DAIRY PRODUCTS

Prepared by: Group V

 Adairy productormilk productis

food produced from the milk of
mammals.
It is sourced primarily from the milk
ofcows,buffaloes,goats,sheep,
yaks,camels, and other mammals.

 Milk-fat is the most valuable milk

constituent commercially. It is an
important source of energy when
consumed.
There are three milk proteins:

casein, albumin, and globulin. The

most important is casein, which is a
complete protein containing all of the
essential amino acids.

 The minerals found in milk are

calcium and phosphorus. Also, all
vitamins are present in milk.
However, milk can be described as a
good source of only Vitamin A and
Vitamin B2.

ICE CREAM

Raw Materials
1. Butterfat
2. Milk Solids-Non fat (MNSF)
3. Sweeteners
4. Stabilizers
5. Emulsifiers

 Butterfat or milkfat is the fatty portion of

milk. Milk and cream are often sold
according to the amount of butterfat they
contain. Butterfat is important to ice cream
for the following reasons:
Increases the richness of flavour of ice cream
Produces a characteristic smooth texture by
lubricating the palate
Helps to give body to the ice cream
Aids in good melting properties
Aids in lubricating the freezer barrel during
manufacturing

Milk Solids-not-fat
The serum solids or milk solids-not-fat (MSNF)
contain the lactose, casein, whey proteins,
minerals, and ash content of the product from
which they were derives. They are important
ingredients for the following reasons:
Improve the texture of the ice cream
Help give the body and chew resistance to the finished
product
Capable of allowing a higher overrun without the
characteristic snowy or flaky textures associated with
high overrun
May be a cheap source of total solids

Sweeteners
The consumer usually desires a sweet ice
cream. As a result, sweetening agents are added
to the ice cream mix. Sweeteners improve the
texture and the palatability of the ice cream,
enhance flavours, and are usually the cheapest
source of total solids. In addition, the sugars,
including the lactose from the milk components,
contribute to a depressed freezing point.

Emulsifiers
The emulsifiers are a group of compounds
in ice cream, which aid in developing the
appropriate fat structure and air contribution
necessary for the smooth eating and good
meltdown characteristics desired in ice
cream.

Ice Cream Mix General

Composition

Milk-fat:
Milk-solids non-fat: Sucrose:
Corn syrup solids: Stabilizers:
Emulsifiers:
Water:
-

>10%-16%
9%-12%
10%-14%
4%-5%
0%-0.4%
0%-0.25%
55%-64%

Ice Cream Manufacture

The basic steps in the manufacturing of
ice cream are generally as follows:
blending of the mix ingredients
pasteurization
homogenization
aging the mix
freezing
packaging
hardening

CHEESE

Almost all cheeses belong to one of

four main groups:
1. Soft (ex. brie, cottage, cream)
2. Semi-soft (ex. roquefort, munster,
limburger)
3. Hard (ex. cheddar, edam, swiss)
4. Very hard or grating (ex. parmesan,
romano, sapsago)

Cheese Process
Culturing
To make cheese the cheesemaker brings milk
(possibly pasteurized) in the cheese vat to a
temperature required to promote the growth of
the bacteria that feed on lactose and thus
ferment the lactose into lactic acid.
Cheesemakers choose starter cultures to give
a cheese its specific characteristics.

 Coagulation
When during the fermentation the cheesemaker has
gauged that sufficient lactic acid has been developed,
rennet is added to cause the casein to precipitate.
Rennet contains the enzyme chymosin which
converts -casein to para--caseinate (the main
component of cheese curd, which is a salt of one
fragment of the casein) and glycomacropeptide,
which is lost in the cheese whey.
As the curd is formed, milk fat is trapped in a casein
matrix. After adding the rennet, the cheese milk is left
to form curds over a period of time.

 Draining
Once the cheese curd is judged to be ready,
the cheese whey must be released. As with
many foods the presence of water and the
bacteria in it encourages decomposition. The
cheesemaker must, therefore, remove most of
the water (whey) from the cheese milk, and
hence cheese curd, to make a partial
dehydration of the curd. This ensures a
product of good quality and that will keep.

 Scalding

Syneresis

If making Cheddar (or many other hard

cheeses) the curd is cut into small cubes and
the temperature is raised to around 39 C
(102 F) to 'scald' the curd particles. Syneresis
occurs and cheese whey is expressed from the
particles. The Cheddar curds and whey are
often transferred from the cheese vat to a
cooling table which contains screens that allow
the whey to drain, but which trap the curd.

 Salting
Salt adds flavor and also acts as a
preservative so the cheese does not spoil
during long months or years of ageing. It also
helps a natural There are several ways to use
salt. Salt can be added directly into the curd
as the cheese is being made. rind to form on
the cheese.

 Shaping
The cheese is put into a basket or a mold to
form it into a specific shape. During this
process, the cheese is also pressed with
weights or a machine to expel any remaining
liquid.

 Ripening
Referred to as affinage, this process ages
cheese until it reaches optimal ripeness. During
this process, the temperature and humidity of the
cave or room where the cheese ages is closely
monitored . For others, mold is introduced by
spraying it on the cheese (brie) or injecting it into
the cheese (blue cheese). Some cheeses must
be turned, some must be brushed with oil, and
some must be washed with brine or alcohol.

Quality control
An ice cream manufacturer has quality
control test during the following phases of the
production process.
1.upon delivery of raw material
2.after storage of materials
3.after pasteurization
4.after filling
5.after hardening
6.finished product

General quality test in ice

cream are:
1.Organoleptic testing
2. Checking of the net content
3. Temperature check
4. Presence of microorganisms
5. Fat content
6. Analysis of flavors

Safety
The following gadgets are being used:
Boots,gloves,bonnets,over-alls and face mask
Before the empoyees go to the plant proper they
pass through two stages
1.Dressing room. Here they remove all their
jewelry and place them in personalized lockers.
2.2. Washing of hands with food grade liquid soap

Industry Updates
The Philippine market for milk and dairy
products describes the industry best. It is a market
that generated over P22.4 billion pesos in revenue for
the suppliers in 2001 and ranked as the countrys
second largest agricultural import, next to wheat.
The success of local milk in the commercial
market and the school milk programs is attributed to
the enforcement of quality stadards from raw milk to
finished products.

 Big Ice Cream manufacturers in PH:

MAGNOLIA
SELECTA

NESTLE
ARCE DAIRY

THANK YOU!!