Different types of milk

This presentation all about the various types of milk for market use.

1. Different typeS of milk SUBMITTED TO:- Dr.basant bais (Department of Livestock Product Technology) SUBMITTED BY:- Maina Kumari ( M.V.Sc - 1 st YEAR) (Department of Veterinary & A.H. extension education) College of Veterinary & Animal Science University of Veterinary & Animal Sciences, Bikaner

2. MILK Milk is defined as the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum free, and containing the minimum prescribed percentage of milk fat milk SNF.

3. ADVANTAGES No formation of cream layer Fat in milk does not churn due to excessive agitation Produces soft curd and is better digested; hence recommended for infant feeding Better adapted for bulk dispensing; mixing not necessary; DISADVANTAGES Increase cost of production Difficult to recovery of fat Sediment appears to a greater degree

4. REQUIRMENTS keep without deterioration(remain stable and be of good commercial value for a sufficient period to satisfy commercial requirements) Be free of micro-organism harmful to consumer health.

5. ADVANTAGES Remarkable keeping quality; does not need refrigerated storage. No cream layer form. Forms a soft digestible curd, and hence useful for feeding of infants. Economical to use. DISADVANTAGES Increased cost of production. More loss of nutritive value than pasteurization(33% of vit -B and 50% of vit -C and there is slight reduction in the biological value of the milk protein). Gerber test by normal procedure not accurate.

6. SOFT CURD MILK Soft curd milk is the milk forms a soft curd when coagulated with rennet or pepsin under standardized procedure. Soft curd milk has a curd tension of less than 25g. CHARACTERISTICS:- 1.L ow casein content 2. Low calcium content METHODS OF PREPATATION : 1. Natural soft curd milk:-cow produce milk with curd tension of 30 g or less. 2. Dilution with water:- lowering of casein and calcium content

7. VITAMINIZED/IRRADIATED MILK Vitaminized milk is milk to which one or more vitamins are added. Irradiated milk is milk in which the vitamin-D content has been increased by exposure to ultraviolet rays. Mineralized milk is milk to which minerals have been added. It is well known that lack of vitamins in the diet cause specific deficiency disease which in turn can be cured by the intake of those particular vitamins. Addition of vitamins to milk is called fortification and such milk is called fortified milk

8. FERMENTED MILK Fermented milk refers to those milk which have been made by employing selected micro-organisms to develop the characteristic flavour and texture. Fermentation has been defined as the metabolic process in which chemical changes are brought about on an organic substrum, whether protein, carbohydrate or fat, through the action of enzymes librated by specific living micro-organism

9. MERITS Much more palatable than milk Nutritive value usually increased More easily assimilated by the human system than milk May contain beneficial antibiotics May possess therapeutic properties Regular consumption of some types claimed to increase longevity of human being

10. types 1.NATURAL BUTTEE MILK:- this is a by-product of churning cream for butter making. 2. CULTURED BUTTER MILK:- this is obtained by inoculation of pasteurized skim milk with lactic starter. 3. ACIDOPHILUS MILK:- it is produced by development in milk of a culture of lactobacillus acidophilus. 4. BULGARIAN BUTTER MILK:- A pure single strain starter of lact. Bulgaris is use.

11. Cont………. 5. KUMMISS:- this is lactic acid alcohol fermented milk. The culture consist of Lact. acidophilus. The finished product may contain up to 2.5% alcohol. 6. KEFIR:- it is a self carbonated beverage containing 1% lactic acid and 1% alcohol. It is made with a fermenting agent called “kefir grains” which contain Str. lactis, Betabacterium caucasicum.

12. REHYDRATED MILK The milk prepared by dispersing whole milk powder in water approximately in the proportion of 1 part powder to 7-8 parts water. RECOMBINED MILK This refers to the product obtained when butter oil, skim milk powder and water are combined in the correct proportion to yield fluid milk. Under PFA rule recombined milk should contain a minimum of 3.0% fat and 8.5% SNF.

13. HUMANIZED MILK When whole cow or buffalo milk is so modified in its chemical composition that it resemble human milk, it is called humanized milk.

14. MISSCELLANEOUS MILK IMITATION MILK :- a product resembling milk but of non-dairy origin. VEGETABLE TONED MILK :- the milk protein of skim milk powder is substituted by vegetable protein isolated from groundnut. FILLED MILK :- same as recombined milk, except that the fat is derived from a vegetable source. soya milk :- made from soya bean by special patented processes.