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PRESENTATION ON“Fermented milk products –
Their nutritional & therapeutic value”
Submitted to:-Asst. Prof. Anuj Gautam. Course code:-RAWE
Course title:-Rural Agriculture Work Experience Credit hour:- (0+4)
Submitted by:-ABHINAV VIVEKID No.- R-13001
B.Sc.(Ag.) 4th Yr., INSTITUTE OF AGRICULTURE SCIENCES, BHU
STATUS OF THE DAIRY SECTOR IN INDIA.• The ‘Oyster’ of global dairy industry, 1st in global milk production & accounts for 18.5 per cent of world milk
production.
• World milk production- 765 million tonnes (2013) 789 million tonnes (2014) Increase by 3.1 per cent.
-FAO.Source: Press Information Bureau.
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2009-10 2010-11 2011-12 2012-13 2013-14 2014-150
20
40
60
80
100
120
140
160
116.4 121.8 127.9 132.4 137.7 146.3
Annual Milk production over the yearsIn
mill
ion
tonn
es
YearsSource: Press Information Bureau.
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2009-10 2010-11 2011-12 2012-13 2013-14 2014-150.00%
1.00%
2.00%
3.00%
4.00%
5.00%
6.00%
7.00%
3.78%
4.66%4.97%
3.54%3.97%
6.26%
Annual growth rate of Milk productionPe
rcen
tage
gro
wth
YearsSource: Press Information Bureau.
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Uttar Pradesh Rajasthan Andhra Pradesh Gujarat Punjab0
2
4
6
8
10
12
14
16
18
20
17.57
10.58 9.45 8.07 7.27
Percentage share of Milk production (2013-14)Pe
rcen
tage
sha
re
Top States
Source: Basic Animal Husbandry & Fisheries Statistics 2015. 6
2009-10 2010-11 2011-12 2012-13 2013-14 2014-15240
250
260
270
280
290
300
310
320
330
273281
290 296307
322
Per capita availability of Milk (gram / day)G
ram
per
day
YearsSource: Basic Animal Husbandry & Fisheries Statistics 2015 & PIB. 7
Punjab Haryana Rajasthan Gujarat Himachal Pradesh
0
200
400
600
800
1000
1200
980800
572 506 461
Per capita availability of Milk (2013 - 14)G
ram
per
day
Top StatesSource: Basic Animal Husbandry & Fisheries Statistics 2015. 8
….• The per capita availability of milk in INDIA- 322 grams per day (2014-15) WORLD- 294 grams per day(2013-14).
Import Export
Quantity (Tonnes) 9973.799 159250.065
Value (Crores) 213.6556423 3325.836423
Indian dairy Sector business (2013-14)
Source: Basic Animal Husbandry & Fisheries Statistics 2015. 9
FERMENTATION
A metabolic process in which an organism converts a carbohydrate such as starch and sugar into alcohol and/or acid.
Example- Yeast.
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HISTORY OF FERMENTATION
In 1850s and 1860s Louis Pasteur became the first
scientist to study fermentation when he demonstrated
that lactic acid fermentation was caused by living
organism.
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FERMENTED MILK PRODUCTS
CheeseYogurt
Cultured buttermilk
Acidophilus milkCurd
Kefir
Shrikhand / Chakka
Lassi
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FERMENTED MILK PRODUCTS NAME TYPE OF MILK MICROBES INVOLVEDYoghurt Cow’s Milk Steptococcus thermophilus, L. acidophilus,
Lactobacillus delbrueckii ssp. Bulgaricus.
Curd (Dahi) Cow’s or Buffalo’s Milk L. lactis ssp. Lactis, Streptococcus lactisL.delbrueckii ssp. Bulgaricus,L. plantarumS. thermophilus, S. cremoris, Lactococci sp.
Cultured butter milk Buffalo’s or Cow’s milk S. lactis subsp. Diacetylactis, S. cremorisLactococcus lactis ssp. Diacetylactis, Leuconostoc sp.
Lassi Buffalo’s or Cow’s milk L. bulgaricus
Acidophilus Milk Cow’s Milk L. Acidophilus
Shrikhand / Chakka Buffalo’s or Cow’s milk S. thermophilus, L. bulgaricus
Cheese Cow’s, Buffalo’s, goat’s milk, sheep milk
L. lactis subsp. lactis, L. lactis subsp. cremoris, L.lactis ssp. diacetylactis, S. thermophilus, L. delbueckii ssp. Bulgaricus, Priopionibacterium shermanii, Penicillium roqueforti etc.
Kefir Sheep’s, cow’s, goat’s or mixed milk
Lactobacillus kefir, Torula kefir, S. kefir,Lactobacillus brevis, Lactobacillus acidophilus,Saccharomyces.
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Lactococcus lactis Streptococcus cremoris
Penicillium roqueforti Lactobacillus casei Lactobacillus plantarum
Lactobacillus acidophilus
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YOGHURT“A coagulated milk product obtained by lactic acid
fermentation of milk through the action of S.salivarius
ssp. thermophilus and L.delbrueckii ssp.Bulgaricus with
or without addition of whole milk powder or skimmed
milk powder or whey powder. The desirable
microorganisms in the final product must be viable and
abundant”.
-FAO / WHO (1976).15
PRODUCTION OF YOGHURT
Raw materials (milk) Clarification Standardization Homogenization
Heat treatment at 90 to 95oc for 5minsPasteurisation (30 min at 85°C / 10 min at 95°C)
Cooling (42oC) Inoculation Fermentation (till acidity is 0.85 to 0.90 per cent)
Addition of fruit / flavourCooling & Mixing (5-22oC) Packaging
Final Cooling (5oC) Storage etc.
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NUTRITIONAL COMPOSITION OF YOGHURT
Energy 97 K Cal
Carbohydrates 3.98 g
Fat 5.0 g
Protein 9.0 g
Vitamin A 44 µg
Vitamin B1 0.023 mg
Vit.B2 0.278 mg
Vit. B3 0.208 mg
Vit. B5 0.331 mg
Vit. B6 0.063 mg
Vit. B12 0.75 µg
Magnesium 11.0 mg
Manganese 0.009 mg
Phosphorus 135 mg
Potassium 141 mg
Sodium 35 mg
Zinc 0.52 mg
Water 81.3 g
Nutritional values per 100grams
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Therapeutic values of Yoghurt• Immunity development.
• Beneficial to your heart.
• Cures arthritis.
• May help certain gastrointestinal conditions, including: Lactose intolerance, Constipation, Diarrhoea, Colon cancer & Inflammatory bowel disease.
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INDIAN CURD (DAHI)“A semi solid portion obtained from pasteurized/ boiled
milk by souring using a harmless lactic acid bacteria or
other bacterial culture.”
-PFA (1955)
Types of Dahi Maximum acidity (%) Dominating culture
Sweet 0.7 Streptococcus sp.
Sour 1.0 Lactobacilli sp.
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Preparation of DahiReceiving milk Pre- heating (35-40oC)Filteration / Clarification
Standardisation (2.5-3% fat / 10% SNF)
Pre- heating (60oC). [Continue heating till quantity of milk is reduced by half and then add appropriate amount of sugar in it and stir till it dissolves fully to prepare Mishti Doi.]
Homogenisation (65-70oC) Pasteurization (80-90oC for 15-30 mins) Cooling (22-25oC)
Inoculation (with 1-3% of specific starter culture) Packaging (in plastic cups, bottles etc.
Incubation (22-25oC for 10-14 hours till acidity reaches 0.6-0.8 %)Curd (Dahi)
Cooling & Storage (5oC)20
Composition of Indian Curd / Dahi (percentage)
Water Protein Fat Lactose Ash Acidity85 - 88 3.2 – 3.4 5 - 8 4.6 – 5.2 0.70 – 0.72 0.5 – 1.1
Nutritional values of Indian Curd / Dahi (Per 100 gm) Fat Carbohydrate Protein Cholesterol Sodium Potassium
4.3 g 3.4 g 11 g 17 g 364 g 104 g
• It also contains vitamin A, D, B12, calcium and magnesium.
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Therapeutic values of Indian Curd / Dahi
Aids the digestive system.
Responsible for stronger bone and teeth.
Rejuvenates the skin.
Good for scalp & hair.
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SHRIKHAND
A semi- solid, sweetish- sour fermented milk
product, prepared from dahi. It may contain fruits,
nuts, sugar, cardamom, saffron and other spices.
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Preparation of ShrikhandReceiving milk Pre- heating (35-40oC) Filteration / Clarification
Standardisation (6% fat / 10% SNF)Pasteurization at 71oC for 10 mins
Cooling (28-30oC) Inoculation (with 1-3% of specific starter culture)
Incubation (28-30oC for 15-16 hours till acidity reaches 0.6-0.8 %)Curd (Dahi)
Hanging in muslin cloth for the removal of whey for 8-10 hours Chakka
Mixed with sugar and well kneaded for uniform mixing, flavors, nuts, fruits, herbs and spices may also be added
Srikhand, served chilled.
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Nutritional composition of Chakka & Srikhand (percentage)
Product Moisture Fat Protein Lactose Ash Sugar Lactic acid
Chakka 59.6 22.4 10.3 4.4 1.0 - 2.3
Shrikhand Wadi 6.5 7.4 7.7 15.9 0.8 62.9 1.0
The nutritional and therapeutic values of chakka & srikhand
are more or less the same as that of Indian Curd (Dahi).
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LASSI
A white to creamy white, viscous liquid with a
sweetish, rich aroma and mild to high acidic taste. It
is flavored either with salt or sugar and other
condiments depending on regional preferences.
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Preparation of LassiIndian Curd (Dahi) Breaking of curd by
agitation
Addition of sugar syrup (12-15%)Addition of flavor (rose flavor)
Homogenization Mixing well, standing for 1 hr and then packing
The nutritional & therapeutic value of Lassi is more of less the same
as that of Indian Curd (Dahi) except Lassi having higher quantity of
sugar in it. 27
ACIDOPHILUS MILK
These are sour milk products in which milk is
allowed to ferment under conditions that favour the
growth and development of larger number of
Lactobacillus acidophilus alone or in combination
with other lactic acid bacteria or lactose fermenting
yeasts.28
Preparation of Acidophilus milkReceiving milk Pre- heating (35-40oC) Filteration / Clarification
Standardization SterilizationCooling (40oC)
Culture preparation (L. acidophilus) Inoculation (1-2% starter culture) at 37oC at PH 4.8
PackagingIncubation (37 ± 1°C till setting)
Cold storage (5° C)
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Nutritional composition of Acidophilus milk (per cup-240 ml)
COMPONENTS AMOUNT % VALUE
Calories 110 -
Fat 3 g 4
Cholesterol 10 mg 3
Sodium 130 mg 5
Carbohydrates 13 g 4
Protein 8 g 16
Vitamin A - 10
Vitamin C - 2
Vitamin D - 25
Calcium - 30
* Per cent daily values are based on a 2,000 calories diet.30
Therapeutic values of Acidophilus milk.
• Relieves from various gastrointestinal disorders.
• Possible improvement in immune status.
• Lower proliferation of cancerous cells.
• Possible lowering of blood cholesterol.31
Buttermilk is really the liquid left from butter
making. However, cultured buttermilk is a
fermented milk product made from pasteurized
skim milk low fat milk in which mesophilic lactic
acid bacteria is added as starter.
Cultured Buttermilk
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Preparation of Cultured Butter milkSkimmed or Low- fat milk
Cooling (22oC)Inoculation by starter culture @ 1-3 % for 12 – 14 hours
Packaging
Pasteurization at 82-88oC for 10 – 30 mins.
Gentle stirring to break the curd and cooling to 7.2oC in order to stop fermentation
Storage under referigeration
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Composition of Cultured Butter milk (in percentage)
Water Protein Fat Ash Sugar
90.7 3.5 0.5 0.7 4.6
Rich in Vit.B12, Potassium, Calcium, Riboflavin, Phosphorus, Zinc & Probiotics.
Deficient in Iron, Vit. C and dietary fibre.
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Therapeutic properties of Cultured Butter milk
Responsible for healthy gastro-intestinal system.
Promotes nerve cell growth and helps fight stress & anaemia.
Boosts the body immune system.
Responsible for bone health & to minimize the blood pressure.
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CHEESE
• A product obtained from milk by coagulating the casein with
the help of rennet or similar enzymes in the presence of lactic
acid produced by added microbes, from which part of the
moisture has been removed by cutting, cooking or pressing
which has been shaped in a mould and then ripened by
holding it for some time at suitable temperature and humidity.
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Classification according to FSSAITYPE MOISTURE (%) FAT (%)
Soft cheese 50 – 60 Not more than 20
Semi-soft cheese 45 – 60 Not more than 45
Hard cheese 30 – 48 Not more than 48
Semi-hard cheese Not less than 45 Not more than 70
Blue cheese 40 Not more than 75
Mozzarella cheese 45 – 60 Not more than 35
Extra-hard cheese Not less than 36 Not more than 3237
Method of preparation of CheeseReceiving milk Pre-
heating Filteration Standardization Pasteurization
Adding Starter (Ripening)Adding colourAdding RennetCoagulation / setting
breaking up of the coagulum Cooking (up to 37 – 39oC) Drainage of Whey
CheddaringMillingSalting @1-2 %Hooping (for final shape)
Dressing
Pressing Drying (at 12 -16oC & 50 % humidity) Paraffining
Curing / MaturingStorage (0 -16oC / 2-3 months)
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Composition of Cheddar Cheese (percentage)
Moisture Fat Protein Ash & salt
36.8 33.8 23.7 5.6
Nutritional value of Cheese
Source of milk proteins.
Source of calcium & phosphorus.
Source of several fat soluble vitamins namely, A, D E & K.
It is a concentrated form of energy; Cheddar cheese gives about 400 calories / 100g.39
Therapeutic values of Cheese
Essential for Bone & dental care.
Helpful for maintaining balanced body weight.
Beneficial for heart health and may reduce the risk of hypertension.
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FUTURE THRUST AREAS
Improving processing infrastructure.
More focus on improving research.
Ecology & environment.
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CONCLUSION
Fermented milk products are quite beneficial as these-
• increases shelf life.
• value addition.
• avoid wastage of milk.
• enhances the health of consumers.
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THANK YOU