PROCESSING OF

SPECIAL MILK

LULU VARGHESE
ASST. PROF (DEPT. OF BVOC FOOD PROCESSING)
CHRIST COLLEGE (AUTONOMOUS), IRINJALAKUDA
CONTENTS
1. SKIM MILK
2. EVAPORATED MILK
3. CONDENSED MILK
4. STANDARDIZED MILK
5. TONED MILK
6. DOUBLE TONED MILK
7. FLAVOURED MILK
8. RECONSTITUTED MILK/ REHYDRATED
MILK
SKIM MILK
Skim milk is also sometimes referred to as non-fat or fat free milk.
Skim milk – 0-0.5% usually has an average fat content of 0.1%

Traditionally, the fat was removed naturally from milk due to gravity. If fresh milk is left to
sit and settle, the cream which is where most of the fat is rises to the top, leaving behind milk
with much less fat. Modernized way of making low fat and skim milk is to place the whole
milk into a machine called a centrifugal separator, which spins some or all of the fat globules
out of the milk.

EVAPORATED MILK
FLOW CHART
Receiving milk
Filtration/ clarification (35-40℃)
Standardization
Forewarming/ preheating (115-118℃)
Evaporation
Homogenization (2500psi-1stage, 500psi-2stage)-(50-55℃)
Cooling (7℃)
Packaging
Cooling (27-32℃)
Storage (5-15℃)
Receiving milk, filtration/clarification, standardisation- Describe the step as in processing in
milk
Forewarming/ preheating- The main purpose of this is to improve the heat stability of milk
and to ensure a medium viscosity in the finished product.
Evaporation- The basic principle consists in the removal of water from the standardized
milk by boiling it under partial vacuum at a low temperature till the desired concentration is
reached. Same as for condensed milk, except that no sugar is added and normally a continues
operation takes place.
Homogenization- After evaporation and before cooling, the evaporated milk is thoroughly
homogenized to obtain a uniform fat emulsion and reduce separation of fat to a minimum
during storage. Two stage homogenization is generally recommended, 2000psi in the first
stage and 500psi in the second.
Cooling- After homogenization, the evaporated milk is cooled to 7℃.
Storage- Store evaporated milk at room temperature. A storage of 5to 16℃ is generally used.

CONDENSED MILK
Receiving milk
Filtration/ clarification (38-40℃)
Standardization
Forewarming/ preheating (115-118℃)
Addition of sugar
Condensing (2.5:1)
Homogenization
Cooling and crystallization
Packaging
Storage (10℃)
Receiving milk- It is well known that sanitary quality of the milk on the receiving platform
depends on its background on the farms, healthy cows, clean milk production, clean utensil,
and freedom from colostrum, prompt cooling and refrigerated transport.
When milk is received at the plant, its temperature should be at 10℃ or below. The milk
should be clean, sweet free from off flavours and odours and reasonably free from extraneous
material. Contamination by antibiotics, pesticides and other chemical residues and metals is
highly undesirable. No abnormal milk should be accepted. Various platform and laboratory
tests usually performed on the intake of milk to determine its acceptance/ rejection.
Filtration / clarification- This is done in order to remove visible foreign matter. The milk is
generally preheated to 35-40℃to increase the efficiency of the operation, afterwards it is
cooled so as to preserve its quality.
Standardization- This is done so as to conform to legal standards in finished product. The
standardisation of raw milk is carried out in 3 stages.
1. The first standardisation, which establishes the desired ratio of fat: SNF(usually
1:2.44)
2. The second, which establishes the desired ratio of added sugar to total milk solids.
3. The third which adjusts the concentration of the finished condensed milk to the
desired percentage of total solids
Forewarming/ preheating-This refers to the heating of milk before it is condensed, and
serves the following purposes:
To ensure the finished product free from micro -organisms and enzymes
The temperature –time of pre heating extends over a wide range such as 82- 93℃for 5 to 15
minutes. The modern trend is towards high temperature short time heating, such as 115-
118℃ for No- hold/flash. Tubular heat exchangers are commonly used for forewarming.
Addition of sugar- Sugar is added for the purpose of preserving the condensed milk.
Generally sucrose is added as it has proved most suitable. It is either highly refined cane or
beet sugar.
Condensing- The basic principle consists in the removal of water from standardized milk by
boiling it under partial vacuum at a low temperature till the desired concentration is reached.
This operation is carried out in an evaporator, which should preferably be of single effect
type (also known as vacuum pan).
Homogenization-- After evaporation and before cooling, the evaporated milk is thoroughly
homogenized to obtain a uniform fat emulsion and reduce separation of fat to a minimum
during storage. Two stage homogenization is generally recommended, 2000psi in the first
stage and 500psi in the second.
Cooling and crystallization- The cooling process occupies an important place in the
manufacture of a marketable condensed milk. Prompt cooling is desirable to delay the
tendency of age thickening and discolouration, which is accelerated by prolonged exposure to
heat. Under the temperature conditions that prevail in the manufacture of condensed milk,
only α- lactose hydrate will crystallize. The temperature of maximum rapidity of
crystallization is approximately 30℃.
Packaging – Packaging may be done in barrels of various sizes, drums with polythene liners
or tin containers. For retail marketing the condensed milk is packed in cans. After filling, the
cans are sealed, labelled and packed in cases for storage and distribution.
Storage- Temperature for storage of condensed milk is 10℃ or below.

Standardized milk
This is milk whose fat or solid not fat content have been adjusted to a certain pre-determined
level. The standardization can be done partially skimming the fat in the milk with a cream
separator, or by admixture with fresh or reconstituted skim milk in proper proportions. Under
PFA rules (1976) the standardized milk for liquid consumption should contain a minimum of
4.5 percent fat and 8.5 percent solid not fat throughout the country.
PROCESS FLOW CHART
Receiving milk (Grading, sampling, weighing, testing)
Preheating (35-40℃)
Filtration/ clarification
Cooling and storage (5℃ or below)
Standardization
Pasteurization (63℃/30mts or 72℃/15sec)
Homogenization (2500psi)
Bottling and packaging
Storage (5℃ or below)
 Toned milk
Toned milk (also called single toned milk) refers to milk obtained by the addition of water
and skim milk powder to whole milk.
Under PFA rules (1976), toned milk should contain a minimum of 3.0 percent fat and 8.5
percent solid not fat throughout the country.
Advantages: Increases the supply of milk. Reduces the price of milk, so as to reach lower
income groups of the population.

Receiving water in pasteurizing vat

Preheating (38-43℃)
Addition of skim milk powder and mixing,
Addition of whole buffalo milk and mixing
Filtration
Pasteurization (63℃/30mts or 72℃/15sec)
Cooling (5℃)
Packaging and storage (5℃ or below)
Method of manufacture-The calculated amount of potable water is received in pasteurizing
vat/ tank equipped with an agitator. The water is heated while the agitator is kept in motion to
38-43℃. Then a proportionate amount of spray dried skim milk is slowly added at the point
of agitation and the mixture thoroughly agitated till it dissolves completely. A calculated
amount of whole buffalo milk is now added and the mixture again agitated thoroughly till a
homogeneous mixture is obtained. The mixture is then pumped through a filter, pasteurized at
63℃ for 30minutes, rapidly cooled to 5℃or below.

Double toned milk

Same as toned milk, except that under the PFA rules (1976) double toned milk should contain
a minimum of 1.5%fat and 9.0% solid not fat.
Method of manufacture same as ‘Toned milk’ but to conform to double toned milk standards.
 Flavoured milk

Flavoured milk are milks to which some flavours have been added. When the milk is used the
product should contain a milk fat percentage at least equal to minimum legal requirement for
market milk. But when fat level is lower (1-2%), the term ‘drink’ is used.
Purpose: To make milk more palatable. To stimulate the sale of milk. To put skim milk to
profitable use
Types- Chocolate milk drinks, fruit flavoured milk drinks, sterilized flavoured milk drinks
Receiving milk (Grading, sampling, weighing, testing)
Standardization
Preheating (60℃)
Mixing cocoa, sugar, stabilizer
OR
Mixing flavour, essence, colour &sugar
Pasteurization (72℃/15sec)
Cooling (5℃)
Bottling and storage (5℃)
Details of manufacture- cocoa powder- 1 to 1.5%
Sugar- 5 to 7%
Stabilizer (sodium alginate) - 0.2%
Fat level in mil drink – Minimum legal standard 2%
The milk on receipt is standardized, preheated to 35-40℃ and filtered, alternatively after
standardization it is pre heated to 60℃, homogenized at 2500psi and then clarified. To the
warm milk, the desired amount of cocoa mix, sugar and stabilizer are slowly added and
stirred so as to dissolve them properly. The mixture is then pasteurized at 71℃/30min, cooled
rapidly to 5℃, bottled and kept under refrigeration (5℃)
Reconstituted / Rehydrated milk
This refers to milk prepared by dispersing whole milk powder (also called dried whole milk)
in water approximately in the proportion of 1part powder to 7-8 parts water.( usually spray
dried powder is used , since it is more soluble and produces less sediment.
Advantages- Helps in making up the shortage of fresh milk supplies in developing
countries.
Used by armed forces in other countries.

PROCESS FLOW CHART

Receiving water in pasteurizing vat
Preheating (38-43℃)
Addition of whole milk powder and mixing,
Filtration
Pasteurization (63℃/30mts or 72℃/15sec)
Cooling (5℃)
Packaging and storage (5℃ or below)
Details of manufacturing- The calculated amount of potable water is received in pasteurizing
vat/tank equipped with an agitator. The water is heated while the agitator is kept in motion to
38-43℃. Then the calculated amount of spray dried whole milk is slowly added to the point
of agitation and the mixture thoroughly agitated till it dissolves completely. Special powder
mixture equipment may be used for this purpose. The mixture is then pumped through a
filter, pasteurized at 63℃ for 30min, and promptly cooled to 5℃ or below.