EXPERIMENT: 1

Analysis of raw milk, market milk, other and other milk products

Aim: To analysis of raw milk, market milk, other and other milk products.
a. direct microscopic method

Apparatus:

1. Clean grease-free slides with one square centimeter area clearly marked

On each of them.

2. Breed’s pipettes calibrated to deliver 0.01ml of milk.

3. Needle with bent point for spreading of milk.

4. compound microscope

5. Stage micrometer slide ruled in 1mm

6. Newman’s strain

Procedure:

*This method consists of examining under compound microscope stained films of a measured
volume of milk or milk products spread and dried on glass slides over a specified area.

*The rapid estimation of the bacterial population of sample of milk/milk products.

*Recognition of distinctive shapes and arrangements of bacteria and somatic cells in films as
facilitated by staining.

*Revelation of useful information regarding the tracing of possible sources of contamination.

Standard Plate Count Method (SPC)

Requirements:

i) Incubator.

n) Bacteriological delivery pipettes (1.0 and 1.1 ml). in) Dilution blanks
(9 or 99 ml).

iv)Tryptone glucose agar or milk agar.

 v)Petri dishes (outside diameter 98 mm; inside diameter— 94 mm; depth — 15 mm).

Procedure:

This method employs universal standardization of equipment, materials and incubation methods. It
aims at determining the population of viable bacteria in the sample of milk/ milk products. A small
quantity of the sample is mixed with the appropriate nutrient agar medium and poured into a Petri
dish. The agar is allowed to set and plates are incubated at specific temperature for a definite period
of time. The bacterial colonies grown on the agar surface during incubation are counted
presuming each colony to have grown from one bacterium or bacterial clump present in the
inoculums. The standard plate count is estimated by multiplying number of colonies with dilution
factor. This method is specifically suitable for following purposes:

1 Estimation of number of bacteria in pasteurized milk or milk products, 1 In-line testing of

products at various stage of processing,

1 Detection of the sources of contamination.

Cultured dairy products or dairy products, to which a bacterial culture has been added, however are
not tested ordinarily by this method.

Coliform count test

Requirements:

1.bacteriological pippetes

2.Mackonky’s broth tubes with durham’s fermentation tubes.

3.Mackonkey’s agar

4.eosine methelene blue agar

5.endo agar

6.dilution blanks

7.test tubes

8.petridishes

9.inoculation needle
Principle:

Coliform group of bacteria comprises all aerobic and facultative anaerobic, gram
negative,non spore forming rods able to ferment lactose with production of acid and gas

At 37C within 48h.one source of these organisms is

intestinal tract of human and animals. Their presence in milk
and milk products is indicative of possible faecal contamination
although some species (e.g. Enterobacter aerogens) may be
derived from feeding materials and soil. As these organisms are
heat labile, their presence in pasteurized milk is considered to
indicate post-pasteurization contamination. For testing presence
of coliforms in milk and milk product, a small quantity of the
product (1.0, 0.1 or 0.01 ml) is added to liquid or solid media
containing lactose and bile salt with a suitable indicator.
Production of acid and gas in liquid media and appearance of
typical coliform colonies on the plates is taken as evidence of
coliform contamination.

A few other bacteria,yeasts also produce acid and gas under these
conditions giving rise to false positive result. Hence, the test
commonly employed to detect the presence of coliform
bacteria in milk is called presumptive coliform test and in the
event of doubt the confirmed test is conducted to ascertain
presence of coliforms in dairy products.
Conclusion
In summary, it can be concluded that different types of milk and milk products collected
from the food industry are of high quality. It is highly expected that these products should
be free from disease-causing microorganisms. A proper monitoring system should be
followed from the raw material process to finish products packaging. Every step is equally
important for a final purified product. It is recommended that government and relevant
stakeholders should be aware of food safety issues of dairy beverages to avoid any possible
foodborne illness.
 EXPERIMENT:2

PHYSICAL TEST-ORGANOLEPTIC EVALUATION OF MILK

Aim: To evaluate the organoleptic evaluation of milk.

* Odor / Smell
 General Appearance
* Colour
 Consistency

 Temperature

Organoleptic tests(taste, sight, smell tests)

Abnormal smell and taste may be caused by the following:
1. Atmospheric taints, e.g. "barnyard odours" or "cow odours"
2. Physiological taints caused by hormonal imbalance or cows in late lactation
causing spontaneous rancidity
3. Bacterial taints
4. Chemical taints or discolouring
5. Advanced acidification, where pH < 6.4

Experiment
The organoleptic tests are for immediate segregation of poor quality milk at the milk
receiving platform.

No equipment is required, but the milk grader must have an experienced sense of
sight, smell and taste.
Open a can of milk and immediately smell the milk.
Observe the appearance of the milk.
Taste the milk and do not swallow it, but spit out the sample to be flushed away.
Examine the lid of the milk can and check for cleanliness.
 Experiment-3

Analysis of milk composition- fat and SNF

Aim: To determination of fat and SNF in milk.

 Objective:

The price of milk fixed on its fat content.

To determine the fat level in milk by Gerber method,
 Sulphuric acid with a density of 1.807 to 1,812 g'ml at
rti

27'C
corTesponding to a concentration of sulphuric acid
from 90-
91 percent by weight.
4
Amyl alcohol for milk testing (furfural free). It should have
density between 0.808 to 0,818 giml at 27'C.
PROCEDURE:
NA the clean and dry butyrometer in a butyrfameter Ntand with
open mouth upwards. I.Run 10 mi i f sul.p.htirie acid with the tilt measure in the
butyrometer.

3. Pipette out 10..75 ml or milk sample gently by the side or butyrorneteri, whose
temperature: is about 60-70
0 F.
4. Pour I r amyl alcoh.01. with tilt measure.
5. Skipper the butyrorneter with tho help of lock stopper using reQulacing pi
guiding pin_
 . The tub is well (mixed) .shalwn till mahogany red colour i obtained.. Kcep the
hut meter in hot water bath till it attains 60-70 0 F and the butvrometer are
placed in the centrilloged machine that k revolved at 1100 rpm lor 4 minutes.

7. Take (Jut the butyrorneter in an upright position with the stopper end duwn wards.

g. Keep the biltyrorneter in hot water bath .a 149 0 F (600 C) ror some.

9.Adjust the fat column which will appear clear and yellolivish within the
graduation with the hdp of key.
Noir ihc. reading,. Readinu; should be taken from bottom or the fat. column to lower border
of mum [sous art the sca]e_
Result and Interpretation
The lactometer reading taken at 84˚F (29˚C) is the corrected lactometer
reading.

Aim: Determination of snf in milk

Principle
The principle involved in measuring the specific gravity by a lactometer is
that a floating object sinks until it has displaced a weight of fluid equal to its
own weight. The greater is the volume of the displaced fluid, the smaller is
the specific gravity of the fluid, and the lower is the lactometer reading.

Materials required
1. Lactometer
2. Cylinder
3. Dairy thermometer
Procedure
1. Mix the sample of milk well. Pour it into a dry cylinder which enables the
lactometer to float without touching the sides.
2. Let the lactometer into the cylinder. Take the reading from the lactometer
as soon as it becomes stationary.
3. Note the corrected lactometer reading (CLR).
4. prolong the keeping quality of milk without any marked effect on the flavour, food value or
physico-chemcial properties.

Calculation
Specific gravity = 1+ CLR\1000

SNF %( Solids Not Fat) = CLR\4 + 0.2xF + 0.36

Where F = Fat % in the milk sample.
 EXPERIMENT:4

CHEMICAL TESTS-TEMPERATURE,PH,ACIDITY,COB,PHOSPHATASETEST

Aim:to determine the chemical tests-temperature, ph, acidity, cob, phosphatase

test.

OBJECTIVES
ensure safety of milk by destroying pathogenic organisms and inactivating enzymes of milk.

Principle
A.Batch pasteurization
A batch of milk heated to 62.8°C held for 30 minutes and cooled to 4-5°C.

B.H.T.S.T.Pasteurization

In the process of pasteurization, milk is pumped either from the dump tank or from the storage tank
to float controlled tank from where it is pumped to regeneration section to raise its temperature to about 45°C by
outgoing heated milk on the other side of the plates. Then milk passes through filter/clarifier for removal of extraneous
material, if any, to the heating section, where the temperature of milk is raised to at least 71.7°C by hot water or
intermittent steam. This hot milk enters in the holding section or holder tube of the pasteurizer. Milk takes at least 15
seconds to pass through it. A flow diversion valve is fixed at the end of the holding section to control proper heating and
holding of milk. Only pasteurized milk passes through the valve. Properly pasteurized milk then enters into the regeneration
cooling section where it heats the incoming raw milk and, in turn, it gets cooled. Finally, this passes to the cooling
section where milk is cooled to 4-5°C. Thus, the pasteurized milk is ready for packing.

Phosphatase test is conducted to know the status of pasteurization. If the test result is negative then the
pasteurization is understood to be satisfactory else, it requires repasteurization.

i. Requirements
Batch pasteurizer, HTST pasteurizer, SS Container, stirring device, plate heat exchanger, multipurpose
tank, centrifugal pump, steam raising equipment, thermometers, cans, bottles/pouch filling system, detergents,
sterilizing agents etc.
pH
Requirements
l pH meter with glass and calomel electrodes or a combined electrode
l Buffer solutions of pH 7.0 and pH 9.0 or 4.0
l Beaker 100 ml
l Glass rod
Procedure:
Standardize the pH meter with pH 7.0 buffer solutions and check against another
buffer of pH 9.0 or 4.0. Once the instrument is calibrated take about 50 ml
sample of well mixed milk or slurry of moist or semi moist food in distilled water
in a 100 ml beaker and read the pH at 200C.
Observation:
The pH of milk and milk product is directly read in the instrument.

1. TitrableAcidity:

l White porcelain Basins – hemispherical 60ml Capacity.

l Pipette – 10ml
l Burette with soda lime guard tube
l Measuring cylinder – 25ml
l Starring glass road flattened at one end

Reagent:

Standard sodium hydroxide solution 0.1N prepare a concentrated stock solution of sodium hydroxide by dissolving equal
part of NaOH in equal volume of distilled water in a flask Tightly stopper the flask and keep the solution for 3 – 4
days to settle any insoluble sodium carbonate. Use the clear solution to prepare 0.1 normal solution standardize
the solution against 0.1 normal oxalic acid solution.

Phenolphthalein indicator solution – Dissolve 1gm of the indicator in 100ml of 96% ethyl alcohol. Add 0.1N NaOH
drop wise till the colour is faint pink to make the indicator neutral.

l Rosanilin Acetate solution (bench solution) Dissolve 0.12gm of rosaniline acetate in 50ml distilled water
containing 0.5ml of glacial acetic acid. 1ml of this solution is diluted to 500ml with a mixture of rectified alcohol
and distilled water to prepare bench solution. These solutions must be stored in amber coloured bottles.

Procedure:
Take accurately 10ml well mixed sample of milk or fluid milk in two proclaim basins. Add an
equal volume of freshly boiled and cooled distilled water. If it is a solid product, then a dispersion of
known weight of the sample may be made in distilled water. Add 1ml of the phenolphthalein indicator to
one basin and to another add 1ml bench solution of rosaniline acetate. Titrate the content of the basin to
which phenolphthalein has been added, against standard sodium hydroxide solution added drop by drop
from the burette till the appearance of a pink colour. By comparison the colour matches the pink colour
of the solution in the basin containing the rosaniline acetate solution. Stir vigorously throughout. The
time taken to complete the titration shall not exceed 20 seconds.The titration must be carried out in
illumination from day light lamp
OBSERVATION
Titrable acidity as % lactic acid per 100ml of milk or per 100g products
0.9  V1 N1
=
V2

Where,
V1 = Volume in ml of standard NaOH solution used for titration N = Normality of
standard NaOH solution
V2 = Volume in ml of milk or weight in gram of milk product taken for the titration.

In case of milk products the following amount of the sample is taken and mix
with boiling or hot distilled water and rest of the method is same as in case of
milk.

1. Cream: 10 grams of milk is taken and milk with equal amount

of hot distilled water.

2. Butter: 18 grams of butter is mixed with 90 ml previously distilled water.

3. Paneer and Khoa: 2 grams of paneer or khoa is taken and a

paste is made in a mortar with 3 ml boiling distilled water. The
paste is transferred to a porcelain dish with 17 ml boiling
distilled water.

4. Ice Cream: 20 grams of sample is mixed with 20 ml of

recently boiled distilled water.

5. Milk Powder: 1 gram of sample is mixed with 10 ml boiling distilled water.

CLOT ON BOILING TEST

Objectives:
•

TO
•.

DETERMINE STABILITY OF MILK TO HEAT PROCESSING.

Procedures: •
n •
1.Take 5 m of milk in the test tube,
2.Put this on boiling water bath for 5 minutes..
3.Remove the tube Trom water bath without shakin_g.
4.Note any acid smell or precipitated particles on tLe sides of the test tube.
Sarnplc showing precipitated particles are recorded i s positive C.O.B. test.

Alkaline Phosphatase Test for Checking Efficiency of Pasteurisation in Liquid Milk

Alkaline phosphates is an indigenous milk enzyme. The enzyme activity is destroyed at

pasteurization temperature and has been adopted as an index of the efficiency of
pasteurization. Since milk is a proven vector for a number of pathogenic bacteria, including
Salmonella, Campylobacter and Wisteria, the test is of very great significance to the dairy
industry as a means of policing the thoroughness of heat treatments or the addition of raw milk
to heated or unheated products. In the following method, a solution of disodium p-nitro phenyl
phosphate in a buffer of pH 10.2 is used as substrate. This compound, colorless in solution, is
hydrolyzed by alkaline phosphates of milk to liberate p-nitro phenol, which under alkaline
condition gives an intense yellow coloration to the solution. The liberated p-nitro phenol is
measured by direct comparison with standard color discs in a Lovebird comparator. The test
does not apply to sour milk and milk preserved with chemical preservatives.
1.3.1.1. Reagents/Apparatus

All reagents should be of analytical grade.

A. Buffer solution: 1.5 g of sodium bicarbonate and 3.5 g of anhydrous sodium carbonate
dissolved in water and made up to one liter. Store in a refrigerator and discard after 1 month.

Disodium p- nitrophenylphosphate. The solid substrate must be kept in the refrigerator.

C. Buffer-substrate solution - Weigh accurately 0.15 g of substrate (disodium p--nitrophenyl

phosphate) into a 100 ml measuring cylinder and make up to 100 ml with buffer solution. The
solution should be stored in refrigerator and protected from light. The solution should give a
reading of less than the standard marked 10 on comparator disc APTW or APTW 7 when
viewed through a 25 mm cell (distilled water is used as a blank). The solution must be
discarded after one week.

D. A Lovibond Comparator with stand for work in reflected light.

E. A lovibomd comparator disc APTW or APTW 7.

F. Two Fused glass cells of 25 mm depth.

G. A water bath or incubator capable of being maintained at 37.5±0.5°C.

H. 1 ml pipette and 5 ml pipette.

I. 1 litre graduated flask.

J. 100 ml measuring cylinder.

K. Test tubes, nominal size 150/16 mm with rubber stoppers

Procedure

Into a test tube pipette 5 ml of buffer substrate solution,

stopper and bring the temperature to 37°C.
Add 1 ml of test milk to it shake and replace stopper, incubate at 37°C for 2 hrs.
Incubate one blank prepared from boiled milk of the same type as that undergoing the test
with each series of sample.
Remove the tubes after 2 h and the content should be well mixed.
Place the boiled milk blank on left hand side of the comparator stand and test sample on the
right.
Take reading in reflected light by revolving the disc until the test sample is matched.
Record readings falling between two standards by affixing a plus or minus sign to the figure for
the nearest standard.
Interpretation:- The test is considered satisfactory if it gives a reading of 10 μg or less of p-
nitro phenyl per ml of milk. Properly pasteurized milk gives no discernible color.

1. All glassware must be cleaned before use. Cleaning should be done by soaking in Chromic
acid solution prepared by slowly adding 4 volumes of concentrated H2SO4 to 5 volumes of 8%
potassium dichromate. After cleaning in chromic acid glassware must be rinsed in warm water
and distilled water and finally dried. Glassware used for the test must not be used for any other
purpose and must be kept apart from other apparatus in the laboratory.
2. A fresh pipette must be used for each sample of milk. Pipettes must not be contaminated
with saliva.

3. The sample of milk should be examined as soon as possible after arrival at the laboratory. If
not examined immediately it must be kept at a temperature between 3°C and 5°C until
examined. The sample must be brought to room temperature immediately before being tested.

EXPERIMENT:5

MICROBIOLOGICAL TEST-MBRT

Methylene Blue Dye Reduction Test for Assessing the Raw Milk Quality

Methylene Blue Dye Reduction Test, commonly known as MBRT test is used
as a quick method to assess the microbiological quality of raw and
pasteurized milk. This test is based on the fact that the blue colour of the dye
solution added to the milk get decolourized when the oxygen present in the
milk get exhausted due to microbial activity. The sooner the decolourization,
more inferior is the bacteriological quality of milk assumed to be. This test is
widely used at the dairy reception dock, processing units and milk chilling
centres where it is followed as acceptance/rejection criteria for the raw and
processed milk

Grading of raw milk based on MBRT:

MBRT test may be utilized for grading of milk which may be useful for the
milk processor to take a decision on further processing of milk. As per BIS
1479 (Part 3): 1977 criterion for grading of raw milk based on MBRT is as
below:

5 hrs and above Very good

3 to 4 hrs Good

1 to 2 hrs Fair

Less than 1/2 hrs Poor

Procedure: The test has to be done under sterile conditions. Take 10 ml

milk sample in sterile MBRT test tube. Add 1 ml MBRT dye solution (dye
concentration 0.005%). Stopper the tubes with sterilized rubber stopper and
carefully place them in a test tube stand dipped in a serological water bath
maintained at 37±1°C. Record this time as the beginning of the incubation
period. Decolorization is considered complete when only a faint blue ring
(about 5mm) persists at the top.
Recording of Results - During incubation, observe colour changes as follows

a) If any sample is decolourized on incubation for 30 minutes, record the

reduction time as MBRT - 30 minutes.

b) Record such readings as, reduction times in whole hours. For example, if
the colour disappears between 0.5 and 1.5 hour readings, record the result
as MBRT - 1 hour; similarly, if between 1.5 and 2.5 hours as MBRT - 2 hour
and so on.

c) Immediately after each, reading, remove and record all the decolourized
samples and then gently invert the remaining tubes if the decolourization has
not yet begun.
 Experiment:6

PREPARATION OF GHEE FROM CREAM AND BUTTER

AIM: To prepare ghee from cream and butter.

Introduction: Ghee production is the largest segment of milk utilization in India. Most of the dairy plants
have ghee production facility to meet the demand of the market as well as to utilize the excess fat in
profitable manner. Since simple technology involved in ghee production and relatively less investment
for ghee production unit as already plant have steam boiler with them. Method of production varies
from small scale to large scale. Cost reduction on energy consumption for production of unit quantity of
ghee is the recent trend and equipments are designed to meet the requirement. Following are the
various processes available in the industry to make ghee including Desi method which is following
largely at rural household level.

Methods of Preparation

The principle involved in ghee preparation include;

1. concentration of milk fat in the form of cream or butter.

2. Heat clarification of fat rich milk portion and thus reducing the amount of water to less than 0.5%.

3. Removal of the curd content in the form of ghee residue.

There are five methods of ghee making:

i. Desi or Indigenous Method

ii. Direct Cream Method

iii. Creamery Butter Method

iv. Prestratification Method

v. Continuous Method

Desi Method:
Direct Cream Method
 EXPERIMENT:7

AIM: Preparation of khoa from cow, buffalo and concentrated milk.

INTRODUCTION:

Among the indigenous milk products, khoa occupies first position as it

form a base for number of sweet delicacies. Khoa is a popular product throughout I
ndia and is called by different names in different regions like Khoya, Mawa, Kova,
Palghova etc.

Chemical Quality of Khoa:

Varieties of Khoa

Pindi
This variety is identified as a circular ball of hemispherical pat with compact
mass,homogenous and smooth texture. I t shall not show any sign of fat leakage or
presence of free water. I t possesses pleasant cooked flavour and devoid of
objectionable tastes like burnt, acidic etc. T his variety of khoa is used in the
manufacture of burfi, peda and other similar varieties of sweets.

Dhap
It is a raw (katcha) khoa characterized by loose but smooth texture and
soft grains and sticky body. D hap variety carries highest percentage of
moisture over other varieties of khoa. T his high moisture is necessary to
provide adequate free water for soaking of maida and semolina (vermicelli)
and for homogenous distribution of other ingredients in the preparation of
smooth gulabjamoon balls. T his variety of khoa is used in the manufacture
of gulabjamoon, kalajamoon, pantooa, carrot halwa, etc.

Danedar
This is characterized by the granular texture with hard grains of
different sizes and shapes embedded in viscous serum. S lightly sour milk is
preferred in the manufacture of this variety as it yields granular texture. T
his variety of khoa is used in the manufacture of kalakand, milk cake, etc.
Preparation of Khoa

Khoa is prepared by different methods depending on the location, quantity

etc. Khoa is
manufactured by the following four basic methods viz. traditional method,
improved batch method, mechanized method and use of membrane
technology.

Traditional Method

Generally buffalo milk is preferred for manufacture of khoa as it results in

higher yield,
smooth texture and soft body with sweet taste. Where buffalo milk is not
available, cow
milk is used for khoa making but it results in pasty body and slightly saltish
taste in the
product.
Filtered milk is taken in a thick wide mouth iron pan (karahi) and boiled on a
brisk
non – smoky fire. An iron scraper (kunti) is used for stirring the milk during
boiling and
also to scrape the milk films forming on the surface during boiling. A rapid
stirring and
scrapping is carried out throughout boiling to facilitate quick and rapid
evaporation of
water from milk and also to prevent scorching of milk film on surface. D ue to
continuous
evaporation of water, the milk progressively thickens. S ome researchers
observed that
at 2.8 fold concentration of cow milk and 2.5 fold concentration of buffalo
milk, heat
denaturation of milk proteins take place and the proteins will not go into
solution again.
As the concentration is progressing the product slowly tends to leave the
sides of the
pan and starts accumulating at the bottom and at this stage the pan has to
be removed
from the fire. T he contents are worked up and allowed to cool and the
residual heat in
the product helps in further evaporation of moisture. At this stage, stirring
and scraping is
increased to obtain good quality product. I f the milk is subjected to high
heat treatment
with less stirring and scraping at this stage results in dark colored khoa that
does not
fetch good market value as that of white or cream colored khoa which is
more preferred
for sweets making.

Experiment:8
Preparation of paneer from cow, buffalo and mixed milk

Aim: To prepare paneer from cow, buffalo and mixed milk.

Method of preparation:
Principle
The chemical and physical changes in casein and whey proteins brought about by
the combined action of heat and acid treatments, form the basis of paneer making.
When milk is acidified, the colloidal calcium phosphate in the casein micelles
progressively solubilizes and aggregation of the casein occurs as the isolelectric
point is approached. In milk of normal pH, the casein micelles are stabilized by
hydration and steric repulsion due to their negative charge. On acidification the
micelles become unstable and aggregate as a result of charge neutralization, leading
to the formation of chains and clusters that are linked together to give a threedimensional
network. Paneer manufacture essentially involves the formation of coprecipitates
due to complexing of whey proteins denatured by the heat and the
casein. The higher the degree of co-precipitation, the greater will be the total
solids recovery and yield of paneer.
Requirements
i) Cream separator
ii) Chese vat
iii) Pasteurizer/ plate heat exchanger
iv) Plunger/ ladle
v) Milk cans
vi) Thermometer
vii) Strainer
viii) Citric acid
ix) Cheese cloth
x) Paneer hoops
xi) Paneer press
xii) Packaging material
xiii) Cold store.
Procedure
i) Standardize milk to desired fat/ SNF level.
ii) Heat the milk to 85-90oC using pasteurizer or batch heating system.
iii) Cool the milk to 70oC by circulating tap water/ chilled water.
iv) Prepare 1.0 per cent citric acid solution in hot potable water.
v) Add hot citric acid solution to milk with constant and slow stirring till clear
whey separates out. Generally coagulation is completed within 30-60
seconds.
vi) After complete coagulation of milk, stop stirring the content and leave the
vat undisturbed for 5 minutes.
vii) Drain the whey through stainless steel strainer.
viii) Transfer the coagulated mass in hoops and press it for about 10-20 minutes.

The flow chart for manufacture of buffalo milk paneer is given in

 Cow method of preparation

Cow milk is standardized to a fat level of 4.5 to 5.0 per cent using fresh cow cream.To this milk
calcium chloride is added at the rate of 0.05 to 0.10 per cent. The milk is heated to 90oC without
holding. Thereafter, the temperature of milk is brought down to 85oC and coagulated at this
temperature using 2 per cent citric acid solution.The citric acid solution is heated to 85oC prior to its
addition to milk. Rest of the manufacturing process is same as in case of buffalo milk Paneer.

The flow chart for manufacture of cow milk paneer is presented in .

 EXPERIMENT 9
PREPARATION OF SOYAMILK, TOFU
AIM: To prepare soyamilk and tofu in the given sample
Principle:
The whole soybean is converted into non-dairy milk by adopting proper processing
technique to make it safe for human consumption. During thermal processing anti
nutritional factors are inactivated to safe level. The product being the water-extract
of soybean, recovery of soy milk depends on soluble protein or Nitrogen solubility
index (NSI) or protein dispensability index. For ease of conducting practical(s)
domestic scale method is described. Depending on availability, plant set up can be
used. However basic approach/principle remains the same.
Requirements:
 Potable water,
 clean and dry whole soybean sample(up to 1 kg)
 two-three stainlesssteel containers of 10 lit (Bhagona),
 gas stove/ heat source,
 measuring cylinder,
 domestic mixer grinder,
 mercury in glass thermometer (0-11 ooe ),
 beaker (1000.ml)
 weighing balance (5 kg capacity),
 muslin cloth,
 burr mill,
 polythene bags of250-500 g capacity,
 sealing machine
 eo- agulant (citric acid, calcium sulphate) stirrer(stainless steel),
 Jug (stainless steel) cutting knife (stain less steel),
 paneer pressing device,
  water softener, etc.

Procedure:
For Soy milk preparation:
• Take a clean whole soybean/ soydal sample and soak in cold water (l:3, grain
to water ratio for 4-8 hours (long duration in winter season, short duration in
summer season).
• After soaking, for desired duration, wash with clean water.
• Grind to paste in domestic mixer grinder in batches.
• Add water in the proportion of grain to water ratio of I :6 to 1.8 and stirr the
I111X.
• Boil the mix for 20 minutes in a stainless steel container. Intermittently stir the
contents.
• Filter the contents through muslin cloth to get the soy milk and residue (okara).
• The soymilk is ready for use
For Soy Pane er (Tofu) preparation
• Dissolve coagulant@ 2 g / kg of soy bean soaked in potable water.
• Add the coagulant solution in the soy milk (85°C), allow the say milk to coagulate
and gently stir the contents.
• After a while, transfer the coagulant to pressing device kept ready with musclin
cloth.
• Put the cover plate of pressing device and gently screw press the mass.
• Again add pressure (after 5-1 0 min) slowly on the coagulant mass.
• Remove the cover plate of pressing device.
• Take out the block of soy paneer from the muslin cloth. wash with cold water.
• Allow it to cool in the water jacket.
• Weight and pack in polythene bag.

Results:

EXPERIMENT:10
PRODUCT DEVELOPMENT WITH MILK-FERMENTED MILK PRODUCTS,LASSI,BUTTERMILK
Aim: To prepare different types of fermented milk products like lassi.

Lassi is the local name of

buttermilk. Lassi
Introduction:

Lassi is the local name of

buttermilk. Lassi
Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris
and
Streptococcus thermophilus
were purchased from National Dairy Research Institute (NDRI), Karnal, Haryana, India.
β
-galactosidase was purchasedfrom Chr. Hansen,
Mumbai. β
-galactosidase was from
Kluyveromyces lactis
yeast. Food grade plastic cups madeup of polystyrene were used for packaging of lassi.
Final product formulation of lassi

The lassi was prepared by taking 3 liters of buffalo milk and then the treatment of lactase enzyme
1% wasgiven to buffalo milk then after that inoculated 2% of curd culture into buffalo milk. Then
the curd was set at37
0
C for 6hrs. After that the curd was homogenized and then water 40% and sugar 12% with salt
0.1% wasadded. .

Method for preparation of lassi

 EXPERIMENT:11
PREPARATION OF FERMENTED MILK PRODUCTS
AIM: To prepare fermented milk products like yoghurt
Preparation of Sample of Yoghurt:
For plain, skimmed, low fat, flavoured and sweetened yoghurt:
Bring the yoghurt sample to the room temperature (preferably 25°C).
Mix the sample carefully by means of spatula or spoon using a rotary motion which passes from
the lower layers to the surface layers of the sample so as to displace and mix them well.
For Fruit yoghurt: Bring the fruit yogurt sample to the room temperature (preferably 25°C).
Homogenize it using an appropriate device, in order to facilitate the grinding and dispersion of
fruits etc.

EXPERIMENT:12
AIM: To product development with bi-products of milk.
There is wide variation in composition depending on milk supply and the process involved in the
production of the whey. In general, whey produced from rennet-coagulated cheeses and casein is
sweet whey, whereas the production of acid casein and fresh acid cheeses, such as Ricotta or
Cottage cheese, yields acid whey. When we use rennet, most part of calcium and phosphorus of the
casein complex remain with the curd. The ash content of the whey is, therefore, less than when the
coagulating agent is acid, which transfers part of the phosphorus and most of the calcium to the
whey. Production of channaand paneer yields medium acid whey. Based on acidity, whey can be
conveniently classed into groups:

Sweet whey : Titrable acidity, < 0.20%, pH 5.8- 6.6. Medium acid whey : Titrable acidity, 0.20-0.40%,
pH 5.0-5.8. Acid whey : Titrable acidity greater than 0.40%, pH
EXPERIMENT:13

VISIT TO DAIRY PLANT