Introduction
The
term 'Milk' refers to liquid milk which is used for individual consumptions as
well as for conversion into milk products. Market Milk is often referred to by
one or more process which are applied to it before it is sold. There is a great
demands profile for market milk all over the globe. But owing to paucity to
market milk and different emerging trends for appetizing drink special milk
applied in the market scenario "Special milk include these processed milk
which physically resemble and behave like liquid or fluid milk."
All-important
special milk are discussed here:
1. Toned Milk (Single
Tone Milk)–
Toned milk is a brain child of Dr. D.N. Khurody who is also credited with
coining this name. Toned milk refers to milk prepared by the addition of tap
water and skim milk powder (SMP) to whole milk. In practice buffalo milk is
admixed with reconstituted skim milk for its production.
Under the F.S.S. Rules
2011 (Formerly P.F.A. Rule) it should contain a minimum of 3% fat & 8.5%
S.N.F. throughout the country.
Merits: 1. Enhance the supply
of milk, 2. Reduces cost of milk so as to easily purchase the lower income
segments of population, 3. More easily digestible.
Method of Production:
Receiving Calculated amount of water in Pasteur/zing vat
↓
Preheating to 38-43°C
↓
Addition of S.M.P. and mixing & addition of W.M.P.
and mixing
↓
Filtration/Clarification
↓
Pasteurization (HTST 72°C/15 sec. or LTLT 63°C/30
min.)
↓
Cooling (5°C) and then packaging
& storage (5°C)
2. Doubled Toned Milk– History, Merits and
method of production are same as toned milk except under the F.S.S. Rule
(2011). It should contain minimum of 1.5% fat and minimum S.N.F. of 9%
throughout the country. The energy value of Double Toned Milk is about 46
Kcl/100 ml.
3. Standardized Milk– The standardization
can be done by partially skimming the fat in the milk with the help of cream
separator or by admixture with fresh or re-constituted skim milk in proper
proportions.
Under the FSS Rule
(2011) it contain a minimum of 4.5% fat and 8.5% S.N.F. throughout the India.
Merits: 1. Ensure milk of
practically uniform and constant chemical composition with more nutritive value
to the consumer. 2. Helping to supply cheaper milk. 3. The excess or surplus
fat can be converted into preparation of butter and ghee. 4. Due to reducing
fat it is more easily digestible as compared to whole milk.
Method
of Production:
Receiving Milk
(Grading, Sampling, Weighing & Testing of fat &
S.N.F. level)
↓
Preheating at 35 to 40°C
↓
Filtration/Clarification
↓
Cooling and Storage of 5°C or below
↓
Standardization to 4.5% fat & 8.5% S.N.F.
↓
Pasteurization in LTLT method 63°C/30
min. or HTST method 72°C/15 sec.
↓
Homogenization (2500 psi-optional) at 65°C
↓
Bottling/Plastic Packaging
↓
Storaged at 5°C or below
4. Full Cream Milk– Under the FSS Rules
2011 Full cream milk for liquid consumption should contain a minimum of 6.0%
fat and 9.0% S.N.F. throughout the country. It is also called Fat corrected
milk or whole milk standardization can be done by admixing high fat content
milk or cream and skim milk or by partially skimming.
Method of Production:
Receiving Raw Milk
↓
Grading Sampling, Weighing and testing (Fat & S.N.F.)
↓
Preheating at 35 to 40°C
↓
Filtration/Clarification
↓
Cooling and storage at 5°C
↓
Standardization 6% fat & 9% S.N.F.
↓
Pasteurization by HTST method 72°C
for 15 sec
↓
Homogenization optional 2500 psi
↓
Packaging & Storage at 5°C
or Low
5. Reconstituted
Milk/Rehydrated Milk– The
refers to milk made by dispersing whole milk powder (W.M.P.) in tap water
approximately in the proportion of 1 part of W.M.P. to 7-8 parts water usually
spray dried powder is used, since it is more soluble and produces less
sediment.
Merit: 1. Promotes is making
up to shortage of fresh milk supplies in developing countries.
2. Utilized by the
Armed forces posted at far off places that are difficult to reach.
Method
of Production:
Receiving Water in Pasteurizing Vats/Tank equipped with an
agitator
↓
Preheating to 35-40°C
↓
Addition of WMP and mixing
↓
Filtration
↓
Pasteurization – LTLT 63°C/30 min. or by HTST -
72°C/15 sec.
↓
Cooling at 5°C then packaging &
storage of 5°C
6. Recombined Milk– Recombined milk is
the liquid milk obtained by adding water to skim milk powder (SMP) and adding
milk fat separately in such a quantity that the desired fat content is
achieved. Milk fat may obtained as butter oil or unsalted butter or plastic
cream.
Under FSS Rule (2011)
it shall contain a minimum of 3% fat and 8.5% S.N.F. throughout the India.
Merits: 1. Achieves is making
up the storage of fresh milk supplies in abroad. 2. Help to prevent to price
rise of fluid milk in cities particularly.
Method of Production:
Receiving water in Pasteurizing vat/tank equipped with an
agitator
↓
Preheating to 38 to 43°C
↓
Addition of S.M.P. and mixing (38-43°C)
↓
Addition of butter oil/unsalted butter and mixing (42-49°C)
↓
Filtration
↓
Pasteurization by LTLT 63°C/30 min.
↓
Homogenization (2500 psi/63°C) to ensure proper
emulsification of milk fat
↓
Quickly cooling (5°C) and packaging &
storage (5°C)
7. Sterilized Milk– The term 'sterilized'
is applied to explain homogenized milk that has been packed in airtight
containers and subjected to temperature in excess of 100°C
for such length of time it remains fit for human consumption for at least seven
days at room temperature.
Merits: 1. Operation are simple and flexible
and expensive. 2. Killing all microflora present including bacterial spore so
that the remarkable keeping quality does not need refrigerated storage. 3. No
cream layer or plug occurred. 4. Useful for feeding of infants.
Demerits: 1. Usually produces brownish appearance
and cooked taste in the finished product. 2. Cooling has to be slow to avoid
breakage of bottles. 3. More loss of nutritive value as compared to
pasteurization 50% of vitamin C and 33% of vitamin B are destroyed and there is
a slight reduction in biological value of milk protein.
Method of Production: (In Bottle
Sterilization)
Receiving high quality of milk
↓
Colling (5°C) and bulk storage
↓
Preheating to 35 to 40°C
↓
Filtration/Clarification
↓
Cooling (5°C)
↓
Standardization & Storage at 5°C
↓
Preheating to 60°C
↓
Homogenization – 2500 psi at 60°C
↓
Clarification (60°C)
↓
Bottle filling & capping in cleaned & previously
sterilized bottle
↓
Sterilization (108°C – 111°C/25-30
minute)
↓
Gradually cooling at 20°C
↓
Storage at room temperature
8. Filled Milk–When the milk fat is
derived from a vegetable sources instead of butter oil, cream in products of
recombined milk, the product made is called filled milk. Procedure of
manufacture is same as recombined milk. Example– Coconut oil filled milk.
9. Flavoured Milk– The milk to which
same type of flavour and colour have been admixed called flavoured milk. When
the milk fat % at least equal to the minimum legal requirement (FSS Rule 2011)
for market milk but when the fat level is less than 1.5% the term "milk drink"
is used.
Merits: 1. To provide the
safe milk. 2. To put skim milk to profitable use. 3. To healthy nutritional
value. 4. To make milk palatable to those who do not relish it as such.
Method of Production:
For chocolate milk ¾®
Mixing Cocoa (1 to 1.5%), Sugar (5-7%) and Stabilizer (0.2%)
OR
Mixing flavour/Essence colour and sugar (Syrup 45-55%)
(Strawberry, orange, lemon, vanilla Banana)
(Part of put syrup + 5 Parts of Milk)
↓
Pasteurization (71°C/30 min.)
↓
Cooling 5°C
↓
Bottling & Storage (5°C)
10. Organic Milk– At present India's
organic milk constitutes 4 percent of total consumption and is only continuing
to grow. It is differing from conventional milk in following ways:
1. It must come from
cow's that take at least 30% or 120 days out of the year of their diet from
grazing of posture.
2. It must come from
cow's that are not treated with any antibiotics medicines.
3. It must come from
cow's that are not given any hormones by outer sources for growth, reproduction
and milk production Under organic dairy farming process animals are fed with
the fodder cultivated without the use of pesticides insecticides and chemical
fertilizers.
Organic milk has a
prolonger shelf life as compared to conventional milk lasting up to 2 months
rather than about two weeks. This is because of the ultra high temperature
treatment (more than 280°F for 2-4 seconds)
with super heats the milk and minimize succeptibility to bacterial growth.
Organic milk produces come higher price tags than conventional milk. During
past 25 years research studies have repeatedly shown that organic milk contain
a healthier nutritional profile significantly higher 4 essential substances,
Omega-3 fatty acids, antioxident mineral constants and vitamins than
conventional milk. A large scale research study showed that organic milk
contain 62% more Omega-3 fatty acids than conventional milk. These healthier
nutrients are important for brain function, vision and children growth and
development. Only Omega-3 fatty acids has protected cardio vascular disease,
Asthma, osteoporesis, breast and prostate cancer and inflammatory and auto immune
diseases.
11. Fortified Milk– The process of
addition of vitamins and minerals to milk is known as fortification as such
type of milk is called Fortified milk. These vitamin and mineral may be admixed
singly or in combination more usually multi-vitamins preparation are added.
An advisable
concentration of vitamins and minerals fortification in milk is as follows:
For one litre of milk
2000 USP units of vit. A, 400 USP unit of vit. D, 1 mg Thiamine (B1),
2 mg Riboflavin (B2), 10 Mg Niacin, 10 mg iron and 0.1 mg Iodine.
Fortified milk can be
classified into the following categories:
a. Vitaminized Milk– Vitaminized milk is
fluid milk that contain extra vitamins which are singly or more that are not
naturally found in milk in significant amounts. Typically vitamin A and D are
added to milk sold in the United States and India because of the wider spread deficiencies
present in the population.
b. Irradiated Milk– Irradiated mil is
liquid milk in which vitamin D content has been enhanced through exposure of
ultra violet rays. By exposing a thin and rapidly flowing film of milk for 3 to
5 seconds to an extensive source of ultra violet radiation, such as carbon are
lamp or a quartz mercury vapour lamp the milk develops an enhanced vitamin D
potency resultant a conversion of milk coloestrol to vitamin D by rays of wave
length 2700-2900A.
Milk irradiation can
be used to destroy pathogens or all microorganism and increase shelf life.
c. Mineralized Milk– Mineralized milk is
fluid milk to which different minerals have been added in a definite amount.
Minerals have many roles in the human body consisting oxygen transport, enzyme
functions bone formation and water balance maintenance. The milk to which some of
minerals of nutritional significance have been added.
12. Metabolized Milk– In this type of milk,
the vitamin D content of milk can be increased by feeding milch animals with
irradiated yeast naturally.
13. Humanised Milk– Cow or buffalo milk
that has had its chemical composition modified to resemble human milk (Breast
Milk) for infant feeding.
14. Soy Milk– Soy milk is a plant
based high protein liquid milk made by soaking and grinding whole soybeans,
boiling the mixture and filtering out remaining particle. It is stable emulsion
of oil, water and protein.
Merits:
1. In oflavones
naturally present insoybean protect against prostate and breast cancer.
2. It may reduce the
risk of diabetes and osteoporosis.
3. Due to have
cholesterol-lowering property it may protect heart problems.
4. Due to rich in
Omega-3 fatty acid it is suitable for brain health.
5. Excellent source of
Potassium which is deeply connected to maintaining lower blood pressure and a
regular pulse.
6. Soy milk contain
all the nine essential amino acids required for the human body from dietary
chart.
7. A one cup serving
of soya milk contain 100 calories, 7 grams protein, 4 grams fat, 8 grams
carbohydrate, 1 gm. fibre and 6 gm. sugar and it is also an excellent source of
vitamin A & B. Potassium, calcium, Retinol, Folic acid and Choline.
Method
of Production:
Fresh soybean seeds
↓
Shorting and washing
↓
Soaking in 5% NaHCO3 for 16-18 hours
↓
Blanching 5 minute
↓
Dehulling
↓
Grinding/Milling
↓
Sieving/Filtering
↓
Boiling for 2 hours
↓
Cooling
↓
Dilution with water 50 to 70%
↓
Soya milk-packaging
References:
1. Ghatak, P.K. & Bandhyopadhyay
A.K. (2007). Practical Dairy Chemistry, Kalyani Publishers ISBN-81-272-3233-5.
2. Bhati, S.S. and
Lavama, G.S. (2000). Dairy Science, V.K. Prakashan, Baraut.
3. Jauhar, J.J. –
Dairy Technology & Quality Control, Rama Publishing House, Meerut.
