This document discusses different types of milk available in the market. It introduces milk and the major milk producers India. It then describes several processed milk products- standardized milk, homogenized milk, sterilized milk, flavored milk, toned milk, and double toned milk. For each type, it provides a definition and explains the processing method and standards. The key types of processed milk are standardized, homogenized, sterilized, flavored, toned, and double toned milk.

1. TYPES OF MILK AVAILABLE IN
MARKET
Submitted by:
Nabam Reenyum
A0989216064

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 estimation, the country produced
102 million MT of milk with annual worth Rs 1.232 billion

3. SPECIAL TYPES OF MILK
• Under the category of milk are include those processed milk products
which physically resemble and behave like liquid milk .
 These processed milk products are:
 Standardised milk
 Homogenised milk
 Sterilised milk
 Flavour milk
 Toned milk
 Double toned milk .

4. STANDARDISED MILK
• Standardised milk is a milk in which the original fat and
also the ratio of fat to the milk solid contents has Ben
changed either by :-
1. The removal of milk fat or
2. The addition of skim milk or
3. The addition of cream milk
• According to PFA rules(1976) standardised milk should
contain:–
1. Minimum fat– 4.5%
2. Minimum SNF %- 8.5%

5. HOMOGENISED MILK
• Homogenised milk is a 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 occur on the milk.
• Homogenisation refer to the processed of forcing the milk
through a homogeniser with the object of sub dividing the
fat globules.
• In efficiently homogenised milk , the fat globules are sub
divided to 2 microns or less in a diameter.

6. STERILISED MILK
• Sterilised milk may be defined as milk which has been
heated to a temperature of 100’c or above such length of
time that it remains fit for the human consumption.
• The above definition does not always mean that treated
milk must completely free of bacterial spores.

7. FLAVOURED MILK
• Flavoured milk is a milk to which some flavours has been
added .
• When the term milk is used , the product should contain
milk fat% at least equal to the minimum legal requirement
for market milk.

8. TYPES OF FLAVOURED MILK
Chocolate milk /drinks – the ingredients used for chocolate milk /
drinks are:
Cocoa powder – 1.0-1.5%
Sugar – 5.0 -7.0
Sodium alginate -0.2%
Fruit flavoured milk –permitted fruit flavours together with
permitted matching colours and sugar are used .
The common flavours used are vanilla , strawberry, banana etc.

9. 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
minimum of
3.0% fat &
8.5% solids not fat throughout India.

10. 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 PFA rules (1976) Double toned milk should contain
a minimum of
 1.5% fat
9.0 % solid not fat throughout India.