Dairy Technology VOLUME – 2
Dairy Technology VOLUME – 2
Dairy Products and Quality Assurance
Shivashraya Singh Former Joint Director-cum-Dean and Emeritus Scientist National Dairy Research Institute Karnal – 132 001, Haryana
NEW INDIA PUBLISHING AGENCY New Delhi – 110 034
NEW INDIA PUBLISHING AGENCY 101, Vikas Surya Plaza, CU Block, LSC Market Pitam Pura, New Delhi 110 034, India Phone: + 91 (11)27 34 17 17 Fax: + 91(11) 27 34 16 16 Email: info@nipabooks.com Web: www.nipabooks.com Feedback at feedbacks@nipabooks.com Š Author, 2014 ISBN: 978-93-83305-09-4 (Volume -02) ISBN: 978-93-83305-08-7 (Volume -01) ISBN: 978-93-81450-99-4 (Set) All rights reserved, no part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher or the copyright holder. This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author/s, editor/s and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The author/s, editor/s and publisher have attempted to trace and acknowledge the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission and acknowledgements to publish in this form have not been taken. If any copyright material has not been acknowledged please write and let us know so we may rectify it, in subsequent reprints. Trademark notice: Presentations, logos (the way they are written/presented), in this book are under the trademarks of the publisher and hence, if copied/resembled the copier will be prosecuted under the law. Composed, Designed and Printed in India
Dedicated in the sweet memories of my beloved son, Shri Anil Singh (May 1976 – April 2007)
Foreword Milk is considered an ideal food for neonates, adolescents, adults and geriatrics and hence every attempt has been made by mankind to preserve this wholesome food by various processing operations. In the recent decade, the focus of attention has been on improving the quality, particularly sensory, nutritional and functional qualities of foods and at the same time, minimizing the processing and post harvest losses through technological and biotechnological interventions. Recent advancements in dairy technology have also offered the opportunity not only to control the existing food processes in better way, but also to adopt entirely novel approaches to quality control and newer product development. Meanwhile, an ever-increasing variety of specialized dairy products from whole and skim milks to creams, cheeses, yoghurts, whey products and specialty powders are opening up tremendous opportunities for growth. In search of efficiency, the dairy industry, a major sector of the food industry at a national level, is constantly seeking to improve the working practices, and the advances in process technology are an integral part of this trend. Growing awareness towards the beneficial role of milk and milk products in maintaining human health has led to the development of a wide range of novel functional foods, health foods, neutraceuticals, mood elevating and refreshing foods. In the advanced countries the dairy industry is rapidly diversifying its product to produce a range of dairy foods that are targeted to reduce the role of medicines in maintaining the human health. In addition, there are also vast opportunities of development of new milk products for improving their functional and nutritional attributes by the use of food biotechnology. Biotechnology may have immense impact in all areas of food processing, starting from raw material production to improving the shelf life, and enhancing the acceptability and nutritive value of foods. Further the knowledge of physicochemical and microbiological characteristics of milk is most important to understand the properties of food, improving its quality and storage stability and controlling its behavior during handling. I found this an excellent textbook on physicochemical and microbiological characteristics of milk, processing and preservation of milk, manufacturing of various dairy products and quality assurance. This book will be very useful to students as well as faculty in the universities and institutes. In addition to enhancing the quality of instruction it will also be of great value to food scientists.
viii
Foreword
Professor (Dr.) Singh is eminently qualified to write the book on Dairy Technology because of his in-depth knowledge, understanding and dedication to the subject of dairy and food science research and education. This book provides comprehensive coverage of all topics related to dairy technology, suitable for students in the discipline of dairy and food science and technology. I congratulate Professor (Dr.) Singh for this accomplishment and wish him all success in his endeavour.
Prof. (Dr.) A.K. Srivastava Director & Vice Chancellor National Dairy Research Institute (Deemed University), Karnal
Foreword I had the privilege of reviewing the complete text of the book titled‘ Dairy Technology‘ authored singularly by Prof. (Dr) Shivashraya Singh, former Joint Director-cum-Dean and Emeritus scientist (ICAR) of National Dairy Research Institute, Karnal (India). I very much appreciate and compliment the author for this Herculean task for the benefit of dairy fraternity of India, may it be the student, the teacher, the researcher, the dairy processor or even a freelance knowledge seeker. We have been contemporary while in education and thereafter our thinking invariably matched on almost all academic matters. In our early service career we had felt that there is a dire need of a book which is easily comprehensible to Indian students. In fact we all faced the dilemma of not having one for ourselves and reading voluminous treatises containing plethora of unabsorbable subject matter on individual products/processes unduly taxed. Hence, I also tried twice first in English and subsequently in Hindi language for Dairy Chemistry. But both attempts could not fulfill the requirements of all concerned.The present book is a marvelous feat as it is going to fulfill the long cherished desire of the author to benefit the dairy students at large by giving one comprehensive yet detailed and up to date text book in their hands. I remember that two foreign authors wrote and published their books on dairying while being in India some five decades back, but both lost their usefulness as time passed by. Hopefully, the present book has since been nicely structured and crafted incorporating the details of the latest technological facts established by research will go a long way to serve the purpose of the elite for a decade at least when incorporation of some revision may become imminent. I do hope the text book finds its due place and overwhelmingly applauded for its quality so that the author feels himself rewarded for this noble work. My best wishes to the author for his acomplishment. I wish the text book will prove its usefulness in times ahead.
Prof. V.B. SINGH Former Vice Chancellor, Maharana Pratap University of Agriculture & Technology, Udaipur(Raj.)
Preface Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. Processing of milk into various dairy foods, i.e. Dairy Technology, is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been written encompassing entire gamuts of chemical, physical and microbiological characteristics of milk, processing and preservation of milk, manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The entire material has been presented in two volumes. The 1 st volume consists of physicochemical and microbiological characteristics of milk and processing and preservation of milk. The 2nd volume deals with the manufacture of dairy products and quality assurance. The whole material has been consolidated in 20 chapters. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals. I am sure it will not only serve as a textbook on Dairy Technology for students and teachers but also as a reference book for the entire dairy industry. This book will prove to be very useful not only to the academic community but also to the researchers, planners, plant managers and extension workers. Acknowledgement: Well, to say this is my book will be totally untrue. At best this is my dream. There are people in this world, some of them so wonderful, that made this dream become a product that you are holding in your hand. I would like to thank all of them from the bottom of my heart. I am indebted to the authors, editors and publishers of various scientific books, periodicals and pamphlets from which the information presented here have been gathered to supplement the basic content of this textbook. These are too numerous to be named individually, however, to mention some of them as follows:
xii Preface
Encyclopedia of Dairy Sciences, edited by Hubert Roginski, et al. (2003).
Technology of Indian Milk Products by R.P. Aneja, et al. (2002).
Dairy Technology by P. Walstraw, et al. (1999).
Dairy Handbook by Alfa-Laval.
Principles of Dairy Chemistry by R, Jenness and S. Patton.
Lecture compendiums prepared under the aegis of Centre of Advance Studies, Division of Dairy Technology, NDRI, Karnal.
Lecture notes of Dairy Technology Diploma course, IGNOU.
Dairy India, 2007, 6th edition.
Other subject matter specialized books on individual dairy products such as condensed and dried products, frozen products, etc.
I offer my sincere thanks to the faculty members of the Dairy Technology Division, NDRI, Karnal whom I consulted freely on scientific matters included in this book as and when required. I would like to place on record my special thanks to Dr. A.A. Patel, Head, Dr. S.K. Kanawjia, Principal Scientist, Dr. R.R.B. Singh, Principal Scientist and Dr. A.K. Singh, Sr. Scientist for their unstinted support and cooperation in accomplishing this mission. I also thank all the staffs of Dairy Technology Division who helped me directly or indirectly in accomplishing this mission. I am also thankful to Prof. (Dr.) A.K. Srivastava, Director, NDRI for permitting me to use the facilities of the institute and for continued interest and encouragement in this endeavour. Sincere thanks are also due to Prof. (Dr.) V.B. Singh, former Vice Chancellor, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan) for reviewing the manuscript and giving valuable suggestions. I would like to place on record the contribution of Dairy Technology Society of India under the aegis of which I could get enough time and support to complete this mission. I will fail in my duty if I do not recognize the contribution of my family members, relatives and friends. I am grateful to my beloved grandson, Dr. Vishwendra Sigh who taught me computer application after my retirement, as a result of which the whole manuscript was typed by me. The contribution of my wife, Indira, daughter, Saroj and son, Sunil are duly recognized. Thanks are also due to the publishers of this book, since without their kind cooperation and support this mission would have not been accomplished. Shivashraya Singh
Contents Foreword — Prof. (Dr.) A.K. Srivastava ...................................................................... vii Foreword — Prof. V.B. Singh ....................................................................................... ix Preface ........................................................................................................................ xi Introduction ................................................................................................................ xxv
Part I: Manufacturing of Dairy Products 1. Fat-Rich Dairy Products ...................................................................... 1 1.1. Malai ......................................................................................................................2 1.2. Cream ....................................................................................................................3 1.2.1. Coffee cream ...........................................................................................4 1.2.2. Whipping cream .......................................................................................7 1.2.3. Plastic cream .......................................................................................... 11 1.2.4. Cultured cream ...................................................................................... 12 1.2.5. Frozen cream ......................................................................................... 13 1.3. Butter .................................................................................................................. 14 1.3.1. Definition and classification ................................................................. 15 1.3.2. Composition ........................................................................................... 17 1.3.3. Buttermaking ......................................................................................... 18 1.3.3.1. Creamery butter ........................................................................ 19 1.3.3.1.1 Polymorphism ................................................................. 27 1.3.4. Butter churn ........................................................................................... 29 1.3.5. Churning process ................................................................................... 31 1.3.6. Continuous butter manufacture ........................................................... 37 1.3.7. Cooking butter ....................................................................................... 39 1.3.8. Desi butter .............................................................................................. 39 1.3.9. Microstructure of butter ........................................................................ 41
Fi r s tf e wp a g e so ft h i sb o o ka r ep u b l i s h e d o nk i s a n . c o mb yi t sp u b l i s h e r . I fy o uwi s ht op u r c h a s eah a r d c o p y o ft h i sb o o k , p l e a s ec o n t a c tt h ep u b l i s h e r .
Publ i sher