Cereals and legumes are incorporated into milk and milk products to provide nutritional and health benefits. They add fiber, amino acids, minerals, and prebiotics which promote probiotic bacteria growth. Common milk products made with cereals and legumes include kheer/payasam, kadhi, dahiwada, rabdi, and fermented cereal-milk blends. These composite foods provide balanced nutrition suitable for complementary feeding of infants and children to address malnutrition issues.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Membranes act as selective barriers that allow certain molecules to pass through while restricting others. They can be classified based on properties like thickness, material, charge, and symmetry. Membrane filtration uses a porous membrane to separate particles in a fluid based on size. Key membrane processes driven by pressure or concentration gradients include microfiltration, ultrafiltration, nanofiltration, reverse osmosis, and dialysis. These find many applications in dairy processing like fat removal, protein fractionation, and wastewater treatment. Fouling can reduce membrane performance over time but various pre-treatment and cleaning methods can minimize this.
The document describes the butter making process. It defines butter according to FSSAI and PFA and provides the standards for table butter. The process involves standardization, pasteurization, cooling, ripening, churning, washing, salting and packaging of butter. Ripening of cream with starter culture is important to develop flavor. Churning involves breaking the emulsion of cream into butter grains through agitation. Factors like fat composition, globule size, cream richness and viscosity influence churnability and body of butter.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
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.
Barley classification, malting and processingpriteesutar
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Membranes act as selective barriers that allow certain molecules to pass through while restricting others. They can be classified based on properties like thickness, material, charge, and symmetry. Membrane filtration uses a porous membrane to separate particles in a fluid based on size. Key membrane processes driven by pressure or concentration gradients include microfiltration, ultrafiltration, nanofiltration, reverse osmosis, and dialysis. These find many applications in dairy processing like fat removal, protein fractionation, and wastewater treatment. Fouling can reduce membrane performance over time but various pre-treatment and cleaning methods can minimize this.
The document describes the butter making process. It defines butter according to FSSAI and PFA and provides the standards for table butter. The process involves standardization, pasteurization, cooling, ripening, churning, washing, salting and packaging of butter. Ripening of cream with starter culture is important to develop flavor. Churning involves breaking the emulsion of cream into butter grains through agitation. Factors like fat composition, globule size, cream richness and viscosity influence churnability and body of butter.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
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.
Barley classification, malting and processingpriteesutar
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
Butter: Manufacturing Process and Standard specificationsPRASANNA BHALERAO
Butter is defined as a fatty product derived exclusively from milk. It is principally in the form of a water-in-oil emulsion and has a minimum milk fat content of 80%. The butter making process involves pasteurizing, ripening, churning, working, and packaging the cream. Additives like salt and coloring are often added to butter to improve qualities like flavor and shelf life. Butter is classified based on factors like acidity of cream, salt content, and intended end use.
The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Lecture 4 nfdm & whole milk powder (1)Sowmya Marka
The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
Pasteurization and Homogenization of milkSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Bactofugation is a process that uses centrifugal force to remove microorganisms like spore-forming bacteria from milk. This allows the milk to be sterilized at lower temperatures, preventing defects caused by these heat-resistant microbes. Bactofugation concentrates the microorganisms on the edges of a separator bowl, removing a small portion of milk containing these bacteria. The separated milk can then be sterilized separately and added back without nutrient losses. This process improves milk quality and allows for production of certain cheeses with less heating alteration of flavor.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.
This document describes the butter making process. It defines butter according to various standards and outlines the key steps in production: standardizing cream, pasteurization, cooling, ripening with starter cultures, churning to convert the emulsion, draining buttermilk, washing butter grains, salting, adjusting moisture, and working the butter. Factors that influence churning and the body of butter include the chemical composition of butterfat, size of fat globules, richness of cream, and churning temperature, speed, and fullness.
Meat and meat products can be considered functional foods when processed to enhance their health benefits. Studies have shown that adding ingredients like antioxidants, oils, fibers, and probiotics to meat can boost its nutritional profile. Functional modifications may include reducing fat and sodium content while increasing antioxidants, omega-3 fatty acids, and protein. Using meat as a vehicle for delivering beneficial compounds can help alleviate nutritional deficiencies and support health.
Bactofugation is a process that removes microorganisms like bacteria from milk using centrifugal force. It is commonly used in making hard and semi-hard cheeses. During bactofugation, milk is heated and then centrifuged at high speeds up to 10,000g, which separates bacteria from the milk based on the bacteria's higher density. The concentrated bacteria are removed, reducing bacterial counts by 50-60% without needing excessive heating. This process improves milk quality and purity while allowing the inactivation of heat-resistant spores at lower time-temperature combinations than traditional pasteurization alone.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
This document discusses the process of parboiling paddy or rice. It involves three main steps: soaking the paddy in water, steaming it to gelatinize the starch, and then drying it. Soaking is typically done at elevated temperatures from 50-75°C for shorter durations compared to room temperature soaking. Steaming is usually done with saturated steam at pressures of 1-5 kg/cm2 for 2-30 minutes depending on the batch size. Drying involves spreading the parboiled paddy in thin layers and stirring periodically to dry it fully. Parboiling improves the nutritional value of rice and reduces breakage during milling.
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.
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
Bread faults and remidies by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
This document provides information on common bread faults, their causes, and solutions. It also discusses parameters for baking bread, including dough temperature, proofer humidity, proofing time, oven temperature, and baking time. Additional sections cover topics like kneading, the purposes of mixing dough, undermixing and overmixing dough.
Traditional fermented milk products of india by Geeta ChauhanGeeta12344
- Traditional fermented milk products like dahi, lassi, and shrikhand have been an important part of Indian culture for thousands of years according to ancient texts.
- India is currently the world's largest producer and consumer of milk, producing over 8.5 million tons annually. Increased demand and private investment are expected to further increase production.
- Fermented milk products make up 45% of India's total milk usage. They are considered healthy as they contain probiotics and aid in lactose digestion. Standardizing production techniques while maintaining quality presents challenges to further developing these traditional products commercially.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
Lecture 4 nfdm & whole milk powder (1)Sowmya Marka
The document describes the process for producing whole milk powder and non-fat dry milk powder. The key steps are receiving and selecting high quality milk, heat treatment to destroy pathogens and inactivate enzymes, evaporation to concentrate the milk, drying through spray drying or roller drying, packaging and storage. Quality is maintained through controls on microbiological and chemical composition as well as powder properties like solubility, bulk density and flowability that depend on the manufacturing and drying techniques used.
Pasteurization and Homogenization of milkSumit Bansal
Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Bactofugation is a process that uses centrifugal force to remove microorganisms like spore-forming bacteria from milk. This allows the milk to be sterilized at lower temperatures, preventing defects caused by these heat-resistant microbes. Bactofugation concentrates the microorganisms on the edges of a separator bowl, removing a small portion of milk containing these bacteria. The separated milk can then be sterilized separately and added back without nutrient losses. This process improves milk quality and allows for production of certain cheeses with less heating alteration of flavor.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
The document discusses the preservation of eggs through various methods to prevent microbial growth. It describes techniques used for small-scale preservation like glass water, lime water, and oil coating. Large-scale methods include cold storage, oil dipping, and storage under CO2 atmosphere. The document also addresses residues that may be present in eggs from drugs, hormones, or pesticides and methods for detecting residues like antibiotics. Finally, it outlines different types of egg products like liquid, frozen, and dried products and considerations for safe handling and storage.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Butter is made by churning cream to separate the butterfat globules. The document discusses the definition, history, properties, classification, manufacturing process, packaging and storage of butter. It defines butter as a concentrate containing at least 80% milk fat obtained by churning cream. The manufacturing process involves receiving milk, separating cream, standardizing, pasteurizing, churning, ripening, packaging and storage. Butter can be classified based on storage, manufacturing practice, acidity of cream and salt content.
This document describes the butter making process. It defines butter according to various standards and outlines the key steps in production: standardizing cream, pasteurization, cooling, ripening with starter cultures, churning to convert the emulsion, draining buttermilk, washing butter grains, salting, adjusting moisture, and working the butter. Factors that influence churning and the body of butter include the chemical composition of butterfat, size of fat globules, richness of cream, and churning temperature, speed, and fullness.
Meat and meat products can be considered functional foods when processed to enhance their health benefits. Studies have shown that adding ingredients like antioxidants, oils, fibers, and probiotics to meat can boost its nutritional profile. Functional modifications may include reducing fat and sodium content while increasing antioxidants, omega-3 fatty acids, and protein. Using meat as a vehicle for delivering beneficial compounds can help alleviate nutritional deficiencies and support health.
Bactofugation is a process that removes microorganisms like bacteria from milk using centrifugal force. It is commonly used in making hard and semi-hard cheeses. During bactofugation, milk is heated and then centrifuged at high speeds up to 10,000g, which separates bacteria from the milk based on the bacteria's higher density. The concentrated bacteria are removed, reducing bacterial counts by 50-60% without needing excessive heating. This process improves milk quality and purity while allowing the inactivation of heat-resistant spores at lower time-temperature combinations than traditional pasteurization alone.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
This document discusses the process of parboiling paddy or rice. It involves three main steps: soaking the paddy in water, steaming it to gelatinize the starch, and then drying it. Soaking is typically done at elevated temperatures from 50-75°C for shorter durations compared to room temperature soaking. Steaming is usually done with saturated steam at pressures of 1-5 kg/cm2 for 2-30 minutes depending on the batch size. Drying involves spreading the parboiled paddy in thin layers and stirring periodically to dry it fully. Parboiling improves the nutritional value of rice and reduces breakage during milling.
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.
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
Bread faults and remidies by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
This document provides information on common bread faults, their causes, and solutions. It also discusses parameters for baking bread, including dough temperature, proofer humidity, proofing time, oven temperature, and baking time. Additional sections cover topics like kneading, the purposes of mixing dough, undermixing and overmixing dough.
Traditional fermented milk products of india by Geeta ChauhanGeeta12344
- Traditional fermented milk products like dahi, lassi, and shrikhand have been an important part of Indian culture for thousands of years according to ancient texts.
- India is currently the world's largest producer and consumer of milk, producing over 8.5 million tons annually. Increased demand and private investment are expected to further increase production.
- Fermented milk products make up 45% of India's total milk usage. They are considered healthy as they contain probiotics and aid in lactose digestion. Standardizing production techniques while maintaining quality presents challenges to further developing these traditional products commercially.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
This document provides information on the processing of paneer, an Indian cheese made by coagulating milk using acids. It discusses the traditional production of paneer in India, noting that about 5% of India's annual milk production is converted to paneer. The document outlines the industrial process for making paneer, including heating the milk, adding an acid like citric acid to coagulate it, filtering and pressing the curds. It compares paneer made from buffalo milk versus cow milk. Finally, it lists the key equipment used in industrial paneer production like vats, hoops, presses and packaging machines.
This document discusses the utilization of dairy by-products. It begins by defining by-products as secondary products from manufacturing processes. In the dairy industry, main by-products include skim milk, whey, buttermilk, and ghee residue. If not utilized properly, they can cause environmental issues but provide profit opportunities if used correctly. The document then discusses the production and uses of various by-products like skim milk, buttermilk, whey, and casein in food, animal feed, and other applications. It provides details on processing methods and standards for these by-products.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
This document presents a project report on the development of foxtail millet pastry and dessert. It discusses how foxtail millet flour was used to replace wheat flour in pastries to improve their nutritional value. The report describes the nutritional benefits of foxtail millet and other ingredients used. It outlines the methodology used to make foxtail millet pastries, including mixing, baking, and cooling the batter. Finally, it concludes that foxtail millet pastries provide nutrition and taste while being gluten-free, and have potential for use in the bakery industry.
This document discusses the utilization of dairy by-products, focusing on skim milk. It outlines how skim milk is produced and its large quantities as a by-product of butter and cheese making. The document then discusses several ways skim milk can be utilized, including as human food either on its own or in cooking, as animal feed, in cheese production, as fertilizer, and in the production of casein which has various industrial uses. The best uses are directly as human food or animal feed to extract the most nutritional value from this by-product.
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.
This document discusses kefir, a fermented dairy beverage produced by inoculating milk with kefir grains. Kefir grains contain various lactic acid bacteria and yeasts that ferment the milk sugars to produce kefir's characteristic sour taste, slightly alcoholic and yeasty flavor. Kefir provides probiotics and nutrients like protein, calcium and B vitamins. It is prepared by mixing pasteurized milk with kefir grains, incubating to ferment, then separating the grains to produce a drinkable consistency high in beneficial microbes and nutrients. Kefir grains can be preserved through drying or refrigeration and reused to make repeated batches of the probiotic fermented milk beverage.
Mother Dairy has launched a new cow milk variant in Delhi NCR. The cow milk variant will be available in 500ml packs priced at Rs. 20. Sandeep Ghosh, the Business Head of Milk at Mother Dairy, said the new cow milk is light, digestive, and nutritious aimed at children aged 1 to 7 years. They are currently supplying 50,000-60,000 liters per day and want to increase to 100,000 liters in the next 10-15 days.
This document provides information on various fermented dairy products. It begins with an introduction to fermented dairy products in general and how they are produced through microbial fermentation. It then discusses specific fermented dairy products like curd, yogurt, sour cream, buttermilk, kefir, and cheese. For each product, it provides details on the production process and microbial cultures used, as well as nutritional and health benefits. The document aims to educate the reader on the wide variety of traditional and commercially produced fermented dairy foods from around the world.
This document provides information about ladoo, a traditional Indian dessert. It discusses the history and uses of ladoo in India. Common types of ladoos include rava ladoo, coconut ladoo, boondi ladoo, and besan ladoo. The document then provides a detailed recipe for preparing boondi ladoo at home or on a large scale. It also discusses the nutritional composition and benefits of multigrain ladoo and coconut ladoo made with virgin coconut meal. The document suggests providing ladoos to children between 6 months to 5 years as a periodic nutrition supplement due to its nutritional value.
This document provides information about the nutrients found in milk, including minerals like calcium and phosphorus, as well as vitamins A, B2, B1, niacin, and D. It discusses the macronutrients in milk like carbohydrates, fat, protein, and water. The document also covers different types of milk products, processing methods like pasteurization and homogenization, storage tips, and uses of milk in recipes.
Paneer is a type of cheese made by curdling milk with acid. It is traditionally made from buffalo milk but can also be made from cow milk. The industrial process involves standardizing, heating, cooling, and coagulating the milk with citric acid before pressing the curds into blocks. The blocks are chilled in water and stored in cold rooms. Paneer made from buffalo milk has a firmer texture compared to that made from cow milk.
This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
There are many good things about oats: they are fast to cook, good to eat and a fantastic source of fibre. Since you’re adding the apricots and prunes, there’s no need to add sugar.
This document presents the results of a student project on developing herbal dairy products. The project evaluated pudina custard with varying levels of mint paste, aloe vera sandesh, and an aloe vera whey drink. Key findings include the polyphenol content and sensory properties of the products. The 2% pudina custard and 10% aloe vera sandesh scored highest on sensory evaluation. Various solvent extractions were used to determine polyphenol content. The project demonstrates the potential of fortifying dairy with herbs and spices to develop functional foods.
This document provides information on tin sweet products made from milk, specifically gulab jamun and rasgulla. It discusses the ingredients, processing methods, packaging, and storage of these traditional Indian desserts. For gulab jamun, the key steps include preparing khoa, mixing it with maida and baking powder, frying the balls, and soaking them in sugar syrup. For rasgulla, the main steps are making chhena, shaping it into balls, boiling the balls in syrup, and packaging the finished product in tin containers. Quality testing includes sensory evaluation and microbiological analysis. The goal of the processing methods outlined is to produce high quality tin sweet products with increased shelf life through appropriate packaging.
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Incorporation of cereals and legumes in milk and milk products
1. RAMYA M
M.Tech Food Technology
CFDT, TANUVAS, Chennai - 52.
ramya2798@gmail.com
2. CONTENT
• What are Cereals and legumes?
• Why we use cereals and legumes in milk and
milk products?
• List of milk products by incorporating cereals
and legumes.
• Other Milk-Cereal-based Composite
Complementary Foods
• Conclusion
3. WHAT IS CEREALS?
• Cereals-the grass family.
• They are grown for their
seeds (grains) which are high
in carbohydrates and protein.
• The water content of the
grains is low compared to
other vegetables.
• Eg: rice, wheat, maize and
sorghum.
4. WHAT IS LEGUMES?
• Legumes are a class of vegetables
that includes beans, peas and
lentils.
• low in fat, contain no cholesterol,
and are high in folate, potassium,
iron and magnesium.
• They also contains soluble and
insoluble fiber.
• A good source of protein, legumes
can be a healthy substitute for
meat, which contains fat and
cholesterol.
5. Why we use cereals and legumes
in milk and milk products?
• Nutritional benefits
• Nutraceutical benefits
• Malnutrition
• Infant foods
• By adding cereal concentrate in feeds, increase
the CLA in cow milk.
• Gives richness in fiber, oligosaccharides, amino
acids and certain minerals which promote the
growth of probiotic bacteria.
6. Milk Products from cereal and
legumes
• Kheer and their instant mixes
• Payasam
• Kadhi
• Dahiwada
• rabati
• Cereal based fermented product
• Innovative food products with cereals
7. Kheer
• Kheer is a heat concentrated milk based confection
with added cereals, sugar, nuts and dry fruits.
• The different varieties of kheer and payasam are :
Rice kheer
Saboodana payasam
Semya / Semolina payasam
Kaddu- ki- kheer
Khas-Khas kheer
Rava - payasam
Coconut - kheer
Lauki-ka- kheer
Green gram dal payasam
Bengal gram dal payasam
• Shelf life - 2-3 days at 37 ˚C ± 1˚C and 10-15 days
8. Standardized milk with 4.5 - 5.5 % fat and
8.5 to 9 % SNF is taken in a pan and boiled
Rice is washed and added to the milk at the
rate of 2.5%
When concentration of milk reaches 1.8 fold,
sugar is added at the rate of 5-5.7% of milk
taken
Heating cum stirring is continued until rice is
properly cooked
Heating is stopped when the concentration
reaches 2-3 times the initial. Powdered
cardamom is added at the end for flavouring
Kheer
9. Instant rice kheer mix
• NDRI, Kernal
• Shelf life of product is 6 months at 37°C
• Drying cum Instantization of rice and milk
phase of the product
• Rice grains is processed for quick-
cooking.
• 1.9 % Moisture, 18.2% fat, 2.5% ash,
15.3% protein, 62.1% carbohydrate.
10. Instant vermicelli kheer mix
• DFRL, Mysore
• Shelf life of product is 6 months at
37°C
• Low fat and nutritious.
• Energy rich food with 386 kcal/100g
11. Instant Dalia mix
• Milk and wheat based dessert
• Breakfast food
• Limited keeping quality ever under refrigeration
• Milk concentrate along with wheat flour and sugar
dried in two-stage spray drier
• Precooked whole wheat grain (pregelatinization)
and dried in fludized bed drier and cracked into
dalia
• 3.33 % Moisture, 12.7% fat, 2.58% ash, 13.11%
protein, 6.54% amylose and free fat of 8.41%.
12. Kadhi
• Kadhi - well-known culinary
food item prepared from dahi.
• Milk solid content in kadhi : 6-8% and
other solids : 6-7%.
• Kadhi exhibits a mildly acidic taste
with characteristic cooked flavour.
• Besan flour also acts as a thickening
agent.
13. Milk standardized to 0.8-1.0% fat. Milk is
pasteurized, cooled to 37°C
It is inoculated with a mixed culture of L. lactis, S.
thermophilus and L. cremoris.
The fermented dahi is stirred with Bengal gram
flour at 5 % dahi along with equal quantity of water
The mixture is cooked at boiling temperature
Add appropriate quantity of turmeric powder,
spices and salt are added. At the end of boiling, the
total solids content will be approximately 14-16%
Kadhi
14. Instant kadhi powder
• Dehydrated kadhi or kasha - a ready to mix product
• Kadhi Powder - a convenience product of the future.
• To produce dried kadhi, the slurry obtained by the
process is cooled to about 60°C and dried on a double
drum roller dryer.
• The speed of roller is 16-20 rpm and a steam pressure
of 45-50 psi.
15. Dahiwada
• Dahiwada - a snack or may accompany a
meal as a side dish.
• Deep fried black gram dal batter
patties (wada) are dipped in dahi and
allowed to soak.
• They are usually garnished with sweet
chutney prepared from tamarind and
jaggery.
16. 500 g of black gram dal is soaked in water
overnight and drained and ground to a thick batter,
using as little water as possible.
It is mixed with spices and shaped into patties of
5-7 cm diameter and 1 cm thickness.
The patties are fried in ghee or oil at 150°C until
they are cooked properly. They are soaked in salt
water for 10 minutes and excessive water is
squeezed out.
The patties (wada) are soaked in the beaten dahi.
Before serving, dahiwada is garnished with, chilli
powder and with chopped mint leaves
Preparation of Dahiwada
17. Rabadi
• Rabadi - a fermented indigenous
food of India.
• It is prepared by mixing and
fermenting flour of wheat, pearl
millet , barley or maize with
buttermilk (40-45̊C) for 4-6 h.
• lactic acid fermented food in
which lactose undergoes acid
fermentation naturally and
readily
18. Rabadi using pearl millet
• NDRI, Karnal by Modha, H et al., (2011).
• Skim milk and flour of 24 h germinated pearl
millet grains are left for fermentation and
packed and stored at 5-7°C
• The shelflife - 7 days at refrigerated
temperature.
19. INNOVATIVE CEREAL BASED MILK
PRODUCTS
• Preparation of burfi blended with finger millet.
• Development of low calorie shrikhand using Pearl
millet.
• Probiotic Fermented cereal Milk product.
• Fermented finger millet beverage
20. Preparation of burfi blended with
finger millet
Burfi was prepared using buffalo milk
(6% fat , 9% SNF) with constant level
of sugar and different level of finger
millet (3, 6, 9, 12% by wt).
Study reveals that finger millet burfi
with 3% finger millet powder is fairly
acceptable and comparatively cheaper.
21. Development of low calorie shrikhand
using Pearl millet
Pearl millet contains large number of
essential amino acids, micronutrients
and insoluble dietary fibre.
In this study complete replacement of
sugar has been made, instead of sugar
sucralose was added at 100ppm,
200ppm, 300ppm to chakka with 0.5%
powdered bajra.
After trials it is concluded that 0.5%
roasted powdered bajra with 300 ppm
sucralose was satisfactory.
22. Development of low calorie shrikhand using
Pearl millet
Inoculation of 1% inoculum and roasted
powdered pearl millet 0.5% in skimmed milk
and incubate it
Straining the chakka mass using muslin cloth
Addition of 300ppm of sucrolose (wg. Of
chakka)
Kneading
Packing and storage
23. cow milk, heated at 85°C for 10 min and cooled to
45°C and divided into two parts
The first part of milk inoculated with the yoghurt
starter culture. The second part inoculated with
the Lactobacillus helveticus at ratio 3% (w/w) and
incubated at 42°C.
after curdling, the two parts of fermented milk
were mixed together and concentrate it.
Cereals of wheat, oats, sorghum, naked barley and
barley were cleaned and socked with water for 1 h
and cooked for 30 mins and dried into course
granules.
coarse granule is mixed with concentrated
fermented milk and allowed for fermentation and
moistened with salted whey and spices. Made into
small balls, placed on plates and dried in oven at
50°C for 48 h and packed
Fermented cereal Mix milk product
24. Fermented finger millet beverages
• probiotic beverage
• It could be kept in refrigerated (5±1°C) storage
up to 5 weeks.
• sucrose, fresh cow milk, and cocoa powder added
to fermenated finger millet by Lactobacillus
casei
• The highest acceptability was achieved by the
sample fermented for 4 h.
25. Finger millet grains were thoroughly washed and
the impurities was discarded with the water. The
grains were roasted for 3 minutes and ground and
sieved.
25 g of flour was cooked with 500 mL of water in a
sterilized container and boiled at 78°C, it was
retained for a further 10 minutes.
The solution was cooled to 40°C, 0.031 gL−1 of
Lactobacillus casei431® culture was added and
incubated at 37oC for 2, 4 and 6 hours
respectively.
150 ml of milk was pasteurized (78°C / min) and 46
g/L of sugar, 7.9 g/L of cocoa powder were added
to the milk and mixed well.
This mixture was added to the fermented finger
millet solution and mixed well, filled to sterilized
glass bottles and sealed.
Fermented finger millet beverages
26. Milk-Cereal-based Composite Complementary Foods
• Weaning mixtures prepared with 45 percent precooked
pearl millet flour, SMP, groundnut oil and sucrose - energy
malnutrition.
• Pearl millet baby food – 70% flour, 13% malt and 17 % milk
powder increased digestibility and lowered the viscosity of
the foods and provided adequate protein and energy level
for one year old children.
• Archana reported that weaning mixtures having pearl millet
(raw/malted/blanched), cow pea or mung bean, SMP, sugar
and ghee were highly acceptable with reasonable shelf life.
27. • Extrusion of baby food – 70% pearl millet and 30%
cow pea supplied 17% of the daily needs of
protein, 72% lysine and 110% of threonine in two
year old children.
• Zaheeruddin developed barley based nutrimix, a
complementary food, by subjecting pearled and un-
pearled barley to hydrothermal and extrusion
processing to obtain flour and dry blended with
either whey protein concentrate, skimmed milk
powder.
• Shuddhodhan developed iron and zinc fortified
pearl millet based nutrimix by adding germinated
pearl millet to extrusion processing with either
whey protein concentrate, SMP and iron and zinc
salts. ammonium ferric citrate and zinc sulphate
were found suitable for fortification of nutrimix.
28. Conclusion
• Presently, developing countries like India
are facing problems of child malnutrition
and hidden hunger which are leading to
morbidity and death. Complementary food
commonly called as weaning food or
supplementary food, is intended to
supplement the diet of infants aged above
6 months to 2½ years and has been assumed
to overcome from early-age malnutrition.
29. • Development in Traditional dairy products,2006.
• Nutraceutical Food Based on Cereal and Probiotic
Fermented Milk, International journal of dairy science
• Traditional products in indian dairying- shodhganga
chapter 3
• Traditional dairy product,2016. module 11, M.
Ranganathan.
• Development of finger millet based probiotic beverage
using Lactobacillus casei431® , OUSL Journal, 2017 Vol.
12, No. 1, 128-138 , M.M.F. Fasreen
• Milk-Cereal-based Composite Complementary Foods and
their Storage Stability: A Mini Review , Journal of Dairy
Science and Technology, Volume 4, Issue 1, P. Narender
Raju*,
References