Animated Book on

Modern Dairy Tech

By Veda(Ashish)
CAFODAT
The following is the example in milk industry with very
clarified small details. All the description of it then it
would be made available.

Here are some of the pictures from the web google image
to familarize with the various processsing ecquipments
The first one is pasteurizer, then homogenizer,
then packaging, then butyrometer, then centrifuge
units.Please click to see how they look.

Now we gonna learn about few topics regarding

dairy industry!
Platform tests
Organoleptic tests
Milk is judged by its color, texture and odour
Refractive index
cow milk= 1.345
Buffalo milk=1.346
Sedimentation test
without impuruties like soil in filter paper or mus-
lin cloth
Clot on boiling
five min without boiling
Alcohol test
chemical recquired-68-75% Ethanol densi-
ty=0.8675 at 27 degree celsius
Procedure
Add 5ml of alcohol in equal volume of milk if no
floculation occur may be fresh. if again 5 ml al-
cohol added no floculation fresh. if boiled and no
floculation could be proceed to proceesing of milk
and milk products
Fat content by gerber method
Apparatus- butyromenter and centrifuge
Reagents- conc H2SO4 density-1.807 and isoamyl
alcohol-0.803
Procedure
Take 10.75ml of milk at 27 degree celsius in 10 ml
of H2SO4 at 45 degree celsius in butryrometer wa-
ter bath at 65 degree celsius and allow it to stand
for five mins. Centrifuge at 1100rpmTake reading
to the lower miniscus middle seperation. From
now on this will be fat%(F%)
Lactodensimeter and Lactometer reading
For Lactodensimeter and Lactometer reading
In the Lactodensimeter and Lactometer jar allow
Lactodensimeter and Lactometer insertion to free
upfloat.Please preoceed to each meter reading.
The first Lactodensimeter reading is proceeded as
followed . It is specially designed to get Specific
gravity d If D is lactometer reading at 20 degree
celsius then
d=1+D/1000
Then
%TS=0.25D+1.22F%+0.72 &
%SNF=0.25D+0.22F%+0.72
for every 0.5 degree celsius below or above add
0.1 for each increament of 0.5 degree celsisius and
subtract 0.1 for each decreament of o.5 degree cel-
sisus
The second lactometer readingis proceeded as fol-
lowed
If Lis the lactometerreading at 15.56 degree cel-
sius then
%TS=L/4+(1.25F%)+0.5
%SNF=L/4+(0.25F%)+0.5
Note-%SNF=%TS-F%
for every 1.8 degree celsius below or above 15.56
degree celsius add 0.1 for each increament of 1.8
degree celsius and subtract 0.1 for each decrea-
ment of 1.8 degree celsius. The above formula is
called Babcock formula and adjustment.

Methylene Blue Reduction Test(for the rough in-

dication of bacteria in milk)
Chemical Recquired
1 tablet MBRT dissolved in 400 ml water
Procedure
In 10 ml milk held at 37 degree celsius waterbath
add 0.5 ml of MBRTsolution.The milk which re-
mains blue longest time is good.
Reduction Time Remarks Approx.bacterial/
ml
>5.5h Very good <200000(200K)
3-4.5h Good 200K-1million
1-2.5h Fair 1-5 million
0-30min Poor >5M
Resazurin Test (10min)
Procedure
Add 1 ml of Resazurin in a test tube of 10 ml of
milk water bath at 37.8 degree celsius and check
cololor at the end of 10 mins

Color Result
Blue Good
Bluish pink Moderate /sufficient
Red/pink and white Bad

Milk is now ready to centrifuge and standerize!

After each standerization milk is pasteurized and
then homogenized.
Pasteurization is done generallly at 72 degree cel-
sius for 20 sec and cooled to temperature as rec-
quired for processing for example it is cooled to
40 degree celsius to centrifuge to seperate cream
from milk.
During pasteurization we have to check whethere
pasteurization is adequate or not which is done by
phoshphatase test so here its method
fig-Pasteurization unit
Phoshphatase test
Chemical recquired
Buffer substrate=1.5g of Sodium bicarbonate , 3.5
g of anhydrous sodium carbonate in 1litre water.In
50 ml of this add one phoshphatase tablet
BQC=1 phoshphatase tablet in 5 ml of Etha-
nol(95%)
Procedure
In two test tubes 5 ml of buffer substrate taken and
0.5 ml of milk not older than 48 hrs kept at <5 de-
gree celsius.Water bath at 37 degree celsius for 30
mins. Then 6 ml of BQC is added water bath for
10 mins at same temperature
Blue color indicates pasteurization is well done
yellow color indicates alkaline phospphatase is not
destroyed hence pasteurization is not ok.

As we know centrifugation is done to separate

cream and skim milk. Cream is used to make itself
at various proportion, icecream, butter, ghee and
skim milk for butter milk.
fig showing centrifuge-
Hence there is important parameter in milk that
is standerization a process to find out how much
cream, skim milk, butter oil, water needed for
processing depending upon what procedure like
cream concentrating, standerizing milk to 3.5%
fat or 8% SNF etc it depends. After standerization
we pasteurize then homogenize these step is inter-
changable but this way saves electricity by allow-
ing homogenization above 33 degree celsius the
melting point of milk.
Hence as quality controller following should be
kept in mind
Milkholding-->Platform testsincluding
MRBT&Resazurin test-->centrifuge(if rec-
quired)-->Standerization-->pasteuriza-
tion-->phosphatse test-->homogenization-->aes-
petic packaging and storage below 4degree celsius.
Centrifugation is the most important part for milk
products to seperate cream and then making its
product as mentioned above.

Now we are going to discuss method of stander-

ization by Pearson Square and mass balance
Standerization is like formula concept we proceed
problem according to its criteria like-
1) to increase cream fat concentration by using
higher fat% cream
2) to decrease cream fat concentration by using
skim milk
3)Milk standerization when cream is used and
other fat% are given
for these three we follow following method by
Pearson square

Here are three examples please follow following

steps
Problem1
We have to standerize 19.8% cream fat of 200 kg to
20% by 25% cream
Using Pearson square,
max at top C-B=D
(also to be used)
A Recquired
C
remaining given
B A-C=E

F=D+E

25% 0.2

20%

19.8% 5

5.2

Following unitary method,

for 5.2 kg we recquire 0.2 kg of 25% cream
for 1 kg we recquire 0.2/5.2 kg
for 200 kg we recuire 0.2x200/5.2=7.9 kg of 25%
cream.Hence 7.9 kg of 25% cream is recquired to
make 20% cream out of 19.8% cream of 200 kg.
Problem no.2
30% cream of 200 kg is lowered to 20% using skim
milk of 0.05%. How much skim milk is used
max at top
A C-B=D

Recquired
C
B
to be used
also given A-C=E

F=not needed

30% 19.95

20%

0.05% 10

Following unitary method,

19.95 kg of cream is used for 10 kg of skim milk to
produce 20% cream standard
for 1 kg of cream 10/19.95 kg is used
for 200 kg 10x200/19.95= 100.25 kg skim milk
Hence 100.25% of 0.05 fat% skim milk used to
produce 20% cream out of 30% cream of 200kg.

Prcoblem no.3
4% fat milk of 1000 kg is converted(standerized)
to 3% fat milk by 40% cream. How much 40%
cream is used and 3% milk used?
Like problem 1

max at top C-B=D

(also to be used)
A Recquired
C
remaining given
B A-C=E

F=D+E
40 1

3 36

37
Following unitary method,
37 kg of 4% cream is used to make 1 kg of 40%
cream
for 1kg milk of 4% cream 1/37 kg 0f 40% cream is
used.
for 1000kg milk of 4% cream 1x1000/37=27.02kg
of 40% cream is used
Hence to make 3 to 4% fat milk from 40% cream
27.02kg of 40% cream is used
Again 37 kg of milk(4%) is used to make 36
kg(3%)
for 1000 kg ------36x1000/37=972.97kg (3%)of
milk out of 1000 kg is used.

Standerization of milk always have some pre

condition depending upon it we have to formu-
late method. Here are two general problems each
solved with mass balance method
problem 1 deals when SNF% is constant so pro-
ceed with SNF balance
problem2 delas with SNF% and fat% both unequal
so use mass balance
Problem 1 SNF% is constant
Given,Collected milk(R)=5000Kg 6% fat 8%SNF
to make standard milk(S)=7500Kg3%fat8%SNF
used cream to remove(C)=40% fat; fatless skim
milk powder(P) SNF=95%
Let W be water used
then, S=R+P+W-C
P=??? W=???? 0
Using SNF% mass balance,
SxSNF%s=RxSNF%r+PxSNF%p+WxSNF%w-Cx-
SNF%c
Now,
S=7500 SNF%s=8
R=5000 SNF%r=8
P=???? SNF%p=????
C=Cream calculated SNF%c=calculated
Cream calculation,
fat weight of collected milk=6x5000/100=300kg
fat weight of recquired milk=3x7500/100=225kg
Excess fat=300-225=75kg
40% fat for 100%
ie, 40 kg for 100 kg
75 kg fat for 100x75/40=187.5kg of 40% fat to be
removed
SNF%c calculation
SNF%c=SNF%mx(100-Cf%)
100-SNF%m
where Cf% is cream used to remove fat%
SNF%c=8(100-40)=5.21%
100-8

SxSNF%s=RxSNF%r+PxSNF%p+WxSNF%w-Cx-
SNF%c
filling all
7500x8%=5000x8%+Px95%+0-5.21%x187.5

Therefore P=220.8 Kg
S=R+P+W-C
W=S-R-P+C
=7500-5000-220.8+187.5
=2466.7 l or kg
Therefore 220.8 kg powder and 2466.71kg water is
used

Problem2 has different SNF% and Fat% hence

mass balance and individual calculation has to be
done
Problem2
Given to produce or Standerize (S)=1500l 3%fat&
8% SNF
Raw milk collected from farmers(R)=5000l 6%fat
&9%SNF
Butter oil used(B)=3% without fat=?????
Total powder used(P) SNF=95%=????
Using mass balance,
S=R+P+W+B
where w is water used=????
when butter oil used there is increament in S &R
so
for S=1500+3%1500=15450
for R=5000+3%5000=5150
Butter oil B used B=3%5150=154.5kg ans
milk to be tonned=15450-5150=10300
SNF value of tonned milk=8%10300=824kg
SNF value of collected milk=9%5150=463.5kg
Therfore powder being used=824-463.5=360.5 kg
90% SNF is ecquivalent to 100%
90kg is ecquivalent to 100 kg
Therefore 360.5 kg is ecquivalent to
100x360.5/90=279.47kg is portion of powder used
Calculation of other portion of powder being used
95 is ecquivalent to 8% SNF for 15000l
for5150kg raw milk 8x5150/95=433.68kg
Therefore total powder used=
=279.47+433.68=813.13ans
S=R+P+W+B
W=S-R-P-B
=15450-5150-813.3-154.5
=9332.2 l water ans

Ok these are standerization methods used in milk

industry now whenever there is standerization
calling for cream technology, butter, icecream etc
in flowchart we follow these methods.
Now we are going to discuss about some adulter-
ation of milk and milk products and flow chart of
cream, icecream, butter, ghee and cheese produc-
tion.

The following is the cream production. You can
play with it interactively with pdf interactive or
epub no problem.
When cream is produced we can make butter and
ghee. Here is butter and ghee formula at the pack-
aging unit over there

Finally for yoghurt here is the flowchart

Here is a flowchart for Kanchan cheese

Reference- Text book of Dairy Chemistry Puspa

Prashad Acharya

Technology of milk and milk products Dr Bhesh

Raj Acharya
Symbol factory
google images
Flash provider
 Contents
The following is the example in milk industry with very clarified small details. All the description of it then it would be made available. 1

1
Here are some of the pictures from the web google image to familarize with the various processsing ecquipments 1
The first one is pasteurizer, then homogenizer, then packaging, then butyrometer, then centrifuge units.Please click to see how they look. 2
Now we gonna learn about few topics regarding dairy industry! 2
Platform tests 3
Organoleptic tests 3
Milk is judged by its color, texture and odour 3
Refractive index 3
cow milk= 1.345 3
Buffalo milk=1.346 3
Sedimentation test 3
without impuruties like soil in filter paper or muslin cloth 3
Clot on boiling 3
five min without boiling 3
Alcohol test 3
chemical recquired-68-75% Ethanol density=0.8675 at 27 degree celsius 3
Procedure 3
Add 5ml of alcohol in equal volume of milk if no floculation occur may be fresh. if again 5 ml alcohol added no floculation fresh. if boiled and no flocu-
lation could be proceed to proceesing of milk and milk products 3
Fat content by gerber method 3
Apparatus- butyromenter and centrifuge 4
Reagents- conc H2SO4 density-1.807 and isoamyl alcohol-0.803 4
Procedure 4
Take 10.75ml of milk at 27 degree celsius in 10 ml of H2SO4 at 45 degree celsius in butryrometer water bath at 65 degree celsius and allow it to stand for
five mins. Centrifuge at 1100rpmTake reading to the lower miniscus middle seperation. From now on this will be fat%(F%) 4
Lactodensimeter and Lactometer reading 4
For Lactodensimeter and Lactometer reading 4
In the Lactodensimeter and Lactometer jar allow Lactodensimeter and Lactometer insertion to free upfloat.Please preoceed to each meter reading. 4
The first Lactodensimeter reading is proceeded as followed . It is specially designed to get Specific gravity d If D is lactometer reading at 20 degree
celsius then 4
d=1+D/1000 4
Then 4
%TS=0.25D+1.22F%+0.72 & 4
%SNF=0.25D+0.22F%+0.72 4
for every 0.5 degree celsius below or above add 0.1 for each increament of 0.5 degree celsisius and subtract 0.1 for each decreament of o.5 degree celsisus
4
The second lactometer readingis proceeded as followed 5
If Lis the lactometerreading at 15.56 degree celsius then 5
%TS=L/4+(1.25F%)+0.5 5
%SNF=L/4+(0.25F%)+0.5 5
Note-%SNF=%TS-F% 5
for every 1.8 degree celsius below or above 15.56 degree celsius add 0.1 for each increament of 1.8 degree celsius and subtract 0.1 for each decreament of
1.8 degree celsius. The above formula is called Babcock formula and adjustment. 5
Methylene Blue Reduction Test(for the rough indication of bacteria in milk) 5
Chemical Recquired 5
1 tablet MBRT dissolved in 400 ml water 5
Procedure 5
In 10 ml milk held at 37 degree celsius waterbath add 0.5 ml of MBRTsolution.The milk which remains blue longest time is good. 5
 Reduction Time Remarks Approx.bacterial/
ml
>5.5h Very good <200000(200K)
3-4.5h Good 200K-1million
1-2.5h Fair 1-5 million
0-30min Poor >5M
5
Resazurin Test (10min) 6
Procedure 6
Add 1 ml of Resazurin in a test tube of 10 ml of milk water bath at 37.8 degree celsius and check cololor at the end of 10 mins 6

Color Result
Blue Good
Bluish pink Moderate /sufficient
Red/pink and white Bad
6
Milk is now ready to centrifuge and standerize! After each standerization milk is pasteurized and then homogenized. 6
Pasteurization is done generallly at 72 degree celsius for 20 sec and cooled to temperature as recquired for processing for example it is cooled to 40 de-
gree celsius to centrifuge to seperate cream from milk. 6
During pasteurization we have to check whethere pasteurization is adequate or not which is done by phoshphatase test so here its method 6
fig-Pasteurization unit 6
Phoshphatase test 7
Chemical recquired 7
Buffer substrate=1.5g of Sodium bicarbonate , 3.5 g of anhydrous sodium carbonate in 1litre water.In 50 ml of this add one phoshphatase tablet 7
BQC=1 phoshphatase tablet in 5 ml of Ethanol(95%) 7
Procedure 7
In two test tubes 5 ml of buffer substrate taken and 0.5 ml of milk not older than 48 hrs kept at <5 degree celsius.Water bath at 37 degree celsius for 30
mins. Then 6 ml of BQC is added water bath for 10 mins at same temperature 7
Blue color indicates pasteurization is well done 7
yellow color indicates alkaline phospphatase is not destroyed hence pasteurization is not ok. 7
As we know centrifugation is done to separate cream and skim milk. Cream is used to make itself at various proportion, icecream, butter, ghee and
skim milk for butter milk. 7
fig showing centrifuge- 7
Hence there is important parameter in milk that is standerization a process to find out how much cream, skim milk, butter oil, water needed for pro-
cessing depending upon what procedure like cream concentrating, standerizing milk to 3.5% fat or 8% SNF etc it depends. After standerization we pas-
teurize then homogenize these step is interchangable but this way saves electricity by allowing homogenization above 33 degree celsius the melting point
of milk. 8
Hence as quality controller following should be kept in mind 8
Milkholding-->Platform testsincluding MRBT&Resazurin test-->centrifuge(if recquired)-->Standerization-->pasteurization-->phosphatse test-->ho-
mogenization-->aespetic packaging and storage below 4degree celsius. 8
Centrifugation is the most important part for milk products to seperate cream and then making its product as mentioned above. 8
Now we are going to discuss method of standerization by Pearson Square and mass balance 8
Standerization is like formula concept we proceed problem according to its criteria like- 8
1) to increase cream fat concentration by using higher fat% cream 9
2) to decrease cream fat concentration by using skim milk 9
3)Milk standerization when cream is used and other fat% are given 9
for these three we follow following method by Pearson square 9
Here are three examples please follow following steps 9
Problem1 10
We have to standerize 19.8% cream fat of 200 kg to 20% by 25% cream 10
Using Pearson square, 10
max at top C-B=D 10
(also to be used) 10
A Recquired 10
C 10
remaining given 10
B A-C=E 10
10
F=D+E 10
25% 0.2 10
20% 10
19.8% 5 10
5.2 10
Following unitary method, 10
for 5.2 kg we recquire 0.2 kg of 25% cream 10
for 1 kg we recquire 0.2/5.2 kg 10
for 200 kg we recuire 0.2x200/5.2=7.9 kg of 25% 10
cream.Hence 7.9 kg of 25% cream is recquired to make 20% cream out of 19.8% cream of 200 kg. 10
11
Problem no.2 11
30% cream of 200 kg is lowered to 20% using skim milk of 0.05%. How much skim milk is used 11
max at top 11
A C-B=D 11
Recquired 11
C 11
B 11
to be used 11
also given A-C=E 11
F=not needed 11
30% 19.95 11
20% 11
0.05% 10 11
Following unitary method, 11
19.95 kg of cream is used for 10 kg of skim milk to produce 20% cream standard 11
for 1 kg of cream 10/19.95 kg is used 11
for 200 kg 10x200/19.95= 100.25 kg skim milk 11
Hence 100.25% of 0.05 fat% skim milk used to produce 20% cream out of 30% cream of 200kg. 12
Prcoblem no.3 12
4% fat milk of 1000 kg is converted(standerized) to 3% fat milk by 40% cream. How much 40% cream is used and 3% milk used? 12
Like problem 1 12
max at top C-B=D 12
(also to be used) 12
A Recquired 12
C 12
remaining given 12
B A-C=E 12
12
F=D+E 12
40 1 12
12
4 12
3 36 12
37 12
Following unitary method, 12
37 kg of 4% cream is used to make 1 kg of 40% 13
cream 13
for 1kg milk of 4% cream 1/37 kg 0f 40% cream is used. 13
for 1000kg milk of 4% cream 1x1000/37=27.02kg of 40% cream is used 13
Hence to make 3 to 4% fat milk from 40% cream 27.02kg of 40% cream is used 13
Again 37 kg of milk(4%) is used to make 36 kg(3%) 13
for 1000 kg ------36x1000/37=972.97kg (3%)of milk out of 1000 kg is used. 13
Standerization of milk always have some pre condition depending upon it we have to formulate method. Here are two general problems each solved
with mass balance method 13
problem 1 deals when SNF% is constant so proceed with SNF balance 13
problem2 delas with SNF% and fat% both unequal so use mass balance 13
Problem 1 SNF% is constant 14
Given,Collected milk(R)=5000Kg 6% fat 8%SNF 14
to make standard milk(S)=7500Kg3%fat8%SNF 14
used cream to remove(C)=40% fat; fatless skim milk powder(P) SNF=95% 14
Let W be water used 14
then, S=R+P+W-C 14
P=??? W=???? 0 14
Using SNF% mass balance, 14
SxSNF%s=RxSNF%r+PxSNF%p+WxSNF%w-CxSNF%c 14
Now, 14
S=7500 SNF%s=8 14
R=5000 SNF%r=8 14
P=???? SNF%p=???? 14
C=Cream calculated SNF%c=calculated 14
Cream calculation, 14
fat weight of collected milk=6x5000/100=300kg 14
fat weight of recquired milk=3x7500/100=225kg 14
Excess fat=300-225=75kg 14
40% fat for 100% 14
ie, 40 kg for 100 kg 14
75 kg fat for 100x75/40=187.5kg of 40% fat to be removed 14
SNF%c calculation 14
SNF%c=SNF%mx(100-Cf%) 14
100-SNF%m 14
where Cf% is cream used to remove fat% 14
SNF%c=8(100-40)=5.21% 15
100-8 15
15
SxSNF%s=RxSNF%r+PxSNF%p+WxSNF%w-CxSNF%c 15
filling all 15
7500x8%=5000x8%+Px95%+0-5.21%x187.5 15
Therefore P=220.8 Kg 15
S=R+P+W-C 15
W=S-R-P+C 15
=7500-5000-220.8+187.5 15
=2466.7 l or kg 15
Therefore 220.8 kg powder and 2466.71kg water is used 15
Problem2 has different SNF% and Fat% hence mass balance and individual calculation has to be done 15
Problem2 16
Given to produce or Standerize (S)=1500l 3%fat& 8% SNF 16
Raw milk collected from farmers(R)=5000l 6%fat &9%SNF 16
Butter oil used(B)=3% without fat=????? 16
Total powder used(P) SNF=95%=???? 16
Using mass balance, 16
S=R+P+W+B 16
where w is water used=???? 16
when butter oil used there is increament in S &R 16
so 16
for S=1500+3%1500=15450 16
for R=5000+3%5000=5150 16
Butter oil B used B=3%5150=154.5kg ans 16
milk to be tonned=15450-5150=10300 16
SNF value of tonned milk=8%10300=824kg 16
SNF value of collected milk=9%5150=463.5kg 16
Therfore powder being used=824-463.5=360.5 kg 16
90% SNF is ecquivalent to 100% 16
90kg is ecquivalent to 100 kg 16
Therefore 360.5 kg is ecquivalent to 100x360.5/90=279.47kg is portion of powder used 16
Calculation of other portion of powder being used 16
95 is ecquivalent to 8% SNF for 15000l 16
for5150kg raw milk 8x5150/95=433.68kg 16
Therefore total powder used= 17
=279.47+433.68=813.13ans 17
S=R+P+W+B 17
W=S-R-P-B 17
=15450-5150-813.3-154.5 17
=9332.2 l water ans 17
Ok these are standerization methods used in milk industry now whenever there is standerization calling for cream technology, butter, icecream etc in
flowchart we follow these methods. 17
Now we are going to discuss about some adulteration of milk and milk products and flow chart of cream, icecream, butter, ghee and cheese production.
17
17
The following is the cream production. You can play with it interactively with pdf interactive or epub no problem. 18
When cream is produced we can make butter and ghee. Here is butter and ghee formula at the packaging unit over there 18
Finally for yoghurt here is the flowchart 18
Here is a flowchart for Kanchan cheese 19

19
Reference- Text book of Dairy Chemistry Puspa Prashad Acharya 19
Technology of milk and milk products Dr Bhesh Raj Acharya 19
Symbol factory 19
google images 19
Flash provider 19