INDUSTRIAL FOOD FERMENTATION

Subject Code: BFT404

Unit No:01
BASICS OF MILK

Faculty Name : Mr. Ashish Dabade

Index -

Unit I- Fermentation process

Unit II- Production of beverages

Unit I- Bio-products and Fermented

Products

Unit I- Indian Traditional Foods and

bakery products

2
Unit No: 01

Lecture No: 10
Milk Processing
 Cooling and Transportation

4
 Cooling Methods
Can immersion method
Surface Cooler
Bulk Tank Cooler

5
Transportation
Tanker specifications
Minimum Truck Capacity- 8000-8500 lit
Semi trailer- 12500-13000 lit
Shape-Horizontal cylindrical or elliptical with dished end.
Outer Thickness MS- >3mm
Inner Thickness- SS- >2mm
Vent
Manhole-450mmD
Outlet- 63.5mm
Surface- Sanitary dairy finish
 Metal and action
• Copper- Taint milk with Verdigris product.
• Aluminum- No action and no toxicity
• Iron- Taint milk-Toxic Rust
• Stainless steel- SS316-No action-No toxic
• Tin- Quite Soluble- No toxicity
• Nickel- Flavor change-Slight toxic
• Chromium-No reaction-No toxic
 Processing for standardization
• Receiving Milk
• Pre Heating at 40 Degree
• Filtration
• Cooling and storage
• Standardization
• Pasteurization at 63 degree for 30 min or 72 Degree
for 15 min
• Homogenization
• Packaging
• Storage at 5 Degree
 Quality
Detection of Adulterants
- Cane sugar- To increase the density with water
- Starch- To increase the SNF and thickness
-Cellulose-Thickening agent
- Salt- Increase density
- Urea- To increase the nitrogen value of protein.
- Ammonium Sulphate- Maintaining density
- Saccharin and Dulcin- Artifical sweetning agent
Milk test manual
 Manufacturing

Pre heating- Colling and Standardizati Pasteurization

Receiving Milk Filtration Homogenization Bottling packaging Stoage
35-40 deg C storage on 63/30m 72/15s