The document discusses various types of special milk and their characteristics, including standardized, soft-curd, sterilized, humanized, homogenized, toned, reconstituted, recombined, flavored, and fortified milk. It highlights the nutritional benefits of milk, especially fortified and flavored varieties, as well as their roles in addressing dietary deficiencies. Additionally, it provides insight into chocolate milk, its ingredients, benefits, and potential disadvantages.

1. Topic:- Special Milk
MADE BY:-MANAV BANSAL
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2. SPECIAL MILKS

3. What is MILK?
 Milk may be defined as the whole, fresh, clean,
lacteal secretion obtained by the complete
milking of one or more health milch animals,
excluding that obtained within 15 days before
and 5 days after calving.
 Milk is a complete food for the people of all age
groups.(As it contains all necessary NUTRIENTS
required for a person in one day i.e. :- FAT,
PROTIEN, VITAMIN, CALCIUM etc. )

4. Special Milk
 Under the category of special milk are include those
processed milk products which physically resemble & behave
like liquid milk.
 These processed milk products are :-
• STANDARDIZED MILK:- Milk whose fat &/or SNF content
have been adjusted to a certain pre-determined level.
Standardization can be done by added partially skim milk or
skimming the milk fat of the milk or addition of fresh &
reconstituted skim milk in proper proportion.

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• Soft-curd milk:- Soft-curd milk is milk that forms a soft
curd when coagulated with any enzymes likes rennet or
pepsin under standardized procedure. Soft-curd milk
has a curd tension of less than 25g.
• Sterilized Milk:- This may be defined as the milk which
has been heated to a temperature of 100 degree
Celsius or above for a period of time that it remains fit
for human consumption foe at least 7 days at room
temperature. It heated in such a way that it’s color &
flavour will be remains as normal milk.

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• Humanized Milk:- when whole cow & buffalo milk is modified in
its chemical composition that it resemble human milk, it is called
Humanized Milk.
• Homogenized Milk:- It may be defined as the milk which has
been treated in such a manner as to insure breakup of fat
globules to such a extent that it has been storage for 48hrs no
visible cream separation occurs on the milk & the fat % of milk
in top 100 ml.

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• Toned Milk:- Toned milk refers to the milk
obtained by the separating the fat from cow or
buffalo milk to standardize to the FAT 3% and
SNF 8.5%.
• Reconstituted Milk:- This refers to the milk
prepared by dispersing whole milk powder in
water approx. in the proportion of 1 part
powder to 7-8 parts water.

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• Recombined Milk:- This refers to the product obtained
when butteroil, skim milk powder & water are
combined in the correct proportion to yield fluid milk.
Acc. To standards Recombined milk should contain min.
of 3.0% fat & 8.5% SNF.
• Flavored MILk:- Flavored milks are those milk which
contains some added flavors. For the flavored milk the
milk used should be toned milk, double-toned milk, or
skimmed milk.

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• Fortified milk :- It is the milk in which
manufacturers add micronutrients such as
vitamins and minerals to milk. The purpose is to
reduce the rate of common deficiencies and
diseases that would otherwise occur in the
absence of these nutrients.
• Double- Toned milk :- The milk which contains
FAT 1.5% and SNF 9.0%.

10. Flavored Milk
 Flavored milk is a sweetened dairy drink made
with milk, sugar, food colorings and artificial or
natural flavorings.
 Flavored milk is often Pasteurized using Ultra-
High-Temperature (UHT) treatment, which gives it
a longer shelf-life than plain milk.
 Flavored milk is generally made by skimmed milk,
toned milk & double- toned milk.

11. Purpose Of Flavored Milk
 To make more palatable to those who do not relish it as such.
 To increase consumption of milk.
 To put skim milk to profitable use.
 To increase the sales of milk.
 It is better than drinking soft-drinks.
 To fulfill the nutrition value on daily bases.

12. Types Of Flavored Milk
 There are many flavors in the market available based on the demand
from the consumers, but the main types are :-
i. CHOCOLATE MILK :- This is sweetened chocolate flavored milk made
by mixing chocolate syrup or cocoa powder with milk.
ii. FRUIT FLAVORED MILKS:- In this permitted fruit flavour, colours &
sugars are added. In this pure fruit juices or syrups can be added.
iii. STERILIZED FLAVORED MILKS:- This milk is sterilized to kill the
microorganism and the flavors are added to it.

13. Chocolate Milk
 This is sweetened chocolate flavored milk made
by mixing chocolate syrup or cocoa powder with
milk.
 It can be prepared at home by blending milk
with cocoa powder and a sweetener,
melted chocolate, chocolate syrup, or a pre-
made powdered chocolate milk mix.

14. Ingredients
 Milk (skimmed, toned, double- toned)
 Sweeteners (4-6%)
 Cocoa powder or Chocolate syrup (1-1.5%)
 Flavour
 Stabilizer (0.1-0.3%)
 Emulsifier (0.2%)

15. Functions Of Ingredients
 Sweeteners:- Various sugars, syrups & artificial sweetener blends is used.
Chocolate milk are usually formulated with higher sweetener content.
 Flavor:- The flavour is used to give a taste to the product. Both artificial
or natural flavors are added.
 Stabilizers:- It enhance body & viscosity as required. Mostly used
stabilizers are GUARGUM, XANTHAN GUM, SODIUM ALGINATE.

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 Emulsifier:- This maintains small fat globules and so reduces the
tendency of the fat to rise in long-term storage. The emulsifier also
affects creamy texture.
 Cocoa:- It adds color & flavor to chocolate drinks. Usually fat reduced
cocoas at 10-12% fat are used. Other flavors such as vanilla can be
added to “round out” the chocolate flavor.

17. Flow diagram of chocolate milk

18. Benefits Of Chocolate Milk
 Protein source for muscle repair.
 Carbohydrate source to replenish energy stores for the next practice.
 Low cost replenishing option.
 Quick and potentially portable.
 Replenishes necessary vitamins.
 It tastes great and kids typically love to drink chocolate milk.

19. Disadvantages
 As it contains high amount of sugar which cause to obesity.
 It contains CAFFIEN which is not good for our health due to
excessive intake.
 It can cause LACTOSE INTOLERANCE in excess
consumption.

20. Fortified Milk
 It is the milk to which some essential
nutrient usually vitamin A & D, has been
added

21. Fortification:-
 Fortification is the process by which
manufacturers add micronutrients such as
vitamins and minerals to milk. The purpose
is to reduce the rate of common deficiencies
and diseases that would otherwise occur in
the absence of these nutrients.

22. Milk Fortification with Vitamin A and
Vitamin D
 Milk is a rich source of high quality protein, calcium and of fat-
soluble vitamins A and D. Vitamins A and D are lost when milk fat is
removed during processing. Many countries have a mandatory
provision to add back the vitamins removed as it is easily doable. It is
called replenishment as the nutrients lost during processing are
added back.
 Fortification of milk with Vitamin A and Vitamin D is required in India
because of the widespread deficiencies present in the population.

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 Since milk is consumed by all population groups,
fortification of milk with certain micronutrients is a good
strategy to address micronutrient malnutrition. India is the
largest producer of milk in the world with 165 million tonnes
of production.

24. Milk Fortification: Standards
At the processing level, four types of fluid milk are commonly produced in India:
Fortifying standardized milk (Fat – 4.5%)
Toned milk (Fat – 3%)
Double toned milk (Fat – 1.5%)
Skimmed milk (Fat < 0.5%)
with vitamin A and vitamin D will ensure that these will also reach consumers who
purchase low-fat milk and provide them with significant amounts of their daily
needs of these vitamins.

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 The technology to fortify milk is simple. All the vitamins and
minerals that can be added to milk are available in dry
powder form as well as in the liquid form. The fat-soluble
vitamins are also available in an oily form as well as in the
water soluble form. The fortification process does not
require any complex equipment.

26. Benefits of Fortified Milk
 It contains vitamin D which is essential for the growth and support of
strong and healthy bones.
 Without vitamin D, our body can’t absorb calcium and the minerals
which are necessary to make strong bones.
 Drinking fortified milk may reduce your risk of bone fracture.
 Fortified milk can be a vital source of vitamin D for those who lives in
cloudy climates and don’t spend a lot of time outside.
 Fortified milk also reduces the incidence of rickets in children

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 Fortified milk often contains vitamin A which have an influential role in:-
 Brain function
 Skin
 Heart
 Kidneys
 Lungs
 Immune system
 Vision
 Vitamin A deficiency can lead to inflammation of the eyes and can even cause
blindness.

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