Processed cheese is produced by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents. It may contain cream, butter, butter oil and other milk products. Processed cheese has a uniform flavor and is easy to package, allowing it to utilize unacceptable raw cheese and have a longer shelf life. Over a third of the world's cheese production is processed cheese, with over 80% of cheese consumed in India being processed cheese. Key steps in making processed cheese include selecting and blending raw cheeses, grinding, mixing in emulsifiers and heating to 65C for emulsification before packaging and storage at 2-4C.
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"
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"
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.
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
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
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.
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
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Dairy Farming and Dairy Products with Cattle Breeding, Dairy Products: Proces...Ajjay Kumar Gupta
Dairy Farming and Dairy Products with Cattle Breeding (500 Jersey Cows Dairy HB Parlor Milking Process, Veterinary Clinic, Cow Urine Processing, Kande from Cow Dung) Dairy Products: Processed Cheese, Curd, Butter Milk and Ghee
Dairy farming is a large unorganized sector in India and a major source for livelihood in rural areas. Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product. Commercial and small scale dairy farming in India is no doubt playing an important role in the total milk production and economy of our country. And almost all regions of India are suitable for setting up dairy farming business. Dairy cow farming means ‘raising highly milk productive cows commercially for milk production purpose’.
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HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
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."
The presentation covers the spoilage aspect of Chicken Soup Powder, especially from microbiological point of view. It also suggests modifications in packaging process.
Pin Mills are the mills used for grinding variety of things. The working, advantages, disadvantages, specifications and applications of Pin Mills have been well described in the presentation.
The market survey touches various topics such as market share,consumption pattern,packaging but mainly focus on the nutritional aspects of different chocolates.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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
2. PROCESSED CHEESE
• FSSA Definitions:
• Processed Cheese means the product obtained by grinding,
mixing, melting and emulsifying one or more varieties of cheeses
with the aid of heat and emulsifying agents and may contain
cream, butter, butter oil and other milk products. It may also
contain non-dairy ingredients not exceeding one sixth of the
weight of the total solids of the final product on dry matter basis.
• Processed Cheese Spread means the product obtained by
grinding, mixing, melting and emulsifying one or more varieties
of cheese with emulsifying agents with the aid of heat and may
contain cream, butter oil and other dairy products. It may also
contain natural carbohydrate sweetening agents and other non-
dairy ingredients not exceeding one sixth of the weight of total
solids of the final product on dry weight basis.
4. PRODUCTS
• One third of the cheese produced in the world is
processed
• In India, processed cheese accounts for more than 80%
of the total cheese consumed.
7. FLOW CHART
Raw Cheese
Analysis of Raw
Cheese
Selection for
Blending
Breaking/
Quartering
GrindingDry Mixing
Addition of
Emulsifier, Water,
Colour, Flavour
Processing
65°C for 2-5 min
Packaging
(Hot Filling)
Cooling
Storage
2-4°C
8. CCP
CCP Effect
Selection of Raw Cheese Use of sour or gassy cheese more than 5%
may lead to off flavours
75 % of the cheese used may be 0-3
old and about 25 % of the cheese be 6-12
months old.
Sanitation of Equipment May cause microbial contamination
Addition of Emulsifier Inadequate emulsifier concentration may
lead to phase separation.
Processing Conditions Inadequate heating will lead to improper
blending
Storage Storage at higher temperatures may lead
microbial growth
