INTRODUCTION

Milk is defined as the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more milch animals. In India, the term milk refers to cow or buffalo milk, or a combination of the two. India is the largest producer of milk and as per National Dairy Development Board (NDDB)s estimation, the country produced 102 million MT of milk in 2007-08 with annual worth of Rs. 1,232 billions.

SPECIAL TYPES OF MILK

Under the category of special milk are included those processed milk products which physically resemble and behave like liquid milk. These processed milk products are:Standardized milk Homogenized milk Sterilized milk Flavored milk Toned milk & Double toned milk.

STANDARADIZED MILK
Standardized Milk is milk in which the original fat and also the ratio of fat to the milk solids content has been changed either by:1. the removal of milk fat, or 2. the addition of skim milk, or 3. the addition of cream. According to PFA rules (1976), standardized milk should contain:1. Minimum fat %- 4.5% 2. Minimum SNF %- 8.5%

CALCULATION REGARDING STANDARDIZATION OF MILK

The Pearsons square is used to calculate the relative quantities of materials required for standardization. The Pearsons square method can be understood by following example:Given that the fat percentage of cream is 28% and milk is 3%. How many kg of cream and milk will be required to make 500 kg of milk testing 4% fat? sol. 28.0 1.0

4.0
3.0 24.0 25.0

=>1.0:25.0 = C:500, where C is cream required in kgs or 1/25 = C/500 or C= 500/25 C= 20 kgs milk required= 500-20 = 480 kgs

HOMOGENIZED MILK
Homogenized Milk is milk which has been treated in such a manner as to insure breakup of the fat globules to such an extent that after 48 hours quiescent storage no visible cream separation occurs on the milk. Homogenization refers to the process of forcing the milk through a homogenizer with the object of subdividing the fat globules. In efficiently homogenized milk, the fat globules are subdivided to 2 microns or less in diameter.

FLOWSHEET FOR HOMOGENIZED MILK MANUFACTURING

Receiving milk Cooling to 5C and bulk storage Pre-heating(35-40C) Filtration/Clarification Cooling to 5C Standardizing and storage(5C) Pre-heating(60C)

Homogenization
Single stage homogenization (2500psi at 60C for milk with fat upto 6%) Two stage homogenization (2000 psi at first stage & 500psi at the second stage for milk with more than 6% fat)

Pasteurization(holder or HTST) Cooling(5C) Bottling Storage(5C)

STERILIZED MILK
Sterilized Milk may be defined as milk which has been heated to a temperature of 100C or above for such lengths of time that it remains fit for the human consumption. The above definition does not always mean that treated milk must be completely free of bacterial spores.

FLOW SHEET FOR STERILIZED MILK MANUFACTURING A. IN-BOTTLE STERILIZATION:INReceiving milk Cooling to 5C & bulk storage Pre-heating(35-40C) Filtration/Clarification Cooling to 5C Standardizing & Storage(5C) Pre-heating(60C)

Homogenization (2500 psi) (60C) Clarification (60C) Filling & capping (in cleaned & sterilized bottles) Sterilization(110-120C/25-30 minutes) Cooling ( at room temperature) Storage (at room temperature)

B. ULTRA HIGH TEMPERATURE STERILIZATION:Receiving milk Cooling to 5C & bulk storage Pre-heating(35-40C) Filtration/Clarification Cooling to 5C Standardizing & Storage(5C) Pre-heating(60C)

Homogenization (2500 psi) (60C) Clarification (60C) Sterilization (130-150C/1-20 seconds) Rapid cooling Aseptic packaging Storage (at room temperature)

TYPES OF STERILIZERS
A. For in-bottle sterilization:The sterilizers used sterilization are:Batch sterilizers Continuous sterilizers for in-bottle

B. For UHT sterilization:Two types of sterilizes are used for ultra high temperature sterilization of milk. These are:Sterilizers operating with direct steam heating. Sterilizers operating with indirect steam heating.

FLAVOURED MILK
Flavoured Milk is a milk to which some flavours have been added. When the term milk is used, the product should contain a milk fat %age at least equal to the minimum legal requirements for market milk. When the fat %age is lower i.e. 1-2%, the term drink is used

TYPES OF FLAVOURED MILK

Chocolate milks/drinks:- The ingredients used
for chocolate milk/drink are: Cocoa powder- 1.0-1.5% Sugar- 5.0-7.0 % Sodium alginate(stabilizer)- 0.2%

 Fruit flavoured milks/drinks:Permitted fruit flavours/essences, together with permitted matching colours and sugars are used. The common flavours used are strawberry, mango, vanilla, banana etc.

FLOWSHEET FOR FLAVORED MILK/DRINKS

Receiving milk Standardizing Pre-heating(60C) Homogenization 2500psi Filtration Mixing cocoa, sugar & stabilizer OR Mixing flavour/essence, colour & sugar Pasteurization (71C for 30 minutes) Cooling (5C) Bottling & storage(5C)

Pre-heating(35-40C)

TONED MILK
Toned Milk refers to milk obtained by the addition of water and skim milk powder to whole milk. In practice, whole buffalo milk is admixed with reconstituted spray dried skim milk powder for the production of toned milk. Under PFA rules(1976), toned milk should contain a minimum of 3.0% fat & 8.5% solids-not-fat throughout India

FLOWSHEET FOR TONED MILK MANUFACTURING

Receiving of water in pasteurizing vat Pre-heating(38-43C) Addition of skim milk powder Mixing Addition of whole buffalo milk Mixing Filtration Pasteurization(63C/30 minutes) Cooling(5C) Packaging & Storage(5C)

DOUBLE TONED MILK

Double Toned Milk is milk which is also obtained by the addition of water and skim milk powder to whole milk. Under the PFA rules(1976), Double Toned Milk should contain a minimum of 1.5% fat 9.0% solid-not-fat throughout India.

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