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    Presentation On: Course Title: Dairy Technology Course Code: FTNS 3201

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    SM Jakaria Afrin
    The document discusses various types of special milks including homogenized milk, vitaminized milk, fermented milks like acidophilus milk and yogurt, standardized milk, rehydrated milk, and recombined milk. It provides details on the manufacturing processes and merits of each type of special milk.

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    Presentation On: Course Title: Dairy Technology Course Code: FTNS 3201

    Uploaded by

    SM Jakaria Afrin
    70 views53 pages
    The document discusses various types of special milks including homogenized milk, vitaminized milk, fermented milks like acidophilus milk and yogurt, standardized milk, rehydrated milk, and recombined milk. It provides details on the manufacturing processes and merits of each type of special milk.

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    Specialized Milk

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    The document discusses various types of special milks including homogenized milk, vitaminized milk, fermented milks like acidophilus milk and yogurt, standardized milk, rehydrated milk, and recombined milk. It provides details on the manufacturing processes and merits of each type of special milk.

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    © All Rights Reserved
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    Download as pdf or txt
    70 views53 pages

    Presentation On: Course Title: Dairy Technology Course Code: FTNS 3201

    Uploaded by

    SM Jakaria Afrin
    The document discusses various types of special milks including homogenized milk, vitaminized milk, fermented milks like acidophilus milk and yogurt, standardized milk, rehydrated milk, and recombined milk. It provides details on the manufacturing processes and merits of each type of special milk.

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    Mawlana Bhashani Science & Technology University

    Presentation On
    Special Milks
    Course Title: Dairy Technology
    Course Code: FTNS 3201
    Special Milks

    Submitted By Submitted To
    Group- 06 Shamoli Akter
    Batch- 12 Assistant Professor,
    Dept. of FTNS MBSTU
    We are...

    Name Student ID
    Shahnaz Parvin FN 17003

    Sharmin Akther FN 17010

    Monirul Islam FN 17014

    S.M. Jakaria Delwar FN 17024

    Mastura Zahan FN 17046


    Index

    ● Homogenized Milk ● Recombined milk


    ● Vitaminized ● Toned Milk
    Milk/Irradiated Milk ● Double Toned Milk
    ● Fermented Milk ● Humanized Milk
    ● Reconstituted ● Miscellaneous Milks
    Milk/Rehydrated Milk
    Special Milk
    Special Milk

    As per PFA (1976) milk has been defined as


    the lacteal secretion obtained by the complete
    milking of one or more healthy milch animals,
    which is free from colostrum.
    Homogenized Milk
    According to the United States public health service,
    homogenized milk is milk which has been treated in such a
    manner as to insure breakup of the fat globules to such an
    extent that after 48 hours ' quiescent storage no visible
    cream separation occurs on the milk and the fat
    percentage of the milk in the top 100 ml. of a milk quart
    bottle.
    Homogenized Milk

    Homogenization refers to the processes of forcing the


    milk through a homogenizer with the object of sub-dividing
    the fat globules.
    Merits
    ● No formation of cream layer
    ● Fat in milk does not churn due to rough
    handling or excessive agitation
    ● Better adapted for bulk dispensing; mixing not
    necessary
    Merits

    ● More palatable due perhaps to brighter


    appearance, heavier body and richer flavor.
    ● Produces soft curd and better digested; hence
    recommended for infant feeding
    ● Less susceptible to oxidized flavor
    development.
    Demerits

    ● Increased cost of production.


    ● Returned homogenized milk difficult to
    salvage; fat recovery problem.
    ● Sediment appears to greater degree.
    Demerits

    ● Sediment appears to a greater degree.


    ● More susceptible to production of activated or
    sunshine flavor defect.
    ● Greater tendency for milk ‘seepage' through
    bottle cap.
    Factors influencing homogenization

    Temperature
    The milk should at the time of homogenization, be
    at a temperature above the melting point of fat,
    viz, above 33 degree C (91-degree F).
    Factors influencing homogenization

    Enzyme
    The enzyme lipase should be in active. This can be
    achieved by hearing the milk to a temperature of
    55 degree C (131F) or above. In routine practice
    the milk is heated to 65-70 degree C
    (149-158-degree F) for homogenization.
    Factors influencing homogenization
    Pressure
    In the single stage up to 6% of milk fat, usually 2000-2500
    psi pressure is sufficient. Higher pressure may increase
    the tendency for the milk to curdle when cooked, due to
    the increased destabilizing effect on milk-protein. For
    liquid products with more than 6% fat. Two stage
    homogenization is needed to prevent fat clumping. 2000 psi
    at the first stage and 500 psi at the second stage.
    Flow Diagram of Manufacture
    Receiving Milk

    Cooling to 5 degree C & bulk storage

    Pre-heating (35-40 degree C)

    Filtration/ Clarification

    Cooling to 5 degree C

    Standardizing & Storage (5 degree C)

    Pre-heating (60 degree C)

    Homogenization (2500 psi) (60 degree C)

    Pasteurization (Holder or HTST)

    Cooling (5 degree C)

    Bottling

    Storage (5 degree C)
    Details of manufacture
    Receiving milk to preheating 60-degree C.
    Homogenization the pre heat milk is homogenized at
    2500-3000 psi pressure in a single-stage
    homogenizer. the causes sub-division of the original
    fat globules to less than 2-micron size (diameter),
    which is considered satisfactory. pasteurization to
    storage.
    Vitaminized/Irradiated Milk
    vitaminized milk is milk to which one or more
    vitamins are added. Irradiated milk is milk in
    which the vitamin D content has been
    increased by exposure to ultraviolet rays.
    Vitaminized/Irradiated Milk
    It is well known that lack of vitamins in the
    diet causes specific deficiency diseases
    which, in turn, can be cured by the intake of
    those particular vitamins. Addition of
    vitamins to milk is called fortification, such
    milk is called fortified milk.
    Commercial vitamin D milks can be prepared by any
    of following methods

    Metabolized
    By feeding irradiated yeast to milch animals,
    whereby the vitamin D content of milk can be
    increased.
    Commercial vitamin D milks can be prepared by any
    of following methods

    Irradiation
    By exposing a thin, rapidly flowing film of milk to an
    intensive source of UV radiation, the milk develops an
    increased vitamin D potency.
    Commercial vitamin D milks can be prepared by any
    of following methods

    Fortified
    By adding a definite amount of standardized vitamin
    D concentrate.
    Fermented Milk

    Fermented milks are refer to those milks


    which have been made by employ selected
    microorganisms to develop the characteristic
    flavor /or body and texture.
    Merits

    ● Much more palatable than milk.


    ● Nutritive value usually increased.
    ● More easily assimilated by human system
    than milk.
    Merits

    ● May contain beneficial antibiotics.


    ● May possess therapeutic properties.
    ● Regular consumption of some types claimed
    to increase longevity of human beings.
    Acidophilus Milk

    This type of fermented milk is produced by


    development in milk of a culture of
    Lactobacillus acidophilus. It is claimed that
    acidophilus milk has therapeutic and health
    promoting properties.
    Flow Diagram of Manufacture:
    Receiving milk (skim/whole/defatted)

    Filtration /Clarification (35-40 degree C)

    Homogenization

    Sterilization (115 degree C/15 min)

    Cooling (38-40 degree C)

    Inoculation (3%-5%)

    Incubation (38-40 degree C/12-16 hrs.)

    Coagulation

    Breakup of Coagulum

    Cooling (10 degree C)

    Packaging & Storage (5 degree C)


    Yoghurt
    Yoghurt is a food produced by bacterial
    fermentation of milk. The bacteria used to make
    yogurt are known as yogurt cultures. The
    fermentation of lactose by these bacteria
    produces lactic acid, which acts on milk protein to
    give yogurt its texture and characteristic tart
    flavor.
    Merits of Yoghurt
    ● Good for bones. A bowl of yogurt is said
    to have 300 grams of calcium.
    ● Aids weight loss.
    ● Faster workout recovery.
    Merits of Yoghurt
    ● Controls blood pressure.
    ● Builds immunity.
    ● Prevents yeast infections.
    Method of Manufacture
    Receiving Whole/Defatted Milk

    Addition of skim Milk powder concentrate

    Filtration /Clarification (35-40 degree C)

    Preheating the mix (60 degree C)

    Homogenization (2500 psi)

    Pasteurization (85 degree C/30 min)

    Cooling (43-44 degree C)

    Inoculation (2%)

    Packaging Incubation (41-42 degree C) (0.75% T.A.)

    Cooling & storage (5-7 degree C)


    Standardized Milk
    This is milking whose fat and
    solid nonfat content have
    been adjusted to a certain
    predetermined level. Under
    THE PFA Rules (1976), the
    standardized milk for liquid
    consumption should contain a
    minimum of 4.5 percent fat
    and 8.5 percent solid not fat
    throughout the country.
    Merits:
    ● Ensure a milk of
    practically uniform and
    constant composition
    and nutritive value to
    consumer.
    ● The surplus fat can be
    converted into butter
    and ghee.
    ● Possible to supply
    cheaper milk.
    ● More easily digestible.
    Flow diagram of
    Manufacturing:
    Receiving Milk

    (Grading, sampling, weighting,


    testing)

    Filtration/Clarification

    Cooling and storage (5 degree C or


    below)

    Standardization

    Pasteurization (63 degree C/30 min


    or 72 degree /15 sec)

    Homogenization (2500 psi)

    Boiling /packaging

    Storage (5 degree or below)


    Rehydrated Milk
    This refers to milk prepared by dispersing whole
    milk powder in water approximately in
    proportion of 1- part powder to 7-8 parts water.
    Merits:
    ● Helps to making up the storage of fresh milk
    supplies in developing countries
    ● Used by the Armed Forces in other
    countries.
    Method of manufacturing:
    Flow diagram of manufacturing:
    Receiving water in pasteurizing vat

    Pre-heating to 38-43 degree C

    Addition of whole milk powder and mixing Filtration

    Pasteurization (63 degree C / 30 min)

    Cooling (5 degree C)

    Packaging and storage (5 degree C)


    Recombined Milk:
    This refers to the product obtained when butter
    oil skim milk powder and water are combined in
    the correct proportions to yield fluid milk. the
    milk fat may also be obtained from other sources,
    such as unsalted butter or plastic cream.
    Merits:
    ● Helps in making up the shortage of fresh milk
    supplies in developing countries.
    ● Helps prevent price rise of liquid milk in cities.
    Method of manufacturing
    Flow Diagram of manufacturing
    Receiving water in pasteurizing vat

    Pre-heating (38-49 degree C)

    Addition of skim milk powder and mixing (38-43 degree C)

    Addition of butter oil and mixing (42-49 degree C)

    Filtration

    Pasteurization (63 degree C/30 min)

    Homogenization (2500 psi/63 degree C)

    Cooling (5 degree C)

    Packaging and storage (5 degree C)


    Toned Milk:
    Toned milk refers to milk obtained by the addition
    of water and skim milk powder to whole milk. under
    the PFA Rules (1976) toned milk should contain a
    minimum pf 3.0 percent fat and 8.5 percent
    solids-not-fat throughout the country.
    Merits:
    ● Increases the supply of milk.
    ● Reduces the price of milk, so as reach
    lower-income groups of the population.
    Method of Manufacturing
    Flow Diagram of Manufacturing
    Receiving Water in pasteurizing vat

    Preheating (38-43 degree C)

    Addition of skim milk powder and mixing and addition of whole buffalo milk
    and mixing

    Filtration

    Pasteurization (63 degree C/ 30 min)

    Cooling (5 degree C)

    Packaging and storage (5 degree C)


    Calculation:
    Problem:
    Given: 1000 kg of whole buffalo milk testing 7.5%
    fat and 9.8% SNF; SMP testing 0.5% fat and
    96.5% SNF; Toned Milk to contain 3.0% fat and
    8.5% SNF.
    Calculation:
    Solution:
    Let the amount of water require be W kg and SMP be S kg.
    Amount of Toned milk = (1000+W+S) kg.
    The following equations can be formed:
    (1,000×7.5÷100)+(S×0.5÷100)
    = (1000+W+S)×3÷100........(1) (Fat equation)
    (1,000×9.8÷100)+(S×96.5÷100)
    =(1,000+W+S)×8.5÷100......(2) (SNG equation)
    Solving the above equation,
    W=1382.1 kg (Ans)
    S=141.5 kg (Ans)
    Double Toned Milk
    Same as Toned Milk, expect that under the PFA
    Rules (1976) Double Toned Milk should contain a
    minimum of 1.5 percent fat and 9.0 percent
    solid-not-fat throughout India.
    Merits:
    ● Increases the supply of milk.
    ● Reduces the price of milk, so as reach
    lower-income groups of the population.
    Method of Manufacturing
    Receiving Water in pasteurizing vat

    Preheating (38-43 degree C

    Addition of skim milk powder and mixing and addition of whole


    buffalo milk and mixing

    Filtration

    Pasteurization (63 degree C/ 30 min)

    Cooling (5 degree C)

    Packaging and storage (5 degree C


    Humanized Milk:
    When whole cow or buffalo milk is so modified
    in its chemical composition that it resembles
    Human milk, it is called Humanized Milk.
    Miscellaneous Milks

    (a) Filled Milk


    Same as Recombined Milk, except that the
    fat is derived from a vegetable source.
    Miscellaneous Milks

    (b) Imitation milk


    A product resembling milk but of non-dairy
    origin.
    Miscellaneous Milks

    (c) Vegetable Toned milk


    The milk protein of skim milk powder is
    substituted by vegetable protein isolated from
    groundnut.
    Miscellaneous Milks

    (D) Soya Milk:


    Made from soya bean by special patented
    processes.
    THANK YOU

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