Milk products - milk and butter

Contents

12/03/14 2Milk Products – Raw Material and Packaging

• Milk Products – Milk and Butter

• Raw Material – Origin and Processing

• Packaging – Technology, Materials and Recycling

What do we know as Milk Products?


Also called Dairy Products: Products obtained by any processing of milk (from mammals), which may contain food

additives, and other ingredients functionally necessary for the processing.

Raw Material


What do we know as Milk Products?


MILK

CowGoats SheepCamels Reindeer

Product: Cow Milk

• It is defined as the lacteal secretion obtained by the female of all mammalian species(Cows).

• Function: Meet the complete nutritional requirements of the neonate Energy

Amino acids and fatty acids

Vitamins, minerals and water.

Lipids

Proteins

Carbohidrates (lactose)

12/03/14 Milk Products – Raw Material and Packaging 6

Raw Materials: Average Composition of Milk


• Protein: Casein, whey proteins

• Fat occurs in the form of globules. It is emulsified in the milk serum part (the whey part or the watery part).

• Sugar: Lactose. Less sweet than sucrose.

• Vitamins and Minerals: Calcium Magnesium, Phosphorus, Potassium, B2, A, B12, zinc.

From Cow to Us!


Raw milk is a perishable commodity and is spoiled very easily. Its low acidity and high nutrient content make it the perfect breeding ground for bacteria, including those which cause food poisoning (pathogens).

Bacteria from the animal, utensils, hands, and insects may contaminate the milk, and their destruction is the main reason for processing.

From Cows To Us!


• Collecting• Separating• Fortifying• Pasteurizing• Homogenizing• Packaging• Cleaning

Milk Varieties


• Whole milk• Reduced fat milk• Low fat milk• Fat-free milk • Flavored milk• Cultured Buttermilk • Evaporated milk• Evaporated fat-free milk• Sweetened condensed milk• Acidophilus milk• Lactose Reduced or Lactose Free Milk• Low sodium milk• Eggnog• Whole dry milk• Low fat dry milk• Fat-free dry milk

Product: Butter


• It is defined as a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cow’s milk.

• It is a high-energy food, containing approximately 715 calories per 100 grams. It has a high content of butterfat, or milk fat (at least 80 percent) and it is low in protein.

Raw Materials: Average Composition of Butter


• Butter comprises of at least 80% milk fat, around 16% water, 1.5–2.0% salt and 2% other milk solids.

• The fat in butter is 67% saturated fat, 29% monounsaturated fat and approximately 4% polyunsaturated fat. Butter naturally contains a type of fat called conjugated linoleic acid (CLA).

• Vitamins A, D and E

Butter Varieties


• Salted butter• Unsalted butter• Cultured butter• Cultured salted butter• Clarified butter/ghee• Butter concentrate• Butter oil• Dairy blends• Reduced fat dairy spreads• Low fat dairy spreads

Packaging


Why we need packaged Milk?


Distribution process

Extended shelf life

Chemical Protection (gases, moisture, light)

Biological Protection (micro organisms)

Physical Protection (mechanical damage)

Transition of Milk Packaging


Traditional Steel

Containers

GlassBottles

TetraPacks

High Density

Polyethylene

(HDPC)

Pouch

Milk – Aseptic Packaging like Tetra Pack


Combines attributes of paper plastic and aluminum

Paperboard makes the package stable and light weight

Polyethylene are added to seal in the liquid and protect external moisture

A thin layer of aluminum foil protects product from oxygen and light

Recycling Aseptic Packaging


• First, cartons are separated from other materials as it contains plastic, aluminium and paper to be recycled.

• This process occurs at a material recycling facility, where cartons are separated & shipped to a paper mill.

• Fibre in the cartons is converted into pulp in a hydrapulper (think giant kitchen blender), which in turn is made into useful products.

Milk - HDPE (High Density Polyethylene) Bottles


Used for all three milk types : pasteurized , UHT and sterilized

A three layer protection against UV rays ( White-Black-White)

Preserves natural taste and smell, flexible, durable, low cost, eco friendly and resistance to many chemicals

Heat sealing of bottles

Recycling HDPE Bottles


• First the bottles are shredded into flakes, which are washed to remove the contaminants.

• The dried flakes are re-granulates and become the raw material to manufacture new products.

•Typical products made include drainage pipe, recycling bins, buckets and matting.

Butter - Waxed Paper or Aluminium Foil


•Aluminium foil is wax laminated which prevents the butter from sticking

•Excellent barrier to moisture, odour, light and micro organisms

Recycling - Waxed Paper or Aluminium Foil


•It is biodegradable, compostable, recyclable and renewable with an outstanding functional performance.

•They are sorted, cleaned, melted, made into large blocks and then reused.

Butter –Polypropylene (PP) Tubs


•Multilayered tub encouraging extended shelf life

•Container is thermoformed from PP and wrapped with paperboard sleeve which gives the tub greater stability and protects from exposure to light

•PP has great strength, flexibility, heat and chemical resistance

Recycling – Polypropylene (PP) Tubs


• PP products are separated from other plastics, cleaned and melted and cut into small granules.

•These are recycled into other useful products such as storage bottles, floor mats, tape, bowls etc.

Milk products - milk and butter

Food

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