Traditional Indian Dairy Products

8/15/2019 Traditional Indian Dairy Products

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STATUS OF TRADITIONAL INDIAN DAIRY PRODUCTS IN INDIA

PLACE OF MILK & ITS PRODUCTS IN THE DIETARY REGIME OF THE INDIANPOPULATION

Indian milk swees !a"e #la$ed a si%ni'an ()le in !e e')n)mi'*s)'ial* (eli%i)+s & n+(ii)nal well ,ein% )- )+( #e)#le* sin'e imeimmem)(ial.I is esimaed !a a,)+ /0 1 // 2 )- !e milk #()d+'ed is ')n"e(ed

,$ !e (adii)nal se')( 3!alwais4 in) a "a(ie$ )- Indian milk #()d+'s*+sin% #()'esses s+'! as5

Hea & A'id ')a%+lai)nHea desi''ai)nFe(menai)nC)n'en(ai)n

I. Halwais #()d+'e & sell !ese #()d+'s in +(,an* semi6+(,an& (+(al a(eas )- !e ')+n($.

II. M)s sales a(e a'()ss !e ')+ne( & -esi"al seas)n a'')+ns

-)( alm)s 706802 )- !e ann+al sale.III. 9e($ lile aeni)n is #aid ) #a'ka%in% & sania($ !andlin%

#(a'i'es. T!e ma(ke )- Indian milk #()d+'s is esimaed ),e m)(e !an Rs. :/000 '()(es. T!is -a' +nde(lines !esi%ni'an'e )- Indian milk swees in !e nai)nal e')n)m$.

Des#ie !e wides#(ead #)#+la(i$ & a''e#a,ili$ )- !e (adii)nal milk #()d+'s in !e Indian ma(ke* !e )(%ani;ed se')( !as s) -a( n) ,eena,le ) a# in) !is ma(ke #)enial -)( man$ (eas)ns s+'! as5

La'k )- #+,lis!ed lie(a+(e )n !e e'!n)l)%$Inadeia*

G+la, ?am+n*Kala>am+n*

Lalm)!an* K+nda*D))d!#aak*

Palan%)d* Malailad))* Ca(()!alwa* %)(d

!alwa* Mal#)a

C)n'en(ai)n Milk Ra,(i* K!+('!an*Malai* =as+ndi

Hea & A'id')a%+lai)n

C!!ana Ras%+lla & is"a(ieies*

Sandes! & is

"a(ieies*Pan))a*

Rasmalai* C!+m6'!+m* C!!an6


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m+(ki* Ki(m)!an*Seea6,!)%*

Ra>,!)%* C!!ana6k!ee(* C!i(ak+*Ledikeni* Ks!ee(

sa%a(

Panee( Panee( ikka*Panee( sam)sa*

Panee(6e6k)-a*Panee( #ak)(a*

Panee(6e6#asand*Panee( k!ee(*

=andel '!eese*D+(+k!)* S+(i

#anee(

S!e(%!+m S)s!im

K!!a'!a6'!+(#i D+d!6'!+(#i

Fe(menai)n Da!i Lassi* C!!a'!*Kad!i* Raia*

C!aka* S(ik!and*S(ik!andwadi

Mis!i d)i

C!+(nin% Mak!an @ I)ni G!ee

F(ee;in% Milk K+l* K+l-a*Malai6ka6,a(-

C)n'en(ai)n )- milk 3 'e(eal )(-(+i mi+(e4

Ce(eal ,ased K!ee(* !ala k!ee(*#a$asam* #al

#a$asam* %il6e6(dam* %!)di

3w!ea4 #a$asam*A"alakki 3,eaen(i'e4 #a$asam*

Akki n+'!+ 3(i'es+>i4 #a$asam*

Ra"e 3 w!ea s+>i4

#a$asam*Ha##ala k+!ida

#a$asam*s!$a"i%e

3"e(mi'elli4#a$asam* S!i(k+(ma* #alada#a$asam* (ni*

Pal#a$asam

3#(e#a(ed wi!-(ied (i'e4

P+lse ,ased Kadele ,ele3 =en%al %(amdal4 #a$asam*Hesa(+ ,ele

3 %(een %(am dal4#a$asam

T+,e( '()# ,ased Kadda ka k!ee(*

sa,,akki 3 sa%)4#a$asam*

F(i+ ,ased Hal)(ina 3>a'k -(+i4 #a$asam*


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Ma"ina 3 man%)4#a$asam

Seed ,ased K!+s6k!+s 3#)##$seed4 #a$asam

T$#es )- Sandes! a(e ka'!!a%)lla & k)(a#ak.

Pan)a is simila( ) G6>ams ,+ !as '!!anna as !e ,ase mae(ial

C!!anna m+(ki is -(ied '!!anna ')aed wi! s+%a(Ki(m)!an is Ras%+lla di##ed in ')n'en(aed milk #)wde( & smea(ed

wi! %(aed k!)a.Ra>,!)% is Ras%+lla s+Bed wi! k!)a.S!)(%!+m is Ne#alese ')a%e '!eese #(e#a(ed -()m ')a%+laed

,+e(milk ,$ le(in% !()+%! a 'l)!. Sal is added. C!eese is +sed -)('))kin%.

S)s!+m is #()d+' ),ained ,$ -e(menai)n )- s!)(%!+m inanae(),i' ')ndii)n* +sed in Ne#al in !e -)(m )- s)+#.

D+d! '!!+(#i is '!!anna d(ied* d(ained & sm)ked & '+ in small

#ie'es -()m $ak milk.

Milk ')nens in #e('ena%e

C)nens C)wMilk

=+Bal)Milk

. ae( :./ 7.

. T.S. 7./ :.

7. Fa 8.7 :.

8.P()ein

7.7 8./

/.La')se

8./ 8.8/

:. SNF . 0.

. As! 0.7 0.

.

Cal'i+m

0. 0.

N)e5 In #()eins* 02 is 'asein and 02 i- w!e$ #()ein.

SOT anal$sis )- T(adii)nal Indian Dai($ P()d+'s5

STRENGTHEn>)$ mass a##eal

Sim#le man+-a'+(in% e'!n)l)%ies !a a(e well esa,lis!ed -)(small s'ale )#e(ai)ns

Skilled man#)we( -)( ')a%e s'ale )#e(ai)ns is a"aila,leHas l)we( ')s )- #()d+'i)n and #() ma(%in is la(%e

F)( Eam#le5F))d Iem C)s )-

#()d+'i)nas 2 )-

MRP.S!(ik!and

2

. 772


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Ras%+lla7. G+la, ?am+n

782

8. K!)aswees

7/2

/.Sandes!

7/2

:. Panee( :/2

. ese(nP()d+'s 0602

Ni'!e ma(kes a(e well esa,lis!edRe


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dai($ ind+s($ !as s#en $ea(s in #()d+'in% se(ili;ed milk !a d)es n)!a"e a '))ked Ja")(. H)we"e( -)( ')ns+me(s in !e Indians+,')ninen* !e(e a(e n) '(ie(ia ) ad)# !e e'!n)l)%$. T!e(e-)(e*!e$ (elis! !e Ja")( )- milk and is #()d+'s.

N)e5 6 T$#es )- !e$ P()ein5 la')%l),+lin* la'al,+min*imm+n)%l),+lin* la')-e((in* la')#e()idase* Gl$')ma'()#e#ide.Gl$')ma'()#e#ide d)es n) ')nain #!en$lalanine* s)#!en$lke)+()ni's w!) a(e alle(%i' ) i* will !+s* !as n) #(),lem.

Hea Dena+(i;in% )- Milk P()eins5 Re#eaed ,)ilin% )- milk #()"ides all !e w!e$ #()eins in dena+(ed -)(m ) Indian dai($#()d+'s. D+(in% ,)ilin%* !ese #()eins ')me )+ )- s)l+i)n as%l),+la( #()eins and ,e!a"e like -a )n !e )n%+e. T!e$ add ) !e'(eam$ -eelin% )- #()d+'s. E.%. C!akka made -()m ,)iled skimmed milk im#a(s '(eaminess ) !e ase )- S!(ik!and. Simila(l$* !e #()eins inPanee( a(e s) s(+'+(ed !a !e$ #(e"en melin% )- #anee( )n dee#-($in%. T!is %i"es #anee( a +ni


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S+%a( & )!e( in%(edien5 S+%a( is eensi"el$ -)( sweeenin%(adii)nal Indian Dai($ P()d+'s. H)we"e(* i dis'!a(%es m+li-a'eed-+n'i)ns s+'! as* ,+lkin% a%en* #(ese("ai"e* e+(i;e(* dis#e(sin%a%en* -e(menai)n s+,s(ae* Ja")( 'a((ie(* ,()wnin% a%en*de')(ai"e a%en

* e'. T!e (adii)nal s+%a( -()m m)lasses s+'! asS!akka(* K!and* =+(a* e'* im#a(s disin' Ja")(* e+(e and ')l)( )!e #()d+'s ) w!i'! i is added. I als) #()"ides addii)nal ,enes ine(ms )- essenial n+(iens like 1 9iamins* I()n* and Cal'i+m ) !e#()d+'s.

Indian dai($ deli'a'ies a(e a,)+ndin% in 'e(eal6,ased desse(s.T!ese deli%!-+ll$ as$ and n+(ii)nall$ ,alan'ed desse(s ')m,inel$sine 6 de'ien 'e(eals wi! l$sine 6 (i'! milk in a s$ne(%isi' ,lend.Ce(eals als) ')nsi+e a s)+('e )- 'al'i+m* ,e( & 9iamin = 1 C)m#le.T!ese n+(iens im#a( a (a(e ase & Ja")( ) desse(s like K!ee( &Pa$asam.

ROLE OF MILK IN DAILY INDIAN DIETMilk #la$s a ma>)( ()le as a s)+('e )- animal #()ein in !e a"e(a%e

Indian die !a is la(%el$ "e%ea(ian. 8:2 )- milk #()d+'i)n in !e')+n($ is ')ns+med as li


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-a' +nde(lines !e si%ni'an'e )- T(adii)nal Indian P()d+'s innai)nal e')n)m$. T!ese #()d+'s #()"ide #()a,le )+le ) !e)(%ani;ed se')(.

MILK UTILIATION PATTERNMILK UTILIATION PATTERN

In /: In 00

Milk #()d+'i)n3milli)n )nes4 . 8.:

Milk +ili;ai)n#e('en

3a4 Li


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T)al As! 32,$ wei%! )n

d($ ,asis*maim+m4

6666666: : :

Ti(aa,lea'idi$ 32

La'i' A'id*n) )

e'eed4

666666 0. 0. 0.:

F))daddii"es

0.23ma$

')nain'i(i'

a'id* ,+s!)+ld ,e-(ee -()m

added

sa('!*s+%a( &')l)(in%mae(

666666Ma$

')nain'i(i' a'idn) m)(e

!an0.2

666666

T)al PlaeC)+n

N) m)(e!an/0000#e( %(am

666666 666666 666666

C)li-)(m

')+n #e(%(am

Maim+m

0

0 0 0

E.coli A,sen in%

666 666 666

Salmonella A,sen in/%

666 666 666

Shigella A,sen in/%

666 666 666

Staphylococc

us aueus

N) m)(e

!an 00#e( %(am

666 666 666

Yeas &M)lds

N) m)(e!an /0#e( %(am

/0 /0 /0

Anae(),i's#)(e ')+n

A,sen in%

666 666 666

Lise(iam)n)'$)%e

nes

A,sen in%

666 666 666

IDEAL SENSORY PROFILE OF KHOA5

Fla")(5 A $#i'al mildl$ '))ked Ja")( simila( ) !a #e('ei"ed -()m,)iled milk is m)s a''e#a,le. T!e ase s!)+ld ,e #leasanl$ swee.T!e k!)a s!)+ld !a"e a $#i'al 'a(ameli;ed* (i'! & n+$ Ja")(.

=)d$ & Te+(e 1 S)- & +ni-)(m ,)d$* ne %(an+la( e+(e is m)s

desi(a,le. Pindi k!)a m+s !a"e a sm))! & ')m#a' ,)d$ !a"in% a!)m)%en)+s e+(e wi! "e($ ne %(ains. D!a# s!)+ld !a"e a +ni-)(m%(an+la( e+(e wi! sli%!l$ la(%e( %(ain si;e as ')m#a(ed ) Pindi. Is!)+ld ,e ,()wn in ')l)(. Danedaa( k!)a s!)+ld !a"e !e la(%es %(ain


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si;e in ')m#a(isi)n ) Pindi and d!a# $#es )- k!)a* d+e ) addii)n )- 'i(i' a'id. T!+s* i will !a"e !e %(ainies e+(e am)n%s !e !(ee$#es )- k!)a.

C)l)( & A##ea(an'e6 C)w milk k!)a s!)+ld ,e +ni-)(m #ale $ell)w wi! >+s a sli%! in%e )- ,()wn. T!e k!)a m+s als) ,e !a"in% m)iss+(-a'e. G))d


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was la(%el$ s+s'e#i,le ) $eas & m)ld aa'k wi!in 768 da$s. As')m#a(ed ) !is* k!)a made -()m la')se6!$d()l$;ed milk was(esisan ) $eas & m)ld aa'k* !ad a sweee( ase* s)-e( ,)d$* am)(e +ni-)(m e+(e & ,()wn ')l)(.K!)a #(e#a(ed -()m (e"e(se )sm)sis ')n'en(aed milk !ad sli%!l$!i%!e( m)is+(e* l)we( as! ')nen 3)n d($ mae( ,asis4 ')m#a(ed )')n"eni)nall$ #(e#a(ed k!)a. T!e k!)a #(e#a(ed -()m (e"e(se )sm)sis')n'en(aed milk s!)wed less %(eenis! in%e. Use )- (aw milk d+(in%(e"e(se )sm)sis im#a(ed (an'id Ja")(. On +nde(%)in% (e"e(se )sm)sis*milk l)ses wae( & s)me +ni"alen i)ns.

CONDITIONS OF DEHYDRATION

=es


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sa%esE'essi"el$ l)w

s#eed )- si((in%

Si( a a medi+m )(!i%! s#eed

3'4 G(i$ e+(e P(esen'e )- sand like#a(i'les d+e )in')((e' s(ainin% )-milk

P(esen'e )- la(%e

la')se '($sals d+e )in')((e' me!)d )-man+-a'+(in%

C)((e' s(ainin% )-milk

C))l immediael$a-e( man+-a'+(in%

7. C)l)( & A##ea(an'e

3a4 D($ s+(-a'e E'essi"el$ l)w -a')nen )- milk +sed

3,4 9isi,le di(@-)(ei%nmae(

In')((e'@n)s(ainin% )- milk

Heain% #an is n)

'leanDi($ )( wind$

s+(()+ndin%s d+(in%man+-a'+(e &!andlin% )- k!)a.

T(ans#)( )-+n#a'ked )(im#()#e(l$ #a'kedk!)a

#e(-)(m ')((e' &#()#e( s(ainin%

+se a 'lean #an

'lean !es+(()+ndin% #()#e(l$,e-)(e #(e#a(ai)n

#a'k !e k!)a#()#e(l$

3'4 ,()wnin% and@)(#(esen'e )- ,+(n#a(i'les

e'essi"el$ !i%!em#e(a+(e s#e'iall$in !e las sa%es )-man+-a'+(e

l)w s#eed )- si((in%

l)we( d)wnem#e(a+(e ) 60Cd+(in% !e las sa%es

kee# medi+m ) !i%!s#eed )- si((in%

3d4 m)ld$ s+(-a'e e'essi"el$ !i%!m)is+(e ')nend+(in% s)(a%e

e'essi"el$ !i%!

!+midi$ )- s)(a%e())m

kee# l)w m)is+(e')nen

s)(e in a '))l* d($#la'e

3e4 Fa and@)( wae(leaka%e

in')((e' me!)d )-man+-a'+(e

leak$ #a'ka%in% )-k!)a

+se ')((e' me!)d)- man+-a'+(e

s)(e in a '))l* d($#la'e

ai( i%! #a'ka%in%

PROCESS INNO9ATION IN MANUFACTUREOF KHOA

T(adii)nal me!)d 5 F(es! milk is aken. Fa le"el is ad>+sed ) 82-)( ')w milk & /2 -)( ,+Bal) milk. T!en* 86: lie(s l) )- milk is aken ina s!all)w i()n )( sainless seel )( mild seel #an and simme(ed di(e'l$)"e( a n)n6sm)ke$ (e* wi! ')nsan & "i%)()+s a%iai)n and s'(a#in%)- !e !eain% s+(-a'e. Milk !i'kens wi! #()%(essi"e !eain% &')a%+laed. A-e( s)me ime* !e s)lidied #)(i)n is seen )n !e

!eain% s+(-a'e. A-e( 06 min+es )- (a#id e"a#)(ai)n. !en a')n'en(ai)n )- a,)+ ./67 imes !as ,een aained* ')a%+lai)n#a(i'les a(e ,()+%! )%e!e( wi! a si((e( & ')m#a'ed as a semi6s)lid mass. As !eain% ')nin+es* -(ee -a ));es )+. Heain% is sl)wed


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d)wn w!en !e ')l)( ends ) '!an%e. G(ad+all$* !e s)lid mass ends) lea"e !e !eain% s+(-a'e 'leanl$* and a #a is -)(med. Pindi is#(e#a(ed ,$ !eain% -)( a l)n%e( #e(i)d ) %e a l)we( m)is+(e ')nen!an D!a# 3m)is+(e ')nen is /6702 in Pindi as ')m#a(ed ) 7/6802in D!a#4. I- 'i(i' a'id 30.2 )- k!)a4 is added )wa(ds !e las sa%es )- desi''ai)n* Danedaa( k!)a is ),ained. T!e end #()d+' is (em)"ed-()m !e #an* s#(ead in (a$s & all)wed ) '))l +nde( am)s#!e(i'')ndii)ns. T!e $ield )- k!)a is a,)+ 2 -()m ')w milk & a,)+ 02-()m ,+Bal) milk. Use )- "a'++m ')n'en(aed milk5 K!)a makin% in )#en #an a

am)s#!e(i' #(ess+(e is ene(%$6wise e#ensi"e* (e


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On #()l)n%ed !eain%* a ele"aed em#e(a+(e addii)nal a'idi$de"el)#s.

La')se6 P()ein ine(a'i)n5 C)m,inai)n )- amin) %()+#s )- #()ein wi! la')se. Hen'e* l)ss )- ,asi' amin) %()+# )- #()eins'a+sin% a (ise in a'idi$.

T!e(mal de')m#)sii)n )- La')se5 T!is (es+ls in !e-)(mai)n )- #$(+"i' a'id* a'ei' a'id* #()#i)ni' a'id* -)(mi' a'id* la'i'a'id & ,+$(i' a'id.

Ale(ai)n in (i'al'i+m #!)s#!ae e


14/41


15/41

em#e(a+(es s!)wed maim+m l)sses 3.6./2 w!en s)(ed a())m em#e(a+(e )- a,)+ 7)C -)( -een da$s4* w!ile /6#l$ laminae3/0 GSM #)se( #a#e(@[email protected] mm Al+mini+m -)il@LDPE4 #a'ka%edk!)a (e%ise(ed a minim+m l)ss a all em#e(a+(e )- s)(a%e. T!e l)ssin m)is+(e in k!)a a )C & 600C was l)we( !an !a a 70C. He(e*LDPE sands -)( l)w densi$ #)l$6e!$lene.

. LACTOSE & ACIDITY5 In %ene(al* !e(e is an in'(ease ina'idi$ a'')m#anied wi! Ja")( dee(i)(ai)n )- k!)a wi!')((es#)ndin% (ed+'i)n in #H & l)ss )- la')se d+e ) #()%(essi"e%()w! )- mi'(),es d+(in% s)(a%e. K!)a made -()m ,+Bal) milk s!)wed 0./:* 0.:/* 0.* 0.:2 la'i' a'id )n 0* * 8* & da$s )- s)(a%e a 70C.

. LIPOLYSIS & PEROIDATION OF MILK FAT5 T!e li#ids in k!)a+nde(%) !$d()l$sis 3li#)l$sis4 !()+%! a'i)n )- mi'(),ial en;$me !ain'(ease !e -(ee -a$ a'id ')nen. T!is inJ+en'es Ja")('!a(a'e(isi's )- k!)a. Li,e(ai)n )- -(ee -a$ a'ids was !i%!e( a 0C!an a 70C s)(a%e em#e(a+(e. T!is is a(i,+ed ) )#im+m %()w!)- $eas & m)lds. =esides %ene(ai)n )- -(ee -a$ a'ids* li#ids in k!)a

+nde(%) )idai"e dee(i)(ai)n d+(in% s)(a%e & lead ) de"el)#men)- )idai"e (an'idi$ in !e #()d+'. Een )- )idai)n 'an ,emeas+(ed ,$ esimain% !e #e()ide "al+e. K!)a sam#les #a'ka%ed in#a('!men #a#e( & #)l$e!$lene s!)wed maim+m -)(mai)n )- #e()ides a 70C as ')m#a(ed ) laminaes.

. PROTEOLYSIS5 P()eins in k!)a +nde(%) mi'(),ialde%(adai)n d+(in% s)(a%e & 'a+se '!an%es in Ja")(* ,)d$ & e+(e.T!e (ae )- #()e)l$sis 'an ,e meas+(ed ,$ ei!e( assessin% !e$()sine le"el )( ,$ 'a(($in% )+ a -)(mal i(ai)n. T!e (ae )- #()ein

,(eakd)wn is ')((elaed wi! !e ,a'e(i)l)%i'al


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3Am)(#!)+s PET* (ans#a(en4 & CPET 3C($salline PET*)#a


17/41

. 9ACUUM PACKAGING5 In n)(mal #a'ka%in%* #(esen'e )- )$%en in ai('a+ses )idai)n )- -a. !en #anee( is #a'ked in !i%! ,a((ie( lm3E9A @ P9DC @ E9A4 +nde( "a'++m & !ea sealed a nine$ de%(ee Celsi+s-)( )ne min+e* is s!elli-e is eended ) nine$ da$s a (e-e(en'eem#e(a+(e. T!is e'!ni


18/41

. Use )- #(ese("ai"es like nisin* #)assi+m s)(,ae & s)di+m &#)assi+m mea,is+les is d)ne.

TREATMENT EFFECT

Addii)n )- #)assi+m s)(,ae 0.60.82 ,$ !e wei%! )- k!)a

S!elli-e68 da$s a ())mem#e(a+(e* In!i,is $eas & m)ld

%()w!.

In')(#)(ai)n )- s)di+m &#)assi+m mea,is+les 000##m )- milk ,asis* d+(in% !e nal

sa%es )- man+-a'+(e

S+##(esses !e de"el)#men )- a'idi$* F(ee -a$ a'id le"el*

#()e)l$sis* )idai)n & ,()wnin%*mi'(),ial %()w! eliminaes %()w!

)- $eas & m)lds* s!elli-e,e')mes 86/ da$s

Addii)n )- nisin 0.02 )n k!)awei%! ,asis

S!el-6li-e Q da$s

Pa(ial !$d()l$sis )- la')se #(i)( )

k!)a makin%

M)ld %()w! )n !e ')n()l sam#le

is ),se("ed a-e( 768 da$s* w!ilek!)a made -()m la')se !$d()l$;ed

milk was m)ld -(ee -)( a m)n!*d+e ) (ed+'ed wae( a'i"i$ 3d+e

) e(a m)le'+les )- %l+')se &Gala')se4 !a in'(eased !e

am)+n )- ,()wnin% ine(mediaesde(imenal ) mi'())(%anism

%()w!

KHOA PODER5

9a(i)+s #()'esses (ied -)( makin% k!)a #)wde( a(e as -)ll)ws5 RE9ERSE OSMOSIS 5 Skim milk* ')n'en(aed ) 2 TS +sin% (e"e(se

)sm)sis. T!en i is sanda(di;ed ) :2 -a* +sin% 02 '(eam. A-e( !a*!e ')n'en(ae is #assed !()+%! a s'(a#ed s+(-a'e !ea e'!an%e( )!ea i ) : ) 700C. T!is im#a(s a $#i'al k!)a ')l)( & Ja")(. I is!en d(ied )"e( seam6!eaed ()lle( d($e(. In !is wa$* k!)a #)wde( is

),ained. TRAY DRYING AT ATMOSPHERIC PRESSURE5 F(es! ,+Bal) milk is aken

& i is 'la(ied. A-e( !a* sanda(di;ai)n )- milk ) /2 -a & 2 SNF is'a((ied )+. F()m !is milk* k!)a is #(e#a(ed. T!en* a #a(ial desi''ai)n)- k!)a ) 02 m)is+(e 3seam k%@s


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N)(mal k!)a !as 8.: -a* / la')se* #()ein* 7.: as!* 0./7 a'idi$*:.7/ #H and .: TS.

Mi'(),ial


20/41

M)is+(e Q /67/2Fa Q 602

P()ein Q :62As! Q 0.62

T)al 'a(,)!$d(aes Q 8/6/02

Me!)d )- #(e#a(in% %+la, ?am+ns was sanda(di;ed ,$ G!)s! e al.3:4

T!e me!)d is as -)ll)ws5

46+g dhap khoa$ 56+g maida & 6g baking powder is mi#ed to form smooth homogenousdough% "hen it is portioned into =2.+g balls% eep 7 fry these balls in ghee or oil at one hundredforty degree centigrade% "ransfer it into 9+, sugar syrup maintained at si#ty degreecentigrade% -t takes around two hours for the balls to completely absorb the sugar syrup% Afterthat$ they can be served%

COMMERCIAL MANUFACTURE OF GULA=6?AMUNS

'ilk is taken and standardi1ed to 6, fat and >, 0?F% -t is then prepared into khoa by vacuum

evaporation% "his khoa should contain around 9+24+, "0% -t is then put into a planetary mi#er$and maida and baking powder are added into it% 'aida is added at .>25+, basis and bakingpowder at .25, basis% "his mi#ture is kneaded into soft dough% -t is then transferred to aportioning machine% From there it goes to the ball2forming machine that makes the dough intosmall cylindrical balls weighing about =2.+ grams each% "hese balls are then transferred to adeep fat 2 frying tank containing oil at .8+ degree Celsius and the balls are fried for .52.6minutes% "hese fried balls are carried further to be dipped in the previously prepared sugarsyrup (95%6, tank maintained at 9+ degree centigrade% "he sugar syrup is made using sugar$water & some milk% "he balls are allowed to soak for about 52* hours% After soaking each of the@ulab amuns weigh around .9 grams each% "hese amuns are then manually packed inpolystyrene cups or lac/uered tins (hot lling% "he shelf life of gulab amuns can be increasedby adding +%., potassium sorbate in milk%

=IS SPECIFICATIONS FOR PACKED GULA= ?AMUNS

"he packed gulab amuns shall be prepared from khoa$ skim milk powder$ whole milk powder$ghee$ cream$ butter or other milk solids% -t may contain maida (wheat


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ingredients e#cept fat are rst mi#ed in a mi#er% "hen the fat is made to melt and is slowlyincorporated & mi#ed thoroughly% "he mi#ture is then packed in polyethylene bags orlaminated pouches & stored in cool$ dry places% "o make @ulab amuns from this powder take.++g of this powder and add 66g water or milk to it% "he composition of the mi# will bemoisture (=%8,$ fat (.6,$ protein (.>%86,$ ash (*%=>,$ and carbohydrates (6*%.>,%

HOLE MILK PODER =ASED GULA= ?AMUN MI

-t contains 6=%8, roller dried whole milk powder$ 56, maida$ .6, sui$ .%6, baking powder

and +%., cardamom powder%

PANTUA5

"he most famous variety of Pantua is edikeni$ which was patroni1ed by ady Canning$ one of the vicerines of -ndia% "o prepare this take 8+, of dhap khoa$ 6+, cow milk chhana with 6+,moisture$ *, maida$ *, arrowroot powder$ *, sui$ +%4, ground sugar$ +%*, baking powderand prepare dough% 'ake around 55g balls from it% "hen fry those around .5+ degrees Celsiusin hydrogenated vegetable oil for .6 minutes & then they are dipped in 66, sugar syrup at 9+degree Celsius%

LALMOHAN5'ade e#clusively from chhana$ lighter in color than @ulab amuns%

=ARFI5-t is a popular khoa2based sweet prepared by heating milk solids and sugar to a homogenousconsistency followed by cooling and cutting into small cubes% !eating and whipping prior tocooling are practiced to obtain a product with smooth te#ture and close knit body% i)erenttypes of !ar are available in the market like the milk or 'aava !ar that contains no


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0ugar content$ for bu)alo milk 562*+, sugar must be added and for cow milk$ *628+,sugar must be added%

KALAKAND5-t has no PFA or !-0 standards governing it% -ts product description is as follows:-t is prepared by blending sugar with danedar khoa & citric acid% -t is characteri1ed by pleasantcarameli1ed


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PROCESS FOLLOED =Y SUGAM DAIRY5 "he milk is rst standardi1ed to 6, fat and =%6, 0?F% -t is concentrated in a scraped2surfaceheat e#changer% "his khoa is transferred to a cold store$ and then heated again to remove anye#cess moisture% 0ugar and , "0$concentration ratio of 5%6$ and fat20?F ratio of +%6%

STANDARDIED METHOD FOR PREPARATION OF =ASUNDI5

"he method for the preparation of !asundi was standardi1ed by r% 3% @% Patel of 0'C Collegeof dairy science% According to this method$ rst$ selection of good bu)alo milk is done% "henthe various platform tests are performed on it to conrm whether the selected milk is suitablefor use or not% After the platform tests have been performed and the milk declared suitable foruse$ standardi1ation of milk for a fat20?F ratio of +%6 is done% "he milk is strained beforestandardi1ation% "hen$ fore warming of milk is done to >+ degree centigrade for .+ minutes% Dnfore warming$ the heat stability of milk increases% "he milk is left for open pan concentration(for a steam acketed vessel$ a steam pressure of +%46 kgGs/% cm is desirable$ and the timeneeded is *+28+ minutes for an = kg lot with constant agitation% A partial concentration toabout 5 times is done and then sugar is added 6, on milk weight basis% "he concentrationis continued for about .+ more minutes for an = kg lot$ until the "0 concentration reaches to5%6% "hen sodium biphosphate is added +%*, by the !asundi weight basis% "his compoundreplaces calcium ions and increases the heat stability of the product% "hen$ homogeni1ation of the product is done at a pressure of 46 kgGs/% cm at a temperature of 96 degree Celsius% "his isdone to get a smooth and viscous product and to prevent fat separation% "hen$ this !asundi ishot packaged at a temperature of 66 degree Celsius in glass bottles% "hese glass bottles aresubected to heat treatment in a water bath that is maintained at a temperature of >+ degreeCelsius for ten minutes% "hen they are allowed to cool following which the bottles containing!asundi are stored at a temperature of 4 degree Celsius%

OTHER PHYSICO6CHEMICAL PROPERTIES "he acidity is +%89,$ the p3 is 9%69 and the specic gravity is .%.5%

TYPES OF KHOA AND THEIR END USES


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T$#e )- k!)a

2 TS 2-a

End +se

D!a# /:6:7

067

Makin% G+la, ?am+n* Kala>am* Pan+a*Lalm)!an

Pindi 06

86:

Makin% #enda and =a(

Daneda( :86::

6/

Makin% kalakand and milk 'ake

CHHANA5According to PFA$ the denition for both paneer & chhana is the same% 0o$ according to PFA$chhana or paneer is the product obtained from cow or bu)alo milk or a combination thereof byprecipitation with sour milk (previous dayKs whey$ lactic acid or citric acid it shall not containmore than 4+, moisture & the milk fat content shall not be less than 6+, of the dry matter%'ilk solids may also be used in the preparation of this product% -n chhana$ either sorbic acid or

its sodium G potassium G calcium salt or propionic acid or its sodium G potassium salt may beadded 5+++ mg G kg of milk% ?isin may also be added .5%6 mg G kg% the microbialre/uirements are:

"D"A PA"L CDI?" 6++++ PLH @HA'

CD-FDH' CDI?" >+ PLH @HA'

L% CD- A!0L?" -? . @HA'

0A'D?LA A!0L?" -? 56 @HA'

03-@LA A!0L?" -? 56 @HA'

0"AP3% AIHLI0 ?D" 'DHL "3A? .++ PLH @HA'

BLA0" & 'D CDI?" 'AM-'I' 56+ PLH @HA'

A?ALHD!-C 0PDHL CDI?" A!0L?" -? . @HA'

-0"LH-A 'D?DCB"D@L?L0 A!0L?" -? . @HA'

T!e =IS s#e'i'ai)n -)( '!!ana a(e5

Characteristic Chhana 0kim milk chhana

'oisture on , by weight not

less than

96 9+

'ilk fat , by weight on drymatter basis

6+ 6

Ash , by weight on dry basisma#imum

6 6

Protein , on dry basisma#imum

56 *+

Coloring matter Absent Absent

A9ERAGE COMPOSITION OF CHHANA

CD?0"-"IL?" CDE '- C33A?A 0-' '- C33A?A

"0 8* 7 88, 89 7 8=,

'D-0"IHL 69 7 64, 65 7 68,

FA" 55 7 5*, 58 7 56,

PHD"L-? .9 7 .4, .4 7 .=,

AC"D0L 5%6 7 *, 5%6 7 *,

A03 .%6, 5,

PH-?C-PL -?;D;L -? C33A?A 'A-?@:


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Chhana making is essentially a process involving destabili1ation of casein micelles by theaddition of dilute acid to milk (hot milk aided by relatively high temperature% Acid a)ects thestability of casein directly by disturbing the charges carried by the particles & indirectly byreleasing the calcium from the colloidal calcium caesinate comple#% "he destabili1ation resultsin the formation of large structural aggregates (called coagulum from the normal colloidaldispersion of casein micelles in which milk fat$ whey proteins & other constituents getentrapped% (lactose$ minerals$ whey proteins$ vitamins

'ilk is heated to boiling point before coagulation$ to serve three reasons: "o recover the whey proteins by denaturing them$ thus$ making them become a part of thecoagulum% -f the milk is not heated before adding the coagulant$ then the whey proteins willform the part of the whey$ instead of the coagulumJ and so almost all the whey proteins arelost% "he whey proteins are more nutritious$ so by heating$ the chhana becomes morenutritious% "o get a proper me!)d

Cow milk (8, fatN


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;

3eated to boiling pointN;

Coagulation (=+ OG2 5+C$ p3 6%8 with +%=, citric acidN;

3olding coagulated mass in whey for 6 7 .+ minutesN;

0training EheyN;

Cooling in water for 5+ 7 *+ minutesN;

ripping of wheyN;

Chhana

sen & de method

Cow milk (8, fatN;

3eating to boiling pointN;

Coagulation (=6 OG2 5+C$ p3 6%= with 8, Calcium lactateN;

0training EheyN;

ripping of wheyN

;Chhana

iyer method

Cow milk (8, fatN;

3eating to boiling pointN

;Coagulation (4+ OG2 5+C$ p3 6%. with 5, citric acid

N;

0training EheyN;

Cooling in water for 5+ 7 *+ minutesN;

ripping of wheyN;

Chhana


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preparation of chhana from bu)alo milk

!u)alo milk (whole or 6 29, fatN;

0tandardi1ation to 6, fatN;

Addition of citrate +%+6, of milkN;

Pre 7 heating to 9+ OG25oCN;

3omogeni1ation at a pressure of .49 kg per s/% cmN;

3eating to >=oCN

;Cooling to 4+ OG2 oC

N;

Coagulation +%6 7 5, lactic acid at p3 6%8 7 6%4 or ., citric acid at p3 6%. 7 6%4N;

3olding coagulated mass in whey for *+ minutesN;

0training of whey

N;

Cooling mass in tap water for .6 7 5+ minutesN;

ripping of wheyN;

Chhana

Fa')(s aBe'in%


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3i4TYPE OF COAGULANT5 actic acid tends to produce chhana with granular te#ture$which is t for making Hasgulla$ where as$ citric acid gives a chhana with pasty te#ture which issuitable for making 0andesh% 0ome workers have claimed satisfactory /uality Hasgulla can begot by using citric acid as coagulant% 0our whey having an acidity of +%>, lactic acid can alsobe used successfully to get good /uality of chhana% Calcium lactate produces chhana withbright white color$ soft & spongy body & smooth te#ture & pleasant


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esirable sensory prole of chhana

COLOR & APPEARANCE5@ood /uality chhana should have uniform light yellow color when made from cow milk andbright white color when made from bu)alo milk% "he surface should be even & moist% -t shouldbe neither too moist nor too dry% "here shall not be any visible dirt$ dust or burnt particles onthe surface%

FLA9OR5Chhana should not have any abnormal


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cohesiveness & on kneading it scatters into small individual grains% "his defect isattributed to the use of high acid milk & high concentration of coagulant at a relativelyhigher coagulation temperature%

CHEY OR RU==ERY =ODY5 -t can be detected by the length of the time re/uiredto masticate the chhana sample at a constant rate of force application to reduce theconsistency suitable for swallowing% A product with this defect lacks softness & a greatproblem is encountered in kneading and working on this chhana% -t is caused primarily byuse of low fat milk in the manufacture of chhana & faulty method of manufacture%

COLOR & APPEARANCE DEFECTS5

LACK OF UNIFORMITY5 "here are di)erent shades of white color% ?ormally$ chhana ismade in small batches$ and several batches are mi#ed together for supply or sale% -f there isa variation in the type & /uality of milk & heating conditions$ the color will vary from batchto batch% "his defect may also occur due to usage of improper packaging material% MOIST OR DRY SURFACE5 "his defect is due to presence of free moisture in thechhana$ as a result of which the chhana surface becomes dry due to evaporation of moisture% "his defect is caused due to use of poor /uality packaging material or improperpackaging%

MOLDY SURFACE5 0pots of di)erent si1es$ normally$ green & black are visible on thesurface of the product% "his is on account of the mold growth due to post processingcontamination$ or the prevailing unhygienic conditions of chhana packaging$ or poor /ualitymaterial used or storage of the chhana in high humidity conditions$ etc% All these are thevarious reasons for contamination or growth% 9ISI=LE FOREIGN MATERIAL5 -n many cases$ foreign matter$ normally soil$ ispresent in chhana% "his can be detected visually as well as by testing the product% -mproperstraining of milk before preparation of chhana may also result into this defect% 0ome blackand brown particles in chhana can also occur due to locali1ed burning of milk solids%

FLA9OR DEFECTS

SMOKEY FLA9OR5 'anufacturing of chhana on a smokey re leads to a smokey


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;'aking balls of 9g each

N;

6+, sugar syrupN;

0torageAbout >+ 2 .++ Hasgullas of diameter *+ mm each can be made from . kgchhana% "he yield of Hasgulla (drained from cow milk is 568 g per .++ g of chhana while in case of bu)alo milk the yield is *58 g per .++ g of chhana%

Average chemical composition of Hasgulla

Characteristics Cow milk Hasgulla !u)alo milkHasgulla

!-0recommendation

'oisture by weight 6+, 6*, 66, ma#imum

Fat by weight 6%., 8%5, 6, minimum

Protein by weight 9%5, 9%8, 6, minimum0ugar by weight *4%4, *9%., 86, ma#imum

Ash by weight ., +%6, 2

!is specications for canned HasgullaCanned Hasgulla can be prepared from chhana obtained from clean$ fresh & sweet milk% -t shallbe white or light cream in color% -t shall be free from dirt & other foreign$ e#traneous matter aswell as insects and mold growth% -t should be$ as far as possible$ manufactured & packed underhygienic conditions% "he Hasgulla to syrup ratio packed in the container should be 5:*% theproducts shall also comply with the following re/uirements:For canned Hasgulla$ as per PFA standards$ sulfur dio#ide may be added as a preservative to ama#imum level of .++ ppm% "he can shall be internally lac/uered with a sulfur dio#ideresistant lac/uer%

HLRI-HL'L?"0 FDH 0I@AH 0BHIP DF CA??L HA0@IAACIDITY OF SYRUP5 (m +%. ? ?aD3 re/uired to neutrali1e .++ m of the syrup ma#imum 6

7 9 mlCONCENTRATION OF SYRUP ma#imum 66=ACTERIAL COUNT PER GRAM ma#imum 6++COLIFORM COUNT PER GRAM5 nil

0tandardi1ed method for preparation of Hasgulla

=HATTACHARYA & DESRA? METHODFHL03 '-

N;

0"A?AH-SA"-D? DF '- "D 8, FA"N

;3LA" "D !D--?@N;

CDD "D =++CN;

CDA@IA"-D? E-"3 +%=, C-"H-C AC- A" p3 6%8N;

0"HA-?-?@ C33A?A E3LB (AC--"B DF +%.> 7 +%55, %A%

N;AI0" 'D-0"IHL CD?"L?" DF C33A?A "D 66 7 6=,

N;


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@H-?-?@$ ?LA-?@ & PHLPAHA"-D? DF C33A?A !A0N;

CDD-?@N;

PHLPAHA"-D? DF 9+, 0I@AH 0BHIP & -"0 CAH-F-CA"-D?N;

CDD-?@ "3L !A0 -? !D--?@ 0I@AH 0BHIP FDH 5+ '-?I"L0

N;

0DA-?@ !A0 A" 6+ 7 9++C FDH . 7 5 3DIH0 -? 8+, CAH-F-L 0I@AH 0BHIPN;

CDD-?@ & 0"DHA@L A" 8 7 9+C FDH * 7 8 3DIH0

CHARACTERISTIC FEATURES OF ACCEPTA=LE PRODUCT OF RASGULLAA highly acceptable product has :

Ehite colorHound shape

Pleasant


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longer period% A concentration greater than 9+, of the sugar syrup a)ects the /uality of Hasgulla & yields in inferior product due to browning$ hard body & less spongy te#turebecause of high concentration of sugar syrup elevates the boiling point temperature shouldbe between 6+ 7 9+, to obtain good /uality Hasgulla%

COOKING TIME LFFLC" D? RIA-"B

.6 minutes 0oft$ raw


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(previous dayKs whey$ lactic acid or citric acid it shall not contain more than 4+, moisture & themilk fat content shall not be less than 6+, of the dry matter% 'ilk solids may also be used in thepreparation of this product% -n paneer$ either sorbic acid or its sodium G potassium G calcium saltor propionic acid or its sodium G potassium salt may be added 5+++ mg G kg of milk% ?isin mayalso be added .5%6 mg G kg%

=IS SPECIFICATIONS

Paneer is an important indigenous milk product prepared by the combined action of acidcoagulation & heat treatment of bu)alo milk or cow milk or a combination thereof (milk solids

processed appropriately may also be used% Paneer shall be clear & free dirt & e#traneous matter%-t shall be free from surface discoloration & insect and rodent contamination% "he paneer shallnot have free moisture$ but it must have a pleasant odor & a characteristic milk


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FDE -A@HA' FDH 'A?IFAC"IHL DF PA?LLH

Composition of Paneer

!u)alo milk paneer Cow milk paneer'oisture 65 7 68 6. 7 6*

"otal solids 89 7 8= 84 7 8>

Fat 5. 7 56 .42 .=

Protein .4 7 .= .4 7 .=

actose 5 7 5%6 5 7 5%6

Ash .%= 7 5 .%= 7 5

For paneer production$ bu)alo milk is preferred% "his isbecause cow milk tends to give a soft$ meaty te#tureto the paneer% 0kim milk paneer has a chewy$rubbery& hard body% 'ilk should be fresh & complyingwith high microbiological standards% Dtherwise$ growthof psychrotrophs & mesophiles would result in thebreakdown of casein & the deterioration of .=%5 .4%>, fat on drymatter basis

8=%=> 6.%.> 65%>>


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, fat 55%5 5*%6 58%=

, ash .%> .%= .%4

"o meet the PFA standards for paneer which re/uires aminimum 6+, fat on dry matter basis$ and so$ bu)alo

milk having 6%=, fat & >%6, 0?F is essential% "herefore$a ratio of .:.%96 has to be maintained% Cow milk &bu)alo milk can be mi#ed in a ratio of 6+ : 6+$ having anet fat percent of 6,$ yields a superior product$ thanwhen cow milk is used alone% !u)alo milk is highlysuitable & most preferred as it yields a paneer that has

a rm yet spongy body along with a close 7 knitte#ture% "he spongy characteristics of bu)alo milkpaneer are probably due to larger fat globules inbu)alo milk% @oat milk paneer is not acceptable as itdoes not form compact mass%

3eatingtemperature

'oisture, Bield , "0recovery,

"0 inwhey

45 6*%> .>%6 64%> 4%>

=+ 6.%. 5+%5 98 9%.

=6 6.%8 5+%4 96 6%>

>+ 65%. 5.%* 99%6 6%=

"he yield & the total solids recovery increases with anincrease in heating temperature$ while the total solidsin whey decrease% Paneer made from pasteuri1ed milkhad a weak$ soft body & is not suitable for frying% "he

best body and te#ture$ and ++C% theimprovement in ++C is due to heat 7 inducedchanges occurring in milk resulting in a number of


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increase in the yield & total solids recovery$ which maybe due to comple# formation between casein (κ 2

casein & whey proteins (β 2 lactoglobulin%

3oldingtime at

>++

C

,moisture

, totalsolids

recovery

"otalsolids in

whey

, yield

+ minutes 68$* 99%4 9%+ 5.%6

6 minutes 6*%. 99%= 6%> 5.

.+minutes

68%4 99%* 6%> 5.%9

.6

minutes

64%8 95%4 6%> 5.%=

L)ect of coagulation temperature on paneer

Coagulation

temperat

ure

'oisture Bield "0recovery

Characteristics

9++C 6>%6 55%= 6>%> Flat %> 5+%. 96%* 3ard &dry

paneer

>++C 8=%= 5+%+ 99%* Coarse


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dry

L)ect of p3 at coagulation

p3 atcoagula

tion

'oisture

Bield "0recover

y

"0 inwhey

Characteristics

6%8 6=%9 58%= 96%= 9%6 Flattaste$soft &wet

body

6%*6 66%5 5*%6 94%9 9%* Dptimu

m6%. 6+ 5+%= 99%6 9%8 Coarse


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free1ing e#tends the shelf life of paneer% 3owever$ te#tural problems may be encountered inpartially dehydrated paneer% "he type of packaging material & sanitary plant practices form anintegral part of the studies in improving shelf 7 life% "he recommended techni/ues for e#tendingthe shelf life are 7

"reatment L#pected shelf life

?o treatment Dne week at 8+C

ip in 6, ?aCl before packing 55 days at 8+C

ip in +%5, hydrogen pero#ide followed by asecond dip in +%6, fungicide (elvocide

*5 days at 8+C

3eat sterili1ation at .5++C of paneer cubes insealed cans (.+*kPa for .6 min

6+ days at 54+C

Addition of +%.6, sorbic acid to milk prior topaneer making or wrapping paneer in sorbic

acid coated wa# paper

*9 days at ambient temperature

Addition of +%+6, sorbic acid to milk prior topaneer making

*9 days at 8 2 6+C

-n 7 package sterili1ation & ultra 7 ltration(standardi1ing pasteuri1ed milk to .%6, fat &

>, 0?F$ then ultra 7 ltration till the "0

content is *+,$ addition of gluconodelta 7acetone +%>,$ lling in retortable metalli1edpolyester pouches (5++G56+ ml$ sterili1ation in

autoclave ..*+C for .8 min during whichte#turi1ation takes place$ resulting in the

formation of long life product%

> months at room temperature

Dther treatments are 7

crease in non 7 protein nitrogenous compound content% "he increase is due toed at higher temperatures% A progressive increase in acidity from +%8., lacticsed lipolysis% "here is a reduction in the moisture content at 6 +C after 9 days%

ace growth of microbes during storage% "he total count & the yeast and mold

some other culture% ahi may contain added cane sugar% ahi shall have the milk used$ the standards prescribed for dahi prepared from bu)alo milk shall

"otal plate count ?ot more than .++++++ G g

Coliform count ?ot more than .+ per gram

L% coli Absent in . g

0almonella Absent in 56 g

0higella Absent in 56 g

0taphylococcus aureus ?ot more than .++ G g

Beast & mold count ?ot more than .++ per gram

Anaerobic spore count Absent in . g

isteria monocytogenes Absent in . g


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$ actobacillus casei & 0treptococcus thermophilus%

oring essences$


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on drymatter basis

6

Protein ondry matter

basis

*+ 9+ > *4 9+ .+%6

"itratableacidity

5%6 5%6 .%8 5%6 5%6 .%8

0ugar on drymatter basis 2 2 45%6 2 2 45%6

Ash on drymatter basis

*%6 6 +%> *%6 6 +%>

Traditional Indian Dairy Products

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Transcript of Traditional Indian Dairy Products