Dairy Products - FST 548

Dairy Products - FST 548

• Dairy products are a broad category encompassing various items derived from milk.

Butter Production

• Butter is a spread made from churning cream separated from milk.
• It contains at least 80% milk fat and can be made with or without salt.
• Butter is a water-in-oil emulsion, unlike milk, which is an oil-in-water emulsion.
• Commercially, butter is commonly made from pasteurized sweet cream and often contains added salt.

Butter Churning

• Historically, butter was churned using wooden barrels.
• Cream, separated from milk, is subject to mechanical agitation.
• This induces the inversion of the emulsion. Fat separates as butter granules.

Cream Separation

• Cream rises to the top of milk when allowed to stand due to its higher fat content.
• Cream separators utilize centrifugal force for rapid separation.
• Fat content of cream varies widely depending on the milk's fat content and the separation method.
• Cream separators are frequently used in butter production.

Emulsifiers

• Emulsifiers, like those in milk and butter, help mix oil and water.
• Emulsifiers contain hydrophilic (water-loving) heads and hydrophobic (fat-loving) tails.

Butter Production Steps

• Separation of Cream: Removing cream from whole milk using a cream separator.
• Preparation of Cream: Pasteurization followed by adding reagents (i.e., lime, to bring the acidity level) to sour the cream.
• Churning: Cream is agitated to convert the emulsion from water-in-oil to oil-in-water, causing the fat to separate into butter granules
• Washing and Adding Salt: Washed with water, and salt is added to improve flavor and inhibit microbial growth.
• Packing: Butter is packaged immediately after salting to maintain quality.

Yogurt Production

• Yogurt is a fermented dairy product produced through bacterial fermentation.
• The process involves several key steps, including mixing ingredients, heating, homogenizing, adding a starter culture (containing specific types of bacteria), fermentation, cooling and adding fruit/other toppings, and packing
• Yogurt starter cultures (such as Lactobacillus bulgaricus and Streptococcus thermophilus)
• Yogurt production involves specific steps – blending, pasteurization, homogenization, starter addition, inoculation/fermentation, cooling, adding fruit, and packaging

Yogurt Storage

• Store yogurt in an airtight container (thermofor ideal)
• Store yogurt under refrigeration.

Benefits of Probiotics

• Probiotics, found in fermented foods like yogurt, offer various health benefits.
• Probiotics contribute to the development of mucosal barriers.
• The consumption of probiotics leads to various benefits like improving lactose tolerance, suppressing pathogens, and promoting anti-tumor effects.