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PRESENTATION ON“Fermented milk products –

Their nutritional & therapeutic value”

Submitted to:-Asst. Prof. Anuj Gautam. Course code:-RAWE

Course title:-Rural Agriculture Work Experience Credit hour:- (0+4)

Submitted by:-ABHINAV VIVEKID No.- R-13001

B.Sc.(Ag.) 4th Yr., INSTITUTE OF AGRICULTURE SCIENCES, BHU

STATUS OF THE DAIRY SECTOR IN INDIA.• The ‘Oyster’ of global dairy industry, 1st in global milk production & accounts for 18.5 per cent of world milk

production.

• World milk production- 765 million tonnes (2013) 789 million tonnes (2014) Increase by 3.1 per cent.

-FAO.Source: Press Information Bureau.

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2009-10 2010-11 2011-12 2012-13 2013-14 2014-150

20

40

60

80

100

120

140

160

116.4 121.8 127.9 132.4 137.7 146.3

Annual Milk production over the yearsIn

mill

ion

tonn

es

YearsSource: Press Information Bureau.

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2009-10 2010-11 2011-12 2012-13 2013-14 2014-150.00%

1.00%

2.00%

3.00%

4.00%

5.00%

6.00%

7.00%

3.78%

4.66%4.97%

3.54%3.97%

6.26%

Annual growth rate of Milk productionPe

rcen

tage

gro

wth

YearsSource: Press Information Bureau.

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Uttar Pradesh Rajasthan Andhra Pradesh Gujarat Punjab0

2

4

6

8

10

12

14

16

18

20

17.57

10.58 9.45 8.07 7.27

Percentage share of Milk production (2013-14)Pe

rcen

tage

sha

re

Top States

Source: Basic Animal Husbandry & Fisheries Statistics 2015. 6

2009-10 2010-11 2011-12 2012-13 2013-14 2014-15240

250

260

270

280

290

300

310

320

330

273281

290 296307

322

Per capita availability of Milk (gram / day)G

ram

per

day

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

Punjab Haryana Rajasthan Gujarat Himachal Pradesh

0

200

400

600

800

1000

1200

980800

572 506 461

Per capita availability of Milk (2013 - 14)G

ram

per

day

Top StatesSource: Basic Animal Husbandry & Fisheries Statistics 2015. 8

….• The per capita availability of milk in INDIA- 322 grams per day (2014-15) WORLD- 294 grams per day(2013-14).

Import Export

Quantity (Tonnes) 9973.799 159250.065

Value (Crores) 213.6556423 3325.836423

Indian dairy Sector business (2013-14)

Source: Basic Animal Husbandry & Fisheries Statistics 2015. 9

FERMENTATION

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

Example- Yeast.

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HISTORY OF FERMENTATION

In 1850s and 1860s Louis Pasteur became the first

scientist to study fermentation when he demonstrated

that lactic acid fermentation was caused by living

organism.

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FERMENTED MILK PRODUCTS

CheeseYogurt

Cultured buttermilk

Acidophilus milkCurd

Kefir

Shrikhand / Chakka

Lassi

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FERMENTED MILK PRODUCTS NAME TYPE OF MILK MICROBES INVOLVEDYoghurt Cow’s Milk Steptococcus thermophilus, L. acidophilus,

Lactobacillus delbrueckii ssp. Bulgaricus.

Curd (Dahi) Cow’s or Buffalo’s Milk L. lactis ssp. Lactis, Streptococcus lactisL.delbrueckii ssp. Bulgaricus,L. plantarumS. thermophilus, S. cremoris, Lactococci sp.

Cultured butter milk Buffalo’s or Cow’s milk S. lactis subsp. Diacetylactis, S. cremorisLactococcus lactis ssp. Diacetylactis, Leuconostoc sp.

Lassi Buffalo’s or Cow’s milk L. bulgaricus

Acidophilus Milk Cow’s Milk L. Acidophilus

Shrikhand / Chakka Buffalo’s or Cow’s milk S. thermophilus, L. bulgaricus

Cheese Cow’s, Buffalo’s, goat’s milk, sheep milk

L. lactis subsp. lactis, L. lactis subsp. cremoris, L.lactis ssp. diacetylactis, S. thermophilus, L. delbueckii ssp. Bulgaricus, Priopionibacterium shermanii, Penicillium roqueforti etc.

Kefir Sheep’s, cow’s, goat’s or mixed milk

Lactobacillus kefir, Torula kefir, S. kefir,Lactobacillus brevis, Lactobacillus acidophilus,Saccharomyces.

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Lactococcus lactis Streptococcus cremoris

Penicillium roqueforti Lactobacillus casei Lactobacillus plantarum

Lactobacillus acidophilus

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YOGHURT“A coagulated milk product obtained by lactic acid

fermentation of milk through the action of S.salivarius

ssp. thermophilus and L.delbrueckii ssp.Bulgaricus with

or without addition of whole milk powder or skimmed

milk powder or whey powder. The desirable

microorganisms in the final product must be viable and

abundant”.

-FAO / WHO (1976).15

PRODUCTION OF YOGHURT

Raw materials (milk) Clarification Standardization Homogenization

Heat treatment at 90 to 95oc for 5minsPasteurisation (30 min at 85°C / 10 min at 95°C)

Cooling (42oC) Inoculation Fermentation (till acidity is 0.85 to 0.90 per cent)

Addition of fruit / flavourCooling & Mixing (5-22oC) Packaging

Final Cooling (5oC) Storage etc.

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NUTRITIONAL COMPOSITION OF YOGHURT

Energy 97 K Cal

Carbohydrates 3.98 g

Fat 5.0 g

Protein 9.0 g

Vitamin A 44 µg

Vitamin B1 0.023 mg

Vit.B2 0.278 mg

Vit. B3 0.208 mg

Vit. B5 0.331 mg

Vit. B6 0.063 mg

Vit. B12 0.75 µg

Magnesium 11.0 mg

Manganese 0.009 mg

Phosphorus 135 mg

Potassium 141 mg

Sodium 35 mg

Zinc 0.52 mg

Water 81.3 g

Nutritional values per 100grams

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Therapeutic values of Yoghurt• Immunity development.

• Beneficial to your heart. 

• Cures arthritis.

• May help certain gastrointestinal conditions, including: Lactose intolerance, Constipation, Diarrhoea, Colon cancer & Inflammatory bowel disease.

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INDIAN CURD (DAHI)“A semi solid portion obtained from pasteurized/ boiled

milk by souring using a harmless lactic acid bacteria or

other bacterial culture.”

-PFA (1955)

Types of Dahi Maximum acidity (%) Dominating culture

Sweet 0.7 Streptococcus sp.

Sour 1.0 Lactobacilli sp.

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Preparation of DahiReceiving milk Pre- heating (35-40oC)Filteration / Clarification

Standardisation (2.5-3% fat / 10% SNF)

Pre- heating (60oC). [Continue heating till quantity of milk is reduced by half and then add appropriate amount of sugar in it and stir till it dissolves fully to prepare Mishti Doi.]

Homogenisation (65-70oC) Pasteurization (80-90oC for 15-30 mins) Cooling (22-25oC)

Inoculation (with 1-3% of specific starter culture) Packaging (in plastic cups, bottles etc.

Incubation (22-25oC for 10-14 hours till acidity reaches 0.6-0.8 %)Curd (Dahi)

Cooling & Storage (5oC)20

Composition of Indian Curd / Dahi (percentage)

Water Protein Fat Lactose Ash Acidity85 - 88 3.2 – 3.4 5 - 8 4.6 – 5.2 0.70 – 0.72 0.5 – 1.1

Nutritional values of Indian Curd / Dahi (Per 100 gm) Fat Carbohydrate Protein Cholesterol Sodium Potassium

4.3 g 3.4 g 11 g 17 g 364 g 104 g

• It also contains vitamin A, D, B12, calcium and magnesium.

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Therapeutic values of Indian Curd / Dahi

Aids the digestive system.

Responsible for stronger bone and teeth.

Rejuvenates the skin.

Good for scalp & hair.

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SHRIKHAND

A semi- solid, sweetish- sour fermented milk

product, prepared from dahi. It may contain fruits,

nuts, sugar, cardamom, saffron and other spices.

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Preparation of ShrikhandReceiving milk Pre- heating (35-40oC) Filteration / Clarification

Standardisation (6% fat / 10% SNF)Pasteurization at 71oC for 10 mins

Cooling (28-30oC) Inoculation (with 1-3% of specific starter culture)

Incubation (28-30oC for 15-16 hours till acidity reaches 0.6-0.8 %)Curd (Dahi)

Hanging in muslin cloth for the removal of whey for 8-10 hours Chakka

Mixed with sugar and well kneaded for uniform mixing, flavors, nuts, fruits, herbs and spices may also be added

Srikhand, served chilled.

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Nutritional composition of Chakka & Srikhand (percentage)

Product Moisture Fat Protein Lactose Ash Sugar Lactic acid

Chakka 59.6 22.4 10.3 4.4 1.0 - 2.3

Shrikhand Wadi 6.5 7.4 7.7 15.9 0.8 62.9 1.0

The nutritional and therapeutic values of chakka & srikhand

are more or less the same as that of Indian Curd (Dahi).

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LASSI

A white to creamy white, viscous liquid with a

sweetish, rich aroma and mild to high acidic taste. It

is flavored either with salt or sugar and other

condiments depending on regional preferences.

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Preparation of LassiIndian Curd (Dahi) Breaking of curd by

agitation

Addition of sugar syrup (12-15%)Addition of flavor (rose flavor)

Homogenization Mixing well, standing for 1 hr and then packing

The nutritional & therapeutic value of Lassi is more of less the same

as that of Indian Curd (Dahi) except Lassi having higher quantity of

sugar in it. 27

ACIDOPHILUS MILK

These are sour milk products in which milk is

allowed to ferment under conditions that favour the

growth and development of larger number of

Lactobacillus acidophilus alone or in combination

with other lactic acid bacteria or lactose fermenting

yeasts.28

Preparation of Acidophilus milkReceiving milk Pre- heating (35-40oC) Filteration / Clarification

Standardization SterilizationCooling (40oC)

Culture preparation (L. acidophilus) Inoculation (1-2% starter culture) at 37oC at PH 4.8

PackagingIncubation (37 ± 1°C till setting)

Cold storage (5° C)

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Nutritional composition of Acidophilus milk (per cup-240 ml)

COMPONENTS AMOUNT % VALUE

Calories 110 -

Fat 3 g 4

Cholesterol 10 mg 3

Sodium 130 mg 5

Carbohydrates 13 g 4

Protein 8 g 16

Vitamin A - 10

Vitamin C - 2

Vitamin D - 25

Calcium - 30

* Per cent daily values are based on a 2,000 calories diet.30

Therapeutic values of Acidophilus milk.

• Relieves from various gastrointestinal disorders.

• Possible improvement in immune status.

• Lower proliferation of cancerous cells.

• Possible lowering of blood cholesterol.31

Buttermilk is really the liquid left from butter

making. However, cultured buttermilk is a

fermented milk product made from pasteurized

skim milk low fat milk in which mesophilic lactic

acid bacteria is added as starter.

Cultured Buttermilk

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Preparation of Cultured Butter milkSkimmed or Low- fat milk

Cooling (22oC)Inoculation by starter culture @ 1-3 % for 12 – 14 hours

Packaging

Pasteurization at 82-88oC for 10 – 30 mins.

Gentle stirring to break the curd and cooling to 7.2oC in order to stop fermentation

Storage under referigeration

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Composition of Cultured Butter milk (in percentage)

Water Protein Fat Ash Sugar

90.7 3.5 0.5 0.7 4.6

Rich in Vit.B12, Potassium, Calcium, Riboflavin, Phosphorus, Zinc & Probiotics.

Deficient in Iron, Vit. C and dietary fibre.

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Therapeutic properties of Cultured Butter milk

Responsible for healthy gastro-intestinal system.

Promotes nerve cell growth and helps fight stress & anaemia.

Boosts the body immune system.

Responsible for bone health & to minimize the blood pressure.

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CHEESE

• A product obtained from milk by coagulating the casein with

the help of rennet or similar enzymes in the presence of lactic

acid produced by added microbes, from which part of the

moisture has been removed by cutting, cooking or pressing

which has been shaped in a mould and then ripened by

holding it for some time at suitable temperature and humidity.

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Classification according to FSSAITYPE MOISTURE (%) FAT (%)

Soft cheese 50 – 60 Not more than 20

Semi-soft cheese 45 – 60 Not more than 45

Hard cheese 30 – 48 Not more than 48

Semi-hard cheese Not less than 45 Not more than 70

Blue cheese 40 Not more than 75

Mozzarella cheese 45 – 60 Not more than 35

Extra-hard cheese Not less than 36 Not more than 3237

Method of preparation of CheeseReceiving milk Pre-

heating Filteration Standardization Pasteurization

Adding Starter (Ripening)Adding colourAdding RennetCoagulation / setting

breaking up of the coagulum Cooking (up to 37 – 39oC) Drainage of Whey

CheddaringMillingSalting @1-2 %Hooping (for final shape)

Dressing

Pressing Drying (at 12 -16oC & 50 % humidity) Paraffining

Curing / MaturingStorage (0 -16oC / 2-3 months)

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Composition of Cheddar Cheese (percentage)

Moisture Fat Protein Ash & salt

36.8 33.8 23.7 5.6

Nutritional value of Cheese

Source of milk proteins.

Source of calcium & phosphorus.

Source of several fat soluble vitamins namely, A, D E & K.

It is a concentrated form of energy; Cheddar cheese gives about 400 calories / 100g.39

Therapeutic values of Cheese

Essential for Bone & dental care.

Helpful for maintaining balanced body weight.

Beneficial for heart health and may reduce the risk of hypertension.

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FUTURE THRUST AREAS

Improving processing infrastructure.

 More focus on improving research.

Ecology & environment.

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CONCLUSION

Fermented milk products are quite beneficial as these-

• increases shelf life.

• value addition.

• avoid wastage of milk.

• enhances the health of consumers.

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THANK YOU