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SAG-2019-050.pptx
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- 2. Mahatma Phule KrishiVidyapeeth ,Rahuri Affiliated Saikrupa College of Agriculture,Ghargaon Tal- Shrigonda Dist- Ahmednagar Student Name : Shelake Saurabh Sanjay Reg No. : SAG-2019/050 Semester : VIIIth Course No. : EL-AHDS-405 Course Title : Processing of Milk and Milk Products Topic Name : Different Type of milk products Module Incharge : Prof. S.B. Gaikwad
- 3. PRESENTING Classification Of Different TypesOf Milk Products
- 4. Classification of milk product Heat desiccated milkproduct Eg:- Rabri,Khoa, Pedha, Gulabjamun Barfi,Kheer etc. Heat and acid coagulated milk product Eg:-Channa, Panner, Rasmalai, Rasgulla,etc. Fermented milk product Eg:- Dahi,Lassi Shrikhand, etc. Fat rich dairy Product Eg:-Cream, Butter,Ghe, etc. Frozen Dairy Product Eg:- Icecream, Kulfi,etc. Dried milk product Eg:-SKM, WMP
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- 6. INDEX SR.NO. CONTENT 1 Introduction 2Material 3 Flow chart 4 Packaging Of Ice-cream 5 Hardening Of Ice-cream 6 Yield Of Ice-cream 7 Shelf Life Of Ice-cream 8 Nutritional value
- 7. INTRODUCTION Ice-cream has itsorigin in Europe and was introduced later in United States, where it developed in industry. It is complex food containing milk,fat,sugar,etc. Ice-cream is recent origin industry of India started in 1966. In recent year ice-cream market in India has annual growth rate about 15%. It is also good source of energy having 2-3 times high fat than milk.
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- 9. SELECTION OF INGREDIENT (SMP,SUGAR, SODIUM ALGINATE, LIQUID GLUCOSE, CREAM) Adding Milk /cocoa powder to water of 60°C Adding Sugar mixed with stabilizer and Emulsifier Addition of Cream Blending and Mixing of all ingredients Pasteurization The Mix (for 10 min)
- 10. Homogenization Cooling and Ageing(12 hours at 4°C) Addition of Microcapsules and Flavor Freezing by a batch freezer Packaging in polypropylene container Storing at -20°C
- 11. PACKAGING OF ICECREAM When ice cream is drawn from the freezer usually collected in both retail and bulk containers. Retail containers are mostly single-service i.e use and throw (eg. Parchment paper, aluminum foil, plastic coated cups, plastic cups, bars, ticks etc.) Bulk containers are either single or multi- service (eg. Tinned steel car, soft plastic bucket) and may or may not be reusable.
- 12. HARDENING OF ICECREAM It refers to the second phase of freezing water freezing in packages is accomplished without agitation. It is done in either hardening room or hardening tunel or hardening cabinet.
- 13. YIELD SHELF LIFE From 1litre ice cream mix we will get 1.7 to 2.0 litre of ice cream.(considering 70-100% Over run) Shelf life of ice cream at -23 to -29°C is near about 6 months.
- 14. Nutritional value:- Calories -207 fat-11g Protein -3.5g Sodium -80mg Potassium -199mg Carbohydrates-24g
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- 16. INDEX SR.NO. Contents 1 Introduction 2Material 3 Flow chart 4 Packaging of kulfi 5 Yield of kulfi 6 Shelf life of kulfi 7 Nutritional value
- 17. INTRODUCTION Kulfi isan Indigenous version of ice cream with Indigenous technology. Kulfi also served with falooda, the Indian vermicelli to adjust the wetness and temperature to taste. It is nutritious frozen dairy dessert and is largely produced in the unorganized sector in very small quantities. It is usually consumed in summer seasons.
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- 19. FLOWCHART Reception of milk Concentrationto about 20% TS Adding sugar 13%. Cooling the milk Flavouring and Filling in cones Freezing and hardening (ice and salt mixture 4:1) Kulfi Packaging Hardening and storage (-20°C)
- 20. PACKAGING OF KULFI The Bars Of Kulfi Are Wrapped In Papers And Put In Boxes.
- 21. YIELD From OneLitre Cow Milk The Yield Of Kulfi Will 350 to 400 gm i.e 35 to 40 Recovery. SHELF LIFE Generally Shelf Life Of Kulfi at -23 to -29 °C About 6 Months
- 22. Nutritional value:- Calories -206 Protein-6.9g Fat -9g Sodium -49.7mg Potassium -173.9mg Carbohydrate -20.4g
- 23. REFERENCE www.tetrapack.com Imagesfrom google Outline of dairy technology , Author – Sukumar de.
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