Clean Milk Production

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DANVEER SINGH YADAV Assistant Professor Livestock Production Management College of Veterinary Science and Animal Husbandry (NDVSU) MHOW Milk : The milk may be defined as the whole, clean to fresh lacteal secretion obtained by the complete milking of one or more healthy milch animals. Milk is an almost ideal food. It has high nutritive value. World milk day 1st June. Species Water Fat Protein Lactose Ash Cow 86.6 4.6 3.4 4.9 0.7 Buffalo 84.2 6.6 3.9 5.2 0.8 Goat 86.5 4.5 3.5 4.7 0.8 Standards for different classes of milk Species Milk fat SNF Cow 3.5 8.5 Buffalo 5 9 Goat/Sheep 3 9 Standardized 4.5 8.5 Toned milk 3 8.5 Double Toned milk 1.5 9 Skim milk 0.5 8.7 Composition of colostrums and milk S. No Component Colostrums Milk 1 Total solids % 22.5 12.5 2 Fat 3.5 4 3 Protein 14.5 3.3 4 Lactose 3 4.6 5 Ash 1.8 0.8 Clean Milk Production Clean milk is defined as the milk drawn from the udder of healthy animals Healthy Dairy Livestock Free from diseases Free any discharge Clean animals Free from extraneous matters like Dust Dirt Flies hay manure, extraneous water and drug residues Washing of udder and flank Before milking clean udder Method of milking Stripping Clean, sterile utensils Milking ken Milk bucket Milk measures' Control flies Netted door and ventilation Clean surrounding Standing space Drainage Milking passage The milker’s cleanliness Clean hand, finger, cloth Healthy milkmen Type of milk pan Clean Dry Feeding of Dairy Livestock Ideal moisture contain in feed Toxin free Cool and store milk properly At least 4 C should be maintain cool and storage milk Grade Total plate count of milk( standard plate count per milliliter ) Very good Not exceeding 0.2 milliliter Good Between 0.2 to 1 milliliter Fair 1 to 5 milliliter Poor Over 5 milliliter Factor altering quality of milk The quality of milk is highly influenced or altered by various factors like Factors Affecting Composition of milk 1. Individuality 2. Breed 3. Species 4. Interval of milking 5. Completeness of milking 6. Frequency of milking 7. Irregularity of milking 8. Day-to-day milking 9. Portion of milking 10. Stage of lactation 11. Yield 12. Feeding 13. Season 14. Age 15. Condition of cow at calving 16. Excitement 17. Disease and abnormal conditions 18. Administration of drugs and hormones THANK YOU.

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Reception of Milk Milk Reception in the Cans
College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 4 RECEPTION OF MILK (Milk reception in cans, Receiving section for bulk milk, Milk transport tank, Storage tank, Process tank, Standardization of milk) MILK RECEPTION IN THE CANS Milk is received in the processing plant from the primary producers or the milk collection centers. Usually they are transported by cans or bulk containers (milk transport tanks or vans). Fig. 4.1 Milk can (usual capacity 20-40 litres) • The first stage of reception involves emptying of cans over the tip tank or weigh tank. Emptying cans over the tip-tank can be done either by hand, or by hand assisted method or by mechanical methods (inverter). The process of inversion may be a serious source of contamination of the tipped milk by soil from can exteriors. • In some canneries, the can is not completely inverted (the base of can is never directly above the surface of milk). • After weighing and recording of consignment, the contents are discharged into a tank immediately below the tip-tank, from which the milk is pumped through a cooler to a storage tank. • Where milk is measured volumetrically, the cans are tipped directly to the tip tank from which milk is pumped to the cooler. 2 Fig. 4.2 Weigh tank Fig. 4.3 Arrangement of tanks in milk reception section Fig. 4.4 Bulk milk Coolers The following approach is done for the mechanization of milk reception sections of dairy plants. • Power driven or gravity roller conveyors are used for conveying of the milk cans.
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EEC-13 Block-1
Processing of Milk UNIT 8 PREPARATION OF DESIGNATED AND SPECIAL MILK Structure 8.0 Objectives 8.1 Introduction 8.2 Full Cream Milk Definition and Standards 8.3 Toned Milk and Double Toned Milk Definition History Preparation 8.4 Standardized Milk Definition Advantages Preparation 8.5 Skim Milk Composition Utilization of Skim Milk for making different dairy products 8.6 Recombined Milk Definition Advantages Preparation 8.7 Reconstituted Milk Definition Advantages Preparation 8.8 Flavoured Milk Definition Types of Flavoured Milk Preparation of Chocolate Milk Preparation of Fruit Flavoured Milk Preparation of Sterilized Flavoured Milk 8.9 Let Us Sum Up 8.10 Key Words 8.11 Some Useful Books 8.12 Answers to Check Your Progress 8.0 OBJECTIVES After reading this unit we should be able to: define various types of special milk outline advantages/ of manufacturing special types of milk specify the requirements for preparation of special types of milks prepare various types of special milks 72 Preparation of Designated 8.1 INTRODUCTION and Special Milk When natural constituents of whole milks have been altered by addition, removal, exchange and/or treatment, the resultant milk is designated as special milk. Recent years have witnessed a large increase in the market penetration of special types of milk into the total fluid milk market. In India, there is great seasonal fluctuation in the production of milk on account of which many milk plants have to run below their installed capacity, particularly during the lean season. Besides, the cost of whole milk generally remains very high throughout the year. Production of recombined milk and low fat toned milk have greatly helped in extending the market supply and reducing the cost of milk to the consumers.
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Impact of Household Practices on the Nutritional Profile of Milk Sanjivan Bahman1, Nidhi Yadav1, Ajay Kumar2, Sanjeev Ganguly3, Vivek Garg4, *Satwinder S
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