DAIRY TECHNOLOGY

What is milk?
– Milk is the normal secretion of the mammary
gland of mammals providing good nourishment
for the young.
– Sources – cow, buffalo, goat, sheep, camel,
mare, etc.

Constituents of milk:-
Source Water Fat Protein Lactose Ash
Buffalo 82.14 7.44 4.78 4.81 0.83
Cow 87.27 3.66 3.47 3.66 0.69
Goat 84.14 6.00 4.03 6.00 5.02
Human 87.47 3.76 2.14 3.76 0.31
General characteristics of milk:-
– colour –
bluish white to almost golden yellow
depending upon the breed, fat and solids
present, nature of feed consumed.
Large quantities – opaque;
Thin layer – transparent.
Fat removed / Low fat and solid milk
– bluish tint.
Taste: –
– No pronounced taste, but slightly sweet.
– Freshly drawn milk has a characteristic
odour, which is volatile, disappears when milk
is exposed to air.
Acidity:–
– amphoteric reaction is observed with
fresh milk – turns blue litmus red and red
litmus turns blue.
– With phenolphthalein indicator fresh milk
shows an acid reaction, if titrated against
standard alkali,
– acidity varies between .10 to 0.26% as
lactic acid.
– Fresh milk pH -6.5.
on heating – near the boiling pt.
– a tough film forms on the surface.
– Prolonged boiling results in a brown
shade of colour and a change in taste.
Acidification :–
results in precipitation of soft, white, jelly-
like mass, known as curd with separation
of nearly clear fluid or whey.
If a portion of the fresh milk is allowed to stand
undisturbed for a few hours
a layer forms on the surface, known as
cream, due to the gathering of the fat
globules,
which can be examined under compound
microscope, wherein immense numbers of
glistening, spherical bodies of varying sizes
will be seen.
 If the fresh milk is allowed to remain at ordinary
temperatures of 15 – 21 oC for 24 hours or longer
it will have a pronounced acid taste.
Constituents of milk:-
– water :- 84 – 89%
– Fat :-
– commonly known as butter fat – 2.5 –
6.0. Table, or light, or coffee, or single
cream – 18 – 25%.
– Light whipping - not less than 30%,
– Heavy whipping - not less than 36%,
– butter - 82.5%,
– butter oil or dry butter - 98 – 99.5%,
– cheddar cheese - 30 to 40%,
– ice cream - 8 – 20%,
– Evaporated milk - 8%,
– whole milk - 26%.
Exists in milk in the form of minute globules
in a true emulsion of oil-in –water in the dispersed
phase.
– Each globule of fat is surrounded by a very thin film of
protein, or the serum of milk, concentrated on the
surface and held in place by surface attraction or
adsorption.
– The concentrated layer surrounding the fat globule is
composed of certain protein and fat-like substances,
especially lecithin.
 Size of fat globule:-
generally 2 – 30 m.
A single drop of milk contain about
100,000,000 fat globules.
Composition of milk fat:-
Not a single chemical compd. – mixture of
several different glycerides.
Organic acids contained in milk fat and
fats from other sources other than milk fat
are commonly known as “fatty acids”,
animal fats are relatively simple as
compared with milk fat.
– e.g., beef fat consists of the glycerides of
palmitic, stearic, and oleic acids. Mutton tallow
– glyceride of stearic acid,
– Lard – glyceride of oleic acid. Milk fat –
butyric,caproic, caprilic, capric, lauric, myristic,
palmitic, stearic, and oleic acids.
– Soluble and volatile acids – Butyric (C3),
caproic(C5), caprylic (C7), capric (C9).
Insoluble and non volatile acids – lauric (C11),
Myristic acid (C13), palmitic acid (C15), stearic
acid (C17), oleic acid (C17).
– Hardness or softness of milk fat and their
relation to the texture of butter depend on the
 – non-volatile group of fatty acid, which constitute
82.7% of milk fat.
The rancid flavour that sometimes occurs in dairy
products is large due to the liberation of butyric acid .
Milk fat does not have a true m.p. 29 to 36 oC.
The solidifying point or the temperature at which milk
fat appears solid 10 to 12 oC.
The Specific gravity of milk fat 0.9 at 60 oC.
Factors influencing the composition of milk fat:-
The principal fats known to vary – butyrin, olein,
palmitin, stearin.
– Factors responsible for variation –
breed of animal (Jersey, Holsteins, etc.),
– Stage of lactation (butyric acid content declines from
the beginning to the end of lactation period),
– Feed
increase in olein content produces soft fat with low
m.p.
for cottonseed meal, increase in olein is
counteracted by the decrease in butyrin.
– Feeds result in higher olein content – rich in
vegetable oils such as linseed meal, soybean
meal.
Grass pasture increases olein content.
Feeds with low vegetable oil but rich in
carbohydrates produce less olein content – firmer
fat) ,
Nutrition (decline in the volatile acids and
increase in the olein content).
 Proteins of milk:-
– C, H2, O2, N2, S, P (some times) –
characterized chiefly by N2.
– Normal milk – 2.8 to 4%.
– Two types – Casein (80%) and Lactalbumin
or whey protein (18%).
Lactoglobulin – 0.05 to 0.07%.
-- Casein --
It is a snow-white odourless and tasteless
granular substance, contributes to the whiteness
of milk.
Found in combination with calcium as
“Calcium Caseinate” dispersed state as
colloidal.
On boiling fresh milk
– a thin layer of finely precipitated casein, together
with other milk constituents, including fat, forms a
thin layer over the surface of the milk. With added
acid – curdles.
Used in
– manufacture of hard, water resistant, non
inflamable plastics,
– substitute for celluloid, horn, tortoise shell, a wide
variety of toilet articles such as, combs, buttons,
and rims for eyeglass,
– fountain-pen barrels, electrical insulations, high-
grade paper (80% of casein), glue, cold water paint
– textile and leather industries, as spreader
over foliage (horticultural work) to spread and
adhere better, as casein fiber (Aralac) as in hat
industry in the manufacture of fur-felt hats.
– filler or binder in certain foods, serves as the
base material for a meat sauce and as a binder
in sausage.
Albumin or lactalbumin
– resembles but not identical with blood
albumin, dried form is a tasteless powder,
chemically extremely complex like other
proteins,
– contains ‘S’ twice that of casein, contains no
phosphorus,
– unlike casein coagulates by heat treatment, but
not by rennet, may be in colloidal state or in true
solution.
– Commercial use
is yet to be established.
Other proteins:-
lactoglobulin,
fibrin,
alcohol soluble proteins.
Milk sugar or Lactose:-
solubility is 1/3rd of sucrose at 100 oC,
prolong heating at 100 - 130 oC results in a
decomposition indicated by a light – brown or
caramel colour.
 In the presence of bacteria it is easily
decomposed as:
- C12H22O11 + H2O (+bacteria) = 4C3H6O3
(lactic acid).
1g of lactose on bacterial decomposition forms
– 0.8 g of lactic acid.
– In general, 10 to 30% of the sugar is used in
the normal souring of milk.
Dry milk contains a very high percentage of
lactose, approximately 38%.
Because it is dried instantaneously lactose
does not crystallize but forms a lactose
‘glass’ (highly concentrated viscous soln),
very hygroscopic, under high RH will rapidly take
up water diluting lacose glass to the point where it
becomes sticky and finally crystallization of
alpha-lactose occurs resulting to a hard caked
powder which is a serious defect in the product.
Ash or mineral matter:-
– Milk ash contains K, Na, Ca, Mg, Cl2, P, S in
relatively large amounts.
– Very small amounts of Fe, Cu, Zn, Al, Mn,
Co, I2,
– and traces of Silicon, Boron, Titanium,
Vanadium, Rubidium, Lithium, and Strontium
are present.
– Parts of Ca, and P are combined with
– Remaining portions together with Mg are partly in
suspension and partly in solution.
– Small portion of S enters into the composition of the
Casein and Lactalbumin.
Milk is low in Fe and for this reason would
not supply all the needs of an adult.
Minor constituents:-
– Yellow colour of milk is due to a pigment
known as Carotene.
– Phospholipids – lecithin (fat like substance
containing N2 and P).
– Fishy flavour of butter, a common defect is due
to the decomposition of lecithin.
– In the splitting of lecithin, trimethylamine is
formed, which is responsible for fishy flavour.
Cholesterol:-
– Milk contains 105 to 176 parts per million.
Pigments:-
– Two – fat soluble (carotenoids) and water
soluble (riboflavin).
– Feeds as green grass, green alfa-alfa hay,
green silage and carrots etc. are rich in
carotene.
– Riboflavin previously called lactoflavin or
lactochrome contributes a yellowish green
tint to the whey.
Enzymes:-
Ptyalin of the saliva which acts on
starch forming maltose,
pepsin in the stomach which assists in
breaking down of the proteins,
Galactase a proteolytic enzyme, acts
in ripening of cheese,
lipase, a fat-splitting enzyme,
catalase, an oxidizing enzyme
reductase, a reducing enzyme,
lactase, a sugar fermenting enzyme,
diastase, a starch-splitting
enzyme,
 peroxidase, an oxidizing enzyme,
phosphatase, an enzyme to test for
evaluating the effectiveness of
pasteurization.
Vitamins:-
Vit A, Vit B1,(thiamin) Vit B2 or G (riboflavin),
nicotinic acid (niacin),
Vit B6 (pyridoxin),
Pantothanic acid, Vit C (ascorbic acid),
Vit D, Vit E (alpha-tocopherol) and Vit K.
Gases:-
Milk contains 7-10% by volume of gas.
CO2 comes from udder,
N2 and O2 are taken during milking. On standing
the amt. of gas becomes less.
Non-protein nitrogenous substances:-
urea, amins, creatinine, creatine, uric acid,
adenine,
guanine – ranging from 1.5 to 10 parts per
million.
 Milk

Water Total solids (TS)

Fat (Lipid) Solids-not-Fat (SNF)

True Fat Associated Next Page

Several fatty substances
glycerides

Phospholipids Cholesterol Carotene Vitamins

(A,D,E,K)
(lecithin)
 Solids-not-Fat (SNF)

Lactose Nitrogenous Mineral Other

(milk sugar) substances matter constituents

Non protein protein

(Urea, amins, Phosphates, citrates,
creatinine, creatine, chlorides of K, Na, Ca, Mg,
uric acid, adenine,
guanine) Traces of Fe, Cu, I, etc.

Casein Lactalbumin Lactoglobulin Proteose

(,,) (- (-Lactalbumin) peptone
Lactoglobulin)
Pigments Dissolved gases Vitamins Enzymes,
B-complex, C