AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products

Animal Products and Processing Portion

AGRI 21 EXERCISE 13 LEARNING OUTCOMES

At the end of the exercise, the students
Processing of Milk Products should be able to:

1. Identify products derived from milk;

2. Demonstrate processing of white cheese
and pastillas;
3. Perform pastillas processing;
4. Analyze cost calculations in white cheese
and pastillas processing.
Animal Products Science and Technology Division
Institute of Animal Science (IAS)
College of Agriculture and Food Science (CAFS)
University of the Philippines Los Baños (UPLB)
Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

MILK MILK COMPONENTS

AVERAGE COMPOSITION
MILK • Water – 87.5 %
Normal mammary secretion of • Fats/Lipids - 3.43 %
milking animals intended for • Lactose - 4.63 %
consumption as liquid milk, • Protein - 3.25 %
or for further processing. • Minerals/Ash - 0.69 %
Source: http://www.rediscoverdairy.co.za

https://www.pexels.com/photo/time-lapse-photo-of-drop-of-liquid- https://www.pexels.com/photo/time-lapse-photo-of-drop-of-liquid-
1104756/ 1104756/

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

MILK COMPONENTS MILK COMPONENTS AND THEIR GROUPING

Milk WHOLE MILK MILK SERUM OR TOTAL MILK MILK SOLIDS
SKIM MILK SOLIDS NOT FAT
Water Milk Solids
Water Water Protein Protein
Fat MSNF Protein Protein Lactose Lactose
Lactose Lactose Minerals Minerals
Fat-soluble Vitamins
Minerals Minerals Fats
Fats
Water-soluble Vitamins Minerals Lactose Protein

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 1
AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products
Animal Products and Processing Portion

SOME FACTORS AFFECTING MILK QUALITY SOME FACTORS AFFECTING MILK QUALITY
1. MILK COMPOSITION 2. BACTERIAL COUNT OF MILK

• Fat is the most variable and easily • Presence of microorganisms

influenced by: causes the premature spoilage of milk.
- Feeding system Pathogenic organisms contaminate
- Milking techniques milk due to careless milk handling.

https://play-lh.googleusercontent.com/1yKsehv5IXyTP0X4qtkVZKXwxw- Common Sources of bacteria: Milk equipment and Utensils

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Icon made by Freepik from www.flaticon.com

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

SOME FACTORS AFFECTING MILK QUALITY SIMPLE TESTS FOR QUALITY DETERMINATION

3. CHEMICALS 1. Inspect the appearance and

color of milk
• Milk should be free from antibiotics,
• Color
pesticides, detergents, and
sanitizers. -Cotton white: Carabao or goat
-Slightly yellowish: Cow
https://triblive.com/wp-content/uploads/2020/04/2544138_web1_web-

Common Sources of bacteria: Milk equipment and Utensils

• Free from precipitates or floating fats milk.jpg

Icon made by Freepik from www.flaticon.com

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

SIMPLE TESTS FOR QUALITY DETERMINATION SIMPLE TESTS FOR QUALITY DETERMINATION

2. Taste (but do not swallow) a 3. Filter the milk through a clean

sample of the milk white cloth into another clean
container to check on impurities.
• High quality fresh milk should taste
slightly sweet and pleasant without • Good milk should be free from
intense flavor. impurities.
https://triblive.com/wp-content/uploads/2020/04/2544138_web1_web- https://triblive.com/wp-content/uploads/2020/04/2544138_web1_web-
milk.jpg milk.jpg

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 2
AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products
Animal Products and Processing Portion

GENERAL MILK TREATMENTS GENERAL MILK TREATMENTS

1. CLARIFICATION AND FILTRATION 2. COOLING
• Done to remove extraneous materials and
body cells. Accomplished either by: • Storing of milk at 2 to 4°C
https://www.dairyfoods.com/ext/resources/DF/2015/April/kroger/K

A. Mechanical centrifuge – clarifies the milk

roger-img4.jpg
- to delay enzymatic and microbiological
by removing dirt and somatic cells; changes in milk
separates the fat
B. Passing milk through a cheesecloth – Note: Milk freshly drawn from the cow’s udder is https://sc02.alicdn.com/kf/HTB1a3_0OFXXXXXTaXXXq6xXFXXX4.jp
g_350x350.jpg
serves as a filter warm, about 37°C https://esla.ph/wp-content/uploads/2018/10/HRF-IVD230H-
Closed.jpg
https://lawrencesdairysupply.com/wp-
https://www.youtube.com/watch?v=T-fL6sWYNxU
content/uploads/2017/03/Koolway-bulk-tank-cross-section.png

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

GENERAL MILK TREATMENTS GENERAL MILK TREATMENTS

3. SEPARATION 4. STANDARDIZATION

• Separation of cream from skim milk. It is • Provides products of uniform fat contents.
done either by:

A. Gravity – based on the difference in

density between the cream and skim milk.
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=147507

B. Mechanical (centrifugation) https://static.wixstatic.com/media/03c3a8_bc5d3a1ab91e4178ad478

0560cf8c0f6.png
https://img.favpng.com/8/15/16/milk-cream-separator-tetra-pak-png-
favpng-d0E02LtMAmQ3bQTniL99bSZ7p.jpg

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

GENERAL MILK TREATMENTS GENERAL MILK TREATMENTS

5. PASTEURIZATION 5. PASTEURIZATION

• Process of heat treatment that aims to • Types of Pasteurization Method:

destroy:
- microorganisms that can cause disease
- microorganisms and enzymes that may
https://www.youtube.com/watch?v=JmdXzpExUvo
1. Holding Process - 145°F (62.8°C) for 30 mins https://www.youtube.com/watch?v=JmdXzpExUvo

shorten the shelf-life of the product. 2. Flash process – 165 to 180°F (73.9 to 82.2°C)
for 15 seconds
• This is followed by rapid cooling to 4°C or 3. Ultra High Temperature - 140°C for 1 second
below to prevent surviving microorganisms
from multiplying. https://5.imimg.com/data5/GU/IL/MY-15390738/mini-dairy-plant-500x500.jpg https://5.imimg.com/data5/GU/IL/MY-15390738/mini-dairy-plant-500x500.jpg

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 3
AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products
Animal Products and Processing Portion

GENERAL MILK TREATMENTS GENERAL MILK TREATMENTS

6. VACUUMIZATION 7. HOMOGENIZATION

• Involves the use of equipment that removes • Fat in milk exist in the form globules ranging
volatile substances such as odors. from 0.1 to 15 μm in diameter.

• Homogenization will render the globules

uniform in size of about 2 μm.

https://cdn4.vectorstock.com/i/1000x1000/38/53/aroma-odor-icon-isolated-on- https://www.uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/file
white-background-vector-20813853.jpg s/public/home/wsadmin/images/creaming.gif

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Drying

CHEESE MAKING
Drying

CHEESE MAKING
Schematic Diagram
Showing How Various • Involves coagulating the casein protein in
milk then separating the milk into solid curds
Milk Products are and liquid whey. The liquid whey is drained
Derived from Milk away.

• Most type of cheeses use microorganisms/

starter cultures to determine the flavor and
texture of the final cheese. https://media.karousell.com/media/photos/products/2020/7/1/kesong_p
uti_200g_1593589678_a9b2d029_progressive.jpg

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Raw milk + Salt (2.5 to 3%) Cut the coagulum (roughly a square inch)

Strain through cheesecloth

Remove 40 to 50% of the whey
General Process Flow General Process Flow
Pasteurize at 72°C for 15 seconds
for the Manufacture for the Manufacture Scoop into cheese mold and drain the
remaining whey
of Kesong Puti of Kesong Puti
Cool to 40°C
Cut the cheese into desired sizes/weight
Add the rennet (5-7 g/100 L cheese milk)
Wrap and stored at 5°C
Leave to coagulate for about 20-30 minutes

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 4
AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products
Animal Products and Processing Portion

PASTILLAS MAKING Evaporated milk (370 ml) + Sugar (1/2 cup)

PASTILLAS Heat the mixture under low flame with

continuous stirring until thickened.
General Process Flow
• Type of Filipino milk candy traditionally for the Manufacture
made with carabao milk and sugar. Cool
of Pastillas
• Also known as Pastillas de Leche or (using evaporated milk) Shape into desired sizes
Pastiyema

Roll into dry sugar and Pack

https://images.summitmedia-digital.com/yummyph/images/2019/09/11/bulacan-
pabalat-pastillas-main-image.jpg

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

LABORATORY EXERCISE 13 WORKSHEET LABORATORY EXERCISE 13 WORKSHEET

PART A
AVAILABLE VIDEO IDENTIFICATION OF DAIRY
PRESENTATIONS PRODUCTS
ü Processing of White Cheese Complete the crossword puzzle by filling
in a word that fits each clue
ü Processing of Pastillas

Icon made by Freepik, Eucalyp, Smashicons and mynamepong from www.flaticon.com

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

LABORATORY EXERCISE 13 WORKSHEET LABORATORY EXERCISE 13 WORKSHEET

PART B PART C
WHITE CHEESE PASTILLAS PROCESSING
t
nm e
en

PROCESSING DATA DATA

si g m

1. Provide pictures of the step-by-

As Ho

1. Calculate the yield (%) of white cheese step actual processing procedure that
that can be produced from the given you did during pastillas making.
data.

Each picture should have a caption

2. Compute for the total cost production
of the finished product using the given (use extra sheets if necessary).
information

Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc. Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 5
AGRI 21 Introduction to Animal Science Exercise 13: Processing of Milk Products
Animal Products and Processing Portion

LABORATORY EXERCISE 13 WORKSHEET

PART C
PASTILLAS PROCESSING
DATA
2. Compute for the total cost
production of the finished product
using the given information THANK YOU!
ANIMAL PRODUCTS SCIENCE AND TECHNOLOGY DIVISION
Institute of Animal Science (IAS)
College of Agriculture and Food Science (CAFS)
University of the Philippines Los Baños (UPLB)
Prepared by: Maria Cynthia R. Oliveros, Ph.D., Oliver D.Abanto, Ph.D., Cristy M. Bueno Ph.D., Angelo M. Tapia, M.Sc., John Kenneth T. Malilay, M.Sc.

Prepared by: MCROliveros, ODAbanto, CMBueno,

AMTapia and JKTMalilay 6