Detailed information about pasteurized milk

- Industrial guidance - Dhiru Parekh

Indian dairy industry is one of the most developed sectors in our country. This sector is of great importance for human development and economic growth. The dairy industry has grown significantly in the last few years. The National Dairy Research Institute (NDRI), a national dairy research institute, is said to be the birthplace of the dairy industry. In which institutes like Indian Center Veterinary Institute, Rajyakrishna University provide education to the workers regarding dairy industry. These types of dairy industries manufacture and distribute many good quality products like milk, buttermilk, butter, paneer, cheese, ice cream all over the country. We will write about the same product milk.

Milk: Milk is a heterogeneous fluid. Its composition (of cow's milk) consists of water 87 percent, emulsified particles of fat and fatty acids 3-8 percent, casein 3 percent, sugar-lactose 5 percent, fat particles 6 to 10, layer coating of psychrometer diameter. The rest consists of calcium, phosphorus, potassium, iron, magnesium, copper and other vitamins in milk as a nutrient. Milk is treated in various ways. including pasteurization, homogenization, coagulation, de-hydration, and condensation. In this way, the pasteurization system proves to be excellent for human consumption.

Pasteurized milk: Pasteurized milk is boiled (sterilized) to remove impurities. Milk is a very beneficial substance for the human body. Spoilage and removal of bacteria (contaminants) from milk before use is a very important aspect.

Heat treatment (pasteurization) method is a very popular system to remove impurities from milk. Two methods have been developed for pasteurizing milk. One is the 'Flash' and the other is the 'Holder' process.

Flash System: In this method, milk is heated to 160 to 165 F for several minutes, cooled to room temperature and packed in bottles and plastic bags. After that storage is done by adopting refrigerator method.

Holder System: In this method, milk is heated to 140 F for 30 minutes, bottled before cooling, and kept in a refrigerator.

Milk Substitute: A thick syrup made from diamalt has a sweet smell and sweet taste. It contains 24 to 28 percent water, 1.3 percent ash, 0.718 to 1.51 percent lactic acid, 4.68 to 5.06 percent nitrogen. Milk made with these chemicals is called milk-substitute.

Edelstration: The oldest method is to extract water from milk. Getting water in milk removes its natural color. A milk connoisseur soon realizes this. The natural color of milk is yellowish-white. The water which acquires a bluish tint. which is caught by a milk measuring device.

Whole milk: In another method of distillation, the cream is removed from the milk and the remaining milk is known as whole milk of skimmed or partially whole milk.

Lactometer and hydrometer are used to test milk. Milk sp. Gravity is measured. As the specific gravity of water is 1. If milk is obtained in water, its sp. The gravity increases to 1.030.

Note: Adulteration of milk is a legal offence. Some traders try to make synthetic milk by adding chemicals like liquid detergent, vegetable fat, salt, sugar, urea to the milk. But analysis of milk can detect such chemicals.

Project: This type of dairy industry - Where cows and buffaloes can get enough feed (grass) or other supplies easily, this dairy industry can be set up. Because cow and buffalo itself is a milk factory.