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COCONUT-MILK.Pdf COCONUT MILK AND CREAM 2. Evaporated Reconstituted Milk. Reconstituted Coconut Milk products are prepared using a skimmed milk with stabilizer is blended and significant amount of comminuted coconut meat with coconut milk, heated under reduced and expelled, where most filterable fibers and pressure until it has lost about half its water. residues are excluded, with or without coconut 3. Sweetened Condensed Milk. Concentrated water and/or with additional water, thermally evaporated reconstituted milk is added with processed appropriately and sealed in a container sugar to give a total sugar concentration of to prevent spoilage. about 55%. COCONUT PROCESSING TECHNOLOGIES Product Styles: COMPOSITION OF SIMULATED DAIRY MILK BEVERAGE 1. Light Coconut Milk. the product obtained from %FAT %PROTEIN either the bottom portion of centrifuges coconut Low Fat Filled MIlk 2-3 3.6 milk of by further dilution of coconut milk. Evaporated 6.0 7.3 2. Coconut Milk. The dilute emulsion of Sweetened 8 7.5 comminuted coconut meat in water with soluble Condensed MIlk and suspended solids. 3. Coconut Cream. The Emulsion extracted from Re-Produced by: matured coconut meat with or without the RESEARCH, DEVELOPMENT & EXTENSION DIVISION DAVAO ORIENTAL STATE COLLEGE OF SCIENCE & addition of coconutwater/water. TECHNOLOGY 4. Coconut Cream Concentrate. The product Guang-guang, Dahican, 8200 City of Mati, Davao Oriental obtaned after the partial removal of water from Tel. No.: 3884-625, TelFax: 3883-195, Web: www.doscst. coconut cream. edu.ph, e-mail: office.president.doscst.edu.ph SIMULATED DAIRY MILK BEVERAGE DERIVED DR. EDITO B. SUMILE FROM COCONUT MILK SUC President III Simulated dairy milk beverage are dairy milk DR. ROY G. PONCE substitutes formulated to contain approximately Vice-President, Research, Development & Extension Division those of their dairy milk counterparts. The local milk industry utilizes coconut milk which is a rich DR. BERNADETTE J. NANUAL source of vegetable fat to substitute for imported Director for Research butterfat. Coconut milk is a cheaper source, DR. WILANFRANCO C. TAYONE contains natural emulsifiers and much easier to Director for Extension blend with skim milk. NEMESIO R. ORDIZ MILK SUBSTITUTE PREPARATIONS RD&E Staff/Lay-out RESEARCH, DEVELOPMENT & EXTENSION DIVISION 1. Low Fat Coconut Filled Milk. Reconstituted JENNETH C. PEREZ DAVAO ORIENTAL STATE COLLEGE OF SCIENCE & skimmed milk with stabilizer is blended and RD&E Staff TECHNOLOGY homogenized with coconut milk. Source: PHILIPPINE COCONUT AUTHORITY Guang-guang, Dahican, City of Mati, Davao Oriental PRODUCT DESCRIPTION PROCESS FLOW OF COCONUT MILK EXTRACTION COCONUT MILK AND ITS PROCESSING Coconut Milk is the liquid Bottling or Canning obtained by manual or Coconut Drilling Water Filtration: the extraction of coconut milk mechanical extraction and is filtered using a vibro screen with a of comminuted coconut stainless filter of 100 mesh or finer meat with or without Pasteurization: filtered coconut milk is pasteurized water. The composition indirectly by double boiling at 70oC of coconut milk depends for 15 minutes on the amount of water De-watered, De-husked Packaging: once pasteurization temperature is used for the extraction, Whole Coconut achieved, the coconut milk is removed affecting significantly from the heat source, immediately moisture and fat content. De-shelling Splitting transfered to stainless steel filling vessels hot-filled in appropriate • Coconut milk obtained from single-stage Paring Grating containers and sealed extraction, without added is called "Kakang Grinding Cooling: packed coconut milk is immersed in Gata". a cooling tank water bath to bring down • Freshly extracted coconut milk has a pH of 6 Comminuted Coconut Meat the temperature (slightly acidic) and coagulates when heated to Storage: coconut milk packed in plastic bottles 800C. Milk Extraction or pouches is subjected to blast freezing • Coconut milk is rich in protiens such as albumin, and transferred to freezers for cold globulin, prolamin and glutein Coconut Milk Coconut Residue storage, while canned coconut milk undergo • Emulsifying agents help in increasing Centrifugation Drying sterilization, they remain stable at ambient dispersibility and stability of food emulsions: Expelling storage after cooling. examples of such are phospholipids, cephalin Coconut Coconut Skimmed MIlk Cream and lecithin which have been found in coconut Pulverizing Dehydration or Spray-Drying milk. Coconut Dehydration of coconut milk into a powdered Fermentation Centrifugation Flour product renders stability, convenience and increased Virgin consumtion while keeping its natural quality, flavor TYPICAL COMPOSITION OF KAKANG GATA Coconut Oil and texture upon rehydration. Basic Equipment Used: Blending: minimal amounts of maltodextrin and Constituent Percent 1. Deshelling Machine: for removal of coconut shell 2. Grinder/Pulverizer: pared, quartered coconut meat is casein are blended into fresh coconut Moisture 52.0 reduced in particle size by grinding, for more efficient milk cream to improve fluidity Fat 38.0 extraction Spray-Drying: blended cream is spray dried 3. Grater: motorized coconut shredder after coconut is split into Protein 3.5 halves Packaging: resulting powder is packaged in moisture- Ash 0.9 4. Coconut Milk Extractor: for mechanical extraction of coconut milk from the comminuted coconut meat vapor-proof container .
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