01-Introduction-Dairy Engg

INTRODUCTION TO
DAIRY AND FOOD ENGINEEERING
1
DAIRY AND FOOD ENGINEEERING
DAIRY FOOD
ENGINEEERING ENGINEEERING
2
Milk Engineering
• Different forms of milk/milk products ?
• Different methods of milk processing ??
• Unit operations for milk processing ???
3
Different forms of milk
Market milk Fermented milk

Pasteurized milk a. Natural butter milk
Sterilized milk b. Cultured butter milk
Homogenized milk c. Acidophilus milk
Soft-curd milk d. Yoghurt
Flavored milk Standardized milk
Vitaminized milk Reconstituted milk
Irradiated milk Recombined milk
Mineralized milk Toned milk
Frozen concentrated milk Double toned milk
Humanized milk
Different forms of milk/ milk products
Filled milk Khurchan
Imitation milk Rabri
Vegetable toned milk Kulfi
Soyamilk Malai
Cream Dahi (Curd)
Butter Srikhand
Butter oil Panir
Cheese Makkhan
Condensed milk Ghee
Dried milk Chhana
Khoa / Mawa Whey
Recommended Books
Ahmed T. 1997. Dairy Plant Engineering and Management. 4th Ed.
Kitab Mahal.
Dash S K et al. 2006. Manual of Food Engineering (Equipment),
CAET, Bhubaneswar
Dash S K, Panda M K. 2007. Manual of Food Engineering
(Principles), CAET, Bhubaneswar
Dash S K. et al. 2012. Concepts in Dairy and Food Engineering,
CAET, Bhubaneswar
McCabe WL & Smith JC. 1999. Unit Operations of Chemical
Engineering. McGraw Hill.
Sahay KM & Singh KK. 1994. Unit Operations of Agricultural
Processing. Vikas Publ. House.
Singh RP & Heldman DR. 1993. Introduction to Food Engineering.
Academic Press.
Toledo R T. 1997. Fundamentals of Food Process Engineering. CBS
Publisher.
6
Milk may be defined as the whole, fresh, clean lacteal
secretion obtained by the complete milking of one or
more healthy milch animals, excluding that obtained
within 15 days before and 3 days after calving or such
periods as may be necessary to render the milk
practically colostrums free and containing the minimum
prescribed percentage of milk fats and S-N-F.
(Milk in technical aspect is defined as the

whole, normal, clean and fresh lacteal
secretion obtained by milking a healthy
animal 72 hours after calving.)
7
Importance of milk in national scenario
• Presently India is the largest producer of milk in the
world with an annual milk production of over 120
million tons.
• India has about three times as many dairy animals as

the USA, over 80 percent being kept in herds of 2 to 8
animals.
• Annual milk yield per dairy animal in India is about

one tenth of that achieved in the USA and about
one fifth of the yield of a grass-fed New-Zealand
dairy cow.
• A peculiar feature in our country is the wide variation

between regions in respect of consumption of milk.
8
Milk Production in India
Year Production (Million Tonnes) Per capita avail. (g/day)
1991-92 55.7 178
1995-96 66.2 197
2000-01 80.6 220
2005-06 97.1 241
2006-07 100.9 246
2007-08 104.8 252
2008-09 108.5 258
2010-11 >120 281
Source: Department of Animal Husbandry, Dairying & Fisheries, Ministry of Agriculture,
Govt. of India (May, 2010), Dr. S. Ayappan (Convocation address at OUAT on 28/07/2012)
• In 2001-02 India became the world leader in milk production.

• Recommended value of milk consumption is 250-450 g.
(Minimum recommended by NIN is 80 to 310g/capita-day.
• Per-capita availability in India was only 114 g in 1975.
(Punjab: 600 g, Haryana: 550 g, Orissa: 43 g). 9
Species contribution in India (in %)
Species contribution in World (1999)
Total milk production in 1999: 564 million tonnes

Still there is scope of improvement in dairy sector
• Low milk yielding capacity of average Indian cow
• Shortage of feed and fodder
• Lack of organised milk production and collection,

restricted transport facilities (especially refrigerated)
• Shortage of processing and marketing organizations
• Poor quality milk, wide spread adulteration and lack of

quality consciousness among the majority of
consumers have aggravated the situation.
12
World Top 10 Cow's Milk Producing Countries in 2008
(Tonnes)
2006 2007 2008
USA 82,463,031 84,189,067 86,178,896
India 41,148,000 43,481,000 44,100,000*
China 32,257,300 35,574,326 35,853,665
Russian
Federation 31,186,154 31,914,914 32,117,427
Germany 27,995,000 28,402,772 28,656,256
Brazil 26,185,564 26,944,064 27,752,000*
France 24,194,707 24,373,700 24,516,320
New Zealand 15,172,464 15,618,288 15,216,840
UK 14,316,000 14,023,000 13,719,000
Poland 11,982,393 12,096,005 12,425,300
World 558,826,488 571,403,458 578,450,488
13
Daily per capita milk consumption in some
developing countries of the world (1995-96).
Country Consumption, g
India 197
Bangladesh 71
Pakistan 245
Iraq 182
Iran 180
Israel 577
Japan 172
14
Milk quality parameters
Compositional Natural
Chemical Biological
Nutritional Wholesome
Sensory Animal welfare
Cleanliness Environmental
Safety Ethical
Freshness Ecological
Consumer acceptance
End of chapter
Assignments
1. Define and distinguish between the different forms
of milk and milk products ?
2. Write a two page note on dairy development in
India and Orissa since independence. (The answer
should have the following:
• Development of milk production since
independence (India and Orissa)
• Development of dairy processing industry in India
and Orissa.
• References
All answers to the assignments should mention the
references as:
Dash SK. 2000. Article name. Journal/Book name.
Publisher, pp75-78
www.milkindia.org/xxxxx/yyyyyyy/ggdhhd.pdf
Thank You
17

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INTRODUCTION TO

DAIRY AND FOOD ENGINEEERING

Market milk Fermented milk

(Milk in technical aspect is defined as the

• India has about three times as many dairy animals as

• Annual milk yield per dairy animal in India is about

• A peculiar feature in our country is the wide variation

• In 2001-02 India became the world leader in milk production.

Total milk production in 1999: 564 million tonnes

• Low milk yielding capacity of average Indian cow

• Shortage of feed and fodder

• Lack of organised milk production and collection,

• Shortage of processing and marketing organizations

• Poor quality milk, wide spread adulteration and lack of

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