlines several factors that influence microbial growth in milk and describes various processes involved in milk processing, including clarification, homogenization, pasteurization, fortification, bleaching, and dehydration.
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
The document discusses milk, including its composition, properties, microbiology, factors that affect its composition, processing, and pasteurization. Milk is a complex biological fluid secreted by female mammals consisting of water, fat, protein, sugar, minerals, vitamins, and enzymes. It provides key nourishment for newborns but also supports bacterial growth, so proper handling and pasteurization are important for safety and longer shelf life.
Milk is a white liquid produced by mammals and is a primary source of nutrition for young mammals. Cow's milk is an important food source that provides nutrients like fat, protein, calcium, and vitamins. The history of milk includes the development of pasteurization, homogenization, and packaging methods like glass bottles and cartons. Milk can come from various mammals and is available in different forms determined by fat content and processing methods.
The document provides a history of dairy production from the early 1600s when the first cow arrived in Jamestown through modern developments like plastic milk containers in the 1960s. It then discusses dairy cattle purpose, what cows eat, their four-compartment stomach, and the steps of milk production from reproduction through the milking process. Finally, it covers dairy products, milk processing procedures like pasteurization, grading of milk, and modern milking technologies.
- Milk is a white liquid produced by mammary glands of mammals and is a source of nutrients for humans. It is composed of fat, protein, carbohydrates, vitamins and minerals suspended in water.
- Humans began regularly consuming milk from other mammals after domesticating animals during the Neolithic Revolution. The most important dairy animals like cattle, sheep and goats were first domesticated in Southwest Asia.
- Worldwide, the largest milk producer is the European Union, followed by India and the United States. Milk undergoes processing like pasteurization, homogenization and culturing to produce products like fluid milk, cheese, yogurt and butter.
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 provides an overview of milk processing operations. It begins with definitions of milk and its composition. The key components of milk discussed include water, fat, proteins, lactose, enzymes, vitamins, and minerals. The document then covers several milk processing operations, including pasteurization methods like low-temperature long-time and high-temperature short-time. Other operations discussed are homogenization, cream separation via gravity or centrifugal methods, standardization, and mixing ingredients.
This document discusses milk and milk products. It provides information on the composition of milk, including that milk is 87% water and contains proteins, fats, carbohydrates, vitamins, and minerals. It also discusses the types of microorganisms commonly found in milk, such as various bacteria, and microorganisms of concern for food safety. Additionally, the document outlines several factors that influence microbial growth in milk and describes various processes involved in milk processing, including clarification, homogenization, pasteurization, fortification, bleaching, and dehydration.
Food processing, composition of milk, microorganism present, Different type of adulteration test (sugar, starch, Salt, urea), biochemical test (organoleptic, clot on boiling, alcohol, lactometer, fat determination, protein determination), different type of pasteurization, processing, spray drying, Standards of PFA, FSSAI, BIS (profile and regulations) & non food application of milk.
The document discusses milk, including its composition, properties, microbiology, factors that affect its composition, processing, and pasteurization. Milk is a complex biological fluid secreted by female mammals consisting of water, fat, protein, sugar, minerals, vitamins, and enzymes. It provides key nourishment for newborns but also supports bacterial growth, so proper handling and pasteurization are important for safety and longer shelf life.
Milk is a white liquid produced by mammals and is a primary source of nutrition for young mammals. Cow's milk is an important food source that provides nutrients like fat, protein, calcium, and vitamins. The history of milk includes the development of pasteurization, homogenization, and packaging methods like glass bottles and cartons. Milk can come from various mammals and is available in different forms determined by fat content and processing methods.
The document provides a history of dairy production from the early 1600s when the first cow arrived in Jamestown through modern developments like plastic milk containers in the 1960s. It then discusses dairy cattle purpose, what cows eat, their four-compartment stomach, and the steps of milk production from reproduction through the milking process. Finally, it covers dairy products, milk processing procedures like pasteurization, grading of milk, and modern milking technologies.
- Milk is a white liquid produced by mammary glands of mammals and is a source of nutrients for humans. It is composed of fat, protein, carbohydrates, vitamins and minerals suspended in water.
- Humans began regularly consuming milk from other mammals after domesticating animals during the Neolithic Revolution. The most important dairy animals like cattle, sheep and goats were first domesticated in Southwest Asia.
- Worldwide, the largest milk producer is the European Union, followed by India and the United States. Milk undergoes processing like pasteurization, homogenization and culturing to produce products like fluid milk, cheese, yogurt and butter.
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)BApoorvaNimalan
The document summarizes an internship presentation at Tulya Food Products Private Limited. It describes the company's milk processing operations, including laboratory tests conducted on raw milk, such as testing for bacterial contamination and fat and solid content. It explains the various processing steps like clarification, homogenization, pasteurization, and fortification. The final products made from milk are listed as cheese, butter, curd and others. It also provides details about the effluent treatment plant used to purify waste water from the dairy operations through multiple steps like aeration, neutralization and biological degradation before the treated water is filtered and safe for release.
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/
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
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.
Milk is the primary source of nutrition for newborns. It is composed mainly of water along with proteins, fats, carbohydrates, vitamins, and minerals. The composition of milk varies between species but generally supports growth. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheeses which retain many of milk's nutrients. These products play an important role in human nutrition and culinary uses.
Milk is an essential source of nutrients for newborns. It is composed of water, fat, protein, lactose, vitamins, and minerals. The composition varies between species, with cow's milk commonly consumed by humans. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheese. These retain key nutrients and can be consumed for nutrition, taste, and economic value. Proper storage and handling is important for dairy products.
Composition and chemical testing of milk._For Assam Officers_Nov 2012_0.pptxTEJALVADAK
Milk is composed of water, fat, protein, lactose, minerals, and vitamins. The major components of milk from different species like cow, buffalo, goat, and human are compared. Abnormal milk like colostrum and mastitic milk have different compositions than normal milk. Chemical tests are used to analyze milk composition and quality, including acidity, clot-on-boiling, alcohol, methylene blue reduction, and fat content tests. Standards for milk specify the allowed ranges for fat and solids-not-fat content in products like toned, double toned, skimmed, and full cream milk. Modern electronic equipment can also assess milk composition and quality.
Milk comes from cows and is mostly water. It contains important nutrients like calcium and protein. There are different types of milk based on fat content, from whole milk to skimmed milk. Milk undergoes processes like pasteurization to kill bacteria and homogenization to prevent cream separation. It is then packaged and distributed from farms to stores through various steps.
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 provides information about the composition and nutritional properties of milk from various dairy animals. It discusses that milk is composed primarily of water along with important nutrients like fat, protein, lactose, vitamins, and minerals. The specific composition of cow, goat, sheep, buffalo, and human milk is outlined. Factors like species, age, season, and nutrition can impact milk composition. Common dairy products derived from milk like yogurt, butter, cream, and cheese are also mentioned.
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
This document provides information about dairy microbiology. It discusses milk composition and defines milk. It describes pasteurization methods like low temperature, high temperature short time, and ultra-high temperature pasteurization. It also discusses types of milk, thermal processing methods, microflora in raw milk, nutritional components in milk, and several milkborne diseases and their symptoms.
Lecture 1 Dairy scenario composition of milk.pptxpoornima d s
This document provides information about the compositional, nutritional, and technological aspects of animal foods, with a focus on milk and milk products. It begins with an overview of the dairy scenario in India, including statistics on milk production, consumption, and exports. It then defines milk and describes its major constituents including water, fat, proteins, carbohydrates, minerals, enzymes, color, flavor, aroma, and nutritive value. The composition of milk from different animals is also compared. The document aims to equip students with knowledge of milk composition and the dairy industry in India.
This document provides information about Sahayog Clean Milk Private Limited, including its introduction, products, management commitment, vision, mission, and materials and methods used. Specifically:
- It establishes the company's certifications and details its rapid growth serving over 500 villages and 10,000 farmers.
- The company processes 50,000 liters of milk per day into products like various types of milk, curd, paneer, and ghee.
- Materials and methods used in testing and analysis include equipment like an autoclave, centrifuge, and pH meter as well as reagents and glassware.
- Test results on samples are provided to check if they meet government standards for SPC, col
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
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.
The document discusses milk and milk products, describing milk biosynthesis and composition, milking methods, effects of handling on quality, fluid milk processing including beverage milk and cream, and fermented milk processing including yogurt, cultured buttermilk, and sour cream. Key aspects of dairy cow milk production cycles and the cow's lactation period are outlined. Various milk handling and processing techniques to ensure safety and quality are also covered.
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 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.
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)BApoorvaNimalan
The document summarizes an internship presentation at Tulya Food Products Private Limited. It describes the company's milk processing operations, including laboratory tests conducted on raw milk, such as testing for bacterial contamination and fat and solid content. It explains the various processing steps like clarification, homogenization, pasteurization, and fortification. The final products made from milk are listed as cheese, butter, curd and others. It also provides details about the effluent treatment plant used to purify waste water from the dairy operations through multiple steps like aeration, neutralization and biological degradation before the treated water is filtered and safe for release.
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/
Milk
Composition of milk
physical properties of milk
Nutritive value of milk
Milk processing
Packaging of milk
Cream
Physico-chemical properties of cream
Butter
Process of butter making
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.
Milk is the primary source of nutrition for newborns. It is composed mainly of water along with proteins, fats, carbohydrates, vitamins, and minerals. The composition of milk varies between species but generally supports growth. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheeses which retain many of milk's nutrients. These products play an important role in human nutrition and culinary uses.
Milk is an essential source of nutrients for newborns. It is composed of water, fat, protein, lactose, vitamins, and minerals. The composition varies between species, with cow's milk commonly consumed by humans. Milk undergoes processing to produce dairy products like yogurt, butter, cream, and cheese. These retain key nutrients and can be consumed for nutrition, taste, and economic value. Proper storage and handling is important for dairy products.
Composition and chemical testing of milk._For Assam Officers_Nov 2012_0.pptxTEJALVADAK
Milk is composed of water, fat, protein, lactose, minerals, and vitamins. The major components of milk from different species like cow, buffalo, goat, and human are compared. Abnormal milk like colostrum and mastitic milk have different compositions than normal milk. Chemical tests are used to analyze milk composition and quality, including acidity, clot-on-boiling, alcohol, methylene blue reduction, and fat content tests. Standards for milk specify the allowed ranges for fat and solids-not-fat content in products like toned, double toned, skimmed, and full cream milk. Modern electronic equipment can also assess milk composition and quality.
Milk comes from cows and is mostly water. It contains important nutrients like calcium and protein. There are different types of milk based on fat content, from whole milk to skimmed milk. Milk undergoes processes like pasteurization to kill bacteria and homogenization to prevent cream separation. It is then packaged and distributed from farms to stores through various steps.
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 provides information about the composition and nutritional properties of milk from various dairy animals. It discusses that milk is composed primarily of water along with important nutrients like fat, protein, lactose, vitamins, and minerals. The specific composition of cow, goat, sheep, buffalo, and human milk is outlined. Factors like species, age, season, and nutrition can impact milk composition. Common dairy products derived from milk like yogurt, butter, cream, and cheese are also mentioned.
This document provides information on the production of dried milk and milk products. It discusses the history of dried milk, the composition of milk, and details each step of the milk powder production process from receiving and selection of raw milk to packaging and storage of the finished powder. The key steps include evaporation to concentrate the milk, drying via spray drying, drum drying or freeze drying, and quality control testing to ensure proper composition and properties. The effects of processing on powder quality attributes like solubility, bulk density and shelf life are also covered.
This document provides information about dairy microbiology. It discusses milk composition and defines milk. It describes pasteurization methods like low temperature, high temperature short time, and ultra-high temperature pasteurization. It also discusses types of milk, thermal processing methods, microflora in raw milk, nutritional components in milk, and several milkborne diseases and their symptoms.
Lecture 1 Dairy scenario composition of milk.pptxpoornima d s
This document provides information about the compositional, nutritional, and technological aspects of animal foods, with a focus on milk and milk products. It begins with an overview of the dairy scenario in India, including statistics on milk production, consumption, and exports. It then defines milk and describes its major constituents including water, fat, proteins, carbohydrates, minerals, enzymes, color, flavor, aroma, and nutritive value. The composition of milk from different animals is also compared. The document aims to equip students with knowledge of milk composition and the dairy industry in India.
This document provides information about Sahayog Clean Milk Private Limited, including its introduction, products, management commitment, vision, mission, and materials and methods used. Specifically:
- It establishes the company's certifications and details its rapid growth serving over 500 villages and 10,000 farmers.
- The company processes 50,000 liters of milk per day into products like various types of milk, curd, paneer, and ghee.
- Materials and methods used in testing and analysis include equipment like an autoclave, centrifuge, and pH meter as well as reagents and glassware.
- Test results on samples are provided to check if they meet government standards for SPC, col
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
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.
The document discusses milk and milk products, describing milk biosynthesis and composition, milking methods, effects of handling on quality, fluid milk processing including beverage milk and cream, and fermented milk processing including yogurt, cultured buttermilk, and sour cream. Key aspects of dairy cow milk production cycles and the cow's lactation period are outlined. Various milk handling and processing techniques to ensure safety and quality are also covered.
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 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.
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3. MILK
MILK
PROCESSING
PROCESSING
SUBMITTED TO:
Dr. R. C. Pradhan
Asst. Professor
Dept. of
Agricultural
Farm Engineering
SUBMITTED BY:
SUBMITTED BY:
Sukhveer Singh
Sukhveer Singh
Prabal Pratap Singh
Prabal Pratap Singh
Uday Pratap Singh
Uday Pratap Singh
4.
5. -:INTRODUCTION:-
Milk is a unique in that it is both consumed,
as fluid milk with minimal processing and it is the raw
material used to manufacture a wide variety of
product.
Definition
Milk may be defined as the whole, fresh, clean, lacteal
secretion obtained by the complete milking of one or
more healthy milch animals, excluding that obtained
within 15 day before or 15 days after calving or such
periods as may be necessary to render the milk
practically colostrums-free and containing the
minimum prescribed percentages of milk fat and
milk-solid-not-fat.
6. -:MILK AND ITS COMPOSITION:-
Milk
Water Total solid
Fat Solid not fat (SNF)
True fat Associates substance
Phospholipids Cholestrol Carotene Vitamin
(A, D, E, K)
Lactose Nitrogeneous Mineral Other
Substance Constituents
Non Protein Protein
Casein Lactalbumin Lactoglobulin Protease-peptone
Pigments Dissolved gases Vitamin (B,C) Enzymes bacteria
7. WATER
WATER
Largest fraction of milk & ranges from 80-90%.
Largest fraction of milk & ranges from 80-90%.
Serves as carrier for other constituents of milk.
Serves as carrier for other constituents of milk.
MILK FAT
MILK FAT
The Milk fat exists in the form of small globules, which
The Milk fat exists in the form of small globules, which
averages approximately 2-5 microns in size.
averages approximately 2-5 microns in size.
Milk fat is rich source of energy & good source of vit.
Milk fat is rich source of energy & good source of vit.
A & D.
A & D.
% of milk fat varies in different animals & their
% of milk fat varies in different animals & their
varities.
varities.
It may ranges from 1-13%.
It may ranges from 1-13%.
8. MILK PROTIEN
MILK PROTIEN
Milk normally contains about 0.5% of nitrogen of
Milk normally contains about 0.5% of nitrogen of
which 95% constituents milk protein & 5% non
which 95% constituents milk protein & 5% non
protein nitrogen.
protein nitrogen.
Casein is phosphoprotien, accounts for 80% of
Casein is phosphoprotien, accounts for 80% of
total protein content.
total protein content.
The viscosity & white colour of milk are largely
The viscosity & white colour of milk are largely
because of casein.
because of casein.
MILK SUGAR OR LACTOSE
MILK SUGAR OR LACTOSE
It occurs exclusively in mammalian milk.
It occurs exclusively in mammalian milk.
The average lactose content of cow & buffalo milk
The average lactose content of cow & buffalo milk
is 4.5 & 4.8% respectively.
is 4.5 & 4.8% respectively.
9. ENZYMES
ENZYMES
A number of enzymes present in milk. More than
A number of enzymes present in milk. More than
25 enzymes have been identified in cow milk.
25 enzymes have been identified in cow milk.
The milk enzymes are of considerable importance
The milk enzymes are of considerable importance
in certain aspects of milk technology. For example
in certain aspects of milk technology. For example
lipase is responsible for the development of rancid
lipase is responsible for the development of rancid
flavours in milk.
flavours in milk.
VITAMINS
VITAMINS
Milk is good source of fat soluble (Vitamins A,D,E
Milk is good source of fat soluble (Vitamins A,D,E
& K) & water soluble vitamins (B).
& K) & water soluble vitamins (B).
Milk is good source of Vitamin A but it is poor
Milk is good source of Vitamin A but it is poor
source of Vitamin C.
source of Vitamin C.
MINELRALS
MINELRALS
Milk is an important source of calcium, potassium,
Milk is an important source of calcium, potassium,
phosphorous & magnesium.
phosphorous & magnesium.
10. Properties of Milk
Properties of Milk
1. Physical state of Milk:
1. Physical state of Milk: The Milk constituents exists
The Milk constituents exists
partially as a solution & partially in colloidal state.
partially as a solution & partially in colloidal state.
2. Acidity of Milk:
2. Acidity of Milk: The titratable acidity of milk is usually
The titratable acidity of milk is usually
expressed as lactic acid equivalent per 100 ml. of milk & it
expressed as lactic acid equivalent per 100 ml. of milk & it
may range from 0.13 – 0.21%.
may range from 0.13 – 0.21%.
3. pH of Milk:
3. pH of Milk: Milk is slightly acidic in nature & its ph
Milk is slightly acidic in nature & its ph
value varies from 6.5 – 6.7.
value varies from 6.5 – 6.7.
4. Colour of Milk:
4. Colour of Milk: Milk ranges in colour from yellowish
Milk ranges in colour from yellowish
creamy to creamy white. The larger the fat globules & the
creamy to creamy white. The larger the fat globules & the
higher the fat percentage , the greater intensity of the yellow
higher the fat percentage , the greater intensity of the yellow
colour.
colour.
11. 5. Flavour:
5. Flavour: This is composed of smell (odour) & taste.
This is composed of smell (odour) & taste.
Milk is sweet in taste. The chlorides & lactose are
Milk is sweet in taste. The chlorides & lactose are
mainly responsible for taste.
mainly responsible for taste.
6. Specific gravity:
6. Specific gravity: The specific gravity of milk is
The specific gravity of milk is
determined by using a plunger of special shape &
determined by using a plunger of special shape &
volume called lactometer.
volume called lactometer.
7. Viscosity:
7. Viscosity: The viscosity of milk is always higher
The viscosity of milk is always higher
than viscosity of water due to presence of dissolved
than viscosity of water due to presence of dissolved
solids in milk. At normal temperature viscosity from 1.5–
solids in milk. At normal temperature viscosity from 1.5–
2.
2.
8. Boiling point of milk:
8. Boiling point of milk: The Boiling point of milk
The Boiling point of milk
varies from 100.17 - 101°c. This is slightly higher than
varies from 100.17 - 101°c. This is slightly higher than
that of water due to dissolved substances in milk.
that of water due to dissolved substances in milk.
12. 9. Freezing point of Milk:
9. Freezing point of Milk: Milk freezes at an
Milk freezes at an
average temperature of -0.55°c (range -0.5°c to -0.61°c),
average temperature of -0.55°c (range -0.5°c to -0.61°c),
which is slightly lower than that of pure water (0°c).
which is slightly lower than that of pure water (0°c).
10. Electrical conductivity:
10. Electrical conductivity: Electrical conductivity is
Electrical conductivity is
a measure of the ability of solution to carry electrical
a measure of the ability of solution to carry electrical
current. Value of electrical conductivity for normal milk
current. Value of electrical conductivity for normal milk
range from 0.003-0.005 mhos/min.
range from 0.003-0.005 mhos/min.
11. Thermal conductivity:
11. Thermal conductivity: It is important because it
It is important because it
determines how fast milk is heated or cooled. At 20°c,
determines how fast milk is heated or cooled. At 20°c,
thermal conductivity of milk is 0.50-0.53 W/mK.
thermal conductivity of milk is 0.50-0.53 W/mK.
12. Heat stability of Milk:
12. Heat stability of Milk: It is defined as the length
It is defined as the length
of time required to induced coagulation at a given
of time required to induced coagulation at a given
temperature or temperature required to induce coagulation
temperature or temperature required to induce coagulation
in a given time.
in a given time.
13. Milk
Milk Proce
Processing Operations:
ssing Operations:
Once th milk has been received at the milk
Once th milk has been received at the milk
processing centre, or dairy, it should be
processing centre, or dairy, it should be
immediately strained, cooled & processed so as to
immediately strained, cooled & processed so as to
prevent any bacteriall growth.
prevent any bacteriall growth.
15. PASTEURIZATION
Pasteurization is the process and applied to market
milk today. Milk are heating at least 630
C for 30
minutes, or 72°C for 15 second.
After pasteurization ,the milk is immediately cooled to
5°C or below.
16. History of pasteurization
1. Pasteurization term is first time used by
Louis Pasteur in 20 April 1862.and
eliminate bacteria in wines
2. The pasteurization of milk was adopted
in 1895.
17. Method of Pasteurization
1. Low temperature long time (LTLT)
2. High temperature short time (HTST)
3. Ultra high temperature (UHT)
18. 1. LTLT: Low temperature long time
this method commonly know as Batch or Holding
method of pasteurization and ideal temperature is
63C for 30 minute(Milk)
2. HTST: High temperature short time.
This method is know as continuous
process of pasteurization and is 72C for 15
second.
3. UHT: Ultra high temperature. This
process was developed in 1950.and
temperature are provide 135C to 150 C for
one second
19. HOMOGENIZATION
HOMOGENIZATION
Breakdown of milk fat globules is called
Breakdown of milk fat globules is called
Homogenization and fat globules
Homogenization and fat globules
subdivision to 2 microns or less in diameter.
subdivision to 2 microns or less in diameter.
20. Effect of
homogenization on milk
1.
1. Increased the viscosity of Milk.
Increased the viscosity of Milk.
2.
2. Reduced the milk curd tension.
Reduced the milk curd tension.
3.
3. More creamier structure, bland flavor.
More creamier structure, bland flavor.
21. Merits & Demerits of Homogenization
Merits:
1. No formation of cream layer
2. Produces soft curd and better digested
3. More palatable to brighter appearance
Demerits:
1. Increased cost of production
2. Greater tendency for milk
3. Curdling in cookery
22. CREAM SEPRATION
CREAM SEPRATION
The basic principle of cream sepration is
The basic principle of cream sepration is
based on the fact that density of fat (930
based on the fact that density of fat (930
kg/m
kg/m3
3
)
) is lower than milk average 1036
is lower than milk average 1036
kg/m
kg/m3
3
). Hence when mlik which may be
). Hence when mlik which may be
considered to be a mixture of fat (as
considered to be a mixture of fat (as
cream) & skim milk, is subjected to either
cream) & skim milk, is subjected to either
gravity or a centrifugal force the two
gravity or a centrifugal force the two
components, viz. cream & skim milk by
components, viz. cream & skim milk by
virtue of their differing densities, stratify
virtue of their differing densities, stratify
from one another.
from one another.
25. STANDARDIZATION
STANDARDIZATION
Standrdization refers to the adujestment
Standrdization refers to the adujestment
( i.e. raising or lowerin the fat and/ or solid –
( i.e. raising or lowerin the fat and/ or solid –
not-fat %). Of milk to desired value, So as to
not-fat %). Of milk to desired value, So as to
confirm to some lefgal or others
confirm to some lefgal or others
requirement.
requirement.
26. MIXING OF INSGREDIENTS
MIXING OF INSGREDIENTS
Ice cream contains numbers of ingredients
Ice cream contains numbers of ingredients
obtained from various source. The
obtained from various source. The
ingredients used in the manufacture of ice
ingredients used in the manufacture of ice
cream include dairy (like whole milk, skim
cream include dairy (like whole milk, skim
milk, cream, frozen cream, butter, butter oil
milk, cream, frozen cream, butter, butter oil
condensed milk products,dried milk product,
condensed milk products,dried milk product,
and non dairy product like sugar, stabilizer
and non dairy product like sugar, stabilizer
and emulsifiers.
and emulsifiers.