PROCESSING OF FLAVOURED MILK

1
 INTRODUCTION

 As per Food Safety and Standards Regulations (FSSR), 2011 “Flavoured

Milk” means the product prepared from milk or other products derived from
milk, or both, and edible flavourings with or without addition of sugar,
nutritive sweeteners, other non-dairy ingredients including, stabilisers and
food colours. Flavoured milk shall be subjected to heat treatment as
provided in sub-regulation 2.1.1 (General Standards for Milk and Milk
Products).

2
 INTRODUCTION

 Flavoured milk is sweetened dairy based beverage.

 It is a ready to drink product and widely accepted in all age of people.

 It is prepared with milk, sugar, flavourings (natural or artificial) like banana,

pineapple, orange, chocolate etc.

 The shelf life is normally increased by UHT process or retorting.

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 INTRODUCTION

 As per National Nutrient Database for Standard Reference, Release 21,

2008., Flavored milk is a nutrient-rich beverage providing the same nine
essential nutrients as unflavored milk, including calcium, potassium,
phosphorus, protein, vitamins A, D and B12, riboflavin, and niacin (niacin
equivalents).

 Studies establish that flavored milk drinkers had higher calcium and nutrient
intakes compared to nondrinkers but did not have higher added sugar or
total fat intakes.

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 IMORTANCE OF
FLAVORED MILK
 To make more palatable to those who do not relish it as such.

 To increase consumption of milk.

 To put skim milk to profitable use.

 To increase the sales of milk.

 It is better than drinking soft-drinks.

 To fulfill the nutrition value on daily bases.

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 OPERATIONS IN
FLAVORED MILK
PROCESSING UNIT
1. Raw Milk Reception Dock (RMRD)

Responsibilities at RMRD

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 OPERATIONS IN
FLAVORED MILK
2. Pasteurization of Milk
PROCESSING UNIT

• The Pasteurisation process

involves heating milk to 72°C for
at least 15 seconds (more than
25 seconds).

• The time temperature

combination varies with
elevation, the same shall be
defined by the process owner
and validated.

• Looking into the nature of the

heat treatment, it sometimes
referred to as the ‘High
Temperature Short Time’ (HTST)
process.
Pasteurizer flow diagram 7
 OPERATIONS IN
FLAVORED MILK
PROCESSING UNIT

2. Pasteurization of Milk

• Once the milk is heated to the

defined temperature, it is
cooled quickly to less than 3°C
temperature.
• The equipment used to heat
and cool the milk is called a
‘heat exchanger’.
• There are different types of
heat exchangers used in
process industry.
• The most commonly used heat
exchanger is plate heat
exchanger (PHE).
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 OPERATIONS IN
FLAVORED MILK
PROCESSING UNIT

3. Standardization of Milk:

Standardization of milk generally refers to balancing the percentage of fat and

solid not fat (SNF), to comply with the legal requirements of market milk

• Skim milk powder, condensed skim milk and fresh cream is used generally
to standardize.

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 OPERATIONS IN
FLAVORED MILK
PROCESSING UNIT
Example:

How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will
you need to produce 2000 kg of standardized milk with 2.5% fat?

Solution:

Using mass balance method:

TMB: W + S = 2000

FMB: 0.039*W + 0.0004*S = 0.025*2000

Solving for W = 1274.6 kg and S = 725.4 kg

W= Quantity of whole milk (kg)

S= Quantity of skim milk (kg) 10

 USING PEARSON’S
SQUARE METHOD

Proportion of the whole milk = 2.46/3.86

Amount of whole milk required = (2.46/3.86)*2000 = 1274.6 kg
Proportion of skimmed milk = 1.4/3.86
Amount of skimmed milk required = (1.4/3.86)*2000 = 725.4 kg
(or 2000 – 1274.6)

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 OPERATIONS IN
FLAVORED MILK
PROCESSING UNIT
3. Homogenization of Milk: Homogenization is the process of
reducing the size of fat globules in milk. It prevents the formation of a
cream layer and easy digestion. Homogenized milk has a uniform
flavour throughout.
It tastes richer, smoother and
creamier than unhomogenized
milk due to an increase in the
surface area of the fat globules
which are uniformly distributed
in milk.
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FLAVORED MILK
PROCESSING
(CHOCOLATE
FLAVOUR)

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FLAVORED MILK
PROCESSING
(MALT FLAVOUR)

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FLAVORED MILK PROCESSING
(ROSE FLAVOUR)

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 FLAVORED MILK
PROCESSING
(ALMOND FLAVOUR)

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 RETORT PROCESSING

1. Retorting is a heat treatment process. It increases the shelf life of the

product by destroying the spoilage microorganism (all mesophilic
microorganisms, as well as spores of Clostridium botulinum) present in the
food item.

2. Thermal processing/sterilization of shelf stable, low acid foods (i.e. defined

as products with a finished equilibrium pH greater than 4.6 and a water
activity greater than 0.85) is usually performed at temperatures at or above
250°F or 121°C, give or take ~10°F/5.6°C.

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Retort Processing

Fig. - JBT Retort

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 ULTRA-HIGH-
TEMPERATURE (UHT)
PROCESSING
1. Ultra-high-temperature processing (UHT) of flavoured milk involves heating
for 1–8 sec at 135–154°C.

2. Aseptic packaging of UHT milk produces a shelf-stable product.

3. Aseptic packaging involves placing a sterile product in a sterile package.

4. Such processing must take place in a sterile environment. UHT processing

is a continuous process.

5. This will save both heating and cooling costs and regeneration efficiencies
greater than 90% are attainable.

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 ULTRA-HIGH-
TEMPERATURE (UHT)
PROCESSING

AVP UHT Line 20

 ULTRA-HIGH-
TEMPERATURE (UHT)
PROCESSING

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 TYPES OF PACKAGE
AVAILABLE IN MARKET

1. LDPE pouch

2. Aluminum laminated
standalone pouch

3. PET/PP Bottle

4. Metal/PP cans
Fig. - Asceptic packing machine
5. Tetrabrick or Asceptic pack

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 ADVANCEMENT IN
FLAVOURED MILK

• Hiland Dairy adds Custard flavor to flavored milk lineup

• The Farmer's Cow re-releases its root beer-flavored milk for July

• Oakhurst introduces wild blueberry-flavored milk

• The Farmer’s Cow launches coffee-flavored milk for the New Year

• The Farmer's Cow releases limited-edition Pumpkin Pie-flavored

milk

• and many more coming up…

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 FEW MANUFACTURES
(MACHINERIES)
LISTED ON
[Link]

 Tetrapak Pvt Ltd.

 GEA Process Engineering

 IDMC Ltd

 GOMA Engineering

 Tirth Engineering, Shivane, Pune, Maharashtra

 Food and Biotech Pvt Ltd.

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 For More details Contact:

National Institute of Food Technology and

Entrepreneurship and Management
Ministry of Food Processing Industries
Plot No. 97, Sector-56, HSIIDC, Industrial
Estate, Kundli, Sonipat, Haryana-131028

Website: http:[Link]

Email: pmfmecell@[Link]
Call: 0130-2281089