Module 1. Introduction to fat rich dairy products

Lesson 2

2.1 Introduction

Being largest entity in milk, fat globules can relatively be easily separated from the rest of the milk, thereby yielding products of varying fat concentrations. Also processes leading to change in status of fat globules with respect to type of emulsion can result in different products. Thus, milk fraction concentrated in fat gives cream, which in turn can be converted in products such as butter, ghee, butteroil etc.

2.2 Types of Fat Rich Dairy Products

2.2.1 Cream

Cream is a yellowish component of milk, rich in fat globules, that rises to the surface naturally if milk is allowed to stand. In the dairy industry cream is separated mechanically. Homogenization of cream reduces the size of the fat globules, and the resulting product is less suitable for whipping.

Cream can be defined as

1. that portion of milk, which is rich in milk fat

2. that portion of milk into which has been gathered and which contains large portion of milk fat

3. When milk fat is concentrated into a fraction of the original milk that portion is called cream.

It may be of following three categories:

1. Low fat cream--containing milk fat not less than 25.0 percent by weight.

2. Medium fat cream--containing milk fat not less than 40.0 percent by weight.

3. High fat cream--containing milk fat not less than 60.0 percent by weight.

It may contain permitted food additives.

2.2.2 Butter

Butter may be defined as fat concentrate, which is obtain by churning cream, gathering the fat into a compact mass and then working it. Butter consists of 80-90% fat with maximum of 16% water and other daring ingredients. Permitted additives are water, salt and butter colours. The fat free dry matter contains should not exceed 2%

2.2.3 Fat spreads

Fat spreads are solid plasticized foods of water in fat type of emulsion which by principle contain an aqueous phase as well as fats and oils. These fats and oils are foods on the basis of fatty acids have a vegetable, animal; marine origin or it may be milk origin.

2.2.4 Cream and butter powder

Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo. The fat and / or protein content of the cream may be adjusted by addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall be of uniform

colour and shall have pleasant taste and flavour free from off flavour and rancidity. It shall also be free from vegetable oil/ fat, mineral oil, added flavour and any substance foreign to milk.

2.2.5 Ghee

Ghee means the pure heat clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring matter or preservative has been added.

2.2.6 Butteroil

Butter oil and Anhydrous Milk fat / Anhydrous Butter oil means the fatty products derived exclusively from milk and/ or products obtained from milk by means of process which result in almost total removal of water and milk solids not fat. It shall have pleasant taste and flavour free from off odour and rancidity. It shall be free from vegetable oil/ fat, animal body fat, mineral oil, added flavour and any other substance foreign to milk. It may contain permitted food additives such as antioxidant ascorbyl stearate(500mg/kg maximum), Propyl gallate, Octyl gallate, Ethyl gallate(1000mg/kg maximum for each)and Butylated hydroxy anisole(BHA, 175mg/kg maximum). It shall conform to the following requirements.

Last modified: Monday, 24 September 2012, 5:06 AM