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Presentation 3

This document discusses the importance of consumer delivered quality for milk and milk products. It begins by defining milk and explaining that milk is sterile within the udder but can become contaminated with bacteria even before exiting the udder. It then covers the health benefits of milk, different types of milk and milk products like butter, ghee and curd. A key point is that the chemical composition of milk makes it highly susceptible to microbial and chemical changes. The document emphasizes that consumer delivered quality is important as it impacts the product life cycle and is affected by external factors during distribution. Good handling practices for milk and milk products are also noted as important.

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srikanth peddibotla
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78 views10 pages

Presentation 3

This document discusses the importance of consumer delivered quality for milk and milk products. It begins by defining milk and explaining that milk is sterile within the udder but can become contaminated with bacteria even before exiting the udder. It then covers the health benefits of milk, different types of milk and milk products like butter, ghee and curd. A key point is that the chemical composition of milk makes it highly susceptible to microbial and chemical changes. The document emphasizes that consumer delivered quality is important as it impacts the product life cycle and is affected by external factors during distribution. Good handling practices for milk and milk products are also noted as important.

Uploaded by

srikanth peddibotla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Importance of

Consumer
Delivered
Quality
Contents
Brief about Milk and Milk products and its Health benefits
 Importance of Consumer Delivered Quality
Product life cycle – where it will impact
External factors Affecting Quality during Distribution
Milk and Milk products Good Handling Practices
What is Milk ?

Definition of Milk
Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by
the complete milking of one or more healthy milch animals, excluding that
obtained within 15 days before or 5 days after calving or such periods as may
be necessary to render the milk particularly colostrum free and containing the
minimum prescribed percentages of milk and milk solids not fat .

Milk is sterile – Secretion in the udder but is contaminated by bacteria even


before it leaves the udder
Classification of Milk and Milk Products

Milk & Milk Products

Heat Heat Fat Rich Dairy


Sterilized Fermented Milk
Market Milk Coagulated Desiccated Products
Milk Products Pudding
products Products

 FCM  Curd  Paneer  Doodhpeda  Butter


 UHT Milk  Junnu
 STD  Butter  Milk cake  Ghee
 Sterilized  Basundi
 TM Milk
 Flavoure  Jeera
DTM
d Milk
Butter
Milk
 Lassi
Milk Composition is highly Favourable to Microbial and Chemical Changes

Chemical composition of Milk

Buffalo Cow
Water 84.2 86.6
Fat 6.6 4.6
Protein 3.9 3.4
Lactose 5.2 4.9
Ash 0.8 0.6

Source: Sukumar de
Milk –Health Benefits
Curd or Dahi

 Curd is made by bacterial


fermentation of milk.
 In this process lactose in milk
is converted into lactic acid
by several probiotic
microorganisms
Importance of
Consumer
Delivered
Quality
Contents
Brief about Milk and Milk products and its Health benefits
 Importance of Consumer Delivered Quality
Product life cycle – where it will impact
External factors Affecting Quality during Distribution
Milk and Milk products Good Handling Practices
What is Milk ?

Definition of Milk
Milk may be defined as the whole, fresh, clean, lacteal secretion obtained by
the complete milking of one or more healthy milch animals, excluding that
obtained within 15 days before or 5 days after calving or such periods as may
be necessary to render the milk particularly colostrum free and containing the
minimum prescribed percentages of milk and milk solids not fat .

Milk is sterile – Secretion in the udder but is contaminated by bacteria even


before it leaves the udder

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