Académique Documents
Professionnel Documents
Culture Documents
SHARON A J
15-MVM-044
LIVESTOCK PRODUCTS
TECHNOLOGY
HISTORY
Marco Polo in the 13th century reported that soldiers of Kublai Khan carried
sun-dried milk on their expeditions.
Scriptures from the early Bhuddhist and Jain period have documented sweet
made from Heat desiccated milk such as sihakesara and morandeka Which
was used as Desserts to be eaten at the end of Meal.
The first commercial production of dried milk was organized by the Russian
chemist M. Dirchoff in 1832. In 1855, T.S. Grimwade took a patent on a dried
milk procedure
Roller drying was the main means of producing milk powders until the 1960s
when spray drying took over.
Composition of Milk
Water: 87-88%
Carbohydrate: (approx. 5% )
• mainly Lactose→ Lactic acid by bacterial fermentation
• In heated milk products, e.g., in condensed milk, there is also lactulose which is
a little sweeter’
• The casein is arranged in super-structures called micelles, which consist of protein together with
phosphate, citrate and calcium.
• The caseins are actually a group of similar proteins, which can be separated from the other milk
proteins by acidification to a pH of 4.6 (Ip)
• The casein micelles also may be coagulated by addition of the enzyme rennin.
• include enzymes such as lipase, protease, & alkaline phosphatase, which hydrolyses TGs, proteins,
& phosphate esters, respectively.
The milk proteins are of high BV & are readily used by the body
Vitamins & Minerals:
• Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin,
riboflavin, folates, and pantothenic acid.
• Vitamin A is naturally in the fat component of whole milk
and more may be added prior to sale.
• whole milk is generally (98%) fortified with vitamin D
because it is naturally present only in small amounts.
• Low-fat and non-fat milk are fortified with both of these
fat-soluble vitamins because milk fat is reduced or absent.
Minerals
• Ca & P approx. 1% of milk
• Ca is present as calcium caseinate, calcium phosphate &
calcium citrate.
• Other minerals present are chloride, magnesium,
potassium, sodium, and sulfur.
INTRODUCTION
Inactivation of enzymes.
All these help to extend the shelf life of under the ambient temperature
DRIED MILK PRODUCTS
Dry milk: made with whole milk or skimmed milk dehydrated to about 97% by
spray drying & vaccum drying. Good shelf life. Highly hygroscopic & can be
reconstituted to fluid milk.
Skim milk powder: Skim Milk Powder is obtained by removing water from
pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or
less milkfat (by weight) and a minimum milk protein content of 34%.
Khoa: semi-solid obtained from milk by evaporating in open pans with
continuous stirring in circular motion. Yield is about 20% of weight of milk used.
Whey powder : is a mixture of globular proteins isolated from whey, the liquid
material created as a by-product of cheese production. Whey protein is
commonly marketed as a dietary supplement, and various health claims have
been attributed to it in the alternative medicine community.
Flow chart diagram of
Whole Milk powder
production
MILK POWDER
Milk powder manufacture is a process now carried out on a large scale.
It involves removal of water at the lowest possible cost under stringent hygiene
conditions while retaining all the desirable natural properties of the milk - colour,
flavour, solubility, nutritional value.
During milk powder manufacture water is removed by boiling the milk under
reduced pressure at low temperature.
The resulting concentrated milk is then sprayed in a fine mist into hot air to
remove further moisture and so give a powder.
Whole (full cream) milk contains, typically, about 87% water and skim milk
contains about 91% water.
Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder
(SMP) can be made from 100 L of whole milk.
RECEIVING AND SELECTION
Cooling to 4 degree C.
• Low-temperature-longer time(LTLT)
• 65oC for 30 minutes, called the Holding or Batch
1 method
• High-Temperature-Short-Time (HTST)
• heat treatment of 72oC for 15 seconds is applied, followed by
2 rapid cooling to below 10oC. Also called the continuous system or
flash pasteurisation.
This vapour, which may be mechanically or thermally compressed, is then used to heat
the milk in the next effect of the evaporator which may be operated at a lower pressure
and temperature than the preceding effect.
More than 85% of the water in the milk may be removed in the evaporator. Evaporators
are extremely noisy because of the large quantity of water vapour travelling at very high
speeds inside the tubes.
EVAPORATION
In spray drying, milk is concentrated to 40-50% and for roller drying, to only 33-
35%.
Highly concentrated milk will form a thick layer on the roller. which inhibits
further drying.
Homogenization mechanically increases the number & reduces the size of the fat
globules. The size is reduced to 1/10 of their original size.
Resulting in the milk that maintains more uniform composition with improved body
and texture, a whiter appearance, richer flavor, & more digestible curd.
Homogenization of highly concentrated milk (more than 3:1) destabilizes protein
and decreases powder solubility.
HOMOGENIZER MACHINE
WORKING PRINCIPLE
Controlling the air temp., air flow, and size of droplets, water could be removed
from droplets exposed to relatively low heat.
Powder leaves the two or three-stage dryer and enters cooling systems.
EFFECTS OF HEAT
Coagulation of protein (lactalbumin & lactoglobulin) at 66°C.
Increasing temperatures and length of heating may break the fat emulsion if the protein
film around the fat globules breaks. Thus the fat will coalesce.
High heat also forms greater amounts of coagulum at the bottom of the pan than low
heat.
Maillard reaction or Non-enzymatic browning or“carbonyl-amine browning” reaction
between the free carbonyl group of a reducing sugar and the free amino group of
protein. Max. effect is with lysine followed by tryptophan & arginine.
Scum formation
Destruction of microorganisms at higher temperatures.
Scorching of milk: heating over hot water stirring can prevent it.
Colour, flavour & digestibility.
DIFFERENT TYPES OF DRYING
The remaining water is evaporated in the drying chamber, leaving a fine powder of
around 6% moisture content with a mean particle size typically of < 0.1 mm diameter.
Secondary drying takes place in a fluid bed, or in a series of such beds, in which hot
air is blown through a layer of fluidised powder removing water to give product with a
moisture content of 2-4%.
SPRAY DRYING PROCESS
SPRAY DRYING
Atomization of
concentrated milk
DRUM DRYING
FREEZE DRYING
Water 3.4
Protein 25.2
Fat 26.2
Carbohydrates 38.1
Ash 7.0
QUALITY CONTROL
Storage conditions.
EFFECT OF THE DRYING TECHNIQUE ON POWDER STRUCTURE
AND BULK DENSITY (g/cm3):
Too low outlet air temperature or high feeding flow rate will increase
moisture.
1. Silicates,
2. calcium phosphates,
3. silica oxide
Packing in a partial vacuum or replace oxygen with inert gases like nitrogen.
BROWNING
Maillard reaction. (too high temperature during drying or too high storage
temperature).
SKIM MILK POWDER PRODUCTON
Skim Milk Powder is obtained by removing water from pasteurized skim milk.
It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight)
and a minimum milk protein content of 34%.
Skim Milk Powder is classified for use as an ingredient according to the heat
treatment used in their manufacture.
There are three main classifications: high-heat (least soluble), medium-heat, and
low-heat (most soluble).
4. Heat treatment: Skim milk powder differs from whole milk powder by the heat
treatment given to skim before evaporation.
a. Low heat skim milk: only pasteurization.
b. High heat skim milk: 85-88 C for 15-30 min.
b. Drying: atomizing the concentrated milk into a hot air stream (180-200C).
Controlling the air temp., air flow, and size of droplets, water could be
removed fro droplets exposed to relatively low heat.
PACKAGING AND STORAGE
The protein in cow's milk is 20% whey protein and 80% casein protein,
The protein fraction in whey constitutes approximately 10% of the total dry solids in whey.
This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%),
bovine serum albumin (~8%)
The amino acid cysteine in whey protein is a substrate for the synthesis of glutathione in the
body which is an ubiquitous cellular antioxidant; laboratory experiments have suggested
that whey protein and its components might reduce the risk of cancer in animals, suggesting
an avenue for future medical research
DRY BUTTERMILK
The product is obtained by drying liquid buttermilk that was derived from the
churning of butter and pasteurized prior to condensing. Dry buttermilk product
shall have a protein content of less than 30%. It may not contain, or be derived
from, NDM, dry whey or products other than buttermilk and contains no added
preservative, neutralizing agent or other chemical.
The Product should be stored and shipped in a cool, dry environment with
temperatures below 80ºF and relative humidity below 65%.
The product is then dried using advanced spray drying techniques. Milk
permeate powder is characterized by a clean, slightly salty taste and uniform
particle size. It consists of lactose, water, vitamins and minerals.
Milk Permeate Powder can be used to standardize Skim Milk Powder (SMP) and
is a natural food ingredient with excellent functional and nutritional
characteristics. It is suitable for a wide range of applications including beverages,
seasonings, confectionery, soups, sauces, desserts, bakery and dairy.
COMPOSITION
Ice cream that has had most of the water removed from it by a freeze-drying
process, sealed in a pouch, and requires no refrigeration.
It is also known as astronaut ice cream or space ice cream, typically a slab of
ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be
kept at room temperature without melting and is more brittle and rigid but still
soft when bitten into.
https://www.adpi.org/DairyProducts/DryMilks/MilkPermeatePowder/tabid/356/Default.aspx.
www.wikipedia.com
http://www.ifst.org/learninghome/
Hand book of Milk processing Dairy products and Packaging technology by EIRI board of
consultants & Engineers .Engineers India Research institute.
Vaclavik,V.A., Christian,E.W., Essentials of Food Science, Third Edition, Springer.