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 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.
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.
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.
This document discusses different types of milk including soft curd milk, vitaminized/irradiated milk, fermented milk, rehydrated milk, recombined milk, and humanized milk. It provides details on the characteristics, methods of preparation, advantages and disadvantages of these milk types. The document also discusses requirements for milk to remain stable without deterioration and be safe for consumption.
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.
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
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.
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.
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.
This document discusses different types of milk including soft curd milk, vitaminized/irradiated milk, fermented milk, rehydrated milk, recombined milk, and humanized milk. It provides details on the characteristics, methods of preparation, advantages and disadvantages of these milk types. The document also discusses requirements for milk to remain stable without deterioration and be safe for consumption.
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.
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
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.
1) The document discusses synbiotics, which are dietary supplements containing both prebiotics and probiotics.
2) Prebiotics are non-digestible foods that promote the growth of beneficial bacteria in the gut. Probiotics are live microorganisms that provide health benefits when consumed.
3) Synbiotics have potential health benefits such as improving digestive health, boosting immunity, and preventing diarrhea. They also help prebiotics and probiotics work together more efficiently.
This document discusses homogenized milk. It begins by defining milk and its basic composition of water, lactose, fat, protein and minerals. The process of homogenization is then explained, which involves passing milk under high pressure through a small opening to break up fat globules into smaller sizes. This prevents cream from separating out and gives milk a smoother consistency. The advantages of homogenized milk include preventing fat separation, easier digestion and a longer shelf life. However, some argue that homogenization can negatively impact nutrient absorption and potentially increase health risks.
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
This document discusses probiotics and probiotic dairy products. It defines probiotics as selected microorganisms that provide health benefits when consumed. Common probiotic microbes used in dairy products include Lactobacillus acidophilus and Bifidobacteria. The first probiotic food introduced was acidophilus-added milk. Major probiotic dairy products discussed are yogurt, acidophilus milk, and cheeses. Adding probiotics to these dairy products can provide benefits like aiding digestion and reducing health risks.
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
This document discusses various fermented milk products including yogurt, kefir, cheese, and others. It explains that fermenting milk involves adding bacteria or yeast that consume lactose and produce lactic acid, lowering the milk's pH. This fermentation process allows the creation of products like yogurt, kefir and cheese. The document also outlines some traditional fermented milks from different cultures around the world and describes their production processes and characteristics. Finally, it discusses the functional properties and nutritional benefits of fermented milk products.
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
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.
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.
- Spray drying and drum drying are two common methods for dehydrating milk into powder.
- In spray drying, milk is evaporated, sprayed into hot air as fine droplets, and dried. In drum drying, concentrated milk is applied to heated rotating drums and dried.
- Milk powder has a longer shelf life than liquid milk and can be stored and transported more easily while retaining similar nutritional value when reconstituted. However, drying requires a large amount of energy.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Butter is made from milk or cream that is churned until solid butterfat globules form clumps of butter. Butter characteristics include a firm, waxy body and granules that are close-knit and cut cleanly. Butter is commonly manufactured using a batch method in a large churning cylinder. Steps include preparing, pumping, and churning cream, then draining, washing, salting, and working the butter into a compact mass. Pretreating cream controls crystallization of milk fat for improved consistency. Microorganisms can contaminate butter from various sources if sanitation is inadequate. Proper control throughout manufacturing minimizes harmful microbial growth. Defects in butter include off flavors from bacterial growth or chemical changes like
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
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
Introduction to cheese
history of cheese
Production of cheese and it's steps of production
types of cheese
ripened cheese, unripened cheese,
Gauda cheese, mozarella cheese, cheddar cheese, swiss cheese, blue cheese, hard cheese and soft cheese.
manufacture, nutrition value
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.
1) The document discusses synbiotics, which are dietary supplements containing both prebiotics and probiotics.
2) Prebiotics are non-digestible foods that promote the growth of beneficial bacteria in the gut. Probiotics are live microorganisms that provide health benefits when consumed.
3) Synbiotics have potential health benefits such as improving digestive health, boosting immunity, and preventing diarrhea. They also help prebiotics and probiotics work together more efficiently.
This document discusses homogenized milk. It begins by defining milk and its basic composition of water, lactose, fat, protein and minerals. The process of homogenization is then explained, which involves passing milk under high pressure through a small opening to break up fat globules into smaller sizes. This prevents cream from separating out and gives milk a smoother consistency. The advantages of homogenized milk include preventing fat separation, easier digestion and a longer shelf life. However, some argue that homogenization can negatively impact nutrient absorption and potentially increase health risks.
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Milk is a complex fluid that contains fat, proteins, lactose, minerals, vitamins, and other components. It exists as an emulsion with fat globules dispersed in the water-based fluid. The fat globules are encapsulated by a membrane and vary in size from 0.1 to 10 micrometers. Milk contains on average 3-4% fat consisting primarily of triglycerides with fatty acid chains of varying lengths. Other lipid components include phospholipids, cholesterol, and fat-soluble vitamins. The proteins, minerals, sugars, and other components suspend the fat globules and give milk its nutritional and physical properties.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
This document discusses probiotics and probiotic dairy products. It defines probiotics as selected microorganisms that provide health benefits when consumed. Common probiotic microbes used in dairy products include Lactobacillus acidophilus and Bifidobacteria. The first probiotic food introduced was acidophilus-added milk. Major probiotic dairy products discussed are yogurt, acidophilus milk, and cheeses. Adding probiotics to these dairy products can provide benefits like aiding digestion and reducing health risks.
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
This document discusses various fermented milk products including yogurt, kefir, cheese, and others. It explains that fermenting milk involves adding bacteria or yeast that consume lactose and produce lactic acid, lowering the milk's pH. This fermentation process allows the creation of products like yogurt, kefir and cheese. The document also outlines some traditional fermented milks from different cultures around the world and describes their production processes and characteristics. Finally, it discusses the functional properties and nutritional benefits of fermented milk products.
Evaporated milk is produced by removing 60% of the water from fresh milk through a process called vacuum evaporation. This concentration of nutrients and calories makes evaporated milk more nutritious but also more calorie-dense than fresh milk. The standard defines evaporated milk as containing at least 7.9% milk fat and 25.5% milk solids. Vitamins A, D, and C are added during processing which involves homogenizing, rapid chilling, fortification, packaging, and sterilization. Evaporated milk has a thicker, creamier texture and darker color than fresh milk due to the high heat processing.
Butter is made through a process of separating cream from milk, ripening the cream through culturing or aging, churning the cream to separate butterfat globules from buttermilk, washing and draining the buttermilk from the butter, and optional salting or packaging for storage. Modern butter making is more complex than traditional methods of shaking cream in animal skin pots and allows for butter with improved taste and shelf life.
This document discusses various fermented milk products. It begins by describing milk and the fermentation process. It then provides details on different fermented products like cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It explains how each product is produced and the microorganisms involved. Various types of each product are also outlined. The document concludes by discussing the health benefits and uses of these fermented milk products.
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.
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.
- Spray drying and drum drying are two common methods for dehydrating milk into powder.
- In spray drying, milk is evaporated, sprayed into hot air as fine droplets, and dried. In drum drying, concentrated milk is applied to heated rotating drums and dried.
- Milk powder has a longer shelf life than liquid milk and can be stored and transported more easily while retaining similar nutritional value when reconstituted. However, drying requires a large amount of energy.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
Butter is made from milk or cream that is churned until solid butterfat globules form clumps of butter. Butter characteristics include a firm, waxy body and granules that are close-knit and cut cleanly. Butter is commonly manufactured using a batch method in a large churning cylinder. Steps include preparing, pumping, and churning cream, then draining, washing, salting, and working the butter into a compact mass. Pretreating cream controls crystallization of milk fat for improved consistency. Microorganisms can contaminate butter from various sources if sanitation is inadequate. Proper control throughout manufacturing minimizes harmful microbial growth. Defects in butter include off flavors from bacterial growth or chemical changes like
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
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
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.
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/
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.
Milk is the secretion of mammary glands in humans and animals. It provides complete nutrition for newborns as their sole food source. Milk contains water, proteins like casein, lipids, lactose, vitamins, and minerals. Casein proteins make up the majority of milk proteins and give milk its white color when suspended in colloidal casein micelles. When milk is fermented or acidified, casein proteins precipitate out to form curds. Milk's pH, fat content, protein composition and other properties can vary between species and individual animals.
Milk is the secretion of mammary glands in humans and animals. It provides complete nutrition for newborns as their sole food source. Milk contains water, proteins like casein, lipids, lactose, minerals, and vitamins. Casein is the main protein in milk and forms a colloidal suspension with calcium and phosphate. Milk also contains whey proteins like lactalbumin and lactoglobulin. The pH, specific gravity, freezing point, and other physical properties of milk can indicate its quality and composition.
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.
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
- 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 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.
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.
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 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.
Drones are increasingly being used in agriculture to improve yields and efficiency. Over 30% of farmers surveyed are currently using drones themselves or through third parties to map fields, monitor crop health, precisely apply fertilizers and pesticides, and manage irrigation and livestock. The agricultural drone market is expected to be worth $1 billion by 2024 as drone technology enhances crop monitoring and precision spraying applications.
The document discusses Arduino, an open-source hardware and software platform used for building electronics projects. It describes Arduino as a microcontroller board invented in Italy that contains a microprocessor, memory, and input/output interfaces. The Arduino Uno board is mentioned as a common type with a USB connection, digital and analog pins for connecting sensors and actuators, and an ATmega328 microcontroller. The document also provides details on the Arduino IDE software used for writing and uploading code to Arduino boards.
Day 28 Ergonomic Considerations in Designing Agricultural MachinerySuyog Khose
1. The document discusses ergonomic considerations in designing agricultural machinery. It covers various anthropometric measurements and muscular strength parameters that are important for agricultural equipment design.
2. Key anthropometric measurements discussed are body dimensions, hand strength, leg strength, and physiological parameters like heart rate and oxygen consumption during farm tasks.
3. The document emphasizes that ergonomic data on the physical characteristics and capabilities of farm workers need to be considered to design equipment that is safe and reduces operator fatigue. Proper ergonomic design can help prevent accidents and improve work efficiency.
Day 17 Establishment of Farm Machinery Manufacturing UnitSuyog Khose
This document discusses establishing a farm machinery manufacturing unit in hilly areas to increase employment opportunities. It notes the declining agricultural workforce and need to promote non-farm activities. Establishing a manufacturing unit could produce equipment suitable for hilly agriculture and provide jobs. The document outlines factors driving farm mechanization like labor shortages. It also analyzes the types and capabilities of different scale manufacturers, from village craftspeople to large companies. Standards, quality control, and supporting industries are important considerations for a new manufacturing unit.
Day 18 machine learning, artificial intelligene (ai) and its use in agricultureSuyog Khose
This document discusses an introduction to machine learning using MATLAB. It begins with an overview of today's session agenda which includes fundamentals of MATLAB environment, machine learning elements, key MATLAB components for ML development, and different machine learning algorithms. It then demonstrates MATLAB's interface and provides explanations of commonly used machine learning techniques like data collection, preprocessing, convolutional neural networks, layers within CNNs, and how learning rate affects modeling. The document aims to equip readers with basic knowledge of applying machine learning in MATLAB.
Day 14 Ttesting of Agricultural Machineries and ImplementsSuyog Khose
This document discusses testing of agricultural machinery and implements. It was written by Ashish Kumar Kerketta, a Scientist/Assistant Professor of Agricultural Engineering at Shaheed Gundadhur College of Agriculture & Research Station Kumhrawand, Jagdalpur, which is affiliated with Indira Gandhi Krishi Vishwavidyalaya Raipur. The document was presented at the Agricultural Training Institute in Ahmednagar.
Day 10 Calibration, Adjustment of Seed Drill, Planter and Sprayer LectureSuyog Khose
The document provides information about a lecture on calibration and adjustment of seed drills, planters, and sprayers. It discusses the functions of planters and different aspects of seed metering. It describes common components of seeding devices and seed drill metering mechanisms. It also covers planter metering mechanisms, components of planters, and types of transplanters. The document provides details about calibrating seed drills and evaluating planter performance. It discusses troubleshooting issues in sowing operations and the use of sprayers for chemical weed control.
Day 09 & Day 10 Primary and Secondary Tillage ImpleSuyog Khose
This document provides an overview of soil tillage. It begins by defining tillage as the mechanical manipulation of soil to provide favorable conditions for crop production. It then discusses different types of tillage like primary and secondary tillage. Specific tillage implements are described in detail like the moldboard plow, chisel plow, disc plow, and rotary plow. The functions of tillage tools like the share, moldboard, and coulter are explained. The document also covers topics like tillage adjustments, tillage methods, and selecting the proper tillage implement for different soil types.
Day 08 Tractor Fuel, Cooling and Transmission SystemSuyog Khose
This document provides an overview of the fuel system, cooling system, and power transmission system in tractors. It discusses the key components of each system, including the sediment bowl, fuel filters, injector, radiator, clutch, gearbox, differential, final drive, and rear axle. Videos are included to demonstrate the working principles of items like the fuel injector, cooling system, clutch, differential, and gearbox. The purpose is to explain the function and components of the critical systems that deliver power from the tractor engine to the wheels.
The document provides information about a one-month online training on farm power and agricultural mechanization. It discusses governors, ignition systems, and the differences between battery and magneto ignition systems. The key points covered include:
- The purpose and components of governors in regulating engine speed under varying loads.
- The two main types of ignition systems - battery and magneto. Battery systems use power from a battery while magneto systems generate their own power from magnets.
- The working principles of battery and magneto ignition systems, including how voltage is increased and distributed to spark plugs. Battery systems have advantages at low speeds while magneto systems work better at high speeds.
This document discusses lubrication systems used in engines. It describes the key functions of lubrication including reducing friction, cooling surfaces, and sealing. It then covers the different types of lubrication systems including petro-oil, splash, forced feed, and combination systems. The properties of lubricants like viscosity, viscosity index, and classifications are explained. Finally, it discusses potential troubles in lubrication systems and the importance of maintenance.
Day 02 functional componants of ic engineSuyog Khose
The document discusses various sources of power including human, animal, mechanical, electrical, and others. It focuses on mechanical power sources like diesel engines. Diesel engines are commonly used to power tractors, power tillers, irrigation pumps and other agricultural machinery. The document discusses the components, working, and efficiency of internal combustion engines including two-stroke and four-stroke cycles. It covers engine terminology, the Otto and Diesel cycles, and actual engine efficiency factors. It provides an overview of engine systems, combustion chamber designs, valve mechanisms, and the process of overhauling engines.
Day 03 involvement of renewable sources in powering ic engineSuyog Khose
The document discusses using renewable sources to power internal combustion engines. It describes various renewable fuels that can be used including biogas produced from organic waste, producer gas from biomass gasification, hydrogen produced from renewable electricity, and alcohols like ethanol from fermented plant materials. These renewable fuels can be used in internal combustion engines directly or in dual-fuel configurations alongside diesel or gasoline. The document outlines the working of engines using these renewable fuels and their advantages like reduced emissions compared to fossil fuels. However, it also notes challenges like some fuels having lower energy content than gasoline or diesel.
This document provides an overview of various traditional and modern food storage and preservation techniques. It begins by defining food preservation and discussing its importance. Then it describes common traditional methods like drying, pasteurization, freezing, chilling, and thermal sterilization. Modern techniques discussed include irradiation, high pressure processing, pulsed electric field processing, and ohmic heating. For each technique, it provides details on the basic principles, processes involved, effects on microorganisms, advantages and examples of foods preserved. It also includes diagrams of irradiation equipment and the design of an ohmic heating unit developed by the author.
This document discusses key aspects in designing food processing plants, including plant layout and feasibility studies. It covers:
1) Distinct design considerations for food industries due to seasonal raw materials, stringent hygiene, and social cost-benefit analysis.
2) Components of a feasibility study including market potential, technical requirements, and financial projections.
3) Key factors in plant layout including flow patterns, equipment arrangement to minimize costs, and secondary considerations like climate and waste disposal.
The document discusses extrusion technology for food processing. Extrusion involves using heat, pressure, and shear forces from a screw inside a heated barrel to cook and form food. It allows for minimum heat processing while retaining nutrients. Extruders can continuously produce a variety of snacks and cereals. A single screw extruder uses one screw, while a twin screw extruder uses counter-rotating screws for better mixing. Extrusion cooking gelatinizes starches and expands products like snacks. Extruders provide benefits like low costs, energy efficiency, and adaptability for new products. Textural and biochemical properties of extruded products are tested.
This document provides an overview of food packaging. It begins with brief introductions of the author and their background and qualifications. It then defines packaging and outlines its main functions. The document provides a brief history of important developments in food packaging. It discusses factors driving growth of the packaging industry in India and common packaging materials like glass, metal and plastic containers. It outlines requirements and types of food packaging and considerations for effective packaging. Finally, it discusses emerging packaging technologies.
Drying or dehydration is a method of food preservation that works by removing moisture from food which inhibits microbial growth. It involves the use of a dry heat source like an oven or dehydrator to slowly lower the water content of foods until it is sufficiently dry to the point where bacteria, yeasts and molds cannot grow. Common foods that are dried include fruits, vegetables, herbs, meat and dairy products to extend their shelf life without refrigeration for future use when rehydrated.
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
This document discusses postharvest management of horticultural produce in India. It provides background on India's large production of fruits and vegetables globally and opportunities for growth in the horticulture sector. It then covers major horticultural crops produced in India like bananas, mangoes, citrus fruits, vegetables. It discusses key aspects of postharvest management like cleaning, grading, packaging and storage and their importance in maintaining quality and reducing losses from harvest to consumption. Proper postharvest practices, infrastructure and technologies are needed to minimize losses and ensure steady supply of quality produce to consumers.
Design and optimization of ion propulsion dronebjmsejournal
Electric propulsion technology is widely used in many kinds of vehicles in recent years, and aircrafts are no exception. Technically, UAVs are electrically propelled but tend to produce a significant amount of noise and vibrations. Ion propulsion technology for drones is a potential solution to this problem. Ion propulsion technology is proven to be feasible in the earth’s atmosphere. The study presented in this article shows the design of EHD thrusters and power supply for ion propulsion drones along with performance optimization of high-voltage power supply for endurance in earth’s atmosphere.
Null Bangalore | Pentesters Approach to AWS IAMDivyanshu
#Abstract:
- Learn more about the real-world methods for auditing AWS IAM (Identity and Access Management) as a pentester. So let us proceed with a brief discussion of IAM as well as some typical misconfigurations and their potential exploits in order to reinforce the understanding of IAM security best practices.
- Gain actionable insights into AWS IAM policies and roles, using hands on approach.
#Prerequisites:
- Basic understanding of AWS services and architecture
- Familiarity with cloud security concepts
- Experience using the AWS Management Console or AWS CLI.
- For hands on lab create account on [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
# Scenario Covered:
- Basics of IAM in AWS
- Implementing IAM Policies with Least Privilege to Manage S3 Bucket
- Objective: Create an S3 bucket with least privilege IAM policy and validate access.
- Steps:
- Create S3 bucket.
- Attach least privilege policy to IAM user.
- Validate access.
- Exploiting IAM PassRole Misconfiguration
-Allows a user to pass a specific IAM role to an AWS service (ec2), typically used for service access delegation. Then exploit PassRole Misconfiguration granting unauthorized access to sensitive resources.
- Objective: Demonstrate how a PassRole misconfiguration can grant unauthorized access.
- Steps:
- Allow user to pass IAM role to EC2.
- Exploit misconfiguration for unauthorized access.
- Access sensitive resources.
- Exploiting IAM AssumeRole Misconfiguration with Overly Permissive Role
- An overly permissive IAM role configuration can lead to privilege escalation by creating a role with administrative privileges and allow a user to assume this role.
- Objective: Show how overly permissive IAM roles can lead to privilege escalation.
- Steps:
- Create role with administrative privileges.
- Allow user to assume the role.
- Perform administrative actions.
- Differentiation between PassRole vs AssumeRole
Try at [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
Build the Next Generation of Apps with the Einstein 1 Platform.
Rejoignez Philippe Ozil pour une session de workshops qui vous guidera à travers les détails de la plateforme Einstein 1, l'importance des données pour la création d'applications d'intelligence artificielle et les différents outils et technologies que Salesforce propose pour vous apporter tous les bénéfices de l'IA.
Applications of artificial Intelligence in Mechanical Engineering.pdfAtif Razi
Historically, mechanical engineering has relied heavily on human expertise and empirical methods to solve complex problems. With the introduction of computer-aided design (CAD) and finite element analysis (FEA), the field took its first steps towards digitization. These tools allowed engineers to simulate and analyze mechanical systems with greater accuracy and efficiency. However, the sheer volume of data generated by modern engineering systems and the increasing complexity of these systems have necessitated more advanced analytical tools, paving the way for AI.
AI offers the capability to process vast amounts of data, identify patterns, and make predictions with a level of speed and accuracy unattainable by traditional methods. This has profound implications for mechanical engineering, enabling more efficient design processes, predictive maintenance strategies, and optimized manufacturing operations. AI-driven tools can learn from historical data, adapt to new information, and continuously improve their performance, making them invaluable in tackling the multifaceted challenges of modern mechanical engineering.
Gas agency management system project report.pdfKamal Acharya
The project entitled "Gas Agency" is done to make the manual process easier by making it a computerized system for billing and maintaining stock. The Gas Agencies get the order request through phone calls or by personal from their customers and deliver the gas cylinders to their address based on their demand and previous delivery date. This process is made computerized and the customer's name, address and stock details are stored in a database. Based on this the billing for a customer is made simple and easier, since a customer order for gas can be accepted only after completing a certain period from the previous delivery. This can be calculated and billed easily through this. There are two types of delivery like domestic purpose use delivery and commercial purpose use delivery. The bill rate and capacity differs for both. This can be easily maintained and charged accordingly.
Advanced control scheme of doubly fed induction generator for wind turbine us...IJECEIAES
This paper describes a speed control device for generating electrical energy on an electricity network based on the doubly fed induction generator (DFIG) used for wind power conversion systems. At first, a double-fed induction generator model was constructed. A control law is formulated to govern the flow of energy between the stator of a DFIG and the energy network using three types of controllers: proportional integral (PI), sliding mode controller (SMC) and second order sliding mode controller (SOSMC). Their different results in terms of power reference tracking, reaction to unexpected speed fluctuations, sensitivity to perturbations, and resilience against machine parameter alterations are compared. MATLAB/Simulink was used to conduct the simulations for the preceding study. Multiple simulations have shown very satisfying results, and the investigations demonstrate the efficacy and power-enhancing capabilities of the suggested control system.
Embedded machine learning-based road conditions and driving behavior monitoringIJECEIAES
Car accident rates have increased in recent years, resulting in losses in human lives, properties, and other financial costs. An embedded machine learning-based system is developed to address this critical issue. The system can monitor road conditions, detect driving patterns, and identify aggressive driving behaviors. The system is based on neural networks trained on a comprehensive dataset of driving events, driving styles, and road conditions. The system effectively detects potential risks and helps mitigate the frequency and impact of accidents. The primary goal is to ensure the safety of drivers and vehicles. Collecting data involved gathering information on three key road events: normal street and normal drive, speed bumps, circular yellow speed bumps, and three aggressive driving actions: sudden start, sudden stop, and sudden entry. The gathered data is processed and analyzed using a machine learning system designed for limited power and memory devices. The developed system resulted in 91.9% accuracy, 93.6% precision, and 92% recall. The achieved inference time on an Arduino Nano 33 BLE Sense with a 32-bit CPU running at 64 MHz is 34 ms and requires 2.6 kB peak RAM and 139.9 kB program flash memory, making it suitable for resource-constrained embedded systems.
Software Engineering and Project Management - Software Testing + Agile Method...Prakhyath Rai
Software Testing: A Strategic Approach to Software Testing, Strategic Issues, Test Strategies for Conventional Software, Test Strategies for Object -Oriented Software, Validation Testing, System Testing, The Art of Debugging.
Agile Methodology: Before Agile – Waterfall, Agile Development.
Digital Twins Computer Networking Paper Presentation.pptxaryanpankaj78
A Digital Twin in computer networking is a virtual representation of a physical network, used to simulate, analyze, and optimize network performance and reliability. It leverages real-time data to enhance network management, predict issues, and improve decision-making processes.
Generative AI Use cases applications solutions and implementation.pdfmahaffeycheryld
Generative AI solutions encompass a range of capabilities from content creation to complex problem-solving across industries. Implementing generative AI involves identifying specific business needs, developing tailored AI models using techniques like GANs and VAEs, and integrating these models into existing workflows. Data quality and continuous model refinement are crucial for effective implementation. Businesses must also consider ethical implications and ensure transparency in AI decision-making. Generative AI's implementation aims to enhance efficiency, creativity, and innovation by leveraging autonomous generation and sophisticated learning algorithms to meet diverse business challenges.
https://www.leewayhertz.com/generative-ai-use-cases-and-applications/
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODELijaia
As digital technology becomes more deeply embedded in power systems, protecting the communication
networks of Smart Grids (SG) has emerged as a critical concern. Distributed Network Protocol 3 (DNP3)
represents a multi-tiered application layer protocol extensively utilized in Supervisory Control and Data
Acquisition (SCADA)-based smart grids to facilitate real-time data gathering and control functionalities.
Robust Intrusion Detection Systems (IDS) are necessary for early threat detection and mitigation because
of the interconnection of these networks, which makes them vulnerable to a variety of cyberattacks. To
solve this issue, this paper develops a hybrid Deep Learning (DL) model specifically designed for intrusion
detection in smart grids. The proposed approach is a combination of the Convolutional Neural Network
(CNN) and the Long-Short-Term Memory algorithms (LSTM). We employed a recent intrusion detection
dataset (DNP3), which focuses on unauthorized commands and Denial of Service (DoS) cyberattacks, to
train and test our model. The results of our experiments show that our CNN-LSTM method is much better
at finding smart grid intrusions than other deep learning algorithms used for classification. In addition,
our proposed approach improves accuracy, precision, recall, and F1 score, achieving a high detection
accuracy rate of 99.50%.
Use PyCharm for remote debugging of WSL on a Windo cf5c162d672e4e58b4dde5d797...shadow0702a
This document serves as a comprehensive step-by-step guide on how to effectively use PyCharm for remote debugging of the Windows Subsystem for Linux (WSL) on a local Windows machine. It meticulously outlines several critical steps in the process, starting with the crucial task of enabling permissions, followed by the installation and configuration of WSL.
The guide then proceeds to explain how to set up the SSH service within the WSL environment, an integral part of the process. Alongside this, it also provides detailed instructions on how to modify the inbound rules of the Windows firewall to facilitate the process, ensuring that there are no connectivity issues that could potentially hinder the debugging process.
The document further emphasizes on the importance of checking the connection between the Windows and WSL environments, providing instructions on how to ensure that the connection is optimal and ready for remote debugging.
It also offers an in-depth guide on how to configure the WSL interpreter and files within the PyCharm environment. This is essential for ensuring that the debugging process is set up correctly and that the program can be run effectively within the WSL terminal.
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2. Content
1. Introduction
2. Composition of milk
3. Milk flavour
4. Contamination of milk products
5. Physical properties
6. Nutritive value
7. Various Milk products
8. Processing of milk
9. Storage of milk
10. Recent researches
3.
Milk is the food which exclusively sustains us during the first few months of Life
Raw milk
The lacteal secretion , practically free from colostrum,
obtained by the complete milking of one or more healthy
cows (PMO).
The term milk is also used for white colour, non-
animal beverages resembling milk in colour &
texture such as soy milk, rice milk, almond milk,
& coconut milk.
Introduction
4. Composition of Milk
Water: 87-88%
Carbohydrate: (approx. 5% )
• mainly Lactose→ Lactic acid by bacterial fermentation
• In heated milk products, e.g., in condensed milk, there is also lactulose which is
a little sweeter’
Fat: 3-4% in whole milk;
• contains fat soluble vitamins, pigment carotene & Xanthophylls; contains
cholesterol & phospholipids but is primarilyTGs(95%)
• The fat in milk occurs in the form of droplets or globules, surrounded by a
membrane and emulsified in the milk serum part (the whey part or the watery
part).
• Milk is an o/w emulsion which is not naturally physically stable that is why
creaming occurs if it is left to stand.
5. Protein: (3-4%)
Casein (80% of milk protein)
• The casein is arranged in super-structures called micelles, which consist of protein together
with phosphate, citrate and calcium.
• The caseins are actually a group of similar proteins, which can be separated from the other
milk proteins by acidification to a pH of 4.6 (Ip)
• The casein micelles also may be coagulated by addition of the enzyme rennin.
Whey proteins (20% of milk protein)
• lactalbumin, lactoglobulin & immunoglobulin
• Whey proteins are more hydrated than casein and are denatured and precipitated by heat
rather than by acid.
Other protein components
• include enzymes such as lipase, protease, & alkaline phosphatase, which hydrolyses TGs,
proteins, & phosphate esters, respectively.
6. Vitamins & Minerals:
• Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin,riboflavin,
folates, and pantothenic acid.
• Vitamin A is naturally in the fat component of whole milk andmore
may be added prior to sale.
• whole milk is generally (98%) fortified with vitamin D because it is
naturally present only in small amounts.
• Low-fat and non-fat milk are fortified with both of these fat-soluble
vitamins because milk fat is reduced or absent.
Minerals
• Ca & P approx. 1% of milk
• Ca is present as calcium caseinate, calcium phosphate &
calcium citrate.
• Other minerals present are chloride, magnesium, potassium, sodium,
and sulfur.
7. Flavour of Milk
• The flavour of milk is mild & slightly sweet. The characteristic
mouth-feel is due to the presence of emulsified fat, colloidally
dispersed proteins, the carbohydrate lactose, & milk salts.
• Fresh milk contains acetone, acetaldehyde, methyl ketones, & SFAs
that provide aroma.
• “Flavour treatment” to standardize the odour and flavour typically
follows pasteurization. In this treatment process, milk is instantly
heated to 195 F (91 C) with live steam (injected directly into the
product), and subsequently subject to a vacuum that removes volatile
off-flavours and evaporates excess water produced from the steam
8. Less desirable, “barny” or rancid flavours, or other “off-flavours,”
may be due to the following:
Slightly “cooked” flavour from excessive pasteurization
temperatures.
Animal feed, including ragweed and other weeds, or wild
onion from the field.
Lipase activity causes rancidity of the fat, unless destroyed by
the heat of pasteurization. (Or, the short-chain butyric acid may
produce an off-odour or off-flavour due to bacteria rather than
lipase in the emulsified water of milk.).
Light-induced flavour changes in the proteins and riboflavin
because vit B2 acts as a photosynthesizer.
Stage of lactation of the cow.
9. Contamination of milk and
milk products
• Milk is sterile at secretion in the udder but is
contaminated by bacteria even before it
leaves the udder.
• Further infection of the milk by
microorganisms can take place during
milking, handling, storage, and other pre-
processing activities.
10. Few types of micro organisms
found in milk.
Streptococcus
lactis
Achromobacter
Coliform
bacteria
Bacillus
subtilis
11.
Acidity: fresh milk pH is 6.5-6.7 at 25°C
Viscosity: depends on the amount of fat, size of
fat globules & extent of clustering of globules.
Homogenisation & ageing ↑ the viscosity
Freezing point: -0.55°C addition of 1% of water to
milk
↓ FP by -0.0055°C.
Boiling point: 100.2°C
Physical Properties
12. Good quality protein & BV is over 90%. Lysine is abundance.
Easily digestible fat containing 2.1% linoleic acid, 0.5% linolenic
acid & 0.14% Arachidonic acid.
Only substance that contain lactose which is essential for:
o Synthesis of myelin sheath(galactose)
o Favors the growth of lacto bacillus in intestine & decrease
the pH thus favoring Ca absorption.
o Also increases the permeability of Small Intestine for Ca+2 .
Poor source of iron & vit C.
Not a good source of niacin but excellent source of tryptophan.
Major source of Calcium & riboflavin.
15. Non-Fermented products
• Whey protein concentrate: ultrafilteration technology is used to concentrate
protein in whey to various levels between 20-80%. High BV &PER.
• Skim milk: fat content reduced to 0.5-2 % by centrifugation. Extensive use in
bakery & confectionery. Also used for low calorie diets & children whoneed high
protein.
• Evaporated milk: 50-60% water evaporated, clarified raw milk is concentratedin
vaccum pan at 74-77°C. fortified with Vit D, sterilised in cans at 118°C for 15
minutes & cooled. As per PFAcondensed milk should contain 26% milk solids of
which 8% is fat.
• Sweetened condensed milk: not sterile, made from pasteurized milk
concentrated 7 sweetened with 65% sucrose. Contains 9% fat out of 31%
milk solids.
16. • Toned milk: 7% fat; mix of reconstituted from skim milk powder with buffalo
milk.
▫ Fat content >5% & SNF 8.5%
• Double toned milk: admixture of cow’s or buffalo’s milk or both with fresh
skimmed milk or by admixture with skim milk reconstituted from skim milk
powder.
▫ Should be pasteurised & show negative phosphatase test.
▫ Fat content <1.5% & SNF >9%.
• Recombined milk: homogenised product prepared from milk fat, MSNF &
water. pasteurised; fat content <3% & SNF 8.5%.
• Filled milk: homogensied product prepared from refined vegetable oil &MSNF
& water.
▫ Fat content > 3% & SNF 8.5%
17. • Malted Milk is a powdered gruel made from a
mixture of malted barley, wheat flour, and whole
milk, which is evaporated until it forms
a powder.
• Malt powder comes in two forms:
▫ Diastatic malt contains enzymes that break
down starch into sugar; this is the form bakers add
to bread dough to help the dough rise and create a
good crust.
▫ Nondiastatic malt has no active enzymes and is used
primarily for flavor, mostly in beverages. It
sometimes contains sugar, coloring agents, and
other additives.
• A lactose-free milk is available for people who are
lactose-intolerant. This modified milk is made by
filtering regular milk to remove half the lactose. The
enzmye lactase is then added to the milk to break
down the remaining lactose into simpler forms which
the body can absorb.
• flavoured milk
18. • UHT processed milk: packed & aseptically sealed in pre-sterilized
containers under aseptic conditions.
▫ can be stored Unrefrigerated for atleast 3 months.
▫ Cooked flavour due to denaturation of β-lactoglobulin.
• Standardised milk: fat is maintained4.5% and SNF 8.5%. Mix of buffalo
& skim milk
• Dry milk: made with whole milk or skimmed milk
dehydrated to about 97% by spray drying & vaccum
drying. Good shelf life. Highly hygroscopic & can be
reconstituted to fluid milk.
• Khoa: semi-solid obtained from milk by evaporating in open pans with
continuous stirring in circular motion. Yield is about 20% of weight of
milk used
19. • Rabri: concentrated sweetened product comprising several layers of
clotted cream. Sugar is added to milk reduced to 1/3 of its original
volume.
• Chhaina: major heat & acid coagulated product. Used in sweets like
rasmalai, rasogolla,etc.
• Ice-cream: frozen dairy product consisting of whole milk, skim milk,
cream, butter, condensed milk products or dried milk products. MF &
MSNF constitute 60% of TS giving it a rich flavour, improved body
& texture.
▫ Also contains sugar, stabiliser, emulsifier, flavoring material, water & air.
▫ Sugar provides sweetness, smoothness & lowers the freezing point.
▫ Stabiliser prevent formation of ice crystals. Forms gel with water & thereby
improve body & texture. e.g., gelatin, sea weed, china grass & CMC.
▫ Emulsifier help disperse fat globules throughout the mix & prevent clump
formation, further help make ice-cream dry & stiff.
20. Cream
• Cream is the high-fat component separated from whole milk as a
result of the creaming process. It has a higher proportion of fat
droplets to milk than regular fluid milk; and according to federal
standards of identity, cream must contain 18% milk fat or more. Due
to this high fat content of cream compared to milk, some yellow, fat-
soluble pigments may be apparent.
• Various liquid creams available for use in foods include the
following:
▫ Light (coffee) cream: 18–30% butterfat.
▫ Light whipping cream: 30–36% butterfat.
▫ Heavy cream: 36% butterfat, minimum.
▫ “Half-and-half” cream diluted with non-fat milk: 10.5% butterfat.
▫ Whipping cream packaged under pressure in aerosol cans; may be
non-fat or contain various levels of fat, sugar, flavouring,
emulsifiers, and a stabilizer.
21. Butter
▫ fat content is generally about 80%.
▫ Made from sweet or sour cream.
▫ Butter is a concentrated form of fluid milk produced through
churning of pasteurized cream. Churning involves agitation that
breaks fat globule membranes so the emulsion breaks, fat coalesces,
and water (buttermilk) escapes.
▫ The original 20/80 oil-in-water type of emulsion of milk becomes a
20/80 water-in-oil emulsion.
▫ Milk is churned to form butter and the watery buttermilk. Butter
may have a yellow color due to the fat-soluble animal pigment,
carotene, or an additive.
▫ Butter spoil as a result of hydrolysis of TG molecules releasing free
butyric & caproic acids.
Fermented milk products
22. • Ghee, a type of clarified butter, is prepared
by simmering butter and removing the
residue. The texture, colour, and taste of
ghee depend on the quality of the butter
and the duration of the boiling.
• Buttermilk was the liquid left behind after
churning butter out of cream.
It is beneficial to health as it
contains probiotic microbes also fat content
of buttermilk is far lower than milk or curd.
23. Curdprepared by cooling boiled milk to body temperature & adding 5-10%
starter. After 6-8 hours an acidity of 0.9-1% is formed which coagulate the casein&
curd is set.
▫ Easily digested than normal milk. Contains more vit B than milk.
▫ Used as marinating & souring agent in cookery.
Yogurt is a variety of curd. Whole, low fat, skim milks & even cream can be used
to make yogurt.
▫ In production of yogurt, a mixed culture of streptococcusthermophilus,
lactobacillus acidophilus is usually added to to the pasteurised milk &
incubated at 42-46°C.
• Increase in folic acid concentration during fermentation.
• Fermented milk is useful for a wide variety of disorders like colitis,constipation,
diarrhoea, gastroenteritis, diabetes & hyper cholesteremia.
Shrikhand: fermented product made by concentrating dahi by removing whey &
to which sugar, flavor & condiments are added.
24. Cheese is made up of casein. Varieties of cheese are differentiated
according to their
*Flavour
*Texture
*Type of milk
CHEESE
Hard
Bacterial
ripening
Cheshire ;
cheddar
Mould
ripening
Stilton
Semi hard
Bacterial
ripening
Gouda
Edam
Mould
ripening
Roquefort
Soft
Bacterial
ripening
Limberger
Mould
ripening
Camembert
Unripened
Cottage
cheese
* Salts & seasoning added
* Type of bacteria & mould species
used in ripening
* Manufacturing & processing method
25.
Production of
cheese
Maturation, curing
ripening & ageing
Pressing & moulding
Milling & salting
Cheddaring
curd cutting & pilling
Curd formation
Pasteurised milk
Curd formation: pasteurised whole milk
is brought to a temperature of 31’C, starter & required
colouring matter is added. After 30 min renninis
added, stirred & allowed to set curd.
Curd cutting: into small cubes
Curd cooking: heated to 38°C & held for 45
min.
curd is stirred to prevent matting.
Curd drainage: whey is drained off & curd
is allowed to mat.
Cheddaring: cutting matted curd into blocks
turning them at 15 min interval & then piling. It is
then passed to curd mill which cuts the slab into strips.
Salting the curd: to draw out the whey from
curd
& as preservative.
26. R i p e n i n g : 60 days to 12 months depending
onthe flavour required under controlled conditions
temperature & humidity.
C h a n g e s from a bland tough rubbery mass to a
full flavoured soft product.
R e n n i n splits protein into peptones & peptides.
I n c r e a s e s the B-vitamins & improves cooking
quality.
Cheese has limited keeping quality & requires
refrigeration, should be kept cold & dry i.e., wrapped in
wax paper or metalfoil.
Contd..
29. 1. Clarification and Clearing
Clarification: removal of small particles
- straw, hair etc. from milk; 2 lb/2,642 gal
- based on density
“Bactofugation”: Centrifugal separation of microorganisms from
milk:
– Bacteria and particularly spores have higher density than milk
– Two-stage centrifugation can reduce spore loads up to >99%
– Optimal temperature for clarification is 55-60ºC
Microfiltration
– Micro-filter membranes of 1.4 m or less can lead to reductionof
bacteria
– and spores up to 99.5-99.99%.
30. 2. Homogenization
• Function : to prevent creaming, or the rising of fat to
the top of the container of milk.
• The process of homogenization permanently emulsifies
the fine fat globules by a method that pumps milk under
high pressure [2000–2500 lb/in2 (psi)] through small
mesh orifices of a homogenizer.
• Homogenization mechanically increases the number &
reduces the size of the fat globules. The size is reduced
to 1/10 of their original size.
• Resulting in the milk that maintains more uniform
composition with improved body and texture, a whiter
appearance, richer flavor, & more digestible curd.
31. 3. Pasteurisation
• Pasteurisation is a relatively mild heat treatment, sufficient to destroy disease-
causing microorganisms and inactivate enzymes to extend its shelf life.
• It should be followed by immediate cooling of product to the temp. sufficiently
low to check the growth of microorganisms which are resistant to temp. used.
• pasteurisation causes minimal sensory and nutritive changes in the food. Some
vitamin levels are reduced, mainly vit B1 & vitC.
32. Differentpasteurisation
methods
1
• Low-temperature-longer
time(LTLT)
• 65oC for 30 minutes, called the Holding or
Batch
metho
d
2
• High-Temperature-Short-Time
(HTST)
• heat treatment of 72oC for 15 seconds is applied, followed
by rapid cooling to below 10oC. Also called the continuous
system or flash pasteurisation.
3
• Ultra High Temperature
(UHT)
• 149.5oCfor 1 second or 93.4oC for 3
sec.
33. Contd..
Alkaline phosphatase test:
• Enzyme Alkaline Phosphatase present in raw milk
serves as a built-in-indicator to gauge the adequacy of
pasteurisation.
• Inadequate pasteurization of raw milk reveals the
presence of a high alkaline phosphatase activity.
• It is so sensitive that it gives positive in presence of
0.1% raw milk added or if the pasteurisation temp. is
less by 1 degree F.
phosphatase
Disodium phenyl phosphate
enzyme
phenol + phosphate
(blue colour)
34. 4. Fortification
• The addition of fat-soluble vitamins A and D to whole
milk is optional but must for Low-fat milk & non-fat
milk (usually before pasteurization) to carry
– 2000 IU or 140 retinol equivalents (RE) vitamin A per quart.
– Vitamin D to reach levels of 400 IU’s per quart is optional
but routinely practiced. Evaporated milks must be fortified.
• To increase the viscosity and appearance, as well as the
nutritive value of low-fat milk, (MSNF) may be added to
milk. This addition allows milk to reach a 10% MSNF
(versus 8.25% usually present), and it will state “protein
fortified” or “fortified with protein” on the label.
35. 5. Bleaching
• Bleaching carotenoid or chlorophyll pigments in
milk may be desirable.
• The FDA allows benzoyl peroxide or a blend of it with
potassium alum, calcium sulphate, or magnesium carbonate to
be used as a bleaching agent in milk.
• The weight of benzoyl peroxide must not exceed 0.002% of
the weight of the milk, and the potassium alum, calcium
sulphate, and magnesium carbonate, individually or 246
Proteins combined, must not be more than six times the weight
of the benzoyl peroxide.
• Vitamin A or its precursors may be destroyed in
the bleaching process; therefore, sufficient vit A is
added into the milk, or in the case of cheese-
making to the curd.
36. 6. Dehydration
Spray Drying
• Pasteurized milk is first
concentrated in
an evaporator to
approximately 50% milk
solids. The resulting
concentrated milk is then
sprayed into a heated
chamber where the water
almost instantly evaporates,
leaving fine particles of
powdered milk solids.
Drum Drying
• Milk is applied as a thin
film to the surface of a
heated drum, and the
dried milk solids are then
scraped off. However,
powdered milk made this
way tends to have a
cooked flavor, due
to caramelization caused
by greater heat exposure.
Freeze Drying
• Same as drum
drying but
involves
freezing which
retains more
amount of
nutrition.
37. Effects of Heat
• Coagulation of protein (lactalbumin & lactoglobulin) at 66°C.
• Increasing temperatures and length of heating may break the fat emulsion
if the protein film around the fat globules breaks. Thus the fat will
coalesce.
• High heat also forms greater amounts of coagulum at the bottom ofthe
pan than low heat.
• Maillard reaction or Non-enzymatic browning or
“carbonyl-amine browning” reaction between the free carbonyl group of a
reducing sugar and the free amino group of protein. Max. effect is with lysine
followed by tryptophan & arginine.
• Scum formation
• Destruction of microorganisms at higher temperatures.
• Scorching of milk: heating over hot water stirring can prevent it.
• Colour, flavour & digestibility.
38. Effect of Phenolic compounds
& Salt
• Polyphenolic compound
Phenolic compounds (tannins) are in some plant materials including
fruits, vegetables (eg, potatoes, tomatoes), tea, and coffee and they
coagulate milk.
– baking soda (alkali) may be added to milk combinations to shift the pH
and control curdling, it is not recommended, as it destroys vitamin C in
the product.
– Low heat and a gelatinized starch buffer (white sauce) may be used for
controlling this undesirable coagulation.
• Salt:
Calcium and Phosphorous salts present in milk or salty foods or
addition of salt NaCl can curdle milk.
39. Effects of enzyme:
• Rennin(Chymosin) is a proteolytic enzyme.
– It coagulates casein, Ca is not released in to whey but remains attached to casein.
– Cheese made up with rennin is better source of Ca.
• Factors affecting rennin coagulation:
– Temperature: 40-42°C optimum temp.
– Heating milk before enzyme action over 65°C made casein resistant to coagulation.
– pH of milk: acts best at 5.8 pH
– Concentration of constituents
– Agitation
Effects of acid:
coagulates casein when pH is lowered to 5.2. forms curd at pH 4.6 (Ip)
40. Storage tips
• Pick up as one of the last items in store
• Refrigerate as soon as possible
• Use milk in order of purchase from individual refrigerators at
home. (Put freshest milk in the back and use the oldest first)
• Chill UHT milk before serving. Refrigerate after opened.
• Dry milk should be refrigerated after reconstituted
• Do not pour unused milk back into original container
• Close container so milk will not absorb flavors
• Canned milk - store in cool, dry place; rotate and turn cans
upside down in storage every few months
41. Refrerences
• Srilaksmi.B, Food Science, Third Edition, 2003,
New Age International Publisher, New Delhi.
• Vaclavik,V.A., Christian,E.W., Essentials of
Food Science, Third Edition, Springer.
• Journal of food science & technology
• www.wikipedia.com
• http://www.ifst.org/learninghome/