Milk and Milk Products

1. About Milk 

Milk is a nutritious biological fluid containing proteins, fat, lactose, vitamins, and minerals.  It is widely consumed and used as a raw material for various dairy products. Quality and safety evaluation is essential as per FSSAI, BIS, and Codex standards. 

2. Composition of Cow Milk (Typical Values) 

Water: 86–88%, Milk Fat: 3.0–4.5%, Protein: 3.0–3.5%, Lactose: 4.5–5.0%, Ash (Minerals): ~0.7%, SNF: 8.5–9.0%, pH: 6.6–6.8 

3. Types of Market Milk (India – FSSAI) 

Full Cream Milk – Fat ≥ 6.0%, SNF ≥ 9.0% 

Standardized Milk – Fat ≥ 4.5%, SNF ≥ 8.5% 

Toned Milk – Fat ≥ 3.0%, SNF ≥ 8.5% 

Double Toned Milk – Fat ≥ 1.5%, SNF ≥ 9.0% 

Skimmed Milk – Fat ≤ 0.5%, SNF ≥ 8.7%

4. Major Milk Products

 Cream, Butter, Ghee, Paneer, Cheese, Curd (Dahi), Yogurt, Milk Powder (SMP/WMP), Ice Cream, Condensed Milk, Flavored Milk. 

5. Quality Parameters 

Physico-Chemical: Fat %, SNF %, Protein %, Lactose, Acidity, pH, Density (Lactometer), Moisture, Free Fatty Acids. 

Microbiological: Total Plate Count, Coliform, E. coli, Salmonella, Yeast & Mold, Staphylococcus aureus. 

Adulteration: Urea, Starch, Detergent, Neutralizers, Added Sugar, Added Water (Freezing Point). 

6. Processing Technologies 

Pasteurization (72°C/15 sec – HTST), UHT (135–150°C), Homogenization, Fermentation, Spray Drying. 

7. Storage Conditions 

Raw Milk: Below 4°C  

Pasteurized Milk: 2–5°C 

UHT Milk: Ambient (unopened) 

Milk Powder: Cool & Dry (<25°C)