Skim milk and skim milk powder

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SKIM MILK AND SKIM MILK POWDER SEMINER ON Name – Shamim Hossain Roll – DT-18/12 Course – DT36 Semester – 3 rd year 2 nd semester

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SKIM MILK AND SKIM MILK POWDERSEMINER ONName Shamim HossainRoll DT-18/12Course DT36Semester 3rd year 2nd semester

SKIM MILK According to FSSAI : SKIMMED MILK means the product prepared from milk from which almost all the milk fat has been removed mechanically.Composition :

*source: Outline of Dairy Technology ; Sukumar De

ComponentsPercentage (%)Water90.6Fat0.1Protein3.6Lactose5.0Ash0.7

Manufacturing Procedure MilkPreheating(55-65C)Separation(by cream separator) Skim milk


Nutrition of Skim MilkSkim milk is also labeled as fat free milk, and in order for milk to be considered skim, it must contain less than 0.5% milk fat. One cup of skim milk holds 90 calories.

Skim milk consists of the following nutrients:NutrientsAmountNutrientsAmountSodium130mgCarbohydrate13 mgSugars12 gPotassium382 mgProtein9 gCholesterolLess than 1 %Vitamin A10 %Vitamin C4 %Calcium30 %Vitamin D25 %

*source: internet

Food Products made From Skim Milk :Principle of utilizationFood products madePasteurizationFlavoured MilkSterilizationSterilized Flavoured MilkFermentationCultured ButtermilkAcidophilus milkBulgarian ButtermilkFermentation & Concentration Concentrated sour skim milkConcentrationPlain condensed skim milkSweetened condensed skim milkLow-lactose condensed skim milkDryingDried skim milkCoagulationCheese(like Cottage ,Bakers`,Quarg etc.)Casein (edible)

*source: Outline of Dairy Technology ; Sukumar De

Skim milk PowderSkim milk powder is the product obtained by the removal of water from skim milk by heat or other suitable means ,to produce a solid containing 5 % or less moisture.Composition :

ComponentsPercentage (%)Water3.0Fat0.8Protein35.9Lactose52.3Ash8.0

*source: Outline of Dairy Technology ; Sukumar De

Manufacturing Process :By Spray Drying ProcessHigh heat SMP(71C/15sec)

*source: Outline of Dairy Technology ; Sukumar De

Nutritional Information

Energy, kcal357.0Sodium, mg549.0Energy from Fat, kcal9.0Calcium, mg1200.0Total Fat, g1.0Phosphorous, mg980.0Saturated fat ,g0.5Thiamin, mg0.4Cholesterol, mg18Riboflavin, mg1.7Total Carbohydrates, g52.0Niacin, mg0.9Added Sugar, g0.0Folate, mcg50.0Protein, g35.0Not a significant source of Dietary fiber, Vitamin C and Iron

Amount per 100 g*source: AMUL

Health Benefits Skimmed milk powder is deficient in fat and fat soluble vitamins but the proteins, water-soluble vitamins and minerals are preserved. Skimmed milk powder contains almost the same amount of proteins (26%) and carbohydrates (37%) as in the liquid form. However the water and the fat percentage is decreased to nil. As it is considered to be zero fats, it is a good substitute of whole milk and can be taken by patients with high cholesterol levels and cardiac problems. Skimmed Milk powder is also fortified with vitamins A and D. Vitamin A helps to improve vision whereas Vitamin D helps in the strengthening on bones. Both the vitamins play an important role in maintenance and repair of Skin. The calcium present in it promotes growth and maintenance of teeth and bones at every stage in life.*source: internet

Uses After reconstituting powdered skimmed milk with water, it can be used as regular milk for drinking or for cooking. However the low fat content might not help if the recipe demands for full fat milk. Milk drinks and milk chocolates can be less burdensome calorie-wise when made with skimmed milk. Many ice creams are labeled as low fat and contain skimmed milk powder in its reconstituted form. Skimmed milk powder can also be used in baking biscuits, milk cookies, cakes, muffins, cup cakes or pastries.

*source: internet

Skim milk is main product or by product?The way in which the skimmed milk is utilized has changed dramatically. Firstly the proportion of supplies used for direct feeding to livestock has declined from over 50% in 1960 to only 11% in 1979. More of it was used for the manufacture of skim milk powder (which was the main way of utilization of skim milk from 14% in 1960 to 53% in 1979). Presently, skim milk is mostly utilized either in standardization of milk for the manufacture of main dairy products or preserved by removing moisture in spray dried form. The skim milk when utilized in either of these two forms or consumed as liquid is not considered a by-product. It is regarded as a by-product, only when it is either not economically utilized or has to be utilized for the manufacture of derived by-products like casein in small quantities. In 2002, about 6 million tons of skim milk was utilized for casein production.

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