MILK PRODUCTS (PART -9) BY- DR. SUSHMA KUMARI
Description: MILK PRODUCTS (PART -9) BY- DR. SUSHMA KUMARI ASST.PROF., DEPT. OF LPT, BVC, PATNA Khoa Prepared by partial dehydration of milk . Milk fat 20 Total solid 70-75 Buffalo milk is preferred over cow milk because it gives higher yield with
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slide1. MILK PRODUCTS (PART -9) BY-
DR. SUSHMA KUMARI
ASST.PROF., DEPT. OF LPT, BVC, PATNA<br>
slide2. Khoa Prepared by partial dehydration of milk .
Milk fat > 20%
Total solid = 70-75%
Buffalo milk is preferred over cow milk because it gives higher yield with good quality khoa with soft and smooth body, granular texture.
Yield of khoa- ( 28 % moisture)
-Cow milk- 17-19 %
Boffalo milk- 21-23 %<br>
slide3. KHOA<br>
slide4. Khurchan<br>
slide5. RABRI<br>
slide6. Milk powder Dried milk product.
Prepared by following methods-
1. Roller/ Drum dried method-
Milk is applied upon smooth surface of a continuously rotating steam heated metal drum or roller . The film of dried mil is continuously scraped off by a knife or scraper located opposite to th point of application of milk. The milk film is ground to obtain milk powder.
it is cheaper and has less solubility. Nearly 87 %.<br>
slide7. ROLLER DRIED WHOLE MILK POWDER<br>
slide8. 2. Spray dried method-
The basic principle of spray drying consist in atomizing the milk. Concentrated milk is sprayed into a large suitably designed drying chamber, where they mix with a current of hot air . The milk particles surrender their moisture instantaneously and dry to a fine powder, which is removed continuously.
costlier but solutibility more. Nearly 98%.<br>
slide9. SPRAY DRYING OF WHOLE MILK POWDER<br>
slide10. THANKS<br>
DR. SUSHMA KUMARI
ASST.PROF., DEPT. OF LPT, BVC, PATNA<br>
slide2. Khoa Prepared by partial dehydration of milk .
Milk fat > 20%
Total solid = 70-75%
Buffalo milk is preferred over cow milk because it gives higher yield with good quality khoa with soft and smooth body, granular texture.
Yield of khoa- ( 28 % moisture)
-Cow milk- 17-19 %
Boffalo milk- 21-23 %<br>
slide3. KHOA<br>
slide4. Khurchan<br>
slide5. RABRI<br>
slide6. Milk powder Dried milk product.
Prepared by following methods-
1. Roller/ Drum dried method-
Milk is applied upon smooth surface of a continuously rotating steam heated metal drum or roller . The film of dried mil is continuously scraped off by a knife or scraper located opposite to th point of application of milk. The milk film is ground to obtain milk powder.
it is cheaper and has less solubility. Nearly 87 %.<br>
slide7. ROLLER DRIED WHOLE MILK POWDER<br>
slide8. 2. Spray dried method-
The basic principle of spray drying consist in atomizing the milk. Concentrated milk is sprayed into a large suitably designed drying chamber, where they mix with a current of hot air . The milk particles surrender their moisture instantaneously and dry to a fine powder, which is removed continuously.
costlier but solutibility more. Nearly 98%.<br>
slide9. SPRAY DRYING OF WHOLE MILK POWDER<br>
slide10. THANKS<br>