DAIRY PRODUCTS

INTRODUCTION

Milk has been used by humans since the beginning of recorded time to provide both fresh
and storable nutritious foods. In some countries almost half the milk produced is
consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is
manufactured into more stable dairy products of worldwide commerce, such as butter,
cheese, dried milks, ice cream, and condensed milk.
Cow milk (bovine species) is by far the principal type used throughout the world. Other
animals utilized for their milk production include buffalo (in India, China, Egypt, and the
Philippines), goats (in the Mediterranean countries), reindeer (in northern Europe), and
sheep (in southern Europe). This section focuses on the processing of cow milk and milk
products unless otherwise noted. In general, the processing technology described for cow
milk can be successfully applied to milk obtained from other species. In the early 1800s the
average dairy cow produced less than 1,500 liters of milk annually. With advances in
animal nutrition and selective breeding, one cow now produces an average of 6,500 liters
of milk a year, with some cows producing up to 10,000 liters. The Holstein-Friesian cow
produces the greatest volume, but other breeds such as Ayrshire, Brown Swiss, Guernsey,
and Jersey, while producing less milk, are known for supplying milk that contains higher
fat, protein, and total solids.
Dairy products, milk products or lacticinia are a type of food produced from or containing
the milk of mammals. They are primarily produced from mammals such as cattle, water
buffaloes, goats, sheep, camels and humans. Dairy products include food items such as
yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or
dairy factory. Dairy products are consumed worldwide, with the exception of most of East
and Southeast Asia and parts of central Africa. A production plant for processing dairy
products is called a dairy or a dairy factory. Dairy products are generally defined as food
products that are produced from milk.
They are rich sources of energy. Raw milk for processing generally comes from cows, but
occasionally from other mammals such as goats, sheep, and water buffalo. Water is the
main constituent of milk (about 90%). Children and adolescents should be encouraged to
consume milk products because this is the period of their lives in which they are building
their peak bone mass and developing lifelong habits. Milk of various types (including
whole milk, skim milk, buttermilk), yoghurt, cheese (e.g. Swiss cheese, cheddar cheese,
cottage cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and
cheese are the best sources of calcium. The consumption of milk products needs to be
encouraged, especially among children and adolescents, who are building their peak bone
mass and are also developing lifelong habits. There are almost as many misconceptions
about milk as there are benefits

Anubhav Das
BHMCT
GNIHM
 NUTRITIONAL VALUE

Dairy products and alternatives such as calcium-fortified soy products are nutritious foods,
and provide benefit when consumed as part of a nutritionally balanced diet which includes
all of the 5 food groups:
 Breads and cereals;
 Vegetables and fruits;
 Dairy products/alternatives;
 Meat/chicken/fish/alternatives; and
 A small amount of fats and oils.
The functions of a food are served specifically through its nutritionally important
components, including proteins, carbohydrates, lipids, minerals, vitamins and water. Cow’s
milk is the preferred choice for most people. It provides 67 kilocalories and has a protein
content of 3.2 grams per 100 milliliters. Milk proteins include casein (about 80%) and
whey (about 20%). Whey has a higher nutritional value than casein.
Once fat and casein have been removed from milk, it consists mainly of whey, which
contains the soluble milk salts, milk sugar and the remainder of the milk proteins. Whey
proteins consist of a number of specialized proteins, the most important being beta lacto
globulin (50% of whey) and lacto globulin.
Milk proteins have a high biological value but, unlike egg proteins, they lack Sulphur-
containing amino acids. The proteins in cow’s milk have balanced amino acid profiles and
good digestibility, making it the obvious choice when it comes to feeding the family. Casein
in cow’s milk combines with calcium to form caseinogen. A higher proportion of calcium
and casein in cow’s milk makes it more difficult to digest than human milk. Some people
cannot drink fresh milk because they are lactose intolerant, but can consume sour milk
because it contains less lactose.
A daily intake of three glasses of skim milk, over cereal at breakfast, in hot beverages and
in milk dishes like custard, and one or more portions of low fat yoghurt or low fat cottage
cheese, is sufficient to meet your milk requirements. The US Department of Agriculture’s
Food Guide Pyramid recommends that individuals two years and older eat 2–3 servings of
dairy products per day.
A serving is equal to:
 1 cup (8 full oz.; 250 ml) of milk
 8 oz. (250 g) of yoghurt
 1.5 oz. (40 g) of natural cheese (e.g. cheddar)
 2.0 oz. (60 g) of processed cheese.

Anubhav Das
BHMCT
GNIHM
 Types of Dairy Products
Milk –
 Scalded milk is dairy milk that has been heated to 82 °C (180 °F). At this
temperature, bacteria are killed, enzymes in the milk are destroyed, and many of
the proteins are denatured.
 Condensed milk which has been concentrated by evaporation, with sugar added
for reduced process time and longer life in an opened can
 Evaporated milk, (less concentrated than condensed) milk without added sugar
 Baked milk is milk simmered on low heat for long time which results in mild
caramelization. Particularly popular in Eastern Europe.
 Malai It is made by heating non-homogenized whole milk to about 80 °C (180 °F)
for about one hour and then allowing to cool. A thick yellowish layer of fat and
coagulated proteins forms on the surface, which is skimmed off.
 Powdered milk (or milk powder), produced by removing the water from (usually
skim) milk
 Khoa, milk which has been completely concentrated by evaporation, used in
Indian cuisine
 Infant formula, dried milk powder with specific additives for feeding human
infants
 Whey the liquid drained from curds and used for further processing or as a
livestock feed
 Buttermilk the liquid left over after producing butter from cream, often dried as
livestock feed
Yogurt – Yogurt, milk fermented by thermophilic bacteria, mainly Streptococcus
salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus sometimes
with additional bacteria, such as Lactobacillus acidophilus.
Cream – Cream is a dairy product composed of the higher-butterfat layer skimmed
from the top of milk before homogenization.
 Single cream, double cream and whipped cream
 Clotted cream, thick, spoon able cream made by heating milk
 Sour cream
Butter - Butter, mostly milk fat, produced by churning cream
 Ghee, clarified butter, by gentle heating of butter and removal of the solid
matter
Cheese - Cheese, produced by coagulating milk, separating from whey and letting it
ripen, generally with bacteria and sometimes also with certain molds.
Custard - Custard is a variety of culinary preparations based on milk or cream cooked
with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Ice Cream - slowly frozen cream, milk, flavors and emulsifying additives (dairy ice
cream)

Anubhav Das
BHMCT
GNIHM
 Brand Names

 Amul - Anand Milk Union Limited based at Anand in Gujarat is the world’s largest
producer of milk and milk products. The Indian dairy cooperative also has world
record of longest running ad campaign in the world.
 Nandini Milk - Karnataka Milk Federation producers and sells products such as
pedha, paneer, curds and milk by the brand of Nandini dairy. Nandini dairy is
second largest milk co-operative in India after AMUL.
 Mother Dairy - Mother Dairy markets and sells milk products under the Mother
Dairy brand and a subsidiary National Dairy Development Board.
 Dudhsagar Dairy – Mehsana District Cooperative Milk Producer is an
environment friendly organisation, popularly known as Dudhsagar Dairy and is the
largest dairy in Asia.
 Dynamix Dairy - Dynamix Dairies Ltd offers the best quality products to end
consumers and implementing latest technologies to process quality milk for various
brands in India, located in Baramati near Pune.
 Milma Milk - Kerala Co-operative Milk Marketing Federation or Milma take care
the production and milk marketing in the state. Milma stands for milk and other
variety of milk products in Kerala.
 Aavin Milk - Aavin is the trademark of Tamil Nadu Co-operative Milk Producers’
Federation and procures milk, sell milk products to consumers. There are four
dairy plants of Tamil Nadu Federation and Aavin produces 4 varieties of milk.
 Sanchi Milk - Madhya Pradesh State cooperative Dairy Federation manufacture
various milk products like Ghee, Butter, Skimmed Milk Powder etc. Sanchi is the
brand packed milk of Madhya Pradesh Dairy Federation supplied to consumer
along with other products like Shrikhand, butter milk and lassi.
 OMFED Milk - OMFED situated at Bhubaneswar and one of the largest Milk
Producers’ Federation in Odisha, Omfed main activities includes Milk promoting,
production, processing and marketing of milk products.
 Sudha Dairy - Bihar State Milk Co-operative Federation markets its products
under the label Sudha Dairy. The establishment of Sudha Dairy was also a result of
White Revolution or Operation Flood in India.
 Verka Milk - Punjab State Cooperative Milk Producers’ Federation Limited or
MILKFED with its Verka brand of Milk fed in Punjab is a well-known for milk
production system that also offers variety of quality milk & milk products.
 Milk Mantra Dairy - Milk Mantra Dairy based in Odisha is India’s first venture
capital backed agricultural startup, Founded in August 2009 and produces,
distributes various milk products under the brand Milky Moo.
 Milky Mist Dairy – Milky Mist Dairy is one of the largest private dairy in South
India, offers more than 20 milk products with largest cheese making unit in Erode,
Tamil Nadu.

Anubhav Das
BHMCT
GNIHM
 Uses of Dairy Products

So many different dairy products start out as milk from dairy cattle. These dairy products
are sold all over the world, including milk itself, cheese, yogurt, ice cream, butter, cottage
cheese, among others. Dairy products are very nutritious. Together, milk, cheese, and
yogurt provide nine essential nutrients, including calcium, potassium, phosphorus, protein,
vitamins A, D and B12, riboflavin, and niacin. Calcium is a major nutrient that helps build
strong bones. The main dairy products that is the milk along with its other derivatives are
mainly used in cooking and consumption purposes.
It is generally recommended that children, pregnant women, older people and those who
are unwell avoid unpasteurized milk and milk products. Individuals who are allergic or
intolerant to milk and dairy products may try to avoid them. For such people, eating dairy
products such as yoghurt in small quantities may be helpful.

Storage of Dairy Products

Milk and milk products should be stored in a refrigerator to slow down the growth of
micro-organisms, such as mould on cheese. Milk, cheese and yoghurt should be stored and
used by the date specified on the packaging.
Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to
39°F). Follow these guidelines:
 The fat in dairy products has a tendency to absorb strong odors from the storage
surroundings. To reduce the likelihood of this happening, store dairy products in
their own area in protective coverings.
 Do not store dairy products in a vegetable cooler; a separate refrigerator is much
more acceptable.
 Keep the refrigerator clean at all times.
 Rotate dairy products when fresh product arrives. Dairy products should not be
ordered too far in advance of when they will be used. Ideally, such products should
be delivered on a daily basis.

Anubhav Das
BHMCT
GNIHM
 Conclusion and Outcome

Milk and dairy products are the major food source of calcium and protein in most
developed countries, including Australia. One liter of milk can provide approximately 1200
mg of calcium, representing more than the daily requirement for calcium. Calcium in milk
is in a bioavailable form and is readily absorbed. The absorption of calcium is enhanced by
vitamin A and lactose.
Despite its nutritional value, some people are skeptical of milk consumption, mainly
because of the fat and cholesterol content, and the risk of atherosclerosis (clogging of the
arteries) or coronary heart disease (CHD). However, there is insufficient scientific
evidence to support this caution. In 2004, Dairy Australia Seminar Series, a review of the
epidemiological evidence on milk and cardiovascular disease presented by Professor Peter
C Elwood, showed that milk drinkers have a reduced risk of cardiovascular disease (CVD)
compared to those who drink little or no milk, despite the fact that most of the milk drank
was regular fat milk. The review further concluded that there was no evidence of an
increase in vascular disease; rather, the incidence of stroke and heart disease was about
15% lower in the subjects with the highest intakes of milk. Evidence from cohort studies
suggests that though milk consumption raises cholesterol level, milk is protective against
vascular disease.
A 300 ml glass of full cream milk contains 10 g of fat, of which 6.3 g is saturated fat, and
can contribute about 770 kJ of energy. In contrast, a 300 ml glass of skim milk only
contains 0.6 g of fat (a reduction of 94%), 0.3 g of saturated fat, and 440 kJ (a reduction of
43%). Therefore, consuming skim milk and low fat yoghurt instead of whole milk will allay
the fear of health risks associated with dairy fat. It has been documented that, in most
countries, milk consumption has fallen over the past 20–25 years. A reduction in milk
consumption may impact on nutritional needs, especially of calcium. It appears that the
positive nutritional and health contributing values of dairy products far outweigh concerns
regarding cholesterol. Like any other food, overconsumption may be associated with health
risks. The key word in the choice and consumption of any food is moderation. At moderate
levels, calcium and dairy products have benefits beyond bone health, including possibly
lowering the risk of high blood pressure and colon cancer.

Anubhav Das
BHMCT
GNIHM