Boiling

The process of heating milk continuously to bring it to boil at atmospheric pressure

Pasteurization

A microbicidal heat treatment aimed at reducing the number of any pathogenic micro organisms in milk and liquid milk products, if present, to a level at which they do not constitute a significant health hazard. Pasteurization conditions shall be designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnetii.

The typical process of heating every particle of milk to at least 63⁰C and holding at such temperature continuously for at least thirty minutes or heating it to at least 72⁰C and holding at such temperature continuously for at least fifteen seconds.

Phosphatase test

Alkaline Phosphatase (ALP) is an enzyme naturally present in all raw milks, which is used as an indicator of proper milk pasteurization. Complete pasteurization will inactivate the enzyme to below levels. The heat stability of ALP is greater than that of pathogens which may be present in milk.

            The enzyme cleaves a phosphate group from the substrate, disodium phenyl phosphate, liberating phenol which then reacts with a color producing compound to give a blue color. A value of greater than 1 microgram is indicative of improper pasteurization.

Sterilization

– When used in association with milk or milk products shall be taken to refer to the typical process of heating milk or milk product in sealed containers continuously to at least 115ºC for fifteen minutes to ensure preservation at room temperature for a period not less than thirty days from the date of manufacture.

Ultra High Temperature (UHT) sterilization /treatment

when used in association with milk or milk products, shall be taken to refer to the typical process of heating milk or milk product to at least 135ºC for one second or more in a continuous flow and then packing under aseptic condition in hermetically sealed containers to ensure preservation at room temperature for a period of not less than fifteen days from the date of manufacture.

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Probiotics and Prebiotics:

            Prebiotics are a source of food for your gut’s healthy bacteria. They’re carbs your body can’t digest. So they go to your lower digestive tract, where they act like food to help the healthy bacteria grow. Probiotics are live yeasts and good bacteria that live in your body and are good for your digestive system

            Prebiotics are in foods such as whole grains, bananas, greens, onions, garlic, soybeans and artichokes.

            Probiotics are live microorganisms that are intended to have health benefits when consumed or applied to the body. They can be found in yogurt and other fermented foods, dietary supplements, and beauty products.

            The seven core genera of microbial organisms most often used in probiotic products are Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus.           

For the use of probiotics in dairy products; the ‘Indian Council Medical Research Guidelines for Evaluation of Probiotics in Food shall be followed.

HYGIENE:

Hygiene requirements specified in Schedule 4, of the Food safety and standards (Licensing and Registration of Food business) Regulation, 2011.

Lactose free milk:

            Lactose-free milk is made by adding lactase to regular milk, breaking down lactose into simple sugars that are easier to digest. Though it’s slightly sweeter, it can be a good alternative for people with lactose intolerance

            Low lactose milk shall have less than 1% lactose

            Lactose free milk shall have less than 0.1% lactose

Milk Products regulations:

Total sodium content in the milk shall not be more than 650mg/100gm SNF.

The total urea content in milk shall not be more than 700ppm (mg/kg).

Milk retentate

– means the product obtained by concentrating milk protein by ultra filtration of milk, partly skimmed milk, or skimmed milk.

In milk, Protein content is 6.38 multiplied by the total nitrogen determined.

Sweetened condensed milks which are not suitable for infant feeding shall not contain any instruction of modifying them for infant feeding.

Cream

– an emulsion of fat-in-skimmed milk, obtained by physical separation from cow milk, buffalo milk or milk of any other species.

Propellent gas:

 Propellants are also used to reduce the amount of oxygen in contact with the food in packaging. e.g. CO₂

Fermented / cultured/ sour cream

the action of suitable micro-organisms that results in reduction of pH with or without coagulation. E.g., Lactococcus lactis is used for manufacturing cheese such as Cheddar, Colby, cottage cheese, cream cheese etc. When Lactococcus lactis is added to milk as a starter, the bacterium uses enzymes to produce energy molecules, called ATP, from lactose and convert it into the lactic acid.

Table butter shall be made from pasteurised cream.

Where butter is sold or offered for sale without any indication as to whether it is table butter or white butter, the Standards of table butter shall apply.

Lactose crystallization: Lactose crystallization is an industrial practice to separate lactose from whey solutions via controlled crystallization

Whey protein to casein ratio of milk:

            Unlike the 60:40 whey:casein ratio of human milk, the protein fraction of animal milks has the natural whey:casein ratio of approximately 20:80; and thus milk formulations used in human nutrition—most commonly infant formulas.

Whey:

Whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by separation from the curd after coagulation of milk or of products obtained from milk, or both.

100 parts of lactose monohydrate contain 95 parts of anhydrous lactose.

Neutralization:

            Neutralizers are chemical substances, which are alkaline in nature. They are added to milk in order to regulate the acidity of milk. In milk, sodium hydroxide, sodium carbonate and sodium bicarbonate are added by adulterators to neutralize the developed acidity in milk.

Demineralization:

            Demineralized whey a portion of the minerals are removed from the pasteurized whey

Iso-electric precipitation:

            In milk, which has a pH of about 6.6, the casein micelles have a net negative charge and are quite stable. During the addition of acid to milk, the negative charges on the outer surface of the micelle are neutralized (the phosphate groups are protonated), and the neutral protein precipitates.

Microorganisms used in Fermented milks:

                            Dahi                    –          Lactic acid bacteria

Yoghurt                –          Streptococcus thermophilus and Lactobacillus       

                                                                      delbrueckii sub sp.bulgaricus

                          Yoghurt                –          Cultures of Streptococcus thermophilus and

                                                                   Lactobacillus species

                     Acidophilus milk        –         Lactobacillus acidophilus.

The use of sum of microorganisms above listed shall not be less than 10⁷ cfu/g.

The use of sum of other microorganisms like Bifidobacterium bifidum shall not be less   than 10⁶ cfu/g.

Thawing:

            Thawing is the process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice, i.e. “defrosting”. Thawing is often considered as simply the reversal of the freezing process. However, inherent in thawing is a major problem that does not occur in the freezing operation.

Mould-Ripened cheeses:

            Surface mold–ripened soft cheeses are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti on the surface. The presence of this mold gives these cheeses a characteristic appearance, as well as a typical aroma and taste.

            Internally mold-ripened cheeses include soft to semisoft cheese, mainly blue-veined cheese, so-called because of the presence of P. roqueforti, which give them a green to blue color localized in openings in the paste (veins).

Tilsiter Cheese:

            Ripened semi hard cheese obtained by coagulating milk with cultures of harmless lactic acid producing bacteria and cultures of Bacterium linens

Coulommiers Cheese:

            It shall have soft texture and white to cream yellow colour and may show presence of white mould (Penicillium candidum, p.camembertii, and p. caseicolum) including orange or red spots(streptococci and propionic acid bacteria) on the surface.

Camembrt cheese:

            Ripened soft cheese obtained by coagulating milk of with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens. It may be in the form of flat cylindrical shaped cheese covered with white mould (Penicillum caseicolum) with occasional orange coloured spots (Bacterium linens).

Brie Cheese:

            Soft ripened cheese obtained by coagulating milk with cultures of harmless lactic acid producing bacteria and cultures of Penicillium caseicolum and Bacterium linens.

Mozzarella cheese:

            Unripened cheese.

Natamycin:

            Natamycin (E-235) is widely used to prevent food spoilage. Natamycin is commonly used in food products such as cheese and sausages to prevent the growth of molds and yeasts, and to naturally extend shelf life and reduce food waste.