Dairy Science- Filtration of Milk, etc.

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 Filtration of milk

Filtration of milk is done for removing the visible matters from the milk.
The purpose of milk filtration is for separating unwanted particles.
The process involve in filtration are-
  1. Reverse Osmosis.
  2. Nano filtration.
  3. Ultra filtration.
  4. Micro filtration.

1. Reverse Osmosis-

The milk passes through the small pores of reverse osmosis (RO) membrane which removes water from the cooled milk.

2. Nano filtration-

Nano filtration is a process which is used with water for removal of disinfections in dairy products such as natural organic matter and synthetic organic matter.

3. Ultra filtration-

Ultra filtration is used for separating milk according to their molecular size.
In ultra filtration of milk some molecules like lactose, soluble mineral and water passes the membrane.
Ultra filtration milk is widely used in making dairy products.

4. Micro filtration-

Micro filtration is a process in which 0.1% to 10 micron  membrane are used for concentrating, purifying and separating of particles from solution.

Straining & Clarification of milk-

Straining-

Straining process is only used for removing fine dirt particles, hair, manures, bedding, etc.
Straining improves the appearance of milk and improves its selling price.

Clarification-

Clarification and filtration are of same thing but clarification purify milk more efficiently.
For clarification we use the centrifugal machine called clarifier.
Clarification removes the higher particles from milk like- somatic cells, dust particles, etc.

Standardization of milk

Standardization of milk  is for the amount of fat present in the milk.
Standardization of milk refers to less or more amount of fat present in milk.
The milk industry mix low amount of fat milk in the fine milk for their increase in profit.

Adulteration of milk and its detection

Adulteration of milk-

The bad or low quality of milk and has bad effect for human consumption are known as adulteration of milk.
Adulteration of milk are made by adding soap, acid, starch and chemicals.

Detection-

The simple method for detecting adulterated with water will flow without leaving its mark.
If milk shows deep blue colour after adding iodine solution it means starch is present in milk.

Common preservatives of milk and its detection-

Common preservatives of milk are Benzoic acid and Salicylic acid.
This acid are increase the life time of  milk.

Detection-

Add concentrated sulphuric acid and ferric chloride when they react with benzoic acid and salicylic acid to give buff coloured and voilet coloured reaction products.
(Benzoic acid is naturally produced in milk from hippuric acid at the time of fermentation).

Legal standard of milk-

Standard of milk is defined as milk containing fat of 4.5% and minimum SNF (Solid Not Fat) 8.5% in cow.
In buffalo 6% fat and 9% SNF.
Introduction with indigenous dairy products viz. Dahi, Khoa, Chhena, Paneer,  Kheer, Lassi, Rabri, etc.

Dahi-

It is a dairy product which is made by curdling of milk with edible acidic substance and by curd itself.

Khoa-

It is a dairy product and it is very common in different names in different regions like- Khoya, mawa, kava, etc.
Khoa is basically main part of Indian sweets.

Chhena-

It is an Indian sweet made by adding edible acid, calcium lactate in cow or buffalo milk.
Chhena is generally made by cow milk and in India their are a lots of dishes like- chhena, jalebi, chhena gaja, chhena poda, etc.

Paneer-

Paneer is originated in India.
Paneer is made by curdling milk with edible acid.
First use of paneer estimated in 1954.
In India, paneer recipes are common and eaten by vegetarians and non-vegetarians  both.

Kheer-

Kheer  is made by mixture of milk, sugar and rice.
Kheer contains 7.83% of fat, 6.34%  proteins and many more nutrients.

Rabri-

It is also a dairy product and has great taste.
Rabri contains layer of clotted cream.

Lassi-

It is an Indian drink made from yougurt or curd, sugar, water or butter  milk.
Lassi is beneficial for stomach and prevent from sun strokes and build muscles and improves bone minerals. 



Dairy Science- Dairy cooperatives, Functions of dairy cooperative societies, Function of Anand pattern, White Revolution, Objective and achievements of operation flood, transportation and milk distribution, Pricing of milk, Platform test.


Dairy Science- Concept of Dairying, Dairy in India, Dairy Development in Different five years plans. 

Comments

Anonymous said…
Your knowledge is very useful sir.
October 9, 2020 at 8:33 PM
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