Transcript A dairy is a business enterprise established for the

Dairy
A dairy is a business enterprise established for the
harvesting or processing (or both) of animal milk – mostly
from cows or goats, but also from buffaloes, sheep, horses
or camels – for human consumption.
As an attributive, the word dairy refers to milk-based products,
derivatives and processes, and the animals and workers involved
in their production: for example dairy cattle, dairy goat. A dairy
farm produces milk and a dairy factory processes it into a variety
of dairy products. These establishments constitute the global dairy
industry, a component of the food industry.
Technology is the collection of techniques, methods or processes
used in the production of goods or services or in the
accomplishment of objectives, such as scientific investigation.
Technology can be the knowledge of techniques, processes, etc. or it
can be embedded in machines, computers, devices and factories,
which can be operated by individuals without detailed knowledge of
the workings of such things.
Dairy Technology
Techniques, methods or processes used in the production of milk and
milk products.
Definitions
MILK
Definitions MILK
Milk is a white liquid produced by the mammary glands of mammals. It is the primary
source of nutrition for young mammals before they are able to digest other types of
food. Early-lactation milk contains colostrum, which carries the mother's antibodies to
the baby and can reduce the risk of many diseases in the baby. It also contains many
other nutrients."
"An opaque white or bluish-white liquid secreted by the mammary glands of female
mammals, serving for the nourishment of their young."
"A whitish liquid containing proteins, fats, lactose, and various vitamins and minerals
that is produced by the mammary glands of all mature female mammals after they
have given birth and serves as nourishment for their young."
"Liquid as secreted by cows, goats, or certain other animals and used by humans for
food or as a source of butter, cheeses, yogurt, etc."
Definitions
" Raw milk from healthy animal, that has been produced and handled
under hygienic conditions that contains only small numbers of harmless
bacteria and that possesses a good keeping quality without being
treated by heat.”
"Milk is physiological secretion from the mammary gland of mammals".
"Milk is the fresh and clean lacteal secretion practically free from
colostrum and obtained by the complete milking of one or more healthy
cows, properly fed and maintained and excluding that obtained within
fifteen days before and ten days after calving and containing not less
than 8.25 per cent solid-not-fat and not less than 3.5 per cent milk fat".
(Federal definition of USA)
"Milk is the secretion derived from the complete milking of healthy milch
animals. It should be free from colosrum". (Legal definition, india)
Definitions
"A complex mixture consisting of an emulsion of fat and a colloidal
dispersion of proteins, together, with the milk sugar in true solution. It is
obtained in a natural process from the lactating females through their
udders and teats, only when they give birth to their youngones". ( Kon,
1972)
"Milk is the entire product of the complete and uninterrupted milking of
milch cows which are properly cared for and are in good health".
"the integral product of entire and uninterrupted milking of milch cows in
good health and well nourished and not over worked. It is ought to be
collected in proper manner and contains no colostrum". (Geneva
Congress)
"A white fluid secreted by the mammary glands of female mammals for the
nourishment of their young, consisting of minute globules of fat suspended
in a solution of casein, albumin, milk sugar, and inorganic salts". (English
dictionary from Macmillan Publishers Limited)
Definitions
"A white liquid that comes from cows, goats, and sheep, which people
drink and use in cooking. Cheese and other foods made from milk are
called dairy products."
"white liquid that women and female animals produce in their bodies to
feed their babies or young animals."
"A white liquid that some plants such as the coconut produce."
"A kind of juice or sap, usually white in color, found in certain plants;
latex."
"An emulsion made by bruising seeds; as, the milk of almonds, produced
by pounding almonds with sugar and water."
Physical State of Milk
MILK
= LIQUID + SOLIDS + GASES
(Water) (Fat + SNF)
Milk is an oil-in-water emulsion with
the fat globules dispersed in the
continuous serum phase.
Milk is a colloid suspension of
casein micelles, globular proteins
and lipoprotein partilcles.
Milk is a solution of lactose, soluble
proteins, minerals, vitamins other
components.
MILK
= LIQUID + SOLIDS + GASES
(Water) (Fat + SNF)
Liquid (water)
Solids
87%
13%
Fat 4 %
SNF 9%
Protein
3.3%
casein : whey proteins (4:1)
Lactose
5.0%
Ash
0.7%
Plasma = milk - fat (skim milk)
Serum = plasma - casein micelles (whey)
solids-not-fat (SNF) = proteins, lactose,
minerals, acids, enzymes, vitamins
Total Milk Solids = fat + SNF
Nutritive value of Milk
Milk is considered as SAMPURNA AHAAR (complete food)
i.e. milk is considered the best, ideal and near complete food
by virtue of possessing almost all the essential nutritional
factors in optimum proportion, viz. fat, protein, sugar,
minerals and vitamins.
If, Milk is not handled properly, it can serve as a potential
vehicle for transmission of many diseases like tuberculosis
(TB), brucellosis, diphtheria, anthrax, foot and mouth disease,
hepatitis, Q- fever, listeriosis salmonellosis, shigellosis,
streptococcal infections, staphylococcal poisoning, E.coli
poisoning and botulism.
87.3%
water
3.9 %
milkfat
8.8% solids-not-fat
(range of 85.5% - 88.7%)
(range of 2.4% - 5.5%)
(range of 7.9 - 10.0%)
protein
3.25% (3/4 casein)
lactose
4.6%
minerals
0.65% - Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe,
Cu, sulfate, bicarbonate, many others
acids 0.18% - citrate, formate, acetate, lactate, oxalate
enzymes
peroxidase, catalase, phosphatase, lipase
gases
oxygen, nitrogen
vitamins
A, C, D, thiamine, riboflavin, others
Proteins - milk proteins are complete proteins of high quality i.e. they
contain all the essential amino acids in appropriate proportion.
Fat – plays a significant role in the nutritive value, flavor and physical
properties of milk and milk products. Milk fat imparts a soft body smooth
texture and rich taste to dairy products. Milk fat is a rich source of energy
and contains significant amounts of essential fatty acids (linoleic and
arachidonic acid).
Lactose – principal function is to supply energy. it also helps to establish a
mildly acidic environment in the intestine which check the growth of
proteolytic & other undesirable organism.
Minerals – all the mineral elements essential for nutrition are present in milk.
Milk is excellent source of Ca & P. Milk is rather law in iron, Copper and
Iodine.
Vitamins – these are accessory food factors, which are essential for normal
growth.
Milk is a good source of vit A, vit D, thiamine riboflavin etc., but is deficient
in vit C.
Effect of Processing on nutritive value of milk
Pasteurization carried out with reasonable care has no
effect on vit A, carotene, riboflavin and a number of
remaining vitamin B and Vit D.
Of this reminder
10 % loss of thiamine and
20 % loss of Vit C
may be expected
Sterilization increases the losses of thiamine and ascorbic
acid to 30 – 50% & 50 % respectively.
Composition of Milk of Different Species
WATER
FAT
TOTAL
PROTEIN
Casein
Albumin
LACTOSE
ASH
TOTAL
SOLIDS
SNF
Minimum
Maximum
Average
82.0
2.3
90.0
7.8
87.3
3.67
2.0
4.5
3.42
1.5
0.5
3.5
0.6
6.0
0.9
2.86
0.56
4.78
0.73
10.0
18.0
12.69
7.5
10.6
8.77
Human
Milk
0.8% to 0.9%
4.5%
7.1%
0.2%
Protein
Fat
Carbohydrates
Ash (minerals)
Human milk contains 0.8% to 0.9% protein, 4.5% fat, 7.1% carbohydrates,
and 0.2% ash (minerals).
Lower content of Protein and Ash-better digestibility due to soft curd
formation.
The principal proteins are casein (homologous to bovine beta-casein), alphalactalbumin, lactoferrin (apo-lactoferrin), IgA, lysozyme, and serum albumin.
In an acidic environment such as the stomach, alpha-lactalbumin unfolds into a
different form and binds oleic acid to form a complex called HAMLET that
kills tumor cells. This is thought to contribute to the protection of breastfed
babies against cancer.
Carbohydrates are mainly lactose; several lactose-based oligosaccharides have
been identified as minor components.
Higher content of Lactose- easily digestible due to presence of ßgalactosidase.
Ratio of Casein to Whey Proteins is 60:40. (80:20 is for Cow or Buffalo
Milk).Therefore better immunological properties.
The fat fraction contains specific triglycerides of palmitic and oleic acid (O-PO triglycerides), and also quite a large quantity of lipids with trans bonds that
are considered to have a health benefit. They are vaccenic acid, and
Conjugated linoleic acid (CLA) accounting for up to 6% of the human milk
fat.
Non-protein nitrogen-containing compounds, making up 25% of the milk's
nitrogen, include urea, uric acid, creatine, creatinine, amino acids, and
nucleotides.
Human milk also contains many hundreds to thousands of distinct bioactive
molecules that protect against infection and inflammation and contribute to
immune maturation, organ development, and healthy microbial colonization.
Some of these molecules (eg, lactoferrin) are being investigated as novel
therapeutic agents.
Colostrum
Secretion of memory gland during first few days (about 5-7
days) after calving.
Lactose content is only increases with time after calving, other
properties are constant or decreases.
Acidity of colostrums 0.35-0.41
Values of Specific Gravity, Acidity and RI are higher for
Colostrum than that of Cow or Buffalo milk.
High content of Whey Proteins.
High acidity is responsible for the coagulation of Colostrum on
heating.
Time after Calving (days) 0
Total Protein %
Casein %
Albumin %
Lactose %
Ash %
Fat %
TOTAL Solids %
4.52
2.76
1.48
3.98
0.86
2.80
13.46
24
17.57
5.38
11.3
2.19
1.01
3.01
3.01
120
168
3.86
2.68
0.87
4.76
0.85
3.75
12.67
3.31
2.42
0.69
4.96
0.70
3.45
12.13
References:
http://www.mkgandhi.org/health/diet_reform/32cowmilk.html
http://classes.ansci.illinois.edu/ansc438/milkcompsynth/histology_6.
html
https://www.uoguelph.ca/foodscience/dairy-science-andtechnology/milk-production-and-biosynthesis
http://www.diffen.com/difference/Buffalo_Milk_vs_Cow_Milk
http://en.wikipedia.org/wiki/Milk
http://www.brainyquote.com/words/mi/milk190115.html
http://www.macmillandictionary.com/dictionary/british/milk