Milk Products

Created by :

Edouard Aryadi Anisa Nur Humairoh Dina Aulia Nurfiana Feliciana Aprilia Vallian Prasetya

Wea Aanisah Mentari Putri

What is Milk?
Milk is an excellent source of vitamins and minerals, particularly calcium.

Milk and milk products contain a good balance of protein, fat and
carbohydrate and are a very important source of essential nutrients including:

Calcium Riboflavin Phosphorous Vitamins A, D and B12 Pantothenic acid

Milk is essential for :

etc Hydration Muscles Teeth Bone health

Milk and dairy products are providers of

calcium, phosphorous and protein which are all essential for healthy bone growth and development.

Consumption of milk and dairy from early

childhood and throughout life can help make

bones strong.

Bone health

The amounts of calcium in milk and dairy

products are beneficial for healthy teeth.

Milk has been shown not to cause tooth decay and therefore it is also one of the best drinks to have between meals.

Teeth

Proteins in milk help to maintain and build

muscles.

Muscles

Rehydration after exercise is important in order

to replace any lost fluids, and milk not only rehydrates the body, but provides a host of beneficial nutrients.

Hydration

Here are the list of MILK PRODUCT

Cheese Making
Ripening the cheese

Adding salt Cutting the curds

Coagulation Pasteurization Milk preparation

Butter Making

Cream Pasteurization Culture inoculation and Ripening

(storage)

At >= 95oC

S. cremoris S. lactisdiacetyllactis Leuconostocs

Aging

churning Butter

To breakdown the fat globules

Salting

To improve the flavour and shelf life To ensure distribution of salt Influences the characteristics To obtain a homogenous blend of butter granules, water, and salt

Working

Packaging

Ice Cream Making

Blending

Batch Pasteurization

Homogenization

Cooling

Continuous Pasteurization / Homogenization / Cooling

Liquid Dry Ingredients Ingredients Flavour / Colour Addition Air Incorporation

Packaging

Continuous Freezing

Ageing

Particulate Addition

Batch Freezing / Whipping

Hardening

Storage / Distribution

Kefir Making
There are several methods of producing Kefir. Commonly traditional

and industrial processes are used and also food scientists are currently
studying modern techniques to produce a kefir with the same characteristics as those found in traditional kefir.

Traditional process
The traditional method of

Industrial process
In industrial process of kefir, different methods can be used but basically up on the same principle. The first step is to homogenize the milk to 8% dry matter and held by heat treatment at 90-95 C for 5-10 minutes. Then cooled at 18-24 C and inoculated with 2-8% kefir cultures (bacterial starters) in tanks. Fermentation time is changed for 18 to 24 hours. The coagulum is separated by pomp and distributed in bottles. After maturing at 12-14 C or 310 C for 24 hours, kefir is stored at 4 C.

making kefir is occurred by directly adding kefir grains. The raw milk is boiled and cooled to 20-25 C and

inoculated with 2-10% (generally 5%)

kefir grain. After a period of fermentation, 18-24 hours at 20-25 C, the grains are separated from the milk by filtering with a sieve and can be dried at room temperature and kept at cold temperature for being used in the next inoculation. Kefir is stored at 4 C.

High

nutritional
to

values

and
for

health

benefits of kefir are numerous. Therefore it is recommended women, consume old people premature lactase infants, young children, pregnant and nursing patient, and

deficiency individuals.

Conclusion