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Dairy Products Technology (Practical Manual for Class XII) i

Dairy Products Technology(Dairy Technology)

Practical Manual

for

Class XII

Central Board of SeCondary eduCation, delhiShiksha Kendra, 2 Community Centre, Preet Vihar, delhi-110092, india

ii Dairy Products Technology (Practical Manual for Class XII)

Dairy Products Technology for Class XII

Price :rs. 275/-

Firstedition : July, 2013cBse, india

coPies : 1,000

“This Book or part thereof may not be reproduced by any person or agency in any manner.”

PuBlIsheD By : thesecretary,central Boardofsecondary education,shiksha Kendra, 2,communitycentre,PreetVihar, delhi-110092

DesIgn, layouT : deeKay Printers, 5/37Kirtinagar,newdelhi-110015 Phone : 25414260

PrInTeD By : MahendraPrinters,B-266, iind Floor,VivekVihar, Phase-i, delhi-110095

Dairy Products Technology (Practical Manual for Class XII) iii

Prefacethe attempt of cBse to introduce dairy technology practical courses forclass Xii is to encourage young minds to begin their career in dairying.in the present book, with a view to make the students understand theindustrialscaleoperations inadairyplant, things-to-observeduring thevisitof different sectionsof adairy plant havebeen included. it is expected thattheseobservationsgive thestudentsfirst-hand informationofdairyproductsmanufacturingtechnology.Further,withaviewtocomplementthetheoreticalaspectsofdairyproductstechnologycoveredintheory,thepracticalaspectsand intricacies of dairy products manufacturing technologies have beencovered. the student is expected to carefully follow the protocols given inthisbook tounderstandtheroleofprocesses involvedand ingredientsusedinmanufacturingdifferentdairyproductssuchascream,butter,ghee,khoa,chhana, paneer, shrikhand, ice-cream, condensed milk,milk powder, etc.

Vineet Joshi, Iaschairman,cBse

iv Dairy Products Technology (Practical Manual for Class XII)

Acknowledgements

l Dr. rameshwar singh, Projectdirector(dKMA),directorateofKnowledgeManagementinAgriculture,5th Floor,KrishiAnusandhan Bhawan - i,Pusa,newdelhi-110002

l Dr. a.K. srivastava, director,nationaldairyresearch institute (ndri),Karnal- 132001,Haryana

l Dr. P. narender raju,scientist,dairytechnologydivision,ndri,Karnal

l Mr. h.C. Devaraja,scientist,dairytechnologydivision,ndri,Karnal

l Mr. yogesh Khetra,scientist, dairytechnologydivision,ndri,Karnal

l Mr. shaik abdul hussain,scientist,dairytechnologydivision,ndri,Karnal

l Dr. Pradip V. Behare,scientist,dairy Microbiologydivision,ndri,Karnal

l Dr. Kaushik Kharui, seniorscientist,dairytechnologydivision,ndri,Karnal

l Dr. Biswajit saha, Programmeofficer,Vocationaleducation,cBse,delhi

l shri Dharampal singh,Formerdirector,edUsAt&Vocationaleducation,andconsultant(Agriculture),cBse,delhi

l Mrs Pragya gaur, consultant (science),cBse,delhi

sPeCIal aCKnowleDgeMenT

auThor grouP

editingAndcoordinAtion

l Dr. s. ayyappan,secretary,dAre&directorgeneral, icAr, KrishiBhavan,newdelhi-110001

l sh. Vineet Joshi, iAs,chairman,cBse,delhi

aDVIsors

l Dr. P. narender raju,scientist,technicaleditor,dairytechnologydivision,ndri,Karnal-132001

l Dr. Pradip Behare, scientist, technical co-editor, dairy Microbiology division, ndri,Karnal-132001

TeChnICal grouP

Dairy Products Technology (Practical Manual for Class XII) v

vi Dairy Products Technology (Practical Manual for Class XII)

Dairy Products Technology (Practical Manual for Class XII) vii

Contents

exercise 1Visit todairyPlant 1

exercise 2ManufactureofMilkProducts 19

exercise 3sensoryevaluation ofMilk andMilkProducts 72

viii Dairy Products Technology (Practical Manual for Class XII)

Dairy Products Technology (Time 80 hrs)(Practical)

Visittodairyplant:gheerefinery,buttermanufacturingunit,powderplant,

cheesefactory,ice-creamunit,caseinmakingunit

20

demonstrationofmanufactureofproductsinlab/atdairyplant/throughvideo

aids-cream,butter,ghee,khoa,channa,paneer,curd/dahi,yoghurt,chakka,

shrikhand,cheese,icecream,kulfi,driedandcondensedmilkproducts:milk

powder-skimmilk,wholemilk,whitner,condensedmilkanddairyby-product

(skimmilk,casein,caseinate,wheyconcentrate,powder,lactose,ghee

residues)

50

sensoryevaluationofmilkandmilkproducts 10

Dairy Products Technology (Practical Manual for Class XII) 1

Exercise-1Visit to Dairy Plant

Section 1Butter manufacturing unit

objective

l to understand the working of butter production plant

l to learnprocurement of rawmaterials, testingand storage

l to learn the marketing strategies

Introduction

Butter is a fat rich dairy product, generally made from cream by churning and working.it contains80% fat,which ispartly crystallized.Fat is separated frommilk in the formofcreamusingcreamseparator.thecreamcanbeeitherpurchased fromafluidmilkdairyorseparatedfromwholemilkbythebuttermanufacturer.thecreamshouldbesweet(pHgreater than6.6), not rancid, not oxidized, and free fromoff flavors.

Important sections of Butter manufacturing unit

1. rawmaterial procurement section

2. creamprocessing section

3. creamchurning plant

4. cold storage (4°c) and Butter storage section (-18°cor below)

5. steamgeneration unit/Boiler section

6. sales andMarketing section

observations under each section

I. raw material procurement section

1. raw material used for Butter making – sweet cream / ripened or sourcream

2 Dairy Products Technology (Practical Manual for Class XII)

2. Quantity of rawmaterial purchasedper batch________tons

3. cost of rawmaterial _________rs/Kg

4. tests conducted to ensure chemical quality of rawmaterial

5. tests conducted to ensuremicrobial quality of rawmaterial

II. Cream processing

1. creamneutralization

a. Acidity of creamused for butter production

b. typeof neutralizer used

2. creamstandardization

a. Fat percentage of cream

3. creampasteurization, coolingandaging

a. time temperature combination of creampasteurization

b. cooling temperature

c. Aging timeand temperature

III. Cream churning

1. type of butter churn –Batchorcontinuous

2. capacity of butter churn

3. number of butter churn installed

4. time taken to complete eachbatchof butter

5. temperaturemaintained during churning

IV. Cleaning of Butter churn

1. cleaning frequency –everyday, every shift, alternate daysetc.

2. chemical used in cleaning the lines

3. temperature of cleaning solutionand concentration

V. Butter milk utilization

1. Quantity of butter milk obtained per day


2. Ways of butter milk utilization

3. if disposing butter milk – notedown thewaysof disposal

VI. Cold storage for cream or butter

1. capacity of cold store

2. temperaturemaintained in the cold store

3. cold store cleaning and maintenance

VII. steam generation/Boiler section

1. capacity ofBoiler

2. Make of the boiler

3. steamconsumption per day

4. typeof boiler

VIII. sales and Marketing section

1. cost of production per kgofButter

2. sale price of Butter

3. Marketing strategies/techniquesused to boost the sale of theproduct

4. Ways ofmarketing –ownparlors / supply chain/Bulk or retailmarketing

5. Annual turn-over of the company

review Questions

1. draw the layout of butter manufacturingplant

2. draw the neat diagramof butter churn

3. What is butter milk?

4. What do you meanby creamneutralization?

5. Which microbical and chemical tests areperferred forButter?


Section 2Ghee refinery

objective

l to understand the working of ghee refinery

l to learnprocurement of rawmaterials, testingand storage

l to learn the marketing strategies

Introduction

ghee means the pure heat clarified fat derived solely from milk or curd or from desi(cooking) butter or from cream to which no coloring matter or preservative has beenadded. ghee essentially consists of 99 to 99.5% milk fat. the Major raw material usedin the ghee refineries areButter or Cream.

Important sections of ghee refinery

1. raw material procurement section

2. ghee processing section

3. cold storage

4. Ambient storage

5. steam generation unit/Boiler section

6. salesand Marketing section

observations under each section


1. raw material used for gheemaking–cream/Butter

2. Quantity of rawmaterial purchasedper batch________tons

3. cost of rawmaterial _________rs.




II. ghee processing section

1. Processing capacity of the refinery

2. continuous or batch typeprocessing

3. number of ghee boilers installed

4. capacity of each ghee boiler

5. Heating mediumused for heating the fat

6. time taken for completionof eachbatch

7. Final heating temperature

8. number of ghee settling tanks installed

9. capacity of each ghee settling tank

10. Filtration/clarification process following

11. temperatureof ghee clarification

12. capacity of the clarifier

13. number of ghee settling tanks installed

14. capacity of each ghee storage tank

15. typeof flooring to avoid slippages

III. Cleaning of ghee refinery

1. cleaning frequency –everyday, every shift, alternate daysetc.

2. chemical used in cleaning the lines

3. temperature of cleaning solution and concentration

IV. ghee residue utilization

1. Quantity of ghee residueobtainedper day

2. Ways of ghee residue utilization

3. if disposing ghee residue–notedown thewaysof disposal

V. Cold storage for cream or butter

1. capacity of cold store


2. temperaturemaintained in the cold store

3. cold store cleaning and maintenance

VI. ambient store/product storage

1. capacity of ambient store

2. Quantity of product storedat the timeof visit

3. cleaning and maintenance of the store

VII. steam generation/Boiler section

1. capacity ofBoiler



4. typeof boiler

VIII. sales and Marketing section

6. cost of production per kgof ghee

7. sale price of ghee

8. Marketing strategies/techniques used to boost the sale of theproduct

9. Ways ofmarketing –ownparlors / supply chain/Bulk or retailmarketing

10. Annual turn-over of the company

review Questions

1. draw the layout ofghee refinery

2. draw the neat diagramof gheeboiler

3. What do you mean by ghee residues?

4. give chemical composition of ghee?

5. give storage temperature of ghee?


Section 3Milk Condensing Plant

objective

thestudentsshouldbeabletorealizetheproductionprocessandrecognizetheequipmentavailable at the milk condensing plant/section.

Introduction

compared to other milk products, the production of sweetened condensed milk (scM)and evaporated milk is very less in india. However, concentration of milk is done in milkfactories for its use in milk powder production. Very few dairy industries namely AMULandnestle aremanufacturing condensed milk in india.

observations to be made

1. note down the quality and analytical tests performed for the raw milk intended forscMand evaporated milkmanufacture

2. note down the fat and snF content of milk after its standardization for use inscM

3. notedownamountofsugaraddedtomilkduringscMpreparationandcalculatethesugar ratio

4. Perform alcohol stability test formilk intended for condensed milkmanufacture

5. note down the Baume refractometer reading of condensed milk

6. notedowntheamountofseedingmaterial i.e. lactoseusedforpropercrystallizationinscMmanufacture

7. note down the time and temperature combination applied during forewarming ofmilk

8. Point out the type of evaporator employed in the condensing plant

9. in case of multiple effect evaporators, note down the number of effects and thetemperatureand vacuum maintained in eacheffect

10. note downvarious accessories fittedonevaporators

11. observe which type of vacuum pump is employed for maintaining vacuum in theevaporator


review Questions

1. What do you meanscM?

2. List dairy industries manufacturingscM?

3. What do you mean by evaporated milk?

4. What is the role of evaporator?

5. What ar the usesofscMandevaporatedmilk?


Sector 4Milk Powder Plant (Spray Drying)

objective

thestudentsshouldbeabletorealizetheproductionprocessandrecognizetheequipmentavailable at the milk powder plant/section (spraydrying)

Introduction

dryingofmilkisessentialtopreservemilkforlongerperiods.excessmilkisdriedandthedried milk is used in lean season to compensate the decreased milk supply. comparedtowholemilkpowder (WMP) theproductionof skimmedmilkpowder ismoredue to thelowerkeepingqualityof the formercausedbymilk fatoxidation. indiaproduces4,00,000tons of sMP every year. Pakistan, Bangladesh, egypt, Afghanistan and some southeastAsian countries are the major buyersof indiansMP.


1. note down the quality and analytical tests performed for the raw milk intended formilk powdermanufacture

2. notedown the fatandsnFcontentofmilkafter itsstandardization foruse inWMPandsMP

3. notedownthetimeandtemperaturecombinationappliedduringforewarmingofmilkfor use in lowheat, medium heat andhighheatsMP manufacture

4. note down the percent total solids of concentrated milk before going to the spraydryer

5. note down the inletmilk and outlet powder temperatureat spraydryer

6. note down the inlet and outlet air temperatureat spraydryer

7. Point out the type of atomizer employed in the spraydryer

8. note downhow instantization is achievedduringWMP/sMPproduction


review Questions

1. differentiatesMP andWMP

2. What is the purpose of instantization?

3. List dairy industries manufacturingsMP andWMP.

4. give inlet and outlet temperatureof spraydryer during milk powder preparation.

5. What are the possible usesofsMP?


Section 5Milk Powder Plant (Roller Drying)

objective

thestudentsshouldbeabletorealizetheproductionprocessandrecognizetheequipmentavailable at the roller drying section

Introduction

roller drying of milk causes more protein denaturation and yields in a product with lowsolubilityandobjectionablecookedflavour.Aftertheinventionofspraydryers,rollerdryingof milk became obsolete. However, roller dried milk powder finds special application inthemanufactureofkhoa,gulabjamun powder, confectionaryand icecreamwherehigherdegree of protein denaturation is preferred. generally only the skim milk is preferred forroller drying.


1. note down the quality and analytical tests performed for the raw milk intended formilk powdermanufacture by roller drying

2. note down the quality and analytical tests performed for the raw milk used in rollerdrying

3. note down the time and temperature combination applied during forewarming ofmilk

4. note down the percentts of concentrated milk beforegoing to the roller dryer

5. note down the inlet steam temperatureat roller dryer

6. note down the rpmof the drums (rollers)

review Questions

1. What are the applications of roller dried milk powder.

2. Which typesof drums areusedin roller drier?

3. What is the purpose of forewarmingofmilk?


Section 6Ice Cream Plant

objective

students will learn the production process and recognize the equipments available theice-cream section.

Introduction

ice cream plant typically consists of ice cream mix processing equipments, ice creamfreezer, hardening system, refrigerationplant and storage room for ice cream. ice creammixprocessing equipments involve:

equipments

Mixing vat: formixing “or” blendingof all the ingredients

homogeniser: for homogenisation of ice creammix

Pasteurizer: formixpasteurization. itmaybebatch typeorcontinuousdependingon therequirements and capacity of the plant.

Chiller: it is usually aplateheat exchangerusedparticularlywithbatch typepasteurizeras the later does not have intact chillingunit as that of continuous pasteurizer.

ageing tank: used to keep ice creammixunder cold conditions

ice cream mix is frozen in ice cream freezers.these maybebatch typeor continuous.

Ice cream freezer: these are special type of freezers used for freezing ice cream underdynamic conditions of simultaneous aeration, mixing and freezing. this results in rapidfreezingandformssmallericecrystals.Mainpartsoficecreamfreezerarebarrel,scraperand beater.Beater and scraper together formdasher.

hardening systems:itmaybeofthreedifferenttypes:1)hardeningtunnels2)hardeningroomsand 3) hardening cabinets

storage rooms: used to store ice cream.

refrigeration unit: used to produce desired refrigeration in order to freeze ice cream,keeping the temperatures in hardening systemand storage rooms.



1. installed capacity of the plant

2. Product line of the plant i.e. how many types of ice cream variants are beingmanufactured in the plant.

3. type,make and capacity of pasteurizer

4. type,make and capacity of homogenizer

5. capacity of mixingand aging vats/tanks

6. type,make and capacity of ice cream freezer

7. Provision for air incorporation:Yes/no

8. Provision for fruit and nut feeding:Yes/no

9. refrigerant being used in the refrigerationplant

10. capacity of the refrigeration plant

11. typeof hardening system

12. storage capacity of storage rooms

13. storage pattern in storage rooms i.e. first in first out (FiFo) or Last in first out(LiFo)

activities

1. Prepareaprocessoutlineforpreparingicecreamwithmentionoftheequipmentsneeded for each process.

2. List out five important equipments required for commercial ice cream makingunit.

review Questions

1. What is the pasteurization temperatureof ice creammix?

2. give freezing temperatureusedduring ice creammaking?

3. give hardening temperatureof icecream.

4. List ice creammaking industries.


Section 7Cheese Plant

objective

to lean production processand recogize variousequipmentsused in cheese section.

Introduction

commercialproductionofcheesemaybefullyautomatedandmechanized,semi-automaticorbatch type.equipmentsandaccessoriesavailable incheeseplantdependon the typeof operation i.e. automated or batch.

equipments/materials in cheese plant

1. Bactofuge:Bactofuge isamachinewhichworkson theprincipleof centrifugalseparation and is used to remove microorganisms and spores from milk to beused for cheese making.

2. starter culture: starter culture are live microorganisms added to cheese milkto carry put desirable fermentation requiredessentially for cheese making.

3. rennet:rennetisanenzymewhichisusedforcoagulatingcheesemilk.itmaybe calf rennet, microbial or plant rennet.

4. Cheese vat:cheesevatsareusedforperformingvariousoperationsofcheesemaking. these are jacketed vessels with input and output provisions for hotwater. cheese milk after standardization is added to vats and all operationsbeginning fromculture additionupto cheddaring areperformed in vats only.

5. Cheese knives:theseareusedforcuttingcurdafterrennetadditionandsettingof curd.two types of knivesareused: horizontal and vertical.

6. ladle: it is used to stir ormix the contents of vat.

7. Milling machine: is used to cut cheese into smaller piecesbefore salting.

8. Cheese hoops:cheeseaftermillingandsaltingisfilledintocheesehoopsandkept for pressing.

9. Cheese press: is used to press cheesehoops for removal ofwhey.

10. ripening room: it is used to ripen cheese at specified relative humidity andtemperature.



1. installed capacity of the plant

2. Product line of the plant i.e. how many types of cheese variants are beingmanufactured in the plant.

3. typeof operation in the plant (automatedor batch)

4. type,make and capacity of pasteurizer

5. type,make and capacity ofBactofuge

6. typeand capacity of cheese vats

7. type and capacity of cheesepress

8. type and capacity ofmillingmachine

9. conveying system for cheese curd

10. details of ripening rooms

11. storage capacity of storage rooms

review Questions

1. differentiate cheese and paneer

2. List various dairy industries manufacturing cheese

3. List down the equipments required for cheese manufacturing.


Section 8Casein Making Unit

objective

l to understand the working of caseinmakingunits

l to learnabout the manufacturing processof different typesof caseins

Introduction

casein is a long established dairy byproduct finding its use as an ingredient in manydairy, food and non-food products. Manufacture of edible casein differs from that of non-edible casein (also called industrial casein). edible casein is produced under sanitaryconditions, with the use of food grade chemicals and sufficiently heat treated to makeit safe for human consumption. edible non-animal rennet casein is the product obtainedafter washing and drying the coagulum remaining after separating the whey from theskimmed milk which has been coagulated by non-animal rennet or by other coagulatingenzymes. in commercial practice, pH adjustment is achieved either by direct addition oftheappropriateacid to skimmilkor in the caseof lacticacid, by formationof lacticacidfrom lactose fermentation usingabacterial culture.

Important sections of casein plants

1. raw material procurement section

2. creamseparation sectionormembrane filtrationunit

3. cold storage

4. steamgeneration unit/Boiler section

5. salesand Marketing section



1. typeofmilk used for caseinmaking__________________

2. Quantity of milk handled by theplant: ________

3. cost of rawmilkrs.__________ /Kg




II. Cream separation section

1. Processing capacity of the creamseparation section

2. observe whether it is a continuous or semi-continuous separator and note itsoperational capacity _________ Kg/ hour

3. temperatureofmilk used for separation ________ °c

4. Quantity of creamobtained __________ Kg

5. Quantity of skimmilk obtained __________ Kg

6. note the fat content of cream_____%

7. note the fat content of skimmilk ______%

III. Membrane filtration unit

if the industry uses ultrafiltration retentate system for casein making, then observe thefollowing

1. typeofUFmodule: __________

2. Quantity ofmilk fed intoUFsystemper hour (feed rate): __________ L/hr

3. Quantity of permeate: _____________ L/hr

4. Quantity of retentate: _____________ L/hr

IV. Casein making unit

1. Quantity of skimmilk takenper batch for caseinmaking__________ Kg

2. type of casein being manufactured: _____________ (edible or industrialcasein)

3. notewhether non-animal rennet or acidsareused for caseinmanufacture.

4. if rennet is used, note the typeof rennet (microbial or plant) _________

5. Howmuchwater is used for dilutionof rennet _________ Litres / g of rennet

6. time taken for coagulation of milk or curd formation after rennet addition_________

7. if acid is used, note the typeof acid __________


8. Quantity of acid used _________

9. Quantity ofwhey generated________ Kg

10. Quantity of casein curdobtained________ Kg

11. drying temperature used for drying casein curd__________°c

12. Finalmoisture content of casein_________ %

13. Packaging sizeof casein________ Kg

14. Packaging material used for packing casein_________

15. storage temperatureof casein_________ °c

IV. steam generation/Boiler section

1. capacity of Boiler



4. typeof boiler

V. sales and Marketing section

1. cost of production per kgof casein

2. sale price of casein

review Questions

1. draw the layout of caseinmakingunit

2. What are the usesof casein?

3. List dairy industries manufacturing casein?

4. What do you mean by membran filtrationofmilk?


Exercise-2Manufacture of Milk Products

Part APreparation of Khoa

objective

a) to learn the method of preparation ofKhoa fromdifferent varieties ofmilk

b) evaluation of organoleptic qualities ofKhoa

Introduction

Khoaisapartiallydehydratedtraditionalindianmilkproductobtainedbythermalevaporationofbuffalo,cowormixedmilk.AccordingtoFoodsafetyandstandardsregulation(Fssr),2011Khoa/khoyabywhatevervarietyofnames it issoldsuchasPindi,danedar,dhap,MawaorKavameans theproductobtained fromcoworbuffaloorgoator sheepmilkormilk solids or a combination there of by rapid drying. the milk fat content shall not beless than 30 per cent on dry matter basis of finished product. it may contain citric acidnot more than 0.1 per cent by weight. it shall be free from added starch, added sugarand added colouring matter.

Materials

1. steam jacketed kettle

2. stirrer-cum-scrapper

3. Muslin cloth

4. Weighing balance

5. thermometer

6. Parchment /butter paper

7. Milk

8. Fat andacidity testing set

9. Lactometer with jar


Procedure

1. takearepresentativesampleofmilk&analysesitforfat,snF&acidityalsoevaluateits organoleptic quality (colour, smell, taste, presence of extraneousmatter, etc.)

2. standardize the milk to desired fat & snF ratio to meet the Fssr requirement of30%fatondrymatterbasis infinalproduct(generallysnF:Fatratioshouldbe2.25in coworbuffalomilk tomeet theFssrstandards in final product or fat shouldbe0.45 x snF, but for good quality Khoa from buffalo milk snF: Fat ratio should be1:67 or fat should be 0.67 xsnF).

3. Filter themilk throughmuslincloth intodouble jacketedstainlesssteelkettle&startheating by opening the steamvalve.

4. While boiling stir the milk continuously in circular motion through sides of the kettleto remove the deposited solids.

5. Whenfoamsubsidesandoncethemassreachespastyconsistencyreducethesteamslightlyandscrapecontinuously toavoid formationofmilksoildue toburningof thedeposited solid.

6. continue with the process of stirring and scraping continuously until final step isreached which is characterizedby themass leaving the sidesof the kettle.

7. close the steam and spread the content across sides of the kettle so that it coolsdown.

8. remove thecontents intoaluminumorsteel traysmearedwithbutterorcoveredbyparchment paper after formingapat.

9. take the weight of Khoa and record the yield andmilk equivalent.

10. evaluate the organoleptic qualities of theproduct


ProDuCTIon CharT oF Khoa

I. Particulars of Milk

type ____________________________ Quantity ________________________ kg.

Acidity ____________% Lactic acid Lactometerreading ____________ at ____°c

Fat __________________________ %totalsolids_______________________%

solids-not-Fat______________%

II. Processing

timewhenheating started __________AM/PM

Boiling point ofmilk ____________°c

time taken to reachpat forming stage________ Hours_______ Minutes

type of equipment used _________________________________

III. Making Pats

timewhenpat formation started_______________ AM/PM

timewhenproduct preparation finished__________AM/PM

total time taken for product preparation __________Hours_________ Minutes

IV. Physical Characteristics of Khoa

Flavour __________________________________________

Body andtexture__________________________________

colour __________________________________________

overall sensorial quality ____________________________

V. Chemical Composition of Khoa

Moisture_____________________ %Fat _______________________ %

totalsolids ___________________ %

VI. yield of Khoa

Quantity _____________________ g

Yield ___________ % Milk equivalent __________ kg

remarks ____________________________________________________________


Calculation & Inference: Date:

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signature of theteacher


review Questions

1. defineKhoa asperFssr (2011).

2. How much buffalo milk is required to prepareone kgofKhoa?

3. What are the characteristics of good qualityKhoa?

4. name the types ofKhoa available inmarket.

5. is it possible to prepare goodqualityKhoa fromsourmilk?

6. What do you mean by‘pat’ formation inKhoa preparation?

7. What precaution and care you must takewhile productionofKhoa?

8. is it possible tomake Khoa fromconcentrated milk?

9. How will you differentiate Khoa made from cow and buffalo milk by visualobservation?

10. Yield ofKhoa depend onwhich factors?


Part BPreparation of Table Cream

objective

to learn the production of cream

Introduction

Milk fat being most expensive component, the recovery of fat is of importance in dairyprocessing because of its economic value. the separation of milk into cream and skimmilk is the foremostunitprocess towhich themilk issubjectedat thedairyplant.creamis generally produced by separating milk into its components – fat and solid-not-fat.tablecreamisapasteurizedsweetcream.AsperFssr2011creamincludingsterilizedcreammeans theproductofcoworbuffalomilkoracombination thereof. itshallbe freefromstarchandother ingredients foreign tomilk. itmaybeof following threecategories,namely:—

1. Low fat cream—containing milk fat not less than25.0percent byweight.

2. Medium fat cream—containing milk fat not less than40.0percent byweight.

3. High fat cream—containing milk fat not less than60.0percent byweight.

since the fat of cream is low, it has thinner consistency. the consistency of thecreammaybe improvedbyhomogenization.Agoodquality tablecreamshouldbeclean,pleasant nutty flavor with smooth anduniformbody.

Materials/equipments required

1) Milk, 2) thermometer, 3) Heating device, 4) ss vessel, 5) stirrer, 6) Fat and aciditytesting kits

Procedure

1. clean all parts of the creamseparator andassemble thebowl.

2. Place the bowl over the spindle and cover the system.

3. Put on the separator motor andallow to attainmaximumspeed.

4. Weigh the given milk sample and test for fat andacidity content.

5. Heat water at 70–80ºcand take into supply tank.


6. Allow thehot water to run through thebowl to cleanandpre-heat thebowl.

7. Heat themilk to 45–50ºcand transfer to the supply tank.

8. open the valve and allow thehotmilk to enter thebowl.

9. take pre-weighed containers to receive creamand skimmilk separately.

10. At theend of operation allowhotwater to run through thebowl.

11. take weight of creamand skimmilk and test them for fat content.

12. dismantle the bowl and clean all parts with detergent solution, rinse with hot waterand allow to air dry.

13. calculate the percent recoveryof fat

14. calculate percent fat lossduringoperationusing the following formula–

ProDuCTIon CharT For TaBle CreaM

I. Particulars of cream separator

name ofmanufacturer ____________________________ Model _______________

Hand /Power operated ________________________capacity ________________

II. Particulars of milk

type ________________________________ Quantity ____________________ kg.

Acidity _______________% Lactic acid Lactometerreading _________ at ____°c

Fat ________________________ %totalsolids _________________________ %

solids-not-Fat ______________%

III. Processing and cream separation

timewhenheating started_________AM/PM

temperature of creamseparation __________°c

timewhen creamseparation started______ AM/PM

timewhen creamseparation finished______ AM/PM

total time taken for creamseparation_______Minutes

V. separation efficiency


Fat in cream_____ %total fat in cream_______g

Fat in skimmilk_____ %total fat in skimmilk______ g

total fat recovered in cream________ %Yield of cream______kg

total fat lost in skimmilk __________%

total fat lost during operation_______ %

VI. Chemical composition of cream

Fat ___________________ %Acidity______________% LA

totalsolids ____________ %Moisture______________ %

Formuals -

1.

2.

Where

c=Weight of cream (kg)

M=Weight ofmilk (kg)

fm=% fat inmilk

fc =% fat in cream

fs=% fat in skimmilk


result & Inference

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signature of the Teacher

review Questions

1. Write theFssr, 2011 standards for different verities of cream

2. What is the pasteurization temperature for cream?

3. Whymilk should beheated to 45°c before it is subjected to creamseparation?


Part CPreparation of Chhana

objective

1. tomakechhana fromcowandbuffalomilk

2. to compare the yield andquality ofchhana fromcowandbuffalomilk

Introduction

chhana is a traditional indian milk product obtained by heat and acid coagulation ofmilk followed by partial removal of whey.chhana is used as a variety of a sweet likesandeshrasogolla, rasomalai, chamcham, pantooa etc. According to the Food safetyand standard regulation (Fssr, 2011), chhana means the product obtained from coworbuffalomilkoracombination thereofbyprecipitationwithsourmilk, lacticacidor citricacid.itshallnotcontainmorethan70.0percentmoistureandthemilkfatcontentshallnotbe less than50.0per centof thedrymatter.Milk solidsmayalsobeused inpreparationof this product.low fatchhana shall conform to the following requirements:

(i) Moisturenot more than 70.0percent

(ii) Milk fatnot more than 15.0percent of dry matter:

Materials

1) double jacketed stainless steel (ss) kettle or karahi 2) ss ladle 3) Weighing scale/Balance 4) Muslin cloth 5) Fat and acidity testing kits for milk and whey 6) Lactometerwith cylinder 7) thermometer 0-110°c 8) Aluminum dishes for total solid estimation 9)Milk: cow and buffalo 10)citric acid.

Procedure

Chhana from cow milk

1. taketherepresentativesampleofmilkanddetermineitsfat,snFandaciditycontentas well as organoleptic quality.

2. transfer the milk into a cleananddryss kettle/karahi throughamuslin cloth.

3. start heating milk with continuous stirring and scraping with the help of a stainlesssteel ladle to prevent burning ofmilk solids.


4. Heat themilk up to 90°cwithout anyholding.

5. cool milk up to the temperature at which coagulation is to be achieved. optimumtemperatureof coagulation is 80°c for cowmilk.

6. simultaneouslyheat thecoagulantsolution(1%citricacid) toa temperatureof80°c(or anyother temperature atwhichmilk is to be coagulated).

7. Addcalculatedquantityofthecoagulantslowlythroughoutthecontainerwhilestirringmilk gently but continuously.

8. stopaddingcoagulantassoonascoagulationofmilk is completedasobservedbyseparation of clean greenish whey. normally 45-60 second is required to achievecomplete coagulation.

9. record the pHat this stage which shouldbepreferably between5.4 - 5.5

10. transfer the curd and all the solids that are sticking to the kettle, immediately overa pieceof cleanand wetmuslin cloth.collect thewhey in another container.

11. tie the fourendsof theclothcontaining thecoagulumwithaknotandhang itontoa hook/stand.collect the whey that dropsoff from themass in a container.

12. Let the product drain for 30minor untilmost of the freewhey is drainedout.

13. remove the product from muslin cloth and keep in a clean container preferablypreviously sterilized.

14. record the weight of chhana and whey and take their representative sample forchemical analysis.


Chhana from buffalo milk

1. taketherepresentativesampleofmilkanddetermineitsfat,snFandaciditycontentas well as organoleptic quality. if the fat content is more than 5%, standardize themilk to 5% fat.

2. transfer the milk into a cleananddryss kettle/karahi through amuslin cloth.

3. start heating milk with continuous stirring and scraping with the help of a stainlesssteel ladle to prevent burning ofmilk solids.

4. Add potable water@ 30% of the initial quantity of themilk.

5. Heat themilk just up to 90°cwithout anyholding.


6. cool milk up to the temperature at which coagulation is to be achieved i.e. to65°c.

7. simultaneously heat the coagulant solution (1%citric acid) to 65°c.

8. Addcalculatedquantityofthecoagulantslowlythroughoutthecontainerwhilestirringmilk gently but continuously.

9. stopaddingcoagulantassoonascoagulationofmilk is completedasobservedbyseparation of clean greenish whey. normally 45-60 second is required to achievecomplete coagulation.

10. record the pHat this stage which shouldpreferably bebetween5.6 - 5.7

11. Keep thecurd inwhey forabout15min (calleddelayedstraining)and then transferover a piece of cleanand wetmuslin cloth.

12. transfer the curd and all the solids that are sticking to the kettle, immediately overa pieceof cleanand wetmuslin cloth.collect thewhey in another container.

13. tiethefourendsofthemuslinclothcontainingchhanawithaknotandhangitontoa hook/stand.collect the whey that dropsoff from themass in a container.

14. Let the product drain for 30minor untilmost of the freewhey is drainedout.

15. remove the product from muslin cloth and keep in a clean container preferablypreviously sterilized.

16. record the weight of chhana and whey and take and their representative samplefor chemical analysis.



ProDuCTIon CharT oF Chhana


type ____________________________ Quantity ________________________ kg.

Acidity _______________ % lactic acid Lactometerreading._______ at_____ °c

Fat ___________________________ % totalsolids____________________%

solids-not-Fat_______________%

II. Coagulation

name ofcoagulant used.____________strengthof the coagulant added _______

Amount of coagulant ___________ pH after coagulation _________________

temperatureof coagulation _______°c citric acid usedper kgofmilk__________

III. straining

type of strainer used _______________time taken for straining_______ min

temperaturewhen straining started__________________°c

time taken to preparechhana______min

IV. Physical Quality of Chhana/Paneer

colour _______________________________

Flavour ______________________________

Body andtexture______________________

overall sensorial attributes ____________________

V. Chemical Composition of Chhana

Moisture _____________________ %Fat _______________________ %

totalsolids ___________________ %

VI. yield of Chhana

Quantity _________________ g Yield ______________________%

Milk equivalent ___________kg

VII. whey

Amount _____________________ kg.Acidity ___________ % lactic acid

Fat ___________________________% Fat loss inwhey_______________ g

remarks: ________________________________________________________________


Calculation & Inference: date:

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review Questions

1. What should be the desired fat:snF ratio formakingchhana fromcowmilk?

2. What is the yield ofchhana made fromcowmilk?

3. Why cowmilkchhana hasdifferent texture thanbuffalomilkchhana?.

4. How dowe judge the end point at the timeof coagulation inchhana making?

5. What is the optimum temperature and pH of coagulation of cow milk for chhanamaking?


Part DPreparation of Paneer

objective

a) to learn the preparation of paneer fromcowandbuffalomilk

b) toevaluatetheorganolepticpropertiesofpaneerpreparedfromcowandbuffalomilk

Introduction

Paneer is an indigenous milk product obtained by heat and acid coagulation of milkfollowed by pressing. According to the Food safety and standards regulations (2011),paneer shall containnotmore than70.0per centmoistureand themilk fat content shallnot be less than 50.0 per cent of the dry matter. Paneer prepared from skim milk shallcontain not more than 70.0 % moisture and milk fat content shall not be more than 15% on dry matter basis. Paneer is used in a variety of culinary dishes usually preparedfrombuffalo milk.

Materials

1)doublejacketedssvat/sskettleorkarahi,2)ssladle,3)Weighingbalance,4)Muslincloth, 5) Lactometer with jar, 6) Fat testing kit for milk, 7) thermometer, 8) coagulantsolution (citric acid), 9)Paneer pressingmoulds, 10)Milk, 11) pHmeter

Procedure

1. collectrepresentativesampleofmilkandanalyzeitforfat,snF,acidityandorganolepticquality.

2. standardize milk to 4.5% fat and8.5%snF

3. Filter the standardized milk into a cleansskettle through amuslin cloth.

4. Heat the milk up to 90°c without holding while stirring it continuously with the helpof a stirrer or ladle.

5. simultaneouslyheatthecoagulant(1%citricacid)toatemperatureatwhichcoagulationof milk is to beachieved.


6. coagulatebuffalomilkat70°candcowmilkat80°cbyslowlyaddinghotcoagulantsolution throughout the whole container while gently stirring themilk.

7. As soon as the coagulation of milk is completed (evidenced by the separation ofcleargreenish-yellowwhey)stopaddingthecoagulation.thepHofmilkatthisstageshould be about 5.3.

8. Leavethecurdundisturbedfor5minutestosettledownandthendrainoutthewheythrough amuslin cloth.

9. the temperature of curd should not be allowed to drop below 63°c during and atthe endof draining.

10. Fill the curd into hoops lined with clean and wet muslin cloth. these hoops aregenerallyrectangular/circularframesopenbothatbottomandtop.Wooden/ssplanksare used to cover these ends.

11. After proper filling of hoop, cover the curd with cloth, put a wooden plank on thetopandapplypressurebyplacingadequateweightson topof thehoop (theweightdependsupon thesizeof thepaneerblock).thepressurerequired isnearly2-3kg/cm2for 15–20minutes.

12. Place the paneer cube in chilled water for about one hour to cool and making itfirm.

13. After cooling drain the water and pack it in a suitable packaging material and storeunder refrigerated cooperators



ProDuCTIon CharT oF Paneer


type____________________________ Quantity ________________________ kg.

Acidity _______________ % lactic acid Lactometer reading._______ at_____ °c

Fat ___________________________ % solids-not-Fat ___________________%

totalsolids ___________________ %

II. Coagulation

coagulant used ___________________ strength of the coagulant used______%

Amount of coagulant used __________ml pHafter coagulation ________________

temperatureof coagulation __°c Quantity ofcoagulant usedper kgofmilk ___g

III. straining

type of strainer used _______________time taken for straining_______ Minutes.

temperaturewhen straining started__________°c

time taken to prepare the product______min

IV. Physical Quality of Paneer

colour________________________ Bodyandtexture_______________________

Flavour ______________________________

V. Chemical Composition of Paneer

Moisture_______________________ % Fat _____________________________ %

totalsolids ____________________ %

VI. yield of Paneer

Quantity _______________________ g Yield ____________________________%

Milk equivalent of paneer ______ kg (Buffalomilk) ______ kg (cowmilk)

VII. whey

Amount _________________________ kg.Acidity ___________ % lactic acid

Fat ___________________________% Fat loss inwhey_______________ g

remarks: ________________________________________________________________



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review Questions

1. What should be the desired Fat:snF ratio formakingpaneer frombuffalomilk?

2. What is the normal yield of paneer frombuffalomilk?

3. Why do we keep the paneer in chilledwater after pressing?

4. What is the optimum coagulation temperature of Buffalo milk for paneerproduction?

5. What should be optimumpHof coagulation to obtain good quality paneer?

6. How paneer differs fromchhana?


Part EPreparation of Ghee

objective

a) to learn the method of preparation of gheeusingbutter

b) organoleptic evaluation of ghee

Introduction

gheemeansthepureheatclarifiedfatderivedsolelyfrommilkorcurdorfromdesi(cooking)butteror fromcreamtowhichnocolouringmatterorpreservativehasbeenadded.gheeisaverypopularproductsincefromancienttimeandhavegreaterdemandduringfestivalandotherceremonialfunctionswhereuseofgheeinfoodhasbeenconsideredtodelicacydue to itspleasingflavourandaroma.theprinciple involved ingheepreparation includesconcentration of milk fat in the form of cream or butter, followed by heat clarification offat rich milk portion and thus reducing the amount of water to less than 0.5%.the curdcontent is then removed asghee residue fromclarified fat.

there are fivemethods of ghee making:

i. desi or indigenous Method

ii. directcreamMethod

iii. creameryButter Method

iv. Pre-stratificationMethod

v. continuous Method

Materials

1) Milk, 2) Lactometer with cylinder, 3) Fat testing kit for milk, 4) Lactic culture, 5) ssvessel and ladle, 6) Muslin cloth, 7) thermometer, 8) Weighing balance, 9) pH meter/strips, 10) Heating medium,11) incubator


Procedure

1. collect the representative sample of milk and analyse it for fat, snF, acidity andorganoleptic quality.

2. standardizemilk to5.0% fatand8.5%snF (basedon the typeofdahi)byaddingcalculated amount of cream.

3. Filter the milk into a cleanss kettle through amuslin cloth.

4. Heat themilk to 90°c for 15minutesand cool it to 32°c.

5. Add the lacticculture [email protected]%andmixwelland incubateat the temperatureof 32°c for 6-8hrs

6. cool the curd to 10°cand churn to obtainMakkan (Butter)

7. take the Makkhan in stainless steel vessel

8. Heat over the direct fire with continuous stirring and scraping till the temperaturereaches 110-115°c

9. When the whole mass turns to golden yellow color and ghee residues turns browncolor stopheating and allow it to cool to 70°c

10. Filter the whole mass through double layered muslin cloth to remove gheeresidues

11. the product thus obtained is bottled, labeled and stored at room temperature(30°c)


ProDuCTIon CharT oF ghee


type____________________________ Quantity _______________________Kg.


Fat ___________________________ % totalsolids _____________________%

solids-not-Fat _______________%

II. Processing and filling

Quantity of cream required for standardization ____________g

time temperature combinationofmilk processing________ °c________ Minutes,

rate of culture addition________________ Quantity of cultureadded _________g

temperatureof the milk during culture inoculation____________ °c

temperatureof incubation ______°c,timewhen incubation started______AM/PM

timewhen incubation stopped_____AM/PM

durationof incubation ____Hour____Minutes

III. Production of Makkhan

Quantity of dahi taken formakkhan preparation_______ kg

temperatureof churning_____°c,timewhen churning started____ AM/PM

timewhenchurningfinished___AM/PM,time taken forchurning__Hour__Minutes

Quantity of Makkhan obtained_______Kg Milk equivalent of Lassi________ kg


IV. Production of ghee

Quantity of Makkhan taken forghee preparation _______ kg

timewhenghee preparation started____AM/PM,

temperaturewhen the onset of first effervescence____°c,

Final clarification temperature____°c,

Quantity of ghee obtained ____kg,

Quantity of ghee residue obtained____kg,

IV. organoleptic Quality

Flavour __________________colour _______________________

Body texture ____________________________

overall sensorial attribute ofghee______________

remarks:_________________________________________________________________



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review Questions

1. defineghee

2. List differentmethods of gheemaking?

3. What do you meanby creamarybuttermethod?


Part FPreparation of Creamery and Table Butter

objective

to learn preparation of butter by churning cream

Introduction

Butter is one of the leading milk product in developed countries of the world. it servesasabalancewheelofdairy industry.surplusmilk isgenerallyconverted intobutter tobeusedduring the timesofscarcity. it isanarticleofcommerceandasign ifwealth.Butterisafatconcentrate,whichisobtainedbychurningcream,gatheringthefatintoacompactmass and then working it for proper distribution of moisture and salt.the water contentwasdispersedinfinedropletsthroughconsistentworking,sothatthebutterattainssmoothconsistencyforeasyspreadabilityandmouthfeel.Withintroductionofartificialrefrigerationsystems and pasteurization process, the industrial production of butter developed rapidlyand large scale butter making in factories became possible during the later part of the19th century.

Definition

(i) general–Buttermaybedefinedasa fatconcentratewhich isobtainedbychurningcream,gathering the fat into compactmassand thenworking it.

(ii) Fssr2011-Buttermeansthefattyproductderivedexclusivelyfrommilkofcowand/orbuffaloor itsproductsprincipally in the formofanemulsionof the typewater-in-oil.the product may be with or without added common salt and starter cultures ofharmlesslacticacidand/orflavourproducingbacteria.tablebuttershallbeobtainedfrom pasteurised milk and/ or other milk products which have undergone adequateheat treatment to ensure microbial safety. it shall be free from animal body fat,vegetableoil and fat,mineral oil andaddedflavour. it shall havepleasant tasteandflavour free from off flavour and rancidity. it may contain food additives permitted inthese regulations. it shall conform to the microbiological requirements prescribed inthe regulation. it shall conform to the following requirements: Moisture 16.0 percentm/m, milk fat- table butter (80.0 percent m/m), desi/cooking butter (not less than76.0percentm/m)milksolidsnot fat (notmore than1.5%), commonsalt (notmorethan 3.0 percent).


BIs (Bureauof indian standards) has specified two typesof butter namely-

A) Table butter–Meansproductmadefrompasteurizedcreamobtainedfrompasteurizedcow /buffalomilk / combinationwithorwithout ripeningwithstandard lacticculture,addition of common salt, annatto or carotene as colouring matter and diacetyl asflavouring agent.

B) White butter – Means the product made from pasteurized cream obtained frompasteurized cow / buffalo milk / combination without ripening and addition of anypreservative, colouring matter andadded flavouringagent.

BIs – standards (Is 13690:1992)

Contituents white butter Table butter

Milkfat(%) 82.0 80.0

Moisture(%)max. 16.0 16.0

curd(%)max. 1.5 1.0

salt(%)max. nil 2.5

Acidity(%L.A.)max. 0.15 0.10

coliformcount(nMt) 5/ml 5/ml

Yeast&moldcount(nMt) 20/ml 20/ml

diacetylcontent(max.) nil 4ppm

Material/equipment required

1) Weighing balance 2) cream pasteurization unit 3) Butter churn 4) chilled water 5)strainer 6)Plastic tubs7)Butter trolley 8)commonsalt 9)Butter colour

Procedure

Preparation of white butter (Cooking butter / unsalted butter)

1. Weigh the amount of cream receivedat theplatform.

2. drawa representative sampleanddetermine fat content.

3. standardize the cream to35-38% fat andpasteurize at 80-82ºc for 5-8minute.

4. cool the cream to 7-10ºcand storeover night at same temperature.


5. transfer the cooled cream into the butter churn taking care to fill the churn to 1/3rd of its capacity.

6. Lock the door and allow the churn to rotate at a speedof 40-50 rpm.

7. stopthechurnandpresstheairventvalveforfewtimes(5minutesintervals)duringearly stages of churning.

8. Allow thechurn to rotateuntil thewatchglassappearsclear.this indicates that theemulsion is broken and fat granulesare separated from the serum.

9. stop the churn and add break water (10-15%) of cream at 2 ºc lower than buttermilk, into the churn.

10. Allow the churn to rotate for few minutes to develop the butter grains to suitablesize.

11. stop the churn and drain the butter milk using strainer. Measure the quantity andtemperatureof butter milk, alsodrawa representative sample for fat test.

12. Addchilledwater(washwater),equaltothequantityofbuttermilkremoved,intothechurn.

13. Allow the churn to rotate at slower speed (15 rpm) for five minutes, to wash thebutter grainsof excess butter milk.

14. stop the churn and allow the washwater to drain.

15. Allow the churn to rotate at the speed of 6-8 rpm for working of butter (gatheringof butter grains into bigger lump and even distribution of moisture) for about 20-30minutes.

16. stop the churn, open the door and collect butter in plastic tubsor butter trolly.

17. store thebutter at - 6º to -8ºc for further usage.

note : Cooking butter is generally used as an intermediate product for manufacture of ghee.

Preparation of table butter

1. Weigh the amount of cream receivedat theplatform.

2. Judge the cream for its sensory properties and taste.

3. drawa representative sampleanddetermine fat content.

4. standardize the cream to35-38% fat andpasteurize at 80-82ºc for 10minute.

1. cool the cream to 5-7ºcand storeovernight at same temperature.


2. Fill the churn 1/3 rd with hot water and rotate for 4-5 minutes, leaving the ventopen.

3. drain hot water and cool the churn using pasteurized chilled water (preferablychlorinated) for 5-8minutesand thendrain out.

4. transfer thecooledcream into thebutter churn takingcare tofill thechurn to1/3 rdof its capacity.

5. Measure calculated amount of butter colour and add evenly over the cream in thechurn.

6. Lock the door and allow the churn to rotate at a speedof 40-50 rpm.

7. stopthechurnandpresstheairventvalveforfewtimes(5minutesintervals)duringearly stages of churning.

8. Allow thechurn to rotateuntil thewatchglassclears, indicating that theemulsion isbrokenand fat granulesare separated from the serum.

9. stop the churn and add pasteurized and chlorinated (30-40 ppm) break water (10-15% of cream)at 2ºc lower thanbuttermilk into the churn.

10. Allowthechurntorotateforfewminutestodevelopthebuttergrainsofsuitablesize(pea grain).

11. stop the churn and drain the buttermilk using strainer. Measure the quantity andtemperature, alsodrawa representative sample for fat test.

12. Add pasteurized chilled water equal to the amount of buttermilk removedat 1- 2ºclower than the buttermilk temperature.

13. Allow the churn to rotate at slower speed (15 rpm) for five minutes, to wash thebuttergrainsofexcessbuttermilk. ifneedbesecondwashingmaybedonewithhalfthe quantity ofwashwater in similarmanner.

14. stop the churn and allow the washwater to drain.

15. Weigh calculated amount of salt (@ 1.5-2.0%) and sprinkle evenly on to the buttergrains.

16. Allowthechurntorotateatthespeedof6-8rpmforproperworkingofbutter(gatheringofbuttergrains intobigger lumpandevendistributionof salt&moisture throughoutthe bodyof butter) for about 20-30minutes.

17. during working process maintain temperature of contents by constant spraying ofchilledwater over the churn.


18. stop the churn, open the door and draw a sample for moisture test to ascertainrequired moisture content in resultant butter using the formula -

Kg of water to beadded =

Where,A=percent moisture to be raisedandB=Kg fat in churn.

19. if need be, add calculated amount of pasteurized chilled water to the churn foradjusting finalmoisture content of butter.

20. Unload the churn by collecting butter in pre-sterilized linedplastic tubs or buttertrolly.

21. clean the churnusinghot detergent solution followedbyhot and then cold rinsing.

22. store thebutter at -18º to -20ºc for packagingat later stage.

Precautions

1. Wash and sanitize the churnbeforeusewith chlorinated water (40-50ppm).

2. ensure that the churn is cooledbelow5ºcbefore transferring cream.

3. Use only pasteurized and chilled water having low iron and copper content (max.5ppm)asbreakand washwater.

4. Perform fat, salt and moisture test accurately and keep safety margin to meet legalstandards.

5. store door gasket of churn in cold store to avoid cracking.


ProDuCTIon CharT – CreaMery BuTTer

Particulars of Cream

type Quantity Kg

Fat % Amountoffat Kg

Acidity %LA

Processing of cream

(a) neutralization

typeofneutralizer Amountofneutralizer g

creamacidityafterneutralization %LA

(b) Pasteurization

timepasteurizationstart temperature °c

Holdingtime coolingtemperature °c

totaltimetakenforpasteurization creamacidity %LA

(c) ripening

starterquality Amountofstarteradded

incubationtemperature °c incubationtime

Acidityofripenedcream %LA

(d) Cooling & aging

coolingtemperature °c coolingperiod

(e) Particulars of churning

Fatincream % rateofcolouraddition

creamacidity %LA Amountofcolouradded ml

temperatureofcream °c

timewhenchurningstarted timewhenchurning

completed


timewhenbreakwateradded Amountofbreakwater

temperatureofbreakwater °c

Amountofbuttermilk temperatureofbuttermilk °c

Fatinbuttermilk % Amountoffatlostin

buttermilk

g

totalfatlostinbuttermilk %

(f) washing of butter grains

temperatureofwashwater °c Amountofwashwater ltr

(g) salting and working

Amountofsaltadded g Qualityofsalt

timewhenfirstworkingstarted Firstmoisturetest %

Amountofwateradded g timewhensecondworking

started

Finalmoisture % totaltimeforworking

(h) recovery of butter

Quantityobtained Kg salt %

overrun % totalfatrecovery %

Moisture % totaltimeforbuttermaking

ProDuCTIon CharT For TaBle BuTTer

Particulars of Cream

type Quantity Kg

Fat % Amountoffat Kg

Acidity %LA


Processing of cream

(a) neutralization

typeofneutralizer Amountofneutralizer g

Acidityofcreamafter

neutralization

%LA

(b) Pasteurization

timewhenpasteurizationstart temperature °c

Holdingtime coolingtemperature °c

totaltimetakenforpasteurization creamacidity %LA

(c) ripening

starterquality Amountofstarteradded

incubationtemperature °c incubationtime

Acidityofripenedcream %LA

(d) Cooling & aging

coolingtemperature °c coolingperiod

Particularsofchurning

Fatincream % rateofcolouraddition

creamacidity %LA Amountofcolouradded ml

temperature °c

timewhenchurningstarted timewhenchurning

completed

timewhenbreakwateradded Amountofbreakwater

temperatureofbreakwater °c

Amountofbuttermilk temperatureofbuttermilk °c


Fatinbuttermilk % Amountoffatlostin

buttermilk

g

totalfatlostinbuttermilk %

washing of butter grains

temperatureofwashwater °c Amountofwashwater ltr

salting and working

Amountofsaltadded g Qualityofsalt

timewhenfirstworkingstarted Firstmoisturetest %

Amountofwateradded g timewhensecondworking

started

Finalmoisturetest % totaltimeforworking

recovery of Butter

Quantityobtained Kg salt %

overrun % totalfatrecovery %

Moisture % totaltimeforbuttermaking

Calculations

1. For Moisture adjustment –

Where,A=%moisture to be raisedandB=Kg fat in churn.

2. For calculating Over run


result and inference

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Teacher’s signature

review Questions

1. What is the difference between table butter and creamery butter?

2. Write themethod to calculate thequantity of salt.

3. How moisture is adjusted in buttermaking?

4. What shouldbe the optimum load of churn?

5. Write optimumacidity, fat and temperatureof churning.


Part GPreparation of Dahi/Yoghurt

objective

a) to learn the method of preparation of dahi & yoghurt using different types ofmilk

b) organoleptic evaluation of dahi

Introduction

dahi is a fermented dairy product, produced by fermentation process by deliberatelyadding live, harmless, lactic acid producing bacteria in the form of bacterial culture tomilk.Lacticacidbacteriaadded in the formofstarterculturemultiplyandgrow,produceslactic acid, acetic acid and carbon dioxide by utilizing lactose present in the milk.somebacteria use the citric acid of milk to produce certain volatile organic compounds mainlydiacetyl, which is responsible for flavor of dahi. Judicious combination of acid producingand flavour producing microorganisms in the starter helps in the production of dahi withafirmbodyandgoodflavour.Fermentationleadstopartialbreakdownofmilkconstituentsparticularly lactose and proteins and increases the digestibility of cultured milk products.As per Food safety and standards regulation (Fssr, 2011), dahi shall have the sameminimumpercentageofmilkfatandmilksolids-not-fatasthemilkfromwhichitispreparedand itmay contain added cane sugar.

Materials

1) Milk, 2) Lactometer with cylinder, 3) Fat testing kit for milk, 4) Lactic culture, 5) ssvessel and ladle, 6) Muslin cloth, 7) thermometer, 8) Weighing balance, 9) pH meter/strips,10)Heatingmedium,11)incubator,12)dahicultureoryoghurtculture(Streptococlus thermophilus +Lb. delbreuckii subsp.bulgaricus)

Procedure


2. standardizemilk to0 - 5.0% fat and11 - 13%snF (basedon the typeof dahi) byadding creamand calculated amount of skimmedmilk powder.

3. Filter the milk into a cleanss kettle through amuslin cloth.4. Homogenize at 175Kg/cm2and Heat the milk to 90°c for 15 minutes and cool it to

32°c.


5. Add the lactic culture [email protected]%andmixwell (forYoghurt:st:LB)

6. Fill the product into dahi cups and incubate at temperature of 32°c for 6-8 hrs/foryoghurt incubate at 42°c/5 hrs.

7. At the end of the incubation, make sure that the product has reached the pH of4.6

8. store at refrigerated temperature (<5°c)

ProDuCTIon CharT oF DahI/yoghurT


type ____________________________ Quantity _______________________Kg.


Fat ___________________________ % totalsolids _____________________%

solids-not-Fat _______________%

II. Milkstandardization

Quantity of cream required __________gQuantity ofsMP required__________g

timewhenmixingwas started______Hour______Minutes

III. Processing and filling

time temperature combination ofmix processing________ °c________ Minutes,

rate of culture addition_____________ Quantity of cultureadded _________g

temperatureof the mix during culture inoculation ____________ °c

temperatureof incubation _______°c,timewhen incubation started_____AM/PM

timewhen incubation stopped_____AM/PM

durationof incubation _____Hour_____ Minutes

Amount ofdahi obtained _______ kg


Acidity of the product at the endof incubation_______% LA

Flavour __________________colour _______________________

Body texture _____________________________

overall sensorial attribute ofdahi ______________

remarks:_________________________________________________________________


calculation & inference: date:

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review Questions

1. definedahi asperFssr 2011

2. explain the importanceofpasteurizationandhomogenizationwith respect toqualityof dahi

3. name the flavoring compound which ismainly responsible for flavor of dahi


Part HPreparation of Chakka and Shrikhand

objective

a) to learn the method of preparation of chakka and shrikhand using differenttypesofmilk

b) organoleptic evaluation ofchakka andshrikhand

Introduction

chakka is a fermented, intermediate dairy product obtained during the production ofshrikhand. scientifically chakka can be described as strained dahi, in other words it isthe curd mass obtained after removing whey from dahi, either by muslin cloth or basketcentrifuge.chakkaisthebasematerialfortheproductionofshrikhandandshrikhandwadi.shrikhandisapopularfermented,sweetened, indigenousdairyproducthavingsemisolidconsistency with typical sweetish-sour taste. it is very popular in the state of gujarat,Maharashtra and part of Karnataka. it is prepared by mixing chakka (strained dahi),with sugar, color, flavor, spicesandother ingredients like fruit pulp,nutsetc. to formsofthomogenous mass.

Materials

1) Milk, 2) Lactometer with cylinder, 3) Fat testing kit for milk, 4) Lactic culture, 5) ssvessel and ladle, 6) Muslin cloth, 7) thermometer, 8) Weighing balance, 9) pH meter/strips, 10) Heating medium,11) incubator.

Procedure


2. standardizemilkto0-5.0%fatand9%snFbyaddingcreamandcalculatedamountof skimmedmilk powder.

3. Filter the milk into a cleanss kettle through amuslin cloth.

4. Homogenize at 175 Kg/cm2and Heat the milk to 85°c for 30 minutes and cool it to30°c.


5. Add the lactic culture [email protected]%andmixwell.

6. incubate the milk added with culture at temperatureof 30°c for 8-10hrs

7. At the end of the incubation, make sure that the product has reached the pH of4.6

8. Break the curd and collect it in a muslin cloth and hang it for complete removalof whey or take the curd mass in basket centrifuge and process it for 30min at900rpm

9. the product thusobtained is called chakka

10. take the chakka in a stainless steel vessel or in a planetary mixer, weigh sugar @80% w/wof chakka and mix itwell to get a homogenous mass.

11. to this mass add cardamom (1g/kg) may be added as optional ingredient to givepleasant flavor.

12. Mix the curdmass thoroughly; theproduct thusobtained is calledasshrikhand.


ProDuCTIon CharT oF ChaKKa anD shrIKhanD


type ___________________________ Quantity _______________________Kg.


Fat ___________________________ % totalsolids _____________________%

solids-not-Fat _______________%

II. Milk standardization

Quantity of cream required ____________g

Quantity ofsMP required ___________ g

timewhenmixingwas started______Hour______Minutes

III. Processing and filling

time temperature combination ofmix processing________ °c________ Minutes,

rate of culture addition_____________ Quantity of cultureadded _________g

temperatureof the mix during culture inoculation ____________ °c

temperatureof incubation ______°c,timewhen incubation started______AM/PM

timewhen incubation stopped_____AM/PM;

durationof incubation _____Hour_____ Minutes

Amount ofdahi obtained ____Kg;durationof hanging______ Hour ____Minutes;

Quantity ofchakkaobtained _____Kg;Quantity ofsugar added _____ Kg

Quantity ofcardamom added_____ g;Quantity ofshrikhand obtained ______Kg


Acidity of the product at the endof incubation_______% LA

Flavour __________________colour _______________________

Body texture __________________________

overall sensorial attribute of Lassi ______________

remarks:_________________________________________________________________



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review Questions

1. definechakka andshrikhand asperFssr2011

2. Write the flowdiagram for theproductionofshirkhand


Part IPreparation of

Sweetened Condensed Milk (SCM)

objective

the students should be able to comprehend the production process of sweetenedcondensed milk.

Introduction

sweetened condensed milk (scM) is made from standardized whole milk with sugaractingasapreservative.evaporationisdoneundervacuum.it is thickandhighlyviscousin consistency with clean appearance. the product can be readily reconstituted by theaddition of water. one kg of scM gives 2.5 kg of sweetened reconstituted milk. themilk received at the plant is subjected to platform tests. clarification, standardization,stabilization by adding salts. forewarming and concentration under vacuum. sugar in theform of syrup is added and a final concentration of 74-75 per centts is reached.theproductiscooledcrystallizedandcannedunderasepticconditionsinautomaticfillingandsealing machines.

Materials required

a) Milk condensing unit (batchor, continuous)

b) sediment, fat,snF, Acidity, MBrandalcohol test set

c) samplebottles and samplingdevice

d) refractometer

e) thermometer

f) sugar

g) seed lactose

Procedure

1) test thequality of the incomingmilkby standardplatform tests.themilk shouldbefree from an objectionable odour have not more than 0.18 per cent lactic acid andbe negative to the alcohol test.


2) cool the clarified milk to 5°c.

3) take a representative sample of the raw milk and determine its fat and snF percent.

4) determine the fat and snF per cent of the cream and skim milk available forstandardisation.

5) standardize the milk to the desiredsnF: fat ratio (2.44), using cream/ skimmilk.

6) notethemodeofheatingemployedforforewarming.observethetimetakentoreachthe prefixed temperatureand also the timeof holding in the forewarmer.

7) dissolve the sugar (88°c) in a separate vat and keep it ready to be drawn inthe condensing unit at the end of the condensing process. note down the properconcentration of sugar (65per cent) byusinga refractometer.

8) rinseallpartsof thepanwithhotwaterandsteamtoa temperatureofabout85°cor higher.

9) open the water to the condenser and start the vacuumpump.

10) obtain the required vacuum in thepan (25” vacuum}.

11) draw the standardized milk through the forewarmer into the vacuumpan.

12) After the bottom coil is submerged in the milk, let the steam enter the bottom coil.similarly, thesteamisallowedinothercoils,onebyone,aftertheyarecoveredwiththe milk.

13) Maintainthelevelofthemilkinthepantobejustabovethetopmostcoilandregulatethe flowof the milk to the panaccordingly.

14) notedownthesteampressureinthecoils,thelevelofthevacuumandthetemperatureof the milk in the pan at regular intervals. Also check the uniformity of the flow ofwater to the condenser. the sugar syrup is taken into the vacuum pan when thetotal solids areabout 30per cent.

15) drawthesampleatregularintervalsandcheckthetotalsolidsconcentrationbyusinga refractometer.

16) record the rate of evaporation.

17) determine correctly the stage of striking by visual examination as confirmed by therefractometer reading of the sample.

18) For drawing out the condensed milk into the cooling tank, shut off the water to thecondenser, stop the vacuum pump, open the vacuum release valve and open the


milk discharge valve, the steps being followed in succession.

19) cool the condensed milk to 29 -30°c with continuousagitation.

20) Prepare seed material by mixing seed lactose with enough of condensed milk (2-3kgs) and add 200-300 gramsof ground lactose for each1000 kgof theproduct.

21) Add the seed material to the pre- cooled milk in the cooling tank in the course offive to ten minutesensuring satisfactory agitation andmixingof all theadditives.

22) rapidly cool the milk in the tank to 21°c and keep theagitator workinguntil filling.

23) store the sweetened condensed milk at the temperature of 15°c and below tillfilling.

24) seethat thefillingroom, thefillerandthepipesconveyingthecondensedmilkhavebeen properly sanitizedand the temperatureof the filling room is around16-20°c.

25) immerse the cans in a detergent solution and later scold the water before passingit through the sterilizers.Allow thedry hot cans to be carried to the filler.

26) draw the condensed milk from the cooling storage tanks to the filler ensuring thatthe rate of pumping synchronizes with the rate of filling.

27) check theoperationof theseaming rollsprior tofillingbyworkingwitha fewemptycans and lids.

28) Fill the cans to the brimand see that the lids are tightly sealed.

29) test the cans for leakage.

Precautions

l Make sure of the time-temperature combination of forewarming before commencingthe process.

l ensure free flowof the water through the condenser.

l Make sure that the steam supply to the steam coils is started after the coil getssubmerged in themilkand thesteamsupply isclosed immediatelyafter the levelofthe condensed milk falls below the coil.

l ensure continuous agitation during cooling.

l the seed lactose should be sterilized and it should be of uniform size, preferably200 mesh or smaller.

l Maintain freedom fromcontamination during filling.


review Questions

l give a flowdiagramof the preparationof sweetened condensed milk.

l How is seed material prepared andaddedand forwhat purpose?

l What do you understand by the term‘striking thepan’?


Part JPreparation of

roller dried milk powder

objective

thestudents shouldbeable, to identify andexplain the steps involved in theproductionof roller dried milk powder.

Introduction

driedmilkproductsplayasignificantroleinconservingthemilksolidssincetheirbiologicalvaluecanberetainedfora longperiodof timeunderrelativelysimplestorageconditions.therollerdriedpowderfindsspecialapplicationinthemanufactureofconfectionery,infantfoods, ice-cream,milk sweets, etc.Milk is pre- condensed toabout 20 -25per cent totalsolids (ts) in a vacuum pan/evaporator and fed to the rotating drum driers which areinternallyheatedwith steam.thefilmof thedriedproduct is continuously scrapedoff bya stationary knife locatedopposite thepoint of applicationofmilk.thedriedmilk filmsoobtained is ground to obtain powderwhich is then sifted, packedand stored.

Materials required

Raw materials: condensed skim milk having 20-25 per cent total solids for skim milkpowder (sMP)orcondensedstandardizedmilkhaving20-25per cent total solidswithafat:snF ratio of 1: 2.5 forwhole milk powder (WMP)

Equipment: (i) roller drier with powder grinding and sieving unit; (ii) Milk condensingunit

Procedure

1) separate the milk (forsMP)or clarify and standardize it (forWMP).

2) Forewarm (95°c) and re-condense to 20 percent total solids. Homogenize thecondensed milk in caseofWMP manufacture.

3) Prepare the rollers: (a) Make sure that the knives are not touching the rollers; (b)startrevolvingtherollers;(c)cleantherollersbypouringwateranddetergentsolutionin the trough and rotate for 10-20 minutes; (d) stop the rollers allow the detergentsolution todrainflushwithplentyofwarmwaterand rotate the rollers; (e)open themain steam valve and make sure that the condensate valve is open; (f) Maintain a


steadypressureofsteam(55-65psi);(g)startthepowderconveyorsandthevapourexhaust fan.

4) drying on the rollers: (a) start taking the condensed milk in the feed line on to thefeed trough and immediately adjust the knives. ensure that the rate of milk flow tothetroughisproperandthatthedriedmilk isbeingscrapeduniformly;(b)Halfdriedor charred powder obtained during initial setting may be collected separately anddiscarded.cover the conveyors andadjust their running to remove thepowder.

5) start the grinding motor and conveyor, sieve thepowder into the fillinghopper.

6) stopping the rollers: (a) When the milk is over, stop the conveyors and run somehot water over the rollers; (b)take off the knives and stop the steam; (c) stop therollers only when there is no steam pressure inside and the rollers are sufficientlycool; (d)stop the vapour exhaust fan.

Precautions

l donot start the maindrive motor if the knivesare touching the rollers.

l incaseofpowerbreakdown immediatelyclose the feedvalveand letout thesteamfrom the rollers.

l ensure that the knives areproperly ground.

l ensure that the vapours do not fall backon to thedried milk.

review Questions

l What should be the optimumts inmilkwhen taking it for roller drying?

l What pressureof steamshouldbemaintained in the rollers?

l What should be done in case of a power breakdown during the roller dryingoperation?


Part KPreparation of

spray dried milk powder

objective

the students should be able to comprehend the operation process of manufacture ofspray driedmilk powder.

Introduction

driedmilkproductsarecapableofbeingstoredat roomtemperature.spraydrying is themost importantmethodofdryingmilkandmilkproducts.Byspraying intoastreamofhotair thedroplets formedpresentanextremely largeamountof surfaceareaandgetdriedimmediatelyduetorapidevaporationofthemoisture.Milkispre-heatedandconcentratedto40-45percentts.Hotairisfilteredanddirectedintothedryingchamber.theconcentrateisatomized toobtain small particles ranging from50-150 ìm indiameter.theair leavingthe drying chamber enters a cyclone separator where the fines are collected.the driedproduct is cooled siftedand packed in suitable packagingmaterial.

Materials required

Raw materials: (i)condensedskimmilkhaving40-45percent total solids for skimmilkpowder (sMP)orcondensedstandardisedmilkhaving40-45per cent total solidswithafat:snF ratio of 1: 2.5 forwhole milk powder (WMP).

Equipment required: (1)spraydrier; (ii)Milk condensing unit

Procedure

1) separate the milk (forsMP)or clarify and standardize it (forWMP).

2) Forewarm (95°c) and re-condense to 40 per cent total solids. Homogenize thecondensed milk in caseofWMP manufacture.

3) operating the spray drier: (a) clean the spray drier and connect the pipe lines,valves and cyclone separator; (b) open the steam valve in the air heating coils; (c)start theexhaust fan,keepingthemaindoorpartiallyopen;(d)start theblowerandclose the main door; (e) Adjust the temperature of hot air to 180°c and maintainthis temperature for ten minutes to ensure sterility of the unit; (f) start the atomizerand allow it to attain speed; (g) run it With nearly 20 litres of water through the


feed pump; (h)When the outlet air temperature reaches 100°c, change the feed toconcentrate.the temperature inside the drying chamber should be nearly 90°c; (i)collect the powder in the powder silo.

4) stoppingthespraydrier:(a)Whenthemilk isoverflushthebalancetankwithabout20 litresofhotwater(90°c)andimmediatelyreducetheflowofmilktothedrier;(b)stop the atomizer and the feed pump when the tank is empty; (c) stop the steamin the air heating coils; (d)stopexhaust fanand theair blower.

Precautions

l theatomizerisaverydelicateand.themostimportantpartofthespraydryingplantand must be handled carefully.

l neverruntheatomizerwithcoldmilkorhighlyconcentratedmilkasthenozzlesmayget clogged.

l Maintain steady temperature of hot air in thedrying chamber.

l in case of power breakdown, immediately close the milk valve to the dryingchamber.

review Questions

l What should be the optimumts inmilkwhen taking it for spraydrying?

l What should be the inlet and outlet air temperatureduring spraydrying?

l What sequence of operation will you followwhen stopping the spraydrying plant?


Part LPreparation of Acid Casein

objective

the student should be able to preparegood quality acid casein.

Introduction

caseinexists inmilkasacalciumcaseinatecalciumphosphatecomplexwhich isheld incolloidalsolution.WhenpHofmilkislowerbyadditionofacid,thecomplexisdissociated.the acid forms a soluble compound with calcium caseinate by displacing calcium withhydrogenion(H+)andsetsfreecalciumphosphateinthesolubleformreleasingthecaseinfree which is practically insoluble at pH 5.3. casein begins to precipitate out from thesolutionandat isoelectricpoint (4.6)casein losses itshydrophilicpropertyandmaximumprecipitate occurs. casein is the major protein of milk contributing about 80 percent oftotal proteins and finds specific uses in edible foods, animal feeds and various industrialapplications. the various acids used for precipitation are hydro chloric acid, lactic acid,sulphuricacidandthecaseinmanufacturedbyusingsuchacids isnamedaccordinglyforexample lactic acid casein.

Materials required

i. Vat

ii. strainer

iii. thermometer

iv. stirrer

v. pHmeter

vi. cheese orcurd millingmachine

vii. skimmilkwith not more than0.1percent milk fat

viii. Acids: hydro chloric acid (10 percent solution), lactic acid (10 percent solution),sulphuric acid (5 percent solution).

Procedure

i. take good quality skim milk in a vat and raise its temperature to 35 to 38°c. Adddiluted acid slowlywith constant stirring till cleangreenish yellowwhey is obtained.


ii. stop adding acid and stir for aminute.

iii. Push the curd towards the back of the vat anddrain thewhey through strainer.

iv. Washthecurdwithwaterthreetimes.thepHofthewashwaterforfirsttwowashingshouldbe4.6andthirdwashingwithneutralwater.Amountofwashwatershouldbeequal to whey removed. Before draining the wash water curd should be well stirredbut care should be taken not to break the curd into fineparticles.

v. drain the wash water. collect the curd in muslin cloth and place it under pressurefor 3-4hoursuntil the maximummoisture is drainedout.

vi. Pass the pressed curd throughmillingmachine.

vii. then dry the curd in a drier at a temperature of 52-57°c until moisture contentreduces to 8-10percent.

viii. cool thedriedcaseinandpulverize inagrindingmill toadesireparticlesize that is30, 40, 60 or 90mesh size.

observations

i. type ofmilk taken: _____________

ii. Quantity of milk taken: _____________

iii. Heating temperature of skimmilk: _____________

iv. type of acid used: _____________

v. Amount of acid used: _____________

vi. Amount of whey obtained: _____________

vii. Amount of curdobtained: _____________

viii. Amount of caseinobtained: _____________

Calculations

i. calculate the yield of acid caseinobtainedusing the following formula.

results

record the result in termsof quantity of caseinobtained and yield.

review Questions

1. What do you mean by acid casein?

2. give usesof acid casein.


Part MPreparation of Rennet Casein

objective

the student should be able to preparegood quality rennet casein.

Introduction

theenzymerenninand/orpepsindisplaceglycomacropeptidefromkappacaseinfractionof the casein. in the presence of calcium (ca2+), the caseinprecipitates.

Materials required

i. HorizontalVat

ii. strainer

iii. rennet /rennin enzyme

iv. thermometer

v. stirrer

vi. pH meter

vii. titratableaciditytestingset(0.1nsodiumhydroxide,phenolphthaleinindicator,buretteand pipette)

viii. cheese orcurd millingmachine

ix. cabinet /tunnel /traydrier

x. skimmilkwith not more than0.1percentmilk fat

Procedure

i. take good quality skimmilk in a vat and filter it to removeextraneousmatter.

ii. raise its temperature of skimmilk to 29 to 31°c in the vat.

iii. Add calciumchloride at the rate of 0.02percent of the skimmilk.

iv. Add70-100mLofrennetextractdilutedwithtwentytimesitsvolumeofwateror2-3g of rennet powder diluted inwater to every 500Kgof skimmilk.

v. Allow the milk to set without disturbing it. this would take about 25-40 minutes.Maintain the temperatureof themilk in the vat during the settingperiod.


vi. When the curd is set firmly enough to handle cut the curd into pieces.

vii. stir the curd slowly and at the same time start heating the curd-whey mixture untilthe temperature reaches to 46-48 °c.

viii. Allow the curd to settle and drain thewhey.

ix. Wash the curd twicewithwater equal to theamount ofwheydrained.

x. drain washwater and press the curd for 1 hour.

xi. shred the curdand dry in thin layer in the cabinet / tunnel / traydrier.

xii. ground and pulverize the dried casein.

xiii. Pack in bags and store.

observations

i. type ofmilk taken: _____________

ii. Quantity of milk taken: _____________

iii. Heating temperature of skimmilk: _____________

iv. type of rennet used: _____________

v. Amount of rennet used: _____________

vi. Quantity of water used for dilutionof rennet: ____________

vii. Amount ofwhey obtained: _____________

viii. Amount of rennet curdobtained: _____________

ix. Amount of caseinobtained: _____________

Calculations

i. calculate the yield of rennet caseinobtainedusing the following formula.

results

record the result in termsof quantity of rennet caseinobtainedand yield.

review Questions

1. What do you mean by rennet casein?

2. give usesof rennet casein.


Exercise-3Sensory Evaluation of

Milk and Milk Products

objective

in this chapter student will learn various sensory attributes that decides acceptability orrejectability of milk and milk products.

sensory evaluation procedure of milk and milk products

Foreverymilkandmilkproduct there isaspecificscorecardandscientific technique forsensoryevaluation.Howeverthesequenceofobservationismostlysameforalmostalltheproducts.First, forapackagedproduct thequalityof thepackage inwhich theproduct ismarketed isevaluated.this is followedbyobservingtheappearancecharacteristicsof theproduct. in thenextstepflavourof theproduct is judgedandfinally thebodyand textureis evaluated. in the following sections the detailed procedure for sensory evaluation ofmilk and milk products aredescribed.


Part ASensory Evaluation of Milk

name: __________________________ date: ______________

Desirable sensorial attributes of Milk

Flavour: excellentqualitymilkshouldseempleasantlysweetwithnoforetaste,leaveonlya clean, pleasing sensation after the sample has been expectorated or swallowed, withnoaftertaste.theflavorofmilk is impartedby thenatural components suchasproteins,fat, salts, milk sugar (lactose), and possibly small amounts of other milk components.thenatural richnessofmilk is due topresenceofmilk fat andsweetness isdue tomilksugar. Pasteurized milk commonly possesses some degree of heated flavour especiallyimmediately after processing, but the intensity diminishesduring storage.

Colour: colour of cow milk is yellowish creamy white and buffalo milk is creamy white.the scattering (refraction) of light by the insoluble colloidal minerals, protein, and fatparticles are mainly responsible for the opaqueness and white colour of milk. cow milkcontains more beta-carotene which scatters yellowish light lending to creamy-yellow hueto cowmilk.

evaluation technique

1. examine the container for the extent of fullness, cleanliness and freedom fromcracksor chips.

2. the container should have attractive appearance, clear and contain the fullvolume ofmilk.

3. should reflect cleanliness, recently filling and should posses dry, firm and milksolid free surface free fromcuts/nicks/pinholes.

4. Warm the sample to 40°c.

5. Fifty ml of sample should be served in clean, odourless glass or plasticbottles.

6. observe the kind, amount and size of the sediment particles that may havesettled at the bottom.

7. immediatelyafteropeningthelidsmellthemilkandcloselyinspecttheundersideof the closure for presence of cream or foam and examine the top of the milk


sample for its colour, presenceof creamplugor partially churned fat globules.

8. gently swirling the container contents in a circular pattern to mix the sampleproperlyand takeageneroussip (not less than10ml) roll it in themouthandnote the flavour and tactual sensation, thenexpectorate.

9. Aftertastemaybeenhancedbydrawingabreathoffreshairveryslowlythroughthe nose.

10. Byplacing the nose directly over the container immediately after themilk hasbeen swirled in the container and taking a full ‘whiff’ of air, any off-odor thatmaybe present can bemore readily noted.

11. Agitation (or swirling)of themilk leavesa thinfilmofmilkon the innersurfaceofthecontainer,whichtendstoevaporate,thusreadilyoptimizingtheopportunityto detect anyodor(s) thatmaybepresent.

12. indicate the scoresondifferent attributes in theevaluationcard (table1).

sensory score Card for Milk

name: __________________________ date: ______________

a. assign scores for each sample for different characteristics

characteristics Maximumscoresamplescores

sampleno.1 sampleno.2 sampleno.3

Flavour 40

consistency 30

odour 20

colour&Appearance 10

total 100

comments, if any:

signature of the Judge


B. Indicate the degree of defects (if any) such as the following. encircle the one applicable and deduct from the attributes.

Characteristic Defect Degree of Defect

suspicion slight Pronounced

Flavour cooked,oxidized,rancid,metallic,neutralizer,feed,barny,cowy,flavordefectsduetoadulterantsandotheradditives

5 10 20

consistency Watery,ropy,curdy 5 10 15

odour stale,acidicabnormal 5 10 15

colour andappearance

suspendedparticles,filth,foreignmatter,bloody

2 4 10

Afteraveragingofdata (recorded in thescorecardby thepanelists) the followinggradesshould be awarded to each sample. Any attribute showing pronounced defect should begraded poor and rejected.

Quality score grade

excellent 90andabove A

good 80to89 B

Fair 60to79 c

Poor 59andbelow d


Part BSensory Evaluation of Butter

name: __________________________ date: ______________

Desirable attributes of Butter

the desirable sensory attributes of goodquality butter shouldbe:

Package: Package for butter should be attractive, neat, clean and tidy in appearanceand should have good “finish” (smooth and attractive surface). All packages should befastened firmly and neatly.

Flavour: good quality butter should have a mild, sweet, clean and pleasant flavour anddelicate aroma. A characteristic feature of high-quality butter is that instigate appetite to‘crave moreof the product’.

Body and Texture:the body of good quality butter should be firm and exhibit a distinctwaxy, close-knit texture.Whenbroken, theappearanceof broken surfaceof goodqualitybutter should be somewhat jagged, irregular, wrought-iron like. it should have smooth“spreadability”.

salt:itmustbeuniformlydistributedandproperlydissolved.ifundissolvedsaltispresent,gritty defect is usually noticed at once.

Colour and appearance: good quality butter should have a uniform light, pale yellowcolour.

scoring Technique of Butter

1. thejudgingroomofbuttershouldbeclean,wellventilatedandwelllit.thetemperatureof the judging room should be 18-21°c. there should be no strong, offensive orirritatingodour present in the roomor adjacent areas.

2. temper butter to 10°c.delicatearomaof butter ismore readily detected, bodyandcharacteristics ismoreeasily andprecisely determined whenbutter is at 10°c.

3. takearepresentativesampleoftheproduct.Forlargeblockstrier(two-edged,curvedbladed tool) should be used for sampling of butter. the trier used should not bewashed in warm water but should be wiped with-single service towel or absorbentpaper. Washing the trier in warm water may result in a molten, greasy surface onthefirstplugofbuttertaken.thisobscuresthetrueconditionofthebodyandmakesobservation of the colour moredifficult.


4. standsquarelyinfrontofthesampleandobserverelativecleanlinessandneatnessofthepackage.removethecoverorpackageandobserveforevennessandneatnessof the wrapping material. observe the surface for possible discrepancies or yeastandmouldgrowth.Hold the trier firmly inonehand, insert it straightdownnear thecentre of the butter and turn it 180° and withdraw the plug. in case of retail pack(500g or less) a spatula or spoonmaybeused in placeof trier.

5. immediately after withdrawing the plug or drawing the sample using a spatula orspoon pass the butter slowly under the nose, inhale through the nose very slowlyand notice the aroma present.Makeamental recordof this aroma.

6. examine the colour for its intensity anduniformity.

7. examine the body and texture by pressing the ball of thumb against the sides ofthe pluguntil it showsabreak.notice thepresenceor absence of freemoistureorbeadsofwaterandtheirclearnessandalsothenatureofbreak,whetheritissmoothor jagged/irregular.

8. take 4-5 g of the sample and put it into the mouth. chew until it melts. roll themeltedbutter in the mouth until it comes to body temperature.

9. Feel the presence of “grit” (un-dissolved salt between the teeth).

10. critically feel themanner inwhich thebuttermelts.notice thevarioussensationsoftaste and smell.

11. Just before expectorating, roll it to the back of the mouth to detect the palateflavours.

12. expectoratethesample,observetheaftertasteandnoticewhetherornottheflavourpersists.

13. indicate the scores on different attributes in the evaluation card as shown in thefollowing page.the hints given in Butter scoring guide will aid the judge to scorethe product properly.


Butter score Card

Placescoreoppositetheratingforperfectscore.checkcriticisminspaceoppositetothedefect noted and in proper sample column. Write any other criticisms if necessary. donot write anything in space indicatinggrade.

Perfect score Criticisms sample number

Flavour 12 samplescores

normalrange7.5to12

Criticism

Acid

Bitter

cheesy

coarse

cooked

cowy

Feed

Fishy

Flat

Malty

Metallic

Musty

neutralizer

oily

oldcream

creamorgarlic

rancid

scorched

tallowy

Unclean

Weedy

Whey

Yeasty

Body and Texture 6 samplescores


normalrange3to6

Criticism

crumbly

greasy

gummy

Leaky

Mealy/grainy

raggedboring

short

Pasty/sticky

Weak/soft

Colour 3 samplescores

normalrange2to4

Criticism

Mottles,uneven,wavy

specks

salt 2 samplescores

normalrange2to3

Criticism

gritty

sharp

Package 2 samplescores

Criticism

total25 totalscoreofeachsample

totalgradepersample

Butter scoring guide

the scores suggested here are to be used as a guide only and are not to be used asspecific scores with no range. For example, a slight acid flavour defect may be scored10.5or 9.5aswell as the scoreof 10 suggested.thenumerical score is to beusedasan indicationof the intensity of thedefect.

Flavour

slight Definite Pronounced

Acid 10 9 8

Bitter 9 8 7

cheesy 9 8 7

coarse 10 9.5 9

cooked 10 9.5 9.5

cowy 9.5 9 8


Feed 10 9.5 9

Fishy 9 8.5 8

Flat 10 9.5 9

Malty 9.5 8 8.5

Metallic 9.5 8 8.5

Musty 9.5 9 8.5

neutralizer 9.5 9 8.5

oily 9 8.5 8

oldcream 9.5 9 8.5

onionorgarlic 8.5 8 8

rancid 8 8.5 8

scorched 10 9.5 9

tallowy 9 8.5 8

Unclean 9.5 9 8.5

Weedy 9 8.5 8.5

Whey 10 9.5 9

Yeasty 9 8.5 8

Body and Texture

crumbly 5.5 5 2

greasy 5.5 5 2

gummy 5.5 5 2

Leaky 5.5 5 2

Mealy/grainy 5.5 5 2

raggedboring 5.5 5 1

short 5.5 5 2

Pasty/sticky 5 4.5 1

Weak/soft 5.5 5 2

Colour

colourspecks 2.5 2 1

Un-naturalcolour 2.5 2 1

Mottled 2.5 2 1

Wavy 2.5 2 1

salt

gritty 1.5 1 1

sharp 1.5 1 1


Part CSensory Evaluation of Ghee

name: __________________________ date: ______________

Desirable sensory attributes of ghee

Flavour:Perfectgheeflavourcanbedescribedasmultitudeofsensoryperceptionswhicharepleasant,enjoyableandlingersinmouth.thevillageproducedghee(purelydesighee)ischaracterizedbyacurdyflavourthatlingersinthemouth.thehighlyprizedcharacteristicflavour of ghee is due to a complex mixture of compounds produced during the variousstages of processing. carbonyls, dicarbonyls, lactones, free fatty acids, esters, alcohols,diols and hydrocarbons are the major compoundsassociated with the flavour of ghee.

Texture:granulationofgheeisanimportantcriterionforitsselection.goodgrainytextureismuchappreciatedbyconsumers.Milkfathasauniquepropertyofforminggrains.textureof ghee depends on a number of factors such as source of fat, method of preparation,amountoffreefattyacids,rateofseeding,storageconditionsamongothers.Buffalogheeis around 74% solid if stored undisturbed at 28°c for 20-24 h. similarly, cow ghee andgoat ghee are 70% and 30% solids respectively under identical conditions of storage.consumersdonot likehard, greasyorwaxy texture in ghee.

Colour:cowgheehasdistinctgoldenyellowcolourduetoitshighcarotenoidscontent(about72µg/100g),whilebuffalogheehaswhitecolourwithgreenish tingedue to thepresenceof biliverdin and bilirubin. colour of ghee also depends on its method of manufacturesuch as ghee made by direct cream method is darker in colour. Brown discolouration isa serious defect in ghee.

Technique for sensory evaluation of ghee

1. representative sample should be drawn from the bulk lot in a clean and dry glassbottle.the bottle should be capped.

2. samples should be presented at room temperature. odour, taste and residue arebetter detected at 40°c while texture is analyzed after solidification. crystallizationtemperature for cowghee is 25-30°c and for buffalo ghee is 30-35°c.

3. startwith thevisualobservationof thesample.Judge thecolourfirst,and then lookfor suspended impurities (residue).


4. remove the lid and perceive theodour immediately by inhaling the smell.

5. take a spoonful of ghee in mouth for taste and aroma. After each sample, mouthshould be rinsed with 1% lukewarm (40°c) salinewater.

6. Body and texture is evaluated with thehelp of a spatula or glass rod.

sensory evaluation Card for ghee

name: date:

a. Assign score for each sample for different characteristics. First go through sectionB.

characteristics defectsamplenumber

Flavour12

normal

Flat/Lacking

curdy

Burnt

rancid

oxidized

smoky

texture8greasy

Hard

colour3 Brown/burnt

Freedomfromsuspendedimpurities2

totalscore25


B. indicate, if any, thedegreeof defects suchas following.encircle theoneapplicableand deduct from the attribute:

Characteristics DefectDegree of defect

suspicious slight Pronounced

Flavour

Flat/Lacking 0.5 1 2

curdy 1 1 4

Burnt 1 1.5 4

rancid 2 4 6

oxidized 2 4 6

smoky 0.5 1 2

texturegreasy 1 1.5 5

Hard 1 1.5 5

colour Brownburnt 0 1.5 2

Freedomfromsuspendedimpurities

gheeresidue 0.5 1 1.5

grading: After computation of recorded scores in the abovetable by the panelists, thefollowing gradation should be specified:

Quality score grades

excellent 22.5ormore A

good 20-22 B

Fair 18-19 c

Poor 17andbelow d


Part DSensory Evaluation of Dahi

name: __________________________ date: ______________

Desirable sensorial Characteristics of Dahi

Flavour: goodqualitydahi shouldhavepleasant, sweetisharomaandamild cleanacidtaste. A good diacetyl flavour is always desired in dahi. it should be free from any offflavour.Anysignofbitterness, rawness, yeasty, sharpanduncleanoff flavourshouldnotbe present in dahi.

Body and Texture: good dahi should be a weak gel like junket when made from wholemilk. the body should be firm, homogenous and free from gas holes and air bubbles.on cutting, the edges should appear clean and sharp. the surface should be smooth,preferably with a creamy layer. defects like graininess or lumpiness, ropiness, shrunken,thin and wheying off should be absent in dahi.

acidity: generallyacidity in the rangeof0.75-0.85% lacticacid isappropriated forgoodquality dahi. excessive acidity imparts too much sourness and sharp astringent taste tothe product, whereas lowacidity is consideredas rawor bland.

Colour and appearance: itshouldbecreamyyellow ifmade fromcowmilkandcreamywhite if made from buffalo milk. it should be attractive, pleasing and uniform withoutshowing any sign of browning and visible foreign matter. dahi should have smooth andglossy surface without traces of any free whey on sides or top. consumers often judgethewholesomenessandpurityofdahionthebasisofpresenceofacreamy layeronthetop, hence it is usually desirable.

sensory evaluation technique of dahi

1. Firstlookoutsideofthecontainer.Lookforanysmudgesonthepackage,andwhetherthe manufacturing date is easy to readand in theproper place.

2. openthecontainerwithoutdisturbingtheproductandimmediatelyassesstheproductfor itsodour.Viewthetopoftheproduct,particularlynoticeforanywheyseparation,yeast ormouldgrowth, discolourationorwatery liquid exudates.

3. Lookaround thesidesof thecup forpossible indications that theproductmayhaveshrunk.


4. trip the cup upside down on a plate and puncture the bottom.then lift the cup toget a dahi ‘mound’ left on a plate.With the help of a spatula or a knife scrape outdahi remaining in the cupbottom.notice for anyunusual aromas.

5. observe how it appears on the plate.the dahi should resemble a thick mass withlittle or no running.

6. next, notice for the presence for any unusual colour. if the dahi colour does notresemblethetypeofmilkfromwhichit ispreparedthentheproduct ischaracterizedto possess‘atypical colour’.

7. Place a spoonful of dahi in the mouth and notice how dahi clings or sticks to thetongue and sidesof the mouth.

8. Move dahi in mouth using tongue and notice how fast the dahi dissipates off thetongueas it isbeingmovedaround. ifdahi is lowintotalsolids, itwilldissipatefast,thus it’s body perceived to beweak.

9. After noticing the texture and mouthfeel, perceive the first flavour sensations andnotice where in the mouth they are being observed. one of the first sensations isacidityofdahi.thesensation isonthesidesof tongue.After theacidsensation, thenext flavours that arenoticed are cooked, toohighor low flavouring.

10. then,noticeforthepresenceofanystrongoff-flavourslikeoxidized,atypical(foreign),old ingredient, unclean, and yeasty.

11. expectorate (spit it out) the dahi from mouth so that the flavour will not stay in themouth for long timeafterwards.

12. Afterexpectorating,someflavoursthatarenotassociatedwithbeingthemostpleasantarenoticed.theseincluderancid,bitter,oldingredient,lacksfreshnessandunnaturalflavours.

13. indicate the scores for different attributes in the evaluation card.the hints given insection Bwill aid the judge to score theproduct properly.

14. defects arising from pronounced manufacturing, handling and storage errors, suchas rancid, old ingredient, foreign, oxidized or spoilage issues, such as unclean oryeasty require greater penalties than less serious defects, such as low acid, highacetaldehyde, etc. the origin and remedies of some common defects of dahi arepresented below.


sensory evaluation Card for Dahi

name: date:

a. Assignscore foreachsample fordifferentcharacteristics.First go through section B.

CharacteristicsMaximum

scoresample number

Flavour 10

Body&texture 7

Acidity 3

colourandappearance 3

container&closure 2

Total 25

B. indicate, if any, the degree of defects as given below by writing s for slight, D for Definite & P for Pronounced in the respective box and assign score for thecorresponding attribute:

attributes slight Definite Pronounced sampleno

Flavour

Highacetaldehyde 9 8 7

Lacksfineflavor 9 8 7

cooked 9 8 7

Flat(Lowdiacetyl) 8 6 7

Foreign 8 7 6

oldingredient/stale 8 5 3

oxidized 6 4 1

Yeasty 6 4 2

Unclean 6 4 1

Bitter 5 4 2

rancid 4 2 1

Body & Texture

Wheyingoff 6 4 1

thick 6 4 3

thin 6 4 3

gellike 6 4 3


ropy 4 3 1

acidity

Highacid 3 2 1.5

Lowacid 2.5 2 1.5

Colour & appearance

Atypicalcolour 2.5 2.0 1.5

Presenceofsuspendedparticles/foreignmatter 2.0 1.5 1.0

excessivedarkcolour 1.5 1.0 1.0

Wheyseparation 2.0 1.5 1.0

Layeredappearance 1.5 1.0 1.0

Container & Closure

smudged/Blurredprint

1.5 1 0

difficultyofopening 1.5 1 1

deformedcontainer 1.5 1 0

remarks, if any:

signature


Part ESensory Evaluation of Paneer

name: __________________________ date: ______________

sensorial characteristics of good quality paneer

Colour and appearance: excellent quality paneer should have uniform marble whitecolour with greenish tinge if made from buffalo milk and slightly yellowish white colour ifprepared fromcowmilk.

Body and Texture: thebodyofpaneershouldneitherbetoofirmnortoosoft.thetextureof good quality paneer should be compact, smooth, slightly spongy and velvety. Whilemasticating, itshouldimpartafeelingoffibroustexturewithmodestdegreeofchewiness.Paneer should retain its shape while frying.

Flavour: Paneermusthaveacharacteristicsblendoftheflavoursofheatedmilk,coagulatedcurd and acid. it is pleasant, mildly acidic, slyght sweet andnutty.

Technique for sensory evaluation of Paneer

1. tempering:the optimum temperature of sensory evaluation of paneer is 15°c. it ishighlyessentialthatthetemperatureofallthesamplesshouldbesameforuniformityin evaluation of body and texture.

2. startwiththevisualobservationofthepackageforneatnessandcleanliness,properprotectionandabsenceofsoilingmaterial,moisture/wheydropletsetc.onthesurface.collection of whey inside the package is highly undesirable.

3. removethesamplefromthepackageandimmediatelyinhalethesmellandobservethesurface.thespoilageofpaneerduringstoragestartsfromsurfaceduetoformationofbacterialslime(greenish/yellowishcoloration)andproductionofputridsmell.Also,note the colour of the product, presenceof burnt particles in thepaneer samples.

4. collect a slice/plug from the larger blockwith thehelp of a knife.

5. While cutting, note the resistance offered and whether the plug is intact or brokeninto pieces.

6. Applysomepressureonthepaneerblockwiththumbandnotewhetherthecompressedarea is returnedback to its original formafter removing thepressure.


7. take a piece of paneer in the mouth and start masticating, while masticating notethe ease of bitingby teeth and the tastequality andoverall flavour.

8. expectorate the sample, observe the after taste and notice whether or not anyoff-flavour is present (this could be better observed by inhaling a whiff of fresh airand then slowly exhaling it, while noting for the presence of any off-flavour in thebackground).

Paneer score Card

section a: evaluate the given sample of paneer for its sensory attributes and placeappropriate scores against each sample in the following table. Use the scoring guidegiven insection B.

attributes Maximum score

sample scores

Flavour 12

Bodyandtexture 10

colourandappearance 3

Package 2

total 25

remarks: signature

seCTIon B

Paneer scoring guide

the scores suggested here are to be used as a guide only and are not to be used asspecific scores with no range. For example, a slight acid flavour defect may be scored10.5or 9.5aswell as the scoreof 10as suggested.thenumerical score is to beusedas an indication of the intensity of thedefect.

attribute Defect slight Definite Pronounced

Flavour (12)

Bitter 10 9 8

Feed/weed 9 8 7

Flat 11 10 9

Foreign 10 9 7

Musty 10 9 7

Putrid/cherry 10 9 7

rancid 10 9 7


attribute Defect slight Definite Pronounced

smoky/Burnt 11 10 9

sour/acid 11 10 9

stale 11 9 8

Unclean 10 9 7

Yeasty 10 9 7

Body & texture (10)

crumbly 9 9 7

Hard 9 9 7

Mealy/coarse 9 8 6

open 9 8.5 7

Pasty 9 8 5

rubbery/chewy 9 8 7

weak 9 8 7

Colour and appearance (3)

dull 2.5 2 1.5

dry/skin 2.5 2 1.5

Mouldy 1 0 0

surfacetime 2 1 0

Visibledirt/foreignmatter 2 1 0

Package (2)damaged 1 0.5 0

soiled/greasy 1.5 1 0

grade the sample asunder:

Total score grade

23ormore excellent(A)

21-22 good(B)

15-20 Fair(c)

19orless Poor(d)


review Questions

1. What are the precautions that need to be takenduring sensory evaluationofmilk?

2. What are the desirable flavour attributesofmilk?

3. What is the score cardprescribed for sensory evaluationofmilk?

4. What are the possible defects in butter?

5. Why is cowghee golden yellow in colour?

6. What is the procedure for carrying out sensory evaluationof ghee?

7. What are the desirable body and textureattributes of dahi?

8. What is the technique forsensory evaluationof paneer?

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