SlideShare uma empresa Scribd logo
1 de 31
Baixar para ler offline
Special types of milk
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.
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.
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%
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
=>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
Special types of milk
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.
Special types of milk
Special types of milk
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)
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)
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.
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)
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)
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)
Homogenization (2500 psi) (60°C)

         Clarification (60°C)

Sterilization (130°-150°C/1-20 seconds)

            Rapid cooling

         Aseptic packaging

   Storage (at room temperature)
TYPES OF STERILIZERS
A. For in-bottle sterilization:-
   The sterilizers used            for   in-bottle
   sterilization are:-
   Batch sterilizers
   Continuous sterilizers
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.
Special types of milk
Special types of milk
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
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%
• 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.
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)
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
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)
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.
De, S.: Outlines Of Dairy Technology, Oxford University
Press, 13th edition, pp- 90-116.
Eckles, C.H., Combs, W.B., & Macy, H.: Milk And Milk
Products, Tata McGraw Hill Publishing Company Ltd,
4th edition, pp-196-199.
Johnson, W. & ,Fundamentals Of Dairy Chemistry, CBS
Publishers, 2nd edition, pp- 224-228.
http://www.fao.org/docrep/w2840e/w2840e0b.htm
http://www.fao.org/docrep/w2840e/w2840e3.htm
http://www.microbiologyprocedure.com/microbiology-in-
dairy/Sterilization-of-milk.htm
http://foodscience.uoguelph.ca/dairyedu/uht.html
http://www.erg.msu.edu/~steffe/handbook/sterile.html
http://www.whqlibdoc.who.int/monograph/WHO_MON
O_48_(p269).pdf
http://www.mohfw.nic.in/MethodsofAnalysis-
MilkandMilkProducts-final-nov05.pdf
http://www.puntofocal.gov.ar/doc/nchn/27/pdf
http://www.ajph.aphapublications.org/cgi/reprint/11/2/14
9.pdf
http://www.oxfordjournals.org/content/41/6/643.fullpdf
http://www.foodscience.uoguelph.ca/dairyedu/homogeniz
ation.html
Special types of milk

Mais conteúdo relacionado

Mais procurados

utilisation of by products from dairy industry
utilisation of by products from dairy industryutilisation of by products from dairy industry
utilisation of by products from dairy industryNIFTEM
 
Utilization of meat Industry by-products and Wastes
Utilization of meat Industry by-products and WastesUtilization of meat Industry by-products and Wastes
Utilization of meat Industry by-products and WastesThiruchenduran Somasundaram
 
MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY
 MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY  MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY
MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY Reshma Balakrishnan
 
Butter Making Process.ppt
Butter Making Process.pptButter Making Process.ppt
Butter Making Process.pptAakashGill8
 
Cream presentation
Cream presentationCream presentation
Cream presentationAliManzar4
 
Milk, Physical Properties and milk fat
Milk, Physical Properties and milk fatMilk, Physical Properties and milk fat
Milk, Physical Properties and milk fatArab Khan
 
Evaporated milk
Evaporated milkEvaporated milk
Evaporated milkAsma Bano
 
Technology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentationTechnology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentationDr.Sharon Abdul Jameela
 
By products of dairy by sakshi thakur
By products of dairy by sakshi thakurBy products of dairy by sakshi thakur
By products of dairy by sakshi thakurSakshi Thakur
 
Retort pouch processing
Retort pouch  processingRetort pouch  processing
Retort pouch processingrooshi mk
 
Skim milk and skim milk powder
Skim milk and skim milk powderSkim milk and skim milk powder
Skim milk and skim milk powderShamim Hossain
 
Manufacture of dairy products
Manufacture of dairy productsManufacture of dairy products
Manufacture of dairy productsnavi04vet
 
Evaporated milk
Evaporated milkEvaporated milk
Evaporated milkkmamun
 
properties of milk and milk product
properties of milk and milk productproperties of milk and milk product
properties of milk and milk productharshitj1
 
Dough rheology
Dough rheologyDough rheology
Dough rheologyponrajan
 

Mais procurados (20)

utilisation of by products from dairy industry
utilisation of by products from dairy industryutilisation of by products from dairy industry
utilisation of by products from dairy industry
 
Cream
CreamCream
Cream
 
Utilization of meat Industry by-products and Wastes
Utilization of meat Industry by-products and WastesUtilization of meat Industry by-products and Wastes
Utilization of meat Industry by-products and Wastes
 
MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY
 MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY  MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY
MEMBRANE TECHNOLOGY IN DAIRY INDUSTRY
 
Butter Making Process.ppt
Butter Making Process.pptButter Making Process.ppt
Butter Making Process.ppt
 
Cream presentation
Cream presentationCream presentation
Cream presentation
 
Composition of milk
Composition of milkComposition of milk
Composition of milk
 
Milk, Physical Properties and milk fat
Milk, Physical Properties and milk fatMilk, Physical Properties and milk fat
Milk, Physical Properties and milk fat
 
Evaporated milk
Evaporated milkEvaporated milk
Evaporated milk
 
Technology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentationTechnology of milk products Dry Milk powder presentation
Technology of milk products Dry Milk powder presentation
 
Packaging and Storing of milk
Packaging and Storing of milkPackaging and Storing of milk
Packaging and Storing of milk
 
By products of dairy by sakshi thakur
By products of dairy by sakshi thakurBy products of dairy by sakshi thakur
By products of dairy by sakshi thakur
 
Retort pouch processing
Retort pouch  processingRetort pouch  processing
Retort pouch processing
 
Skim milk and skim milk powder
Skim milk and skim milk powderSkim milk and skim milk powder
Skim milk and skim milk powder
 
Manufacture of dairy products
Manufacture of dairy productsManufacture of dairy products
Manufacture of dairy products
 
Milk processing
Milk processingMilk processing
Milk processing
 
Condensed milk
Condensed milkCondensed milk
Condensed milk
 
Evaporated milk
Evaporated milkEvaporated milk
Evaporated milk
 
properties of milk and milk product
properties of milk and milk productproperties of milk and milk product
properties of milk and milk product
 
Dough rheology
Dough rheologyDough rheology
Dough rheology
 

Destaque

Milk and milk products
Milk and milk productsMilk and milk products
Milk and milk productsEkta Belwal
 
Dairy PowerPoint
Dairy PowerPointDairy PowerPoint
Dairy PowerPointemurfield
 
Milk chemistry and composition - Basics for Dairy processing
Milk chemistry and composition - Basics for Dairy processingMilk chemistry and composition - Basics for Dairy processing
Milk chemistry and composition - Basics for Dairy processingDhanupriya S
 
Study of Microorganism in Milk(Dairy microbiology)
Study of Microorganism in Milk(Dairy microbiology)Study of Microorganism in Milk(Dairy microbiology)
Study of Microorganism in Milk(Dairy microbiology)Saugat Bhattacharjee
 
Fermented milk products
Fermented milk products Fermented milk products
Fermented milk products Ankita Patil
 
Milk processing operations in a dairy plant
Milk processing operations in a dairy plantMilk processing operations in a dairy plant
Milk processing operations in a dairy plantSaurav Kumar Sahoo
 
Dairy Microbiology. Methods of preservation of milk and Milk Products
Dairy Microbiology. Methods of preservation of milk and Milk ProductsDairy Microbiology. Methods of preservation of milk and Milk Products
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
 
Microbiological safety of milk and processing and consumption behaviour in pa...
Microbiological safety of milk and processing and consumption behaviour in pa...Microbiological safety of milk and processing and consumption behaviour in pa...
Microbiological safety of milk and processing and consumption behaviour in pa...ILRI
 

Destaque (20)

Milk and milk products
Milk and milk productsMilk and milk products
Milk and milk products
 
DIFFERENT TYPES OF MILK
DIFFERENT TYPES OF MILKDIFFERENT TYPES OF MILK
DIFFERENT TYPES OF MILK
 
Milk powerpoint
Milk powerpointMilk powerpoint
Milk powerpoint
 
Dairy PowerPoint
Dairy PowerPointDairy PowerPoint
Dairy PowerPoint
 
Milk
MilkMilk
Milk
 
Milk chemistry and composition - Basics for Dairy processing
Milk chemistry and composition - Basics for Dairy processingMilk chemistry and composition - Basics for Dairy processing
Milk chemistry and composition - Basics for Dairy processing
 
Study of Microorganism in Milk(Dairy microbiology)
Study of Microorganism in Milk(Dairy microbiology)Study of Microorganism in Milk(Dairy microbiology)
Study of Microorganism in Milk(Dairy microbiology)
 
Fermented milk products
Fermented milk products Fermented milk products
Fermented milk products
 
Nestle flavoured milk
Nestle flavoured milkNestle flavoured milk
Nestle flavoured milk
 
analysis of milk
analysis of milkanalysis of milk
analysis of milk
 
Milk[1]
Milk[1]Milk[1]
Milk[1]
 
Dairy, milk processing plant, automated dairy plant
Dairy, milk processing plant, automated dairy plantDairy, milk processing plant, automated dairy plant
Dairy, milk processing plant, automated dairy plant
 
Milk processing operations in a dairy plant
Milk processing operations in a dairy plantMilk processing operations in a dairy plant
Milk processing operations in a dairy plant
 
Dairy Microbiology. Methods of preservation of milk and Milk Products
Dairy Microbiology. Methods of preservation of milk and Milk ProductsDairy Microbiology. Methods of preservation of milk and Milk Products
Dairy Microbiology. Methods of preservation of milk and Milk Products
 
Milk
MilkMilk
Milk
 
Milk
MilkMilk
Milk
 
Client business model
Client business modelClient business model
Client business model
 
Microbiological safety of milk and processing and consumption behaviour in pa...
Microbiological safety of milk and processing and consumption behaviour in pa...Microbiological safety of milk and processing and consumption behaviour in pa...
Microbiological safety of milk and processing and consumption behaviour in pa...
 
Infant milk formula
Infant milk formulaInfant milk formula
Infant milk formula
 
Sterilization by Vamsi Anil Krishna Chandu
Sterilization by Vamsi Anil Krishna ChanduSterilization by Vamsi Anil Krishna Chandu
Sterilization by Vamsi Anil Krishna Chandu
 

Semelhante a Special types of milk

DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)BApoorvaNimalan
 
Dairy product technoloy
Dairy product technoloyDairy product technoloy
Dairy product technoloyAarti Nimesh
 
dairyprocessing-180708173002 (1).pptx
dairyprocessing-180708173002 (1).pptxdairyprocessing-180708173002 (1).pptx
dairyprocessing-180708173002 (1).pptxNguynon69
 
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptx
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptxINDUSTRIAL TRAINING PRESENTATION VITA NEW.pptx
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptxparthdwivedi25
 
Technology of milk products presentation
Technology of milk products presentationTechnology of milk products presentation
Technology of milk products presentationDr.Sharon Abdul Jameela
 
Eagle Brand sweetened condensed milk
Eagle Brand sweetened condensed milkEagle Brand sweetened condensed milk
Eagle Brand sweetened condensed milkLucy Melikyan
 
condensed milk processing
condensed milk processing condensed milk processing
condensed milk processing Muhammad waqas
 
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxPRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxJackson Kirui
 
Dairy Processing for development dairy industry.ppt
Dairy Processing for development dairy industry.pptDairy Processing for development dairy industry.ppt
Dairy Processing for development dairy industry.pptBowieIra
 
Milk processing
Milk processingMilk processing
Milk processingFSNutri
 
Dairy processing
Dairy processingDairy processing
Dairy processingshrinithya
 
Operations in milk processing plant
Operations in milk processing plantOperations in milk processing plant
Operations in milk processing plantChinmaiDastikop
 
Fermented Dairy Products Manufacture.pptx
Fermented Dairy Products Manufacture.pptxFermented Dairy Products Manufacture.pptx
Fermented Dairy Products Manufacture.pptxAfra Jamal
 

Semelhante a Special types of milk (20)

DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
DAIRY INDUTRY AND ETP (EFFLUENT TREATMENT PLANT)
 
Dairy product technoloy
Dairy product technoloyDairy product technoloy
Dairy product technoloy
 
Milk & Milk product
Milk & Milk productMilk & Milk product
Milk & Milk product
 
dairyprocessing-180708173002 (1).pptx
dairyprocessing-180708173002 (1).pptxdairyprocessing-180708173002 (1).pptx
dairyprocessing-180708173002 (1).pptx
 
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptx
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptxINDUSTRIAL TRAINING PRESENTATION VITA NEW.pptx
INDUSTRIAL TRAINING PRESENTATION VITA NEW.pptx
 
Report
ReportReport
Report
 
Technology of milk products presentation
Technology of milk products presentationTechnology of milk products presentation
Technology of milk products presentation
 
Eagle Brand sweetened condensed milk
Eagle Brand sweetened condensed milkEagle Brand sweetened condensed milk
Eagle Brand sweetened condensed milk
 
Dairy processing copied
Dairy processing copiedDairy processing copied
Dairy processing copied
 
condensed milk processing
condensed milk processing condensed milk processing
condensed milk processing
 
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptxPRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
PRINCIPLES OF FLUID_MILK PROCESSING1.pptx-1[1].pptx
 
Dairy Processing for development dairy industry.ppt
Dairy Processing for development dairy industry.pptDairy Processing for development dairy industry.ppt
Dairy Processing for development dairy industry.ppt
 
Milk processing
Milk processingMilk processing
Milk processing
 
Dairy processing
Dairy processingDairy processing
Dairy processing
 
milk procurement
milk procurementmilk procurement
milk procurement
 
Pasteurization
PasteurizationPasteurization
Pasteurization
 
Pasteurization
PasteurizationPasteurization
Pasteurization
 
Milk
MilkMilk
Milk
 
Operations in milk processing plant
Operations in milk processing plantOperations in milk processing plant
Operations in milk processing plant
 
Fermented Dairy Products Manufacture.pptx
Fermented Dairy Products Manufacture.pptxFermented Dairy Products Manufacture.pptx
Fermented Dairy Products Manufacture.pptx
 

Mais de Pallavi Dhotra

MS-11 Assignment Strategic Management
MS-11 Assignment Strategic ManagementMS-11 Assignment Strategic Management
MS-11 Assignment Strategic ManagementPallavi Dhotra
 
MS-09 assignment Managerial Economics
MS-09 assignment Managerial EconomicsMS-09 assignment Managerial Economics
MS-09 assignment Managerial EconomicsPallavi Dhotra
 
MS- 05 assignment Management of Machines & Materials
MS- 05 assignment Management of Machines & MaterialsMS- 05 assignment Management of Machines & Materials
MS- 05 assignment Management of Machines & MaterialsPallavi Dhotra
 
Ms 95 assignment Research Methodology for Management Decisions
Ms 95 assignment Research Methodology for Management DecisionsMs 95 assignment Research Methodology for Management Decisions
Ms 95 assignment Research Methodology for Management DecisionsPallavi Dhotra
 
Project on apple pickle
Project on apple pickleProject on apple pickle
Project on apple picklePallavi Dhotra
 
Beer types, production &spoilage
Beer  types, production &spoilageBeer  types, production &spoilage
Beer types, production &spoilagePallavi Dhotra
 

Mais de Pallavi Dhotra (13)

MS-11 Assignment Strategic Management
MS-11 Assignment Strategic ManagementMS-11 Assignment Strategic Management
MS-11 Assignment Strategic Management
 
MS-09 assignment Managerial Economics
MS-09 assignment Managerial EconomicsMS-09 assignment Managerial Economics
MS-09 assignment Managerial Economics
 
MS- 05 assignment Management of Machines & Materials
MS- 05 assignment Management of Machines & MaterialsMS- 05 assignment Management of Machines & Materials
MS- 05 assignment Management of Machines & Materials
 
Ms 95 assignment Research Methodology for Management Decisions
Ms 95 assignment Research Methodology for Management DecisionsMs 95 assignment Research Methodology for Management Decisions
Ms 95 assignment Research Methodology for Management Decisions
 
Ms 6
Ms 6Ms 6
Ms 6
 
Ms 3
Ms 3Ms 3
Ms 3
 
Ms 2
Ms 2Ms 2
Ms 2
 
Ms 1
Ms 1Ms 1
Ms 1
 
Project on apple pickle
Project on apple pickleProject on apple pickle
Project on apple pickle
 
Hurdle technology
Hurdle technology Hurdle technology
Hurdle technology
 
Flavor potentiators
Flavor potentiatorsFlavor potentiators
Flavor potentiators
 
Apple pickle
Apple pickleApple pickle
Apple pickle
 
Beer types, production &spoilage
Beer  types, production &spoilageBeer  types, production &spoilage
Beer types, production &spoilage
 

Último

CAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxCAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxSaurabhParmar42
 
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfMaximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfTechSoup
 
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxPractical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxKatherine Villaluna
 
Patterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxPatterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxMYDA ANGELICA SUAN
 
5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...CaraSkikne1
 
The Singapore Teaching Practice document
The Singapore Teaching Practice documentThe Singapore Teaching Practice document
The Singapore Teaching Practice documentXsasf Sfdfasd
 
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptx
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptxPISA-VET launch_El Iza Mohamedou_19 March 2024.pptx
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptxEduSkills OECD
 
Easter in the USA presentation by Chloe.
Easter in the USA presentation by Chloe.Easter in the USA presentation by Chloe.
Easter in the USA presentation by Chloe.EnglishCEIPdeSigeiro
 
3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptxmary850239
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxDr. Asif Anas
 
CapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapitolTechU
 
Diploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfDiploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfMohonDas
 
General views of Histopathology and step
General views of Histopathology and stepGeneral views of Histopathology and step
General views of Histopathology and stepobaje godwin sunday
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICESayali Powar
 
Philosophy of Education and Educational Philosophy
Philosophy of Education  and Educational PhilosophyPhilosophy of Education  and Educational Philosophy
Philosophy of Education and Educational PhilosophyShuvankar Madhu
 
The Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsThe Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsEugene Lysak
 
Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.raviapr7
 
How to Add a New Field in Existing Kanban View in Odoo 17
How to Add a New Field in Existing Kanban View in Odoo 17How to Add a New Field in Existing Kanban View in Odoo 17
How to Add a New Field in Existing Kanban View in Odoo 17Celine George
 

Último (20)

CAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxCAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptx
 
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfMaximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
 
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxPractical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
 
Prelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quizPrelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quiz
 
Patterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxPatterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptx
 
5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...
 
The Singapore Teaching Practice document
The Singapore Teaching Practice documentThe Singapore Teaching Practice document
The Singapore Teaching Practice document
 
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptx
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptxPISA-VET launch_El Iza Mohamedou_19 March 2024.pptx
PISA-VET launch_El Iza Mohamedou_19 March 2024.pptx
 
Easter in the USA presentation by Chloe.
Easter in the USA presentation by Chloe.Easter in the USA presentation by Chloe.
Easter in the USA presentation by Chloe.
 
3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptx
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptx
 
CapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptx
 
Diploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfDiploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdf
 
General views of Histopathology and step
General views of Histopathology and stepGeneral views of Histopathology and step
General views of Histopathology and step
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICE
 
Philosophy of Education and Educational Philosophy
Philosophy of Education  and Educational PhilosophyPhilosophy of Education  and Educational Philosophy
Philosophy of Education and Educational Philosophy
 
The Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsThe Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George Wells
 
Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.
 
How to Add a New Field in Existing Kanban View in Odoo 17
How to Add a New Field in Existing Kanban View in Odoo 17How to Add a New Field in Existing Kanban View in Odoo 17
How to Add a New Field in Existing Kanban View in Odoo 17
 

Special types of milk

  • 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.
  • 29. De, S.: Outlines Of Dairy Technology, Oxford University Press, 13th edition, pp- 90-116. Eckles, C.H., Combs, W.B., & Macy, H.: Milk And Milk Products, Tata McGraw Hill Publishing Company Ltd, 4th edition, pp-196-199. Johnson, W. & ,Fundamentals Of Dairy Chemistry, CBS Publishers, 2nd edition, pp- 224-228. http://www.fao.org/docrep/w2840e/w2840e0b.htm http://www.fao.org/docrep/w2840e/w2840e3.htm http://www.microbiologyprocedure.com/microbiology-in- dairy/Sterilization-of-milk.htm http://foodscience.uoguelph.ca/dairyedu/uht.html