IPS TEAM TEACHING 3/12/2020

POHON INDUSTRI
SUSU
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2 THE AVERAGE COMPOSITION OF

MILK

Source: Walstra et al.

(2006)
 MILK AS A PRODUCT
• Wholesome
• Healthy
• Halal
• ASUH (INDONESIA)
Practically means
• Provides the required nutrition
• Does not contribute to food borne illnesses
• Free from inherent pathogens
• No outgrowth of pathogenic microorganisms
• Free from residues of veterinary drugs, pesticides and
other chemical contaminants
• Conforms to Islamic standards
 PRINCIPLES FOR PRODUCTION
AND PROCESSING OF MILK

• Production to consumption of milk should be subjected to

a combination of control measures, and these measures
should be shown to achieve appropriate level of public
health protection
• Good hygienic practices should be applied throughout the
food chain for safety and suitability of milk
• Whenever appropriate, hygienic practices for milk should
be implemented within the context of HACCP
• Control measures should be validated as effective
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 PRODUCTION OF CLEAN MILK
• Environmental hygiene – water, insects, rodents
• Hygienic production of milk
• Areas and premises for milk production
• Animal Health
• General hygienic practices including feeding, pest control,
veterinary drugs
• Hygienic milking
• Handling, storage and transport of milk
• Milking equipment
• Storage equipment and premises
• Collection, transport & delivery procedures and equipment
• Documentation and Record Keeping
 ROLE OF STAKEHOLDERS
• Producers – good agricultural, hygienic and animal
husbandry practices; adapted as per requirements and
communicated by the processor
• Processor – good manufacturing and hygienic practices;
communication with producers; implement controls during
the processing; HACCP
• Distributors, Transporters and Retailers – handling
and storing properly and as per processor’s instruction
• Consumers – handling and storing properly and as per
processor’s instruction
• Government – legislative framework, infrastructure,
trained inspectors and personnel, audit relevant documents
PROCESSING OF MILK
• Design and facilities of processing
• Control of food hazards
• Hazard identification and evaluation
• Control measure selection
• Establishment of process criteria
• Key aspects of hygienic control system
• Temperature and time control
• Management of the product within the plant including
incoming milk and intermediate products
• Distribution of the finished products
• Establishment of shelf-life
• Specific process steps
• Microbiological and other specifications
• Microbiological cross contamination
• Physical and chemical contamination
 PROCESSING OF MILK

• Requirements for incoming materials

other than milk
• Water
• Maintenance and sanitation
• Maintenance and cleaning
• Cleaning programs
• Personal hygiene
• Transportation requirements
• Requirements
• Use and maintenance of transport
• Labeling
MILK PRODUCTS
 TYPES OF MILK

• Whole Milk
• (3.25% fat) contains 150 calories and 8 grams (g) of fat per serving (8
fluid oz)
• whole milk may be fortified with vitamin D at a level of 400
International Units (IU) per 1 quart.
• If vitamin D is added, the label must state this fact.
• 2% Reduced-Fat Milk
• (2% fat) contains 120 calories and 5 grams (g) of fat per serving(8
fluid oz).
• Vitamins A and D are removed with the milk fat.
• For this reason, these vitamins must be added to 2% reduced-fat milk
so that it contains at least 2,000 IU of vitamin A and 400 IU of
vitamin D per 1 quart.The addition of these vitamins must be stated
on the label.
• 1% Lowfat Milk
• (1% fat) contains 100 calories and 2.5 grams (g) of fat per serving (8 fluid oz).
• Vitamins A and D must be added to a level of at least 2,000 IU of vitamin A and 400 IU of
vitamin D per 1quart.
• The label must indicate the addition of these vitamins.

• Fat-Free Milk
• (also called Skim or Nonfat Milk)
• (0% fat) contains 80 calories and 0 grams (g) of fat per serving (8 fluid oz).
• Vitamins A and D must be added to a level of at least 2,000 IU of vitamin A and 400 IU of
vitamin D per 1quart
• The label must indicate the addition of these vitamins.
• Chocolate Milk
• (fat-free,1% lowfat, 2% reduced-fat, whole milk) is milk to which chocolate or cocoa and
a sweetener havebeen added.
• This milk is just as nutritious as its unflavored counterpart.
• Compared to plain milk, chocolate milk contains about 60 more calories per serving (8
fluid oz).
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16 EVAPORATED MILK

• Concentrated through process of evaporation

• Evaporated in a vacuum chamber
• Whole or nonfat – 60% of H2O removed
• Homogenized, fortified, canned, sterilized
• Increasingly less stable with progression of
concentration and heat → may coagulate → prevent by
forewarming
• Maillard reaction → light tan color
• Reconstitute 1:1 ratio
• Evaporated Milk
(6.5% fat) is made by removing about 60% of the water from whole
milk. The milk is then homogenized, fortified with vitamin D to a level of
25 IU per 1fluid ounce, canned and heat sterilized. The addition of
vitamin A is optional. If added, each fluid ounce must contain not less
than 125 IU of vitamin A.
Evaporated Fat-Free Milk
(0.5% fat or less) is a concentrated, fortified (vitamins A and D) fat-free
(skim or nonfat) milk that is canned and sterilized

Sweetened Condensed Milk (8% fat or less) is a canned milk

concentrate of whole milk to which sugar has been added. The
sweetener used (usually sucrose) prevents spoilage. Sweetened
condensed fat-free milk contains no more than 0.5% milk fat.
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18 CONDENSED MILK

• Similar in content and use to evaporated milk

• NOT sterilized
• Perishable at temperatures
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19 SWEETENED CONDENSED MILK

• Concentrated whole or nonfat milk

• 60% of H2O removed
• Sweetened with sucrose or dextrose prior to
concentration
• 40-45% sugar level, may cause grittiness
• Pasteurized, not sterilized due to high
concentration of sugar
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20 DRIED MILK

• Processed from whole or nonfat milk (more common)

• Condensed 2/3 of H2O removed
• Sprayed into heated vacuum chamber → less than 5%
moisture level
• Most nonfat fortified
• “Instant” or “agglomerated” – some moisture added back→
pourable, dispersible, in cold H2O
• May also dry buttermilk, whey
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CULTURED AND FERMENTED MILK AND

MILK PRODUCTS
 YOGURT
• Yogurt is a mixture of milk (whole, reduced-fat, lowfat or nonfat) and
cream fermented by a culture of lactic acid-producing bacteria,
Lactobacillus bulgaricus and Streptococcus thermophilus.
• Other bacteria (e.g., acidophilus) and other strains of the above bacteria
may be added to the culture.
• Sweeteners (e.g., sugar, honey, aspartame), flavorings (e.g., vanilla, coffee)
and other ingredients (e.g., fruits, preserves, stabilizers such as gelatin)
may also be added.
• Yogurt contains at least 3.25% milk fat and 8.25% solids-not-fat.
• Greek yogurt currently one of the top foods for good nutrition.
• FAGE Greek yogurt comes in low fat and zero % fat
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OTHER FERMENTED PRODUCTS

• Acidophilus milk - pasteurized low-fat or nonfat milk with

Lactobacillus Acidophilus added, Bacteria can live in
intestine and produce number of B vitamins
• Kefir– fermented dairy products, kefir grain yields bacteria
added to milk
• Koumiss – milk heated before fermentation
Ferments to yield soft curd with yeasty sour curd with
mild alcoholic flavor
 CREAM
• Half-and-Half is a mixture of milk and cream containing at least 10.5% but not
more than 18% milk fat.
• contains about 20 calories and nearly 2 grams (g) of fat per tablespoon.
• Light Cream (coffee cream, table cream)
• contains at least 18% but less than 30% milk fat.
• provides about 30 calories and 3 grams (g) of fat per tablespoon.
• Light Whipping Cream (whipping cream)
• has at least 30% but not more than 36% milk fat.
• This product can be used as is (unwhipped) or whipped.
• Liquid (unwhipped) whipping cream contains about 44 calories and 5 grams
(g) of fat per tablespoon.
• Heavy Cream must contain at least 36% milk fat.
• readily whipped and can retain its whipped state longer than that of light
whipping cream.
• Heavy cream provides about 52 calories and 6 grams (g) of fat per
tablespoon.
 SOUR CREAM
• Sour Cream (cultured sour cream) is the product resulting from
adding lactic acid bacteria to pasteurized cream at least 18% milk fat.
• Acidified Sour Cream
• results from souring pasteurized cream with safe and suitable acidifiers,
with or without lactic acid-producing bacteria.
• One tablespoon of sour cream contains about 26 calories and 2.5
grams (g)of fat.
• Reduced-Fat Sour Cream and Acidified Sour Cream
• least 25% less fat per serving than a serving (2 tablespoons) of sour
cream or acidified sour cream, respectively.
• Reduced-fat sour cream contains 20 calories and 1.8 grams (g) of fat
per tablespoon.
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26 SOUR CREAM

• Traditionally heavy cream soured

• Pasteurized, homogenized fresh light cream
• Coagulated similar to buttermilk
• Flavors, stabilizers added
• Proteolytic bacterial enzyme activity may cause bitter
flavor after 3-4 weeks
 CHEESE
• All cheese is made from milk, but different manufacturing and
aging processes are used to produce the array of cheeses
available today.
• Cheese can be made from many types of milk, cows, goat, buffalo
• Cheese is made by coagulating or curdling milk, stirring and
heating the curd, draining off the whey (the watery part of
milk),collecting and pressing the curd,and in some cases, ripening.
• Cheese can be made from whole, 2% lowfat, 1% lowfat or fat-free
milk, or combinations of these milks.
• About one-third of all milk produced each year in the U.S. is
used to make cheese. In 1998, 9.7 billion pounds of natural and
processed cheeses were produced
 TYPES OF CHEESE

More than 400 different varieties of cheese are available. Cheeses are
categorized in several ways: natural versus process cheeses, unripened versus
ripened and soft versus hard. Many cheeses are named for their place of
origin,such as Cheddar cheese, which originated in Cheddar, England.
Natural cheeses include:
Soft Cheeses: Brie, Camembert, ricotta, cottage
• Semi-Soft Cheeses: Blue, brick, feta, Havarti, Monterey Jack, mozzarella,
Meunster, provolone
• Hard Cheeses: Cheddar, Colby, Edam, Gouda, Swiss
• Very Hard Cheese: Parmesan, Romano
Process Cheeses. These cheeses are made by blending one or more natural
cheeses, heating and adding emulsifying salts. Process cheeses contain more
moisture than natural cheeses.
• Pasteurized process cheeses include American cheese, cheese spreads and
cheese foods.
• Cold-pack cheese is a blend of natural cheeses processed without heat.
 NATURAL CHEESE

Natural cheeses are often categorized according to their moisture or degree of

softness or hardness
• Unripened cheeses are made by coagulating milk proteins (casein) with acid.
• Examples include soft cheeses like cream cheese, cottage cheese and
Neufchatel.
• Ripened cheeses are made by coagulating milk proteins with enzymes (rennet)
and culture acids. These cheeses are then ripened (aged) by bacteria or mold.
Cheddar, Swiss, Colby, brick and Parmesan are some examples of bacteria-
ripened cheeses.
• Mold Ripened cheeses including Blue, Roquefort, and Stilton are examples of
mold-ripened cheeses.
 BUTTER
Butter is essentially the fat of milk. It is usually made from sweet cream (as
opposed to sour cream) and is salted. To be called butter, it must contain
not less than 80% of milk fat.
Different types of butter
• Cultured butter - An unsalted butter made from cream to which
bacterial culture has been added. This gives it a distinctive, d elicate,
tangy taste that some refer to as having "old-country lavour".
• Whipped butter - Made by the uniform incorporation of air or inert gas
into butter. It makes it softer and easier to spread. It does not have
the same density as regular butter, therefore, it should not be used in
recipes calling for plain butter.
• Churned butter or sweet butter - It is traditional, everyday butter.
• Flavored butter - Butter herbs and/or spices have been added during
the process, for example garlic butter.
.Unsalted - Contains 0% salt, used in pastries and cake production
• Semi-salted butter or lightly salted
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31 BUTTERMILK

• Traditionally liquid left after churning butter, differs from

nonfat milk due to content of phospholipids and
proteins from fat globule, NFDM solids added
• Cultured buttermilk – pasteurized lowfat or nonfat milk
with Lactobacilli and Streptococci added
• Acidified buttermilk – lactic acid producing bacteria not
compulsory
• Smooth cultured flavor, high acid content useful in
cooking
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MILK SUBSTITUTES
• Imitation milk – combination of several nondairy
ingredients; nutritionally inferior
• Substitute milk – nutritionally equivalent; reduced calories
or fat, usually milk derivatives ( casein, casein salts, whey)
• Filled milk – substitute milk with milkfat replaced with
vegetable oil
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EFFECTS OF HEAT
• Prolonged heating adversely affects:
Flavor – dependent on length of time of heating and
temperature reached
Due to production of sulfur compounds from
denaturation of whey proteins
Due to caramelized flavor from Maillard reaction
Odor
Cooking properties
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34 HEAT AND MILK PROTEINS

• Heated milk forms precipitate on bottom and sides of

pan – coagulated whey proteins
• Precipitated proteins tend to scorch
• One whey protein component produces a low volume
in yeast breads made with unheated milk- scalded milk
→greater volume in yeast breads
• Heated in uncovered pan forms “skin” – coagulated
proteins, fat, minerals because milk drying out on top
• Prevents steam from escaping → boil over
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35 HEAT AND MILK PROTEINS

• Casein changes little under normal heating

• May not take place until milk has been boiled for 14
hours
• Temperatures above boiling → cleavage of peptide and
phosphate bonds
• In concentrated milks coagulation greater due to protein
concentration
• Unstable emulsion like soured milks accelerate
coagulation with heat
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36 HEAT AND MILK MINERALS

• Decreases dispersion of calcium phosphate

• Precipitates and becomes enmeshed in whey
proteins on bottom of pan
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37 EFFECT OF ACID

• Normal pH = 6.5-6.7
• Add acid → pH decreases
• Below 5.1 casein destabilizes
• At pH 4.5 casein salts formed → milk curdles
• Coagulum traps whey which is released when curd is cut, stirred,
or heated
• Curd is soft, fragile
• Cheese from acid coagulation is low in calcium compared to whey
• Acids in fruits curdle milk in smoothies
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38 EFFECT OF ENZYMES

• Coagulate proteins
• Clabbered by rennin – stomach of milk-fed calves – extract is
rennet, now use pepsin from hog stomachs
• Genetically engineered rennet from genetically modified
Aspergillus mold
• Clots are tough, rubbery, contain most of calcium
• Add to warm milk for optimal activity
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39 EFFECT OF POLYPHENOLIC
COMPOUNDS

• Tannins
• Astringent compounds found in fruit, vegetables,
plant foods
• Produce curdling especially if soured or destabilized
by heat
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40 EFFECT OF SALT

• In high concentration will destabilize a gel

• Influences coagulation of casein