Understanding Milk Products: Part 9 by Dr. Sushma Kumari
In this informative presentation by Dr. Sushma Kumari, Assistant Professor at Dept. of LPT, BVC, Patna, various milk products such as Khoa, Rabri, and Milk Powder are discussed in detail. The process of preparing Khoa, the different methods of making Milk Powder, including Roller Dried Whole Milk Powder and Spray Dried Method, are elaborated upon. The preference of buffalo milk over cow milk for Khoa production and the differences in moisture content between the two types of milk are highlighted. Each product's characteristics, yield, and preparation techniques are presented, providing insight into the world of dairy products.
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Presentation Transcript
MILK PRODUCTS (PART -9) BY- DR. SUSHMA KUMARI ASST.PROF., DEPT. OF LPT, BVC, PATNA
Khoa Prepared by partial dehydration of milk . Milk fat > 20% Total solid = 70-75% Buffalo milk is preferred over cow milk because it gives higher yield with good quality khoa with soft and smooth body, granular texture. Yield of khoa- ( 28 % moisture) -Cow milk- 17-19 % Boffalo milk- 21-23 %
Milk powder Dried milk product. Prepared by following methods- 1. Roller/ Drum dried method- Milk is applied upon smooth surface of a continuously rotating steam heated metal drum or roller . The film of dried mil is continuously scraped off by a knife or scraper located opposite to th point of application of milk. The milk film is ground to obtain milk powder. it is cheaper and has less solubility. Nearly 87 %.
2. Spray dried method- The basic principle of spray drying consist in atomizing the milk. Concentrated milk is sprayed into a large suitably designed drying chamber, where they mix with a current of hot air . The milk particles surrender their moisture instantaneously and dry to a fine powder, which is removed continuously. costlier but solutibility more. Nearly 98%.
