Preservation milk and milk process in to the different product

OBJECTIVE

To identifying the types of milk product

Describe the milk processing.
Identifying how to preserving milk and milk product.

Introduction

Milk is define as the whole, fresh, clean , lacteal secretion obtained by the complete milking
of one or more healthy milch Animal excluding that obtain within 15day before or 5 day
after calving.

Normally milk is obtained from the domesticated animals (cow or goat, sheep, or water
buffalo) under prevailing conditions at farm level . Smaller quantities, it can be used after
boiling but when it is more, processing and storage are highly essential. Milk is collected by
milk cans from farms and transported to chilling canters or processing dairy plant.

The milk is immediately cooled to 4°C or Its should be pasteurized and packed.

The milk has to be pasteurized before marketed, except for products requiring raw milk at
initial stages and or products need direct application of heat desiccation or other heating
process.

There is a consistent increasing demand for new products and processes. The major reasons
are an increase in disposable incomes, changes in consumer concerns and perceptions on
nutritional quality, hygiene and safety, arrival of foreign brands.

1.1 Determining types of milk product

Dairy products or milk products are food products made from milk

Milk can be broken down into several different categories based on type of product produced,
including cream, butter, cheese, Ice cream, and yogurt. Milk varies in fat content. Skim milk
is milk with zero fat, while whole milk products contain fat.

List of dairy products

The most popular dairy products are;- yogurt, cheese, cream, butter, Ice cream

Yogurt

Yogurt is prepared by fermenting milk with bacteria, which transforms the lactose into lactic
acid. Yogurt is produced using a culture of Lactobacillus bulgaricus and Streptococcus
thermophilus bacteria.

Butter
A soft whitish or yellowish fatty solid that separates from milk or cream when it is churned.

Butter is a dairy product made from the fat and protein components of churned cream. It is a
semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk
before homogenization.

Ice cream

Ice creams made with milk are very popular desserts all over the world. It is common to mix
butterfat, milk, sugar, and flavourings.

Cheese

Cheese is one of the most widely consumed dairy products in the world.

A food consisting of the coagulated, compressed, and usually ripened curd of milk separated
from the whey.
 1.2 Milk processing
How Milk Is Processed?

Collection - Milk is collected from the dairies and is stored in the storage tanks which cool
them to a certain temperature. This milk is then transferred to refrigerated tanks installed in
the plant.

Separation - In this step, any sediment, debris or some bacteria is removed from the raw
milk. Heavier milk fat and lighter milk is also separated in this step to get both skim milk and
cream.

Standardisation;- Standardization means adjusting the fat, and solid-not-fat (SNF) content
of the milk. (3.5%fat, 8.3%SNF)
Pasteurization - This technique heats milk to 72°C for no less than 15 seconds, then cooled
immediately to destroy any harmful bacteria and micro-organisms.

This also extends the shelf life.

Homogenization

Homogenizer is used to evenly reduce the fat particles.

This is done to ensure milk fat is distributed evenly and it also prevents the fat from
separating and floating to the surface. It is done by breaking down the fat particles.

Packaging - the milk is either packed in polyesters for retail or is used further for
manufacturing other dairy products in a wide range of -50 to 150 temperature.

Storing; - in 40C

1.3 Preservation of milk and milk products

Milk and its products consist of numerous nutrient content; it serves as an excellent growth
medium for all of the microorganisms. Thus, various preservation methods are used to
eliminate the growth of spoilage-causing microorganisms and maintaining the nutritional
properties of milk. Several techniques have been used to limit the growth of organisms in
milk and milk products.

A. Heat treatment methods

1. Thermisation
It is the most commonly used method used for milk preservation by heating the milk at a mild
temperature at 57 – 68 °C for 15 – 20 seconds and rapidly cooling at <6 °C.

This method is effective against spoilage-causing bacteria however it doesn’t eliminate the
pathogens such as L. monocytogenes.

The main objective of thermisation is to reduce the growth of psychrotrophic bacteria and
extend the shelf-life of milk.

2. Pasteurization

Pasteurization is a method of food preservation that involves the application of heat, usually
below 100° at a certain time. It aims to reduce the number of pathogens and to extend the
shelf-life of milk without harming the milk quality. Are killed by the process of
pasteurization.

types of milk pasteurization vary with temperature and time the milk is held at that
temperature.

Vat Pasteurization/Low temperature, long-time pasteurization in which the milk is heated

at 63°C for 30 min.

High Temperature/Short Time (HTST) in which, the milk is heated at 72°C for 15 s.

Ultra-High-Temperature (UHT)) in which the milk is heated at 130°to 140° C for 15-30
seconds.

The objective of pasteurization are:

 To destroy pathogenic organisms, present in milk.

 To ensure the quality of milk and milk products.
 To destroy the unwanted organisms, present in milk and milk products.

3. Sterilization

Sterilization is a method of food preservation that involves the application of heat, usually
more than 100° at a certain time to kill almost all bacteria followed by packaging in air-tight
containers either before or after heat treatment. The sterilized milk can be stored at room
temperature for a longer period.

There are two methods of sterilization; -

Conventional method / In-bottle sterilization method in which the product is packed before
heat treatment and the packed product is heated at 105-110°C for 30-45 min.

UHT method / Aseptic method in which the product is heated at 135-150°C for 1-20
seconds followed by instant aseptic filling into sterile containers.

The objective of sterilization are:

  To ensure the quality of milk and milk products at room temperature without
refrigerated storage making it safe for human consumption.
 To ensure the destruction of microorganisms (pathogenic and spoilage-causing
microorganisms, vegetative and spore forms, viruses).

4. Dehydration

It is defined as the process of removal of water normally present in milk by the application of
heat under controlled conditions by evaporation. In this method, the water activity of milk is
reduced to prevent the growth of spoilage-causing microorganisms.

The objective of this methods are:

To reduce the growth of spoilage-causing and pathogenic organisms and extend the
shelf-life of milk.
To reduce the volume and weight of milk without compromising the nutritive value.

The methods of dehydration used in milk preservation are:

Spray-drying: in this process, the pre- concentrated liquid food is dispersed into a stem of
hot gas that results in evaporation of water content resulting in instantaneous drying.

Drum drying: In this process, the per-concentrated product is applied as a thin film on the
outer surface of an internally heated rotating metal drum.

Summers

The milk is immediately cooled to 4°C or the milk should be pasteurized and
packed. The milk has to be pasteurized before marketed, except for products
requiring raw milk at initial stages and or products need direct heating process.

Milk can be broken down into several different categories based on type of
product produced, including cream, butter, cheese, Ice cream, and yogurt.

preservation methods are used to eliminate the growth of spoilage-causing

microorganisms and maintaining the nutritional properties of milk. Several
techniques have been used to limit the growth of organisms in milk and milk
products.
 Department of Dairy Processing Technology

Test of Processing milk in to different product and preservation.

I. Say true, if the sentences correct and false, if the sentences Incorrect.

1. Dehydration is the process of removal of water normally present in milk by the application of heat
under controlled conditions by evaporation.

2 .Standardization is used to evenly reduce the fat particles.

3. Cream is soft whitish or yellowish fatty solid that separates from milk or cream when it is churned.

II. Answer the following question

1._____is a milk process that makes milk more easily digested by those with a sensitive digested
system.

A. Ionization C. Pasteurization

B. Evaporation D. Homogenization

2.What form of milk is made by the churning of whipping cream ?

A. Butter C. yogurt

B. Cream D. Ice cream

3. which of the following packaging materials can be used in a wide temperature range of _50 0C to
1500C

A. Polycarbonate C. polythene

B. Polyester D. tube

4. The yogurt is made from_______.

A. Lactobacillus bulgaricus C. streptoccoccus bulgaricus

B. Streptococcus thermophilus D. mixed culture of A and B

5. why dairy products are required for human body?

A. Important food source C. they are not important

B. Important source of nutrients D. because they are available abundantly in nature

III. Matching column A to B

A B

1. pasteurization a, To reduce the growth of psychrotrophic bacteria

2.homogenization b, To evenly reduce the fat particles.

3. Thermisation c, To reduce the number of pathogens

D, increase the fat particles IV.

Right the answer briefly

1.Right and discus the milk processing