SAG-2019-050.pptx
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This document provides information about different types of milk products and the processing of ice cream and kulfi. It begins with a classification of milk products into 6 categories: heat desiccated, heat and acid coagulated, fermented, fat rich, frozen, and dried. Next, it details the processing steps for ice cream, including ingredients, mixing, pasteurization, homogenization, aging, freezing, packaging, and hardening. It then discusses the packaging, yield, shelf life, and nutritional value of ice cream. A similar level of detail is then provided about the processing of kulfi, including ingredients, production flowchart, packaging, yield, shelf life, and nutritional information.
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Dehydration of Milk
- 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.
Ice cream production`
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
Cheese
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
Factors Affecting Composition of Milk
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.
canned food.pdf
Canning is a method of preserving food by processing and sealing it in an airtight container. The canning process was developed in the late 18th century to preserve foods for Napoleon's armies. It involves packing food into containers, hermetically sealing them, applying heat to kill microbes, and cooling the sealed containers. Proper canning through thermal processing prevents microbial spoilage and allows canned foods to be safely stored at room temperature for 1-5 years. Improper canning that fails to sufficiently heat foods can result in spoilage from bacterial growth.
Cheese Making
This document discusses the process of cheese making. There are many types of cheese that are broadly categorized as soft, semi-hard, or hard based on their moisture content and texture. Cheese is made by coagulating the proteins in milk, which can be done through adding rennet, lactic acid bacteria, or acids. The specific process varies depending on the type of cheese but generally involves coagulation, separation of curds from whey, shaping, pressing, and aging. Quality control through hygiene, controlling temperatures and times, and using starter cultures properly is important to produce safe, high quality cheese.
Microflora of raw milk, sources of milk contamination and their control.
This document discusses the microflora found in raw milk and methods for controlling milk contamination. It begins by introducing milk and its nutritional properties. It then describes the various microorganisms commonly found in raw milk, including both harmless and potentially pathogenic bacteria. The primary sources of milk contamination on farms and during processing are explained. Control methods focus on cleanliness of animals, milking equipment, storage and processing facilities. Preservation techniques to limit bacterial growth include pasteurization, refrigeration, freezing, drying, and adding preservatives. Proper application of good manufacturing practices and hazard analysis critical control point guidelines are emphasized for effective contamination control.
Milk cream , butter etc... notes.pptx
Cream is the fatty portion of milk that rises to the top when milk is left to rest. It contains a high percentage of fat and varies amounts of other milk components. Cream is classified based on its fat content into categories like low-fat, medium-fat, and high-fat cream. Cream has various applications in foods like direct consumption, butter and ice cream production, and decoration. Butter is made from cream or curd and contains at least 76% milk fat. It is classified based on factors like type of cream used, ripening process, and whether it contains salt. The composition and properties of cream and butter depend on factors like fat content, acidity, and temperature during processing.
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Dehydration of Milk
- 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.
Ice cream production`
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
Cheese
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
Factors Affecting Composition of Milk
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.
canned food.pdf
Canning is a method of preserving food by processing and sealing it in an airtight container. The canning process was developed in the late 18th century to preserve foods for Napoleon's armies. It involves packing food into containers, hermetically sealing them, applying heat to kill microbes, and cooling the sealed containers. Proper canning through thermal processing prevents microbial spoilage and allows canned foods to be safely stored at room temperature for 1-5 years. Improper canning that fails to sufficiently heat foods can result in spoilage from bacterial growth.
Cheese Making
This document discusses the process of cheese making. There are many types of cheese that are broadly categorized as soft, semi-hard, or hard based on their moisture content and texture. Cheese is made by coagulating the proteins in milk, which can be done through adding rennet, lactic acid bacteria, or acids. The specific process varies depending on the type of cheese but generally involves coagulation, separation of curds from whey, shaping, pressing, and aging. Quality control through hygiene, controlling temperatures and times, and using starter cultures properly is important to produce safe, high quality cheese.
Microflora of raw milk, sources of milk contamination and their control.
This document discusses the microflora found in raw milk and methods for controlling milk contamination. It begins by introducing milk and its nutritional properties. It then describes the various microorganisms commonly found in raw milk, including both harmless and potentially pathogenic bacteria. The primary sources of milk contamination on farms and during processing are explained. Control methods focus on cleanliness of animals, milking equipment, storage and processing facilities. Preservation techniques to limit bacterial growth include pasteurization, refrigeration, freezing, drying, and adding preservatives. Proper application of good manufacturing practices and hazard analysis critical control point guidelines are emphasized for effective contamination control.
Milk cream , butter etc... notes.pptx
Cream is the fatty portion of milk that rises to the top when milk is left to rest. It contains a high percentage of fat and varies amounts of other milk components. Cream is classified based on its fat content into categories like low-fat, medium-fat, and high-fat cream. Cream has various applications in foods like direct consumption, butter and ice cream production, and decoration. Butter is made from cream or curd and contains at least 76% milk fat. It is classified based on factors like type of cream used, ripening process, and whether it contains salt. The composition and properties of cream and butter depend on factors like fat content, acidity, and temperature during processing.
Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Microbiology of Dairy Cream:
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
Contamination, preservation, and spoilage of cereals
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
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This document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
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Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Butter
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.
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Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Dahi and yoghurt
Dahi is a fermented milk product made by lactic acid fermentation of cow or buffalo milk. It is similar to yogurt but has less acidity. Dahi is consumed widely in India and neighboring countries. It is made by inoculating boiled milk with previous day's leftover dahi (starter culture) which contains lactic acid bacteria. Dahi has a firm, smooth consistency and is commonly consumed sweetened, salted, or with rice and flatbread. It is considered nutritious and good for digestion in traditional Indian medicine.
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This document provides information about different types of milk products and the processing of ice cream and kulfi. It begins with a classification of milk products into 6 categories: heat desiccated, heat and acid coagulated, fermented, fat rich, frozen, and dried. Next, it details the processing steps for ice cream, including ingredient selection, mixing, pasteurization, homogenization, ageing, freezing, packaging, and hardening. It then discusses the packaging, yield, shelf life, and nutritional value of ice cream. A similar level of detail is then provided about the processing of kulfi, including the ingredients, flow chart, packaging, yield, shelf life, and nutritional information.
icecream production.pptx
This document provides information about different types of milk products and processing methods for ice cream and kulfi. It begins by classifying milk products into five categories: heat desiccated, heat and acid coagulated, fermented, fat rich, and frozen dairy products. Examples are given for each category. The rest of the document discusses the ingredients, processing steps, packaging, yields, shelf lives and nutritional values for making ice cream and kulfi. The key steps for ice cream include mixing ingredients, pasteurization, homogenization, ageing, freezing and hardening. For kulfi, the main steps are concentrating milk, adding sugar and flavors, filling into cones, and freezing using an ice and salt mixture
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Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Microbiology of Dairy Cream:
This document summarizes the microbiology of cream. It defines cream as the fat-rich portion of milk obtained through gravity or centrifugal separation. It describes the different types of cream based on use, fat content, and processing methods. The typical microflora of cream includes lactic acid bacteria, non-lactic streptococci, corynebacteria, and sporeformers originally present in milk, as well as contaminants like pseudomonads, staphylococci, and lactobacilli that enter during processing. Psychrotrophic bacteria like pseudomonads tend to predominate during refrigerated storage. The document outlines standards for microbiological quality of raw, pasteurized, and other types
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Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
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This document provides information on fermented milk products including their production processes, nutritional compositions, and therapeutic values. It discusses various fermented products like yogurt, lassi, shrikhand, cultured buttermilk, and acidophilus milk. Yogurt is produced by fermenting milk with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus bacteria. It is rich in vitamins and minerals and beneficial for immunity, heart health, and gastrointestinal conditions. Indian curd or dahi is made by souring milk using lactic acid bacteria and has therapeutic effects such as aiding digestion and strengthening bones.
Bacillus cereus - contamination in food
Bacillus cereus is a rod-shaped, Gram-positive, spore-forming bacterium commonly found in soil and foods. It can cause two types of food poisoning - a diarrheal syndrome caused by enterotoxins and an emetic syndrome caused by a preformed toxin. B. cereus grows between 4-55°C and pH 4.5-9.5, producing spores that allow it to survive harsh conditions. While usually a mild foodborne illness, prevention focuses on proper cooking and refrigeration to limit growth and toxin production in foods.
Culture dairy and cream Production
This document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
Microbial spoilage of meat & meat products
This document discusses contamination, preservation, and spoilage of meat and meat products. It notes that the main sources of contamination are during slaughtering, handling, and processing when microorganisms can be introduced from surfaces, air, clothing, and equipment that contact the meat. Common preservation methods described are use of heat (canning, smoking), low temperatures (chilling, freezing), irradiation, drying, use of preservatives like curing agents, smoking, and spices, and antibiotics. Spoilage occurs through the action of meat enzymes and microbes that invade the tissues, with factors like the animal's gut load and stress level before slaughter impacting the degree of invasion.
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Butter
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.
Industrial Preparation of Yogurt
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.
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The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Dahi and yoghurt
Dahi is a fermented milk product made by lactic acid fermentation of cow or buffalo milk. It is similar to yogurt but has less acidity. Dahi is consumed widely in India and neighboring countries. It is made by inoculating boiled milk with previous day's leftover dahi (starter culture) which contains lactic acid bacteria. Dahi has a firm, smooth consistency and is commonly consumed sweetened, salted, or with rice and flatbread. It is considered nutritious and good for digestion in traditional Indian medicine.
Dhai and Misti Dhai
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.
cheese
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.
Milk pasturization
The document discusses milk pasteurization and its importance for food safety. It describes how microorganisms can enter raw milk and cause illness in humans. Pasteurization involves heating milk to 161°F for 15 seconds to kill harmful bacteria and pathogens. Proper handling after pasteurization is also necessary to prevent recontamination and ensure safety. Common foodborne pathogens found in raw milk that pasteurization destroys include Salmonella, Listeria, E. coli O157:H7, and Campylobacter.
Cheddar cheese
Cheddar cheese originated in the village of Cheddar, England. It is made through a process of receiving milk, standardizing it, adding starter culture, coagulating the curd with rennet, cutting and cooking the curd, draining whey, cheddaring, milling, salting, hooping, pressing, drying, paraffin waxing and curing. The document provides detailed steps and explanations for the manufacture and aging of cheddar cheese.
Fermented food products cheese,yoghurt,kefir
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
Fermented food products Bread
Fermentation
Bread Definition
History
Types of bread
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Components of bread
Benefits of bread
References
Starter culture technology
The document discusses various methods for producing and preserving starter cultures for fermented dairy products. It describes traditional liquid culture production methods and highlights that they are time-consuming and risk contamination. It then outlines several improvements to culture production including concentrated, freeze-dried cultures and cryoprotected frozen cultures that allow for direct inoculation and overcome issues with traditional methods. The document also discusses factors that affect survival of freeze-dried cultures and outlines three main systems for bulk starter culture production: using simple techniques; mechanically protected tanks; and propagation in a phage-inhibitory medium.
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Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.
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Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
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Ice cream is called the Glamorous girl of the industries.
This presentation is prepared as our academical skill development project under the course named as Dairy Product Technology taken by Professor A K M Humayun Kober.
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Manufacturing of Milk & Milk Products in Purabi Diary Limited, Guwahati
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Meat Fabrication
The document discusses meat fabrication and processing. It defines meat fabrication as the process of cutting carcasses into wholesale and retail cuts according to general principles such as separating tender from tough meat. It then lists the primal cuts for various animals including beef, mutton, chevon, and pork. The document also discusses processed meat products like cured meats, sausages, and restructured meat as well as animal by-products. Finally, it outlines basic milk processing treatments and lists several processed milk products.
Cottage cheese.pptx
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose
Concentrated milk products
This document discusses various concentrated milk products and their manufacturing processes. It describes evaporated milk, sweetened condensed milk, cheese, khoya, and dry milk powder. For evaporated milk and condensed milk, it explains the heating, vacuum evaporation or crystallization steps used to remove water and increase the density. It provides the composition and major brands for several products. The manufacturing of cheese involves adding bacteria to curd the milk, pressing the curds, and aging the cheese. Khoya is made by heating milk to evaporate the moisture. Powdered milk production involves concentrating milk then spray drying the particles.
milk procurement
The document discusses milk procurement and processing in India. It outlines how milk is collected from villages and tested for quality and adulteration. The milk then undergoes processes like cooling, pasteurization, and separation before being packaged. It is tested again before being transported to distribution centers. The key steps are village collection, quality testing, processing, secondary testing, packaging, and transportation.
Sweetened Condensed Milk😋.pptx
Description about Sweetened Condensed Milk
Colour , flowing characteristics and packaging of condensed milk.
Dairy industry
This document discusses different types of dairy milk, including cow, buffalo, goat, reindeer, horse, and camel milk. It provides pricing and nutritional information for each type. The document also covers dairy industry waste streams, treatment of dairy wastewater, and layout and processes involved in typical dairy plants, such as receiving, bottling, cheese making, and butter production. Dairy wastewater characteristics and methods for reducing waste volumes are outlined. Common dairy waste sources and impacts if not treated are also summarized.
Introduction to Fermented Dairy Products- Principle, Working, Fermented Dairy...
Introduction to Fermented Dairy Products- Principle, Working, Fermented Dairy...PMG Engineering Private Limited
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
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如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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SAG-2019-050.pptx
- 1. welcome
- 2. Mahatma Phule Krishi Vidyapeeth ,Rahuri Affiliated Saikrupa College of Agriculture,Ghargaon Tal- Shrigonda Dist- Ahmednagar Student Name : Shelake Saurabh Sanjay Reg No. : SAG-2019/050 Semester : VIIIth Course No. : EL-AHDS-405 Course Title : Processing of Milk and Milk Products Topic Name : Different Type of milk products Module Incharge : Prof. S.B. Gaikwad
- 3. PRESENTING Classification Of Different Types Of Milk Products
- 4. Classification of milk product Heat desiccated milk product Eg:- Rabri,Khoa, Pedha, Gulabjamun Barfi,Kheer etc. Heat and acid coagulated milk product Eg:-Channa, Panner, Rasmalai, Rasgulla,etc. Fermented milk product Eg:- Dahi,Lassi Shrikhand, etc. Fat rich dairy Product Eg:-Cream, Butter,Ghe, etc. Frozen Dairy Product Eg:- Icecream, Kulfi,etc. Dried milk product Eg:-SKM, WMP
- 6. INDEX SR.NO. CONTENT 1 Introduction 2 Material 3 Flow chart 4 Packaging Of Ice-cream 5 Hardening Of Ice-cream 6 Yield Of Ice-cream 7 Shelf Life Of Ice-cream 8 Nutritional value
- 7. INTRODUCTION Ice-cream has its origin in Europe and was introduced later in United States, where it developed in industry. It is complex food containing milk,fat,sugar,etc. Ice-cream is recent origin industry of India started in 1966. In recent year ice-cream market in India has annual growth rate about 15%. It is also good source of energy having 2-3 times high fat than milk.
- 9. SELECTION OF INGREDIENT (SMP, SUGAR, SODIUM ALGINATE, LIQUID GLUCOSE, CREAM) Adding Milk /cocoa powder to water of 60°C Adding Sugar mixed with stabilizer and Emulsifier Addition of Cream Blending and Mixing of all ingredients Pasteurization The Mix (for 10 min)
- 10. Homogenization Cooling and Ageing (12 hours at 4°C) Addition of Microcapsules and Flavor Freezing by a batch freezer Packaging in polypropylene container Storing at -20°C
- 11. PACKAGING OF ICECREAM When ice cream is drawn from the freezer usually collected in both retail and bulk containers. Retail containers are mostly single-service i.e use and throw (eg. Parchment paper, aluminum foil, plastic coated cups, plastic cups, bars, ticks etc.) Bulk containers are either single or multi- service (eg. Tinned steel car, soft plastic bucket) and may or may not be reusable.
- 12. HARDENING OF ICECREAM It refers to the second phase of freezing water freezing in packages is accomplished without agitation. It is done in either hardening room or hardening tunel or hardening cabinet.
- 13. YIELD SHELF LIFE From 1 litre ice cream mix we will get 1.7 to 2.0 litre of ice cream.(considering 70-100% Over run) Shelf life of ice cream at -23 to -29°C is near about 6 months.
- 14. Nutritional value:- Calories -207 fat -11g Protein -3.5g Sodium -80mg Potassium -199mg Carbohydrates-24g
- 16. INDEX SR.NO. Contents 1 Introduction 2 Material 3 Flow chart 4 Packaging of kulfi 5 Yield of kulfi 6 Shelf life of kulfi 7 Nutritional value
- 17. INTRODUCTION Kulfi is an Indigenous version of ice cream with Indigenous technology. Kulfi also served with falooda, the Indian vermicelli to adjust the wetness and temperature to taste. It is nutritious frozen dairy dessert and is largely produced in the unorganized sector in very small quantities. It is usually consumed in summer seasons.
- 19. FLOWCHART Reception of milk Concentration to about 20% TS Adding sugar 13%. Cooling the milk Flavouring and Filling in cones Freezing and hardening (ice and salt mixture 4:1) Kulfi Packaging Hardening and storage (-20°C)
- 20. PACKAGING OF KULFI The Bars Of Kulfi Are Wrapped In Papers And Put In Boxes.
- 21. YIELD From One Litre Cow Milk The Yield Of Kulfi Will 350 to 400 gm i.e 35 to 40 Recovery. SHELF LIFE Generally Shelf Life Of Kulfi at -23 to -29 °C About 6 Months
- 22. Nutritional value:- Calories -206 Protein -6.9g Fat -9g Sodium -49.7mg Potassium -173.9mg Carbohydrate -20.4g
- 23. REFERENCE www.tetrapack.com Images from google Outline of dairy technology , Author – Sukumar de.
- 24. Thank You