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Dairy Products

The document discusses various dairy products derived from cow milk, including pasteurized milk, condensed and evaporated milk, dried milk powder, butter, and ghee. It details the processes involved in producing these products, such as pasteurization methods and evaporation techniques, as well as their nutritional benefits. Additionally, it highlights the importance of these dairy products in terms of food preservation and their use in various culinary applications.

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12 views2 pages

Dairy Products

The document discusses various dairy products derived from cow milk, including pasteurized milk, condensed and evaporated milk, dried milk powder, butter, and ghee. It details the processes involved in producing these products, such as pasteurization methods and evaporation techniques, as well as their nutritional benefits. Additionally, it highlights the importance of these dairy products in terms of food preservation and their use in various culinary applications.

Uploaded by

22116052
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DAIRY PRODUCTS

Cow milk contains 2.4-6.1% of lactose. Milk is a complete food for infants up to 6 months of
age; afterwards it acts as a supplement to other foods. One pint of milk supplies about 320
calories, of which 50% is contributed by fat, 20% by lactose, and 21% by protein. It contains a
useful amount of vitamins and minerals. Some main products produced from raw cow milk
without fermentation as follow:

1. Pasteurized milk.

Pasteurization of milk may be defined as process of heating milk and other milk products to
desired temperatures for a sufficient period of time to inactivate undesirable enzymes and obtain
the product free of harmful microorganisms. Further, flavors are added to the milk to give it
better taste, so that its sales increase. There are 3 methods for pasteurizing milk. One method is
the “Holding process”, the milk is heated to a temperature of 60 to 65°C for about of 20-30
minutes; The second one is “Flash process”, the milk is heated to a temperature of 72-74°C about
of 20-30 seconds and then is cooled before bottled or caned and placed in refrigerator. This
method is being used in the production of Fresh Fluid Pasteurized Milk to keep the quality of
fresh milk at 0-4°C for a week. Nowadays we can use the improved pasteurization method as
UHTS (Ultra Hight Temperatue- Short Time) at the temperature of 135-140°C for only 2-4
seconds. Fresh milk quality can be kept in long time from 6 months to one year at atmospheric
temperature in sterilized paper cans.

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2. Condensed and evaporated milk

The milk containing 86-88% water is a bulky and perishable foodstuff so it can be evaporated or
concentrated to remove at least of 60% of the water from the milk. The concentration of milk by
heat serves two purposes: it reduces the bulk for a given quantity of milk and provides a thermal
treatment. For carry on the evaporation, the milk is kept under vacuum at a temperature of 50-
55°C and continued until reaching the desired water content. The consistency of evaporated milk
is improved if small amount of calcium chloride, sodium phosphate or sodium nitrate are added,
but the quantity should not exceed 0.1% of the final evaporated milk.

There are four mail types of concentrated milk: Evaporated whole milk, evaporated skim milk,
condensed (sweetened) whole milk and condensed (sweetened) skim milk. The term of
condensed milk usually implies whole milk which has been partially evaporated and to which of
a proportion of sugar has been added. Concentrated milk is a valuable food because it contains
the nutrients from the milk and the presences of relatively high concentration of sugar keeps it
from “going bad” for a considerable length of time after the packages (can or other containers)
has been opened.

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3. Dried milk powder

The most important use of the dried milk is as food for children. The extensive use of dry whole
milk, dry butter milk and dry skim milk is in bakeries, confectionaries and ice cream
manufacturers. By using a fast drying process, the high nutritional components of milk such as
calcium, the group of vitamins B, D and especially nutritious protein can be more sufficiently
preserved. It is advisable to start with a good fluid milk to obtain good dry milk. There are three
main types of equipment for producing milk powder or dried milk: Roller dryer, vacuum roller
dryer and spray dryer.

4. Butter

Butter is a concentrated fat which is obtained by churning cream from cow's or buffalo’s milk.
First of all, cream or curd is obtained from the milk and then it is converted into the butter.
Butter contains about 80% fat by weight. Sometime salt is added in the butter and carotenes are
used as colorizing matter.

5. Ghee

Ghee is concentrated fat, obtained by the removal of water and solids from butter or cream. It
contains about 99.5-99.8% fat by weight. The color and other physical properties of Ghee
depend on the manufacture process, original place and harvesting season. Ghee obtained from
cow's milk is yellowish and that obtained from buffalo’s milk is whitish. About 33% of total
milk produced in India is converted into Ghee.

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