Milk Products ‘A variety of milk product interstate trade. Dairy prod' i powder, curd etc. make the dairy Dahi (Curd) ae It is prepared by souring milk with a lactic acid starter which is usually curq of the previous day. For the preparation of curd, milk is first boiled ang cooled from 60 to 70°F. Further, starter is added and is kept untouched. Thus, curd becomes ready for consumption in 10 to 12 hours.) Curd contains 06 to 1.0 per cent titratable acid expressed as lactic acid. It has a lactic flavour and a compact smooth texture. Its composition varies with the quality of milk used, the types-of organisms present in the starter and the time allowed for souring. ‘The organisms present in the curd are mainly streptococci (Streptococcus thermophillus type) and Lactobacillus casei) Curd is normally consumed at the place of production. Curd contains 84.79% water, 77% fat, 3.4% protein, 4.6% lactose, 0.7-to 0.8% lactic acid, 0.7% minerals, 0:12% calcium and 0.95% phosphorus, ts is, known in India and some of them figure in ucts such as cheese, butter, condensed milk, milk farming a highly attractive industry, Cream\ 60-7770.0 Cream is a fat containing fraction separated from milk by centrifuging the liquid milk. The separator, commonly employed, consists of bow! with a large number of conical discs arranged one above the other with intervenning spaces: Milk enters through an opening in the centre and as the bowl is rotated, 3,000 to 20,000 rpm, the lighter fraction which is cream, is driven to (Z-18)centre and the heavier fraction or ski oi ery and drawn out he second pened to obtain the cream is gravitational method in which alk is Kept in a container at 50 F. After 24 hours cream automatically com on the surface of the milk which is taken out by spoon) The yield and ality af cream vary according to the quality of milk and to the speed of anata skimmed milk is obtained as a by product which contains 0.04 to 0. 5% fat and is used in the manufacture of condensed milk, milk powder, butter milk and cheese. The yield of cream is about 10% from a buffalo milk, 6% from cow milk and 7.5% from mixed milk. The composition of cream is 56% fat, 1.6% protein, 3% lactose, 0.4% minerals and 39% water.) mmed milk is drawn towards the ‘Butter | Butter is a mixture of milk fat, butter milk and water. Salt and colouring materials are often added. It is good source of vitamin A)and fair source of vitamin D. Butter is chara terized by spreadability, a characteristic not found in butter substitutes. This probably is due to the glyceride structure of butter iat and to the presence of lower saturated fatty acids. (Desi buter or makhkhan ‘is prepared by churning curd after dilution with water, in earthen or tinned metal pots by a wooden pole to one end of which beaters are attached which is known as ‘‘mathani’’) The butter usually contains 18 to 25% water and varying quantities of curd. The composition of butter is 14% water, 83.5% fat, 1.5% lactose, 0.3% minerals and 0.8% aluminium.) reamy butter \ The production of creamy butter in India is confined to few dairies. or the Preparation of creamy buter, cream is aerated and ripened at 1S to 95°F to develop the desired smell and to facilitate churning. The ripening is effected ually by the addition of natural starter such as curd, fermented cream, and butter milk or commercial starters containing pure cultures of lactic ‘acid bacteria. The ripened cream, after dilution with cold water is mixed with a ‘mall quantity of dye and then churning is started at temperature 50 to - F. urning is usually carried out in the mornings, when temperature is low stherwise ice is added to maintain the desired temperature. The whole operation lakes 30 to 40 minutes, Butter milk is drained off and the butter is washed "peatedly with cold water. It is then salted, up to 2.5%, by adding salt anon Cither in the churn or after taking out the butter. Excess of moisture is press! Suto give a product with a firm and compact texture. Shee \ Shee or clarified butter is obtained from butter by eliminating water) a e “C10 milk in importance as a dairy product. It can be stored over a Pee tiods and for this reason it is preferred in comparison to butter in mostNe tropical countries for comon people. Ghee is produced in India accordin (© the traditional process involving sour curding of milk, recovering butte; and heating the butter to remove water. Desi butter is Preferred to Cteamy butter as ghee obtained from the former is melted into ghee at once or after storage upto 10 days. It may be partially dehydrated and later converted into ghee according to the demand of market. The temperature employed fo, clarifying butter varies from 80 to 125°C. Short exposure to 120°C does no, interfere with the formation of grain nor does it diminish the Carotene ang Vitamin A contents of the ghee) To ensure proper grain formation, the tins to which ghee is transferred should be kept undisturbed and Cooling shout be allowed to take place gradully. The appearance of colour and grain structure influences its market value. The ghee of cow is yellow and that of buffalo is whitish. The grain in buffalo ghee are bigger than that of cow ghee, The composition of ghee varies according to the composition of the milk from which it is derived. Ghee is mainly used for cooking, frying and taking directly with the food materials) Ghee is subjected to extensive adulteration in the trade. Malai, When milk is heated, a layer of fat and coagulated proteins, malai, is formed on the surface, Slow heating helps to increase the thickness of the layer. The volume of malai can be increased by boiling the milk until a voluminous froth is formed and cooling slowly over a dying fire. (Malai is either consumed directly, or used in the preparation of sweets. Its composition is moisture 60 to 70%, fat 25 to 30%, proteins 3 to 3.5%, lactose 3.3 to 3.8% and ash 0.4 100.5%) \Condenséd milly {t is obtained by evaporating milk at 130 to 135°C ina vacuum pan to the required concentration. The concentrate is homogenized to prevent the separation of fat, cooled and fortified if necessary, Stabilizers such | as disodium hydrogen phosphate or calcium chloride, are added to prevent coagulation during the sterilization) The condensed product is cooled rapidly from 80-86°F and held at that temperature for 15 to 20 minutes. The cooling is so controlled that the crystals are of small dimensions and remain in suspensio" | in the viscous liquid. \Khoal(t is prepared by the rapid evaporation of water from the milk) is usually prepared from buffalo milk by heating with brisk stirring : flatbot-tomedshallow steel pots until the volume is reduced to about one : The product is gathered in a compact mass, cooled, and packed for mt Alum is sometimes added to the milk during the boiling to give a smooth te‘Cheese. Cheese is the product made form the curd) obtained from whole or skimmed milk with or without added cream by coagulating the casein, and then further the separated curd is treated by ripening ferments. Soft cheese, known as ‘Paneer’ is Prepared by using coagulants as the source of coagulating enzyme for clotting milk. Milk is warmed to about 100°F and the crushed coagulants are tied in cloth and dipped in it. The milk curdless in 30 to 40 minutes. The coagulum is placed on a muslin cloth and the whey is drained out. The process of cheese manufacture vary very much but not to such an extent as may be with different characters of the final product.