Dairy_Products_Processing-_Dr_Kanade.pdf

Diary products processing

1. Dairy Products Dairy Products
ProcessingProcessingProcessingProcessing

2. Dairy Products Dairy Products --

3. Factors affecting Quality of
Milk Products
A) Milk Quality
•Protein
•Fat
•Inhibitors
B) Milk Processing
•Standardization
•Homogenization
•Heat Treatment
•Dearation

4. Dehydrated Products
•Skimmed Milk Powder
•Whole Milk Powder
•Dairy Whitener
•Coffee Whitener
•Nutritional Supplements•Nutritional Supplements
•Protein Supplements
•Specialized Dairy Based Food Products
•Infant Milk Substitutes
•Convenience Foods –Dairy Based
Process Flow

5. Fractionation of Milk Solids & Drying
WHEYCASEIN
MILK
SKIMMED MILK
CREAM
PRECIPITATION
WHEYCASEIN
REVERSE
OSMOSIS
WHEY
PROTEINS
LACTOSE

6. Fermented Dairy Products
•Dahi/Curd
•Yoghurt & FlavouredDahi
•Lassi–Sweet or Salted
•Butter Milk/ChhachPlain –Plain or Spiced
•Drinking Yoghurt
•Probiotic Drink
Process Flow

7. Factors affecting Quality of Fermented
Milk
A) Milk Quality
•Protein, Fat, Inhibitors
B) Milk Processing
•Standardization, Homogenization, Heat Treatment, Dearation
C) Fermentation Process
•Fermentation Temp, End pH, Cooling & post
Treatment
D) Type of Culture

8. Lactic Cultures
Types of Culture:
1.Mesophillic Culture: Optimum growth temperatures of
< 30°C
2.Thermophillic Culture: Growth optima at > 37 °C
Primary Function: Acid ProductionPrimary Function: Acid Production
Other Functions:
Flavour, Aroma, Alcohol etc (eg Diacetyl……..)
Inhibition of undesirable organisms
Texture Development: Exopolysachharides (EPS),

9. Factors in Culture Selection
•Type of Product:-Yoghurt, Lassi, Butter Milk……..
•Product Characteristics:-Flavour, Texture etc
•Regulatory Requirements
•Manufacturing Constrains :-Time, Packaging, •Manufacturing Constrains :-Time, Packaging,
Incubation
•Form :-Frozen or Freeze Dried or Propogation
•Phage Resistance/ Rotation

10. Important Parameters
•Heat Treatment:
•85 –95
0
C for 5 -10 Min
•Filling:
•Inoculation & Filling Temp of 43 deg C
•Immediate transfer to incubators
•Incubation:•Incubation:
•Temp 42-43 degC
•Time 4-6 hrs
•Cooling:
•Reach 35 deg C is 30 min
•Reach 18-20 in next 45 min
•Further cooling to 5 deg C slowly

11. Process Flow Chart –Cultured Dairy Products
Milk Standardization Homogenization
PasteurizationPreheating to 42°CInoculation
Vacreation
Odour Removal Uniform body and texture
92°C for 5 –10 minutes
DVS or propagated Culture
Incubation Incubation Incubation
Filling
Incubation
Cold Storage
Incubation
Breaking of Curd
Addition of Water
Filling
Cold Storage
Incubation
Breaking of Curd
Addition of Water
& Sugar
Filling
Cold Storage
Incubation
Breaking of Curd
Addition of Water
& Spices
Filling
Cold Storage
DAHI
Plain Butter Milk
LASSI SWEET Spiced Butter Milk

12. Difference between Dahi& Yoghurt
Dahi Yoghurt Plain
1.Obtained by Fermentation of
Milk using harmless Lactic
acid bacteria
2.May contain other harmless
bacteria
SweetendDahiis also allowed
1.Obtained by Fermentation of
Milk using L. Bulgaricus&
S. Thermophillusspecies
2.May contain other harmless
bacteria
3.May contain permitted
Additives SweetendDahiis also allowed Additives
FlavouredDahi& Yoghurt Requirements
1.May add cane sugar, corn syrup, glucose
2.May add Fruits/Fruit preparations
3.Veg Oil can not be added
4.May contain permitted Additives i.e. Colours, Flavours,
Stabilizer, Thickneretc

13. Coagulated Products:
Paneer & Cheese Process Comparison
Paneer
•Coagulation is carried out by
addition of Citric Acid
Cheese
•Coagulation is carried out by
addition of Enzyme Rennet and
Starter Culture
•No Ripening
•Ripened for few months upto
years to achieve desirable
taste
–Lactose fermentation
–Production of Carbon Dioxide
–Decomposition of protein

14. Process Flow Chart –Paneer
Hoops FillingPressing
Standardized
Milk
Paneer Coagulation
Heat Treatment Cooling
Pasteurized Citric Acid
Solution (1 %)
At 75°C
2 Kg / cm2 for 15
minutes. 5 -6
90
0
C 15 MIN
At 75°C
Block chilling Cutting into Slices
Cold Storage (2 –4 °C)
Vacuum Packing
and Sealing
minutes. 5 -6
batch per hoop
At 5 –7 °C for 30 minutes

15. Process Flow
Chart –Cheddar
Cheese

16. Process
Flow Chart
–
Mozzarella
CheeseCheese

17. Process Flow Chart –Table Butter
Addition of Annatto
Colour
Cream Breaking
Cream Separation Pasteurization and ChillingStorage & Ageing
Churn LoadingButter Milk Removal
35 –40% Fat
Heating to 92°C &
cooling to < 8 °C
At 8-10°C
Peanut Size Fat Granule
Washing of Butter Pre working
Intermediate Storage
Addition of Salt Butter Unloading
Butter PackagingStore in Deep Freeze
Dispatch
At 5°CAt -18°C
To adjust the water content

18. Process Flow Chart –Ghee
Ghee Cooking
Transfer to settling
storage tank
Milk Reception Separation of Cream
Churning of Cream to
get white butter
PrestratificationClarification
Melted butter is
allowed to stand for 1
At 105 to 108°C
At 70°C for 3 –4 hours
At 65 ±2°C for removal
of solid residues
Ghee Storage Tank Filling
Despatch
Granulation Storage
At 5°C
allowed to stand for 1
–2 hours in settling
tank. Butter milk
serum is drained
of solid residues
Seeding is carried out at
0.5% for 2 hours
Proper stacking norms
are followed to achieve
proper granulation

19. Process Flow Chart –Ice Creams
Pre Heating Ferrous Detection & Removal
HomogenizationHeat Treatment at 85°C
Mixing of Ingredients
Duplex Filtration
Ageing at < 7°C for 4 hours Continuous Freezing
Air (passed through pre-filter, carbon filter & 0.3
micron filter)
Filling / Extrusion / Mould
Filling / Extrusion
(Cups, Cones, Bulks
Continuous Hardening
Stick Bar Freezing
Cold Storage ( < -25°C)
At temperature < -5°C

20. Process Flow Chart –Flavoured Milk
Aseptic Homogenization
Ist Stage 200 Bar
Milk Reception Pasteurization Standardization
Addition of Colour,
Flavour, Sugar,
SMP etc.
Ultra Heat Treatment
144 ±2 °C for 3 –4 sec
Bottle Filling
Crowning
Heat Treatment (Retorting)
120 –121°C for 20 min
Slow Cooling to Ambient Temp
Aseptic Homogenization
Ist Stage 200 Bar
Aseptic Packing
PM treatment
(30% H2O2 @ 45 –50°C
for 15 sec)
Secondary Packing
Despatch