Chemical Analysis and Testing of and Milk Products

A Dissertation submitted to Rajasthan University, Department of Biotechnology in partial fulfilment of requirement for the award of

Degree of MASTER OF SCIENCE IN BIOTECHNOLOGY WORK DONE AT Sikar & Jhunjhunu Zila Sahakari Dudgh Utpadak Sangh Ltd. Palsana-Sikar (Raj.) Period: 1st June to 31st July, 2009

CONTENT
1) Introduction 2) Milk-composition and Contamination of milk3) Adulteration of milk4) Quality control laboratory 5) Processing for prevention of milk6) By product of milk7) Conclusion and result8) Reference9) Appendix-

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Introduction

Milk-soul of dairy industry

Milk, an ideal natural food, is one of our nutritionally complete foods, adding highquality protein, fats, milk sugar, essential minerals and vitamins to our diet. Milk is an opaque white liquid produced by the mammary gland of mammals (including monotremes). Milk is termed as satvik food in our shashtras and it contains almost all the basic element required for human growth of human being. Milk contains nutrients in an easily digestible and assimilable form. Milk is an excellent, ideal beverage which is universally accepted For its flavor palatability and having no adequate substitutions. Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by 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 colostrums free and containing the minimum prescribed percent of milk fat and milk solids not fat (SNF) All the in milk are referred as total solid(1.4-14.5%) and the total solids without fat is known as milk solid not fat (msnf) or solid note fat(snf) .The early lactation milk known as colostrums and carries the mother antibodies to the baby. It can reduce risk of man disease in baby. Milk is mostly water approximately 87% and the rest solid component is made up milk fat (cream) a natural milk sugar (lactose) and milk protein together with vitamins and minerals. Milk was first delivered in bottles on January 11.1878 and is now remembered as Milk day. There are several products which are being synthesized from milk like cheese ,butter, ghee, lassi, yoghurt ,different milk ,ice creams ,chocolates whey protein lactose ,condensed milk ,etc. while their production care is taken that the nutritional qualities and Sterilizes or pasteurizes milk and also perform various tests to make it contamination free and safe for the humans to use.

Milk-composition and Contamination of milk

Composition of milk
1. Water water provide the aqueous medium for suspension of components of milk. Without some water, milk would be a viscous secretion composed mostly of lipid and protein and thus water is an essential constituent of milk. It consists of approximately 13% solids and 87%water. 2. Milk product milk provides us with all the essential amino acids that the body cannot make itself Milk contain approximately 3.5%protien by weight which can be divided into two main groups: casein and whey proteins. Casein is found in the form of calcium casseinate phosphate complex. It can be divided into four major types alpha beta gamma and kappa caseins. Casein helps in growth and development of the young. Whey protein is composed predominantly of beta lactalbulin and alpha lactalbumin synthesized by mammary epithelial cells .But other whey protein include serum albumin, immunoglobulins (IgA, IgG and IgM), protease peptones, lactoferrinand transferins. These are involved in transporting nutrients .disease resistance and production of growth factors. 3 .Milk fats- Milk fat is secreted by mammary epithelial cells. It is composed primarily of triglycerides as 98% of the total milk fat (by weight) and also includes diacylglycerides, monoacylglycrides ,phospholipids ,cholesterol glycolipids, and free fatty acid s. The fat in milk contributes unique characteristics to the flavor .texture, appearance and satiability of dairy foods as well as providing a source of fat soluble vitamins, essential fatty acids and other promoting compounds. 4Milk sugar The form of carbohydrate found in milk is Lactose and is the least damaging sugar with regards to tooth decay It is also called as the MILK SUGAR and supply energy. Low concentrations of free glucose and free galactose are also found. 5Milk Minerals Calcium and phosphorous are the major minerals found in milk. Milk also contains others like iodine, potassium, sodium magnesium and zinc.

6. Milk vitamins The fat soluble vit; A, D, E, K , are found primarily in the milk fat ; milk has limited amounts vit k. The Vit B complex is found in the aqueous phase of milk. There is also a small amount of vitamin C (ascorbic acid) present in raw milk but it is an insignificant amount relative to human needs and is quite heat-labile: about 20% is destroyed by pasteurization 7 Milk Enzymes- A numbers of enzymes have been reported to be present in the milk like. Lipases-Lipases are fat splitting enzymes. Proteases- proteases are protein decomposing enzymes. Amylases-amylases are starch hydrolyzing enzymes. Catalases- catalases are hydrogen peroxide decomposing enzymes. Phosphates phosphates decompose phosphoric acids. Lactases lactases hydrolyze lactose in to lactic acid. Peroxidase they cause oxidation, responsible for peroxidase test. Plasmin: Plasmin is a proteolytic enzyme; it splits proteins. Plasmin attacks both casein and alpha (s2)-casein 8 Milk proteins The vegetable coloring pigments present in milk include Carotene and Xanthophylls, grouped together as carotenoids.Carotene ,the most important fat soluble pigment gives yellow coloure to milk and acts , and is present in also the precursor for vitamin A. 9. Non protein nitrogen The NPN groups includes amino acids ,urea, uric acid creatine, creatinine orotic acid hippuric acid etc., and is present in the aqueous solution. Structure showing milk as an emulsion of milk far globules in a partially stable emulsion of the plasma phase of milk-

Physio-chemical properties of milk

a).physical state of milk-Water is the continuous phase in which other constituents are either dissolved or suspended. Lactose drawn milk and a portion of mineral salts are found in the solution, protein and remainder of minerals in colloidal suspension and fat as the emulsion. b). Acidity Freshly drawn milk is atmospheric to litmus. But when it is titrated with alkali (sodium Hydroxide) in presence of phosphathalein it shows certain acidity. This acidity is caused by the presence of casein cid phosphates, citrates etc. in milk It varies from 0.13% to 0.14% in cow milk and 0.14% to 0.15%in buffalo milk. c) pH- the pH of normal fresh and sweet milk usually varies from 6.4 to 6.6 for cow milk and 6.7 to 6.8 for skim milk. e.)Density or specific gravity- Milk is heaver than water and its average specific gravity (at 60%) ranges from1.028 to 1.030 for cow milk and for buffalo milk it is 1.030 to 1.032 and 1.035 to 1.037 for skim milk. e.) Freezing point of milk Milk freezes at temp. slightly lower than water due to the presence of soluble constituents such as lactose ,soluble salts etc. which lower or depress the freezing point . The average freezing point depression of Indian cow milk may be

taken as 0.547c (31.o2F) and buffalo milk 0.549c (31.01F), a freezing point depression lower than this value indicates added water. f) Color of milk The color is blend of individual effects produced by (i) colloid casein particles and dispersed fat globules, both of which scatter light, and (ii) carotene, which imparts a yellowish tint. g) flavor- This is composed of smell (odor) and taste. The flavor of milk is a blend of sweet taste of lactose and salty taste of minerals, both of which are damped down by proteins. The phospholipids, fatty acids and fat of milk also contribute to the flavor. The sulfhydryl compounds significantly contribute cooked flavor to the milk. h) Optical Properties-Optical properties provide the basis for many rapid, indirect methods of analysis such as proximate analysis by infrared absorbency or light scattering. Optical properties also determine the appearance of milk and milk products. Light scattering by fat globules and casein micelles causes milk to appear turbid and opaque. Light scattering occurs when the wave length of light is near the same magnitude as the particle. Thus, smaller particles scatter light of shorter wavelengths. Skim milk appears slightly blue because casein micelles scatter the shorter wavelengths of visible light (blue) more than the red. The carotenoid precursor of vitamin A, -carotene, contained in milk fat, is responsible for the 'creamy' color of milk. Riboflavin imparts a greenish color to whey. Refractive index (RI) is normally determined at 20 C with the D line of the sodium spectrum. The refractive index of milk is 1.3440 to 1.3485 and can be used to estimate total solids.

i) Acid-Base Equilibria- Both titratable acidity and pH are used to measure milk
acidity. The pH of milk at 25 C normally varies within a relatively narrow range of 6.5 to 6.7. The normal range for titratable acidity of herd milks is 13 to 20 mmol /L. Because of the large inherent variation, the measure of titratable acidity has little practical value except to measure changes in acidity (e.g., during lactic fermentation) and even for this purpose, pH is a better measurement. There are many components in milk which provide a buffering action. The major buffering groups of milk are caseins and phosphate. 9

Factors Affecting Composition of Milk

The factor affecting milk is: 1. Species- The composition of milk varies according to the species and breed of animal. 2. Interval of milking-A longer interval is associated with more milk wih lower fat . 3. Portion of milk fore milk in lower fat while stripping is highest infant. 4. Frequency of milk whether a cow is milked one ,two or three times in day, it has no effects on fat test. 5. Completeness of milk- If the cows completely milk the test is normal ;if not it is usually lower. 6. Udder infection change the composition of milk drasticallu.The concentrations of fat, snf, lactose casein,B-lactoglobulin and Potassium are lower and those of blood serum albumin, sodium and chlorine are increased .Blood proteins are more readily permeable in mammary gland. 7. Administration of drug and hormones-drug may effect temporary change in the fat, injecting of hormone result in increase in both milk yield and fat percentage. 8. Exitement both yield and composition of milk are liable to transient fluctuations during period of excitement, for whatever region.

Varieties of milk
Milk is generally grouped into categories according to way it is processed into following categories 1.Fresh milk-heat treated at not less than 72Cfor no less than 15-20 sec. Fresh milk has a shelf life for 10-14 days from manufacture and must be refrigerated at all time. 2. Toned milk- toned milk refers to obtained by the addition of water and skim milk powder to whole milk. It contain3.0% fat and 8.5% solid not fat. 3.Double toned milk Same as toned milk ,except that under the rules (1976), Double toned milk should contain a minimum of 1.5% fat 9.0% solid note fat

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4. Standard milk this is milk whose fat snf content have been adjusted to a certain pre determination level. The standardization can be done by partially skimming the fat in milk with a cream separator or by admixture with fresh milk in proper proportions. The standardized milk contain 4.5% fat and 8.5%SNF. 5. Standardized GOLD milk It contain 6.0% fat and 9.0 % solid not fat. 6. Flavored milk It has been flavored and sweetened, using natural or artificial products. The most [popular flavors are chocolate, strawberry and banana.

Contamination of milk
On the farm
After leaving the udder of a healthy cow the milk contains relatively few bacteria which do not grow under normal condition of handling. But micrococci and streptococci can be found in milk, The mulching cow can also be contaminated from soil water and manure . Contamination from manure, soil and water is reduced by paving and draining barnyards, keeping cows away from stagnant pool washing the udder with water or germicide solution before milking, and cleaning manure from barns or milk parlors. The two most significant source of contamination are Dairy utensils and milk contact surfaces. If these are improperly cleaned, sterilized and dried then bacteria may develop in large number in dilute milk and then enter in next fresh milk. Undesirable bacteria from these source include lactic streptococci, coli form bacteria, psychotropic gram negative rods and thermodurics e.g. .micrococci, enterococci bacilli and brevibacter. Other possible source of contaminations is the hands and arms of the milker or dairy worker, the air of barn or milking parlor and flies. Normally these sources would contribute very few bacteria, but they might be a source of pathogens microorganisms. The quality of farm water supply used in the milking par lot for cleaning, rising etc, also has some effect on the milk quality.

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In transient and manufacturing level

Other source of contamination after milk leaves the farm include the tanker ,truck ,transfer pipes, sampling utensils and the equipments at the market milk plant or other processing plant. The most significant source are milk contact surfaces like pipelines, vats tanks, pumps, valves, separators, clarifiers, homogenizers, coolers, strainers and fillers, Even the paper stock used for packaging the milk is also an important source of contamination. (i.) Infection of milk directly from the cow-The causative organisms enter the milk through mammary gland or through faecal contamination and cause disease e.g. Bovine tuberculosis, undulant fever or Malta fever. (ii.) Infection through men to cow and then milk-These disease are essentially human, but can become established in cows milk e.g. Septic sore throat, Diphtheria. (iii.) Indirect contamination of milk by human beings-There are human disease, the pathogenic, organisms of which enter the milk through contaminated bottles or other utensils, water supply, insect and dust. E.g. Typhoid, Dysentery or Diarrhoea; etc. (iv.) Direct contamination of milk by human beings- this disease may be transmitted to the milk by direct contamination through human contact, either, by carriers or patients. Example: Septic sore throat, typhoid fever, Dysentery, Gastroenteritis, Diphtheria

Spoilage of milk
Milk serves as excellent medium for the growth of the micro organisms because its high moisture content, nearly neutral pH and rich in microbial food. Milk sugar (lactose), butterfat, citrate and nitrogenous compounds (in form of proteins, amino acids urea, ammonia and other compounds) and other accessory foods and minerals serves as an energy source for microorganisms. The inhibitory substances like lactoperoxidase and agglutinins are active in fresh milk but soon they become inactive. Under ordinary conditions acid fermentation also takes place. Acid production-The sour of milk is considered as spoiled especially when it curdles. The sour taste and coagulation. Of milk to give a solid jellylike curd gives the evidence

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of acid formation. The lactic acid formation is more likely to take place in raw milk held at room temperature. In raw milk at room temperature from 10C to37C Streptococcus lactis is most likely to cause souring off milk with some growth of Coli from like Enterococci, Lactobacilli and Micrococci.At higher temp.e.g. From 37C to 50C S. thermophilus and S. feacalis may produce about 2% acid followed by Lactobacilli like Lactobacillus bulgaris which produce more acid. Thermophilic bacteria can grow at still high temp., e.g. L. thermophilus.Many bacteria other than those termed as lactis acid fermentation in milk, especially when conditions are unfavorable for lactic acid bacteria. The coli form bacteria produce lactic acid and considerable amount of volatile products like hydrogen, carbon dioxide, acetic acid, formic acid, alcohol etc. Species of Micro bacterium, Micrococcus and Bacillus can produce acid in milk but mostly cannot compete with the lactis. Gas production The chief gas formers are Coliform sp. Gas forming Bacillus sp. Yield both hydrogen and carbon dioxide, and the yeast produces propionics, and the heterofermentative lactis produce only carbon dioxide. The production of gas in milk is evidenced by foam at the top of milk if the milk is liquid and is supersaturated with gas, by gas bubble caught in the curd or furrowing it, by floating curd containing gas, bubble or by a ripping apart of the curd by rapid gas production. Proteolysis The proteolysis of milk protein is also accompanied by the production of a bitter flavor caused by release of some enzymes. The types of changes produced by proteolytic micro organisms include (i.) (ii.) (iii.) Acid proteolysis, in this acid production and proteolysis both occur together. Proteolysis with little acidity or even with alkalinity. Sweet curdling which is caused by rennin like enzymes of bacteria at an early stage of proteolysis, (iv.) Slow proteolysis by intracellular enzymes of bacteria after their autolysis, and

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(v.)

Residual proteolytic activity of heat stable protienase. For e.g. Pseudomonas fluorescens produced a proteinase that will survive pasteurization even though the bacterium does not.

Changes in milk fatMilk fat may be decomposed by various bacteria, yeast and molds that do not constitute distinct group on the basis of other characteristics. The bacteria are for most part aerobic or facultative, proteolytic and non acid forming. The following changes in the milk fat take place: i) ii) iii) Oxidation of the unsaturated fatty acids. Hydrolysis of butter fat to fatty acids and glycerol by the enzymes liase. Combined oxidation and hydrolysis to produce rancidity. E.g. Pseudomonas, Proteus, Alcaligenes, Bacillus, Micrococcus, Clostridium and others. Alkali productionThe group of alkali formers includes bacteria which cause an alkali reaction in milk without any evidence of proteolysis. The alkaline reaction may form the formation of ammonia as from urea or of carbonates as from organic acids such citric acid.E.g. Alacaligenes viscolactis and Pseudomonas fluorescens. Flavor changesThe flavor of milk as drawn is low, delicate and is easily altered. Some of the off flavors caused by the microorganism are described as follows: Soure or Acid flavors- appreciable amount of volatile fatty acids (formic acetic or butyric acid) are produced by Coliform bacteria, Clostridium sp. And other organism. Burnt or Caramel flavor- certain strain of S. lactis var.maltigenes produces this flavor which resembles the cooked flavor of the milk/Bitter flavor-Bitterness usually results from proteolysis but may follow lipolysis or even fermentation of lactose. Color changes

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The color changes may be due the surface growth of pigmented bacteria moulds in the form of a ring or may be present throughout the milk. Blue milk- Pseudomonas syncyanea Yellow milk- Pseudomonas synxantha and species of Flavobacterium. Red milk usually caused by species of Seratia e.g. S. marcescens and yeast may produce pink or red colonies on the surface of sour milk. Brown milk Peudomonas putrefaciens or by the enzymatic oxidation of tyrosine by P. fluorescent.

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Adulteration of milk

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Adulteration of milk
Milk is adultered when there is low supply then demand and basically to earn profit. The consistency after adding water can be easily maintained by adding some thickening agents like lime, caustic soda, urea, salt, sugar,etc. and this causes dilution of nutrients present in milk. Even to prevent milk from spoiling preservatives like salicyclic acid, hydrogen peroxide, formaldehideetc.are also been added which harms the health of human being. According to prevention of food Adulteration Act the preservatives and thickening agents should not be added to milk. Synthetic milk contains 60% water, 10%urea, 5%refined oil, 5% salt, and sugar, 10% glucose and 10% fat free milk, so only 10% pure milk is available to the consumer. The long term consumption of these harmful chemicals is fatal to the human health. In order to reduce the acidity caused by these agents caustic soda is also added to the milk to reduce the acidity. To provide the white color to the milk Titanium dioxide is added and even white commercial paint is added to increase the titanium contain of milk which damage the Liver.

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Quality control laboratory

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QUALITY ASSESMENT OF MILK The term quality covers physical, chemical, microbiological and safety aspects of a product. A poor quality of food product will have poor market value, short shelf life and could also be a hazard to consumers. Standard method for the Examination of Dairy products (SMEDP) consists of a group of chemical, physical, microbiological, method for analysis dairy foods. It includes scientific reproducible testing methods.

Methodology
Milk quality is viewed differently by farmers, chemists, physiologists and public health functionaries. For a farmer it may refer to fat and its unacceptable variations because of fat contains direct linkage with milk price. Far a physiologist it may refer to milks desirable appeal of smell and taste and freedom from extraneous materials unknown to milk in the udder. Public health experts would point to the bacterial load and the presence of pathogens responsible for the spread of communicable diseases among people through milk consummation (sandhu, 1997). The quality of milk and milk product can be assessed by focusing on: 1. Nutritional composition 2. Microbial quality 3. Presence or absence of adulterants 4. Estimation of pesticide residue

QUALITY CONTROL LABORATORY

The various functions that are carried out in laboratory are as follows1. Raw milk grading at RMRD 2. Raw milk sampling and testing

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3 .Controlling the quality temperature and stability of milk received and product manufactured 4. Controlling the efficiency of cream separating 5. Controlling the acidity temperature and stability of milk 6. Analysis of butter and ghee 7Analysis of city supply 8. Analysis of cream and skimmed milk 9. Chemical analysis pf SMP 10 Controlling the overall hygiene of the milk 11 Calibration of the various equipment s and the apparatus against the standards 12 Testing and controlling the softness of water to milk plant as well as boilers 13 Maintain the strength of detergent solution and temperature of different of can washer DETERMINATION OF MICRBIAL QUALITY (ICAR, 1972) COLLIFORM TESTThe use of Escherichia coli as indicator of water-borne pathogens was apparently first suggested in1882 by Schrdinger. The coli form group of bacteria comprises all aerobic and facultative anaerobic, gram negative, non spore forming rods able to ferment lactose with the production of acid and gas at 30C, 35C, or 37C within 48 hrs. These bacteria are classified into Escherichia, Interrogator and Klebsiekka genera. Their presence in milk suggests the unsanitary conditions for practices during production, processing or storage of the dairy products. PROCEDURE 1 Preparation of diluents phosphate buffer solution same as prepared in the spc test. 2. Preparation of medium- violet red bile agar is used in coli form test which has following constituentsa) Peptic digests of animal tissues 7.0g

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b.) Yeast extracts 3.0 g c) Bile salt mixture 1.5 g d) Lactose 10g e) Sodium Chloride 5.0g f) Natural red 0.03g g.)Crystal violet 0/002g H) Agar 15g I) Water 1000 ml j) Final pH 7.4 +/-0.2 at 25C. Prepare the medium by dissolving the constituents into the water and boil it for 2 minute immediately cool it and set at 45C. 3. Prepare the sample and its dilution series as mentioned in the SPC test. 4. Inoculate and incubation- Take the sterile Petri dishes and transfer 1 ml of pure milk sample and diluted milk sample separately. Pour 15 ml of VBRA media at 45C =/-0.5C into each Petri dish. Carefully mix the inoculums and media and allow it to solidify. After solidification poure about 4 ml of VBRA medium at 45+/-C onto the surface of the inoculated medium. Allow its solidification. Invert the Petri dishes and incubate them at 37C for 24+/-2hrs. Retain the dishes containing not more than 150 colonies and count the characteristics colonies in each retained dishes. Characteristic colonies for coli form are dark or purplish red colonies having a diameter of 0.5 m or greater on t h e red agar media.

Methylene Blue Reduction Test

The methylene blue reduction test is based on the fact that the color imparted to milk by the addition of a dye such as methylene blue will disappear more or less quickly. The removal of the oxygen from milk and the formation of reducing substances during bacterial metabolism cause the color to disappear. The agencies responsible for the 21

oxygen consumption are the bacteria. Though certain species of bacteria have considerably more influence than others, it is generally assumed that the greater the number of bacteria in milk, the quicker will the oxygen be consumed, and in turn the sooner will the color disappear. Thus, the time of reduction is taken as a measure of the number of organisms in milk although actually it is likely that it is more truly a measure of the total metabolic reactions proceeding at the cell surface of the bacteria. The methylene blue reduction test has lost much of its popularity because of its low correlation with other bacterial procedures. This is true particularly in those samples which show extensive multiplication of the psychotropic species. Apparatus test tubes with rubber stoppers, a pipette or dipper graduated to deliver 10 ml of milk and a water bath for maintaining the samples at 35to 37C. The dry tablets contain methylene blue thiocyanate. Procedure in Testing. Ten raw milk and ten pasteurized milk samples were collected from various sources in sterile screw cap tubes. The milk Samples were mixed well before diluting. The samples were the Diluted to 1:1000 and 1:10000 by using sterilized phosphate buffered water. The diluted samples were mixed again by using sterile pipette each timeThe following procedures are recommended. (1) Sterilize all glassware and rubber stoppers either in an autoclave or in boiling water. Be sure all glassware is chemically clean. (2) Measure 1 ml of the methylene blue thiocyanate solution into a test tube. (3) Add 10 ml of milk and stopper. (4) Tubes may be placed in the water bath immediately or may be stored in the refrigerator at 0 to 4C for a more convenient time of incubation. When ready to perform the test, the temperature of the samples should be brought to 35 C within 10 minutes. (5) When temperature reaches 36 C, slowly invert tubes a few times to assure uniform creaming. Do not shake tubes. Record this time as the beginning of the incubation period. Cover to keep out light.

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(6) Check samples for decolorization after 30 minutes of incubation. Make subsequent readings at hourly intervals thereafter. (7) After each reading, remove decolorized tubes and then slowly make one complete inversion of remaining tubes. (8) Record reduction time. Decolorization is considered complete when four-fifths of the color has disappeared. . Classification.The suggested classification is listed. Class 1.Excellent, not decolorized in 8 hours. Class 2 Good, decolorized in less than 8 hours but not less than 6 hours. Class 3.Fair, decolorized in less than 6 hours but not less than 2 hours. Class4.Poor, decolorized in less than 2 hours Observation table- Decolorizing time and grading of milk samples collected from different Cans in doc lab

s.no.

Raw milk sample

Pasteurization

Milk sample

Time 1 2 3 4 5 6 7 8 9 10 1.30 1.25 1.42 7.30 9.41 7.15 1.21 5.46 1.25 5.30

Grade Poor Poor Poor Good Excellent Good Poor Fair Poor Fair

Time 6.55 6.25 6.27 6.35 12.56 7.45 7.42 7.26 7.15 6.42

Grade Good Good Good Good Excellent Good Good Good Good Good

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Factors Affecting the Test.Many factors affect the methylene blue reduction test and therefore the steps of operation should be uniform. Since the oxygen content must be used up before the color disappears, any manipulation that increases the oxygen affects the test. Cold milk holds more oxygen than warm milk; pouring milk back and forth from one container to another increases the amount, and at milking time much oxygen may be absorbed. The kind of organisms affects the rate of reduction. The coli forms appear to be the most rapidly reducing organisms, closely followed by Streptococcus lactis, some of the faecal Streptococci, and certain micrococci. Thermoduric and psychotropic bacteria reduce methylene blue very slowly if at all. A large number of leucocytes affect the reduction time materially. Light hastens reduction and therefore the tests should be kept covered. The concentration of the dye should be uniform as an increased concentration lengthens the time of reduction. Increasing the incubation temperature augments the activity of the bacteria and therefore shortens the reduction time. The creaming of the test samples causes a number of organisms to be removed from the body of the milk and brought to the surface with the rising fat. This factor causes variations in the reduction time, since the bacteria are not evenly distributed. The accuracy of the test is increased, reduction time shortened and decolorization more uniform if the samples are periodically inverted during incubation.

Adulteration check
1) Acidity testing of milk- The titrable acidity is done to as certain its keeping quality and heat stability. It gives the indication of the quality of milk. This test measures the amount of alkali required to change pH of milk from its initial value of about 6.6-6.8 to 8.33. The phenolphthalein indicator changes its color to pink at value of 8.33 pH Thus it measures the buffering capacity of milk and true acidity. Procedure1) Thoroughly mix the milk to avoid the air bubbles and bring the temperature to 27C.

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2) Take 10 ml of milk in 3 beakers with the help of pipette. 3) Add equal volume of distill water in each. 4) Add 1.0 ml of phenolphthalein indicator in two beakers, stir continuously and keep it on the magnetic stirrer. 5) To the third beaker ad 1.0 ml of bench solution of Rosaline acetate and place it on a white tile. 6)Titrate the phenolphthalein containing beakers against the standard Sodium Hydroxide solution added drop from the burette until the color of both beakers matches to the pink tint of beaker containing the Rosaniline solution. 7) The pink color persists at least for 15 seconds. CalculationCalculate the volume used by formula N1V1=N2V2 Interpretation The normal range of acidity of milk varies from 0.10 to 0.17%Lactic acid.

II) Ammonia Fertilizer test1) Take 1 ml of milk and add 2ml of Ammonia fertilizer solution. 2) If the mixture changes to radish color it confirms the presence of Ammonia.

III) Glucose test- added to milk to increase the lactometer reading. 1) 2) 3) 4) Take 2 ml of milk and add 2ml of Glucose Reagent I that is Barfords reagent. Boil it for 3 min. take it out and cool it under tap water. Then add 2 ml of Glucose Reagent II that is Phosphomolibdic acid. The presence of intense blue color confirms the presence of Glucose

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IV) Sugar test- Generally sugar is mixed in milk to increase the solids not fat content of milk. 1) 2) 3) Take 2 ml of milk. Add 2ml of sugar solution (Resorcinol reagent). Boil it for 3 min. Appearance of rose pink color confirms the presence of added sugar.

V) Urea test- Urea is generally added in the preparation of synthetic milk to raise the SNF value. 1) Take 2 ml of milk and add 2 ml of Urea solution (1.6% Dimethylammonium benzeldehide). 2) The appreance of distinct yellow color confirms the presence of added urea. VI) Neutralizer test1) 2) 3) Take 5 ml milk. Add 5ml of Neutralizer testing reagent (Rosalic acid). Appearance of pink color confirms the preserve of added Carbonate or bicarbonate neutralizers. VII) Salt test-Addition of salt in milk is mainly resort ed to with the aim of increasing the corrected lactometer reading. 1) Take 5 ml silver Nitrate and add 2 or 3 drops of Potassium dichromate solution as indicator. 2) 3) Then add 5 ml of milk. The presence of yellow color confirms the presence of added salts in the milk.

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Other TestsI) Organoleptic testThis test id done to check the smell of raw milk. Procedure!) Remove the lid of container and smell it immediately. 2) Stir the milk thoroughly with the plunger and note the smell immediately and observe the color of milk. Result- The flavor of milk should be normal and taste should be palatable. II) SNF Test or CLR (Correct Lactometer Reading test)1) Heat the milk to 40 C and adjust the temp of milk sample to 15.5C and mix the milk thoroughly. 2) Pour sufficient quality of milk in a cylinder and allow the lactometer to float freely and come to a stationary position. 3) Read the reading of lactometer scale at the stationary position and the temperature of milk. 4) Reapet the reading after depressing lactometer about 3mm and allowing coming to rest. 5) Take the average of two readings. SNF= (CLR/4) + (Fat*0.2) +0.14 Where, CLR=Corrected lactometer reading, Fat of sample Lactometer should be standardized before using. The temperature of milk should not be below 10C and above 21C. Result The CLR reading is 28-30 for both cow and buffalo milk and SNF is vary according to milk Toned milk-8.5%, DTM- 9.0%, FCM- 9.0%. V) Fat DeterminationThe apparatus used is called as Butyrometer.

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1) 2)

Heat the milk to 10C. Take 10.75 ml of milk and add 10 ml of cons. Sulphuric acid and 1ml of Isoamylalcohol (Isoamylalcohol decrease density of fat for proper testing and also maintains the reaction temperature.)

3) 4)

Mix it well and centrifuge. Fat get settles down and the reading is taken with the help of Butyrometer.

Result The Butyrometer reading vary from milk type such as for cow milk it-2.0 to 5.0 and for buffalo milk it 5.0 to 15.0. VI) FFA (free fatty acid test)1) Take 50 ml Methanol in a flask and add 1-2 drops of phenolphthalein indicator. 2) Titrate with N/10 NaOH .when pink color appear add 10 ml ghee and 1-2 drop indicator and then boil. 3) Titrate with N/10 NaOH and note reading. F.F.A. = Reading 0.282 Result the FFA test is vary from 0.26 to o.41.

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Processing for prevention of milk

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Processing for prevention of milk

Milk Processing and Equipments used1) Silos- these are big tanks used for storage of milk. The silos have watch glass, a manhole and are operated pneumatically. The milk is passed to other machines or processing through the pipes connected to the silos. Their capacity and number varies according to the requirements, processing and production capacity of the Dairy industry 2) Creaming and HomogenizationCreaming Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high fat cream layer on top of a larger, low fat milk layer and the separation of the milk from the milk is usually accomplish rapidly in centrifugal cream separators. The fat globules rise to the top of container of milk because fat is dense than water. These clusters rise faster than individual globules can. Homogenization- Milk is often homogenized a treatment which prevents a cream layer from separating out of the milk. The milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitations. Milk is transferred to a piece of equipment called a homogenizer. In this machine the milk fat is forced, under high pressure, through tiny holes that breaks the fat cells up in to tiny particles,1/8their original size. Protein, contained in the milk, quickly forms around each particle and this prevents the fat from rejoining. The milk fat then stay suspended evenly throughout the milk. Casein micelles are attracted to the newly exposed fat surfaces; nearly one third of the micelles in the milk end up participating in this new membrane structure. This casein weighs down the globules and interference with the clustering that accelerated separation. The exposed fat globules are briefly vulnerable to certain enzymes present in milk, which could break the fats and produce rancid flavors. To prevent this, the enzyme is inactivated

30

by pasteurizing the milk immediately before or during homogenization at lower pressures. Homogenized milk taste blender but feels creamier in the mouth than unhomogenized; it is whiter and more resistant to developing off flavor. Milk which has under gone highpressure homogenization, sometimes labeled as ultra-homogenized and has a longer shelf life than milk which has undergone ordinary homogenization at lower pressures. 3) pasteurization- The process of heating a product to improve its keeping qualities was applied by Louis Pasteur (1860-1864). Pasteurization is the heat treatment that kills part but not all microorganisms and usually involves the application of temperature below 100C. Milk is pasteurized by heating by three method(i)High temperature short time -72C for 16 second (ii) Low temperature long time-62.8C second 30 then quickly cooling it to 4C. (iii) Ultra heat Treatment milk is heated under pressure o about 140C for 4 seconds. In ultra heat treatment the milk is heated direct contact with steam. Its advantage is that milk being sensitive to very high temperature kept in contact with elevated temp. For a shorter period of time thus leading to the less damage of product. Then quickly cooling it to 4C.The heating may be by means of steam, hot water, dry heat or electric current, and the products are cooled properly after the heat treatment. The objectives of market milk pasteurization are to(i) To kill all the pathogen that may enter the milk and can be transmitted to the people. (ii) To improve the keeping quality of milk. Ideally this heat treatment should be accomplished without deleteriously affecting the flavor, appearance nutritional properties or creaming. The efficiency of milk pasteurization or the percentage of microorganisms in milk during pasteurization depends upon (i) (ii) (iii) The temperature of pasteurization The holding time, The total number of bacteria, 31

(iv)

The proportion of the total microbial load that are spore formers or thermoduric organisms. The basic milk pasteurization machine is shown below:

The arrows show the direction of flow of water and milk to different parts of the machine. 1. Balance Tank 2. Feed pump 3. Flow controller 4. Regenerarive preheating sections 5. Centrifugal clarifier 6. Heating section 7. Holding tube 8. Booster pump 9. Hot water heating system 10, Regenerative cooling sections 11. Cooling section 12. Flow diversion valve 13. Control panel Effect of pasteurization on milk Pasteurization reduces the cream-line, alter chemical composition of milk such as albumin is precipitated and it also alter vitamin content of milk (reduce vit; B1, C, E) .It did not clean dirty milk. Pasteurization kills many fermentative microorganisms as well as pathogen. Microorganisms that survive after pasteurization are putrefactive. Although

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pasteurized milk has storage of 2 or 3 days, subsequent deterioration is cause by putrefactive organisms. Milk Sterilization In pasteurization, milk receives mild heat treatment to reduce the number of bacteria present. In sterilization, milk is subjected to sever treatment that ensures almost complete destruction of the microbial population and inactivates the thermo resistant spores in milk. The product is then said to be commercially sterile. The term sterilization refers to the complete elimination of all microorganisms. Time/temperature treatments of above 100C for 15 to 40 minutes are used. The product has a longer shelf life than pasteurized milk. The food industry uses the more realistic term commercial sterilization; a product is not necessarily free of ass microorganisms, but those that survive the sterilization process are unlikely to grow during storage and cause product spoilage. PackagingMilk is now ready to be packaged. Milk is pumped through automatic filling machines direct into bags, cartons and jugs. The machines are carefully sanitized end packages are filled end sealed without human hands to keep bacteria out of milk. During the entire time that milk is at the dairy, it is kept at 1-2C. This prevents the development of extra bacteria and keeps the milk to its freshest.

StoringMilk is delivered to grocery stores and restaurants in refrigerated trucks that keep milk cooled to 1-4C.the stores take their milk and immediately place it in their refrigerated storage area.

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By product of milk

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Construction and operation feature-The Butter Churn is Top type cylindrical cum conical shape, the drum and working bars are made of resistamtstainless steel. The outside of the drum is circled polished.Interrior surface and all interior moving Parts are lubricated and treated to prevent butter from sticking. All drums mounting are made of stainless steel. The drum is furnished with butter milk valve, air valve and air escape valve and sight glass frame. There is one door for unloading the butter. Driving gears can be adjusted for speeds. It is fitted with precision gears wheels of steel casting built in break and friction clutch built into the pulley. The speed can be changed by means of leavers and direction of rotation by reversing of the motor. The cum can be supplied in vacuum design making o possible to connect the drum with vacuum pump so that the butter can be worked under vacuum and the cream if desired sucked into the drum through milk valve. Chum requires 1440 rpm single speed motor or 1440/960 rpm twospeed motor. Production of butter The butter making process involves quite a number of stages. The continuous butter maker is the most common type of equipment used. The cream used should be sweet (pH6.6) not rancid and not oxidized. Butter is present in form of fat globules in unhomogenized milk. These globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced produced by agitating cream, which damages these membranes and allow the milk fats to conjoin, separating from the other parts of the cream. The whole milk is preheated to the required temperature in a milk pasteurizer before being passed through a separator. The separated cream is cooled and led to a storage tank where the fat content analyzed and adjusted to the desired value, if necessary. From the intermediate storage tanks, the cream goes too led to pasteurization at a temperature of 95 C or more. The high temp is needed to destroy enzymes and microorganisms that would impair the keeping quality of the butter.

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By production section
Butter is water in oil emulsion, comprised of >80% milk is and also water in the form of tiny droplets, perhaps some milk solids-not-fat, with or without salt (sweet butter). Its texture is a result of working/ kneading during processing at appropriate temperatures. The principal constituents of a normal salted butter are fat (80-82%), water (15.6-17.6%), salt (about 1.2%) as well as protein. Diacetyl may be added as flavoring agent but if so used the total diacetyl content must not exceed 4 ppm. Calcium hudroxide, sodium carbonate, sodium then quickly cooling it to 4C polyphosphate may be added, but must not exceed the weight of butter as whole by more than 0.2%. butter also contains fat-soluble vitaminsA,DandE. The density of butter is 911kg/gm3. It generally has a pale yellow color,, but varies from deep yellow to nearly white. Butter should have a uniform color, be dense and taste clean. The water content should be dispersed in fine droplets so that the butter looks dry. The consistency should be smooth so that the butter is easy to spread and melts readily on the tongue. It is used as a spread, a cooking fat, or a baking ingredient. Then it is passed to the aging tank where is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. The program is chosen to accord with factors such as the composition of the butter fat. Aging takes 12-15 hours/.from the aging tank, the cream is pumped to the chum or continuous butter maker via a plate heat exchanger which brings it to the requisite temp. In the churning process the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while fat content of the remaining liquid, the buttermilk, decreases. Churning produces small butter grains floating in the waterbased portion of cream. Thus the cream is split into two fractions: butter and buttermilk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with he water. Then the grains areworked: pressed and kneaded together.

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Salt is used to improve the flavor and the shelf life, as it acts as a preservative. If the butter is to be salted, salt (1-3%) is spread over its surface, in the case of batch production. In the continuous butter maker, salt slurry is added to the butter. After salting, the butter must be worked vigorously to ensure even distribution of salt. The working of the butter also influences the characteristics by which the product is judged-aroma, taste, keeping quality, appearance and colour.working is required to obtain a homogenous blend of butter granules, water and salt. The finished butter is discharged into the packaging unit, and from there to cold storage at -20o C.

Quality check of Butter

The manufacture butter is checked through various tests to keep a control on its quality. I) Moisture and Fat content Test To check the moisture content of the butter the apparatus used is called as Desiccators. 1) First of all an empty dish is weighted on the weighing machine and its weight is denoted as W1. 2) Then the butter sample is taken in the dish and is again weighed as denoted as W2. 3) Then the dish along with the sample is placed on the hot plate is heated continuously and is keep moving in circular motion. It is heated till the product turn to brown color. 4) Now it is placed in the Desiccators which contains Calcium Carbonate. The dish is placed there for 4 to 5 min under vacuum and is allowed to cool down. 5) The dish is taken out and is again weighed as W3. CalculationMoisture % = (W2-W3/W2-W1)*100 The moisture content of a considerable product should be less than 16%. Further, Fat %=100 Moisture% The Fat content should be more than 80%.

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II) III)

Coli form Test.-process repeat III) Yeast Mould Test -

1) The sample is inoculated on Potato Dextrose Agar media and is incubated at 37oC for 48 hrs. 2) The sample is taken out and is counted. The yeast colonies should not be more than 10 per dish.

Ghee manufacturing
Ghee is clarified butter which is brought to higher temperature of 120oC (250oF) once the water has cooked off, allowing the milk solid to brown. is process flavor the ghee and also produces antioxidants which help protect it longer from rancidity, because of this ghee can keep for 6 -8 months under normal condition. The cream obtained by usual separation of milk, is heated in a ghee boiler, which consist of stainless steel jacked pan provided with a manual stirrer. A steam control valve, pressure and temp. Indicator etc.are provided in the boiler. Later the steam pressure in the jacked is raised so that the liquid mass starts boiling with the removal of water vapor from the pan content at a temperature of over 90C. The temperature remains constant as the moisture is being driven out. The contents are constantly gaited through out the process of conversion of cream in to ghee to prevent scoring. Usually there is a first profuse effervescence accompanied by a cracking sound in the preliminary stages of boiling but gradually subside when the moisture content decreases. When almost all the moisture is evaporated, the temperature of the liquid medium suddenly spurt up and care has to be exercised at this stage to control the heating. When butter is left undistributed at a temp, of 80-85C for 15-30 min, it stratifies in to three separate layer, viz; a top layer of floating denatured particles of curd, a middle layer of fat and a bottom layer of butter milk. This separation of three layers is called prestratification.

38

The bottom layer which consists of butter milk has 60-70% solid not fat and more than 89% of moisture originally present in butter and is removed by opening the valve present at the bottom of ghee boiler, without disturbing the top and middle layer. Afterwards the temp. of the remaining two upper layers is raised and agitator is stared. The boiling is continued until the ghee formed gives the appearance of second of effervescence, together with the browning of the curd particles. At this stage ghee gives characteristics flavor and golden yellow color. Care is taken as not to allow the temp. to arise more than 180C for 10 min. when the residue is settled the ghee is taken into settling tanks. Ghee in the settling temp. is kept at 80C for 24 hrs. Residue ghee is taken put from the bottom valve of ghee boiler in a trolley and is filled directly in tins or polypacks and is stored at 40C.

Ghee standards
Moisture F.F.A B. R. Reading Organoleptic 0.30% 0.50% 40 -43 Good

Quality Control Check for Ghee

In ghee any type of mixing or its moisture content and free fats are checked. (1) Butyroreflectometer readingThis test is done to check the any type of mixing in the ghee. The sample is taken and id placed on solid provided on the Butyroreflectometer. There is a graduated scale fixed on the apparatus which measure the % contents of the Ghee.

39

The reading should not be more than 40-42. (II) Moisture % and fat content testThe moisture and fat present in the ghee is measured by the same formula Moisture % = (W2-W3/W2-W1)*100 Fat % =100- moisture % Result The moisture of ghee is between 0.10 to 0.177%.

DAHI
Indian curd known as Dahi is one the most fermented dairy product all over the world. According to PFA (1976) dahi is the product obtain from pasteurized or boiled milk by souring, otherwise by harmless lactic acid or other bacterial culture. According to FAO/WHO code and principle the minimum SNF of milk should be 8.2%. However, The fat content in dahi/curd may from 0.5 to 5% and the solid from 9 to 20%. There is two of curd in the country for direct consumption viz; a sweat/sour variety with pleasant flavor and a sour variety with a sharp, acid flavor .The microorganism responsible for these two types are; Sweat dahi: Streptococcus lactis, Str. cremoris and sour Dahi; same as above with Lactobacillus bulgaricus or Str.thermophillus or both. Casein is dispersed in fresh milk as calcium caseinate. These bacteria produced lactic acid that reacts with the calcium with formation of calcium lactate the casein gets precipitated when the calcium content level is decreased to a certain level.

Method of production
1) The receiving milk is firstly heated in pasteurization, homogenized and is then cooled to allow the addition of bacteria or starter culture. 2) Then the milk is taken into the curd set and culture is added to it. Given the right condition, i.e. correct temperature and moisture, the bacteria are able to ferment the milk sugar (lactose), producing lactic acid. And form curd, a colorless liquid called acetaldehyde is also produced during fermentation and gives curd its distinct flavor.

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3)

The product is then taken into the product tank and then with the help of packaging machine it is packed into the required size of the cups. The machine is according to the air pressure.

4)

The sealed cups are placed at 40C for proper setting.

The nutritional composition of curd is affected by many factors including the species and strains of bacteria used in the fermentation .the source (whole semi or skimmed milk) and type of milk solids added before fermentation, the temperature and duration of the fermentation process as well as the addition of milk solids non-fat, sweeteners and fruits. Fat SNF Acidity Coli form Phosphate taste Organoleptic >/=3.0 >/=8.5% o.70 to 1.0 Absent 0.001ml -ve Clean and pleasant

LASSI
Lassi is a popular and traditional South Asian drink originating from Punjab. It is made by blending curd with water, salt, pepper, ice and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. Lassi is also available as sweet with sugar. Lassis are enjoyed chilled as hot- weather refreshment, mostly taken with lunch. Traditional salted lassi This from of lassi is more common in villages of Punjab. It is prepared by blending curd with water and adding salt, pepper and other spices as per the requirements. The drink thus produced is known as salted lassi. 41

Sweet lassi Sweet lassi is made of lassi flavored with sugar, rosewater and/or lemon, mango, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of sindh in Pakisthan and Rajasthan in India. Production of lassi1) 2) 3) Lassi is produced from the curd and water in 2:1ratio. Then sugar is added in relative to the taste of the lassi and is blended well. It is packed in the packets and is stored at 5C till consumed. Quality check of lassiThe milk used for the production of quality checked and after that the product is also undergone for various tastes to maintain its quality. The tests performed are following1) 2) 3) Total solid not fat Acidity Test Moisture and Fat content test

Fat Acidity Total Solid Organoleptic Coliform

NLT2% NLT0.55% 16-17% Clean flavor Absent in 0.001ml

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CHHACHH
Chhachh a salted drink like lassi, however chhach contains more water than lassi, and has the butterfat, removed and so its consistency is not as thick as lassi. Salt and jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Chhachh is popular in Rajasthan andGujrat, where it is drunk with the main meal. It is known to aid digestion and is an excellent coolant in the Indian summers. Chhach production1) 2) 3) Chhachh is produced from Dahi water in 1:1 ratio. Then in the mixture salt or jeera masala is added. It is packed and stored at 5C. Standard of chhachh
Fat Total solid Acidity Organolepic NLT2% NLT0.50% >6% Clean flavor

Quality check performed on chhachh

1) Total solid not fat 2) Acidity Test 3) Moisture and Fat content test

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Conclusion and results

44

CONCLUSION and RESULTS

Milk plays an important role in our life. Each day today activity requires energy which is maximally provided by the only. Its physical and chemical composition reveals that it carries the major diet within itself. Milk works as the base for many of other dietary products and thus it is being consumed by us in one or another way. The fat content in milk is depending on the species of animal. It is low in cow milk (2.050) but buffalo milk contains high fat content (.5.0-15.0). The SNF of the milk is different for type of milk Toned milk-8.5%, DTM- 9.0%, FCM- 9.0%. For CLR Butyrometer reading should not below 30. The methylene blue test performed for raw milk samples revealed that out of ten samples, the five samples were poor, two samples were fair, two samples were good and one sample was found to be excellent. Out of ten pasteurized samples, nine were of good quality and one was found to be excellent. The raw milk contained higher number of micro flora probably due to contamination from the animal. Bacteria found in manure, soil and water may enter milk due to dairy utensils and milk contact surfaces. If the milk contact surfaces are inadequately cleaned, bacteria may develop in large numbers. Present study showed that 60% of the raw milk samples were of poor category. But in case of pasteurized milk samples, 100% of the samples were of good quality due to killing of contaminating of microorganisms by pasteurization. During milking operation, however, milk may be exposed to contamination from the animal, especially the exterior of the udder and adjacent areas. Bacteria found in manure, soil, and water may enter from this source. Such contamination can be reduced by clipping the cow, and washing the udder with water before milking. Pasteurization kills pathogens that may enter the milk and improve the keeping quality of milk. The methylene blue test performed for raw milk samples revealed that out of ten samples, the five samples were poor, two samples were fair, two samples were good and one sample was found to be excellent. Out of ten pasteurized samples, nine were of good quality and one was found to be excellent (Table 2). The raw

45

milk contained higher number of micro flora probably due to contamination from the animal. Bacteria found in manure, soil and water may enter milk due to dairy utensils and milk contact surfaces. If the milk contact surfaces are inadequately cleaned, bacteria may develop in large numbers. Present study showed that 60% of the raw milk samples were of poor category. But in case of pasteurized milk samples, 100% of the samples were of good quality due to killing of contaminating of microorganisms by pasteurization. During milking operation, however, milk may be exposed to contamination from the animal, especially the exterior of the udder and adjacent areas. Bacteria found in manure, soil, and water may enter from this source. Such contamination can be reduced by clipping the cow, and washing the udder with water before milking. Pasteurization kills pathogens that may enter the milk and improve the keeping quality of milk.

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REFERENCE

47

REFERENCE 1. Pelenger, Micheal, Chan, E.C.S., and KReig, Noel 1993:1993 chapter 28 page 618-642 Tata Mc Graw pub. Co. Ltd., new Delhi 2. Robinson ,RK (ed.) 1981;Dairy Microbiology 3. Prescott, Harley, Klein: Microbiology Tata Mc Graw pub. Co. Ltd., new Delhi 4. A.H.Patel 5. Sukumar De, Outline Of Dairy Technology 6. www,com,Jaipurdairy.com 7. www.wikipedia.com 8. Rangapa K.S.Achaya, K.T: Indian Dairy product, Asia publishing house, Bombay (1974)

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Appendix

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APPENDIX DAIRY TERMINOLOGY 2) Pasteurization- it is heating of every particle of milk and then produces for a definite time and temp. Combination to destroy all the pathogenic organisms without affecting flavor and composition and gives a negative phosphate test. All pasteurized milk and milk product should be cooled to temperature less than 10C. Types of pasteurizationLow temperature long time (LTLT)-milk is heated to 62C/145F for 30 minute and cooled to 5C or below High temperature short time (HTST)-Milk is heated to 72C 161F for 15 second and cooled to 5C or below. Ultra heat temperature pasteurization-milk is heated to135c to 150 C for a fraction of second. And cooled to room temp. 3) Homogenization- milk which has been to ensure breakup of fat globule to such an extent that 48C hrs. of quiescent at45F, no visible cream separation occurred on the milk and the fat % of top layer doesnt differ by more then 10% from the fat% of remaining milk. 4) Standardization- standardization of milk refers to the adjustment, i.e., raising or lowering of fat % milk to a desired value to as to confirm I.Q. the legal or other requirement prescribed. 5) Clarification it is the process in which suspended and foreign matter removed by centrifugal segmentation. 6) Fortified milk- addition of vitamins and minerals to milk is called fortification and milk is called fortified milk. 7) Sterilized milk milk has been heated to a temp. At 100C or above for such length of time that it remains fit for human consumption for at least 7 days at room temp.

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8)

Recombined milk-it is the milk, which is obtained when anhydrous milk factor unsalted butter; skim milk powder and water are combined in the correct properties to yield fluid milk.

9)

Reconstituted milk- milk prepared by dispersing milk powder in Water milk to obtain market milk.

10)

Humanized of milk-when cow or buffalo milk so modified in its chemical composition that it resembles human milk.

11)

Cleaning cleaning of dairy requirements implies the removal of soil from the surface of each machine.

12)

Sanitization - Sanitization implies the destruction of all pathogenic and all of microorganisms from equipment surfaces.

13)

Cleaning in place- this refers to the system of cleaning which doesnt require the daily dismantling of dairy equipment.

14)

Whey whey is the product that remains that remains after the removal of most of the casein and fat forms. It is a by product in the manufacture of cheese, and casein. The greater part of albumin, lactose minerals remain in whey.

15)

Standardized milk- standardization of milk has been standardized to a minimum off 45% fat and 8.5% SNF by the abstraction and /or addition of milk fat by the adjustment of milk solids. Standardized milk should be pasteurized and should show negative phosphate test.

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