 Importance Milk processing

 Milk Collection, Cooling, Storage ,Transportation, & reception

 Standardization of milk
 Centrifugation
 Homogenization
 Heat treatment
 Concentration
 Drying
 Fermentation
 To kill all pathogenic micro-organism present in the raw milk

 Milk is highly perishable thus there is need to process into

products that have a longer shelf life

 e.g. fermented milk can be stored for about 20 days

compared to with less than one day for fresh milk.

 Easier to handle and transport to long distance

 To produces various milk products

 Method of milking
 Used for small farm
 Hygienic condition is not consistence
 Open to the surrounding environment
 The milk is not cold down faster
Machine milking
 by applying vacuum pressure –that sack the milk
from cow
 generally adopted for large number of cows
 Total yield of milk is more than hand milking
 reduced labor cost,
 short time for milking

..\Downloads\Video\Modern Cow Dairy Farming - Cow Milking Technology Machine

- Smart Dairy Farm.mp4
 hygienic method of milk production

◦ the milk pumping in closed system and collecting in

cooling tank

◦ It is not exposed to the environment

◦ Reduce temperature faster

 It is expensive and need skilled person

 Larger farms, producing large quantities of milk,
 the milk is cooled over a plate heat exchanger before it
enters the cooling tank
 This saves mixing warm milk from the cow with the already
chilled contents of the tank
 At the village level, the farmers form a co-operative
society, which establishes the milk collection centers.
 The society collects milk twice a day and delivers it to
the milk collection centers

Here, milk is cooled to

4°C and stored.

Then, the chilled milk is

transported in insulated
milk tanker to the dairy
plant.
 Milk leaves the udder at body temperature of about 38°C

 Normally milk contains bacteria coming from the animal’s

udder, milk vessels and handling persons.

 When the milk leaves the udder, bacteria grow well at the

ambient temperature and milk starts deteriorating

 The milk should be chilled to 4 °C immediately after milking

and be kept at this temperature

 For small scale dairy farmers, setting up a milk cooling center

centrally may be the ideal solution

 It is important to remember that under a hot environment milk

will spoil within 3-4 hours.

 So any means of cooling that will lower the temperature of

milk from 38 °C at milking will help to prevent multiplication of

bacteria.
There are several options available

 Immersing milk cans in a water

..\Downloads\Video\Ethiopia Milk Cooling.mp4

 Immersion cooler
 Bent tubes are immersed in the warm milk
 The cooling agent circulate through the tube
 Suitable for small milk quantities
 Rotor freeze
 In this system, evaporating unit cools the water,
 which in turn cools the milk in can
 It provides spray of chilled water outside the cans
obtained by mechanical refrigeration system
 Several cans of milk can be cooled at a time
 Bulk milk coolers
 Bulk tank coolers are run by mechanical
refrigeration system,
 which cools the milk rapidly
 Ice water jacket

 This consists of a double jacketed tank fitted

with a mechanical agitator

 where water flows through the outer side and

milk flows through the inner side

 Once the milk from several group members is

collected in a central location, the milk can be

transported to processing industry

 Milk transport from the farm to the collection center

or processing center should always be as quick as

possible to prevent spoilage of the milk.

 Milk may be supplied in milk cans (churns) or by a

cooling tanker to the dairy industry

Milk churns/can
 used for short distance
 Milk in cans usually has a temperature > 10°C
 Bacterial growth can occur
Cooling tanker

 Used have large stainless steel refrigerated tanks,

 which keep the milk clean and refrigerated at 4

degrees Celsius during transportation

 After each collection the tanker is cleaned and

disinfected by CIP system

 low transport cost per liter
 better temperature control
 less risk of contamination
 time and labors savings
 The tanker is usually fitted with a flow meter and
pump so that the volume is automatically recorded.
Milk Reception
Reception
 When milk is brought from the farm to the dairy for
processing the following information on the milk is
required:
 Quality (composition, freshness, microbial quality, antibiotic
residues , neutralizers , Presence of added water etc
 Quantity

 Milk must be mixed thoroughly before sampling

and analysis to ensure a representative sample
 are good preliminary indicators of milk quality,

 visual observation can also be useful

 Milk with significant deviations in taste and smell

should be rejected by the dairy

 pH and titratable acidity test

 sour taste

 due to lactic acid

 COB ( clots on boiling) & Alcohol test

 is simple, quick and cheap.

 used to determine whether milk is suitable for processing,
 is used to indicate whether it will coagulate on
processing.

 Then observe if clots are present then test is positive and milk is

rejected.

 if the result of these tests are negative then we accept the milk and

perform further tests

 isused as a quick method to
assess the microbiological quality
of raw and pasteurized milk.
 This test is based on the fact that:
the blue colour of the dye solution
added to the milk get decolourized
When the oxygen present in the milk
get exhausted due to microbial
activity.
The sooner the de-colourization,
more inferior is the bacteriological
quality of milk assumed to be.
 Total bacterial count (standard plate count)

 the bacteria are cultivated at 30 °C for 72 hours in a

0.001 ml milk sample with a nutritive substrate.

 The bacteria count is determined with a special

screen
 SOMATIC CELL COUNT

 somatic cell count (SCC), in milk is used as an

important indicator of udder health

 since SCs are involved in protecting the

mammary gland from infection
 A large number (more than 500,000 per ml of milk) of
somatic cells in the milk indicates that

 the cows are suffering from udder diseases.

 Mastitis is a bacterial and yeast infection of udder

 Antibiotics are frequently used to control mastitis in

dairy cattle

 However presence of antibiotic residues in milk is very

problematic:

1. Residues can slow or destroy the growth of

fermentation bacteria
 Even traces of antibiotics in milk unsuitable for the
manufacture of products which are acidified by the
addition of bacteria cultures, e.g. yoghurt and cheese

2.Some human allergic for specific antibiotic

 Milk from sick animals and milk which contains

antibiotics must not be accepted by the dairy

Adulteration of milk

 Sophisticated equipment and techniques are required to

precisely determine the degree and type of adulteration

 The results of fat, titratable acidity and specific gravity tests

may give strong indications

 There are several ways in which milk may be adulterated

1. by adding water to increase the quantity of milk delivered

 If a lower than normal fat test combined with a low (1.020)

specific gravity is obtained

then the addition of water should be suspected

 The addition of water to milk results in lowering its density.

Hence, this test is applied for detection of adulteration of milk

with water
A milk supplier may also skim off a portion of the cream layer

and retain it for domestic purposes.

 If a lower than normal fat test is obtained combined with a

high (1.035) specific gravity

then milk skimming should be suspected.

 Freezing point of milk is mainly used to determine

added water
 The freezing point will rise if water is added to the milk
2.Add Sucrose(to increase solid content)

3.Add melanine –to increase protein content

4. by adding an alkali to reduce the acidity of the

milk with the intention to mislead with regard to

its freshness.

Eg. sodium hydroxide or sodium bicarbonate.

 Fat determination
The main tests used to determine the fat
content of milk and milk products are the
Gerber test

 protein content
Measurement of milk is done

 By weight

 By volume
 Tank containing milk is measured on weighing balance.

 Then measure the empty tank by taking the milk out of

it.

 Both weights are subtracted to obtain the measurement

of milk by weight.
 The tanker outlet valve is
connected to an air-eliminator
 It is important to prevent air
from entering with the milk
 milk – free from air – is
pumped through the flow
meter,
 After measuring, the milk is
pumped to a storage (silo)
tank.
 The use of storage tanks starts from initial till final
processing of the milk

 The tanks in which milk is stored is called silos.

 And temperature kept is 4℃
 Component of the thank
◦ agitator, temperature indicator, manhole, watch
glass and openings for product inlet and outlet

pipelines and CIP pipelines

Bacterial growth
 The maximum keeping quality of raw milk in storage
tanks is mainly determined by
 the growth of psychrotrophs

 Psychrotrophs grow freely at low temperature .In milk,

they can proliferate even at temperatures as low as 4
°C
 Psychrotrophs have produced heat stable enzymes,
 lipases and proteinases,

 Which may impair the quality of the final product

 The thermization (thermalization) : process is
a mild heat treatment of milk at 62–65 °C for 10–
15 s, followed by refrigeration
◦ Used to prolong milk keeping quality at
refrigeration temperatures by killingpsychotropic
organisms
 Pasteurization at 75°C/15 sec is not desirable ,it
will be done later on, pasteurizing twice may
impair the quality of finished product
Chemical changes
 Exposure to light …> results off flavors
 Contamination with rinsing water ….should be
avoided
physical changes
 Raw or thermalized milk stored at low temperature
creams rapidly
 Can be avoided by regular stirring.
 It refers to the adjustment (raising or lowering)
of the milk composition to the desired level
 is needed b/c
 it is legally required
 The manufacturer sets a standard for the
product(To provide the consumer with a uniform
product)
 To ensure economics in production
 Addition of skim milk increases the volume of milk
 removal of cream allows the production of other
value added dairy products such
as table cream, butter or other high fat products

 Mostly concerned with fat content

(+ skimmed milk, - cream, + cream)
 some times solids not fat content of milk
 The usual method of making standardization
calculations is the Pearson‟s Square technique
 Draw a square and write the
desired fat percentage in the
standardized product at its center
 Write the fat percentage of the
materials to be mixed on the
upper and lower left-hand corners
 Subtract diagonally across the
square the smaller from the larger
value
 place the remainders on the
diagonally opposite corners
 The value on the top right-hand corner relates to
the material on the top left-hand corner
 The value on the bottom right relates to the
material at the bottom left corner
 The figures on the right-hand corners indicate
◦ the ratio in which the materials should be mixed to
obtain
◦ the desired fat percentage.
How much skim milk containing 0.1% fat is needed to reduce
the percentage fat in 200 kg of cream from 34% to 30%?

If 29.9 parts of cream require 4 parts of skim milk, 200 parts of cream
require x parts of skim milk.

Weight of skim milk needed = x = 200 × 4

29.9 = 26.75 kg
The fat content of 300 kg of whole milk must
be reduced from 4.2% to 3% using skim milk
containing 0.2% fat
 The creaming process can be used to remove fat from milk in
a more concentrated form
 Cream is usually separated from milk by
the centrifugation process
 the whole milk is divided into cream and skim milk after
separation
 Separation by centrifugation is based on differences in density
◦ between particles (fat) and the dispersing phase
(plasma/Skim milk).
  When centrifugal force is applied
 b/c of cream has low density
o It move toward the center of axis and
 b/c skim milk has higher density
o it moves outward the center of axis

disk and bowl centrifugation

 Centrifugation is applied for the following reasons:
 To obtain cream and skimmed milk
 To standardize milk and milk products to desirable fat
content
 to remove dirt particles , somatic cells &bacterial spores

 it remove Bacteria, and especially bacterial spores, can be

separated at very high centrifugal force in a specifically
designed centrifuge, called a bactofuge and the process is
called BACTOFUGATION
 In the separation of whey or butter milk
 Efficiency of separation

 The objective of separation is to attempt to recover all the

fat in the whole milk within cream
 In other word minimizing fat loss in s.m
 Efficiency of separation is influenced by many factors :
E.g. Speed of the separator and Temperature of milk
• The ideal temperature for separation is 35°- 45°C
 Cream can be separated from milk by allowing the milk

to stand in a setting pan in a cool place

 Shallow pan

skim milk contains about 0.5 to 0.6% fat

 Deep-setting

skim milk contains about 0.2 or 0.3% fat

 Gravity separation is slow and inefficient.

 Centrifugal separation is quicker and more efficient

leaving less than 0.1% fat in the separated milk

 is a process of size reduction of the fat globules
to prevent fractionation of the cream and skim milk by density
difference
 Done by forcing the milk at high pressures through a narrow
opening
 The machine used for homogenization is called homogenizer
Objective of homogenization
 Counteracting segregation, creaming
 Creating desirable rheological properties(eg. viscosity )
 Recombining milk products
 Other dairy products are homogenized to improve water
binding
 Milk is heated for a variety of reasons.
1.To remove pathogenic organisms
2. to increase shelf-life
3.Establishing specific product properties.
E.g. Obtaining a satisfactory consistency of yogurt
4. inactivating bacterial inhibitors
o like immunoglobulins and the lacto peroxidase : to enhance
growth of starter bacteria
 Intense heat treatment of milk is desirable from the microbiological
point of view.
 But such treatment also involves a risk of adverse effects on:
colour (millard rxn ,colour become brown ,
taste and
nutritional value of the milk(Proteins in milk are denatured at high
temperatures )
 The choice of time/temperature combination is therefore a matter of
optimization in which both microbiological effects and quality aspects
must be taken into account
A. Thermization
B. Pasteurization
 Purposes

• Destroy pathogens
• Destroy spoilage Organisms
 Time-temperature relationships
– 63 °C (145°F) for 30 minutes
– 72 °C (161°F) for 15 sec
– 88 °C (191°F) for 1 sec
– 100 °C (212°F) for .01sec
 Pasteurization is intended to create only minimal
chemical, physical and organoleptic changes in
products
 All pathogenic organisms destroyed by pasteurization except
spore forming
 Pasteurized milk should be kept in cold storage
1. low temperature, long time (LTLT) pasteurization
Heated to 62.7 c and held at this temp for 30 min
2. High Temperature Short Time (HTST) Pasteurization
heating it to 72 – 75°C with a hold of 15 – 20 seconds before it
is cooled
Peroxidase test
 Peroxidase test is therefore used to check that milk has
been properly pasteurized
 Peroxidase enzyme is more heat resistant than all pathogenic
Mor found in milk
 If the heat treatment is sufficient to denature this enzyme
 It is a confirmation that all the pathogenic Mor have been
killed in the process
 UHT is the abbreviation for Ultra High Temperature.
 UHT treatment is a technique for preserving liquid food products
by exposing them intense heating,
 normally to temperatures in the range of 135 – 140 °C for 30-1
sec
 Then aseptically packaging it to stay fresh from 60 to 90 days
 UHT milk are subjected to much less chemical change compared
to sterilized milk .
Two alternative methods of UHT treatment are used:
Indirect heating and cooling in heat exchangers,
Direct heating by :
o steam injection or infusion of milk into steam
and cooled under vacuum chamber, removing condensed
steam .
 heating milk in hermetically sealed container
 usually at 115 – 120°C for some 20 – 30 minutes
 Reduced nutritional value
 Removal of part of water to diminish the volume and to
enhance keeping quality
◦ Reduce Aw and cost of transportation and storage
 Milk, skim milk, whey, and other milk products
can be concentrated
• Done by :
• Evaporation under reduced pressure, hence decreased
temperature – to prevent damage caused by heating
• Reverse osmosis – can also used to remove water
• Freeze drying
 Objective – to make durable product that is easy to
handle
 after reconstitution, very similar with the original
• Applied to milk, skim milk, whey
Removal of water is expensive with respect to:
Energy
Driers are expensive
• The material is often concentrated to a fairly low water
content by evaporation or reverse osmosis before
drying
 A thin film of milk, skim milk etc is dried on large rotary
metal cylinder
 Drum is steam heated internally
 Two drums are set up side by side
 The water evaporates within a few second
 The dried film is scraped off from the drum by means of a
steel knife, collected and ground
 Damage due to heating occurs ,
 The quality of powder can be improved by using vacuum
roller drier, in which the milk is dried at lower temperature
but these method is expensive
 a thin layer of the liquid us frozen and the ice is sublimated
under a high vacuum(the water passes directly from the solid-
state (ice) to the vapor state
 The method is expensive
 Damage due to heating does not occur
 Drying sage
1.air heating
2. atomizing the concentrate feed
3.mixing hot air and atomized liquid ,drying occurs
correspondingly
4.Separation of the powder from the drying air
 Fermentation

 Fermentation, chemical process by which molecules

such as glucose are broken down by microorganisms

anaerobically

 is one of the oldest food preservation method

  Advantage

 Preservation – e.g. due to acids,

 Increase digestibility
pH
 Reduces anti-nutritional factors
 Creation of new products
 Decrease toxicity of some foods
 Production of aroma compounds

 Alteration of texture of food

products

 Increase palatability
  Types of fermentation

 Savory fermentation – used in the production of sausages

 Lactic acid fermentation – cheese, yoghurt

 Alcoholic fermentation – wine, beer

 Acetic acid – vinegar

 Mixed – bread, injera

 Lactic acid fermentation

widely used in the dairy industry,

LAB comprises 8 genera:
.5.Pediococcus
1. Lactococcus
6. Entrococcus
2. Streptococcus
7. Carnobacterium
3. Leuconostoc
8. Vagococcus
4. Lactobacillus

1-6 are the most important in the dairy industry

 Cont…

- End product is lactic acid End product is lactic acid,Co2 and

(lactate) ethanol
  Ways to start fermentation process

1.Indigenous fermentation, a spontaneous process

2.Back shuffling(of fermenting substrate )

3.Use of starter culture

 Undefined culture: similar to back shuffling ,but higher degree of microbial

selection by continuous propagation

 Defined culture : use in dairy, dough,wine ,meat and vegetable fermentation

  Starter Cultures

 Starters cultures : are microorganisms (bacteria, yeast and mold)

used to initiate fermentation process
  Functions of starter cultures in dairy industry

 Production of lactic acid from lactose

 Production of flavor and aroma

 The natural micro flora of the food is either inefficient, uncontrollable,

and unpredictable, or is destroyed altogether by the heat treatments

 A starter culture can provide particular characteristics in a

more controlled and predictable fermentation
  Requirements of a good starter culture:

 Must be active and produce acid at a faster rate

 Must produce a clean flavor

 Must contain the correct LAB

 Must not produce pigments and too much gasses

 Must not be strongly proteolytic or lipolytic

  Cont…

 Must not be easily agglutinated by agglutinings in milk

(immunoglobulins)

 Its property must remain constant from day to day

 All strains in the culture must be compatible

  Classification of starter cultures

 Based on : Composition of the culture

The type of products o Single strain culture – pure culture of one strain

manufactured: o Multiple strain culture – defined mixtures of pure

cultures
oCheese cultures
o Mixed strain culture – undefined mixtures of
oYoghurt cultures strains

oButter cultures
 Cont….

Optimum growth temperature: Type of aroma

oMesophilic –30°C oO or N (Streptococci cultures), B

(Leuconostoc cultures)
oThermophilic –37-45°
oD (Lactococus cultures), BD
cultures
  Preservation of starter cultures

 Liquid starters

 Dried starters
oSpray dried
oFreeze dried/Lyohilized

 Frozen starters
oFrozen at -20°C (unconcentrated)
oDeep frozen at -40°C to -80°C (concentrated)
oUltra-low-temperature freezing at -196°C
  Factors that cause starter failure:

Compounds that are naturally present in the milk

oLactose peroxidase system
o immunoglobulins
Antibiotics residues in milk
Detergents and disinfectant residues
odue to inadequate rinsing of equipment
 Cont….

 Bacteriophages

are viruses that require bacterial host cells for growth and reproduction.

They attack and destroy most of the lactic acid bacteria and

They can be inactivated by

o heat treatments of 30 min at 63 to 88°C, or

o by the use of chemical disinfectants.

  Starter Culture Preparation

There are a number of steps necessary for the propagation of starter

culture ready for production
1. Commercial culture
2. Mother culture – (few liters volume) first inoculation
3. Intermediate culture – (increasingly larger volumes) in
preparation of larger volumes of prepared starter
4. Bulk starter culture - this stage is used in dairy product production
 Cont…

 Preparing the milk

 Remove the cream

 Reconstituted skim milk (RSM) powder is used (70% w/v)

 The medium should be free of inhibitory substances

 Heat treat the skim milk at 90-95ºC for 30-60 minutes.

 Cool the milk to the inoculation temperature

 Cont…

 Preparing the culture

-Defrost the packet 30 minutes before use.

- Shake the powder to the bottom of the packet.

- Disinfect the top part of the packet with alcohol before opening

 Add the starter culture to the treated milk and stir thoroughly (10-
15 minutes).
Cont…
 Incubation – 42°C for 8-10 hours, 21°C for 14-16 hrs
 Cooling (4°C) – in order to inactivate the metabolic activity
The purpose of propagation is to activate the culture

Inoculation is the process of introducing microorganisms or into

a culture medium.

 Incubation is the process of allowing inoculated microorganisms

to grow under required growing conditions
UNIT FOUR
Milk product
  Yoghurt

 is a coagulated fermented milk product produced from fresh or

concentrated milk by the joint lactic acid fermentation by:

oStreptococcus salivarius sub spp. thermophilus and

oLactobacillus derbrueckii sub spp. bulgaricus, 1:1 proportion

 pH final 4.5-4.6
 Streptococcus thermophilus Lactobacillus bulgaricus

 Initiates the fermentation process and  Reduces the pH around 4.0

reduces the pH from 6.7 to 5.0
 More acid tolerant than S.

 Produces formic acid and CO2 that thermophiles

stimulates the growth of Lactobacillus  Produce amino acids which stimulate

bulgaricus the growth of S. thermophiles

 Lowers the O2 level  Produces flavor – acetaldehyde

(ethanal) the major flavor cpd
  Types of yoghurt:

1. Set yoghurt – fermentation takes place after packaging

 incubated and cooled in the package

2. Stirred yoghurt – fermentation takes place before packaging

 incubated in tanks and cooled before packing

Others: Plain yoghurt (no flavorings), flavored yoghurt

  Steps involved in the production of yoghurt

1. Selection of the milk – composition, inhibitory sub.

2. Standardization of fat content
3. Increasing the total solids content
- in order to get yoghurt of best consistency, TS=15-16%
- TS thickness/viscosity
- TS can be increased by: addition of milk powder, butter milk
powder, whey powder, casein powder
  Cont…
4. Addition of stabilizers:
 prevents serum separation
 to maintain the viscosity during processing, final product
 influence the structure and texture of the final product
 Cont…

5.Addition of sweeteners:
– To subdue the level of acid produced
E.g. sucrose, invert sugar, glucose, glucose/galactose, syrup
6. Homogenization
- to prevent creaming of fat
- improves the consistency of the final product
- done at 150-200 bar at 58-60°C
Cont…

7. Heat treatment
- heat treated at 80-85°C/25-30 min, 90-95°C/5-10 min
- Purpose:

 more efficient killing of pathogens

 Inactivate enzymes

 Destruction of natural inhibitory substances

 Changes in the physico-chemical properties

 Cont…
8. Inoculation and incubation
– Short process: Inoculums 2-5%, Incubation 40-45°C/2-3 hrs
– Long process: Inoculums 0.05-0.25%, Incubation 30-35°C/8-18 hrs
9.Cooling
- at a temperature < 10°C

10. Flavoring and coloring

- to impart pleasant taste and flavor
o fruits can be added

- coloring agent mostly used is β-carotene

 Cheese making process

 Cheese is a concentrated protein gel Or

 Cheese is a fresh or ripened product which consists of milk

proteins, fat, water and minerals and

 which is obtained by the control removal of part of the water

after coagulation of milk, cream milk, butter milk, through
the action of coagulating agent
 Classification:
 Based on the type of milk
oCow‟s milk, goat‟s milk, sheep‟s milk  Based on the salt content
– Dry salting, brine salting
 Based on the fat content
oLow, medium, high  Based on ripening
– Fresh, ripened, unripened
 Manner of coagulation
oAcid or enzyme
 Based on the moisture content
oVery hard, hard, semi-hard, soft
Why cheese making?

 To extend the shelf life

 Adds variety to the dish
 90% digestibility
 Nutritious, containing essential amino acids and
minerals
 Easy to transport due to low moisture content
 Good to lactose intolerance people
 Less cholesterol per gram of fat as compared to milk
 Treatments of milk used for cheese making

1.Selection of milk
- chemical composition
- microbiological quality
- free from inhibitory substances
- low somatic cells count
2. Filtration
- to remove viable dirt (flies, cockroach)
3. Centrifugal clarification
- removes some bacteria and somatic cells
 Cont…

4.Bactofugation
- removes bacterial spores which cause “late gas blowing”
5. Homogenization
- this is only applied to blue mold cheeses and cream cheeses (not for hard
cheese types)
6. Standardization
- adjusting the casein to fat ratio
- + skim milk, + or – cream, + Ca caseinate powder, + milk protein concentrate
7. Heat treatment
 Steps in cheese making

1. Setting the milk – coagulation of milk

 By addition of organic acids e.g. lactic acid
 By addition of enzymes e.g. chymosin
2. Cutting or breaking the curd
 Increases surface area, enhances expulsion of whey
3. Cooking (scalding) the curd
More whey is removed
 Cont…
4.Draining the whey – separation of the whey from the curd

5. Curd knitting (transformation & texturizing)

- not common to all kinds of cheese
- curd particles are pressed & left for some time
- moisture control point

6. Salting
- improves flavor, texture and appearance
- stops acid production, inhibits the growth of unwanted mos
7. Pressing
- gives shape to the cheese
- removes more moisture
- closes the body of the cheese
8. Ripening
- curd is placed in curing room with controlled temperature and humidity
- various biochemical reactions occur and typical flavor is produced
Additives to cheese milk
 Starter culture
o Are added 30-60 min before rennet addition
 The essential additives in the cheese making process are the
starter culture and the rennet.
 starter cultures are of primary importance in cheese making,
– ability to produce lactic acid
– ability to break down the protein and, when applicable,
– ability to produce carbon dioxide (CO2).
CO2 is essential to creating the cavities in round eyed and
granular types of cheese.
Cont…
 Salt (NaNO3)
o At a rate of 20-30 gm/100 lit
o Inhibits spore forming bacteria
 Colorants
o The most widely used colorant is Annatto( extract from a plant called
Bixa Orellana
o Purpose – to produce uniform color of cheese
 Cont..
 Rennin (rennet or chymosin)
oUsed to coagulate
o Extracted from stomach of young ruminants, particularly
from calves
oPreferred because (compared to other proteolytic enzymes):
– It has strong coagulation property
– The most active proteolytic enzyme in the normal pH of
milk
Substitutes for calf rennet

 Required due to shortage and when vegetarian cheese is

desired
 Rennet from microbial origin
– From the fungi – Mucor pucillus
- Mucor meihei
- bacteria – Bacillus subtilis
Rennet from vegetative origin
– Dried cardoon flowers of Cynara cardunculus
– Limitations: too proteolytic, produce bitterness during
ripening
Cont…

 Disadvantage of rennet from animal origin:

o More sensitive to high temperature
 Disadvantage of rennet from mos origin:
oMore heat resistance
 Animal and microbial rennet should not be used
together because they are not compatible
Butter production

 it is a water-in-oil emulsion
Average composition:
– 80% fat
– 16% moisture
– 2% SNF
 Butter can be made from
– Sour milk – traditional
– Cream – commercial
 sweet butter (pH=6.0)
 Ripened (more aromatic) (pH=4.4-5.6
 The color of butter varies with the content of carotenoids,

 The consistency should be smooth, so that the butter is easy to

spread and melts readily in the mouth
Churning: used to break the oil-in-water emulsion

butter grains and buttermilk

Reading Assignment

 CIP and COP cleaning system

 HACCP
 The 7 principle of HACCP
 prebiotic vs probiotic,
 Read and understand preparation of solution