DAIRY PROCESSING TECHNOLOGY

CONTENTS

A – Raw materials
B – Production line
Chapter 1: Pasteurized milk
Chapter 2: Sterilized milk
Chapter 3: Concentrated milk
Chapter 4: Milk powder
Chapter 5: Fermented milk
Chapter 6: Cheese
Chapter 7: Butter
Chapter 8: Ice-cream
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RAW MATERIALS

CONTENTS

1. Introduction
2. Raw milk
3. Evaluation of raw milk quality
4. Treatment and storage of raw milk

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Annual milk consumption per capita in the world (kg)

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 RAW MATERIALS
1. Introduction

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1. Introduction

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 RAW MATERIALS
1. Introduction
- Definition:
Milk is a white liquid produced by the mammary glands of
mammals → primary source of nutrition for young mammals

- Source of milk in dairy industry:

 Cow milk
 Sheep (ewe) milk
 Goat milk

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1. Introduction
- International Dairy Federation IDF: nearly 60 countries
 Founded in 1903
 A non-profit private sector organization representing the
interests of various stakeholders in dairying at the
international level.
 Providing global source of expertise and scientific
knowledge in support of the development and promotion of
quality milk and milk products
→ www.fil-idf.org/

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 RAW MATERIALS
2. Raw milk
2.1. Physical properties
- Liquid with opacity, from white to yellow colour
- Flavour
- Some physical characteristics:
 Density: 1.028 – 1.036 g/cm3
 Freezing point: from -0.51 to -0.55oC
 Redox potential: 0.10 – 0.20 V
 Surface tension: 50 dynes/cm
 Electro-conductance: 0.004-0.005 /ohm.cm
 Thermal capacity: 0.933 – 0.954 cal/g.oC
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2. Raw milk
2.1. Physical properties
d15.5oC = 100/ [ (F/0.93) + (SNF/1.608) + W ]
- d: Milk density
- F: Fat content in milk (% w/w)
- SNF: Solids non fat in milk (% w/w)
- W: Water content in milk (% w/w)

Total solids (TS) or Dry matters (DM):

TS = SNF + F
SNF + F + W = 100
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 RAW MATERIALS
2. Raw milk
2.2. Chemical composition
(% w/w)
Animal Total Casein Fat Carbohy- Ash
protein drate
Cow 3.4 2.8 3.9 4.8 0.8
Goat 3.6 2.7 4.1 4.7 0.8
Sheep 5.8 4.9 7.9 4.5 0.8
Horse 2.2 1.3 1.7 6.2 0.5
Human 1.2 0.5 3.8 7.0 0.2

Cow milk with TS: 13% and SNF: 9.1%

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2. Raw milk
2.2. Chemical composition
Concepts:
- pH
- Acidity
 oSH (Soxhlet Henkel): 100mL of milk – N/4 NaOH
 oTh (Thorner): 100mL of milk and 200mL of
distilled water – N/10 NaOH
 oD (Dornic): 100mL milk – N/9 NaOH

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 RAW MATERIALS
2. Raw milk
2.2. Chemical composition

Relationship
oSH oTh oD

oSH 1 2.5 2.25

oTh 0.4 1 0.9
oD 4/9 10/9 1

Raw cow milk:

- pH: 6.5 – 6.7
- Acidity: 15 – 18oD

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2. Raw milk
2.2. Chemical composition

Lactose: C12H22O11

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2. Raw milk
2.2. Chemical composition

Lactose
Property Unit α- lactose ß-anhydrous
monohydrate lactose
Molecular weigh Da 360 342
Melting point oC 202 242
Solubility (15oC) g /100g water 7 50
Specific rotation α degree +89.4 +35

L-α-lactose monohydrate  L-ß-anhydrous lactose

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2. Raw milk
2.2. Chemical composition
Nitrogenous compounds

Non-protein nitrogen Protein nitrogen

(5%) (95%)

Amino acids, Casein Soluble proteins

nucleotides, urea,
uric acid… αs, ß, κ, γ ß-lactoglobulin
α-lactalbumin
Serum-albumin
Micelles Immunoglobulin
(pI 4.6) Peptone-proteose
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 RAW MATERIALS
2. Raw milk
2.2. Chemical composition

Nitrogenous compounds
- Casein

- Whey protein

- Membrane protein

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2. Raw milk
2.2. Chemical composition

Nitrogenous compounds
Enzyme:
- Origin

- Relation between TPC and enzyme activity in milk

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 RAW MATERIALS
2. Raw milk
2.2. Chemical composition
Nitrogenous compounds
Some important enzyme in raw milk
- Lactoperoxydase: be inactivated by heating to 80oC for a few
seconds
- Catalase: be inactivated by heating to 75oC for 1 min or to 65-
68oC for 30 min.
- Lipase in plasma or protective layer arround fat globules
- Phosphatase: 2 types of phospho-monoesterase
 Alkaline phosphatase: phenomenon “reactivation”
 Acidic phosphatase: be inactivated by heating to 96oC for 5
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2. Raw milk
2.2. Chemical composition
Nitrogenous compounds
Some important enzyme in raw milk
- Lysozyme: glucosaminidase (muramidase)
- Protease: alkaline and acidic (from mammary gland)
 Acidic protease can be inactivated by heating to 80oC for 10
min

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2. Raw milk
2.2. Chemical composition
Lipid
- Neutral glycerides (98.5%): Triglyceride (95-96%), diglyceride
(2-3%), monoglyceride (0.1%)
- Cholesteride (0.03%), ceride (0.02%)
- Phospholipids (1.0%)
- Fat soluble compounds (0.5%): cholesterol (0.3%), free fatty
acids (0.1%), hydrocarbon (0.1%), vitamin A,D…

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2. Raw milk Fatty acids in milk fat
Fatty acid % of total fatty Melting point Number of atoms Note
acid content (oC)
C H O
Butyric acid 3.0-4.5 -7.9 4 8 2 Liquid at room
Caproic acid 1.3-2.2 -1.5 6 12 2 temperature

Caprylic acid 0.8-2.5 +16.5 8 16 2

Capric acid 1.8-3.8 +31.4 10 20 2 Solid at room
Lauric acid 2.0-5.0 +43.6 12 24 2 temperature

Myristic acid 7.0-11.0 +53.8 14 28 2

Palmitic acid 25.0-29.0 +62.6 16 32 2
Stearic acid 3.0-7.0 +69.3 18 36 2
Oleic acid 30.0-40.0 +14.0 18 34 2 Liquid at room
temperature
Linoleic acid 2.0-3.0 -5.0 18 32 2
Linolenic acid <1.0 -5.0 18 30 2
Arachidonic acid <1.0 -49.5 20 32 2

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 RAW MATERIALS
2. Raw milk
2.2. Chemical composition
Minerals
- Mineral distribution: plasma or micelles
- Mineral content: 8-10g/L.
- Macroelements: Ca, P, Mg, K, Na…
- Microelements: Zn, Si, Al, Fe, Cu, I, Mn, Mo, F, Se, Cr, Co/
Pb, As…

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2. Raw milk
2.2. Chemical composition
Vitamin
- Water soluble: B1, B2, B3, B5, B6, C…
- Fat soluble: A, D, E

Hormone

Proteohormone, peptide hormone and steroid hormone

Gases
- Content 5-6%
- Composition: CO2, O2, N2
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 RAW MATERIALS
2. Raw milk
2.3. Physico-chemical
properties
Colloidal system

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2. Raw milk
2.3. Physico-chemical properties
Colloidal system
- Submicelles:
 Spherical particles (d=10-15nm)
 1 submicelle → 10 molecules of casein
 Central region (α-casein and ß-casein): hydrophobic
 Peripheral region (κ-casein): hydrophobic part is turned to
central region

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2. Raw milk
2.3. Physico-chemical properties
Colloidal system

- Micelle:
 Size: 0.2-0.4µm
 1 micelle → 400-500 submicelles linked by calcium
phosphate
 Composition: water (65%), casein and minerals (calcium,
magnesium/ phosphate, citrate).

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 RAW MATERIALS
2. Raw milk
2.3. Physico-chemical properties
Colloidal system

- Separation of κ-casein from micelles → destabilization of

micelle structure.
 Cheese production (curd formation)

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2. Raw milk
2.3. Physico-chemical properties

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 RAW MATERIALS
2. Raw milk
2.3. Physico-chemical properties
Emulsion system

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2. Raw milk
2.3. Physico-chemical properties
Emulsion system

- 1mL of milk → 10-15*109 fat globules (d=0.1-20µm)

- Protective layer of fat globule: lipoprotein (anion)
- Lipid composition: glyceride, phospholipid and protein.
Phospholipid → linkage of glyceride and protein.
 Butter production (cream layer)

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2. Raw milk
2.4. Contaminants
- Microbial toxin:
 Aflatoxin from A. flavus.
 Fat soluble, thermoresistant
 Trace in milk

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2. Raw milk
2.4. Contaminants

- Antibiotics:
 Ex: penicilline, chloramphenicol, aureomycine,
tetramycine, tetracycline, streptomycine, neomycine,
erythromycine…
 Thermoresistant
 Production of cultured milks

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 RAW MATERIALS
2. Raw milk
2.4. Contaminants

- Pesticides, herbicides and fungicides:

 Heptachlore and epoxyde, aldrine, dieldrine, chlordane…
 Thermoresistant
- Cleaning agents and disinfectants:
 NaOH, javelle water
 Origin: milking machine and post-harvest technology

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2. Raw milk
2.4. Contaminants

- Others:
 Heavy metals
 Radionuclides
 Nitrate

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 RAW MATERIALS
2. Raw milk
2.5. Microbiological characteristics

- Microbilogical quality of milk:

 Milk in the udder

 Milk in machine milking

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2. Raw milk
2.5. Microbiological characteristics

- Infection during milking:

 Cow
 Milking machine or people (hand milking)
 Tank
 Environment

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 RAW MATERIALS
2. Raw milk
2.5. Microbiological characteristics

Procaryote:
- Lactic acid bacteria
- Coliform
- Bacteria producing butyric acid (C. butyricum, C. tyrobutyricum)
- Propionibacterium
- Putrefaction bacteria

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2. Raw milk
2.5. Microbiological characteristics
Eucaryote:
- Yeast: S. cerevisiae, Kluyveromyces marxianus, Debaromyces
hansenii, Torulopsis lactis condensi…
→ Notes
- Molds: Penicillium, Aspergillus, Geotrichum, Rhizopus…

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 RAW MATERIALS
2. Raw milk
2.5. Microbiological characteristics
Pathogens in milk
- Mycobacterium tuberculosis - Bacillus cereus
- Staphylococcus aureus - Clostridium botulinum
- Salmonella - Clostridium perfringens
- Shigella
- Campylobacter jejuni
- Listeria monocytogenes
- Vibrio cholerae
- Coxiella burnetii Van Viet Man LE - Ho Chi Minh City University 45
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3. Evaluation of raw milk quality

- Sensory properties
 Appearance
 Colour
 Flavour
 Purity of transport tank of milk
 Sediment

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 RAW MATERIALS
3. Evaluation of raw milk quality

- Physico-chemical characteristics
 Freezing point
 Total solid, fat content…
 pH or acidity
 Others

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3. Evaluation of raw milk quality

- Biological quality:
 Soma count (less than 500.000 cells/mL)
 Evaluation of microbiological infection by resazurin or
blue methylene test
 Total plate count, mold and yeast count

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4. Treatment and storage of raw milk

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4. Treatment and storage of raw milk

- Transport

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4. Treatment and storage of raw milk

- Treatment
 Filtration
 Deaeration
 Cooling
 Centrifugation
 Heat treatment

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4. Treatment and storage of raw milk

- Transformation in milk during storage

 Biological
 Biochemical
 Physico-chemical
 Chemical
 Physical

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4. Treatment and storage of raw milk

- Storage tank:
 Stainless steel cylinder, jacket,
sensors for temperature, pH, milk
level in tank…
 Propellor impeller
 Volume: 25-150m3

- Storage temperature and time:

 10.000 cfu/mL
 50.000 cfu/mL
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