Milk and milk products

1-What is milk?
• A. 87% water
• B. 13% solids {fat and fat-soluble vitamins it contains and the
solids not fat, include carbohydrates, protein, water-soluble
vitamins and minerals}
• C. Our most nearly perfect food.
• 2-D. No other single food can substitute for milk in diet and
give a person the same nutrients that you get from a glass of

milk.

How Much Is Needed?

• Adults 3 cups
• Teenagers 3-4 cups per day
• Children 3 cups
• PER DAY!!!
milk is a whitish liquid containing proteins, fats, lactose various
vitamins and minerals that is  secreted by the mammary glands of
female mammals to nourish their young for a period beginning
immediately after birth.

 The milk of domesticated animals is also an important food

 source for humans, either as a fresh fluid or processed into a
number of dairy products such as butter and cheese.
Milk and any of the foods made from milk, including butter,
cheese, ice cream, yogurt etc. are the products of milk.
Source of milk
 Almost all the milk now consumed in Western countries is

from the cow.

Other important sources of milk are the sheep and goat, which

are especially important in southern Europe and the

Mediterranean area.

 the water buffalo, which is widely domesticated in Asia; and

the camel, which is important in the Middle East and 

North Africa.
Composition of Milk

Water: 87-88 %

Carbohydrate: Approx. 5 %

• mainly Lactose, which converts to Lactic acid by bacterial fermentation

• In condensed milk, there is also lactulose which is a little sweeter.

Fat: 3-4 % in whole milk

 contains fat soluble vitamins, pigment carotene & Xanthophylls.

 contains cholesterol & phospholipids but is primarily Tri-glycerides (95%).

Protein: 3-4 %
 Vitamins and 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.

 Ca & P approx. 1% of milk

• Ca is present as calcium caseinate, calcium phosphate & calcium citrate.

• Poor source of iron & vit. C

• Other minerals present are chloride, magnesium, potassium, sodium, and

sulfur
Lactose is the principal carbohydrate found in milk. It is a
disaccharide composed of one molecule each of the
monosaccharides (simple sugars) glucose and galactose.

 Lactose is an important food source for several types of

fermenting bacteria.

The bacteria convert the lactose into lactic acid, and this

process is the basis for several types of dairy products.

In the diet lactose is broken down into its component 

glucose and galactose subunits by the enzyme lactase.
 The glucose and galactose can then be absorbed from
the digestive tract for use by the body.
 Individuals deficient in lactase cannot metabolize lactose, a
condition called lactose intolerance.
 The unmetabolized lactose cannot be absorbed from the
digestive tract and therefore builds up, leading to intestinal
distress.
 Infants who do not produce lactase develop lactose intolerance, a
condition in which a variety of gastrointestinal problems arise.
 Lactose intolerance also commonly develops after weaning or
with advancing age, when many individuals cease producing
Drinking milk causes digestive problems for some
people, which is often the result of lactose
intolerance. While it is not a true allergy, the
consumption of milk sugar can cause gas, cramps,
nausea, bloating, or diarrhea.

Individuals with lactose intolerance

may have to limit their intake of
dairy products, purchase lactose-
free milk, or switch to a non-dairy
milk such as soy or rice milk.
Physical properties of Milk

 Acidity: fresh milk pH is 6.5-6.7 at 25°C.

 Viscosity: depends on the amount of fat, size of fat globules &

extent of clustering of globules.

- Homogenisation & ageing increases the viscosity of milk.

 Freezing point:

-0.55°C, addition of 1% of water to milk decreases the FP by -

0.0055°C.

 Boiling point: 100.2

Processing of milk

• Milk processing allows the preservation of milk for days, weeks or

months and helps to reduce food-borne illness.

• The usable life of milk can be extended for several days through
techniques such as cooling (which is the factor most likely to influence
the quality of raw milk) or fermentation.

• To make milk:
• safer

• more appealing

• or healthier
Some significant benefits of milk processing plants:

Nowadays, the various modern high advanced milk processing

 machines are beneficial for any milk processing plants.

It increases the quality of the products.

It reduces the workload of farmers and dependency on workers.

It helps for making products faster and easier.

It helps to get more output with few workers.

It helps to keep product quality maintain.

 Fluid Milk Processing
Raw milk storage

Cleaning and decreaming (Separator)

Homogenization

Fat standardization

Heat Treatment

Chilling (Heat exchanger)

Intermediate storage

Filling/Packing
Clarification and Clearing
 Clarification: removal of small particles

- straw, hair etc. from milk

- based on density
 “Bactofugation”: Centrifugal separation of microorganisms from
milk:
- Bacteria and particularly spores have higher density than milk
- Two-stage centrifugation can reduce spore loads up to >99%
- Optimal temperature for clarification is 55-60ºC
 Microfiltration

- Microfilter membranes of 1.4 μm or less can lead to reduction

of bacteria
- and spores up to 99.5-99.99%.
Milk Fat Standardization/Decreaming
 Separation of skim milk (about 0.05% fat) and cream (35-40%
fat).
 Based on the fact that cream has lower density than skim milk.
 Centrifugal separators are generally used today
 Standardization of fat content: Adjustment of fat content of
milk or a milk product by addition of cream or skim milk to
obtain a given fat content.
Homogenization

 The process of breaking up milk-fat into smaller globules

which disperses them permanently in a fine emulsion

throughout milk.

• This is done in a homogenizer where milk is forced under high

pressure through very tiny openings.

• Nothing is added or removed.

• Homogenization results in the formation of a softer curd during

digestion.
 Normally, the “fat” particles in the milk
like to cling together.
 They are lighter and float to the top.
 When milk is homogenized, however, the
fat particles are separated, broken up into
very small pieces, and are distributed
throughout the liquid.
 The pieces are so small, in fact, that they
cannot go back together and float to the
top… as long as the milk is fresh.
 One visible sign that milk has lost its
freshness is the appearance of streaks of
fat in the liquid, or a layer of fat floating
on the top.
The great French scientist, Louie Pasteur,
discovered this procedure.

Pasteurization is a
process of Raw milk is
heated to a temperature
that kills all disease-
causing bacteria.
 Pasteurization

 the process of heating raw milk to at least 145° and

holding continuously for at least 30 minutes or to at

least 161° and holding for at least 15 seconds in

approved and properly operated equipment.

• The milk is then cooled promptly to 45° or lower.

• Milk’s keeping quality is improved, but nutrient value is

not significantly changed.

Other methods of pasteurization

 Batch pasteurization: 63°C for at least 30 minutes.

 This is suitable for small-scale producers and farmer cooperatives.

 High temperature short time (HTST) pasteurization: 72°C for at

least 15 minutes.

 This is suitable for processing large quantities of milk, e.g. more

than 250 liters at a time.

 Ultra high temperature (UHT): 135°C. This is used by big factories.

It requires special machinery.

 UHT milk can be stored for 6 months even without refrigeration.

 Fortified
• The addition of one or more vitamins, minerals, or proteins
not naturally present in a food.

• The term, fortified, also applies when added nutrients include

one or more naturally present in the food.
 Filling/Packaging
• Functions of packaging:

– Enable efficient food distribution

– Maintain product hygiene

– Protect nutrients and flavor

– Reduce food spoilage

– Convey product information

• Different containers:

– Glass bottles (translucent vs. dark): can be reusable or

recyclable
– Plastic containers, Cartons, Plastic bags
Different Milk Products
 What are milk product?

 What are fermented milk product?

 What are non fermented milk product?

 What are the different between fermented and non -

fermented milk products?
milk products are generally defined as food products that are
produced from milk, which has been an important source of
nutrition for people for thousands of years.

These include cheese, yogurt, ice cream and butter etc......... each
contain nutrients your body needs.

• For example contain protein, calcium, and vitamin B12, which

help with rebuilding and repairing muscle tissue, building and
maintaining strong bones and teeth, and keeping your nervous
system healthy, respectively.

• In addition, the protein, zinc, selenium and vitamins A and D

found in milk help support a healthy immune system.
• Other different Processed milk products produced from
raw milk and with other ingredients, such as

• low-fat milk, milk powder, fermented milk, butter, processed

cheese, non-fat milk, hydrolyzed lactose milk, processed
milk, concentrated milk, cream, whey, lactose, ...
 1. Non-Fermented milk products

 Low and non-fat milk...

fat content reduced to 0.5 - 2 % by centrifugation.

Extensive use in bakery & confectionery.

Also used for low calorie diets & children who need high protein.

 2% MILK – 98% of the fat content (cream) removed from whole milk

 1% MILK – 99% of the fat content (cream) removed from whole milk

 Skim Milk – 100% of the fat content removed from whole milk.

 When the yellow fat content is removed, the remaining skim milk
almost appears to be blue in color comparison.
 Evaporated milk: 50-60% water evaporated, clarified
raw milk is concentrated in vacuum pan at 74-77°C.

 fortified with Vit D, sterilised in cans at 118°C for 15

minutes & cooled.

 Evaporated milk, known in some countries as

"unsweetened condensed milk“. When the water is
removed, the nutrients become more concentrated.

 For that reason it was commonly used to feed babies

prior to the development of today’s baby formulas.

 less concentrated than condensed milk without added

sugar
condensed milk:

Not sterile, made from pasteurized milk concentrated.

Sweetened with 65% sucrose. Contains 9% fat out of 31% milk

solids.

milk which has been concentrated by evaporation, with sugar

added for reduced process time and longer life in an opened
can.

 Recombined milk: It is the liquid milk obtained by adding

skim milk powder (SMP) to water and adding milk fat
separately to achieve the desired fat and total solids content.
 Malted Milk is a powdered gruel made from a mixture

of malted barley, wheat flour, and whole milk, which is

evaporated until it forms a powder.
 Malt powder comes in two forms:
 Diastatic malt contains enzymes that break down
starch into sugar; this is the form bakers add to bread
dough to help the dough rise and create a good crust.
Nondiastatic malt has no active enzymes and is used
primarily for flavor, mostly in beverages.
It sometimes contains sugar, coloring agents, and other
additives.
 A lactose-free milk is available for people who
are lactose-intolerant.

This modified milk is made by filtering regular

milk to remove half the lactose.

The enzyme lactase is then added to the milk to

break down the remaining lactose into simpler
forms which the body can absorb.

 Flavoured milk is a dairy drink made

with milk, flavourings and sugar, often
enriched with vitamins and calcium.
 Ultra-high temperature (UHT) processed milk:

 packed & aseptically sealed in pre-sterilized

containers under aseptic conditions.

 can be stored Unrefrigerated for at least 3 months.

 Dry milk:

 made with whole milk or skimmed milk

dehydrated to about 97% by spray drying & vacuum
drying.

 Good shelf life. Highly hygroscopic & can be

reconstituted to fluid milk.
 Cream is the high-fat component separated from
whole milk as a result of the creaming process.

It has a higher proportion of fat droplets to milk

than regular fluid milk; and

according to federal standards of identity, cream

must contain 18% milk fat or more.

Due to this high fat content of cream compared to

milk, some yellow, fat soluble pigments may be
apparent.

 Whey protein concentrate: ultrafiltration technology is used to

concentrate protein in whey to various levels between 20-80%.
 High BV & PER.
 2. Fermented milk products

The generic name of fermented milk is derived from the fact that the
milk for the product is inoculated with a starter culture which converts
part of the lactose to lactic acid.

Fermented milk products are produced from homogenized or pasteurized

milk or cream with the help of starters containing lactic acid bacteria.

Some of these products have been enriched with different types of dairy
products (whey powder, milk powder, buttermilk powder) before
fermentation.

Fermentation temperature and time vary by product .

 Fermented foods:
– Food products produced by biological transformation (by
bacteria or fungi)
– Carbohydrate breakdown as a major characteristics
– (lactose  lactate)
 Preservation: production of acids and alcohol (by “beneficial”
bacteria) to inhibit spoilage bacteria and pathogens.
Butter
Butter is a concentrated form of fluid milk produced through
churning of pasteurized cream. Butter is made from sweet or sour
cream.
Churning involves agitation that breaks fat globule
membranes so the emulsion breaks, fat coalesces, and
water (buttermilk) escapes.

 Milk is churned to form butter and the watery

buttermilk.

Butter may have a yellow color due to the fat-soluble

animal pigment, carotene, or an additive.
Buttermilk

 was the liquid left behind after churning butter out of cream.

 It is beneficial to health as it contains probiotic microbes also

fat content of buttermilk is far lower than milk or curd.

 A bacteria culture can be added to skim milk, producing a

tangy flavor and thicker consistency (you can drink this as is
or use it in cooking
Curd
prepared by cooling boiled milk to body temperature & adding 5-10%
starter. After 6-8 hours an acidity of 0.9-1% is formed which coagulate the
casein & curd is set.
Easily digested than normal milk. It Contains more vit B than milk.
Used as marinating & souring agent in cookery
Yogurt

Whole, low fat, skim milks & even cream can be

used to make yogurt.

 In production of yogurt, a mixed culture of

Streptococcus thermophilus, Lactobacillus
acidophilus is usually added to the pasteurised milk
& incubated at 42-46°C.
Increase in folic acid concentration during fermentation.

 Fermented milk is useful for a wide variety of disorders like

colitis,constipation, diarrhoea, gastroenteritis, diabetes & hyper
cholesteremia.
Cheese

 is made by the coagulation of milk protein casein, separating 

curds from whey, and letting it ripen, generally with bacteria,
and sometimes also with certain molds.

Varieties of cheese are differentiated according to their …….

o Flavour – Texture - Type of Milk – Salts & seasoning added

o Types of bacteria & moulds species used in ripening.

o Manufacturing & processing method.

Classification of Cheeses
They can classified into 6 major groups based on their texture and ripening
Soft
- unripened: cottage cheese, cream cheese
- ripened: Brie, Camembert
 Semisoft
- Munster, Limburger, Blue
 Hard
- cheddar, Swiss
 Very hard (grating)
- Parmesan, Asiago
 whey cheeses (ricotta)
 processed cheese
Production of Cheese
 Curd formation: pasteurised whole milk is brought to a
temperature of 31’C, starter & required colouring matter is
added. After 30 min rennin is added, stirred & allowed to
set curd.
 Rennet – an enzyme in the lining of young animals that
assists in milk digestion
 Rennet causes the milk to separate into:
 Curds
 Whey

 Curd cutting: into small cubes.

 Curd cooking: heated to 38°C & held for 45 min. curd is

stirred to prevent matting.

 Curd drainage: whey is drained off & curd is allowed to

mat.
 Cheddaring: Cheddaring is a process that cheesemakers use to further acidify the

curds and draw more whey out.

Salting the curd: to draw out the whey from curd & as preservative.

 2.5% salt is added: drains whey, inhibits spoilage organisms and adds flavor

Pressing: overnight to remove more whey

- moisture content will affect bacterial growth and texture

Ripening:

bacteria develop flavor and texture over time.

60 days to 12 months depending on the flavour required under controlled conditions of

temperature & humidity.

Rennin splits protein into peptones & peptides.

Increases the B-vitamins & improves cooking quality.

 Ripening: flavor and texture development
 Primary proteolysis
- 60 days; residual chymosin
- caseins broken down into medium molec. wt. peptides
 secondary proteolysis
- starter cultures break down peptides to lower molec. wts.
 Temperature: 5-7°C
 pH: 5.0 - 4.7
- inhibits growth of spoilage organisms
- inhibits enzyme activity
BASIC CHEESEMAKING PROCESS

• Milk is heated to pasteurize

• Culture (for flavor and style
of cheese) is added to adjust
pH
• Rennet is added
• Whey is drained
• Cheese is cut to drain more
whey
• Packed
• Molded
• Stored and aged
Whey Whey Products
 low solids, high lactose  concentrated and spray dried
 highly perishable (contains starter  whey powder
organisms)  whey protein concentrates
 Acid whey: drained from cheese - different % purity
curd acidified to 4.6 by cultures - food ingredient
(or acid);  lactose
 ex. Cottage cheese - food ingredient
 sweet whey: drained from curd -fermented into alcohol
formed by rennet coagulation  whey cheeses
 ex. Cheddar
Figure Flow diagram for processes occurring at a typical milk
plant
 Any Questions ?
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