FOOD PROCESSING

TECHNOLOGY
Lecture Three

By: Shewarega Habtamu (PhD candidate)

 Chapter 3
Animal products processing
Dairy processing technology
(1/2)

2
 Learning Objectives
• At the end of this Lecture, students should be able to:-
A.Understand the nutritional composition of milk and factors
affecting the composition

B.Explain the production of clean milk and spoilage indicators.

C.Discuss the importance of milk processing.
D.Understand the major unit operations involved for the
production of pasteurized/sterilized milk.

3
1. Introduction
WHAT IS MILK?
Cont’d
• Fluid secreted by the female of all mammalian species for
primary function of meeting the complete nutritional
requirements of the neonate of the species.
• Cow, goat, sheep, buffalo and human>>well characterized
milks.
Cont’d

• high in protein and essential vitamins and minerals

• Our most nearly perfect food.
• Per-capita consumption
• FINLAND- 375 L/year
• ETHIOPIA- 16-25 L/year???
• WHO recommend 200 L/year
2. Nutritional content
a) Gross compositions of selected species
Species Total Fat protein lactose Ash
solids
Human 12.2 3.8 1.0 7.0 0.2
cow 12.7 3.7 3.4 4.8 0.7
goat 12.3 4.5 2.9 4.1 0.8
sheep 19.3 7.4 4.5 4.8 1.0
B) Proximate compositions of cow’s milk
Allergy related to milk

• Lactose intolerance
• The inability to digest lactose, a sugar found in milk and to a
lesser extent dairy products, causing side effects.
• Undigested lactose can be converted by the microbial
flora in the intestine into lactic acid and gases.
• Consumption of larger quantities of milk thus causes
flatulence, stomach cramps and diarrhea.
2.1 Factors affecting milk composition
• Breed differences
Components Breeds

Ayrshire Brown Guernsey Holstein Jersey Shorthorn

Swiss

Fat 3.95 3.98 4.72 3.54 5.13 3.5

Lactose 3.48 3.64 3.75 3.29 3.97 3.32

Ash 0.72 0.74 0.76 0.72 0.76 0.75

Total Solids 12.77 13.07 14.04 12.16 14.42 12.27
Cont’d
• Age of animal
• stage of lactation & pregnancy
• Condition of animal-Mastitis
{inflammation of the udder}
• Method of milking-Completeness of
milking (Hand and Machine milking)
• season of the year
• Other factors – contamination and
processing
2.2 Production of Clean Milk
• Environmental hygiene – water, insects, rodents
• Hygienic production of milk
• Areas and premises for milk production
• Animal Health
• General hygienic practices including feeding, pest control, veterinary
drugs
• Hygienic milking
• Handling, storage and transport of milk
• Milking equipment
• Storage equipment and premises
• Collection, transport & delivery procedures and equipment
• Documentation and Record Keeping- Weighing
Cont’d

➢ Growing of microbes influenced by:

⚫ Initial cell count

⚫ Quality and kind of microbes

⚫ Temperature of milk

➢ Milk from healthy animal: 103-104

bacteria/ml
➢ Milk must be chilled to 𝟒 𝒐 C or below as
soon as it leaves the cow
 2.3 Results of Microbial Growth in Milk
(Milk spoilage indicators)

Souring-Most common, due to transformation of lactose into

lactic acid, other volatile acids & compounds, principally by
lactic acid bacteria.
Souring & gassiness-Caused by E.coli group, indicates
contamination of milk and its products.
Aroma production-Due to production of flavour compounds
such as diacetly.
Cont’d
Proteolysis:- Protein decomposition leading to unpleasant
odor.
Ropiness:- Long threads of milk are formed while pouring.
Sweet curdling:- Due to production of a remain like
enzyme curdles milk without souring
3. Processing of milk
3.1 WHY PROCESSING?
1.Preservation
• Longer shelf life
2.Reduction of health hazard
3.Protection
• safer
4.Added value
• more appealing or healthier
• Improves nutrition
3.2 Unit operations for Pasteurization of milk
• Milk receiving
• Pre-heating
• Separation
• Standardization
• Homogenization
• Pasteurization
• Packaging
1. Collection and reception of milk
• The first thing done at reception is
to determine the quantity of the
milk.
• From weighing-in, the raw milk is
pumped to storage tanks to await
processing.
• The empty churns are conveyed to
a cleaning station.
1.1 Testing milk for quality
i. Taste and smell-deviates in taste and
smell from normal milk
ii. Cleaning checks- The inside surfaces of
farm tanks and churns are carefully
inspected.
iii. Sediment-This applies only to churns. A
sample is taken with a pipette from the
bottom of a churn and is then passed
through a filter. A quality deduction is
made if visible impurities are retained by
the filter.
Cont’d

iii. Somatic cell (white blood corpuscles or leucocytes) count

• A large number (more than 500,000cells/ml of milk) of
somatic cells in the milk indicates that the cows are suffering
from udder diseases. The cell content is determined with
specially designed particle counters (Coulter counter, etc.).
Iv. Bacteria count
• A simplified form of bacteria count can also be used to assess
the bacteria content.
Cont’d
v. Freezing point
• Many dairies check the freezing point of the milk to determine
whether or not it has been diluted with water. Milk of normal
composition has a freezing point of -0.54 to -0.59 °C. The
freezing point will rise if water is added to the milk.
vi. Protein content
vii. Fat content
Cont’d
• Measuring the density of milk is easy
• Done with a lactometer
• Lactometer: hydrometer for milk
• Can quickly and easily tell if somethi
ng is added to milk based on density
2. Balance tank
• After the milk is collected from
the farm or collection center, it
will be stored in refrigerated
storage tank until it is needed for
processing.
• Balance tank is used to weigh and
maintain constant flow of liquid
milk to the next operation during
processing.
3. Milk Separation
• Newer technologies: Both clarification and separation of
milk done together: Both activities, clarification and de-
creaming are combined in one operation with a three-phase
separation (Dirt, skim milk and cream)
Decreaming Process
• Separation/Centrifugation: the mechanical separation of
milk into cream and skim milk by means of centrifugal
force.
• De-creaming process controls the efficiency of the fat
separation due to specific density differences b/n milk
fat(0.93g/cm3) and skim milk (1.035g/cm3)
➢density differences: Related with Temperature
• Objective of De-creaming:
√ Obtain a fat-reduced or fat-free milk
√ Concentrate milk fat for the production of high fat products
√ Standardize the fat content of milk.
STOCKS LAW:
Gravitational separation
Principles of separation

• The centrifuge bowl has baffle inserts in the form of

conical discs. This increases the area available for
sedimentation.
• The discs rest on each other and form a unit known as
the disc stack. Radial strips called caulks are welded to
the discs and keep them the correct distance apart. This
forms the separation channels. The thickness of the
caulks determines the width.
Cont’d
Cont’d
• The cream, i.e. the fat globules, has a
lower density than the skim milk and
therefore moves inwards in the channels,
towards the axis of rotation. The cream
continues to an axial outlet.
• The skim milk moves outwards to the
space outside the disc stack and from
there through a channel between the top of
the disc stack and the conical hood of the
separator bowl to a concentric skim milk
outlet.
Cont’d
4. Standardization

• Standardization of fat content involves adjustment of the fat

content of milk, or a milk product, by addition of cream or
skim milk as appropriate to obtain a given fat content.
• Various methods exist for calculating the quantities of
products with different fat contents that must be mixed to
obtain a given final fat content.
 Pearson’s square
• How many kg of cream of 40% fat must be mixed with skim milk of
0.05% fat to make a mixture containing 3% fat?
• The answer is obtained from a rectangle, where the given figures for
fat contents are placed.
• Subtract the fat content values on the diagonals to give C – B = 2.95
and A – C = 37.
• 2.95 kg of 40% cream 37 kg of 0.05 % skim milk to obtain 39.95 kg
of a standardized product containing 3% fat.
• From the equations below it is then possible to calculate the
amounts of A and B needed to obtain the desired quantity (X) of C.
Principle of standardization
5. Homogenization

• One of the essential unit operation in dairy Industries (can

reach 65 0C)
• The function of homogenization is to prevent
creaming/the rising of fat to the top of the container of
milk, Disruption of Fat Globules.
• Expected result after homogenization: Milk maintains a
more uniform composition.
cont’d
• At homogenization the milk is forced through a narrow gap
where the fat globules are split.
 Principles of Homogenizer
• Mechanically increases the number and reduces the size of
the fat globules (from 2-6μm down to < 0.5 μm)
• Milk pumps under high pressure [2000-2500lbs/sq.in(psi)]
through small mesh orifices of a homogenizer .
• There are single and double stage homogenizers
• The homogenization process: Emulsifies the fine fat globules
and as the surfaces of many new fat globules are formed.
 Cont’d
• Each fat globule becomes coated with a lipoprotein
membrane and additional proteins from casein. These
proteins adsorb to the freshly-created oil surface
preventing globules from reuniting and the fat remains
homogenously distributed throughout milk.
• Homogenization process prior to subsequent
pasteurization
Cont’d

• Single-stage and Second-stage Homogenization.

 Effect of homogenization
• The effect of homogenization on the physical structure of
milk has many advantages:
• Smaller fat globules leading to no cream-line formation,
• Whiter and more appetizing colour,
• Reduced sensitivity to fat oxidation,
• More full-bodied flavour, better mouth feel,
• Better stability of cultured milk products.
Cont’d
• However, homogenisation also has certain disadvantages:
• Homogenised milk cannot be efficiently separated.
• Somewhat increased sensitivity to light – sunlight and
fluorescent tubes –can result in “Sunlight flavour”.
• Reduced heat stability, especially in case of single-stage
homogenization, high fat content and other factors
contributing to fat clumping.
• The milk will not be suitable for production of semi-hard or
hard cheeses because the coagulum will be too soft and difficult
to dewater.
6. Pasteurization
• Pasteurization is a process used to kill harmful
microorganisms, such as certain pathogenic bacteria, yeasts
and moulds, which may be present in the milk after initial
collection. This process extends the shelf life of milk.
• 63 oC- for 30 min
• 72 oC- for 15 sec
• 88 oC- for 1 sec
• Milk’s keeping quality is improved, but nutrient value is not
significantly changed.
• pasteurized milk should have a shelf life of 8 – 10 days at 5 –
7°C in an unopened package.
Pasteurizers: A plate type heat exchangers
7. Sterilization
• 138-150oC for 2 seconds-UHT processing (sterile, aseptic)
• The milk does not require refrigeration until it is
opened.