Dairy and Food Engineering

Lecture No. 3
Dairy development in India - introduction, statistics of
production and consumption - activities of NDDB,
Indian dairy products with brief description
 Introduction

Agriculture in India can be regarded as the fulcrum around

which the fortunes of entire economy revolve.
With production of agriculture activity of $375.61
billion, India is 2nd larger producer
of agriculture product. India accounts for 7.39 percent of
total global agricultural output. India is way behind china
which has $991 bn GDP in agriculture sector.
Agriculture sector which employs more than 50 per cent of
the total workforce in India and contributes around 17-18
percent to the country's GDP (2017-18)
(Agriculture accounts for 22% of the GDP and provides
livelihood to 58% of the country’s population, 2002-03)
Livestock sector contributes 4.11% GDP and 25.6%
of total Agriculture GDP (2018)
(The livestock sector contributes 6.5% to the total
national income (Economic Survey, 2003-04))

Dairy development is important in promoting socio-

economic development of rural people, particularly
the poor, landless labour and other down trodden
people living below the poverty line.
Milch animal rearing is directly encouraged through
various dairy development programmes, government
subsidy and institutional credit at subsidized rates of
interest for the purchase of animals, construction of
sheds and fodder, etc.
The dairy development activities can be studied in
three phases viz., the Pre-plan or Pre-Independence
Period, 1969-70 and post 1970.
Dairy Technology:
It is defined as the branch of science which deals with the processing
of milk and manufacturing of milk products in an industrial scale.

Milk:
Milk may be defined as the whole, fresh, clean, lacteal secretion
obtained by the complete making of one or more healthy animals,
excluding that obtained within 15 days before or 5 days after calving
and containing the minimum prescribed percentage of milk fat and
milk solids-not-fat.
In India, the term ‘milk’ refers to cow or buffalo milk, or a
combination of the two.
Market Milk:
The term ‘market milk’ refers to fluid whole milk that is sold to
individuals usually for direct consumption. It excludes milk
consumed on the farm and that used for the manufacture of dairy
products.

Nutritive value of Milk

Milk is an almost ideal food. It has high nutritive value. It supplies
body building protein, bone forming minerals and health giving
vitamins and furnishes energy giving lactose and milk fat.
Besides supplying certain essential fatty acids, it contains the
above nutrients in an easily digestible and assailable form.
Proteins :- Milk proteins are complete proteins of high
quality ,i.e they contain all the essential amino acids in fairly
large qualities
Minerals :- Milk is an excellent source of calcium and
phosphoresce, both of which, together with vitamin D, are
essential for bone formation, milk is rather low in iron ,
copper ,and iodine.
Vitamins :- Milk is a good source of vitamin A( provided the
cow is fed sufficient green feed and fodder) vitamin D
( provided the cow is exposed to enough sunlight),thiamine ,
riboflavin ,etc.
milk is deficient in vitamin ‘C’ .
Fat :- Milk fat plays a significant role in the nutritive value ,
flavor and physical properties of milk.
The most distinctive role which milk fat plays in dairy
products concerns flavor.
The rich pleasing flavor of milk lipids is not duplicated by
any other type of fat milk fat imparts a soft body, smooth
texture, and rich taste to the dairy products.
Energy Values: -
Milk fat 9.3 c/g
Milk protein 4.1 c/g
Milk sugar 4.1 c/g
Milk Production in India
India is the World’s largest Milk Producer with 109
MT milk production during the year 2009-10, 104.9
MT during the year 2008-09.
The milk production in India growing at 4% per year,
and at present India contributes 15% of the total
global milk production, out of this 55% is
contributed by buffalo.
India ranks first among the world’s milk producing
Nations since 1998 and has the largest bovine
population in the World.
Milk production in India
 1950-51 to 2017-18, has increased from 17 million tonnes to
176.4 million tonnes as compared to 165.4 million tonnes
during 2016-17 recording a growth of 6.65 %.
FAO reported 1.46% increase in world milk
Production from 800.2 million tonnes in 2016 to
811.9(Estimated) million tonnes in 2017.
The per capita availability of milk in the country
 Per capita availability of milk in India has increased from 120
grams in 1960 to 241 grams per day in 2005-06.
 374 gram per day in 2017-18 as against the world estimated
average consumption of 294 grams per day during 2017.
White Revolution of India:
Operation flood was a rural development programme
started by India’s National Dairy Development Board
(NDDB) in 1970.
One of the largest of its kind, the Programme objective
was to create a nationwide milk grid.
It resulted in making India the largest producer of milk
and milk products and hence is also called the White
Revolution of India.
Dr Verghese Kurien is known as the father of The White
Revolution in India
Constituents of Milk:
The major constituents of milk are water, fat,
protein, lactose, ash or mineral mater.
The minor constituents are phospholipids, sterols,
vitamins, enzymes, pigments ete. The ‘true’
constituents are milk fat, casein, lactose.
Indian Standards :
According to the prevention of food adulteration (PFA) Rules, 1976
the standars for different classes and designations in India
 Indian Dairy products

Condensed and evaporated milk

Whole, low-fat, and skim milks, as well as whey and other dairy
liquids, can be efficiently concentrated by the removal of water,
using heat under vacuum.
Since reducing atmospheric pressure lowers the temperature at
which liquids boil, the water in milk is evaporated without
imparting a cooked flavour.
Usually about 60 percent of the water is removed, which
reduces storage space and shipping costs.
Whole milk, when concentrated, usually contains 7.5 percent milk
fat and 25.5 percent total milk solids.
Skim milk can be condensed to approximately 20 to 40 percent
solids, depending on the buyer’s needs
Dry milk products
Milk and by-products of milk production are often dried to
reduce weight, to aid in shipping, to extend shelf life, and to
provide a more useful form as an ingredient for other foods.
In addition to skim and whole milk, a variety of useful dairy
products are dried, including buttermilk, malted milk,
instant breakfast, sweet cream, sour cream, butter powder,
ice cream mix, cheese whey, coffee creamer,
dehydrated cheese products, lactose, and caseinates.
Most products are dried to less than 4 percent moisture to
prevent bacterial growth and spoilage.
Butter:
Butter is one of the most highly concentrated forms of fluid milk.
Twenty litres of whole milk are needed to produce one kilogram of
butter.
Commercial butter is 80–82 percent milk fat, 16–17 percent water, and
1–2 percent milk solids other than fat (sometimes referred to as curd).
It may contain salt, added directly to the butter in concentrations of 1
to 2 percent.
Unsalted butter is often referred to as “sweet” butter. This should not
be confused with “sweet cream” butter, which may or may not be
salted.
Reduced-fat, or “light,” butter usually contains about 40 percent milk
fat.
Ice cream
Ice cream is a frozen dessert usually made
from dairy products, such as milk and cream, and
often combined with fruits or other ingredients and
flavours.
Most varieties contain sugar, although some are
made with other sweeteners.
In some cases, artificial flavorings and colourings are
used in addition to (or in replacement of) the natural
ingredients.
 Cultured dairy foods

Buttermilk
Buttermilk is made from low-fat or skim milk and
has less than 2 percent fat and sometimes called as
“cultured low-fat milk” or “cultured nonfat milk.”
 Yogurt

Yogurt is made in a similar fashion to buttermilk and sour cream, but it

requires different bacteria and temperatures.
Whole, low-fat, or skim milk is fortified with nonfat dry milk or fresh
condensed skim milk, in order to raise the total solids to 14 to 16
percent.
The mixture is heat-treated as for buttermilk and then cooled to 45.6° to
46.7° C (114° to 116° F).
At this point a culture of equal parts Lactobacillus bulgaricus and
Streptococcus thermophilus is added to the warm milk, followed by one
of two processing methods.
For set, or sundae-style, yogurt (fruit on the bottom), the cultured
mixture is poured into cups containing the fruit, held in a warm room
until the milk coagulates (usually about four hours), and then moved to
a refrigerated room.
 Cheese

Cheese can be made using pasteurized or raw milk.

Cheese made from raw milk imparts different flavors
and texture characteristics to the finished cheese.
For some cheese varieties, raw milk is given a mild
heat treatment (below pasteurization) prior to cheese
making to destroy some of the spoilage organisms
and provide better conditions for the cheese cultures.
Cheese can be broadly categorized as acid or rennet cheese,
and natural or process cheeses.
Acid cheeses are made by adding acid to the milk to cause the
proteins to coagulate. Fresh cheeses are made by direct
acidification.
Most types of cheese use rennet (an enzyme) in addition to
the starter cultures to coagulate the milk. The term “natural
cheese” is an industry term referring to cheese that is made
directly from milk.
Process cheese is made using natural cheese plus other
ingredients that are cooked together to change the textural
and/or melting properties and increase shelf life.
Flavoured milk:
Flavoured milk is the milk which is standardized to
the desired fat level, homogenized, heat processed,
flavours and sweetness are added.
Permitted flavours (as per PFA) cocoa, fluid flavour,
such as orange, leman, pineapple, banana, vanilla
essences & matching colours are added to milk.
sugar is the general sweetener added.
Some time the flavoured milk is sterilized to increase
its self use.
Reconstituted milk / Rehydrated milk:
It refers to the milk prepared by dispersing whole
milk powder in water approximately in the
proportion of 1part powder to 7-8 parts of water.
Reconstituted food Technology is the process of
bringing of original natural state of the dehydrated
product by the addition of water.

Toned milk: It is the milk obtained by the addition

of water and skim milk powder to whole milk.
Single toned milk:
In the single toned milk, the requires is 3% fat, &
8.5% SNF. In view of increasing the milk production,
water is added to buffalo milk which brings down the
fat percentages to the lowered level and also reduces
the SNF percentage.
The balance of SNF is made up by addition of skim
milk powder. This method makes the milk less costly
and increases the buffalo milk production by 2-2.5
times.
Double toned milk:
Double toned milk is same as that of toned milk
except it should contain 1.5% fat and 9% SNF. This
means more water and more skim milk powder has
to be added to milk which is rich in fat.

Imitation milk: It is a product resembling the

milk but of non-dairy origin. Ex. soya milk.
 Lecture No.4

Properties of milk - engineering, thermal and

chemical properties of milk and milk
products - composition of milk, effects of pH,
developed acidity, natural acidity, total
acidity, density, specific gravity, freezing
point, colour and flavour.
Composition of milk:
Milk is the liquid secreted by the mammary gland with broad
components consisting of a mixture of water, fat, proteins, lactose,
minerals and vitamins as the nutrient.
On an average cow milk contains 87 per cent water, 3.9 per cent fat,
4.9 per cent lactose, 3.5 per cent protein and 0.7 per cent minerals
and vitamins and other minor constituents.
Chemical composition of milk of different species varies
considerably (Table).
he composition of milk varies with the species to ideally suit the
need of new born infants. However, milk from cow, buffalo and
goat ideally meet the requirement of human beings as liquid milk
or its products.
Milk differs widely in composition, all milks contains
the same kind of constitutions but in varying
amounts.
Milk from individual cows shows greater variation
than mixed herd milk.
The factories effecting the composition of milk are
 (1) Species (2) Breed (3) Individuality (4) Interval of milking
(5) Completeness of milking (6) frequency of milking (7)
Irregularity of milking (8) Pay to day milking (9) Disease and
abnormal conditions (10) Portion of milking (11) Stage of
location (12) Yield feeding (13) Season (14) Age.
Physico – Chemical properties of Milk
Certain physical and physico-chemical properties of
milk like density, viscosity, acidity, pH etc., are
important characteristics of milk with a very narrow
range of variation in these properties.
Knowledge of physico-chemical properties of milk is
essential for identification and effective quality
control of milk.
In many cases processing parameters can be selected
or modified depending upon the nature of the
physico-chemical properties of fluid milk for
manufacturing purposes e.g. in the processing of
milk for ice cream, condensed milk, dried milk,
butter, whey protein concentrate, etc.
The selected physico- chemical parameters result in
the production of the final product with desirable
properties and characteristics.
 Important physicochemical properties of milk

Physical state of milk:

Water is continuous phase in which other
constituents are ether dissolved or suspended.
Lactose and a portion of mineral salts are found in
solution, proteins and the remainder of the minerals
in colloidal suspension and fat as on emulsion.
Density and Specific gravity
It is expressed in gm/ ml at a given temperature.
Density = weight/volume
Density is a characteristic property of milk. Though
the composition of milk is variable but the density of
milk remain within a very short range. When density
is related with a standard material e.g. water it is
termed as specific gravity (sp.gr).
Specific gravity=density of substance/density of
water
Generally density of water at 40C is used as the
standard for specific gravity for liquid and solids.
The density of any substance including water varies
with temperature, it is therefore necessary to specify
the temperature when reporting density or specific
gravity.
Density of milk is determined by the following
methods:

i) Pycnometer/ Specific gravity bottle:

Pycnometer is a simplified form of specific gravity
bottle. Density is determined by weighing milk in the
pycnometer with a specific volume generally at 200C.
ii) Lactometer: Lactometer is used as an instrument for rapid
determination of density of milk.
It is based on the principle of floatation which displaces specific
volume of milk on floatation.
The lactometer is graduated in such a manner where each
graduation is called as lactometer reading of the scale.
Each division is graduated as lactometer degree.
The average lactometer reading for normal cow whole milk is
between 26-30.
For buffalo milk the range is between 28-32.
The lactometer reading can be changed to sp. gr. by prefixing 1.0.
Thus a reading of 32 indicates a sp.gr. of 1.032.
Milk is heavier then water, the average specific
gratuity of cow milk ranges from 1.028 to 1.032 and
that of buffalo milk from 1.030 to 1.034.
Skim milk ranges from 1.034 to 1.036.
Viscosity of Milk: Viscosity of a fluid (liquid or gas) is a measure of its
resistance towards flow.
This resistance is due to internal friction within a liquid as they slide each
other.
The unit of expression of viscosity is poise. Viscosity of milk ranges
between 1.5 to 2.0 centipoise at 20 0C.
Due to fat emulsion and colloidal particles milk is viscous than water.
Any alternation in the physical nature of fat or protein hydrolysis, cooling
or heating of milk affects proteins and fat and thus the viscosity.
Homogenization of milk results in the state of sub-division of dispersed
constituents e.g. fat.
Thus homogenization of milk increases the viscosity. Viscosity increases
also due to heating and concentration e.g. condensed milk due to
increased total solids and changes in milk constituents.
Acidity of Milk:- Natural acidity of milk: Freshly drawn milk is
slightly acidic in nature. This is due to the presence of natural constituents
of milk.
These include various salts such as phosphate, citrate, carbonate, etc.
Also milk constituents like casein, albumin, non protein nitrogenous
compounds and various acids which contribute towards the natural acidity.
Developed acidity of milk: During storage of milk acidity develops due
to the fermentation of milk lactose to lactic acid and other acidic
components, primarily due to microbial effect.
Beyond an acidity of 0.18% as lactic acid milk coagulates on boiling. freshly
drawn milk shows a certain acidity is it turns red litmus blue and blue
litmus red.
The acidity of cow milk varies from 0.13 to 0.14% and buffalo milk from
0.14 to 0.15%
PH of Milk :- pH is an index of the true acidity or
alkalinity of the system. pH is expressed in the form
of pH scale which is 1 to 14 pH units. pH of 7.0 is
called as neutral pH. pH below 7.0 is acidic while
above 7.0 it is basic or alkaline.
The PH of normal fresh, sweet milk usually varies
from 6.4 to 6.6 for cow milk and 6.7 to 6.8 for buffalo
milk. The slight lower side of pH is due to natural
acidity as a function of natural milk constituents
contributing towards acidity.
Freezing point of milk:
Milk freezes at temperature slightly lower than water
due to the presence of soluble constituents such as
lactose, soluble salts etc. which lower or depress the
freezing point.
The average freezing point depression of cow milk
may be taken as 0.547 0C and buffalo milk 0.549 0C.
Addition of water lowers this value.
Color of Milk :The color is blend of the individual
effect produced by (i) The colloidal casein particles
and the depressed fat globules (ii) the carotene
which imparts a yellowish tint.
Milk ranges in color from yellowish creamy white
(cow milk) to creamy white (buffalo milk).
Flavor: The flavor of milk is a blend of the sweet
taste and lactose and salty taste of minerals both of
which are damped down by proteins. The
phospholipids, fatty acids and fat of also contribute
to the flavor.
Thermal properties of milk:
The specific heat of a substance is the amount of heat required to raise
the temperature of a given mass of the substance one degree centigrade.
Compared to water specific heat of milk is 0.9454 which is lower than
that of water.
Thus it requires less heat to raise the temperature compared to same
quantity of water.
It also takes less ice to cool a certain volume of milk one degree than it
does to cool the same quantity of water through one degree. The specific
heat of skim milk is lower than milk.
This is due to the absence of fat from skim milk. Skim milk has a value of
0.933 to 0.954 cal g-1C-1. Fat has a higher specific heat of about 0.52 cal
g-1C-1. The specific heat of milk and cream depend strongly upon the fat
content.
The thermal conductivity of whole milk (2.9% fat),
cream and skim milk is roughly 0.559, 0.384 and 0.568
Wm-1 K-1, respectively.
The thermal conductivity of skim milk, whole milk and
cream increases with increasing temperature but
decreases with increasing levels of total solids or fat,
particularly at higher temperatures.
In addition to their composition, the thermal
conductivity of dried-milk products depends on bulk
density (weight per unit volume) due to differences in
the amount of air entrapped in the powder.
Thermal diffusivity is a measure of the ability of a
material to dissipate temperature gradients within it.
Thermal diffusivity (α, m2 s-1) is defined as the ratio
of thermal conductivity (k ) to volumetric specific
heat (density times specific heat, pc):
α = k/ρcp
The thermal diffusivity of milk (at 15-20°C) is about
1.25 x 10-7 m2 s-1.