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PP Milk

1. Milk is a white opaque liquid secreted by mammary glands of animals like cows, goats and sheep. It is a nutritious food containing proteins, carbohydrates, fats, vitamins and minerals. 2. The production of milk involves collection, storage in holding tanks, filtration, pasteurization, homogenization, bottling, and distribution in refrigerated trucks. 3. There are many types of processed milk including pasteurized, sterilized, evaporated, condensed, skimmed, powdered and others. Proper storage and handling is important to maintain the quality and safety of milk.

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130 views36 pages

PP Milk

1. Milk is a white opaque liquid secreted by mammary glands of animals like cows, goats and sheep. It is a nutritious food containing proteins, carbohydrates, fats, vitamins and minerals. 2. The production of milk involves collection, storage in holding tanks, filtration, pasteurization, homogenization, bottling, and distribution in refrigerated trucks. 3. There are many types of processed milk including pasteurized, sterilized, evaporated, condensed, skimmed, powdered and others. Proper storage and handling is important to maintain the quality and safety of milk.

Uploaded by

Sreerag Haridas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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MILK

A
Symbol of Fertility and Wealth

MILK

A white opaque, slightly sweet nutritious liquid secreted by mammary gland of an


animal.
E.g. Goat, sheep, cows etc.

NUTRITIVE VALUE :

Milk , a complete food: proteins, carbohydrates, fats, and


mineral elements.

Casein : main milk protein, it is not soluble in water and


easily precipitated by acids.

Lactoglobulin & Lactalbumin other proteins found in milk.


Lactose or milk sugar is carbohydrate found in milk ; not
very soluble in water Chief agent for souring!
Fat constituent of milk forms Cream & contains fat soluble
vitamins A & D.
Vitamins & minerals :Milk is also rich in Calcium,
Phosphorus, Sodium, Potassium, Vitamin A
...but it lacks in Iron , Vitamin C & Vitamin D.

CURDLING OF
MILK

COAGULATION OF
LACTOGLOBULIN &
LACTALBUMIN

CREAM

Composition of Milk :
According to the Drinking Milk
Regulation 1976 , milk is required to
contain :
8.5% of solid.
3% of fat.
80-85% of water containing Proteins,
Carbohydrates, Minerals etc.
The composition of milk
varies according to the type and breed of
the animal and their state of health and
the diet on which it has been reared. E.g.
Jersey, Guernsey, Ayrshire.

JERSEY

GUERNSEY

AYRSHIRE

AYRSHIRE

STEPS INVOLVED
Collection
Holding
Filtration
Pasteurization
Homogenization
Bottling

Sterilization

1. COLLECTION

What is milk

2. HOLDING TANKS

3. FILTERATION OF MILK

4.PASTEURIZATION :
Pasteurization can be performed in two different
methods and they are:
1. Holder Process of Pasteurization:

It is a process of heating milk to 63-65C and


holding at a temperature for 30min.
2. HTST Method:

This method is also known as Flash Pasteurization or


High Temperature Short Time method.
Here milk is heated to
not less than 72C for 15sec and then the milk is
rapidly cooled to below 10C .

5.HOMOGENIZATION :
Pasteurized milk is passed under high pressure
through a small opening in a machine called
Homogenizer, at 60C .
Homogenization add flavor to the
milk and result in better body due to even
distribution of fat.

Why milk
is rapidly
cooled ?

HOMOGENIZED MILK

6. BOTTLING

7.STERILIZATION:
This is done to kill all micro organisms and to make it
fit for human consumption.
Filled bottles heated for 30-40 minutes at 104C to
110C in steam chamber called Autoclaves and then
allowed to cool.
Milk can be also sterilized before bottling. It is
subjected to temp of 135C to 150C for at least One
Second, this process is called the UHT process.

8.DISTRIBUTION:
Distribution of milk is done in specially
designed refrigerated vans to ensure quality of milk.

DIFFERENT TYPES OF EUROPEAN MILK:


1.

UNTREATED MILK: A milk which retains all its natural flavor. It is


taken from brucellosis accredited herds and this type of milk is
known as Raw un pasteurized milk.

2.
3.
4.
5.
6.
7.
8.
9.

PASTEURIZED MILK
STERILIZED MILK
UHT MILK
SKIMMED MILK
SEMI-SKIMMED MILK
EVAPORATE MILK
CONDENSED MILK
POWERED MILK OR DRIED MILK :
Made from skimmed or semi-skimmed milk to which
vegetable fats has been added. Then water is evaporated from the
milk by heat to produce solid.
Powered
milk is packed in air tight containers and can be kept for a long time
if stored at a moderate temp.

Milk can be Dried or Powdered in methods :


1. Roller Drying :
The milk is usually conc: in an evaporator until it
has about 17% total solids, before it is then
homogenized.
Milk is then fed onto a very smooth surface of
single or twin heat drums operating at a temp of
about 150C .
The water content in the milk evaporate very
quickly leaving a very thin film of dried milk which
is scrapped off by a blade fixed to the roller.
The thin film is then quickly cooled before being
ground into a powder and sieved before being
packed in air-tight container.

2. SPRAY DRYING:
The milk is pre-heated to a temp of 80-90C for
about 10 sec.
Homogenized and then conc: to about 40% of the
total solid.
Milk is then atomized to a fine mist in a drying
chamber containing hot air at 165C .
Minute particles of milk give off their moisture , and
drop to the bottom of the drying chamber as tiny
grains of dried milk.
The powder is removed to cool, before being
packed into air tight container.

STORAGE OF MILK
Fresh milk should be purchased daily.
Old and new milk should never mixed together.
If opened it should be stored away from strong smelling stuffs
like Fish, Onion , garlic, flowers etc.
It should not be exposed to sunlight as Vitamin B2 is lost.
UHT milk and canned milk should be stored at lower than room
temp if opened , if opened they must be refrigerated.
USES OF MILK
Milk is a versatile food
Basic ingredient for Butter, Cheese, Buttermilk.
Used even in Sauces, Soups, it added in court bouillon for
certain fish and even in meat cookery and used for making
some cocktails.
Milk act as a base agent in various desserts.

KEFIR

MILK SHAKES

MILK SHAKES

ANGLES DELIGHT

AMARULA MINT
CREAM

ALMOND
LETTE

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