Download - By-products of Milk Processing
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BY-PRODUCTS OF MILK
PROCESSING
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Group Members
Azam Shakeel 2007-ag-1087
Muhammad Shamoon 2007-ag-1096 Usman Ali 2007-ag-617
Sohaib Nazir 2007-ag-618
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Contents
Primary Product and By-Product
Whey
Caseinates Lactose
Milk Cream
Butter Milk
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Introduction
Primary Product
The product with the greater value, commonly called
the primary product, is usually produced in greater
quantities than the by-product i.e., cheese (of milk)
By-Product
The term by-product is generally used to denote oneor more products of relatively small total value that
are produced simultaneously with a product of greater
total value i.e., whey (of cheese)
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Milk Processing
Primary Product By-Product
Skim Milk/Standardize
Milk
Milk Cream
Cheese Lactose - an ingredient(recover from whey)
Whey Caseinates
Cheese Whey
Butter/AMF Butter Milk5/30/2012 6
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1.Milk Cream
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Milk Cream Cream is a product that is composed of the higher-
butterfat
Layer skimmed from the top of milk before
homogenization In un-homogenized milk, over time, the lighter fat
rises to the top
In the industrial production of cream this process isaccelerated by using centrifuges called separators
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Production
A separator is a centrifugal device that separates milkinto cream and skimmed milk
Rotation of the separator turns a worm gear
mechanism causes the separator bowl to spin atthousands of revolutions per minute
When spun, the heavier milk is pulled outward
against the walls of the separator and the cream,
which is lighter, collects in the middle
The cream and milk then flow out of separate spouts
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Industrial Production
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Uses
Cream is used as an ingredient in many foods
Including ice cream, many sauces, soups, puddings,
and some custard bases
It is also used for cakes
Cream is used in curries such as masala dishes
Cream is often added to coffee
For cooking purposes
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2.Lactose
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Lactose
Lactose, a disaccharide sugar that is found most
notably in milk, formed from galactose and glucose
Main constituent of whey
Two basic methods of recovery, depending on the rawmaterial:
a. Crystallization of the lactose in untreated but
concentrated whey
b. Crystallization of lactose in whey from which the
protein has been removed by UF
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Crystallization
CrystallizationThe crystallization cycle is determined by the following
factors:
Crystal surface available for growth
Purity of the solution
Degree of saturation
Temperature
Viscosity
Agitation of the crystals in the solution
Several of these factors are mutually related to each other,
for example degree of saturation and viscosity5/30/2012 15
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Production
The whey is first concentrated by evaporation to 60 - 62% DM
Then transferred to crystallization tanks (2)
Crystallization takes place slowly, the tanks have
cooling jackets and equipment for control of thecooling temperature
They are also fitted with special agitators
After crystallization, the slurry proceeds to decantercentrifuges (3) for separation of the crystals
Where crystals are dried (4) to a powder
Following grinding (typically in a hammer mill) and
sifting, the lactose is packed (5)5/30/2012 16
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Production
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Uses
Its bland flavor has lent to its use as a carrier and
stabilizer of aromas and pharmaceutical products
Purified lactose canalso be purchased, as high calorie
diet additive Another major use of lactose is in pharmaceutical
industry
Lactose is added to pills as a filler because of its
physical properties (i.e., compressibility) and low
price
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3.Caseinates5/30/2012 19
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Caseinates Caseinate may be defined as a chemical compound of
casein and light metals. e.g., monovalent sodium (Na)
or divalent calcium (Ca)
Produced from freshly precipitated (wet) acid caseincurd or from dry acid casein by reaction with any of
several diluted solutions of alkali
The most commonly used alkali - Sodium hydroxide
(NaOH) solution with a strength of 2.5 M
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Processing Flow Line
Wet acid casein curd or dry acid casein
Water
Grinding
Dilute alkali(1.7 2.2 % by weight of casein solids)
Dissolving
Casein solution
Drying, spray or roller processCaseinate powder
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Composition
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Types Sodium Caseinate
Calcium Caseinate
Other Caseinates
Compounds of casein with aluminum - for medical
use or for use as an emulsifier in meat products
Heavy metal derivatives of casein - for therapeutic
purposes include those containing silver, mercury,iron, and bismuth
Iron and copper caseinates - for use in infant and
dietic products5/30/2012 23
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Uses of Caseinates
Sodium Caseinate
Use as an emulsifier in
cured meats
Found in a number of newproducts, such as milk and
cream substitutes
Sodium caseinate is highly
viscous when dissolved, themaximum obtainable
concentration is 20 % at 55
60C
Calcium Caseinate
For certain applications,
calcium caseinate may be
chosen instead of sodiumcaseinate
Being the wish to reduce the
sodium content of the
product to a minimum
The viscosity of calcium
caseinate is somewhat lower
than sodium caseinate at the
same concentration5/30/2012 24
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4.Whey5/30/2012 25
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Whey Whey or Milk Serum is the liquid remaining after
milk has been curdled and drained
It is a by-product of the manufacture of cheese or
casein Sweet whey is manufactured during the making of
rennet types of hard cheese like cheddar or Swiss
cheese
Acid whey (also known as sour whey) is obtained
during the making of acid types of cheese such as
cottage cheese
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Composition
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Production
As long as they are not denatured by heat, they are not
precipitated at their isoelectric points They are usually precipitated by polyelectrolytes such as
carboxymethyl cellulose
Recovery of whey proteins often make use of a
combination ofheat and pH adjustment When milk is heated, some of the whey proteins denature
and form complexes with casein
Thereby decreasing the ability of the casein to be attacked
by rennet and to bind calcium
Curd from milk heated to a high temperature will not
release whey as ordinary cheese curd does, due to the
smaller number of casein bridges within and between the
casein molecules5/30/2012 28
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Nutritional Importance
Nutritional value per 100 g (3.5 oz)
Energy 112 kJ (27 kcal)
Carbohydrates 5.14 g
Fats 0.36 g
Proteins 0.846 g
Ca 47 mg
Percentages are relative to US recommendations for adults.
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http://en.wikipedia.org/wiki/Dietary_Reference_Intakehttp://en.wikipedia.org/wiki/Dietary_Reference_Intake -
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Uses
Whey is used to produce ricotta cheese
It is an additive in many processed foods including
breads, crackers and commercial pastry
Whey proteins are often sold as a nutritionalsupplement
Such supplements are especially popular in the sport
ofbodybuilding In Switzerland, whey is used as the basis for a
carbonated soft drinkcalled Rivella
To produce animal feed5/30/2012 30
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5.Butter Milk5/30/2012 31
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Butter Milk Buttermilk, refers to the liquid left behind after
churning butter out of cream
A fermented milk drink, common in warm climates
Buttermilk, by-product, of milk has a
characteristically sour taste caused by lactic acidbacteria
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Production
This fermented dairy product known as culturedbuttermilk
Produced by using bacteria-either Streptococcus
lactis orLactobacillus bulgaricus
The increased acidity is primarily due to lactic acid
produced by lactic acid bacteria while fermenting
lactose, the primary sugar in milk
Bacteria produces lactic acid, the pH of the milkdecreases and casein, the primary milk protein,
precipitates, causing the curdling of milk
This process makes buttermilk thicker5/30/2012 33
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Nutritional Importance
Nutritional value per 100 g (3.5 oz)
Energy 169 kJ (40 kcal)
Carbohydrates 4.8 g
Fats 0.9 g
Proteins 3.3 gCa 116 mg
Percentages are relative to US recommendations for adults
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Uses
It is very useful in reducingbody heat and therefore
can be consumed in large quantities during summer
People facing digestion problems can have buttermilk
with little rock salt as it gets digested easily andquickly
It is useful drink for all calorie conscious people with
rich essential nutrients
Buttermilk is rich in vitamins (B12), potassium,
phosphorous and calcium
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Buttermilk helps in:
Overcoming obesity;
Improving digestion;
Providing protection against various diseases;
Providing valuable vitamins & minerals; and
Increasing immunity.
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THANK YOU
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