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SKIM MILK AND SKIM MILK POWDERSEMINER ON
Name – Shamim HossainRoll – DT-18/12Course – DT36Semester – 3rd year 2nd semester
SKIM MILK • According to FSSAI : SKIMMED MILK means the
product prepared from milk from which almost all the milk fat has been removed mechanically.
• Composition :
• *source: Outline of Dairy Technology ; Sukumar De
Components Percentage (%)Water 90.6
Fat 0.1
Protein 3.6
Lactose 5.0
Ash 0.7
MANUFACTURING PROCEDURE
MilkPreheating(55-65˙C)
Separation(by cream separator)
Skim milk
Cream
NUTRITION OF SKIM MILK• Skim milk is also labeled as fat free milk, and in order for milk to be
considered skim, it must contain less than 0.5% milk fat. One cup of skim milk holds 90 calories.
• Skim milk consists of the following nutrients:
Nutrients Amount Nutrients AmountSodium 130mg Carbohydrate 13 mg
Sugars 12 g Potassium 382 mg
Protein 9 g Cholesterol Less than 1 %
Vitamin A 10 % Vitamin C 4 %
Calcium 30 % Vitamin D 25 %
*source: internet
FOOD PRODUCTS MADE FROM SKIM MILK :Principle of utilization Food products madePasteurization Flavoured Milk
Sterilization Sterilized Flavoured Milk
Fermentation Cultured ButtermilkAcidophilus milkBulgarian Buttermilk
Fermentation & Concentration Concentrated sour skim milk
Concentration Plain condensed skim milkSweetened condensed skim milkLow-lactose condensed skim milk
Drying Dried skim milk
Coagulation Cheese(like Cottage ,Bakers`,Quarg etc.)Casein (edible)
*source: Outline of Dairy Technology ; Sukumar De
SKIM MILK POWDER• Skim milk powder is the product obtained by the removal
of water from skim milk by heat or other suitable means ,to produce a solid containing 5 % or less moisture.
• Composition :Components Percentage (%)Water 3.0
Fat 0.8
Protein 35.9
Lactose 52.3
Ash 8.0
*source: Outline of Dairy Technology ; Sukumar De
MANUFACTURING PROCESS :
Receiving milk
Cooling(5˙C)
Pre-heating(35˙C)
Separation
Pasteurization
Low heat SMP(71˙C/15sec)
By Spray Drying Process
High heat SMP(71˙C/15sec)
Condensing
Re-heating(63˙C)
Filtration
Pumping
Spray drying(in-185˙C;out-85˙C)
Cooling(32˙C)
Sifting
Packaging
Storage(Room Temp.)
Pre-heating(85˙C/20min)
Condensing
Re-heating(74˙C)
Filtration
Pumping
Spray drying(in-185˙C;out-85˙C)
Cooling(38˙C)
Sifting
Packaging
Storage(Room Temp.)*source: Outline of Dairy Technology ; Sukumar De
NUTRITIONAL INFORMATION
Energy, kcal 357.0 Sodium, mg 549.0
Energy from Fat, kcal 9.0 Calcium, mg 1200.0
Total Fat, g 1.0 Phosphorous, mg 980.0
Saturated fat ,g 0.5 Thiamin, mg 0.4
Cholesterol, mg 18 Riboflavin, mg 1.7
Total Carbohydrates, g 52.0 Niacin, mg 0.9
Added Sugar, g 0.0 Folate, mcg 50.0
Protein, g 35.0 Not a significant source of Dietary fiber, Vitamin C and Iron
Amount per 100 g
*source: AMUL
HEALTH BENEFITS• Skimmed milk powder is deficient in fat and fat soluble vitamins but the proteins, water-soluble vitamins and minerals are preserved.• Skimmed milk powder contains almost the same amount of proteins (26%) and carbohydrates (37%) as in the liquid form. However the water and the fat percentage is decreased to nil. • As it is considered to be zero fats, it is a good substitute of whole milk and can be taken by patients with high cholesterol levels and cardiac problems.• Skimmed Milk powder is also fortified with vitamins A and D. Vitamin A helps to improve vision whereas Vitamin D helps in the strengthening on bones. Both the vitamins play an important role in maintenance and repair of Skin.• The calcium present in it promotes growth and maintenance of teeth and bones at every stage in life.
*source: internet
USES• After reconstituting powdered skimmed milk with water, it can be used as regular milk for drinking or for cooking. However the low fat content might not help if the recipe demands for full fat milk.• Milk drinks and milk chocolates can be less burdensome calorie-wise when made with skimmed milk.• Many ice creams are labeled as low fat and contain skimmed milk powder in its reconstituted form.• Skimmed milk powder can also be used in baking biscuits, milk cookies, cakes, muffins, cup cakes or pastries.
*source: internet
SKIM MILK IS MAIN PRODUCT OR BY PRODUCT?• The way in which the skimmed milk is utilized has changed
dramatically. Firstly the proportion of supplies used for direct feeding to livestock has declined from over 50% in 1960 to only 11% in 1979. More of it was used for the manufacture of skim milk powder (which was the main way of utilization of skim milk from 14% in 1960 to 53% in 1979). Presently, skim milk is mostly utilized either in standardization of milk for the manufacture of main dairy products or preserved by removing moisture in spray dried form. The skim milk when utilized in either of these two forms or consumed as liquid is not considered a by-product. It is regarded as a by-product, only when it is either not economically utilized or has to be utilized for the manufacture of derived by-products like casein in small quantities. In 2002, about 6 million tons of skim milk was utilized for casein production.
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