Seminar On

Utilization Of Rice Bran

Presented To: Presented By:

Dr. Prashant Mario D'Souza Shivam Kumar
Er. Ashish Kumar Kerketta 13BTAG118

VAUGH INSTITUTE OF AGRICULTURAL ENGINEERING & TECHNOLOGY

SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES
ALLAHABAD- 211007
(U.P. STATE ACT NO. 35 OF 2016, AS PASSED BY U.P. LEGISLATURE)
(Formerly Allahabad Agricultural Institute)
2017
 Introduction:

• Milk is a pale liquid produced by the mammary glands of

mammals . It is the primary source of nutrition for infant
mammals before they are able to digest other types of
food.
• Early-lactation milk contains colostrum , which carries
the mother's antibodies to its young and can reduce the
risk of many diseases. It contains many other nutrients
including protein and lactose .
• Most farmers keep only a few dairy animals. Therefore
milk production is not stable throughout the year, but
fluctuates with the season.
• These farmers would like to obtain more milk and dairy
products for family consumption. They would also like
to sell milk and dairy products on the market, to earn
more income.
 Milk Composition
• The Milk Composition section describes the chemical and physical properties and effects of
pasteurization on the compounds in milk. A brief overview of the variation in milk
composition is provided below as an
• Carbohydrate (Lactose)
• Fat
• Protein
• Vitamins and Minerals
• Enzymes
Milk Composition chart
 Milk Processing

• The Milk Processing section contains general information on operations important in milk
processing.
• Following steps are required for processing :
1. Clarification
2. Fortification
3.Pasteurization
4.Homogenization
• From the Farm to the Processing Plant :

To provide the safest and highest quality product to the consumer, the Pasteurized Milk Ordinance
(PMO, 2005) provides standardized guidelines.
Milk is obtained from the cow (or goat, sheep, or water buffalo) under sanitary conditions and
cooled to 45°F (7°C) within 2 hours of milking .Before the milk can be unloaded at the processing
plant, each load is tested for antibiotic residues.
Dairy operators must keep exact records on milk production, feed, and labor costs. Ear tags are
important so that the farmer can track a cow’s milk production and health records.
After the cow is milked, its udder is washed, again. Then iodine is put on the udder to keep it
healthy .
After the cow is milked, the milk is cooled and stored in a stainless steel tank until it is time for it to
go to a milk processing plant.
1. Clarification :
Clarification is more efficient for removal of dirt and foreign
matter from milk.
It removes leucocytes, udder tissues and other large cells.
2. Fortification :
3. Pasteurization :
4. Homogenization :
Homogenization is the process of breaking down the fat molecules in milk
so that they stay integrated rather than separating as cream.
Homogenization is a purely physical process ; nothing is added to the milk.
Flow chart for overall process :
Types of Milk :

• Standardized milk - This is made by combining buffalo milk and skimmed milk. The fat
percentage is maintained at 4.5% while the SNF is 8.5%.

• Whole milk : Whole milk must contain at least 3.25% milk fat and 8.25% milk solids by
weight—which means it derives about 50% of its calories from fat. Because of this relatively
high fat content, whole milk is best used only for infants and young children up to age 2.

• Reduced-fat milk (2%) : This milk contains 2% milk fat. The percentage of milk fat refers
to the percentage of fat by weight, and much of milk's weight is water.
• Low-fat milk (1%): One-percent milk gets 23% of its calories from fat. Many people
find low-fat milk more appealing and a good compromise.

• Skimmed milk/non-fat milk: This type of milk has as much fat removed as possible. It
may not contain more than 0.5% milk fat by weight.
• Skimmed milk has about half the calories of whole milk. It is the best choice for adults,
and is the only type of milk that should be consumed by people on strict low-fat diets.
.
• Toned milk : It is treating buffalo milk by adding skim milk.
Product From Milk :

• Pasteurized Milk Sterilized Milk Flavored Milk

• Cultured Milk Chocolate Milk Cream
• Butter Sweetened Condensed Milk Ghee
• Milk Shake Powder Malted Milk Whole Milk Powder
• Baby Food Skim Milk Powder Whey Powder
• Ice Cream Milk Powder Yoghurt
Conclusion

As an agriculture product milk is extracted from non human mammals during or soon after
pregnancy. India is the world largest producer of milk. For a healthy diet milk is a important
constituents of our diet. The consumption of milk for any age group is very important.
Currently in India different method technique are applied so that consumer can consumed
healthy milk. As a variety of product like cheese, Butter, cream, ice cream are making from
the milk and evenly variety of milk is also available as per the fat demand of consumer.