Preparation of market milk:

Preparation of market milk:


Preparation of Skim milk:

• Skim milk: Skim milk refers to milk that is made almost completely free from milk fat by skimming
• Objective:
– Make milk fat free to be used for standardization.
– Use in the manufacture of flavoured milk.
• Apparatus:
• Cream separator machine
• container

• Ingredients:
• Whole milk
• Procedure:
• Take the whole milk in the tank of the cream separator machine.
• Pass the milk through the separator bowl until all the cream is collected.
Sterilized milk
• Sterilized milk may be defined as milk which have been heated to a temperature of 100 C or above for such length of time that it remains fit for human consumption for at least 7 days at room temparature
Advantages
• Remarkable keeping quality: does not need refrigerate storage
• No cream layer/plug
• Forms a soft digestible curd, hens useful for infant feeding
• Distinct flavor (due to homogenization)
• Economical to use
• Less liable to developed oxidized taints
Disadvantages
• Increase cost of production
• More lass of nurtient than pasteurization (50 % Vit C & 33% vit B are destroyed
• Gerber test is not so accurate
Procedure
• Receiving milk
• Cooling to 5 C and bulk storage
• Pre-heating (35-40 C)
• Filtration for clarification
• Cooling to 5 C
• Standardization & storage
• Preheating (60 C)
• Homogenization (2500psi) (60 C)
• Clarification (60 C)
• Filling & capping
• Sterilized 108-11 C/25-30 min
• Cooling at room temperature
• Storage at room temparature

Preparation of Filled milk
• Filled milk: Filled milk refers to milk obtained when vegetable fat, skim milk powder and water are combined in the correct proportions to yield fluid milk.
• Objective:
– Make fluid milk available during the time of scarcity.
• Apparatus:
– 1. Mixing machine
– 2. Pasteurizer
– 3. Cooling unit
• Ingredients:
– Skim milk powder
– vegetable fat (soybean oil)
– Pure drinking water
Procedure:
• 1. Take water in the pasteurization vat.
• 2. Pre-heat the milk at 38-49°C.
• 3. Add skim milk powder to water at a ratio of 1:5.
• 4. Add 4% soybean oil.
• 5. Mix properly.
• 6. Perform filtration if needed.
• 7. Pasteurization of milk at 63°C. for 30 minutes.
• 8. Homogenization of milk at 2500 psi at 63°C.
• 9. Cooling at 5°C.

Toned milk
• Toned milk: Toned milk refers to milk obtained by the addition of water and skim milk powder to whole buffalo milk.
• Objective:
– Make low-cost fluid milk available to the poor people of the society
Procedure:
1. Take water in the pasteurization vat.
2. Pre-heat the milk at 38-43°C.
3. Add skim milk powder and mix properly
4. Add whole buffalo milk and mix properly.
5. Perform filtration if needed.
6. Pasteurization of milk at 63°C. for 30 minutes.
7. Cooling at 5°C.

Problem: Given 1000 kg of whole buffalo milk testing 7.5% fat & 9.8% SNF; SMP testing 0.5% fat & 96.5% SNF: prepare a tone milk contain 3% fat & 8.5% SNF
• Let, amount of water required be W kg & SMP be S kg
• Amount of toned milk =(1000+W+S) kg
• So, following equation can be formed
– (1000X7.5/100) + (S x 0.5/100) =(1000+W+S) x 3/100 [ Fat equation]
– (1000 x 9.8/100) + (S x 96.5/100) =(1000+W+S) x 8.5/100 [ SNF equation]
• Solving the two equations
– W=1382.1 kg
– S= 141.5 kg

Preparation of Recombined milk
• Recombined milk: Recombined refers to milk obtained when butter oil/ghee/unsalted butter/plastic cream, skim milk powder and water are combined in the correct proportions to yield fluid milk.
• Objective:
– Make fluid milk available during the time of scarcity.
Procedure
Take water in the pasteurization vat.
2. Pre-heat the milk at 38-49°C.
3. Add skim milk powder to water at a ratio of 1:5.
4. Add 4% butteroil.
5. Mix properly.
6. Perform filtration if needed.
7. Pasteurization of milk at 63°C. for 30 minutes.
8. Homogenization of milk at 2500 psi at 63°C.
9. Cooling at 5°C.
Preparation of Reconstituted milk
• Reconstituted milk: Reconstituted milk refers to milk prepared by dispersing whole milk powder in water approximately in the proportion of 1 part powder to 7-8 parts water.
• Objective:
– Make fluid milk available during the time of scarcity.

Procedure:
• Take water in the pasteurization vat.
• Pre-heat the milk at 38-43°C.
• Add whole milk powder to water at a ratio of 1:4.
• Mix properly.
• Perform filtration if needed.
• Pasteurization of milk at 63°C. for 30 minutes.
• Cooling at 5°C.
Vitaminized/Fortified milk:
• Vitaminized/Fortified milk: Vitaminized/fortified milk refers to the milk to which one or more vitamins are added
• Objective:
• Make milk more rich in vitamins for infants and elderly people.
Flavoured milk
• Flavoured milk: Flavoured milk refers to milk to which some flavours are added. When the ‘milk’ is used, the product should contain a milk fat percentage at least equal to the minimum legal requirement for market milk.
• But when the fat level is lower (1-2 per cent), the term drink is used.
• Objective:
• Make milk more palatable to those who do not relish it as such.
• Stimulate the sale of milk.
• Put skim milk to profitable use
Procedure:
• Standardize the milk.
• Preheating at 60°C.
• Homogenize the milk at 2500 psi.
• In order to prepare the chocolate milk, mix 1% cocoa powder, 6% sugar and 0.2% stabilizer (sodium alginate) with the milk.
• Pasteurize the milk at 71°C.
• Cooling at 5°C.
Chocolate milk/drinks
• Coca powder-1-1.5%
• Sugar-5-7%
• Stabilizer 0.2%
Soft-curd milk
• Soft-curd milk: Soft-curd milk refers to the milk that forms a soft curd when coagulated with rennet/pepsin or lactic acid under standardized procedure.
• Objective:
• Make milk is more quickly digested by infants due to its lower casein and calcium content
Type of milk Casien % Calcium%
Cow 2.5 0.13
Human-0.4 0.03
Procedure:
1. Add 2 parts of water to 1 part of milk.
2. Heat the milk to 85°.
3. Add sufficient amount of lactic acid and at the same time stir gently.
4. Sodium citrate may be added at the rate of 0.2-0.3% of the total volume.
5. Blend the milk well.

Preparation of Products

Yoghurt
• A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
• Translations:
– Dutch: yoghurt
– French: yaourt
– German: Joghurt
– Italian: yogurt
– Spanish: yogur

Dahi
• Dahi: Technically, Dahi (homemade yoghurt) is fermented milk in which some of the lactose has been converted to lactic acid by the action of bacteria.
– Dahi (Hindi, Nepali, and Urdu),
– doi (Bengali),
– dohi (Oriya),
– Perugu (Telugu) or Thayir (Tamil)
– Plain yoghurt widely consumed all over South Asia.
Preparation of sweet Dahi

• Ingredients:
• Whole milk -------------------- 1L.
• Sugar ---------------------------- 125 g
• Starter culture ------------------ 10 g

• Apparatus:
– Karahi
– Spoon
– Strainer
– Heater
– Incubator
– Refrigerator
– Earthenware / plastic container
Procedure:
• Mixed fresh milk and sugar in the karahi.
• Boil the milk until the volume is reduced by 15-20%.
• Cool the milk to 50°C.
• Add starter culture.
• Pour the dahi-mix in the container.
• Put the container in the incubator until coagulation.
• Put the container in the refrigerator until served.


Traditional method of yoghurt making
• The milk is evaporated to 1/3 to 1/4 water content so that it attains the required concentration. Alternatively, 4-5% non-fat dried milk (NFDM) can be added to the whole milk.
• It is heated to 82-93°C for 30 minutes. Then it is cooled to 42-43°C and inoculated with 2-3% starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus).
• Then the milk is incubated at 42-43°C for 3 hours or until a titratable acidity of 0.75% lactic acid or coagulation occurs.
• The product is chilled to 5°C. Further acidity of 0.9% lactic acid may develop while the product is being chilled.
• The product can be stored satisfactorily for 1-2 weeks at 5°C

Industrial Method of Yoghurt Making

• The desired quantity of milk is weighed and heated to 80-90°C for 15-20 minutes.
• Then it is cooled to 45-48°C.
• Two to three percent of yoghurt culture is added to the milk and mixed well.
• The milk is kept in clean and sterilized containers for setting.
• The milk in the container is incubated at 45°C until it coagulation is firmer.
• The product is removed from the incubator and kept at 5°C until distributed to the consumers.
• The equipment are cleaned and kept ready for the next batch of operation.

Preparation of Ghee
• Ghee is a clarified butter without any solid milk particles or water. Ghee is used in India and throughout the South Asia in daily cooking. A good quality ghee adds a great aroma, flavor and taste to the food.
Properties
• Properly made ghee should be semi-liquid at room temperature (18-21°C).
• Better-quality ghee is a rich golden color.
• The extended shelf-life of ghee (often up to a year or more, depending on purity) is due to the removal of water and albuminous milk-solids that provide a medium for rancidity-causing microbes to grow.

• At 375-485°F/190-250°C (depending on purity), ghee has virtually the highest smoke point (The smoke point refers to the point in which a cooking fat or oil is heated until it breaks down) of all clarified butters. This makes ghee safe for cooking at very high temperatures without discoloring or developing a burnt taste, making it superior for deep frying.
• Until refined vegetable oil came into popular use in India and Pakistan, ghee was the mainstay of all fried dishes.

Ingredients:
• Cream (containing 40% milk fat) ---- 2.50 Kg
Or
• Butter (containing 80% milk fat)1.25 Kg

• Apparatus:
– Karahi
– Spoon
– Heater
– Strainer / filter cloth
– Glass jar / plastic container
• Procedure:
– Taken the cream (fresh or ripened) in a karahi.
– Heat the cream on open fire along with continuous stirring.
– When milk fat is completely separated from the curd, remove the karahi from the heater.
– Filter the ghee and keep in a glass jar.
– Store the ghee in a cool and dry place.
STORAGE:
• Ghee does not have to be refrigerated.
• For long lasting ghee, keep it out of moisture, i.e., don't use a wet spoon to take out ghee.

Rassogolla
• Ingredients
– Whole milk --------------------------------- 3 L.
– Flour ----------------------------------------- 10 g.
– Sugar ---------------------------------------- 500 g.
– Fermented whey water ----------------- as per needed
– Water ---------------------------------------- as per needed
Apparatus:
• Karahi
• Saucepan
• Tray
• Spoon
• Collander
• Filter cloth
• Bowl
• Heater
Procedure:
• Heat the milk to boiling.
• Cool the milk to 80°C.
• Add fermented whey water until the chhana separates.
• Remove the whey from chhana by hanging in a filter cloth.
• Break the chhana, add flour, and knead to prepare a mass.
• Small balls are made with fine finish.
• Make concentrated sugar syrup (sugar: water = 1:1) and heat to boiling.
• Boil the balls of chhana in the sugar syrup for 25-30 minutes so the balls swell to double is size.
• Prepare dilute sugar syrup (sugar: water = 1:2).
• Transfer the boiled balls to cool for 10-12 hours.

Preparation of Rasamalai
• Ingredients:
– Whole milk ------------------------------------- 3L.
– Sugar --------------------------------------------200 g.
– Flour --------------------------------------------- 5 g.
– Vinegar ------------------------------------------ 50 ml.
– Cardamom --------------------------------------- 4 pieces
• Apparatus:
– Karahi
– Sauce pan
– Tray
– Spoon
– Colander
– Filter cloth
– Bowl
– Heater
Procedure:
• Divide the milk into 2 parts ─ (i) 1200 ml. for malai preparation, and (ii) 1800 ml. for rossogolla preparation.
• Heat the 1800 ml. milk to boiling.
• Cool the milk to 80°C.
• Add fermented whey water until the chhana separates.
• Remove the whey from chhana by hanging in a filter cloth.
• Break the chhana, add flour, and knead to prepare a mass.
• Small balls are made with fine finish.
• Make concentrated sugar syrup (sugar: water = 1:1) and heat to boiling.
• Boil the balls of chhana in the sugar syrup for 20-25 minutes so the balls swell to double is size.
• Take the 1200 ml. milk and 4 pieces of cardamom in the saucepan, and heat until the volume is reduced to 50%.
• Boil the rossogolla in the hot malai for 5 minutes.
• Cool the rasomalai to room temperature.

Preparation of Kalojam
• Ingredients:
– Whole milk --------------------------------- 3 L.
– Sugar ---------------------------------------- 500 g.
– Flour ----------------------------------------- 250 g.
– Soybean oil ---------------------------------- 50 ml.
– Dalda ---------------------------------------- 20 g.
– Baking soda -------------------------------- 5 g.
– Fermented whey --------------------------- as per needed
• Apparatus:
– Karahi
– Sauce pan
– Tray
– Spoon
– Colander
– Filter cloth
– Bowl
– Heater
Procedure:
• Heat the milk to boiling.
• Cool the milk to 80°C.
• Add fermented whey water until the chhana separates.
• Remove the whey from chhana by hanging in a filter cloth.
• Take 500 g. of chhana.
• Break the chhana, add 250 g. flour, 70 g. sugar, 50 ml. soybean oil, 20 g. dalda, and 5 g. of baking soda.
• Knead to prepare a mass and make slightly oval balls.
• Fry the balls in hot soybean oil until the surface becomes deep brown.
• Boil the balls in the sugar syrup (sugar : water = 1:2) for 10 minutes.
• Cool the kalojam in the room temperature.
Preparation of Monda
• Ingredients:
– Whole milk -------------------------------- 5 L.
– Sugar --------------------------------------- 500 g.
– Fermented whey ------------------------- as per needed
• Apparatus:
– Karahi
– Spoon (made of spoon)
– Filter cloth
– Heater
Procedure:
• Heat the milk to boiling.
• Cool the milk to 80°C.
• Add fermented whey water until the chhana separates.
• Remove as much whey as possible from chhana by hanging in a filter cloth and then pressing the chhana with filter cloth.
• Put the chhana in the karahi.
• Add sugar.
• Cook the chhana on the open fire along with continuous stirring.
• When the chhana becomes a viscous mass remove the karahi from the fire.
• Cool the mass to room temperature.
• Give the manda its desired shape and wrap with oil paper.

Preparation of Cheese (Panir)
Ingredients
• Whole milk ------------------------------- 3 Kg.
• Salt ---------------------------------------- 30 g.
• Starter ------------------------------------- 15 g.
• Rennet ----------------------- as per needed
Procedure
• Pasteurized fresh milk by heating to 78°C. for 20 seconds and then promptly cool to 35°C.
• Add good quality lactic starter to the milk and mix thoroughly.
• Add rennet @ 6-7 ml. / 100 Kg. milk; the rennet being previously diluted with about 20 times its volume of water (the quality of rennet added should be such as to give a clean cut in the curd at the end of about 60 minutes).
• Allow the renneted milk to set till a firm coagulation fit for basketing is obtained. Maintain the temperature during this time at 35°C.
• Ladle out the curd with a vertical slant in thin slices and filled into especially made bamboo baskets.
• Put each successive layer of curd into the baskets uniformly sprinkled with salt. Fill the basket.
• Place the baskets on the draining rack to allow drainage of whey for 1 hour.
• Turn the baskets upside down carefully. This is the first turning.
• Allow draining for a further 30-40 minutes.
• Turn the baskets for the second time.
• Ripen the cheese at 30°C. for 1and a half months.

Preparation of Custard
• Ingredients:
– Whole milk --------------------------- 1 L.
– Custard powder ---------------------- 50 g.
– Sugar ---------------------------------- 160 g.
– Fruits ---------------------------------- as per needed
• Apparatus:
– Saucepan
– Spoon
– Beaker
– Heater
– Knife
– Tray
– Balance
Procedure:
• Take 50 ml. milk and 50 g. custard powder in a beaker to make a fine paste.
• Take sugar and rest of the milk in a pan.
• Heat the milk to lukewarm and add the paste.
• Heat the milk to boiling until this is converted into a dense and lumpy liquid.
• Cool the custard.
• Add pieces of fruits before serving.

INDIAN DAIRY PRODUCTS

• The dairy products, which have originated in India, are called indigenous dairy products. The products can be broadly classified in to khoa based and channa based. The importance of the dairy products were known to Indians since time immemorial or it could be roughly estimated to be around five thousand years ago and the development could be considered as an art.


S.No Process Products Western Counterpart
1 Concentration Khoa Evaporated Milk
Basundi Sweetened Condensed Milk
Rabri
Khurchan
Malai
2 Coagulation Channa Cheese prepared by direct acidification
Paneer White cheese – Latin American origin
3 Fermentation Dahi Pain Yoghurt
Payodhi Sweetened Yoghurt
Misti Dahi
Chakka
Shrikhand wadi
Lassi, Chaach Stirred Yoghurt
4 Phase inversion of fat Makkan Butter
Malai
Ghee Butteroil
Kulfi Ice cream
Malai ka baraf


Ancient butter-making techniques were still practiced in the early 20th century.
Picture taken from March 1914
Butter-making woman, Paris, 1499
• Butter is
– a water-in-oil emulsion,
– comprised of >80% milk fat,
– but also containing water in the form of tiny droplets,
– perhaps some milk solids-not-fat,
– with or without salt (sweet butter)

• Butter is one of the most highly concentrated forms of fluid milk
• Twenty litres of whole milk are needed to produce one kilogram of butter
– leaves approximately 18 litres of skim milk and buttermilk

The principal constituents of a normal salted butter are
• Fat - 80 - 82%
• Water -15.6 - 17.6%
• Salt -about 1.2%
• as well as protein, calcium and phosphorous (about 1.2%)
• Butter also contains fat-soluble vitamins A, D and E

• Nutrition Highlights
– Butter, 1 tsp (5g)
– Energy: 45 Calories
– Protein: 0.4g
– Carbohydrate: 0.0g
– Total Fat: 5.0g
– Fiber: 0.0g
Types of butter
• Cultured butter
– An unsalted butter made from cream to which bacterial culture has been added
– This is a rich form of butter, made from cultured cream
– It is popular in Europe and is now being produced in the United States
– it is available in most regions of the country

• Whipped butter
– Made by the uniform incorporation of air or inert gas into butter
– It is packaged in tubs and used as a table spread
– Because of its air content, it is less dense than solid-type butters—by comparison
• its weight (and also its fat content) are reduced by about a third

• Unsalted Butter
– Contains 0% salt
– This type of butter is used in cooking and as a table butter
• Salted butter
– Contains two percent salt (3% in Europe)
– The salt helps to keep the butter for a longer time
• Semi-salted butter or lightly salted
– Contains one percent salt (0.5% to 3% in Europe)

• Butter-margarine products
– Many products are now available that combine butter with vegetable oils that are lower in saturated fat
• Clarified butter (Ghee)
– Clarified butter retains only the fat content of butter, not its milk protein and solids
• Flavoured butter
– Butter herbs and/or spices have been added during the process, for example garlic butter

The types of butter production
• Raw Cream Butter
• Sweet Cream Butter
• Salted Sweet Cream Butter
• Cultured Cream Butter

Step 1: Collecting the milk & cream
• When received at the dairy, the following information on the milk is required:
– Quality
– Weight
– Composition
– Presence of contaminants — neutralizers, preservatives etc., and
– Presence of added water
Step-2 :Standardization of milk and cream
The fat content of cream for butter making should be 35%
Step-3:Cream Separation/Milk separation:
A. Gravity separation
B. Centrifugal separation
– Gravity separation is slow and inefficient
– Centrifugal separation is quicker and more efficient,
• leaving less than 0.1% fat in the separated milk
• compared with 0.5–0.6% after gravity separation
• Get the cream temperature right: The butter will not separate from the cream if it is too hot or too cold
– Room temperature is best - say 50-68 0F