Name : Y.Venkat ReddyDesignation : Senior lecturer/ PackagingBranch: Packaging TechnologyInstitute : J.N.Govt Polytechnic, Ramanthapur, Hyderabad Year /Semester : VI SemSubject: Product PackagingSub. Code : Pkg-602Topic : Packaging of Dairy productsDuration : 100 minutes.Sub Topic : Packaging of other Dairy ProductsTeaching Aids : PPT,Animation,Photographs

DEPARTMENT OF TECHNICAL EDUCATION ANDHRA PRADESH

Pkg 602.9,10

Up on the completion of the topic the student will able to understand

Dairy products .Types of dairy products.Packing , transport and storage packaging of diary products OBJECTIVES

Pkg 602.9,10

Dairy product

Dairy products are generally defined as foodstuffs produced from milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory.

Pkg 602.9,10

Type of dairy products

Powdered milkButtermilkCondensed milkButterGhee Yoghurt Ice cream Egg

Pkg 602.9,10

Type of dairy products

Powdered milk is a powder made from dried (dehydrated) milk solids.

Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content

Photo of powdered milk

Pkg 602.9,10

Powdered milk is made by spray drying nonfat skim milk. Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. Resulting concentrated milk is sprayed into a heated chamberleaving fine particles of powdered milk solids.

Pkg 602.9,10

Buttermilk

Buttermilk is a fermented dairy product produced from cow's milk with a sour taste.

Originally, buttermilk was the liquid left over from churning butter from cream ( buttermilk)

Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.

Pkg 602.9,10

A half drunk glass of Buttermilk, notice how thick it is from the trails left behind on the glass

Pkg 602.9,10

Condensed milk Condensed milk

Sweetened condensed milk

Sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added.

Pkg 602.9,10

Can of Black & White condensed milk for international trade

Pkg 602.9,10

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk.

Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.

Pkg 602.9,10

The most common form of butter is made from cows' milk, Salt, flavorings, or preservatives are sometimes added to butter. Butter produces clarified butter or ghee, which is almost entirely butterfat.

Pkg 602.9,10

When refrigerated, butter remains a solid.Softens to a spreadable at room temperature, Melts to a thin liquid at 3235C (9095F).The density of butter is 911kg/m3.Butter generally has a pale yellow color, but varies from deep yellow to nearly white.The color of the butter depends on the animal's feed.

Pkg 602.9,10

Butter

Pkg 602.9,10

Types of Butter

Cultured butter Sweet cream butter Cream butter

Pkg 602.9,10

Ghee Ghee "ghee" or "fat" is a class of clarified butter that originated in the Indian subcontinent and is important in Indian .

Pkg 602.9,10

Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom.

The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration,

Pkg 602.9,10

Ghee in a jar

Pkg 602.9,10

Yoghurt.

Yoghurt is a dairy product produced by bacterial fermentation of milk.

Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt.

Pkg 602.9,10

Yoghurt variety

Pkg 602.9,10

Frozen yogurt is served as a low-fat or fat-free alternative to ice cream.

Frozen yogurt is a dessert similar to ice cream, but lower in fat.

It is typically made with yogurt and frozen yogurt can be sour or sweet.

Frozen yogurt is also a frozen dessert that combines the flavors and textures of ice cream and sherbet.

Pkg 602.9,10

Frozen yogurt

Pkg 602.9,10

Ice cream

Ice cream (originally iced cream) is a frozen dessert made from dairy products, such as milk and cream

Adding flavorings and sweeteners, such as sugar

Mixture is stirred slowly while cooling to prevent large ice crystals

Results in a smoothly textured ice cream.

Pkg 602.9,10

Strawberry ice cream

Caramel ice cream

Pkg 602.9,10

Egg

An egg is a round or oval body laid by the female of many animals,

An ovum surrounded by layers of membranes and an outer casing,

An eggs are considered a good source of protein and chorine

Pkg 602.9,10

Chicken egg (left) and quail eggs (right), types of egg commonly used as food

Pkg 602.9,10

Egg packaging, transport and storagePackaging of shell eggs

Nature has given the egg a natural package - the shell. An Egg is an extremely fragile productSerious losses can result from shell damage. An eggs be protected by the adoption of specialized packaging and handling procedures

Pkg 602.9,10

Functions of packagingPackaging is an important component in delivering quality eggs to buyers. (Packaging protects the eggs from)Micro-organisms, such as bacteriaNatural predatorsLoss of moistureTaintingTemperatures that cause deterioration

Pkg 602.9,10

Factors to be consideration for packaging eggs. (Requirements for a particular market), Quality maintenanceStorage facilitiesType of transportDistance to be travelledClimatic conditionsTime involvedCosts.

Pkg 602.9,10

STORAGE OF EGGS

The storage of shell eggs during the main laying season, in order to conserve them for consumption when they are scarce, has been practiced for many centuries.

For the successful storage of eggs, the following conditions must be met.

Pkg 602.9,10

The eggs placed in storage must be cleanPackaging material used should be new, clean and odourless. The storage room must be free from tainting. The storage room must be kept at a constant temperature and humidity must be checked. Air circulation in the storage room. Eggs should be stored so that they are allowed to breathe

Pkg 602.9,10

TRANSPORT OF EGGS

For the successful transport of shell eggs three essential requirements must be met.

1. The containers and packaging materials must be such that the eggs are well protected against mechanical damage.

Pkg 602.9,10

2. Care should be taken at all stages of handling and transport. Workers handling eggs should be instructed (need for careful handling). 3. The eggs must be protected at all times against exposure to temperatures that cause deterioration in quality as well as contamination, especially tainting.

Pkg 602.9,10

Recommended temperatures for loading and transport Transport over 2 or 3 days 5 or 6 days

Maximum on +6c +3c loading

Recommended for transport -1to+3c -1 to + 1c

Acceptable for transport 1to + 6c 1to+3c

Pkg 602.9,10

SUMMARYDairy productsTypes of dairy products like :Butter milk Condensed milkButter and its typesGheeYoghurtIce-creamEgg its packing , transport and storage packing of shell eggs

Pkg 602.9,10

Quiz 1)Bacterial fermented dairy product is :a) ghee b) yoghurt c) buttermilk

Pkg 602.9,10

Frequently asked Questions

Define dairy products and state its types.Explain about : Buttermilk , condensed milk and butter.Give a brief note on egg transport and storage. What are the factors considerable for packing eggs

Pkg 602.9,10