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2nd Sem Food Production Notes

Processing of Milk

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Last updated: 5 July 2023

From the time it is milked from the animal to the time of sale, milk has to undergo processing to improve the keeping quality and to make it fit for consumption. The various stages are:

1. Collection
Milk is brought to the dairy in clean sterilized vessels, preferably stainless steel.

2. Holding Tanks
The milk is immediately transferred to holding tanks and is held at 10°C to keep it safe. Cooling is done either in a tank, jacketed with pipes in which runs a brine solution. Else the milk is run over very cold water pipes.

3. Filtration
The milk is passed through a series screens and filters to remove sediment and floating particles.

4. Pasteurization
It is the process of heating milk to 63.7°C and holding it at that temperature for 30 minutes. This is known as the “Holder Process of Pasteurization”. Nowadays, the Flash Pasteurization is more commonly used. It is also called the HTST or High-Temperature Short-Time method, where the milk is heated to 71.6°C for only 15 seconds. Pasteurization makes milk safe for human consumption by destroying pathogenic germs (pathogens). It also helps to increase the shelf life. Flavour of the milk remains unaffected at pasteurization temperature.

5. Homogenization
At a temperature of 60°C, milk is passed under high pressure through a small opening of a machine called homogenizer. The main purpose is to subdivide the fat globules into milk and disperse them evenly in the entire mass. Fat has a low density and tends to rise to the surface during heating. Homogenization prevents this by first breaking up the fat into tiny particles and then dispersing them throughout the milk. This adds to the flavour and results in a better body.

6. Bottling
The bottles of selected and uniform size have to be sterilized by steam and hot water and then they are filled with milk, which is capped automatically. Nowadays milk is filled in plastic pouches and these are more economical, easily transported and save storage space. Plastic pouches are easily disposed and are safe to handle.

7. Sterilization
The sealed bottles are now heated for 30 to 40 minutes at temperatures ranging from 104-110°C in steam chambers called autoclaves and then allowed to cool. Milk can also be sterilized before bottling. It is subjected to temperatures of 135-150°C for just 1 second. This is called the UHT or Ultra Heat Treatment. This process kills off all microorganisms and the very short holding temperature reduces the changes in colour and lined with aluminium foil. Milk is then distributed through various outlets.

 

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up