Fat Rich Dairy Products

Fat Rich Dairy Products Y. Kotilinga Reddy Yogesh Khetra M.H. Sathish Kumar Fat Rich Dairy Products Dr.Y. Kotilinga Reddy Department of Dairy Technology SVVU, Tirupati Mr. Yogesh Khetra & M.H. Sathish Kumar Dairy Technology Division NDRI, Karnal Definition Of Laziness: It’s a talent of taking rest before you get tired... B'coz prevention is better than cure... Be lazy think crazy... Editor 2 www.AgriMoon.com Fat Rich Dairy Products Technology Fat Rich Dairy Products Technology: 4(3+1) Sl No Particulars Module 1: Introduction to Fat Rich Dairy Products 1 Status of lipids in milk 2 Types of Fat Rich Dairy Products Module 2: Production of Cream 3 Classification, Standards and Composition of cream 4 Principles and methods of cream separation 5 Construction of cream separator 6 Factors affecting skimming efficiency and richness of cream Module 3:Processing of cream 7 Standardization of Cream 8 Pasteurization of Cream 9 Cooling of Cream Module 4: Consumer cream products 10 Table cream, Sterilized cream and Whipped cream 11 Clotted cream, Frozen cream, Cultured cream etc., 12 Other consumer cream products Module 5: Quality and preservation of cream 13 Packaging and storage of cream 14 Quality of cream 15 Grading of cream Module 6: Regulatory aspects of Butter 16 FSSAI Definition, BIS specifications and Codex requirements 17 Composition and classification of butter Module 7: Butter-Making Process 18 Process outlines of butter making 19 Churning of cream 20 Use of breakwater and other factors influencing fat losses in buttermilk 21 Addition of colour & Salting of butter 22 Butter moisture control and Working of Butter 23 Continuous Butter Making 24 Packaging, Storage and distribution of Butter Module 8: Quality of butter 25 Grading of butter 26 Rheology of Butter 27 Microbiological aspects of butter 28 Butter Defects Module 9: Butter making equipment 29 History of butter churn development, Construction, Operation and Sanitary care Module 10: Special butter and related products 30 Whipped butter, Whey Butter Flavoured butter 31 Fractionation of Milk fat 3 www.AgriMoon.com Fat Rich Dairy Products Technology 32 Fat spreads 33 Margarine Production Module 11: Ghee and butter oil 34 Ghee Definition, Standards and composition 35 Methods of ghee preparation 36 Quality and Grading of ghee 37 Packaging and storage of Ghee 38 Butter oil 4 www.AgriMoon.com Fat Rich Dairy Products Technology Module 1: Introduction to Fat Rich Dairy Products Lesson 1 Status of lipids in milk 1.1 INTRODUCTION: The total milk production of India during the year 2010-11 is 116 million tones out of which 33 percent was converted into ghee. As per FAO statistics, about 3.08 million tones of butter and ghee is being marketed in India during the year 2007. The amount of table butter produced in organized sector is 0.055 million tons during the year 2005 both in cooperative and private dairies and the value is 7,700 million rupees, which will be increased to 0.1 million tons and 22,500 million rupees respectively during the year 2011. 1.2 STATUS OF MILK LIPIDS: Milk contains approximately 3.4% fat. Of all edible fats, milk fat has the most complex fatty acid composition. Over 400 individual fatty acids have been identified in milk fat. However, approximately 15 to 20 fatty acids make up 90% of the milk fat. The major fatty acids in milk fat are straight chain fatty acids that are saturated and have 4 to 18 carbons (C4:0, 6:0, 8:0, 10:0, 12:0, 14:0, 16:0, 18:0), monounsaturated fatty acids (C16:1, 18:1), and polyunsaturated fatty acids (C18:2, 18:3). Some of the fatty acids are found in very small amounts but contribute to the unique and desirable flavor of milk fat. For example, the C14:0 and C16:0 ß-hydroxy fatty acids spontaneously form lactones upon heating which enhance the flavor of butter. The fatty acid composition of milk fat is not constant throughout the cow's lactation cycle. The fatty acids that are 4 to 14 carbons in length are synthesized in the udder. Some of the C16 fatty acids are made by the animal and some come from the animal's diet. All of the C18 fatty acids come from the animal's diet. There are systematic changes in milk fat composition due to the stage of lactation and the energy needs of the animal. In early lactation, the animal's energy comes largely from body stores and there are limited fatty acids available for fat synthesis, so the fatty acids used for milk fat production are obtained from the diet and tend to be the long chain C16:0, 18:0, 16:1 and 18:2 fatty acids. In late lactation, more of the fatty acids in milk are formed in the mammary gland so that the concentration of the short chain fatty acids such as C4:0 and 6:0 are higher than in early lactation. These changes in fatty acid composition do not have a great impact on nutritional properties of milk, but may have some effect on processing characteristics for products such as butter. 5 www.AgriMoon.com Fat Rich Dairy Products Technology The fatty acids are arranged on the triglyceride molecule in a specific manner. Most of the short chain fatty acids are at the bottom carbon position of the triglyceride molecule, and the longer fatty acids tend to be in the middle and top positions. The distribution of the fatty acids on the triglyceride backbone affects the flavor, physical, and nutritional properties of milk fat. Milk fat melts over a wide temperature range, from approximately - 40°C to 40°C. This is best illustrated by the firmness of butter at refrigerator temperature versus room temperature. At refrigerator temperature butter is approximately 50% solid, but is only about 20% solid at room temperature, which is why it spreads more easily as the temperature increases. The melting properties of milk fat are a result of the melting points of the individual fatty acids that make up milk fat and their arrangement on the triglyceride molecule. The triglycerides of milk fat are in the form of globules. The globules are surrounded by a protein and phospholipid membrane that stabilizes the globules in the serum (water) phase of milk. The native globules range in size from less than 1 µm to over 10 µm. The uneven size distribution allows the larger globules to float in a process called creaming, thus resulting in a ―cream line‖ at the top of the container. Milk is homogenized to reduce the size of the large globules to less than 1 µm, create a uniform distribution of globules throughout the serum phase, and minimize creaming. Milk fat can be degraded by enzyme action, exposure to light, and oxidation. Each of these processes proceeds through different mechanisms. Enzymes that degrade fat are called lipases, and the process is called lipolysis. Lipases split fatty acids from the glycerol backbone of the triglyceride. Usually the action of lipase causes undesirable rancid flavors in milk. Pasteurization inactivates native lipase and increases the shelf life of milk. However, in some cheeses, such as Blue cheese and Provolone, a small amount of lipolysis is needed to achieve the characteristic flavor. Light induced degradation can happen fairly rapidly in milk and produces a characteristic off-flavor. The majority of this off-flavor is caused by protein degradation. Storing milk in opaque containers minimizes this process. Milk fat can also be degraded by a classical chemical oxidation mechanism i.e., the attack on double bonds in the fatty acids by oxygen. Oxidation of the unsaturated phospholipids in milk produces off-flavors that are described as painty, fishy, or metallic. Milk fat though quite bland in taste, imparts richness and smoothness to fat containing dairy products. The colour of fat depends upon its carotene content and varies with the species, breed and feed of the animal. The yellow colour of cow milk is because of carotene. Buffalo milk does not contain carotene. Milk fat also contains cholesterol (0.23 to 0.1 %) and phospholipids (lecithin, phosphatidyl serine, sphingomyelin, inositol and cerebrosides) some of which serve as antioxidants in prolonging the shelf life of ghee. 6 www.AgriMoon.com Fat Rich Dairy Products Technology Milk fat is the highly expensive item among all the constituents of milk. The shelf life of fat rich products is longer than that of milk. Fat rich products are important milk products from which the dairy gets more profits. At last, the fat rich products are utilized since years as wound healing agent, lighting the wicks of cotton and used in performing homa‘s, further even now the house wives are using milk fat (ghee) as cooking medium. 1.3 GENERAL COMPOSITION OF MILK FAT: Milk fat, though quite bland in taste, imparts richness/smoothness to fat-containing dairy products. In freshly secreted milk, it occurs as a microscopic globular emulsion of liquid fat in an aqueous phase of milk plasma. Fat is the most variable component of milk. The average size of fat globules in buffalo milk is larger (4.15 to 4.60 µm) than in cow milk (3.36 to 4.15 µm). Milk fat globules fall in to three overlapping size distributions (Table 1.1). Table 1.1: Size distribution of milk fat globules Class Diameter(µm) Proportion of the total Fraction of total milk globule population (%) lipid (%) Small Below 2 70-90 <5 Intermediate 3-5 10-30 90 Large 8-10 0.01 1-4 The fat globules are stabilized by a very thin membrane of 5-10 µm thickness, closely resembling plasma membrane.

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