File Name: milk and milk products notes.zip
Safe Handling of Milk & Dairy Products
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime. Milk and milk products. Upcoming SlideShare. Like this presentation? Why not share! Shakil islam Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Ekta Belwal , Student Follow. Published in: Food , Technology , Business. Full Name Comment goes here. Are you sure you want to Yes No.
Meet Singh. Ajith Rajamoorthy. Show More. No Downloads. Views Total views. Actions Shares. No notes for slide. Milk and milk products 1. FN I yr. Contents 1. Introduction 2. Composition of milk 3. Milk flavour 4. Contamination of milk products 5.
Physical properties 6. Nutritive value 7. Various Milk products 8. Processing of milk 9. Storage of milk Recent researches 3. Raw milk The lacteal secretion , practically free from colostrum, obtained by the complete milking of one or more healthy cows PMO. Introduction 4. In this treatment process, milk is instantly heated to F 91 C with live steam injected directly into the product , and subsequently subject to a vacuum that removes volatile off-flavours and evaporates excess water produced from the steam 8.
Animal feed, including ragweed and other weeds, or wild onion from the field. Lipase activity causes rancidity of the fat, unless destroyed by the heat of pasteurization. Or, the short-chain butyric acid may produce an off-odour or off-flavour due to bacteria rather than lipase in the emulsified water of milk.
Light-induced flavour changes in the proteins and riboflavin because vit B2 acts as a photosynthesizer. Stage of lactation of the cow. Few types of micro organisms found in milk. Streptococcus lactis Achromobacter Coliform bacteriaBacillus subtilis Lysine is abundance. It sometimes contains sugar, coloring agents, and other additives. This modified milk is made by filtering regular milk to remove half the lactose.
The enzmye lactase is then added to the milk to break down the remaining lactose into simpler forms which the body can absorb. Good shelf life.
Used in sweets like rasmalai, rasogolla,etc. Due to this high fat content of cream compared to milk, some yellow, fat- soluble pigments may be apparent.
Churning involves agitation that breaks fat globule membranes so the emulsion breaks, fat coalesces, and water buttermilk escapes. Butter may have a yellow color due to the fat-soluble animal pigment, carotene, or an additive.
The texture, colour, and taste of ghee depend on the quality of the butter and the duration of the boiling. It is beneficial to health as it contains probiotic microbes also fat content of buttermilk is far lower than milk or curd. After hours an acidity of 0. Contains more vit B than milk. Yogurt is a variety of curd. Cheese is made up of casein. It is then passed to curd mill which cuts the slab into strips. Also called the continuous system or flash pasteurisation.
Evaporated milks must be fortified. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids. However, powdered milk made this way tends to have a cooked flavor, due to caramelization caused by greater heat exposure. Thus the fat will coalesce. Refrigerate after opened. As we get older, the amount of the enzyme in our body decreases.
Lactase declines rapidly after weaning. Milk products, such as cheese and ice-cream, should not in themselves present problems to lactose intolerant consumers but the practice of adding back milk solids reintroduces lactose.
Generally, organic production falls under regulations concerned with chemicals and pesticide use, grazing access for cows, GMOs, antibiotics and hormones, where this is of relevance. In Europe, this hormone is not allowed in any milk production, organic or conventional. It is also banned in Australia, New Zealand and Canada. The ice cream, called Milk Time, contains the probiotic BB12 Bifidobacterium lactis which is commonly used in dairy products, particularly in drinking yogurts.
However, yogurts as chilled products, are susceptible to temperature fluctuations on transport and storage and, as a result, the probiotic levels in the yogurt can decline by the time it reaches the supermarket shelf. In this new ice- cream product, the bacteria are frozen alive in the ice cream and remain in a state of suspended animation and in constant numbers until they are reanimated at the time when the product is eaten.
The researchers examined participants who have been followed for 20 years in an observational study to evaluate risk factors for cardiovascular diseases in older adults. Very rapid heating to relatively high temperatures ca. It may also reveal adulteration of fresh milk with a soluble substance. Conclusion Your Questions..
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A driving factor in the volatility of the dairy industry is that the quantity and quality of milk produced over time cannot be guaranteed. Industry and government agencies both try their best to accurately predict milk production, and everyone hopes that the milk will be of superb quality. But neither is assured, and that uncertainty has shaped how the industry has evolved and how products are marketed. The less comfortable the cow, the less productive it is. Environmental factors include:.
This article highlights the benefits of milk and milk products, as well as common misconceptions. A production plant for processing dairy products is called a dairy or a dairy factory. Dairy products are generally defined as food products that are produced from milk. They are rich sources of energy. Raw milk for processing generally comes from cows, but occasionally from other mammals such as goats, sheep, and water buffalo.
Milk products prepared by lactic acid fermentation e. Kefir are called fermented or cultured milks. The term fermented will be used in this chapter. The generic name of fermented milk is derived from the fact that the milk for the product is inoculated with a starter culture which converts part of the lactose to lactic acid. Dependent on the type of lactic acid bacteria used carbon dioxide, acetic acid, diacetyl, acetaldehyde and several other substances are formed in the conversion process, and these give the products their characteristic fresh taste and aroma. The microorganisms used in the production of kefir and koumiss also produce ethyl alcohol. Fermented milk originates from the Near East and subsequently became popular in Eastern and Central Europe.
Dairy Science Information Sheets and Documents
Microbial spoilage of milk and milk products Contamination of milk: Contamination of milk occurs at two levels: On farm: Freshly drawn milk contains relatively few bacteria however Micrococcus and Streptococcus are usually found in aseptically drawn fresh milk. During normal milking process, milk is subjected to contamination from udder of animal and adjacent areas. Bacteria found in manure, soil and water contaminate are udder of animal from where they enter into the milk. Other possible source of contamination is hand and finger of milker or other dairy workers. Contamination also occurs from dairy utensils.
Milk is a nutrient -rich liquid food produced by the mammary glands of mammals.
Dairy products or milk products are a type of food produced from or containing the milk of mammals , most commonly cattle , water buffaloes , goats , sheep , and camels. Dairy products include food items such as yogurt , cheese and butter. Milk is produced after optional homogenization or pasteurization , in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum.