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    Dairy Products Processing - DR Kanade

    Uploaded by

    Pradeep Adwani
    This document summarizes several dairy processing methods and products. It discusses factors that affect milk and fermented milk quality. It also provides process flow charts for common dairy products like paneer, cheese, butter, ghee, ice cream and flavored milk. The charts outline the key steps in processing, which include separation, standardization, heating, cooling, culture addition, fermentation, packaging and storage.

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    © All Rights Reserved
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    Dairy Products Processing - DR Kanade

    Uploaded by

    Pradeep Adwani
    190 views20 pages
    This document summarizes several dairy processing methods and products. It discusses factors that affect milk and fermented milk quality. It also provides process flow charts for common dairy products like paneer, cheese, butter, ghee, ice cream and flavored milk. The charts outline the key steps in processing, which include separation, standardization, heating, cooling, culture addition, fermentation, packaging and storage.

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    Dairy Products Processing- Dr Kanade

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    This document summarizes several dairy processing methods and products. It discusses factors that affect milk and fermented milk quality. It also provides process flow charts for common dairy products like paneer, cheese, butter, ghee, ice cream and flavored milk. The charts outline the key steps in processing, which include separation, standardization, heating, cooling, culture addition, fermentation, packaging and storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    190 views20 pages

    Dairy Products Processing - DR Kanade

    Uploaded by

    Pradeep Adwani
    This document summarizes several dairy processing methods and products. It discusses factors that affect milk and fermented milk quality. It also provides process flow charts for common dairy products like paneer, cheese, butter, ghee, ice cream and flavored milk. The charts outline the key steps in processing, which include separation, standardization, heating, cooling, culture addition, fermentation, packaging and storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 20

    Dairy Products

    Processing
    Dairy Products -
    Factors affecting Quality of
    Milk Products
    A) Milk Quality
    • Protein
    • Fat
    • Inhibitors

    B) Milk Processing
    • Standardization
    • Homogenization
    • Heat Treatment
    • Dearation
    Dehydrated Products

    • Skimmed Milk Powder


    • Whole Milk Powder
    • Dairy Whitener
    • Coffee Whitener
    • Nutritional Supplements
    • Protein Supplements
    • Specialized Dairy Based Food Products
    • Infant Milk Substitutes
    • Convenience Foods –Dairy Based
    Process Flow
    Fractionation of Milk Solids & Drying
    MILK
    CREAM

    SKIMMED MILK
    PRECIPITATION

    CASEIN WHEY
    REVERSE
    OSMOSIS

    WHEY LACTOSE
    PROTEINS
    Fermented Dairy Products

    • Dahi/Curd
    • Yoghurt & Flavoured Dahi
    • Lassi – Sweet or Salted
    • Butter Milk/Chhach Plain – Plain or Spiced
    • Drinking Yoghurt
    • Probiotic Drink

    Process Flow
    Factors affecting Quality of Fermented
    Milk
    A) Milk Quality
    • Protein, Fat, Inhibitors

    B) Milk Processing
    • Standardization, Homogenization, Heat Treatment, Dearation

    C) Fermentation Process
    • Fermentation Temp, End pH, Cooling & post
    Treatment

    D) Type of Culture
    Lactic Cultures
    Types of Culture:

    1.Mesophillic Culture: Optimum growth temperatures of


    < 30°C
    2.Thermophillic Culture: Growth optima at > 37 ° C

    Primary Function: Acid Production

    Other Functions:
    Flavour, Aroma, Alcohol etc (eg Diacetyl……..)
    Inhibition of undesirable organisms
    Texture Development: Exopolysachharides (EPS),
    Factors in Culture Selection
    • Type of Product:- Yoghurt, Lassi, Butter Milk……..

    • Product Characteristics:- Flavour, Texture etc

    • Regulatory Requirements

    • Manufacturing Constrains :- Time, Packaging,


    Incubation

    • Form :- Frozen or Freeze Dried or Propogation

    • Phage Resistance/ Rotation


    Important Parameters
    • Heat Treatment:
    • 85 – 950 C for 5 - 10 Min
    • Filling:
    • Inoculation & Filling Temp of 43 deg C
    • Immediate transfer to incubators
    • Incubation:
    • Temp 42-43 degC
    • Time 4-6 hrs
    • Cooling:
    • Reach 35 deg C is 30 min
    • Reach 18-20 in next 45 min
    • Further cooling to 5 deg C slowly
    Process Flow Chart – Cultured Dairy Products
    Milk Standardization Vacreation Homogenization
    Odour Removal Uniform body and texture

    Inoculation Preheating to 42°C Pasteurization


    92°C for 5 – 10 minutes
    DVS or propagated Culture

    Incubation Incubation Incubation


    Filling
    Breaking of Curd Breaking of Curd Breaking of Curd

    Incubation
    Addition of Water Addition of Water Addition of Water
    & Sugar & Spices
    Cold Storage Filling
    Filling Filling

    DAHI Cold Storage


    Cold Storage Cold Storage
    Plain Butter Milk
    LASSI SWEET Spiced Butter Milk
    Difference between Dahi & Yoghurt
    Dahi Yoghurt Plain
    1. Obtained by Fermentation of 1. Obtained by Fermentation of
    Milk using harmless Lactic Milk using L. Bulgaricus &
    acid bacteria S. Thermophillus species
    2. May contain other harmless 2. May contain other harmless
    bacteria bacteria
    3. May contain permitted
    Sweetend Dahi is also allowed Additives

    Flavoured Dahi & Yoghurt Requirements


    1. May add cane sugar, corn syrup, glucose
    2. May add Fruits/Fruit preparations
    3. Veg Oil can not be added
    4. May contain permitted Additives i.e. Colours, Flavours,
    Stabilizer, Thickner etc
    Coagulated Products:
    Paneer & Cheese Process Comparison
    Paneer Cheese

    • Coagulation is carried out by • Coagulation is carried out by


    addition of Citric Acid addition of Enzyme Rennet and
    Starter Culture
    • No Ripening
    • Ripened for few months upto
    years to achieve desirable
    taste
    – Lactose fermentation
    – Production of Carbon Dioxide
    – Decomposition of protein
    Process Flow Chart – Paneer

    Standardized Heat Treatment Cooling


    Milk
    900C 15 MIN At 75°C
    Pasteurized Citric Acid
    Solution (1 %)

    Pressing Hoops Filling Paneer Coagulation


    2 Kg / cm2 for 15
    At 75°C
    minutes. 5 -6
    batch per hoop

    Vacuum Packing
    Block chilling Cutting into Slices
    and Sealing

    At 5 – 7 °C for 30 minutes

    Cold Storage (2 – 4 °C)


    Process Flow
    Chart – Cheddar
    Cheese
    Process
    Flow Chart
    –
    Mozzarella
    Cheese
    Process Flow Chart – Table Butter

    Cream Separation Pasteurization and Chilling Storage & Ageing


    Heating to 92°C &
    35 – 40% Fat At 8-10°C
    cooling to < 8 °C

    Butter Milk Removal Cream Breaking Addition of Annatto Churn Loading


    Colour
    Peanut Size Fat Granule

    Washing of Butter Pre working Addition of Salt Butter Unloading


    To adjust the water content

    Store in Deep Freeze Butter Packaging Intermediate Storage


    At -18°C At 5°C

    Dispatch
    Process Flow Chart – Ghee

    Milk Reception Separation of Cream Churning of Cream to


    get white butter

    Transfer to settling
    Clarification Ghee Cooking Prestratification
    storage tank
    At 65 ± 2°C for removal At 105 to 108°C Melted butter is
    At 70°C for 3 – 4 hours allowed to stand for 1
    of solid residues
    – 2 hours in settling
    tank. Butter milk
    serum is drained

    Ghee Storage Tank Filling Granulation Storage


    Proper stacking norms
    Seeding is carried out at
    are followed to achieve
    0.5% for 2 hours
    proper granulation

    Despatch
    At 5°C
    Process Flow Chart – Ice Creams
    Mixing of Ingredients Pre Heating Ferrous Detection & Removal

    Heat Treatment at 85°C Homogenization Duplex Filtration

    Air (passed through pre-filter, carbon filter & 0.3


    Ageing at < 7°C for 4 hours Continuous Freezing micron filter)
    At temperature < -5°C

    Filling / Extrusion / Mould

    Filling / Extrusion Stick Bar Freezing


    (Cups, Cones, Bulks

    Continuous Hardening Cold Storage ( < -25°C)


    Process Flow Chart – Flavoured Milk

    Addition of Colour,
    Milk Reception Pasteurization Standardization Flavour, Sugar,
    SMP etc.

    Aseptic Homogenization Ultra Heat Treatment


    Ist Stage 200 Bar 144 ± 2 °C for 3 – 4 sec

    PM treatment
    Bottle Filling
    (30% H2O2 @ 45 – 50° C Aseptic Homogenization
    for 15 sec) Ist Stage 200 Bar
    Crowning
    Aseptic Packing

    Heat Treatment (Retorting)


    120 – 121°C for 20 min Secondary Packing

    Slow Cooling to Ambient Temp Despatch

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