Section 2: DAIRY PROCESSING TECHNOLOGY

CONTENTS
A Raw materials B Production line Chapter 1: Pasteurized milk Chapter 2: Sterilized milk Chapter 3: Concentrated milk Chapter 4: Milk powder Chapter 5: Fermented milk Chapter 6: Cheese Chapter 7: Butter Chapter 8: Ice-cream
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CONTENTS

1. Introduction 2. Raw milk 3. Evaluation of raw milk quality 4. Treatment and storage of raw milk

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1. Introduction
Definition: Milk is a white liquid produced by the mammary glands of mammals primary source of nutrition for young mammals

1. Introduction
International Dairy Federation IDF: nearly 60 countries Founded in 1903 A non-profit private sector organization representing the interests of various stakeholders in dairying at the international level. Providing global source of expertise and scientific knowledge in support of the development and promotion of quality milk and milk products www.fil-idf.org/

Source of milk in dairy industry: Cow milk Sheep (ewe) milk Goat milk

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1. Introduction
Vietnam dairy industry Raw milk Dairy product World dairy industry Dairy product Research and development

2. Raw milk
2.1. Physical properties Liquid with opacity, from white to yellow colour Flavour Some physical characteristics: Density: Freezing point: Redox potential: Surface tension: Thermal capacity:
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1.028 1.036 g/cm3 from -0.51 to -0.55oC 0.10 0.20 V 50 dynes/cm 0.933 0.954 cal/g.oC
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Electro-conductance: 0.004-0.005 /ohm.cm

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2. Raw milk
2.1. Physical properties d15.5oC = 100/ [ (F/0.93) + (SNF/1.608) + W ] d: Milk density F: Fat content in milk (% w/w) SNF: Solids non fat in milk (% w/w) W: Water content in milk (% w/w) Total solids (TS) or Dry matters (DM): SNF = TS F; W = 100 F SNF
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2. Raw milk
2.2. Chemical composition (% w/w) Animal Cow Goat Sheep Horse Human Total protein 3.4 3.6 5.8 2.2 1.2 Casein 2.8 2.7 4.9 1.3 0.5 Fat 3.9 4.1 7.9 1.7 3.8 Carbohydrate 4.8 4.7 4.5 6.2 7.0 Ash 0.8 0.8 0.8 0.5 0.2

Cow milk with TS: 13% and SNF: 9.1%

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2. Raw milk
2.2. Chemical composition Concepts: pH Acidity
oSH oTh

2. Raw milk
2.2. Chemical composition Relationship
oSH oSH oTh oD

1 0.4 4/9

2.5 1 10/9

2.25 0.9 1

(Soxhlet Henkel): (Thorner):

100mL of milk N/4 NaOH 100mL of milk and 200mL of distilled water N/10 NaOH 100mL milk N/9 NaOH

oTh oD

oD

(Dornic):

Raw cow milk: pH: Acidity:

6.5 6.7 15 18oD

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2. Raw milk
2.2. Chemical composition Lactose: C12H22O11

2. Raw milk
2.2. Chemical composition Lactose Property Molecular weigh Melting point Solubility (15oC) Specific rotation Unit Da oC g /100g water degree - lactose monohydrate 360 202 7 +89.4 -anhydrous lactose 342 242 50 +35

L--lactose monohydrate
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L--anhydrous lactose
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2. Raw milk
2.2. Chemical composition Nitrogenous compounds Non-protein nitrogen (5%) Amino acids, nucleotides, urea, uric acid Casein s, , , Micelles (pI 4.6)
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2. Raw milk
2.2. Chemical composition Nitrogenous compounds Casein Whey protein Soluble proteins -lactoglobulin -lactalbumin Serum-albumin Immunoglobulin Peptone-proteose
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Protein nitrogen (95%)

Membrane protein

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2. Raw milk
2.2. Chemical composition Nitrogenous compounds Enzyme: Origin Relation between TPC and enzyme activity in milk

2. Raw milk
2.2. Chemical composition Nitrogenous compounds Some important enzyme in raw milk

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Lactoperoxydase: be inactivated by heating to 80oC for a few seconds Catalase: be inactivated by heating to 75oC for 1 min or to 6568oC for 30 min. Lipase in plasma or protective layer arround fat globules Phosphatase: 2 types of phospho-monoesterase Alkaline phosphatase: phenomenon reactivation
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Acidic phosphatase: be inactivated by heating to 96oC for 5 min. Van Viet Man LE - Ho Chi Minh City University 16
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2. Raw milk
2.2. Chemical composition Nitrogenous compounds Some important enzyme in raw milk Lysozyme: glucosaminidase (muramidase)

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2. Raw milk
2.2. Chemical composition Lipid Neutral glycerides (98.5%): Triglyceride (95-96%), diglyceride (2-3%), monoglyceride (0.1%) Cholesteride (0.03%), ceride (0.02%) Phospholipids (1.0%) Fat soluble compounds (0.5%): cholesterol (0.3%), free fatty acids (0.1%), hydrocarbon (0.1%), vitamin A,D

Protease: alkaline and acidic (from mammary gland) Acidic protease can be inactivated by heating to 80oC for 10 min

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2. Raw milk
2.2. Chemical composition Minerals Mineral distribution: plasma or micelles Mineral content: 8-10g/L. Macroelements: Ca, P, Mg, K, Na Microelements: Zn, Si, Al, Fe, Cu, I, Mn, Mo, F, Se, Cr, Co/ Pb, As

2. Raw milk
2.2. Chemical composition Vitamin Water soluble: B1, B2, B3, B5, B6, C Fat soluble: A, D, E Hormone Proteohormone, peptide hormone and steroid hormone Gases Content 5-6% Composition: CO2, O2, N2
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2. Raw milk
2.3. Physico-chemical properties Colloidal system

2. Raw milk
2.3. Physico-chemical properties Colloidal system Submicelles: Spherical particles (d=10-15nm) 1 submicelle 10 molecules of casein Central region (-casein and -casein): hydrophobic Peripheral region (-casein): hydrophobic part is turned to central region

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2. Raw milk
2.3. Physico-chemical properties Colloidal system Micelle: Size: 0.2-0.4m 1 micelle 400-500 submicelles linked by calcium phosphate Composition: water (65%), casein and minerals (calcium, magnesium/ phosphate, citrate).

2. Raw milk
2.3. Physico-chemical properties Colloidal system Separation of -casein from micelles destabilization of micelle structure. Cheese production (curd formation)

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2. Raw milk
2.3. Physico-chemical properties Emulsion system

2. Raw milk
2.3. Physico-chemical properties Emulsion system 1mL of milk 10-15*109 fat globules (d=0.1-20m) Protective layer of fat globule: lipoprotein (anion) Lipid composition: glyceride, phospholipid and protein. Phospholipid linkage of glyceride and protein. Butter production (cream layer)

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2. Raw milk
2.4. Contaminants Microbial toxin: Aflatoxin from A. flavus. Fat soluble, thermoresistant Trace in milk

2. Raw milk
2.4. Contaminants Antibiotics: Ex: penicilline, chloramphenicol, aureomycine, tetramycine, tetracycline, streptomycine, neomycine, erythromycine Thermoresistant Production of cultured milks

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2. Raw milk
2.4. Contaminants Pesticides, herbicides and fungicides: Heptachlore and epoxyde, aldrine, dieldrine, chlordane Thermoresistant Cleaning agents and disinfectants: NaOH, javelle water Origin: milking machine and post-harvest technology

2. Raw milk
2.4. Contaminants Others: Heavy metals Radionuclides Nitrate

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2. Raw milk
2.5. Microbiological characteristics Microbilogical quality of milk: Milk in the udder

2. Raw milk
2.5. Microbiological characteristics Infection during milking: Cow Milking machine or people (hand milking)

Milk in machine milking

Tank Environment

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2. Raw milk
2.5. Microbiological characteristics Procaryote: Lactic acid bacteria Coliform Bacteria producing butyric acid (C. butyricum, C. tyrobutyricum) Propionibacterium Putrefaction bacteria

2. Raw milk
2.5. Microbiological characteristics Eucaryote: Yeast: S. cerevisiae, Kluyveromyces marxianus, Debaromyces hansenii, Torulopsis lactis condensi Notes - Molds: Penicillium, Aspergillus, Geotrichum, Rhizopus

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2. Raw milk
2.5. Microbiological characteristics Pathogens in milk Mycobacterium tuberculosis Staphylococcus aureus Salmonella Shigella Campylobacter jejuni Listeria monocytogenes Vibrio cholerae Coxiella burnetii
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3. Evaluation of raw milk quality

Sensory properties - Bacillus cereus - Clostridium botulinum - Clostridium perfringens Appearance Colour Flavour Purity of transport tank of milk Sediment

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3. Evaluation of raw milk quality

Physico-chemical characteristics Melting point Total solid, fat content pH or acidity Others

3. Evaluation of raw milk quality

Biological quality: Soma count (less than 500.000 cells/mL) Evaluation of microbiological infection by resazurin or blue methylene test Total plate count, mold and yeast count

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4. Treatment and storage of raw milk

Transport

4. Treatment and storage of raw milk

Treatment Filtration Deaeration Cooling Centrifugation Heat treatment

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4. Treatment and storage of raw milk

Transformation in milk during storage Biological Biochemical Physico-chemical Chemical Physical

4. Treatment and storage of raw milk

Storage tank: Stainless steel cylinder, jacket, sensors for temperature, pH, milk level in tank Propellor impeller Volume: 25-150m3 Storage temperature and time: 10.000 cfu/mL 50.000 cfu/mL

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