Dairy Industry

S. Archanaa Ist year M.tech

 Milk is a product of nature starting with green grass, water and healthy cows. Milk has got all the building blocks for a vital and healthy life that gives us stronger bones, higher immunity, healthy hearts etc., Important nutrients in dairy.. Calcium Bone formation, Reducing blood pressure Protein Growth and development Phosphorous formation of strong bone and teeth Potassium Nerve impulse transmission And several others like Magnesium, Zinc, Vitamin A etc.,

 Dairy industry is divided into two main production areas.. 1) Primary production of milk on farms for human consumption 2) The processing of milk with the objective of extending its shelf life this is achieved by a) Heat treatment to ensure the milk is safe for human consumption b) Preparing a variety of dairy products

Overview of Indian dairy sector

India is the largest milk producer all over the world, around 100 MT Value of output amounted to 1179 billion (in 2004-05) (Approximately equals combined output of paddy and wheat!!) Milk producing animal (45% indigenous cattle, 55 % buffaloes, and 10% cross bred cows) Immensely low productivity, around 1000 kg/year (world average 2038 kg/year) Low genetic potency, poor nutrition and lack of services are the main factors for the low productivity

India's Milk Product Mix

Processed milk

Milking of cow
On an large scale milking is done with milking machine The received milk will be stored in a tank before processing

Processing
Milk produced by each cow vary in their cream composition To make it uniform, Raw milk will be separated into skim milk and cream

Standardization
The cream is added back to the skim milk at a uniform rate

Homogenization and pasteurization

Milk is heated in two stages, first from 7 to 65o c and then from 65 to 80o C Kept at 80 for 15sec and then cooled to 4-6 o C

UHT milk
Milk is sterilized by raising the temperature to 135-150o C for 4 seconds

Packaging
After processing milk is packed under aseptic condition in packets and bottles

Types of milk
Based on the cream content milk is classified into four groups
Types Pasteurized toned milk Standardized milk Full cream milk Fat 3% 4.5% 6% SNF 8.5% 8.5% 9% characteristic Creamy texture, Very rich in nutrients Contains fat in a amount standard for consumption Contains as much fat as the whole milk, still Maintain the same goodness Reduced fat milks recommended for adults

Double toned milk

1.5%

9%

Each grade is given different color for easy identification For example in aavin milk packets

Blue = Toned milk Green = Standardized milk Red = Full cream milk Magenta = Double toned milk

 Enriched milk These contain more calcium and protein than whole milk. This is obtained by the ultra filtration of the skim milk, where by proteins and calcium are concentrated. UHT milk These are milk with long shelf life. Packed into tetra pack aseptically so that it last for a longer time

 Butter is a diary product, essentially the fat of cream separated from other milk constituents by churning. Butter must have a minimum of 80% fat content, a maximum of 16% moisture (water) and a non fat solid content of 2%. It generally has a pale yellow colour, but can vary from deep yellow to nearly white Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 3235 C It is an water in oil emulsion containing 80% oil, 16% moisture and around 2% SNF

Types of butter
Could be made either from churning fresh or fermented milk Pasteurized fermented milk sweet cream butter Unpasteurized Raw cream butter Clarified butter Almost all of its water content and milk solids removed and its enriched with butter fat

Butter making

Clarified butter
Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom

Ghee is clarified butter which is brought to higher temperatures of around 120 C (250 F). After the removal water the milk solids are allowed to brown which flavours the ghee and produce antioxidants that protects the ghee from becoming rancid

 Butter could be salted or unsalted, where in the salt addition enhances the flavor and acts as a preservative Energy of 717 kcal can be obtained from 100g of butter Though its of nutritional value, the risk of heart disease is high. Margarine, a butter substitute can be used

Flavored milks
Flavoured milk includes

a) b) c) d) e)

Strawberry Pista Elachi Chocolate Pineapple

They are packed either in tetra pack or bottles of 200 ml

1. 2. 3. 4. 5.

Ingredients Homogenised milk Flavor (Strawberry, pista) Stabilizer (Xanthum gum, pectin) Liquid Color Emulsifier