NOTES FROM TOPIC NO.

4
1. FORTIFIED MILK / MILK FORTIFICATION

Definition of Fortification – The practice of deliberately increasing the content of essential

micronutrients in milk called as Milk Fortification

Definition of Fortificant – A substance added to food to provide micronutrients but does not
include food for special dietary use called as Fortificant.

Need of Milk Fortification

1. Vitamin D deficiency disorders are observed in 70% infants under 5 years old.
Vitamin A deficiency disorders are observed in 30 % infants under 5 years old.
2. 21 % wasted child, 35.7% underweight child & 38.4% stunted child are recorded.
3. According to FAO 2 billion people suffered from micronutrients deficiency.
4. The cost for Milk fortification is of about 2 to 3 paise per liter.

Current status of Milk Fortification

 The World Milk Day celebration started from 1st June 2001 by FAO, United nation.
 Mr. Pawan Agarwal , CEO , FSSAI stated that “ Milk is an integral part of balanced diet &
world milk day is the perfect time to create awareness around the importance of consuming
fortified milk among general public”.
 Before 2017 Jharkhand was worst affected in India with an acute Vit – A & D deficiency.
Now in May 2017 Federation started 13,000 liter of milk daily fortification. Within 1 year
80,000 liter / day milk fortified.
 The theme during this World Milk Day was “Raise the glass say cheers with fortified milk”.
 Logo for fortified milk is “+F”.
 According to Mr. Dilip Rath, Chairman of NDDB, 1 Million tones milk fortified across 20
states.
 The project initiatives are world bank (International bank 1945), Tata Trusts (Sir Ratan Tata
Trusts is the oldest institute from 1919). NDDB provides consultancy to both.
 The Board also providing technical & financial support to the milk federations / producer
companies / Unions for project implementation including developing SOPs for milk
fortification & testing, trials / training / capacity building.
 25 projects proposals approved, fortification is launched in 15 milk federation / unions.
 10 Milk federation trials / training has been completed & launched in pipeline.
 Standard Operating Procedures

1. Batch Fortification
 Require accurate measurement of milk volume, accurate measurement of Vitamin
concentrate required for the amount of milk & sufficient mixing time.
 Graduated cylinders should be used for measuring concentrates.
 Any residual concentrate left in the cylinder should be rinsed out with milk into batch to be
fortified.
 Allow sufficient mixing before pasteurization, packaging.
2. Continuous Fortification
 With metering pumps can correctly deliver the required amount of concentrate to milk
directly into product flow.
 Positive pressure pumps (piston or peristaltic) are required.
 Some pumps provide digital readouts of flow rates & amounts used, these should be verified.
 Pumps must be calibrated to continuously feed the correct amount of concentrate into milk
based on product flow rate.
 Then homogenization & pasteurization steps are carried out.

Methods of Milk Fortification

1. Bio fortification
 Breeding crops to increase their nutritional value.
 Ex – GM food
2. Synthetic biology
 Addition of probiotic bacteria to foods.
3. Commercial / Industrial fortification
 Flour, rice, oil & Milk
4. Home fortification
 Vitamin D drops are added.

Nutrients for Fortification

1. Iron fortification
 It is cost effective method.
2. Iodine fortification
 Iodine fortification of summer milk lower than iodine concentration of organic winter milk.
 Whey cheese iodine concentration was higher than iodine concentration in caseine cheeses.
 Goiter can be regulated.
3. Vitamin fortification
 Natural & added forms of vitamin A (trans – retinol, retinyl esters, beta carotene) &
Vitamin E (alpha – tocopherol, alpha tocopheryl acetate) were determined is commercially
available dairy products that are frequently consumed.
 Vit –D is a fat soluble vitamin added to margarine, vegetable oils, dairy products.
 Rickets could be cured by these foods.
 The current RDA for infants aged 0 to 6 months is 10µg (400IU) / day & for adults over 19
years of age it is 15 µg (600IU/day).
4. Fish oil fortification
 Fortification of dairy products with long chain polyunsaturated fatty acids.
 Highest level of fortification was obtained for solid, high fat dairy products (spreadable
fresh cheese, butter & processed cheeses), especially when flavorings were present.
5. Pro biotic fortification
 Lactobacillus acidophilus does not grow & survive in yoghurt for a long period of time.
 Streptococcus thermophillus & Lactobacillus bulgaricus are inoculated into the
acidophilus growing yoghurt mix.
 Dietary fiber was introduced into the fruit base & then mixed with yoghurt.
 Dietary fiber enhances the population of Lactobacillus acidophilus.
6. Caseinate fortification
 Yoghurt fortification with caseinate co-precipitates & blended dairy powders in low fat
yoghurt.
 It had higher viscosity than yoghurt based on concentrates skimmed with milk fortified
with co-precipitate or blended dairy products.
7. Fiber fortification
 Insoluble dietary fiber from five different sources ( soy, rice, oat, corn & sugar beet) were
used to fortify sweetened plain yoghurt.
 A grainy flavor & gritty texture to fiber fortified yoghurt except in those made with oat
fiber.
 Acetic acid & propionic acid were found in significantly higher amounts in fiber fortified
products.
8. Fluorine fortification
 Fluorine is added in paneer & cheese.
2. UHT Milk –

Definition – Milk is heated at 135 to 150oC for fractions of seconds followed by aseptic packaging in
packages protecting the product against light and atmospheric oxygen, Ambient storage.

General UHT operating phases - These operating phases are common to all UHT systems.

1. Pre sterilization – Before start of production the plant must be sterilized in order to avoid the re
infection of the treated product. The pre sterilization involves:
 Hot water sterilization at the steam temperature as the product shall undergo.
Minimum time of the hot water sterilization is 30 minutes from the moment the
relevant temperature has been reached in the whole aseptic part of the plant.
 Cooling the plant to conditions required for production.
2. Production – The heating medium and product are not indirect contact, separated by equipment
contact surfaces.
Several types of heat exchangers are applicable :
 Plate
 Tubular
 Scraped surface
 The production phases vary according to the different processes.
 The procedure described here is of the indirect UHT plant based on plate heat
exchanger.
 The product at about 4oC is pumped from the storage tank to the balance tank of the
UHT plant and from there by the feed pump to the regenerative section of the plate
heat exchanger.
 The preheated product is then homogenized at pressure 180 to 250 bars.
 The preheated, homogenized product continues to the heating section of the plate heat
exchanger where it is heated to about 135oC for fractions of seconds.
 The heating medium is a closed hot water circuit with the temperature regulated by
steam injection in to the water.

There are five basic types of aseptic packaging lines :

1. Fill and seal – performed containers made of thermoformed plastic, glass or metal are
sterilized, filled in aseptic environment and sealed.
2. Form, fill and seal – roll of material is sterilized, formed in sterile environment, filled,
sealed. Ex – Tetrapack
3. Erect, fill and seal - using knocked down blanks, erected, sterilized, filled, sealed Ex –
gable top , cartons, cambi bloc.
4. Thermoform, fill, sealed roll stock sterilized thermoformed , filled, sealed aseptically EX
– Creamers, plastic soup cans.
5. Blow mold, fill, seal

There several different package forms that are used in aseptic UHT processing :

1. Cans
2. Paperboard / plastic / foil / plastic laminates
3. Flexible pouches
4. Thermoformed plastic containers
5. Flow molded containers
6. Bag in box
7. Bulk totes

Important Considerations related with UHT milk

 UHT milk remains fresh without refrigeration
 UHT milk can be used anywhere and at any time.
 UHT milk is safe to drink with good keeping quality (i.e. for several months)
 The great advantage of UHT milk is the ability to transport it long distances and to store it
atmospheric temperature.
 UHT treatment of milk saves time, labour, energy and space.
 It is high speed process and has much less effect on the flavor of milk.
 UHT plants are often designed with great product flexibility in order to enable processing
of wide range of products in the same plant.
 The high sterilization temperature of milk causes denaturation of proteins , which are
deposited onto the heat transfer surfaces to form fouling layer which reduces heat transfer.
 The milk is unsuitable for UHT treatment if it is sour and it has wrong salt balance.
 Little bit, the flavor of the milk is changed, due to high temperature.
 High heat treatment affects the nutritional quality of milk to a little extent.
 Once UHT package is opened, it should keep under refrigeration.
 UHT is more expensive process due to expensive packaging and therefore require more
specific equipment.
 A small scale packaging machines need to be developed so that UHT milk can be
produced on dairy farms, because the success of UHT milk is depend on only packaging
machine.
 UHT milk can be stored at room temperature hence no need of costly refrigeration.
 Rural employment can be increased
 Rural farmers will be aware with the technology
 Dairy farm integrated with UHT milk plant, can be helpful for rural industrialization
 Due to on farm milk processing, milk adulteration can be minimized, resulting more
customer satisfaction.
 It is necessary to reduce losses in handling, transportation and processing of milk to add
value, increase shelf life, reduction in cost of preservation.
 For this purpose, small scale processing and packaging machines, relevant in rural areas,
will have to be developed.
 MODAL ANSWERSHEET WITH MARKS DISTRIBUTION
Course Title: - Processing of Milk and Milk Products Course No: - FPT 238
Date: - 23 / 07 / 2019 Day : - Tuesday

Section “A”
Q 1. Define Milk. Explain the chemical composition of Milk.
Ans – Definition - 1Mark
Enlist chemical constituents present in Milk (5) - 1Mark
Explanation (5) – 2 Marks
Q 2. Enlist all the physicochemical properties of Milk & explain any four in detail.
Ans - Enlist all the physicochemical properties of Milk (13) - 2 Marks
Explain any four in detail - 2 Marks
Q 3. What are the changes occurred during heating of Milk ?
Ans – Changes during heating of milk (8) – 4 Marks
Q 4. Draw the complete flow chart of Processing of Milk.
Ans – Flow sheet with temperature, pressure, time, percent – 4 Marks
Q 5. Define Platform tests & explain the platform test.
Ans - Definition of Platform test - 1 Mark
Explain 4 tests in detail - 3 Marks
Q 6. Define cream. Explain methods of cream separation.
Ans – Definition of Cream – 1 Mark
Two Methods of Cream separation with explanation – 3 Marks
Q 7. Difference between Gravitational and Centrifugal Method.
Ans - Difference – min. 8 points - 4 Marks
Q 8. Enlist all types of Milk available in the milk explain any one in detail.
Ans – Types of Milk (15) - 2 Marks
Explain anyone - 2 Marks

Section “B”
Q. Definitions
1. Milk “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 or 5 days
after calving that should be colostrums free called as MILK
2. Market Milk ” “The fluid whole milk that is sold to individuals usually for direct
consumptions”
3. Colostrum The first milk from the mother after the birth of young mammal.
4. Whey After fat and casein have been removed from the milk the remaining component of
the milk is called as whey.
5. Lactose - Lactose is a disaccharide comprised of glucose and galactose.
6. Amphoteric The property of milk i.e. both acidic as well as basic in nature.
7. Viscosity – the resistant to flow when liquid is in motion.
8. Specific gravity- The ratio of density of substance to the density of standard
substance(water).
9. Coagulation of Milk – The flocculation and separation of dispersed particles called as
Coagulation of Milk.
10.Clarification of Milk- The processing step of removal of foreign matter in milk to
improve aesthetic quality of milk.
11.Regeneration heating – The raw cold incoming milk is partially and indirectly heated by
the hot outgoing milk (milk to milk regeneration).
12.Regeneration cooling – The pasteurized hot outgoing milk is partially and indirectly
cooled by the incoming cold milk (milk to milk regeneration)
13.Cream separation – The phenomenon by which the milk is separated into cream and
skim milk either by gravitational method or by centrifugal method.
14.Milk standardization - The adjustment i.e. raising or lowering fat or SNF (Solid Not Fat
) of milk to desired value.
15.Homogenization - Homogenization is the process of forcing the milk through
homogenizer with the object of subdividing the fat globules & reduce it below 2 micron.
16.Bactofugation clarification - The process of removing 99 % of the bacteria in milk by
centrifugal force.
17.Pasteurization - The heating of every particle of milk of different classes to at least 63Oc
for 30 min. or heating it at least 72Oc for 15 sec.to kill pathogens & promptly cooled to a
temperature 5Oc or less.
18.Sterilized milk – The milk which made by sterilizing the milk at 108 to 111oC / 25 to 30
min.
19.COB – The platform test which is performed to check heat stability of milk
20.Alcohol test - The platform test which is performed to check whethe the milk is
abnormal like mastitis / colostrums or not.
21.Cream - A top portion of milk which is rich in fat is called as Cream.
22.Toned milk - Milk obtained by the addition of water & skim milk powder to whole milk
that should contain Fat 3 % & SNF 8.5 %.
23.Frozen concentrated milk - The type of milk which is made by partially concentrated it
& then solidified by freezing.
24.Soft curd milk - The type of milk having Curd Tension less than 25gm. Low casein, low
calcium content.
25.Recombined milk - The type of milk having Fat 3 % & SNF 8.5 %. Use of butter or
plastic cream for fat & skim milk powder & water for SNF adjustment.
26.Reconstituted milk - Milk prepared by dispersing whole milk powder in water
approximately in the proportion of 1 part powder to 7 to 8 parts water.
27.Double toned milk - The type of milk having Fat 1.5 % & SNF 9 %.
28. UHT Milk - Milk is heated at 135 to 150oC for fractions of seconds followed by aseptic
packaging in packages protecting the product against light and atmospheric oxygen,
Ambient storage.
29.Milk fortification - The practice of deliberately increasing the content of essential
micronutrients in milk called as Milk Fortification
30.Fortificant - A substance added to food to provide micronutrients but does not include
food for special dietary use called as Fortificant.

MODAL ANSWERSHEET WITH MARKS DISTRIBUTION

Course Title: - Legumes and Oil seed Technology Course No: - FPT 235
Date: - 23 / 07 / 2019 Day : - Tuesday
 Section “A”
Q 1. Define Legume & Explain the morphological structure of legume.
Ans – Definition - 1Mark
Draw morphological structure of legume seed - 1Mark
Explanation on each part – 2 Marks
Q 2. What is the nutritional composition of legume.
Ans - Explain all nutrients in detail (7) - 4 Marks
Q 3. Enlist any 10 legumes you know ?
Ans – English Names of legume – 4 Marks
Q 4. Define anti nutritional factors & explain all factors in brief.
Ans – Definition - 1 Mark
Enlist all factors (15) – 1 Mark
Explain all in brief – 2 Marks
Q 5. Define de hulling & explain the methods with disadvantages.
Ans - Definition of de hulling of legume - 1 Mark
Explain 2 methods of legume - 3 Marks
Q 6. Distinguish between dry milling & wet milling of legume.
Ans – Distinguish between ( min. 8 points) – 4 Marks
Q 7. Explain the CFTRI Method of milling with flow sheet & machineries.
Ans - Flow Chart – 1 ½ Marks
Explanation – 1Mark
Machineries – 1½ Marks

Section “B”
Q. Definitions
1. Legume - Legume is an edible seed or fruit of pod bearing plant belongs to the family
of leguminaceae or fabaceae .
2. Anti nutritional factors - “Naturally occurring substances that are present in legumes &
affect on the nutritive value of legume & Oil seeds ”
3. Protease inhibitors – Anti nutritional factors that inhibit the proteolytic enzyme
activity in gastrointestinal tract of animals.
4. Gossypol - It is a natural phenol derived from the cotton seeds which is a yellow
pigment.
5. De hulling - The removal of husk / hull of legume to make it easy for milling.
6. Milling of Legume - The process in which whole legume is converted into splits or
dhal called as Milling of legume.
7. Attrition type of de huller – Attrition type of de hullers are used to legumes those
seed coat is tightly attached to cotyledons. For example – Red gram.
8. Abbrasion type of de huller - Abbrasive type of de hullers are used to legumes, those
seed coat loosely attached to cotyledons. For example – Bengal gram.
9. Gota – Dehulled whole legume after milling called as legume.
10.Buffing machine – Machine used for polishing consists of rotatory paddle having
leather strips. Which can remove last patches of husk & give fine polish to the dhal.
11.Aspirator – With the help of air currents the husk or hull powder is aspirated or blown
away.
12.Conditioning - The process of alternating wetting and drying of legume to adjust
desired moisture content called as Conditioning.