LPT 311: Milk and Milk Products Technology (1+1)

MILK PROCESSING

Introduction

• Normally milk is obtained from the domesticated animals (cow or goat, sheep, or water buffalo) under prevailing conditions at farm level . Smaller quantities, it can be used after boiling but when it is more, processing and storage are highly essential. Milk is collected by milk vendors in milk cans from farm's and transported to chilling centers or processing dairy plant. The milk is immediately cooled to 4°C within 2 hours of milking or the milk should be pasteurized and packed.
• The milk has to be pasteurized before marketed, except for products requiring raw milk at initial stages and or products need direct application of heat desiccation or other heating process.
• There is a consistent increasing demand for new products and processes. The major reasons are an increase in disposable incomes, changes in consumer concerns and perceptions on nutritional quality, hygiene and safety, arrival of foreign brands.

Demand forecast for major milk products in the organized sector expressed in metric tonne

Product	Demand 1988	Project demand 2009
Ghee	100,000	200,000
Cheese	4,200	15,000
Paneer	1,000	16,000
Shrikhand	3,000	5,650
Rasagolla	1,600	6,000
Gulabjamun	3,000	5,850