Professional Documents
Culture Documents
UNIVERSITY
Centre of Food Science &
Technology
MILK
PROCESSING
SUBMITTED TO:
SUBMITTED BY:
Dr. R. C. Pradhan
Sukhveer Singh
Asst. Professor Prabal Pratap Singh
Dept. of Uday Pratap Singh
Agricultural
Farm Engineering
-:INTRODUCTION:-
Milk is a unique in that it is both consumed,
as fluid milk with minimal processing and it is the raw
material used to manufacture a wide variety of
product.
Definition
Milk may be defined as the whole, fresh, clean, lacteal
secretion obtained by the complete milking of one or
more healthy milch animals, excluding that obtained
within 15 day before or 15 days after calving or such
periods as may be necessary to render the milk
practically colostrums-free and containing the
minimum prescribed percentages of milk fat and
milk-solid-not-fat.
-:MILK AND ITS COMPOSITION:-
Milk
MILK FAT
The Milk fat exists in the form of small globules, which
averages approximately 2-5 microns in size.
Milk fat is rich source of energy & good source of vit.
A & D.
% of milk fat varies in different animals & their
varities.
It may ranges from 1-13%.
MILK PROTIEN
Milk normally contains about 0.5% of nitrogen of
which 95% constituents milk protein & 5% non
protein nitrogen.
Casein is phosphoprotien, accounts for 80% of
total protein content.
The viscosity & white colour of milk are largely
because of casein.
MILK SUGAR OR LACTOSE
It occurs exclusively in mammalian milk.
The average lactose content of cow & buffalo milk
is 4.5 & 4.8% respectively.
ENZYMES
A number of enzymes present in milk. More than
25 enzymes have been identified in cow milk.
The milk enzymes are of considerable importance
in certain aspects of milk technology. For example
lipase is responsible for the development of rancid
flavours in milk.
VITAMINS
Milk is good source of fat soluble (Vitamins A,D,E
& K) & water soluble vitamins (B).
Milk is good source of Vitamin A but it is poor
source of Vitamin C.
MINELRALS
Milk is an important source of calcium, potassium,
phosphorous & magnesium.
Properties of Milk
1. Physical state of Milk: The Milk constituents exists
partially as a solution & partially in colloidal state.
2. Acidity of Milk: The titratable acidity of milk is usually
expressed as lactic acid equivalent per 100 ml. of milk & it
may range from 0.13 – 0.21%.
3. pH of Milk: Milk is slightly acidic in nature & its ph
value varies from 6.5 – 6.7.
4. Colour of Milk: Milk ranges in colour from yellowish
creamy to creamy white. The larger the fat globules & the
higher the fat percentage , the greater intensity of the yellow
colour.
5. Flavour: This is composed of smell (odour) & taste.
Milk is sweet in taste. The chlorides & lactose are
mainly responsible for taste.
6. Specific gravity: The specific gravity of milk is
determined by using a plunger of special shape &
volume called lactometer.
7. Viscosity: The viscosity of milk is always higher
than viscosity of water due to presence of dissolved
solids in milk. At normal temperature viscosity from 1.5–
2.
8. Boiling point of milk: The Boiling point of milk
varies from 100.17 - 101°c. This is slightly higher than
that of water due to dissolved substances in milk.
9. Freezing point of Milk: Milk freezes at an
average temperature of -0.55°c (range -0.5°c to -0.61°c),
which is slightly lower than that of pure water (0°c).
10. Electrical conductivity: Electrical conductivity is
a measure of the ability of solution to carry electrical
current. Value of electrical conductivity for normal milk
range from 0.003-0.005 mhos/min.
11. Thermal conductivity: It is important because it
determines how fast milk is heated or cooled. At 20°c,
thermal conductivity of milk is 0.50-0.53 W/mK.
12. Heat stability of Milk: It is defined as the length
of time required to induced coagulation at a given
temperature or temperature required to induce coagulation
in a given time.
Milk Processing Operations: