This document discusses different types of milk products in India. It begins by defining milk and noting that India is the largest producer of milk globally. It then describes several processed milk products including standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each product, it provides details on the processing involved, standards required, and flows of production. Formulas and processes like Pearson's square for standardization and homogenization equipment are outlined.

2. INTRODUCTION
• Milk is defined as the whole, fresh, clean,
lacteal secretion obtained by the complete
milking of one or more milch animals.
• In India, the term ‘milk’ refers to cow or buffalo
milk, or a combination of the two.
• India is the largest producer of milk and as per
National Dairy Development Board (NDDB)’s
estimation, the country produced 102 million
MT of milk in 2007-08 with annual worth of
Rs. 1,232 billions.

3. SPECIAL TYPES OF MILK
• Under the category of special milk are included those
processed milk products which physically resemble
and behave like liquid milk.
• These processed milk products are:-
Standardized milk
Homogenized milk
Sterilized milk
Flavored milk
Toned milk &
Double toned milk.

4. STANDARADIZED MILK
• Standardized Milk is milk in which the original fat and
also the ratio of fat to the milk solids content has been
changed either by:-
1. the removal of milk fat, or
2. the addition of skim milk, or
3. the addition of cream.
• According to PFA rules (1976), standardized milk
should contain:-
1. Minimum fat %- 4.5%
2. Minimum SNF %- 8.5%

5. CALCULATION REGARDING
STANDARDIZATION OF MILK
• The Pearson’s square is used to calculate the relative
quantities of materials required for standardization.
• The Pearson’s square method can be understood by
following example:-
Given that the fat percentage of cream is 28% and milk
is 3%. How many kg of cream and milk will be
required to make 500 kg of milk testing 4% fat?
sol. 28.0 1.0
4.0
3.0 24.0
25.0

6. =>1.0:25.0 = C:500,
where C is cream required in kgs
or 1/25 = C/500
or C= 500/25
⇒ C= 20 kgs
⇒ milk required= 500-20
= 480 kgs

8. HOMOGENIZED MILK
• Homogenized Milk is milk which has been treated in
such a manner as to insure breakup of the fat globules
to such an extent that after 48 hours quiescent storage
no visible cream separation occurs on the milk.
• Homogenization refers to the process of forcing the
milk through a homogenizer with the object of sub-
dividing the fat globules.
• In efficiently homogenized milk, the fat globules are
subdivided to 2 microns or less in diameter.

11. FLOWSHEET FOR HOMOGENIZED MILK
MANUFACTURING
Receiving milk
Cooling to 5°C and bulk storage
Pre-heating(35-40°C)
Filtration/Clarification
Cooling to 5°C
Standardizing and storage(5°C)
Pre-heating(60°C)

12. Homogenization
Single stage homogenization Two stage homogenization
(2500psi at 60°C for milk with fat (2000 psi at first stage & 500psi at
upto 6%) the second stage for milk with more
than 6% fat)
Pasteurization(holder or HTST)
Cooling(5°C)
Bottling
Storage(5°C)

13. STERILIZED MILK
• Sterilized Milk may be defined as milk which
has been heated to a temperature of 100°C or
above for such lengths of time that it remains
fit for the human consumption.
• The above definition does not always mean
that treated milk must be completely free of
bacterial spores.

14. FLOW SHEET FOR STERILIZED MILK MANUFACTURING
A. IN-BOTTLE STERILIZATION:-
IN-
Receiving milk
Cooling to 5°C & bulk storage
Pre-heating(35-40°C)
Filtration/Clarification
Cooling to 5°C
Standardizing & Storage(5°C)
Pre-heating(60°C)

15. Homogenization (2500 psi) (60°C)
Clarification (60°C)
Filling & capping
(in cleaned & sterilized bottles)
Sterilization(110°-120°C/25-30 minutes)
Cooling ( at room temperature)
Storage (at room temperature)

16. B. ULTRA HIGH TEMPERATURE STERILIZATION:-
Receiving milk
Cooling to 5°C & bulk storage
Pre-heating(35-40°C)
Filtration/Clarification
Cooling to 5°C
Standardizing & Storage(5°C)
Pre-heating(60°C)

17. Homogenization (2500 psi) (60°C)
Clarification (60°C)
Sterilization (130°-150°C/1-20 seconds)
Rapid cooling
Aseptic packaging
Storage (at room temperature)

18. TYPES OF STERILIZERS
A. For in-bottle sterilization:-
The sterilizers used for in-bottle
sterilization are:-
Batch sterilizers
Continuous sterilizers

19. B. For UHT sterilization:-
Two types of sterilizes are used for ultra high
temperature sterilization of milk. These are:-
Sterilizers operating with direct steam heating.
Sterilizers operating with indirect steam
heating.

22. FLAVOURED MILK
• Flavoured Milk is a milk to which some flavours
have been added.
• When the term ‘milk’ is used, the product should
contain a milk fat %age at least equal to the
minimum legal requirements for market milk.
• When the fat %age is lower i.e. 1-2%, the term
‘drink’ is used

23. TYPES OF FLAVOURED MILK
• Chocolate milks/drinks:- The ingredients used
for chocolate milk/drink are:
Cocoa powder- 1.0-1.5%
Sugar- 5.0-7.0 %
Sodium alginate(stabilizer)- 0.2%

24. • Fruit flavoured milks/drinks:-
Permitted fruit flavours/essences, together
with permitted matching colours and sugars
are used.
The common flavours used are strawberry,
mango, vanilla, banana etc.

25. FLOWSHEET FOR FLAVORED MILK/DRINKS
Receiving milk
Standardizing
Pre-heating(60°C)
Homogenization 2500psi Pre-heating(35-40°C)
Filtration
Mixing cocoa, sugar & stabilizer
OR
Mixing flavour/essence, colour & sugar
Pasteurization (71°C for 30 minutes)
Cooling (5°C)
Bottling & storage(5°C)

26. TONED MILK
• Toned Milk refers to milk obtained by the addition of
water and skim milk powder to whole milk.
• In practice, whole buffalo milk is admixed with
reconstituted spray dried skim milk powder for the
production of toned milk.
• Under PFA rules(1976), toned milk should contain a
minimum of
3.0% fat &
8.5% solids-not-fat throughout India

27. FLOWSHEET FOR TONED MILK MANUFACTURING
Receiving of water in pasteurizing vat
Pre-heating(38-43°C)
Addition of skim milk powder
Mixing
Addition of whole buffalo milk
Mixing
Filtration
Pasteurization(63°C/30 minutes)
Cooling(5°C)
Packaging & Storage(5°C)

28. DOUBLE TONED MILK
• Double Toned Milk is milk which is also
obtained by the addition of water and skim
milk powder to whole milk.
• Under the PFA rules(1976), Double Toned
Milk should contain a minimum of
1.5% fat
9.0% solid-not-fat throughout India.

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