STATUS OF DAIRY

INDUSTRY IN INDIA • Milch animals – Indian asset India has some

excellent breeds. Among cattle, the Sahiwal,
India became the world's largest milk producer (> 140 million Rathi, Gir and Red Sindhi stand out as milk
tonnes in 2014-15), outstripping the US almost 15 years ago. producers; for buffalo, the pride of place
India‟s milk production accounts for 18.5 % of global milk goes to the Murrah, Mehsani and Jaffarbadi.
production, with most of it consumed domestically. India accounts
for < 1% of global trade. The per capita availability of milk in India • India has the largest cattle (185.2 million, 2.1
stands at 289 g per day. Growing at about 15% annually, the Indian kg dairy yield/animal that contributes 38% of
dairy industry is predominantly controlled by the unorganised
sector, which accounts for nearly 85%
total milk production) and buffalo population
(97.9 million, 2.6 kg dairy yield/ animal that
contributes 54% of total milk production) in
the world.
Indian dairy sector is growing at 4.5% annually. Uttar
Pradesh (23.33 million tones of milk), Rajasthan (13.94
million tonnes), Andhra Pradesh (12.76 million tonnes),
Gujarat (10.31 million tonnes), Punjab (9.71 million
tonnes), Madhya Pradesh (8.84 million tones),
Maharashtra, Bihar, Haryana are the leading milk
producing States in India for the year 2015.
 MI LK CO NSUMPTION IN
I ND IA

Allocation of milk for milk products In India,

About 60% of milk is consumed in liquid form,
while the remaining 40% is used in the form of
butter, clarified butter (desi ghee), cheese, curd,
paneer, ice cream, dairy whiteners and traditional
sweets. Of the milk produced, 40% is used or
consumed on farm and 60% is sold. Of the milk
sold, 70% goes through unorganized sector and Factors affecting growth in milk consumption
only 30% via the organized sector. About 50% of in India
total milk produced in India is converted into • Population growth Greater affordability due
traditional Indian dairy products. to increased disposable income
• Increasing awareness and availability of
dairy products through retail and food
service segments
• Increased consumer interest in high protein
diets
 The world‟s largest dairy development program the “Operation
OPERATION FLOOD Flood” undertook the gigantic task of upgrading and modernizing
milk production, procurement and marketing with the assistance
provided by the world Food Program, European Economic
Community (EEC), the World Bank and other international
The National Dairy Development Board (NDDB), set agencies.
up at Anand in 1965, drew up a program known as
“Operation flood” (commenced in 1970) to replicate The major objective was to provide an assured market round the
the Anand pattern in 18 areas of milk production in the year to the rural milk producers and to establish linkage between
milk sheds of Bombay, Delhi, Calcutta and Madras. rural milk production and urban market through modern
technology and professional management. Further, it was meant to
achieve vertical integration of milk procurement, processing and
marketing through a three-tier co-operative structure.
The Operation Flood was one of the world’s largest rural
development programs which ran for 26 years and eventually
helped India to emerge as the world’s largest milk producer. As
part of the program, around ten million farmers were enrolled as
members of about 73,000 milk cooperative societies. The
Operation Flood ended in April, 1996.
Dairy cooperatives account for the major share of processed liquid
milk marketed in India. Milk is processed and marketed by 170
milk producer cooperative unions, which federate into 15 State
Cooperative Milk Marketing Federations. Over the years, several
brands have been created by cooperatives like Amul (Gujarat),
Vijaya (Andhra Pradesh), Saras (Rajasthan), Nandini (Karnataka),
Milma (Kerala) and Gokul (Kolhapur).
COMPOSITION OF MILK
 NUTRITIVE VALUE OF MILK

Milk is a balanced established basic food because of its nutrients and biological value in human nutrition.

It is a good source of high quality protein, calcium, phosphorus apart from riboflavin and other B-vitamins. The calcium
and phosphorus of milk are well utilized by the body. Milk protein has a biological value of 90 per cent.
Lysine is one of the essential amino acids, which is abundant in milk proteins. Cheese, khoa and milk powders are in
concentrated forms hence containing high amount of nutrients per unit.
The unique milk sugar lactose, which is made up of glucose and galactose. Galactose is which is essential for the synthesis
of myelin sheath. Lactose, not being easily digestible in the stomach favours the growth of lactic acid bacilli in the
intestine, which decreases the pH. This drop in pH favour calcium absorption and non survival of pathogenic micro
organisms. Lactose also increases the permeability of the small intestine for calcium ions.

The milk fat adds specific odour and palatability to milk and is easily digestible. It contains important fatty acids like
linoleic acid (2.1%), linolenicacid (0.5%) and arachidonic acid(0.14%). By using cream separator , cream and skim milk
can be collected. Skim milk contains only less than 0.5 % fat. Buffalo milk contains high amount of fat.
Composition of milk
Milk collection

Milk collection is often one of the first activities of milk producer groups. Once the milk from several group members is
collected in a central location, the milk can be processed or transported to processing centres or markets. Milk should be
collected within four hours of milking.
starting a milk collection centre

A decision should be made on the number and sites of collection centres that are needed in the area covered by the group.
Many factors influence this decision:

•number of milk producers;

•milk volume of each producer;
•total volume of milk;
•time to transport the milk;
•distance from members to the collection centre;
•distance from the collection centre to the processing centre or market;
•whether milk collection is once or twice per day.
A participatory tool to decide on the numbers and the sites of the collection centres is given in section 6.2: ’milk production
map‘. By discussing this map with the group members, you can decide on the best areas for starting a collection centre
 Whether you are going to construct a building or a shade
MILK COLLECTING depends on the funds available. An open shade is often
sufficient for collecting the milk, simple testing and
CENTRE transporting to the processing centre.

If you want to construct a building, it is best if the floor is a

hard washable surface. If the group plans to expand its
activities in the future and wants to include milk processing,
it might want to construct a building that can also be used
for this purpose.

Hygiene at all stages of milk collection and processing is

very important for the quality and shelf life of dairy
products.
The farmer could provide containers or the group may
provide and clean standard milk churns to improve hygiene.
Collection shade Important points for good hygiene are:

: use clean containers and equipment;

: use containers that are easy to clean with a wide opening;
: keep the milk covered and in the shade;
: transport the milk as quickly as possible after milking;
: cool as quickly and whenever you can (4°C or below);
Disinfection of : try to avoid any delays in milk collection.
utensils
 MILK PROCESSING

Milk processing converts liquid milk into dairy products like

pasteurized liquid milk, yoghurt, butter, cheese, ghee and so on.
Reasons for processing are:
 processed products attract a higher price;
 increased keeping time of the product;
 more distant markets can be accessed;
 processed products are generally easier to transport (lighter/less
bulky);
 increased quality and hygienic safety;
 more flexibility in satisfying consumer demands, (make more or
less liquid milk, more cheese, etc.);
 it creates employment.
PASTEURIZATION OF MARKET MILK PROCESSING
TECHNOLOGY OF
Fresh milk produced from healthy milch animals generally
contains minimum load of microorganisms. In the course of
MILK
handling at the farm, milk is liable to be contaminated by
various microorganisms mainly bacteria.
Pasteurization kills the organisms responsible for spread of
diseases through milk and makes it safe for consumption. The
term as applied to market milk refers to the process of heating
every particle of milk to a temperature of at least 63°C
(145.4°F) for 30 minutes or 71.7°C (161°F) for 15 seconds (or
to the temp-time combination which is equally efficient) in
properly designed equipment. Milk is immediately cooled to
4°C and stored in cold storage maintained at 4°+1°C.

After pasteurization, milk must be packaged either in glass

BATCH PASTEURIZER
bottles or polypacks and then stored below 5°C till distribution.
Pasteurization is the most commonly used heat treatment for milk. Before
processing, the milk should preferably be tested for bacterial quality. You
then filter the milk to remove particles.

“ Pasteurization is the process of heating milk just enough to kill harmful

micro-organisms without destroying flavour and nutritional qualities.” Milk is
heated to either 63-65°C for 20-30 minutes (LTST; low temperature High
time) or 72-75°C for 15-30 seconds (HTST ; high temperature low time).
The simplest equipment required is an open boiling pan over a fire.
Pasteurized milk has a shelf life of 2-3 days, and up to 12 days if kept at
4°C.

12
STANDARDIZATION OF MILK
Standardization of milk refers to the adjustment, i.e.
raising or lowering, of the fat and/or solids-not-fat
percentages of milk to a desired value, so as to conform
to the legal or other requirements prescribed. Milk is
standardized by the addition of milk or cream with a
higher or lower fat percentage than that of the material
to be standardized; sometimes the addition of skim milk
will fulfill the purpose.
Standardization method may involve batch processing
or continuous processing

1) In batch processing Pearson’s square method may be used to calculate the volumes of whole milk and
skim milk/cream needed and the two can be simply mixed to yield the required product.

2) Continuous standardization system consists of a cream separator with in-line densitometer at the skim milk
and cream outlets.
• Whole milk is fed to the separator and, with careful control of the cream and skim milk
fat contents and measurements of the flow rates of the two streams, cream can be metered
back into the skim milk stream to yield standardized milk with the required fat level.

• To solve the standardization problem, it is necessary to find the relative amounts of the
original material and the standardizing material to be mixed together to give a product
with the desired fat content. Once these relative amounts/proportions have been
determined, it is easy to calculate the exact amount of each which must be mixed together
to give a certain weight of the finished product or the weight of milk or cream. There are
two calculation methods by which we can solve the standardization problems. (1)
Pearson’s Square Method (2) Algebraic Method

Pearson’s square
 S.No Product Packaging Material
1. Liquid milk Glass bottles (obsolete)
P LDPE film in combination with LLDPE or octane /
butane based films.
A Paper laminates for tetra packs

C 2. Milk Powder Tin plate containers, nitrogen packed, and lacquered

from outside.
K Flexible laminates such as metallized PET / BOPP /
Aluminium foil / Poly laminates.
A Refill packs; lined cartons laminated with BOPP /
PET, varnished on the outside. Paper laminated film
G is also used.
I Bag-in-box; Powder filled in laminate and packed in
cartons.
N
3. Butter Duplex board with vegetable parchment paper
G Tin plate containers
Aluminium foil

4. Cheese / Cheese spread Tin plate containers lacquered from inside

O First packed in aluminium foil and then in duplex
board carton
F Injection moulded PP / HDPE container
5. Ghee Tin plate containers lacquered from inside
Glass bottles
HDPE film pouches

M 6. Ice cream Thermoformed / Injection moulded plastic containers

Duplex board carton (poly laminated)
I Laminates of BOPP(Biaxially Oriented
Polypropylene) / PET
L
K 7. Indian Dairy Products Injection moulded / thermoformed containers
(shrikhand, gulab jamun)
Stand up laminated pouches
MILK PROCESSING OPTIONS
 Milk testing

The methods used for milk testing are usually related to the payment system adopted. The different methods for milk testing
are briefly described below, with an emphasis on simple and cost-effective methods. These focus on milk reception tests that
can be carried out at collection centres.

Quality testing

Milk testing for quality can be divided into testing for hygiene and for composition. You always have to balance between the
costs and benefits of the tests, because testing regularly can become very expensive! Make sure you always clean milk
testing equipment thoroughly after use: you can use boiling water for at least one minute, 70% alcohol, or keep the
equipment in a flame. Some examples of tests, in order of cost and simplicity are described below:

1. taste, smell, visual observation and temperature

This should always be the first screening of the milk, since it is cheap, quick and does not require any equipment.
These tests are also called ’organoleptic tests‘. It is also reliable if the person carrying out the tests is experienced.
The tester smells the milk, observes the appearance, tastes if necessary, checks the can for cleanliness, looks for
sediment, and filters the milk to check its cleanliness. If doubts arise after the examination about the quality of the
milk, other tests can be done to determine the quality.
2. Density meter or lactometer test
With a lactometer the specific density of milk is measured. At 15 degrees Celsius, the normal
density of the milk ranges from 1.028 to 1.033 g/ml, whereas water has a density of 1.0 g/ml. So
when you read the lactometer, you can determine whether water has been added to the milk.
• It is best to combine the lactometer reading with the fat test: if the results of the fat test are low
and the density is high (e.g. 1.035), then the milk might have been skimmed. If the results of
the fat test are low and the density is low (e.g. 1.027), then water might have been added to the
milk. You can use the lactometer reading together with the fat percentage to estimate the Solids Lactometer test
Non Fat (SNF) content of the milk.

3. Alcohol test
If the milk is sour or if the milk is abnormal (colostrum or mastitis milk) the milk will not pass the
alcohol test. You carry out the test by mixing equal amounts (2 ml) of milk and a 68% ethanol solution
(made by mixing 68 ml of 96% alcohol with 28 ml distilled water). Milk that contains more than 0.21%
acid will coagulate when alcohol is added.

4. Clot-on-boiling Clot-on-boil test

The clot-on-boiling test is simple, quick and cheap. If the milk is sour or if the milk is abnormal (colostrum or mastitis milk) the milk will
not pass this test. Place test tubes with 5 ml of milk for up to 4 minutes in boiling water or in a flame. Examine the tubes and reject the
milk if you can see the milk clotting. Please note that at high altitude milk boils at a lower temperature. This test is not very sensitive to
slightly sour milk and an alternative is the alcohol test.
• Organoleptic Test: Milk consumers judge the quality of the product by the flavour (smell and taste) and
appearance of milk. Therefore, organoleptic test is of obvious importance at a market milk plant. Each can of
milk should be carefully examined by the sense of smell before the milk is dumped, those with objectionable
odours should be rejected. It is not practical to taste each can but in special cases, tasting is necessary. It is
desirable to verify one's judgment by tasting in the case of bitter and certain weed flavours. The sense of smell
will not detect such flavours it is, therefore, necessary to taste the milk. An experienced person can pick out such
samples of milk with a fair degree of accuracy. Thus, this test involves visual observation, smelling and tasting of
milk.
Product Development and
Formulation
Topic :- BUTTER

Presented By:
SUMAN
INDEX
•Inroduction
•Composition
•Processing and Production
•Butter Defects
What is Butter?
• In the context of processing dairy products, butter is a dairy
product made from the fat or cream of milk. It is primarily
composed of butterfat, milk proteins, and water.

• The process of making butter typically involves separating

the cream from the milk and then churning or agitating the
cream until it reaches a semi-solid state.
Composition of Butter
• It is made from the cream of milk, which is the fatty component that
rises to the top when milk is left to stand. Butter has a rich, creamy
texture and a distinct flavor.
• The composition of butter can vary slightly depending on the source
and production methods, but it typically consists of approximately
80% milk fat, 16-17% water, and 2-4% milk solids. The milk solids in
butter include proteins, sugars, and trace amounts of vitamins and
minerals.
• Saturated fatty acids(Palmitic acid), Monosaturated fatty acids(Olive oil).
Processing and Production
Separation of Cream

Pasteurization

Ripening

Churning

Butter Granules Formation

Washing and Working

Packaging
Separation of Cream:- Butter is made from cream, which is obtained by separating it from milk.
The cream can be obtained through various methods such as gravity separation or centrifugal
separation.

Pasteurization:- The cream is usually pasteurized to eliminate any harmful bacteria.

Pasteurization involves heating the cream to a specific temperature and then rapidly cooling it
to kill any pathogens.(65-68⁰C for 30mins or 72⁰C for 15 secs).

Ripening:- After pasteurization, the cream is allowed to ripen for a certain period. Ripening
helps develop the flavor and aroma of the butter. During this stage, lactic acid bacteria are
added to the cream to initiate fermentation, which contributes to the development of the
characteristic butter flavor.

Churning:- The ripened cream is then subjected to churning. Churning is the process of
agitating the cream vigorously to separate the fat from the liquid portion. This can be done
using various methods such as traditional hand churning, mechanical churns, or continuous
butter-making machines.
Butter Granules Formation:- As the cream is agitated, the fat globules in the cream coalesce
to form larger fat granules. These granules separate from the liquid portion, known as
buttermilk. The churning process continues until the granules of butterfat come together, and
the butterfat separates completely from the buttermilk.

Washing and Working:- Once the butter granules are formed, they are washed with cold
water to remove any residual buttermilk. Washing helps improve the quality and shelf life of
the butter. The butter is then worked or kneaded to remove excess moisture and to improve
its texture. During working, salt may also be added for flavor enhancement, although
unsalted butter is also available.

Packaging:- The final step involves packaging the butter for distribution and storage. It is
typically wrapped in foil or wax paper and may be shaped into blocks, rolls, or tubs,
depending on the desired packaging format.
 Other Butter Making Methods
Continuous butter making method:-
It is done by using continuous butter making machines like
 Fritz-Eisenreich Process

 Contimab Process

 Alfa Process
Butter Defects
I. Rancidity: Butter can develop a rancid flavor and odor when it undergoes oxidation due to
exposure to light, air, or high temperatures. This can happen during storage or if the butter is
kept for an extended period.
II. Off-flavors and odors: Butter can acquire off-flavors and odors if it comes into contact with
other strongly flavored or odorous substances. It can absorb flavors from nearby foods or
absorb odors from the storage environment.
III. Freezer burn: If butter is not properly packaged or stored in the freezer, it can develop freezer
burn. Freezer burn occurs when moisture evaporates from the butter, leading to dry spots,
discoloration, and changes in texture.
IV. Mottled appearance: Butter can sometimes have a mottled or uneven appearance, with
variations in color and texture. This can occur due to factors like temperature fluctuations
during storage, improper mixing or processing during production, or variations in fat content.
Product Development
& Formulation
Topic : Ghee

Presented by
Ankit maurya
 Index
 Introduction
 Composition
 Flow Chart
 Processing method used in making ghee
 Equipments used & Benefits of ghee
 Introduction
Ghee is a form of clarified butter that is made by simmering butter to
remove water content and separating the milk solids. The result is a clear,
golden liquid with a rich, nutty flavor. Ghee has been a staple in Indian
cooking
It is known for its high smoke point, longer shelf life, and distinctive taste,
making it a versatile cooking fat used in various culinary applications.
 Composition
The composition of ghee primarily consists of fats, with a small percentage of other
components. Here's a general breakdown of the composition of ghee:
Fats: Approximately 99% of ghee is composed of fats. These fats are a mix of
saturated fats, monounsaturated fats, and polyunsaturated fats.
Water: Ghee is made by removing the water content from butter during the
clarification process. As a result, ghee contains very little water, typically less than
0.5%.
Milk Solids: The process of making ghee involves separating the milk solids from the
butter. The remaining milk solids in ghee are minimal, usually less than 1%.
Flow Chart
Butter Preparation

Heating

Simmering

Skimming

Straining & Bottling

 Processing methods used
• Processing: The production of ghee involves several steps:
1. Butter Preparation: High-quality unsalted butter is used to make ghee. The butter is typically obtained from cow's
milk but can also be made from buffalo milk.
2. Heating: The butter is melted and heated in a pot or pan over low to medium heat.
3. Simmering: As the butter heats, it begins to separate into three layers: the top layer of foam, the clarified butter in
the middle, and the milk solids that settle at the bottom.
4. Skimming: The foam on the top is skimmed off, and the clear, golden liquid in the middle (clarified butter) is carefully
ladled or strained to remove the milk solids.
5. Straining and Bottling: The clarified butter is strained through a fine mesh or cheesecloth to ensure the removal of
any remaining solids. Once strained, it is allowed to cool before being poured into containers for storage as ghee.
 Equipment used & Benefits
Equipment: Equipment used in the production of ghee includes pots or pans for heating, ladles or
skimmers for removing foam, strainers or cheesecloth for filtering, and containers for storing the
finished ghee.

Health Benefits
Long Shelf Life: Resistant to rancidity, allowing for longer storage without refrigeration.
Enhances Flavor: Adds a rich, nutty flavor to dishes, enhancing their taste.
Rich in Healthy Fats: Contains a good balance of saturated fats, monounsaturated fats, and
polyunsaturated fats.
Rich in Fat-Soluble Vitamins: Contains vitamins A, E, and D, important for various bodily functions.
Thank you
PANEER
INTRODUCTION

• Milk plays a significant role as a source of animal protein in the average Indian
diet which is predominantly vegetarian.

• Because of higher ambient temperatures prevailing in Indian sub-continent,

ancient Indians developed more stable products from milk for conservation of
its nutritional goodness.

• So the ethnic dairy foods, commonly termed as traditional or Indian indigenous

milk products, were developed over ages utilizing locally available equipment,
utensils and manufacturing procedures.
PRODUCTION OF MILK & TRADITIONAL
DAIRY PRODUCTS
• In India only 5-6% of total milk is converted into western type of products in the organized
sector.

• Nearly half of the milk produced in India (50- 55%) is utilized for the manufacture of
traditional milk products and approximately 45.7% is used as fluid milk.

• Only about 20% of the total milk produced is processed by the organized dairy sector.

• Conversion of surplus milk into indigenous milk products in and around production areas is
least expensive and more profitable.

• A large proportion of the milk is converted into indigenous dairy products such as khoa, chhana,
paneer and khoa and chhana based sweets.
• Total Production in India: 176 Million Tonnes (2017)
• Total percapita availability: 375 g/day

• • Traditional dairy products enjoy mass appeal.

• • Simple manufacturing technologies which are well established for small-scale operations.

• • Skilled manpower for cottage scale operations available.

• • Lower cost of production and high profit

• margins.

• • Markets are well established

• • Easily available markets for sale

• • Traditional dairy products require low infrastructure, equipment and operationa
overhead costs

• • An optimistic demand profile - consumption likely to grow at an annual rate

more than 20%

• • Permit significant value addition, unparalleled by other dairy products

• • Utilization of slightly high acid milk

• • Use of low energy

• Opportunities:

• Traditional dairy product sector offers vast scope for innovation, value
addition and product diversification.

• Burgeoning consumer base and greater demand due to higher purchasing

power of the newly emerging middle class

• Greater access to global market under WTO regimen

• Expert potential to the ethnic markets

• Opportunities exist for financing and establishing modern small scale units
CLASSIFICATION OF TRADITIONAL DAIRY
PRODUCTS
• Concentrated / partially desiccated products

• i) Khoa ii) Rabri

• iii) Basundi

• Heat and acid coagulated products

• i) Paneer ii) Chhana

• Fermented products

• i) Dahi ii) Misti dahi iii) Chakka iv) Shrikhand v) Shrikhand wadi

• Fat rich products

• Frozen products
• i) Kulfi ii) Malai - ka - baraf iii) Milk - ice
• Cereal based puddings
• i) Kheer ii) Payasam
• Indian milk confections
• Khoa based sweets
• i) Gulabjamun ii) Burfi iii) Kalakand iv) Milk cake e
• Channa based sweets
• i) Rasogolla ii) Rasomalai iii) Sandesh etc.
• Refreshing beverages
• ) Lassi ii) Chhachh iii) Raabadi
FACTORS AFFECTING QUALITY AND YIELD
OF PANEER
• Type of milk - Paneer prepared from buffalo milk possess desirable frying
properties, body and texture as compared to cow milk. The cow milk paneer is
soft, weak and fragile and during cooking it tends to disintegrate. However, cow
milk and buffalo milk mixed in equal quantity yields better product than cow
milk. Paneer made from skim milk has chewy and rubbery texture and hard body.

• Quality of milk - Milk must be fresh and free from off falvour. Growth of
psycrotrophic organisms should be minimized to restrict the off-flavour
development. Acidic milk having a titratable acidity of more than 0.20% lactic
acid yields a product of inferior quality
• Type, Strength and Temperature of Coagulant - Citric acid is generally used as a
coagulant. Lemon or lime juice or vinegar imparts a typical flavour to the product. 1%
solution of citric acid yields good quality of paneer. Sufficient acid is added gently but
quickly blended with the milk (within one min) to reach optimum pH of coagulation.
Normally 1.8 to 2.0 kg citric acid is required for coagulating 1000 L of milk. High acid
concentration imparts acidic flavour, hardness and causes greater solids loss. Whey
cultured with Lactobacillus acidophilus at a level of 2% and incubated overnight at 37°C
can be used as a substitute for citric acid. However acidic whey must be heat treated to
destroy these lactic organisms before use to prevent loss of shelf life of paneer.

• of milk - 90 °C without holding or 82 °C for 5min

• pH of coatlation

• - 5.2
PANEER IN BUFFALO VS COW MILK

• Cow milk yields an inferior product in terms of body and texture. It is criticized
to be too soft, weak and fragile and unsuitable for frying and cooking.

• Buffalo milk contains considerably higher level of casein and minerals

particularly calcium and phosphorous, which tends to produce hard and rubbery
body while cow milk produces characteristics. soft and mellow

• By replacing one third of buffalo milk with cow milk, a good quality paneer can
be made.
• Buffalo milk paneer retains higher fat, protein and ash content and lactose as
compared to cow milk paneer
• By replacing one third of buffalo milk with cow milk, a good quality paneer
can be made.

• To make paneer exclusively from cow milk, modifications to be made like

Addition of calcium chloride at the rate of 0.08 to 0.1% to milk helps in getting
a compact, sliceable, firm and cohesive body and closely knit texture.

• A higher temperature of coagulation (85°- 90°C) with coagulation of milk at

pH 5.20 to 5.25 helps in producing good quality paneer from cow milk.

• However, at this pH of coagulation, moisture, yield and solids recovery are les
 PRESENTED BY-
TANVI

FACULTY IN GUIDE –
MRS.DIKSHA SINGH
PRODUCT DEVELOPMENT
& FORMULATION

TOPIC: ICE CREAM

 COVERING…….
 INTRODUCTION
 COMPOSITION
 NUTRITIVE VALUE
 MANUFACTURING STEPS
 CLASSIFICATION
 FLOW DIAGRAM
 DEFECTS IN ICE CREAM
 WHAT IS ICE-CREAM
Ice cream is a frozen dairy product made by
suitable blending and processing of cream
and other milk products, together with sugar
and flavour , with or without stabilizer Or
color, and with the incorporation of air
during the freezing process.

Ice crem is a dairy based product which

typically contins 6-12%fat,7.5-11.5%%non
fat milksolids and 13-18 sugars.
Stabilizers,emulsifiers,colours and flavours
are also added.
COMPOSITION
FSSAI STANDARDS FOR ICE-CREAM
Contains
NUTRITIVE VALUE
two to three ties as much fat and slightly
more protein than does milk.
In addition other food products such as fruits,
nuts,egg and sugar which enhance its food value.
Rich source of calcium, phosphorus and other
minerals.
The protein contain is also rate high,both quantity
and quality.
The milk and egg protein are complete protein,
they contains all essential amino acid .
Especially source of food energy
Excellent source of fat soluble of vitamin A,a
good source of thiamine, riboflavin and niacin.
The digestibility and palatability of ice cream is
also very high.
MANUFACTURING STEPS OF ICE -CREAM
 BLENDING AND MIXTURE
 PASTUERIZATION
 HOMOGENIZTION
 COOLING AND AGING
 FLAVOURING
 FREEZING
 ADDITION OF BULKY FLAVOURING
 QUALITY CONTROL AND PACKAGING
 HARDENING AND STORGE
 CLASSIFICATION
1. PLAIN ICE CREAM
2. CHOCOLTE ICE CREAM
3. FRUIT ICE CREAM
4. NUT ICE CREM
5. ICE MILK /MILK ICE
6. ICES ICE CREAM
7. SHERBETS ICE CREAM
8. SOFT ICE CREAM [SOFTY]
9. FANICIFUL ICE CREAM
10. BISQUE ICE CREAM
FLOW DIAGRAM OF ICE
CREAM PROCESSING
 DEFECTS IN ICE CREAM
 DUE TO LOW QUALITY INGREDIENTS.
 IMPROPER HEAT TREATMENT.
 CHEMICAL CHANGES.
 IMPROPER MIXING.
 BY GROWTH OF MICRO ORGANISM.
 TEMPERATURE CHANGES.