Condensed and Dried Milk

Teacher

Dr. Rajashree Jena

Category

Core Courses

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Course Name : Condensed and Dried Milk

Code (Credit) : CUTM1154 (2-0-1)

Course Objectives

  • Demonstrate the history, status, scope and legal standards of condensed and dried milk in India and abroad.
  • Understand the manufacturing processes of condensed, sweetened condensed and evaporated milk.
  • Acquaint students with the physical properties and physico-chemical changes taking place during manufacture of condensed and dried milk.

Learning Outcomes

  • Able to manufacture different types of condensed and formulated dried products by grading the quality of raw milk.
  • Explain various national and international standards for condensed and dried milks.
  • Describe the chemical defects, their causes and prevention in condensed and dried milks.
  • Develop concepts with reference to freeze concentration and membrane concentration.

Course Syllabus

Module-I: History, status, scope and legal standards of condensed and evaporated milks (1 hr)

  • History, status, scope and legal standards of condensed milks in India and abroad.

Module-II: Manufacturing techniques of concentrated milks (6 hrs)

  • Basics of evaporators and condensed milk
  • Manufacture of sweetened condensed milk and operations
  • Manufacture of evaporated milk
  • Manufacture of evaporated milk including pilot sterilization test
  • Recombined sweetened condensed milk
  • Grading, quality and pre-treatments of raw milk for condensed and evaporated milk.

Project (6 hrs)

  • Manufacture of plain skim concentrated milk
  • Manufacture of sweetened condensed milk
  • Manufacture of evaporated milk

Module-III: Physico-chemical changes, heat stability and chemical defects of condensed milk (5 hrs)

  • Physico-chemical changes taking place during manufacture of condensed milk.
  • Physico-chemical properties of condensed milk.
  • Heat stability of milk and condensed milk and role of stabilizers in the stability of condensed milk.
  • Chemical defects in condensed milk, their causes and prevention.
  • Recent advances with reference to freeze concentration and membrane concentration.

Project (2.5 hrs)

  • Concentration of milk by membrane processing

Module-IV: Dried milks: status, legal standards, physico-chemical changes, physical properties and defects of dried milks (6 hrs)

  • History, status and legal standards of dried milks.
  • The milk powder system
  • WPN index and heat denaturation.
  • Physical properties of dried milks.
  • Defects in dried milk during manufacture and storage, their causes and prevention.
  • Management of condensed and dried milk industry.

Module-V: Manufacture of dried milks (4 hrs)

  • Manufacture of skim milk powder (SMP)
  • Manufacture of whole milk powders
  • Manufacture of heat classified powders
  • Manufacture of infant foods, malted and formulated dried products

Project (4 hrs)

  • Manufacturing of skim milk powder by spray drying/roller drying.
  • Manufacture of instant milk powder.

Suggested Readings

 

Text Books

  • Tufail Ahmed: Dairy Plant Engineering and Management
  • G. Kessler: Food Engineering and Dairy Technology
  • Sukumar De: Outlines of Dairy Technology

Online Source

Session Plan

Session 1

History, status, scope and legal standards of condensed milks in India and abroad (1 hr).

Session 2

Session 3 (Project)

Manufacture of plain skim concentrated milk (2 hrs).

Session 4

Manufacture of sweetened condensed milk and operations (1 hr).

Session 5 (Project)

Manufacture of sweetened condensed milk (2 hrs).

Session 6

Manufacture of evaporated milk (1 hr).

Session 7 (Project)

Manufacture of evaporated milk (2 hrs).

Session 8

Manufacture of evaporated milk including pilot sterilization test (1 hr).

Session 9

Session 10

Grading, quality and pre-treatments of raw milk for condensed and evaporated milk (1 hr).

Session 11

Physico-chemical changes taking place during manufacture of condensed milk (1 hr).

Session 12

Physico-chemical properties of condensed milk (1 hr).

Session 13

Heat stability of milk and condensed milk and role of stabilizers in the stability of condensed milk (1 hr).

Session 14

Heat stability of milk and condensed milk and role of stabilizers in the stability of condensed milk (1 hr).

Session 15

Chemical defects in condensed milk, their causes and prevention (1 hr).

Session 16

Recent advances with reference to freeze concentration and membrane concentration (1 hr).

Session 17

Recent advances with reference to freeze concentration and membrane concentration (1 hr).

Session 18 (Project)

Concentration of milk by membrane processing (2.5 hrs).

Session 19

Session 20

Session 21

WPN index and heat denaturation (1 hr).

Session 22

Physical properties of dried milks (1 hr).

Session 23

Physical properties of dried milks (1 hr).

Session 24

Defects in dried milk during manufacture and storage, their causes and prevention (1 hr).

Session 25

Defects in dried milk during manufacture and storage, their causes and prevention (1 hr).

Session 26

Management of condensed and dried milk industry (1 hr).

Session 27

Manufacture of skim milk powder (SMP) (1 hr).

Session 28 (Project)

Manufacturing of skim milk powder by spray drying/roller drying (2 hrs).

Session 29

Manufacture of whole milk powders (WMP) (1 hr).

Session 30

Human milk and cow milk (1 hr).

Session 31

Manufacture of infant foods, malted and formulated dried products (1 hr).

Session 32

Technology of dry milks (1 hr).

Session 33

Factors affecting instantizing (1 hr).

Session 34 (Project)

Manufacture of instant milk powder (2 hrs).

Case Studies

Case Studies

Recent Comments

    Our Main Teachers

    Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]

    Dr. Vivek Kumar

    Assistant Professor
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    Dr. Vivek Kumar is currently working as an Assistant Professor in the Department of Agricultural Engineering, School of Agricultural and Bioengineering Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. He obtained his Ph. D degree from the IIT, Kharagpur in the field of Food Process Engineering. He has more than 6 years of experience […]