際際滷

際際滷Share a Scribd company logo

special milks

Download as PPTX, PDF
Manav Bansal
Manav Bansal

This power point is helpful for you in study about types of milks, special milks, flavored milk, vitaminized milk, fortified milk and so on.

1 of 29
Downloaded 22 times
Topic:- Special Milk MADE BY:-MANAV BANSAL READ TILL END OR CLICK HERE
SPECIAL MILKS
What is MILK? Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more health milch animals, excluding that obtained within 15 days before and 5 days after calving. Milk is a complete food for the people of all age groups.(As it contains all necessary NUTRIENTS required for a person in one day i.e. :- FAT, PROTIEN, VITAMIN, CALCIUM etc. )
Special Milk Under the category of special milk are include those processed milk products which physically resemble & behave like liquid milk. These processed milk products are :- STANDARDIZED MILK:- Milk whose fat &/or SNF content have been adjusted to a certain pre-determined level. Standardization can be done by added partially skim milk or skimming the milk fat of the milk or addition of fresh & reconstituted skim milk in proper proportion.
Continue. Soft-curd milk:- Soft-curd milk is milk that forms a soft curd when coagulated with any enzymes likes rennet or pepsin under standardized procedure. Soft-curd milk has a curd tension of less than 25g. Sterilized Milk:- This may be defined as the milk which has been heated to a temperature of 100 degree Celsius or above for a period of time that it remains fit for human consumption foe at least 7 days at room temperature. It heated in such a way that its color & flavour will be remains as normal milk.
Continue. Humanized Milk:- when whole cow & buffalo milk is modified in its chemical composition that it resemble human milk, it is called Humanized Milk. Homogenized Milk:- It may be defined as the milk which has been treated in such a manner as to insure breakup of fat globules to such a extent that it has been storage for 48hrs no visible cream separation occurs on the milk & the fat % of milk in top 100 ml.
Continue. Toned Milk:- Toned milk refers to the milk obtained by the separating the fat from cow or buffalo milk to standardize to the FAT 3% and SNF 8.5%. Reconstituted Milk:- This refers to the milk prepared by dispersing whole milk powder in water approx. in the proportion of 1 part powder to 7-8 parts water.
Continue. Recombined Milk:- This refers to the product obtained when butteroil, skim milk powder & water are combined in the correct proportion to yield fluid milk. Acc. To standards Recombined milk should contain min. of 3.0% fat & 8.5% SNF. Flavored MILk:- Flavored milks are those milk which contains some added flavors. For the flavored milk the milk used should be toned milk, double-toned milk, or skimmed milk.
Continue. Fortified milk :- It is the milk in which manufacturers add micronutrients such as vitamins and minerals to milk. The purpose is to reduce the rate of common deficiencies and diseases that would otherwise occur in the absence of these nutrients. Double- Toned milk :- The milk which contains FAT 1.5% and SNF 9.0%.
Flavored Milk Flavored milk is a sweetened dairy drink made with milk, sugar, food colorings and artificial or natural flavorings. Flavored milk is often Pasteurized using Ultra- High-Temperature (UHT) treatment, which gives it a longer shelf-life than plain milk. Flavored milk is generally made by skimmed milk, toned milk & double- toned milk.
Purpose Of Flavored Milk To make more palatable to those who do not relish it as such. To increase consumption of milk. To put skim milk to profitable use. To increase the sales of milk. It is better than drinking soft-drinks. To fulfill the nutrition value on daily bases.
Types Of Flavored Milk There are many flavors in the market available based on the demand from the consumers, but the main types are :- i. CHOCOLATE MILK :- This is sweetened chocolate flavored milk made by mixing chocolate syrup or cocoa powder with milk. ii. FRUIT FLAVORED MILKS:- In this permitted fruit flavour, colours & sugars are added. In this pure fruit juices or syrups can be added. iii. STERILIZED FLAVORED MILKS:- This milk is sterilized to kill the microorganism and the flavors are added to it.
Chocolate Milk This is sweetened chocolate flavored milk made by mixing chocolate syrup or cocoa powder with milk. It can be prepared at home by blending milk with cocoa powder and a sweetener, melted chocolate, chocolate syrup, or a pre- made powdered chocolate milk mix.
Ingredients Milk (skimmed, toned, double- toned) Sweeteners (4-6%) Cocoa powder or Chocolate syrup (1-1.5%) Flavour Stabilizer (0.1-0.3%) Emulsifier (0.2%)
Functions Of Ingredients Sweeteners:- Various sugars, syrups & artificial sweetener blends is used. Chocolate milk are usually formulated with higher sweetener content. Flavor:- The flavour is used to give a taste to the product. Both artificial or natural flavors are added. Stabilizers:- It enhance body & viscosity as required. Mostly used stabilizers are GUARGUM, XANTHAN GUM, SODIUM ALGINATE.
Continue Emulsifier:- This maintains small fat globules and so reduces the tendency of the fat to rise in long-term storage. The emulsifier also affects creamy texture. Cocoa:- It adds color & flavor to chocolate drinks. Usually fat reduced cocoas at 10-12% fat are used. Other flavors such as vanilla can be added to round out the chocolate flavor.
Flow diagram of chocolate milk
Benefits Of Chocolate Milk Protein source for muscle repair. Carbohydrate source to replenish energy stores for the next practice. Low cost replenishing option. Quick and potentially portable. Replenishes necessary vitamins. It tastes great and kids typically love to drink chocolate milk.
Disadvantages As it contains high amount of sugar which cause to obesity. It contains CAFFIEN which is not good for our health due to excessive intake. It can cause LACTOSE INTOLERANCE in excess consumption.
Fortified Milk It is the milk to which some essential nutrient usually vitamin A & D, has been added
Fortification:- Fortification is the process by which manufacturers add micronutrients such as vitamins and minerals to milk. The purpose is to reduce the rate of common deficiencies and diseases that would otherwise occur in the absence of these nutrients.
Milk Fortification with Vitamin A and Vitamin D Milk is a rich source of high quality protein, calcium and of fat- soluble vitamins A and D. Vitamins A and D are lost when milk fat is removed during processing. Many countries have a mandatory provision to add back the vitamins removed as it is easily doable. It is called replenishment as the nutrients lost during processing are added back. Fortification of milk with Vitamin A and Vitamin D is required in India because of the widespread deficiencies present in the population.
Continue. Since milk is consumed by all population groups, fortification of milk with certain micronutrients is a good strategy to address micronutrient malnutrition. India is the largest producer of milk in the world with 165 million tonnes of production.
Milk Fortification: Standards At the processing level, four types of fluid milk are commonly produced in India: Fortifying standardized milk (Fat 4.5%) Toned milk (Fat 3%) Double toned milk (Fat 1.5%) Skimmed milk (Fat < 0.5%) with vitamin A and vitamin D will ensure that these will also reach consumers who purchase low-fat milk and provide them with significant amounts of their daily needs of these vitamins.
Continue. The technology to fortify milk is simple. All the vitamins and minerals that can be added to milk are available in dry powder form as well as in the liquid form. The fat-soluble vitamins are also available in an oily form as well as in the water soluble form. The fortification process does not require any complex equipment.
Benefits of Fortified Milk It contains vitamin D which is essential for the growth and support of strong and healthy bones. Without vitamin D, our body cant absorb calcium and the minerals which are necessary to make strong bones. Drinking fortified milk may reduce your risk of bone fracture. Fortified milk can be a vital source of vitamin D for those who lives in cloudy climates and dont spend a lot of time outside. Fortified milk also reduces the incidence of rickets in children
Continue. Fortified milk often contains vitamin A which have an influential role in:- Brain function Skin Heart Kidneys Lungs Immune system Vision Vitamin A deficiency can lead to inflammation of the eyes and can even cause blindness.
special milks
FOLLOW ME :- CLICK ON LINK TO FOLLOW ME ON :- QUORA :- https://www.quora.com/profile/Manav-Bansal-31 INSTAGRAM:- https://www.instagram.com/m_bansal98/?hl=en FACEBOOK:- https://www.facebook.com/profile.php?id=100006887986785&lst=10000688798678 5%3A100006887986785%3A1536247248&sk=about

More Related Content

special milks

  • 1. Topic:- Special Milk MADE BY:-MANAV BANSAL READ TILL END OR CLICK HERE
  • 3. What is MILK? Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more health milch animals, excluding that obtained within 15 days before and 5 days after calving. Milk is a complete food for the people of all age groups.(As it contains all necessary NUTRIENTS required for a person in one day i.e. :- FAT, PROTIEN, VITAMIN, CALCIUM etc. )
  • 4. Special Milk Under the category of special milk are include those processed milk products which physically resemble & behave like liquid milk. These processed milk products are :- STANDARDIZED MILK:- Milk whose fat &/or SNF content have been adjusted to a certain pre-determined level. Standardization can be done by added partially skim milk or skimming the milk fat of the milk or addition of fresh & reconstituted skim milk in proper proportion.
  • 5. Continue. Soft-curd milk:- Soft-curd milk is milk that forms a soft curd when coagulated with any enzymes likes rennet or pepsin under standardized procedure. Soft-curd milk has a curd tension of less than 25g. Sterilized Milk:- This may be defined as the milk which has been heated to a temperature of 100 degree Celsius or above for a period of time that it remains fit for human consumption foe at least 7 days at room temperature. It heated in such a way that its color & flavour will be remains as normal milk.
  • 6. Continue. Humanized Milk:- when whole cow & buffalo milk is modified in its chemical composition that it resemble human milk, it is called Humanized Milk. Homogenized Milk:- It may be defined as the milk which has been treated in such a manner as to insure breakup of fat globules to such a extent that it has been storage for 48hrs no visible cream separation occurs on the milk & the fat % of milk in top 100 ml.
  • 7. Continue. Toned Milk:- Toned milk refers to the milk obtained by the separating the fat from cow or buffalo milk to standardize to the FAT 3% and SNF 8.5%. Reconstituted Milk:- This refers to the milk prepared by dispersing whole milk powder in water approx. in the proportion of 1 part powder to 7-8 parts water.
  • 8. Continue. Recombined Milk:- This refers to the product obtained when butteroil, skim milk powder & water are combined in the correct proportion to yield fluid milk. Acc. To standards Recombined milk should contain min. of 3.0% fat & 8.5% SNF. Flavored MILk:- Flavored milks are those milk which contains some added flavors. For the flavored milk the milk used should be toned milk, double-toned milk, or skimmed milk.
  • 9. Continue. Fortified milk :- It is the milk in which manufacturers add micronutrients such as vitamins and minerals to milk. The purpose is to reduce the rate of common deficiencies and diseases that would otherwise occur in the absence of these nutrients. Double- Toned milk :- The milk which contains FAT 1.5% and SNF 9.0%.
  • 10. Flavored Milk Flavored milk is a sweetened dairy drink made with milk, sugar, food colorings and artificial or natural flavorings. Flavored milk is often Pasteurized using Ultra- High-Temperature (UHT) treatment, which gives it a longer shelf-life than plain milk. Flavored milk is generally made by skimmed milk, toned milk & double- toned milk.
  • 11. Purpose Of Flavored Milk To make more palatable to those who do not relish it as such. To increase consumption of milk. To put skim milk to profitable use. To increase the sales of milk. It is better than drinking soft-drinks. To fulfill the nutrition value on daily bases.
  • 12. Types Of Flavored Milk There are many flavors in the market available based on the demand from the consumers, but the main types are :- i. CHOCOLATE MILK :- This is sweetened chocolate flavored milk made by mixing chocolate syrup or cocoa powder with milk. ii. FRUIT FLAVORED MILKS:- In this permitted fruit flavour, colours & sugars are added. In this pure fruit juices or syrups can be added. iii. STERILIZED FLAVORED MILKS:- This milk is sterilized to kill the microorganism and the flavors are added to it.
  • 13. Chocolate Milk This is sweetened chocolate flavored milk made by mixing chocolate syrup or cocoa powder with milk. It can be prepared at home by blending milk with cocoa powder and a sweetener, melted chocolate, chocolate syrup, or a pre- made powdered chocolate milk mix.
  • 14. Ingredients Milk (skimmed, toned, double- toned) Sweeteners (4-6%) Cocoa powder or Chocolate syrup (1-1.5%) Flavour Stabilizer (0.1-0.3%) Emulsifier (0.2%)
  • 15. Functions Of Ingredients Sweeteners:- Various sugars, syrups & artificial sweetener blends is used. Chocolate milk are usually formulated with higher sweetener content. Flavor:- The flavour is used to give a taste to the product. Both artificial or natural flavors are added. Stabilizers:- It enhance body & viscosity as required. Mostly used stabilizers are GUARGUM, XANTHAN GUM, SODIUM ALGINATE.
  • 16. Continue Emulsifier:- This maintains small fat globules and so reduces the tendency of the fat to rise in long-term storage. The emulsifier also affects creamy texture. Cocoa:- It adds color & flavor to chocolate drinks. Usually fat reduced cocoas at 10-12% fat are used. Other flavors such as vanilla can be added to round out the chocolate flavor.
  • 17. Flow diagram of chocolate milk
  • 18. Benefits Of Chocolate Milk Protein source for muscle repair. Carbohydrate source to replenish energy stores for the next practice. Low cost replenishing option. Quick and potentially portable. Replenishes necessary vitamins. It tastes great and kids typically love to drink chocolate milk.
  • 19. Disadvantages As it contains high amount of sugar which cause to obesity. It contains CAFFIEN which is not good for our health due to excessive intake. It can cause LACTOSE INTOLERANCE in excess consumption.
  • 20. Fortified Milk It is the milk to which some essential nutrient usually vitamin A & D, has been added
  • 21. Fortification:- Fortification is the process by which manufacturers add micronutrients such as vitamins and minerals to milk. The purpose is to reduce the rate of common deficiencies and diseases that would otherwise occur in the absence of these nutrients.
  • 22. Milk Fortification with Vitamin A and Vitamin D Milk is a rich source of high quality protein, calcium and of fat- soluble vitamins A and D. Vitamins A and D are lost when milk fat is removed during processing. Many countries have a mandatory provision to add back the vitamins removed as it is easily doable. It is called replenishment as the nutrients lost during processing are added back. Fortification of milk with Vitamin A and Vitamin D is required in India because of the widespread deficiencies present in the population.
  • 23. Continue. Since milk is consumed by all population groups, fortification of milk with certain micronutrients is a good strategy to address micronutrient malnutrition. India is the largest producer of milk in the world with 165 million tonnes of production.
  • 24. Milk Fortification: Standards At the processing level, four types of fluid milk are commonly produced in India: Fortifying standardized milk (Fat 4.5%) Toned milk (Fat 3%) Double toned milk (Fat 1.5%) Skimmed milk (Fat < 0.5%) with vitamin A and vitamin D will ensure that these will also reach consumers who purchase low-fat milk and provide them with significant amounts of their daily needs of these vitamins.
  • 25. Continue. The technology to fortify milk is simple. All the vitamins and minerals that can be added to milk are available in dry powder form as well as in the liquid form. The fat-soluble vitamins are also available in an oily form as well as in the water soluble form. The fortification process does not require any complex equipment.
  • 26. Benefits of Fortified Milk It contains vitamin D which is essential for the growth and support of strong and healthy bones. Without vitamin D, our body cant absorb calcium and the minerals which are necessary to make strong bones. Drinking fortified milk may reduce your risk of bone fracture. Fortified milk can be a vital source of vitamin D for those who lives in cloudy climates and dont spend a lot of time outside. Fortified milk also reduces the incidence of rickets in children
  • 27. Continue. Fortified milk often contains vitamin A which have an influential role in:- Brain function Skin Heart Kidneys Lungs Immune system Vision Vitamin A deficiency can lead to inflammation of the eyes and can even cause blindness.
  • 29. FOLLOW ME :- CLICK ON LINK TO FOLLOW ME ON :- QUORA :- https://www.quora.com/profile/Manav-Bansal-31 INSTAGRAM:- https://www.instagram.com/m_bansal98/?hl=en FACEBOOK:- https://www.facebook.com/profile.php?id=100006887986785&lst=10000688798678 5%3A100006887986785%3A1536247248&sk=about