market milk

Mrket Milk

Toned Milk and Doule Toned Milk :

i. Definition

Toned milk means the milk obtained by the addition of water and skim milk powder to whole milk. In practice, whole buffalo milk is admixed with reconstituted spray dried skim milk for its production.

Under the PFA Rules (1976), toned milk should contain a minimum of 3.0 per cent fat and 8.5 per cent solids-not-fat throughout the country, whereas double toned milk should contain a minimum of 1.5 per cent fat and 9.0 per cent solids-not-fat throughout India.

 

ii. History

Toned milk is the brainchild of D. N. Khurody (an Indian Dairy Pioneer), who is also credited with coining its name. Under his auspices, it was first produced in 1946 in the Central Dairy of the Aarey Milk Colony and marketed in Bombay city.Soon other cities, notably Calcutta, Madras and Delhi started producing and marketing toned milk.

 

iii. Preparation

The calculated amount of potable water is received in the pasteurizing vat/tank equipped with an agitator. The water is heated while the agitator is kept in motion to 38 – 43OC. Then a proportionate amount of spray dried skim milk is slowly added at the point of agitation and the mixture thoroughly agitated till it dissolves completely.A calculated amount of whole buffalo milk is now added and the mixture again agitated thoroughly till a homogenous mixture is obtained. The mixture is then filtered, pasteurized at 63OC for 30 min, rapidly cooled to 5OC, packaged and kept at 5OC or below until distribution. The detailed flow diagram for manufacture of toned and double toned milk is given below:

Reconstituted Milk

i. Definition

Reconstituted milk refers to milk prepared by dispersing whole milk powder in water (approximately in the proportion of 1 part powder to 7-8 parts water). During the lean season, reconstituted milk is the main source of milk supply in cities.

 

ii. Advantages

•  It helps in making up the shortage of fresh milk supplies.
•  It is used by the military forces

 iii. Preparation

The calculated amount of potable water is received in pasteurization tank equipped with agitator. The water, is heated to 38-43oC and then calculated amount of spray dried whole milk is slowly added at the point of agitation. The mixture is thoroughly mixed, filtered and pasteurized at 63oC/30 min. and promptly cooled to 5oC or below until distribution. Detailed flow diagram of the process is given below:

Standardized Milk

i. Definition

Standardized milk is a product, whose fat and/or solids-not-fat (SNF) content have been adjusted to a certain pre-determined level. Under the PFA Rules (1976), the standardized milk for liquid consumption should contain a minimum of 4.5% fat and 8.5% SNF throughout the country. The standardization can be done either by partially skimming the fat in the milk with a cream separator, or by admixture with fresh or reconstituted skim milk in proper proportions.

 

 ii. Advantages

Standardized milk offers several advantages such as:

•  It ensures a milk of practically uniform and constant composition and nutritive value to the consumers.
•  The surplus fat can be converted into butter and ghee.
•  It becomes possible to supply cheaper milk as compared to the full cream milk.
•  It is more easily digestible because of less fat content as compared to full cream milk.

iii. Preparation

The detailed step-wise method of manufacture of standardized milk is given below:

First of all milk should be received, and tested for fat and SNF levels. It is to be pre-heated to 35-40OC, followed by filtration/clarification. Milk should be standardized to 4.5% fat and 8.5% SNF levels after calculation of required quantity of skim milk or cream to be added. Upon standardization, milk should be homogenized (2500 psi/65OC) and then it must be pasteurized (72OC/15 sec). After pasteurization, milk must be packaged either in glass bottles or polypacks and then stored below 5OC till distribution. The detailed flow diagram for preparation of standardized milk is given below:

Full Cream Milk

i. Definition and Standards

Full cream milk means milk, or a combination of cow or buffalo milk or a product which has been prepared by a combination of both, which has been standardized to fat percentage of 6.0 and solids-not-fat (SNF) percentage of 9.0 by adjustment or addition of milk solids. Full cream milk must be pasteurized. It should show a negative phosphatase test. Upon pasteurization, it should be packaged in clean and sanitary containers and should be properly sealed in order to prevent subsequent contamination.