special types of milk

INTRODUCTION

• Milk is defined as the whole, fresh, clean,lacteal secretion obtained by the completemilking of one or more milch animals.

• In India, the term ‘milk’ refers to cow or buffalo• In India, the term ‘milk’ refers to cow or buffalomilk, or a combination of the two.

• India is the largest producer of milk and as perNational Dairy Development Board (NDDB)’sestimation, the country produced 102 millionMT of milk in 2007-08 with annual worth ofRs. 1,232 billions.

SPECIAL TYPES OF MILK

• Under the category of special milk are included thoseprocessed milk products which physically resembleand behave like liquid milk.

• These processed milk products are:-• 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 andalso the ratio of fat to the milk solids content has beenchanged either by:-

1. the removal of milk fat, or

2. the addition of skim milk, or2. the addition of skim milk, or

3. the addition of cream.

• According to PFA rules (1976), standardized milkshould 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 relativequantities of materials required for standardization.

• The Pearson’s square method can be understood byfollowing example:-

� Given that the fat percentage of cream is 28% and milk� Given that the fat percentage of cream is 28% and milkis 3%. How many kg of cream and milk will berequired to make 500 kg of milk testing 4% fat?

sol. 28.0 1.0

3.0 24.0

25.0

4.0

=>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⇒ C= 20 kgs

⇒ milk required= 500-20

= 480 kgs

HOMOGENIZED MILK

• Homogenized Milk is milk which has been treated insuch a manner as to insure breakup of the fat globulesto such an extent that after 48 hours quiescent storageno visible cream separation occurs on the milk.no visible cream separation occurs on the milk.

• Homogenization refers to the process of forcing themilk through a homogenizer with the object of sub-dividing the fat globules.

• In efficiently homogenized milk, the fat globules aresubdivided to 2 microns or less in diameter.

FLOWSHEET FOR HOMOGENIZED MILK FLOWSHEET FOR HOMOGENIZED MILK FLOWSHEET FOR HOMOGENIZED MILK FLOWSHEET FOR HOMOGENIZED MILK

MANUFACTURINGMANUFACTURINGMANUFACTURINGMANUFACTURING

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 whichhas been heated to a temperature of 100°C orabove for such lengths of time that it remainsfit for the human consumption.fit for the human consumption.

• The above definition does not always meanthat treated milk must be completely free ofbacterial spores.

FLOW SHEET FOR STERILIZED MILK MANUFACTURINGFLOW SHEET FOR STERILIZED MILK MANUFACTURINGFLOW SHEET FOR STERILIZED MILK MANUFACTURINGFLOW SHEET FOR STERILIZED MILK MANUFACTURING

A.A.A.A. ININININ----BOTTLE STERILIZATIONBOTTLE STERILIZATIONBOTTLE STERILIZATIONBOTTLE STERILIZATION:-

Receiving milk

Cooling to 5°C & bulk storage

Pre-heating(35-40°C)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)Sterilization(110°-120°C/25-30 minutes)

Cooling ( at room temperature)

Storage (at room temperature)

B. ULTRA HIGH TEMPERATURE STERILIZATIONULTRA HIGH TEMPERATURE STERILIZATIONULTRA HIGH TEMPERATURE STERILIZATIONULTRA 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-bottlesterilization are:-

� Batch sterilizers� 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 � Sterilizers operating with indirect steam heating.

FLAVOURED MILK

• Flavoured Milk is a milk to which some flavours have been added.

• When the term ‘milk’ is used, the product shouldcontain a milk fat %age at least equal to thecontain a milk fat %age at least equal to theminimum 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%�Cocoa powder- 1.0-1.5%

� Sugar- 5.0-7.0 %

� Sodium alginate(stabilizer)- 0.2%

• Fruit flavoured milks/drinks:-

� Permitted fruit flavours/essences, togetherwith permitted matching colours and sugarsare used.

�The common flavours used are strawberry,�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 ofwater and skim milk powder to whole milk.

• In practice, whole buffalo milk is admixed withreconstituted spray dried skim milk powder for theproduction of toned milk.production of toned milk.

• Under PFA rules(1976), toned milk should contain aminimum of

� 3.0% fat &

� 8.5% solids-not-fat throughout India

FLOWSHEET FOR TONED MILK MANUFACTURINGFLOWSHEET FOR TONED MILK MANUFACTURINGFLOWSHEET FOR TONED MILK MANUFACTURINGFLOWSHEET 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 milkAddition 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 alsoobtained by the addition of water and skimmilk powder to whole milk.

• Under the PFA rules(1976), Double Toned• Under the PFA rules(1976), Double TonedMilk should contain a minimum of

� 1.5% fat

� 9.0% solid-not-fat throughout India.

� De, S.: Outlines Of Dairy Technology, Oxford UniversityPress, 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-196-199.4 edition, pp-196-199.

� Johnson, W. & ,Fundamentals Of Dairy Chemistry, CBSPublishers, 2nd edition, pp- 224-228.

� http://www.fao.org/docrep/w2840e/w2840e0b.htm

� http://www.fao.org/docrep/w2840e/w2840e3.htm

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� http://foodscience.uoguelph.ca/dairyedu/uht.html

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