Fermented milkproducts

Fermented milkproducts:their nutritional and therapeutic values

1. 1

2. PRESENTATION ON “ Fermented milk products – Their nutritional & therapeutic value” Submitted to:- Asst. Prof. Anuj Gautam . Course code :- RAWE Course title :- Rural Agriculture Work Experience Credit hour :- (0+4) Submitted by:- ABHINAV VIVEK ID No.- R-13001 B.Sc.(Ag.) 4 th Yr., INSTITUTE OF AGRICULTURE SCIENCES, BHU 2

3. STATUS OF THE DAIRY SECTOR IN INDIA. The ‘Oyster’ of global dairy industry, 1 st in global milk production & accounts for 18.5 per cent of world milk production. World milk production- 765 million tonnes (2013) 789 million tonnes (2014) Increase by 3.1 per cent. - FAO. Source: Press Information Bureau. 3

4. Source: Press Information Bureau. 4

5. Source: Press Information Bureau. 5

6. Source: Basic Animal Husbandry & Fisheries Statistics 2015. 6

7. Source: Basic Animal Husbandry & Fisheries Statistics 2015 & PIB. 7

8. Source: Basic Animal Husbandry & Fisheries Statistics 2015. 8

9. …. The per capita availability of milk in INDIA - 322 grams per day (2014-15) WORLD - 294 grams per day(2013-14). Import Export Quantity ( Tonnes ) 9973.799 159250.065 Value ( Crores ) 213.6556423 3325.836423 Indian dairy Sector business (2013-14) Source: Basic Animal Husbandry & Fisheries Statistics 2015. 9

10. FERMENTATION A metabolic process in which an organism converts a carbohydrate such as starch and sugar into alcohol and/or acid. Example- Yeast. 10

11. HISTORY OF FERMENTATION In 1850s and 1860s Louis Pasteur became the first scientist to study fermentation when he demonstrated that lactic acid fermentation was caused by living organism. 11

12. FERMENTED MILK PRODUCTS 12

13. FERMENTED MILK PRODUCTS NAME TYPE OF MILK MICROBES INVOLVED Yoghurt Cow’s Milk Steptococcus thermophilus , L. acidophilus, Lactobacillus delbrueckii ssp. Bulgaricus . Curd ( Dahi ) Cow’s or Buffalo’s Milk L. lactis ssp. Lactis , Streptococcus lactis L.delbrueckii ssp. Bulgaricus,L . plantarum S. thermophilus , S. cremoris , Lactococci sp. Cultured butter milk Buffalo’s or Cow’s milk S. lactis subsp. Diacetylactis , S. cremoris Lactococcus lactis ssp. Diacetylactis , Leuconostoc sp. Lassi Buffalo’s or Cow’s milk L. bulgaricus Acidophilus Milk Cow’s Milk L. Acidophilus Shrikhand / Chakka Buffalo’s or Cow’s milk S. thermophilus , L. bulgaricus Cheese Cow’s, Buffalo’s, goat’s milk, sheep milk L. lactis subsp. lactis , L. lactis subsp. cremoris , L.lactis ssp. diacetylactis , S. thermophilus , L. delbueckii ssp. Bulgaricus , Priopionibacterium shermanii , Penicillium roqueforti etc. Kefir Sheep’s, cow’s, goat’s or mixed milk Lactobacillus kefir, Torula kefir, S. kefir, Lactobacillus brevis , Lactobacillus acidophilus, Saccharomyces . 13

14. Lactococcus lactis Streptococcus cremoris Penicillium roqueforti Lactobacillus casei Lactobacillus plantarum Lactobacillus acidophilus 14

15. YOGHURT “A coagulated milk product obtained by lactic acid fermentation of milk through the action of S.salivarius ssp. thermophilus and L.delbrueckii ssp. Bulgaricus with or without addition of whole milk powder or skimmed milk powder or whey powder. The desirable microorganisms in the final product must be viable and abundant”. - FAO / WHO (1976). 15

16. PRODUCTION OF YOGHURT Raw materials (milk) Clarification Standardization Homogenization Heat treatment at 90 to 95 o c for 5mins Pasteurisation (30 min at 85°C / 10 min at 95°C) Cooling (42 o C) Inoculation Fermentation (till acidity is 0.85 to 0.90 per cent) Addition of fruit / flavour Cooling & Mixing (5-22 o C) Packaging Final Cooling (5 o C) Storage etc. 16

17. NUTRITIONAL COMPOSITION OF YOGHURT Energy 97 K Cal Carbohydrates 3.98 g Fat 5.0 g Protein 9.0 g Vitamin A 44 µg Vitamin B 1 0.023 mg Vit.B 2 0.278 mg Vit . B 3 0.208 mg Vit . B 5 0.331 mg Vit . B 6 0.063 mg Vit . B 12 0.75 µg Magnesium 11.0 mg Manganese 0.009 mg Phosphorus 135 mg Potassium 141 mg Sodium 35 mg Zinc 0.52 mg Water 81.3 g Nutritional values per 100grams 17

18. Therapeutic values of Yoghurt Immunity development. Beneficial to your heart.  Cures arthritis. May help certain gastrointestinal conditions, including: Lactose intolerance, Constipation, Diarrhoea , Colon cancer & Inflammatory bowel disease. 18

19. INDIAN CURD (DAHI) “A semi solid portion obtained from pasteurized/ boiled milk by souring using a harmless lactic acid bacteria or other bacterial culture.” -PFA (1955) Types of Dahi Maximum acidity (%) Dominating culture Sweet 0.7 Streptococcus sp. Sour 1.0 Lactobacilli sp. 19

20. Preparation of Dahi Receiving milk Pre- heating (35-40 o C) Filteration / Clarification Standardisation (2.5-3% fat / 10% SNF) Pre- heating (60 o C). [Continue heating till quantity of milk is reduced by half and then add appropriate amount of sugar in it and stir till it dissolves fully to prepare Mishti Doi .] Homogenisation (65-70 o C) Pasteurization (80-90 o C for 15-30 mins ) Cooling (22-25 o C) Inoculation (with 1-3% of specific starter culture) Packaging (in plastic cups, bottles etc. Incubation (22-25 o C for 10-14 hours till acidity reaches 0.6-0.8 %) Curd ( Dahi ) Cooling & Storage (5 o C) 20

21. Composition of Indian Curd / Dahi (percentage) Water Protein Fat Lactose Ash Acidity 85 - 88 3.2 – 3.4 5 - 8 4.6 – 5.2 0.70 – 0.72 0.5 – 1.1 Nutritional values of Indian Curd / Dahi (Per 100 gm) Fat Carbohydrate Protein Cholesterol Sodium Potassium 4.3 g 3.4 g 11 g 17 g 364 g 104 g It also contains vitamin A, D, B 12 , calcium and magnesium. 21

22. Therapeutic values of Indian Curd / Dahi Aids the digestive system. Responsible for stronger bone and teeth. Rejuvenates the skin. Good for scalp & hair. 22

23. SHRIKHAND A semi- solid, sweetish- sour fermented milk product, prepared from dahi . It may contain fruits, nuts, sugar, cardamom, saffron and other spices. 23

24. Preparation of Shrikhand Receiving milk Pre- heating (35-40 o C) Filteration / Clarification Standardisation (6% fat / 10% SNF) Pasteurization at 71 o C for 10 mins Cooling (28-30 o C) Inoculation (with 1-3% of specific starter culture) Incubation (28-30 o C for 15-16 hours till acidity reaches 0.6-0.8 %) Curd ( Dahi ) Hanging in muslin cloth for the removal of whey for 8-10 hours Chakka Mixed with sugar and well kneaded for uniform mixing, flavors, nuts, fruits, herbs and spices may also be added Srikhand , served chilled. 24

25. Nutritional composition of Chakka & Srikhand (percentage) Product Moisture Fat Protein Lactose Ash Sugar Lactic acid Chakka 59.6 22.4 10.3 4.4 1.0 - 2.3 Shrikhand Wadi 6.5 7.4 7.7 15.9 0.8 62.9 1.0 The nutritional and therapeutic values of chakka & srikhand are more or less the same as that of Indian Curd ( Dahi ). 25

26. LASSI A white to creamy white, viscous liquid with a sweetish, rich aroma and mild to high acidic taste. It is flavored either with salt or sugar and other condiments depending on regional preferences. 26

27. Preparation of Lassi Indian Curd ( Dahi ) Breaking of curd by agitation Addition of sugar syrup (12-15%) Addition of flavor (rose flavor) Homogenization Mixing well, standing for 1 hr and then packing The nutritional & therapeutic value of Lassi is more of less the same as that of Indian Curd ( Dahi ) except Lassi having higher quantity of sugar in it. 27

28. ACIDOPHILUS MILK These are sour milk products in which milk is allowed to ferment under conditions that favour the growth and development of larger number of Lactobacillus acidophilus alone or in combination with other lactic acid bacteria or lactose fermenting yeasts. 28

29. Preparation of Acidophilus milk Receiving milk Pre- heating (35-40 o C) Filteration / Clarification Standardization Sterilization Cooling (40 o C) Culture preparation ( L. acidophilus ) Inoculation (1-2% starter culture) at 37 o C at PH 4.8 Packaging Incubation (37 ± 1°C till setting) Cold storage (5° C) 29

30. Nutritional composition of Acidophilus milk (per cup-240 ml) COMPONENTS AMOUNT % VALUE Calories 110 - Fat 3 g 4 Cholesterol 10 mg 3 Sodium 130 mg 5 Carbohydrates 13 g 4 Protein 8 g 16 Vitamin A - 10 Vitamin C - 2 Vitamin D - 25 Calcium - 30 * Per cent daily values are based on a 2,000 calories diet. 30

31. Therapeutic values of Acidophilus milk . Relieves from various gastrointestinal disorders. Possible improvement in immune status. Lower proliferation of cancerous cells. Possible lowering of blood cholesterol. 31

32. Buttermilk is really the liquid left from butter making. However, cultured buttermilk is a fermented milk product made from pasteurized skim milk low fat milk in which mesophilic lactic acid bacteria is added as starter. Cultured Buttermilk 32

33. Preparation of Cultured Butter milk Skimmed or Low- fat milk Cooling (22 o C) Inoculation by starter culture @ 1-3 % for 12 – 14 hours Packaging Pasteurization at 82-88 o C for 10 – 30 mins . Gentle stirring to break the curd and cooling to 7.2 o C in order to stop fermentation Storage under referigeration 33

34. Composition of Cultured Butter milk (in percentage) Water Protein Fat Ash Sugar 90.7 3.5 0.5 0.7 4.6 Rich in Vit.B 12, Potassium, Calcium, Riboflavin, Phosphorus, Zinc & Probiotics . Deficient in Iron, Vit . C and dietary fibre . 34

35. Therapeutic properties of Cultured Butter milk Responsible for healthy gastro-intestinal system. Promotes nerve cell growth and helps fight stress & anaemia . Boosts the body immune system. Responsible for bone health & to minimize the blood pressure. 35

36. CHEESE A product obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid produced by added microbes, from which part of the moisture has been removed by cutting, cooking or pressing which has been shaped in a mould and then ripened by holding it for some time at suitable temperature and humidity. 36

37. Classification according to FSSAI TYPE MOISTURE (%) FAT (%) Soft cheese 50 – 60 Not more than 20 Semi-soft cheese 45 – 60 Not more than 45 Hard cheese 30 – 48 Not more than 48 Semi-hard cheese Not less than 45 Not more than 70 Blue cheese 40 Not more than 75 Mozzarella cheese 45 – 60 Not more than 35 Extra-hard cheese Not less than 36 Not more than 32 37

38. Method of preparation of Cheese Receiving milk Pre- heating Filteration Standardization Pasteurization Adding Starter (Ripening) Adding colour Adding Rennet Coagulation / setting breaking up of the coagulum Cooking (up to 37 – 39 o C) Drainage of Whey Cheddaring Milling Salting @1-2 % Hooping (for final shape) Dressing Pressing Drying (at 12 -16 o C & 50 % humidity) Paraffining Curing / Maturing Storage (0 -16 o C / 2-3 months) 38

39. Composition of Cheddar Cheese (percentage) Moisture Fat Protein Ash & salt 36.8 33.8 23.7 5.6 Nutritional value of Cheese Source of milk proteins. Source of calcium & phosphorus. Source of several fat soluble vitamins namely, A, D E & K. It is a concentrated form of energy; Cheddar cheese gives about 400 calories / 100g. 39

40. Therapeutic values of Cheese Essential for Bone & dental care. Helpful for maintaining balanced body weight. Beneficial for heart health and may reduce the risk of hypertension. 40

41. FUTURE THRUST AREAS Improving processing infrastructure.   More focus on improving research. Ecology & environment. 41

42. CONCLUSION Fermented milk products are quite beneficial as these- increases shelf life. value addition. avoid wastage of milk. enhances the health of consumers. 42

43. THANK YOU 43