Diffrent Types of milks availble in the market

milk,typs of milk available in the market,their preparation,nutritional contents,etc.......

1. Different types of milk and their Legal
standards of milk
Dr Ashok Prajapat
Assistant Professor
NET, Gold Medalist
ARAWALI VETERINARY COLLEGE
LIVESTOCK PRODUCTS TECHNOLOGY

2. Different types of milk and their Legal
standards According FSSAI
Class of Milk Milk Fat Percentage (Minimum)
Milk SNF Percentage
(Minimum)
Toned Milk 3% 8.5%
Double Toned Milk 1.5% 9%
Standardized Milk 4.5% 8.5%
Full Cream 6% 9%
Skimmed Milk 0.5% 8.7%
FSSAI-Food Safety and Standards Authority of India

3. Toned Milk
•Alsocalledsingletonedmilk,referstomilkobtainedbytheadditionofwaterandskimmilk
powdertowholemilk.
•Inpractice,wholemilkfrombuffaloismixedwithreconstitutedspraydriedskimmilkforthe
productionoftonedmilk.
•InIndia,asperPFARules(1976),thetonedmilkshouldcontainaminimumof3.0percent
fatand8.5percentsolidsnotfat.

4. Double Toned Milk
•Referstomilkobtainedbytheadditionofwaterandskimmilkpowdertowhole
milk.
•Usuallybuffalowholemilkismixedwithreconstitutedspraydriedskimmilk.
•InIndia,asperPFARules(1976),thedoubletonedmilkshouldcontaina
minimumof1.5percentfatand9.0percentsolidsnotfat.

5. Preparation of Toned Milk and
Double Toned Milk
•Thecalculatedamountofpotablewaterisreceivedinthepasteurizingvat/tank
equippedwithanagitator.
•Thewaterisheatedwhiletheagitatoriskeptinmotionto38–43°C.
•Thenaproportionateamountofspraydriedskimmilkisslowlyaddedatthepointof
agitationandthemixturethoroughlyagitatedtillitdissolvescompletely.
•Acalculatedamountofwholebuffalomilkisnowaddedandthemixtureagainagitated
thoroughlytillahomogenousmixtureisobtained.
•Themixtureisthenfiltered,pasteurizedat63°Cfor30min,rapidlycooledto5°C,
packagedandkeptat5°Corbelowuntildistribution.

6. Preparation of Toned Milk
and Double Toned Milk

7. Homogenized Milk
•Homogenization,processofreducingasubstance,suchasthefatglobulesinmilk,toextremely
smallparticlesanddistributingituniformlythroughoutafluid,suchasmilk.
•Whenmilkisproperlyhomogenized,thecreamwillnotrisetothetop.
•Theprocessinvolvesforcingthemilkthroughsmallopeningsunderhighpressure,thusbreaking
upthefatglobules.
•Homogenizersareheavy-dutyhigh-pressurepumpsequippedwithaspecialvalveatthedischarge
end.
•Inmilkproduction,homogenizersaredesignedtobreakupfatglobulesfromtheirnormalsizeofup
to22micrometrestolessthan2micrometresindiameter(amicrometreisone-millionthofametre).

8. •Hotmilk(withthefatinliquidstate)ispumpedthroughthevalveunderhighpressure,
resultinginauniformandstabledistributionoffatthroughoutthemilk.
Benefits
•Thebenefitsofhomogenizationformilkincludeawhiterappearance,richerflavour,
moreuniformviscosity,better“whitening”incoffee,andsoftercurdtension(making
themilkmoredigestibleforhumans).
•Homogenizationisalsoessentialforprovidingimprovedbodyandtextureinice
creamaswellasnumerousotherproducts,suchashalf-and-half,creamcheese,and
evaporatedmilk.
Homogenized Milk

12. SterilizedMilk
•Thisisdefinedasmilk,whichhasbeenheatedtoatemperatureof100°Coraboveforsuch
lengthsoftimethatitremainsfitforconsumptionforatleast7daysatroomtemperatures.
•Usuallythemilkisboiled/heatedto108-111°Cfor25to30min.
•commerciallysterilizedmilkisrarelysterileinthestrictbacteriologicalsense.
•Thisisbecausetherequirementsforthecompletesterilityconflictwiththeconsumer’s
preferencefornormalcolourandflavourinthesterilizedproduct.

13. Requirementsforsterilizedmilk
•Thesterilizedmilkmustkeepwithoutdeteriorationi.e.remainstableandbeofgood
commercialvalueforasufficientperiodtosatisfycommercialrequirements
•befreeofmicroorganismsharmfultothehealthoftheconsumeri.e.toxigenic,pathogenic
organismsandtoxins
•befreeofmicroorganismsliabletoproliferatei.e.itshouldnotshowsignsofbacterialgrowth

14. SterilizedMilk

15. FlavouredMilk
•Itismilktowhichsomeflavourshavebeenadded.
•Whenthetermmilkisusedtheproductshouldcontainamilkfatpercentageofaleastequalto
theminimumlegalrequirementformarketmilk.
•Butwhenthefatlevelislower(1-2percent)theterm‘drink’shouldbeused.

16. FlavouredMilk

17. Recombined Milk
•Itreferstotheproductobtainedwhenbutteroil(otherwiseknownasdry/
anhydrousmilkfat),skimmilkpowderandwaterarecombinedinthecorrect
proportionstoyieldfluidmilk.
•InIndia,asperPFARules(1976),therecombinedmilkshouldcontaina
minimumof3.0percentfatand8.5percentsolidsnotfat.

18. Recombined Milk

19. Reconstituted /Rehydrated Milk
•Thisreferstomilkpreparedbydispersingwholemilkpowder(alsocalled
driedwholemilk)inwaterapproximatelyintheproportionof1part
powderto7-8partswater.
•Spraydriedmilkpowderisusuallyusedsinceitismoresolubleand
produceslesssediment.

20. Reconstituted

21. Vitaminizedor Irradiated Milk
•Vitaminizedmilkismilktowhichoneormorevitaminsareadded.
•IrradiatedmilkismilkinwhichthevitaminDcontenthasbeenincreasedby
exposuretoultravioletrays.
•Additionofvitamins(andminerals)tomilkiscalledfortificationandsuchmilk
iscalledfortifiedmilk.
•Thevitaminsandmineralsmaybeaddedsinglyorincombinationasmulti-
vitaminandmineralmilkpreparations.

22. Fortified milk
•Fortified milk is cow’s milk that contains extra vitamins and minerals that are not
naturally found in milk in significant amounts.
•Typically, vitamins D and A are added to milk solid.
•However, milk can be fortified with various other nutrients, including zinc, iron,
and folic acid.
Mineralized Milk
•Itismilktowhichsomemineralshavebeenadded.

23. Miscellaneous Milks
•FilledMilk-SameasRecombinedMilk,exceptthatthefatisderivedfromavegetablesource.
•ImitationMilk-Aproductresemblingmilkbutofnon-dairyorigin.
•VegetableTonedMilk-Themilkproteinofskimmilkpowderissubstitutedbyvegetable
proteinisolatedfromgroundnut.(Example:MILTONEoftheCentralFoodTechnological
ResearchInstitute,Mysore.)
•SoyaMilk-Madefromsoyabeanbyspecialpatentedprocesses.
•HumanizedMilk-Whenwholecoworbuffalomilkissomodifiedinitschemicalcomposition
thatitresembleshumanmilk,itiscalledHumanizedMilk.

24. CondensedMilk
Condensedmilkisamilkproductobtainedbyevaporatingpartofwaterofwholemilk,or
fullyorpartlyskimmedmilk,withorwithouttheadditionofsugar.
Theterm‘condensedmilk’iscommonlyusedwhenreferringtofullcreamsweetened
condensedmilkwhereasthetermevaporatedmilkisgenerallyusedwhilereferringto
fullcreamunsweetenedcondensedskimmilk.Skimmedmilkproductsareknownas
sweetenedcondensedskimandunsweetenedcondensedskimmilkrespectively.

25. Sweetenedcondensedmilk-partialremovalofwaterandafteradditionofcanesugar.
Sweetenedcondensedmilkshouldcontainnotlessthan9.0percentmilkfat,andnotlessthan
31percentmilksolidsand40.0percentcanesugar.
Unsweetenedcondensedmilk(evaporatedmilk)-bypartialremovalofwater.
Unsweetenedcondensedmilkshouldcontainnotlessthan8.0percentmilkfat,andnotlessthan
26percentmilksolids.
Sweetenedcondensedskimmilk-partialremovalofwaterandaftertheadditionofcanesugar.
itshouldcontainnotlessthan26.0percentoftotalmilksolidsandnotlessthan40.0percent
canesugar.Thefatcontentshouldnotexceed0.5percentbyweight.

26. Kumiss–Madeupofmaremilk
Thisisalacticacid–alcoholfermentedmilkoriginatedinRussia.Thecultureused
forfermentationmaybeLactobacillusacidophilusorLactobacillusbulgaricus.The
finishedproductcontainsahigheralcoholcontentofupto2.5percent.
Kefir
Itisaselfcarbonatedmilkbeveragecontaining1percentlacticacidand1per
centalcohol.Thefermentationisusuallydonebykefirgrains,whichcontains
Streptococcuslactis,Betabacteriumcaucasium,keirbacilliandlactosefermenting
yeasts.

27. FermentedMilk
Itisawellknownfactthatthefermentedmilkproductsarenutritionallysuperior
andhaveimproveddigestibilityandpalatabilitywhencomparedtoplainmilkbut
thetherapeuticbenefitsoftheconcernedbacteriainthefermentedmilkproducts
canbedemonstratedinvivoonlywithviablebiomassofstartersofhumanorigin
viz.LactobacillusandBifidobacteria.

28. BifidusMilk
•Thestarterbacteriahavetoremainviableatthetimeofconsumptionandcapableof
survivingintheintestinaltracttogetmaximumbenefitsfromfermentedmilk.
•Thesebacteriashouldalsobeabletoestablishintheintestinalepitheliuminsizable
numberbyreplacingresidentharmfulpathogens.

29. AcidophilusMilk
Itisfermentedmilk,producedbydevelopmentinmilkofacultureofLactobacillus
acidophilus.Itisclaimedthatacidophilusmilkhastherapeuticandhealth
promotingproperties.
BulgarianButtermilk
ItreferstosuchmilkproducedbyfermentationwithLactobacillusbulgaricus.The
temperatureofincubationwillbeusuallyhigherintherangeof40–43°Cwitha
higheracidityinthefinishedproduct.

30. THANK YOU