MILK

INTRODUCTION

By,
LULU VARGHESE
ASST. PROFESSOR(DEPT. OF BVOC FOOD PROCESSING)
CHRIST COLLEGE(AUTONOMOUS),IRINJALAKUDA
1 DEFNITION
2 COMPOSITION OF MILK
3 MAJOR CONSTITUENTS
4 MINOR CONSTITUENTS
5 PHYSICAL AND CHEMICAL PROPERTIES OF MILK
6 JUDGING AND GRADING OF MILK
MILK- DEFNITION

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
15days before or 5days after calving.
COMPOSITION OF MILK
COWS MILK BUUFFALO MILK GOAT MILK

WATER 86.6% 84.2% 86.5%

FAT 4.6% 6.6% 4.5%

PROTEIN 3.4-3.6% 3.9% 3.5%

LACTOSE 4.9% 5.2% 4.7%

ASH 0.7% 0.8% 0.8%

MAJOR CONSTITUENTS
WATER
 FAT
PROTEIN
LACTOSE
ASH
MINOR CONSTITUENTS

PHOSPHOLIPIDS
STEROLS
PIGMENTS
VITAMINS
ENZYMES
MAJOR CONSTITUENTS
WATER- Most of it is “free” and only a very small portion is in the “bound”
form being firmly bound by milk proteins, phospholipids etc.
MILK FAT- Fat in milk exist in the form of small globules, average size approx. 2-
5micron in size (0.1- 22micron). This is an oil in water type emulsion. The
surface of these fat globules is coated with an fat globule membrane contain
phospholipids and protein.
MILK PROTEIN – Casein, α- lactalbumin, β- lactaglobulin
In milk casein exist as calcium caseinate phosphate. The
protein of milk consist mainly of casein, β- lactoglobulin, α-lactalbumin etc.
β- lactoglobulin,α-lactalbumin are also known as whey protein/ serum protein
MILK SUGAR- Milk sugar is lactose. Lactose is a
disaccharide. It is a sugar composed of galactose
and glucose subunits. Lactose makes up around 2-8%
of milk
MINERAL/ ASH- Present in small quantities includes
potassium, sodium, magnesium, calcium, phosphate,
citrate, chlorides, sulphates, bicarbonates
MINOR MILK CONSTITUENTS
PHOSPHOLIPIDS- In milk there are 3 types of
phospholipids lecithin, cephalin and sphingomylein
Lecithin- Lecithin contributes richness of flavour to
milk and other dairy products. It is highly sensitive to
oxidative changes giving rise to oxidised or metallic
flavour.
Phospholipid are excellent emulsifying agent and
stabilize milk fat emulsion.
CHOLESTROEL- This appears to be present in true solution in fat
as a part of fat globule membrane complex.
PIGMENTS- Fat soluble carotenoid, xanthophyll and water
soluble riboflavin. Carotene is responsible for yellow colour milk,
cream, butter, ghee etc.
Carotene act as an antioxidant
Riboflavin is a greenish yellow pigment which gives characteristic
colour to whey
VITAMINS- Vitamins present in milk are fat soluble vitamins
A,D,E,K and water soluble B complex (such as thiamine,
Riboflavin, pantothenic acid, niacin, pyridoxine, biotin, folic acid)
and vitamin C
ENZYMES- This is biological catalyst the enzyme are
protein like, specific in their action and in activated
in heat. Each enzyme has its own inactivation
temperature. The important milk enzymes is
diastase. Diastase helps in starch splitting. Lipase
that is fat splitting enzyme, leading to rancid
flavour. Protease help in protein splitting,
peroxidase and catalase decompose hydrogen
peroxide
PHYSICAL AND CHEMICAL PROPERTIES OF MILK
Water is the continues phase in which other constituents are either
dissolve or suspended , lactose and portion of minerals are found in
solution
ACIDITY – Cows milk – 0.13-0.14%
Buffalo milk – 0.14-0.15( TA)
The TA is determined by titration is known as natural or apparent
acidity and is caused by the presence of casein, acid phosphates,
citrates in milk.
Developed or real acidity is due to lactic acid formed as a result of
bacterial action on lactose in the milk.
PH- The PH of normal, fresh, sweet milk usually varies from

Cows milk- 6.4-6.6

Buffalo milk- 6.7-6.8
Higher PH value indicates udder infection (mastitis) and lower value
indicates bacterial action
The acidity and PH of fresh milk vary with
1. Breed 2. Species 3. Individuality 4. Stage of breed.
 DENSITY AND SPECIFIC GRAVITY
Density of a substance is its mass per unit volume
Specific gravity is the ratio of density of the substance to density of standard
substance
Density of substance varies with temperature
Specific gravity of a substance is numerically equal to density of that substance in
metric system
The milk is heavier than water
The average specific gravity ranges from 1.028-1.030
FREEZING POINT OF MILK- Milk freezes at temperature slightly lower than water
due to the presence of soluble constituents such as lactose, soluble salts which
lowers or depress the freezing point.
Average freezing point of cows milk – 0.547℃
COLOUR OF MILK- The colour is a blend of individual effects produced by
1. Colloidal casein particles and dispersed fat globules
Carotene which imparts yellowish colour.
The intensity of yellow colour of cows milk depends on various factors such as
breed, feed, size of fat globules, fat percentage of milk etc.
The greater the intake of green feed, deeper the yellow colour of cow milk.
FLAVOUR – This is composed of smell (odour) and taste.
The flavour of milk is a blend sweet taste of lactose and salty
taste of minerals
The phospholipids, fatty acids and fat of milk also contribute to
the flavour
Changes in flavour of milk occur due to type of feed, season,
stage of lactation, condition of udder, sanitation during milking
and subsequent handling of milk during storage
JUDGING AND GRADING OF MILK
Judging of milk refers to act of evaluating its eating quality on the basis of
various attributes
Grading refers to its classification into different grades
The eating quality of a dairy product is determined by organoleptic or sensory
test which includes all the 5 senses of sight, smell, taste, touch and sound
Of these taste and smell are most important in judging and grading
The consumer acceptability of a dairy product is determined primarily by its
eating quality. That is by the sensation of smell, taste, feel etc. which consumer
experiences where the product is tasted or consumed.
A processor of milk should have the ability to describe against certain flavours
and manufacturing defects and to recognise desirable flavours and
characteristics. Since these will unable him to make a product of good
consumer acceptability.
PROCEDURE FOR EXAMINATION
SAMPLING- Secure a representative sample asceptically by standard
procedure for bacterial count determination.
SEQUENCE OF OBSERVATIONS
SEDIMENT- The sediment disk should be compared with standard chart for
scoring
CLOSURE(CAP)- After having scored for sediment the closure should be carefully
observed and scored
CONTAINER- The glass container is examined for cleanliness and freedom from cracks
particularly about the pouring lip. The paper container is examine for cleanliness,
freedom from leakage and for correct filling
FLAVOUR- This is scored only after the above items have been considered. The
temperature of the milk should be around 16-21℃. The milk should well mixed before it
is sampled in a small clean drinking glass, beaker, paper cup. As soon as the milk sample
has been taken, sip (but do not swallow) a sufficient amount of it(5-10ml) to yield a
normal taste reaction. Roll it about the mouth, note the flavour and sensation.
Note after taste as well.
By placing the nose directly over the milk when it has been shaken ant off smell may be
detected.
GRADING OF MILK
REQUIREMENT FOR HIGH GRADE MILK

The container should be neat and clean and contain the full volume of milk
represented.
The milk in the bottle should be protected from contamination by well made, well
seated, water proof cap which protects the pouring lip fully. The bottle should be
bright shining, free from dust, dirt etc, It should be clean and fresh with no leakage,
pronounced bulging etc.
The milk should be delivered at 10℃ or below
It should have the least amount of sediment.
It should have a low bacterial count.
The flavour of milk should be pleasantly sweet and should have neither a fore taste
nor an after taste.
 GRADES OF MANUFACTURING MILK
There should be a single minimum standard of quality for all milk, whether it is to be used
directly as fluid milk or for the manufacturing of various products
GRADE 1- Milk with clear pleasant flavour, MBR (methylene blue reduction test) time over 5
n half hours and practically no sediments on sedimentation test
GRADE 2- Milk having off flavours such as definitely feed, fat, salty, metallic, oxidised or
rancid. MBR time between 2 n half hours- 5 n half hours or milk which shows a medium
amount of sediment
GRADE 3- Milk having off flavour such as bitter, metallic oxidised, rancid and foreign flavours.
MBR time of less than 20min and 2 n half hours or definitely high in sediment
REJECT OR NO GRADE- Milk with markedly high acid, rancid and foreign flavours. MBR time
of less than 20min and containing and extremely high amount of sediment
THANK YOU