The document discusses milk processing techniques. It describes how milk is pasteurized by heating it to 71.7°C for 25 seconds to kill harmful microorganisms and extend shelf life. The milk is then cooled, packaged, labeled, and distributed. It also discusses the production processes for various milk products like curd, buttermilk, butter, ghee, and cheddar cheese which involve steps like culturing, coagulation, draining whey, salting, pressing, ripening, and packaging. Ultra-high temperature (UHT) processing is also summarized, which heats milk briefly to higher temperatures than pasteurization to make shelf-stable milk products.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
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.
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
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
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.
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
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milk from a plastic tube package
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk"
A presentation on Butter [Welcome To Everybody]Sabbir Ahmed
This slide is about Plant Layout Design of Butter Processing in industry.
Here i added about butter, its plant layout design, its processing steps to steps briefly, an introduction about machines & instruments related to Butter processing. I hope it would be helpful for others :)
Introduction
History
Purpose
Foods used for Pasteurization
Steps in Pasteurization
Process Flow Diagram Pasteurization Milk
Milk Pasteurization
Methods of Pasteurization
Advantages
Disadvantages
Pasteurization of various food productsSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Cheese manufacturing technology by hrisikesh an saurabh.pptxSaurabhDas44
In this PPT you will find how the cheese manufacturing is done.
"Cheese means the product obtained by draining after the coagulation of milk with a harmless milk coagulating agent, under the influence of harmless bacterial cultures.
It shall not contain any ingredients not found in milk , except coagulating agents like Sodium Chloride, Calcium Chloride(anhydrous salt) not exceeding 0.02 %weight, annatto or carotene colour; and may contain certain emulsifiers like citric acid, sodium citrate or sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.2% by weight.
Wax used for covering the outer surface should not contain anything harmful to the health . Only permitted food colours may be used. Hard cheese shall contain not more than 43.0 % moisture and not less than 42.0 % milk fat of the dry matter. Hard cheese may contain 0.1 % of Sorbic acid or its sodium, potassium or calcium salts; or 0.1% of nicin.
"
"Cheese can be defined as a product made from the curd obtained from milk by coagulating the Casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms, from which part of the moisture has been removed by cutting, cooking and/or pressing, which has been shaped in a mould, and then ripened by holding it for some time at suitable temperatures and humidities .
The Word Cheese comes from the Latin term “Caseus”.
"
"Preparation of Equipment:
Cleaning and Sanitization of Cheese making equipment and accessories.
These equipment and accessories should be sterilized just before use by contact with hot water at 82 ֯C/180֯ F or Chlorine solution having 100 ppm available chlorine for at least 2mins.
Receiving Milk: Only high grade milk can yield high grade cheese. Cheese factories should follow a system of daily efficient grading of all milk received. These are-
No off flavour milk should not be accepted in each can/tanker.
The appearance of the milk should be free from all extraneous matter.
Performing MBR , Resazurin and Rennet-curd test, titratable acidity on the milk frequently.
Examining milk for bacteriophage, antibiotics and inhibitory substances.
"
"Adding colour: It is added just before renneting. The usual amount is 30 to 200 ml. or more (for buffalo milk) for 1000 kg milk. The colour is diluted with approximately 20 times its volume of (potable) water for even distribution. It is vigorously agitated to ensure uniform and rapid distribution. The colour of cheese is usually an alkaline solution of annatto. Rennet and colour should not be mixed together before being added to the milk.
Renneting:
Rennet: It’s a set of enzymes produced in the stomach of ruminant mammals like cow, sheep, goat etc. It contains two principle enzymes rennin(powerful clotting enzyme) and pepsin(induces proteolysis).
The enzyme rennin is used for coagulation, aided by the starter activity."
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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2. MILK
Milk is the fluid secreted by the
mammary glands of the female animals
and contains almost all the nutrients to
sustain life.
1. milk is white or yellowish white.
2. India is the worlds largest producer
consumer of milk.
3. MILK PROESSING
After the milk has been delivery from the dairy, it
is pasteurized.
Pasteurization is a process used to kill harmful
microorganisms, such as certain pathogenic
bacteria, yeasts and moulds, which may be
present in the milk after initial collection. This
process extends the shelf life of milk.
The basic process for whole milk involves heating
the milk to a temperature of no less than 71.7ºC
for 25 seconds. This process is known as High
Temperature Short Time (HTST).
The milk is then cooled for packing, storage and
transportation.
4. Packing
The milk is then packaged into bottles and
labeled.
The packaging helps to increase the shelf-life of
the milk.
The milk is then distributed to supermarkets and
shops for sale.
8. PRODUCTION OF BUTTER MILK
Tonned milk curd is taken SS (stainless steel)
tank
Curd smoothening pump
Pastd. Chilled water(curd : water 140 : 60)
Mixing and stirring
Chilling(8-10 deg C)
12. production of cheddar cheese
The first process the milk goes through is
pasteurisation.
Milk is cooled in a vat after pasteurisation to 32
°C, an ideal temperature for the starter culture to
grow.
CURDLING
The curlding step allows the bacteria to grow and
begin fermentation. Rennet, an enzyme that acts
on the milk protein caesin, is added and the milk
coagulates, forming lumps.
The milk is mixed and then left to settle, where
the milk curdles and separates into curds and
whey.
13. Cooling tables and draining whey
The curds and whey run from the cheese vat onto
the cooling tables.
The cooling tables are used to:
1) cool the curds and whey;
2) separate the curds from the whey.
The whey is drained off for further processing
where cream is removed from the whey by
centrifuge and made into butter. Protein is also
extracted from the whey for different ingredients.
In addition, lactose is removed from the water
and then used for animal feed.
14. Cheddaring
The mixture is moved around on the cooling
tables allowing the whey to drain out.
As the liquid is drained off a solid mass is
created, called curd mats.
Salting
The curd pieces are fed into a mill and sliced into
pieces about half the size of a thumb. This
ensures the salt can be uniformly mixed
throughout the curd.
Salt is added to act as a preservative and prevent
the cheese from going rancid during the maturing
process. It also adds flavour to the cheese.
15. Hooping
Pressing(over night)
Cheese block (cutting)
vacuum packaged
cool room and are chilled to a temperature of
10-12°C.
Cheese ripening 8-10 degC(3-6mon)
The final stage in cheese production is slicing
and
packaging.
16. UHT Milk Technology
Shelf safe milk is what the industry calls
UHT or Ultra High Temperature,
meaning that the milk has been
pasteurized at a higher temperature, but
for a shorter time, to preserve taste and
nutrition. UHT Milk is the most common
product, but the process is also used for
fruit juices (juice boxes), cream, soy
milk, wine, soups and broth.
17. Pasteurization vs UHT
With pasteurization,
milk is heated to 161-
167 degrees Fahrenheit
with a holding time of
15-20 seconds before it
is cooled. Along with
correct cooling, and
chilled distribution......
In UHT treatment, milk
is exposed to brief,
intense heating to
temperatures in the
range of 275-284
degrees Fahrenheit for
only three seconds.
Most importantly, UHT
treatment is a
continuous process
which takes place in a
closed system that
prevents the product
from being
contaminated by
