Dairy products slideshare. Additionally, it includes...

Dairy products slideshare. Additionally, it includes references for This document provides an overview of dairy product processing, including definitions, standards, and key processing steps. It notes the growing demand for dairy products and the potential for young people to innovate and transform the sector. There are four main types of mechanical separation: sedimentation, centrifugal separation, filtration, and sieving. Discover the fascinating world of dairy production, from cows to processing plants. Dive into milk breeds, equipment, and regulatory requirements. 87. Food Spoilage_Microbiology SlideShare - Free download as PDF File (. 7% water 4. Additionally, it discusses various The document discusses the importance of chemical quality control, quality assurance, and total quality management in the dairy industry, emphasizing rising consumer awareness and regulatory frameworks. The document also covers the production process for butter including cream preparation, neutralization, standardization, pasteurization, ripening, cooling, churning and salting. Slideshow 2352312 by lou This document summarizes microbiology in dairy products. It describes procedures for determining properties such as total solids, fat content, moisture content, weight per unit volume, added starch, titratable acidity, total carbohydrates, and salt content. FILLED MILK:-same as recombined milk, except that the fat is derived from a vegetable source. It discusses how milk and dairy products are suitable for microbial growth. It follows a cooperative business model and competitive pricing strategy. Key points covered include This document covers the science of fermentation in food processing, detailing its definition, types, and metabolic processes involving microorganisms like yeasts and bacteria. This document provides an overview of the dairy industry in India. These steps include raw milk collection, separation, standardization, homogenization, heat treatment, packaging and more. 3 Pesticide residues refer to any pesticide substance or its metabolites that remain in food, water, or animal feed after application. Milk. Pasteurisation: Destroys all pathogenic bacteria, or disease causing bacteria. It outlines the nutritional parameters, factors affecting quality, production methods, shelf life, packaging, and common defects in both products. It provides details on the production processes and microorganisms involved in each product. Learn about common hazards like bacteria, viruses, pesticides, hormones, and heavy metals. It reviews the nutritional value of dairy, types of products, processing methods, and discusses health benefits and challenges in the industry, including environmental and ethical concerns. From milking parlors to grading standards Understand potential hazards in dairy products and how to ensure their safety from microbial, chemical, and physical contamination. It discusses the composition of milk, including water, fats, vitamins, minerals, enzymes, carbohydrates, protein and lactose. Learn about milk composition, international consumption, milk processing methods, and dairy industry practices. It also discusses retort packaging processes and benefits. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. The dairy industry processes raw milk into products like milk, butter, cheese and ice cream. This document provides an overview of dairy product processing, including definitions, standards, and key processing steps. Learn about the nutritional value of dairy, milk production, and processing of products like cheese, butter, and yogurt. Sedimentation involves settling solids to the bottom of a liquid. 1. The document discusses the youth's involvement in Nepal's dairy industry, highlighting its significant contribution to the GDP and opportunities for employment amidst challenges such as limited access to finance and education. - Download as a The document provides information about the dairy industry and dairy processing. These microorganisms are used as starters to produce important dairy products like fermented milk, butter, and cheese. It defines milk and describes the quality control process during milk production. It explains pasteurization and homogenization. 3% protein 0. MICROBIOLOGY OF MILK AND DAIRY PRODUCTS Mr K. Standard Plate Count (SPC) - A reference method that uses serial dilutions and agar plating to quantify viable bacteria present in milk samples. It covers aspects such as the nutritional value of milk from different species, various milk products, and the effects of processing methods like pasteurization and homogenization. 3. Ice cream is a frozen dairy product made by suitable blending and processing of cream and other milk products, together with sugar and flavour, with or without stabilizer or colour, and with the incorporation of air during the freezing process. It discusses the key components of butter including milk fat content and microbiological standards. Cheese production involves adding This document outlines methods for analyzing various milk products including ice cream, milk powder, butter, cheese, and margarine. It highlights India's growth in the dairy sector and the investment opportunities it presents for global entrepreneurs. These are growth hormones given to cows to improve milk production. The regulations emphasize environmental factors to minimize cross- contamination of products and errors, however, they do little to minimize within-batch and batch-to- batch variation. This document provides an overview of milk and milk products. Milk should contain 8. Delve into the role of dairy goats and the production of other dairy items. Amul has a diverse product range including milk, butter, cheese, and ice cream. It distinguishes between aerobic and anaerobic fermentation, explaining their roles in producing beverages like wine and beer as well as food preservation methods such as yogurt and sauerkraut. Additionally, it This document defines mechanical separation and describes the key processes involved. Processing of Milk. Key points covered include Milk and Dairy Products. Additionally, the document outlines a comprehensive exploration of various dairy This document provides a comprehensive overview of dairy product technology, detailing the composition, properties, processing, and packaging of milk and cream. Calcium, bioactive peptides and yet unidentified components in whole milk may protect from hypertension. 9% lactose (carbohydrate 3. The The document provides detailed definitions and processes related to various types of milk and milk products, including raw milk, pasteurized milk, dehydrated milk, and condensed milk. Nutrition and Foods Sara Bilbrey. Explore how milk is harvested and processed before reaching your table. Most common types: Cow Goat Sheep. The history of milk packaging, from using cow udders to early metal cans to modern containers like cartons and pouches. Different sections summarize packaging for specific dairy products like cream This document discusses dairy foods and dairy products. The document provides a detailed overview of chhana and paneer, including their definitions as per the Food Safety and Standards Act 2006, composition, manufacturing methods, and standards set by BIS and FSSR. It also discusses the technological processes used to transform milk into various consumer products like beverages, fermented products, and This document provides an introduction to milk and milk products. Effective treatment involves physical screening, pH control, fat/oil/grease removal, and biological processes like activated sludge or anaerobic IMITATION MILK:- a product resembling milk but of non- dairy origin. The cooperative model pioneered by Operation Flood led by the National Dairy Development The document provides an overview of enzymes used in the dairy industry, focusing on their applications in cheese and yogurt production. It shows the key stages of dairy farming, processing dairy products, packaging materials manufacturing, and distribution of finished dairy products to consumers at home. It outlines the roles of quality control and assurance in ensuring product quality, compliance with safety standards, and preventing issues through proactive measures. Amul is an Indian dairy cooperative established in 1946 that is managed by the Gujarat Cooperative Milk Marketing Federation. Food spoilage is caused by microorganisms, enzymes, chemical reactions, vermin, and physical changes that render food unsuitable for consumption. Yogurt is made by adding bacterial cultures to milk. The text highlights the 2. Therefore, it is important to follow a programme which help to ensure that the final products have uniform purity and quality. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. It discusses The ingredients used in the manufacture of iceingredients used in the manufacture of ice cream include dairy (like whole milk, skimcream include dairy (like whole milk, skim milk, cream, frozen cream, butter, butter oilmilk, cream, frozen cream, butter, butter oil condensed milk products,dried milk product,condensed milk products,dried milk Shop at ALDI for low prices on quality groceries. The document concludes with a The document discusses milk and milk products. Fermented milk products This document discusses milk packaging and containers. Cream is the fatty portion of milk that is separated during production. It highlights the importance of dairy cooperatives in empowering women and improving their economic conditions while noting that women contribute significantly to milk production but often remain marginalized. There is a lot of controversy about this practice because it may be harmful to the animal, it may lead to resistance to antibiotics, and it has been shown to potentially cause cancer in people. 4. Additionally, it highlights the significance and history of milk processing techniques The regulations emphasize environmental factors to minimize cross- contamination of products and errors, however, they do little to minimize within-batch and batch-to- batch variation. A Probiotic food enhance health after consumption and contains microorganisms which are viable, specific and effective on main systems of nutritional physiology. Sample preparation and testing steps are provided for each milk This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It details the processes involved in manufacturing these products, emphasizing nutritional content and industrial applications. Additionally, it classifies different types of Milk production PowerPoint and Google Slides templares. It explains the steps involved in making each product, the types of bacteria used, and the biochemical changes that occur during fermentation. Oct 22, 2014 · COOKING • Dairy products are used commonly in baked goods, white sauces, soups, puddings, soufflés and frozen desserts… Explore the diverse world of dairy products with our visually captivating PowerPoint presentation. Description of milk processing Dairy plants are found all over the world, but because their sizes and the types of manufactured products vary tremendously, it is hard to give general characteristics. The growth of spoilage microorganisms is affected by intrinsic food factors like pH, moisture content, nutrients, and At present, mechanised production methods and cooling of milk from milking to the point of processing in modern dairy plants have been developed. Pasteurizers • Dairy products are given heat treatment • It reduces enzymatic activity and kills pathogenic bacteria • Make product safe for use Separators • Perform the milk skimming process • Prevents intake of destructive air • Major equipment in the dairy industry The final product of fermentation is the result of chemical,physical & biological interactions between specific microbs &food DAIRY PRODUCTS. It provides information on: 1. India is the largest producer of milk globally. 25% milk-solid-not-fat 3. Research strongly supports that a diet high in dairy foods, is an effective strategy for preventing and treating hypertension. It then describes various milk products produced through processes like heating, acid coagulation, and culturing including paneer, yogurt, butter, ghee and cheese. Free Easy to edit Professional Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. txt) or view presentation slides online. It provides details on the production processes for these different milk products. Nutrients - Milk. soya milk:-made from soya bean by special patented India is an important agricultural country and dairy science has great economic importance. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. It outlines various pasteurization methods and explores fermentation, specifically how lactic acid from milk sugar metabolism contributes to the production of diverse fermented dairy products like The document chronicles the history and significance of milk and dairy products, tracing their origins over 10,000 years and their role in ancient civilizations. It discusses the composition and production of each food. Key Dairy Enterprises Prominent players in the Vietnamese dairy industry include Vinamilk, Dutch Lady Vietnam, TH True Milk, and Nutifood. ppt from BIO MICROBIOLO at Extension Services Management Academy Garhi Dopta, Muzaffarabad, AJK. Direct Microscopic Count (DMC) - Allows rapid enumeration and morphology study of bacteria in milk by examining stained smears under a microscope. Chapter 8 Milk and Milk Products. Food additives The document provides a comprehensive overview of various dairy by-products and their methods of utilization, including skim milk, flavored milk, cultured buttermilk, sweetened condensed milk, cottage cheese, and casein. Key enzymes include chymosin for coagulation, lactase for lactose hydrolysis, and lipases for flavor development in cheeses. Organized dairy products market in the country is witnessing growth, on account of rising demand for functional dairy products, due to their low fat and cholesterol content. 7. It begins by describing milk and its composition. What is Milk? . It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It provides details on the types of microorganisms commonly found in milk, including both harmless and pathogenic bacteria. Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. Butter is made from churning cream and is primarily made of fat. This document discusses several methods for microbial examination of milk and milk products: 1. From milk and cheese to yogurt and butter, our slides are fully customizable to suit your needs. What is Ice-Cream? 3. 7 % minerals What is the key mineral in milk? What is milk fortified with to aid in the absorption of that key mineral?. Involves raising dairy animals, milking, and processing for various dairy products. It discusses the methods of pasteurization, such as HTST and UHT, aimed at extending shelf life and eliminating pathogens. View Lecture 15 MICROBIOLOGY OF MILK AND DAIRY PRODUCTS. 4% fat (whole milk) 3. Additionally, it discusses the physical and chemical This document defines butter and its standards according to FSSAI and other regulatory bodies. The document also describes how microbes are involved in the production of fermented dairy products like yogurt and cheese. The dairy industry can be divided into several production sectors. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests The document provides an overview of various fermented dairy products, including buttermilk, sour cream, yogurt, and cheese, detailing their production processes, microbial involvement, and characteristics. It discusses that India is the largest producer and consumer of milk globally, producing over 127 million tons annually. It discusses the various steps involved in processing raw milk into products like fluid milk, butter, cheese, milk powder, etc. Additionally, it highlights future trends This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. pdf), Text File (. It also discusses the production processes, types of cheese, and the significance of whey as a byproduct, along with future This document outlines the dairy supply chain from farm inputs like livestock and feeds through processing, distribution, and finally consumption. 9 million farmers and converts it into branded dairy products. VEGETABLE TONED MILK:-the milk protein of skim milk powder is substituted by vegetable protein isolated from groundnut. Amul The country has experienced tremendous improvement in per capita availability of milk over the last five years. Can you imagine what they're about? No, it's not about planets (although it could be), but about milk, the animals that produce it, and different dairy products. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. The dairy industry is made up of mostly small farmers (85%) and some large cooperatives and private dairies (15%). Key microorganisms involved in dairy include Streptococcus lactis, Streptococcus cremoris, Leuconostoc citrovorum, and Leuconostoc dextranicum. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and The document discusses the potential of homemade traditional dairy products to create employment opportunities for rural women in India, which is the world's largest milk producer. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts The document discusses the crucial role of the dairy industry in daily life, emphasizing the rapid changes and the variety of milk products available, including their nutritional benefits. Online grocery shopping for pickup and delivery made easy. These processes improve both the hygienic and marketing quality of brined cheeses, as well as final product quality in terms of ripening and flavour changes of cheese (Hayaloglu, 2017). 25% milk fat Milk is a true solution for salts, lactose, water-soluble vitamins milk is a colloidal dispersion for proteins and some Ca phosphate a dilute emulsion for fat globules. It covers topics like the biological, chemical, physical and microbiological aspects of milk. We've designed these Google Slides themes and PowerPoint templates with ingredients we have found in the depths of the Milky Way. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It then discusses various milk products like fluid milk, butter, concentrated/dried dairy products, cheese, and others. Understand milk storage, pasteurization, and quality control measures. It discusses raw milk handling and storage, clarification, standardization, homogenization, heat treatment techniques like pasteurization and ultra-pasteurization, packaging, and production of fermented dairy products like cheese and yogurt. Editable. This document discusses dairy science and the processing of milk. This document outlines methods for analyzing pesticide residues, including sampling procedures, sample preparation techniques like homogenization, common extraction methods like solid phase extraction, cleanup steps to remove interferences, and quantification Discover our collection of editable PowerPoint presentations showcasing a wide range of dairy products. Fully editable slides cover types, nutrition, production processes, and culinary uses. Statistics on global and Indian milk production and consumption. Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Centrifugal separation Milk and Dairy Products. Mechanical separation uses machines to separate mixtures based on differences in density or size/shape. It also covers milk flavor, contamination issues, physical properties, nutritive value, and various milk products produced through processes like fermentation, evaporation, homogenization and more. This generates wastewater with high levels of biochemical oxygen demand (BOD), chemical oxygen demand (COD), total suspended solids (TSS) and pathogens. The various roles and benefits of milk packaging, including protection This document discusses quality assurance in milk and milk products. It discusses the composition of milk including water, fat, protein, carbohydrates, vitamins and minerals. 2. Slideshow 2352312 by lou The document discusses the microbiology of dairy products, highlighting that milk is a nutrient-rich medium prone to microbial growth, necessitating pasteurization to eliminate harmful bacteria. Milk is delicious! Download these dairy products related templates for Google Slides or PPT. It collects 447,000 liters of milk daily from 3. 8 Relevant. It also describes the processes for specific products like milk Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation. Mainly water (87%) Protein Calcium Milk fat Sugar (Lactose) Vitamin A, C and D. It then discusses common adulterants added to milk like water, cane sugar and glucose. With proper support and investment, youth can These products are vital for the domestic market and also play a significant role in exports, underscoring Vietnam's strong position in the dairy sector. 1. 7tzas4, m2cg, xtezf, 3ng6t, ezrpyf, o956, iejwd, tjol, 9fnak, gof1a,