R.S.

Dabur(APT403)2009
Fermented Milk Products
• Traditional
o Dahi
o Lassi
o Shrikhand
• Western
o Cheddar cheese
o Mozzerella cheese

Fermented milk constitutes a vital component of the human diet. Fermented milk products such as dahi
(curd) and lassi (stirred yoghurt)/chhach (buttermilk) figure prominently in people’s diet. The Bureau of
Indian Standards (BIS) specifications for fermented milk products are based on the type of culture used in
their preparations.
Conversion of milk into dahi/lassi imparts a thicker consistency, smooth texture and a distinct
flavour that provides safety, portability and novelty to milk nutrients. Many refreshing beverages were
prepared from fermented milk. Yoghurt, a popular fermented dairy product in Europe, North and South
America resembles the Indian dahi. Lassi, a refreshing drink
made from, is widely popular in North India. Milk is also
fermented to dahi as an intermediate base product in the Flow diagram of Yoghurt
making of makkhan (cultured butter), ghee, chakka, and Receiving whole/defatted milk
shrikhand. |
Different products made from the fermented milk are as Standardization (0.5-5% fat, 9-15
follows: %SNF)
Yoghurt |
Yoghurt is a semi-solid fermented product made from a Filtration/clarification (35-40°C)
standardized milk mix by the activity of a symbiotic blend of |
Streptococcus thermophilus and Lactobacillus delbruekki Pre-heating the mix (60°C)
subsp. Bulgaricus cultures. |
Yoghurt was made from boiled concentrated whole Homogenization (2500psi)
milk, but most modern methods of manufacture use whole |
or partly defatted milk containing small amounts of skim
Pasteurization at 85°C/30 min.
milk powder or concentrate. The fat content in yoghurt may
vary from 0 to 5 % and the solids content from 9 to 20 %. In
|
case of yoghurt thermophilic cultures (Lactobacillus Cooling (43-44°C)
bulgaricus, Streptococcus diacetilactis, and Lactobacillus |
acidophilus) are used which improves the flavour of the Inoculation (2%)
yoghurt. Yoghurt is highly acidic in taste and has a harsh |
acidic flavour. So, it is rarely consumed plain. Yoghurt is Packaging
served with various fruits, flavourings and aroma additives |
Nutritive Value Incubation (41-42°C/3 hrs)
 As it is made up of milk, it is rich in nutrients. (0.75%T.A.)
 It contains protein and a range of vitamins and |
minerals. Cooling and storage (5-7°C)
 Yoghurt is a useful source of Calcium.
 150 g contains as much Calcium as 1/3 a pint of milk.
Advantages
 The cultures found in yoghurt such as Acidophilus are beneficial to the digestive system.
 Bifidobacterium is other beneficial bacteria found primarily in the large intestine and these bacteria
produce B-vitamins such as B1, B6 and B12 as well as folic acid and some amino acids.
 Eating yoghurt will help maintain healthy levels of beneficial bacteria in your gastrointestinal tract.
General Categories of yoghurt
 Firm Yoghurt – Firm gel in a pack normally consumed by use of a spoon.
 Stirred Yoghurt – Gel has been broken, cooled and packed after coagulation.
 Drinkable Yoghurt - Like stirred but product has been homogenized and brought into a liquid
form before filling.
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 R.S.Dabur(APT403)2009
Details of Production: Skim milk powder/concentrate is added to whole or partly defatted milk to
increase the solids not fat content by 2-3% to a total of approx. 12% . The mix is preheated to 60°C and
homogenized single stage at 2000-2500 psi. Sterilizers are frequently added to the mix but are not
essential and excessive amounts are to be avoided. The mix is heated in a vat to 85°C, inoculated with 2%
bulk starter and stirred briefly to ensure proper mixing. The mix is then packaged, care being taken that
the temperature does not fall below 41°C during the filling operation. The time interval between
inoculation and filling should not exceed 45 min. Yoghurt is incubated in the package without further
agitation at 41-42°C for about 3 hours, till a titratable acidity of 0.75% is reached. It is then placed under
refrigeration to cool to 5-7°C; approx. 8 hours are required, at which time the product is ready for
distribution. A final acidity of 0.9% is desired in the product.
SHRIKHAND
Shrikhand is semi solid soft, sweetish sour fermented dairy product. It is prepared from cow, buffalo or mixed
milk. Lactic fermented curd is obtained by the associative action of microorganisms on the milk constituents. The curd
is cut or stirred to expel whey through a
muslin cloth. This results in a solid Characteristics Skim MilkWhole MilkShrikha
mass known as chakka. Chakka Chakka nd
The next step in the preparation of
Total solids % min 20 30 58
shrikhand is mixing chakka with the
Milk fat (%) DM 5 (Max) 33 (Min) 8.5
required amounts of sugar, colour,
flavour etc. to get the end product. The Milk Protein (%) min on 60 37 10.5
composition of the shrikhand depends DM
on the initial composition of the milk, Titratable acidity % LA 2.5 2.5 1.4
the degree of fermentation, the extent Total ash (%) Max on 5 3.5 0.9
of whey removal and the quality of DM
sugar added. The standards outlined by
Sugar (%) Max on DM -- -- 72.5
BIS are given below.
Coliform (per g) Max 10 10 10
Recipe for Shrikhand /
Yeast and Mould (per 20 20 50
Method of g) Max
Manufacture
Traditional Method
 Good quality milk is standardized to 5.0 per cent fat
 This milk is transferred a kettle / vat / container through a muslin cloth.
 The milk is heated to boiling and cooled to 30°C.
 Lactic culture is added at the rate of 0.5 percent of milk and mixed well with the help of a stirrer. The starter
culture should preferably be curd from the previous batch.
 The milk is incubated at 30°C till the desired acidity is attained. The duration of incubation is usually 10-12
hours.
 After the curd has been properly set and the desired acidity developed, the contents are transferred to another
vessel through a clean, wet muslin cloth.
 The muslin cloth containing the curd is formed in to a bag and hung on a stand to facilitate draining of whey.
To achieve the faster expulsion of whey, gentle pressure may be applied. The whey is collected separately in
another container.
 A semi solid mass is obtained after the complete expulsion of whey. This is called as chakka and this is used as
an ingredient in the production of shrikhand.
 The weight of the chakka is measured and is transferred to mixer or blender.
 Good quality sugar at the rate of 80% of the weight of chakka is added to chakka and it is thoroughly kneaded
or mixed either manually or mechanically to a homogeneous consistency.
 Flavour, colour and other additives such as fruits, nuts etc. may be added to enrich the shrikhand depending
on the consumers taste.
 The weight of the product is recorded and it is usually packaged in polystyrene cups and stored under
refrigerated condition.
Industrial Method
 Milk of good quality is selected and then it is separated in a cream separator into skim milk and cream. The
skim milk should be devoid of fat as for as possible and the fat percentage in cream should be high (preferably
70% and above).
 The skim milk is heated to 90°C for 10 min followed by cooling to 30°C or the milk can be pasteurized in a
batch pasteurizer. The cream can also simultaneously be pasteurized at 85°C for 15 sec for later use.

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 R.S.Dabur(APT403)2009
 The heated skim milk is taken in a pre sterilized storage vat and 0.5 percent lactic starter culture is added and
mixed well with a mechanical agitator.
 The temperature of vat is maintained at 30°C by circulating warm water and incubated for 8 h.
 When the curd is properly set and the acidity level reaches 0.8 – 1.0 percent, the incubation is stopped.
 The whey is separated by centrifuging the curd for 5 min using a basket centrifuge (working at 1100 rpm).
 After centrifugation, chakka is obtained. It is then transferred to a planetary mixer.
 The required quantum of pasteurized cream and sugar is added to the chakka (the fat in the final product
should be about 6 percent and sugar 42%).
 The contents are mixed by running the mixer at variable speeds.
 Flavour, colour and the required additives may also be added during the mixing process with sugar and cream.
 The final product is cooled and filled in the wax coated paper cups or polystyrene cups and the quantity
packed varies between 100 and 500 g.
 The shrikhand is stored under refrigerated temperature till consumed.
LASSI
Lassi is a refreshing summer beverage, popular in North India. Lassi is a white to creamy-white, viscous liquid,
rich aroma and mild to high acidic taste. It is obtained from pasteurized milk or part skim milk, cultured with Lactic and
aroma/flavour producing organisms. The term Lassi is also used for a phospholipids-rich fluid fraction obtained as a by-
product during the churning of dahi and cold water mixture while making
makkhan. Lassi, also called chhach or matha, refer to desi buttermilk. It
is also called Moru in Kerala and is consumed as an accompaniment to Flow diagram of Lassi
rice and pickle. Moru diluted with water to reduce its acidity and Milk
flavoured with salt, crushed ginger, curry leaves and green chillies is |
called sambhaaram, which is popular in the southern states of India. It Standardization (1.5-3.8%fat,
appears that 50-60 kg. (ave. 55 kg) of lassi are produced for every kg. of 9%SNF)
ghee. |
Composition Pasteurization at 90°C/15 min.
The composition of lassi varies considerably, depending upon the |
composition of dahi, the extent to which the curd is diluted when
churning and the efficiency of fat removal. An average composition of Homogenization at 150 kg/cm²
lassi is given in table. (First stage) and 50 kg/cm²
Composition of lassi (percentage) (second stage).
at 60°C.
Water Total Fat Solids Prote Lacto As Lacti |
solid -not- in se h c Cool to 31°C
s fat acid |
Inoculation (1.0-1.5%)
93.2 6.8 0.8 6.0 2.5 2.2 0. 0.44 |
6 Setting overnight for 16 hrs to pH
Food and nutritive value 4.1
Lassi contains appreciable amounts of milk proteins and Breaking the firm curd by agitation
phospho-lipids, and is an excellent beverage for quenching thirst by for a
reason of its lactic acidity. Minute
|
Yield Addition of water (20litre/100 litres
This will depend mainly on the extent to which the curd is diluted lassi)
when churning – the greater the dilution, the greater the yield, and vice |
versa.
Uses:
As a beverage, usually after the addition of ice (in hot weather) sugar or salt, with or without additional flavours; As a
starter culture (optional); As a coagulant (optional).
Matha, chhach or chhas are synonyms for a product – buttermilk, which is commonly consumed in all parts of India. It
is a popular refreshing summer beverage. It is also known by at least five synonyms in southern states.
Technology: Boiled/pasteurized milk is cultured with dahi used as inoculum @ 1.0-1.5 per cent. Milk is allowed to
set overnight at 220C. Fresh cold water is added to the set dahi, and it is stirred using a “mathani” (wooden stirrer
with blade impellers) driven by a small rope in to and fro circular motion. Grains of makkhan which form as a result of
beating the dahi water mixture float up on top and are scooped out from time to time using a wooden ladle. When all
the makkhan is recovered, the residual watery fluid is consumed as chhach/lassi.
Physiochemical aspects: Lassi is highly flavourful and mildly to highly acidic. The composition of lassi varies
considerably, depending upon the composition of dahi, the extent to which the curd is diluted when churning or
efficiency of fat is removed. It contains 6-7% milk solids and 1-2%fat. The fat retained in lassi is comparatively high in
low-melting constituents of milk fat. The product is also rich in protein and lactose. The quality defects commonly
encountered in lassi similar to those of dahi.
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 R.S.Dabur(APT403)2009
Uses
As a beverage, usually after the addition of ice (in hot weather) sugar
or salt, with or without additional flavour. Flow diagram of Dahi
As a starter culture (optional). Receiving Milk
As a coagulant (optional). |
Dahi Pre-heating (35-40°C)
|
Indian curd, known as dahi is a well known fermented milk product
Filtration/Clarification
consumed by large section of the population. According to PFA rules,
|
dahi or curd is the product from pasteurized or boiled milk by natural or
Standardization
using bacterial culture. Dahi may contain additional cane sugar. It
|
should have the same percentage of fat and solids-not-fat as milk from
Pre-heating (60°C)
which it is prepared.
|
Dahi is consumed as a part of daily diet or a refreshing beverage.
Pasteurization (80-90°C/15-30
It can be categorized as follows:
min.) and homogenization
North Zone Dahi, Lassi
|
South Zone Dahi, Buttermilk (matha)
Cooling (22-25°C)
East Zone Payodhi or misti dahi
|
West Zone Shrikhand, Chakka
Inoculation (1-3%)
The Indian Standard (1978) specification for fermented milk products,
|
dahi should have a pleasing flavour and a clean acidic taste, devoid of
Packaging
undesirable flavour, should have firm body and texture and be uniform
|
with negligible whey separation. Other characteristics should be as
Incubation (22-25°C/16-18 hrs)
follows:
|
Characteristics Require Cooling and Storage
ments
Sweet dahi Sour dahi
Acidity lactic (%wt.)Max. 0.70 1.0
Yeast and mould count per 100 100
g. Max.
Coliform Count per g. Max. 10 10
Phophatase test -ve -ve Nutritive Value
 Dahi has more nutritive value as compared to original milk.
 Dahi is more palatable, and those who usually do not like drinking milk would consume it readily.
 Dahi is more easily digested and assimilated than milk.
 Dahi seems to exert possible therapeutic value in the stomach and during intestinal disorders, due to its
content of antibiotics.
Starter cultures used in manufacture of fermented milk products:
Product Microorganisms Incubation temp.
& time
Dahi, Shrikhand, Lactococcus lactis subsp. 22°C for 12-14
Misthi doi, lactis hours
Lassi, Buttermilk Lactococcus lactis subsp or
cremoris Lactococcus lactis 37°C for 5-8 hours
subsp. Lactis var.
Diacetyllactis
Yoghurt Lactobacillus delbrueckii 43-45°C for 3-4
subsp.bulgaricus hours
Streptococcus thermophilus
Uses of Dahi
 Whole milk dahi
o For direct consumption: either as such or with salt/sugar.
o For the preparation of Chakka and Shrikhand.
o For the preparation of makkhan.
 Skim milk dahi
o For direct consumption.
o Especially by heart patients since it is low in fat. The designation of dahi based on the types of
Details of production: Fresh, sweet, good quantity milk (cow, culture used.
buffalo or mixed) is received, pre-heated to 35-40°C and subject to Designatio culture used
filtration/clarification. It is then standardized to desired level of fat n
and SNF may be increased at 10%, pre-heated to 60°C and Sweet Streptococcus lactis single or
homogenized single stage at a pressure of 176kg/sq.cm. The milk dahi in combination with
is pasteurized at 80-90°C for 15-30 min. ., cooled to 22-25°C and S.diacetilactis,
S. cremoris & Leuconostoc4
species
Sour dahi Same as above, along with
Lactobacillus bulgaricus or
Streptococcus thermophilus or
both
 R.S.Dabur(APT403)2009
inoculated with 1-3% of specific starter culture. It is then filled in suitable
containers (glass, bottles or plastic cups etc.)of the required capacity CHEDDAR CHEESE and
incubated at 22-25°C for 16-18 hrs, during which period the acidity Receiving milk reaches
0.6-0.7% and a firm curd is formed. The curd is cooled to less than 10°C ⇓
and then stored at about 5°C in a cold room. Pre-heating (35—4OoC)
MISTI DAHI ⇓
Misti dahi or sweet curd is an indigenous sweetened fermented milk product
popular in the eastern parts of the India, particularly, in the district of
Filtration/Clarification West
Bengal. Because of its brown colour as a result of caramelization of ⇓ sugar
during heating, it is also called Lal Doi. The misti dahi is mainly produced Standardization on a
domestic scale. But the potential for its adoption on an industrial scale is ⇓ very
bright. At present no legal standards are available for the product. The
Pasteurization (63°C;
recipe for misti dahi is as follows. 30 min.)
Method of manufacture
 Good quality cow milk or buffalo milk selected on the basis of ⇓
organoleptic properties and acidity is standardized to 3.5% fat and Adding Starter (@ 0.5- 9.0%
SNF. 1.0% of milk (Ripening)
The standardized milk is filtered through a muslin cloth and then heated 30oC to a
temperature of 70°C in a multipurpose vat. ⇓
 The milk is homogenized in a single stage homogenizer with the Adding colour (@ 50-
pressure at 800 PSI. 200 ml/1000 kg)
 The milk is then added with 12% sugar and heated to 85°C
accompanied by continuous stirring. The heating is continued till
⇓ it
attains 1.5 times concentration. A caramelized flavour develops Adding Rennet in the
product during concentration. (Renneting) 30 oC
 Then the milk is cooled to 30°C and lactic culture is added at the ⇓ rate of
1% and mixed thoroughly. Coagulation / Setting
 The cultured milk is filled in polystyrene cups under aseptic ⇓
condition. The cups are incubated at 30°C till the curd (dahi) is
properly set and desired acidity develops. This usually takes
Cutting around
8 h. ⇓
 The cups containing misti dahi are stored in refrigerated Cooking (Up to 37—
temperature (5°C) till use. 39oC)
Cheese ⇓
Cheese has been defined by’Davis as a product made from the curd Drainage of whey
obtained from milk by coagulating the casein with the help of rennet or similar
enzymes in the presence of lactic acid produced by added or ⇓
adventitious micro-organisms, from which part of the moisture has been Cheddaring
removed by cutting, cooking and/or pressing, which has been shaped in ⇓ a
mould, and then ripened by holding it for some time at suitable Milling
temperatures and humidity
Frequently, cheeses are classified on the basis of moisture content and ⇓ mode of
ripening. One such classification system as follows: Salting
1. Very hard (moisture <25%) ⇓
a. Ripened by bacteria: - Parmesan, Romano. Hooping
2. Hard (moisture 25% to 35%)
a. Ripened by bacteria, without eyes: Cheddar, Colby. ⇓
b. Ripened by bacteria, with eyes: Swiss (Emmental). Dressing
3. Semi soft (moisture35-40%) ⇓
a. Ripened principally by bacteria internally: Edam and Pressing gouda
b. Ripened by bacteria and surface microorganisms:
Limburger, Brick. ⇓
c. Ripened principally by blue mold internally: Drying
-Roquefort, Blue, and Stilton. ⇓
4. Soft (moisture >40%) Paraffining
a. Surface Ripened: Camembert, Brie.
b. Unripened: Cottage: Baker’s Cream, Ricotta, ⇓
Mozzarella.
MANUFACTURING OF CHEDDAR CHEESE
Standardization: refers to adjustment of the casein/fat ration in cheese milk to 0.68-0.70.
Objective: I) To regulate the fat of cheese on dry mater basis.
ii) To produce the maxi. Yield of cheese/kg of fat in cheese milk.
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 R.S.Dabur(APT403)2009
Culturing:
Role of LAB
i) Helps in curdling milk with rennet.
ii) Helps in expulsion of whey
iii) Helps in the fusion of curd particles
iv) Exerts protective action against putrefactive bacteria
v) Favors proteolytic action of rennet extract during curing.

Renneting: 1 part can clot about 5 million parts of milk.

Activity: Temp. 30-480C opt. 400C
Rennet is added when the acidity has increased from initial level by 0.02%
Amount of rennet should be added depends on:
1. Temperature of milk
2. Acidity of milk
3. Strength of rennet
4. Composition of milk
Liquid rennet - @ 15-25 ml/100 litre of milk
Coagulation / setting: Refers to liquid milk changes to semi solid curd.
Cutting: refers to the cutting of firm coagulum into cubes of a specific size
Cooking: heating of curd cubes within 15 minutes of cutting.
Drainage of whey / dipping: refers to the removal of whey from the curd.
Cheddaring: This refers to the combined operation of packing, turning, piling and repeling the curd cubes.
(a) Packing: After the bulk drainage of whey, the Curd cubes are kept closely together in two heaps with a channel in
between (for continuing the whey removal process). This is known as Packing, and takes 5 to 15 minutes after dipping.
It results in the formation of two long slabs of curd. These are cut with a cheese knife into blocks or strips 15 to 20 cm
wide.
(b) Turning: As soon as the blocks (strips) of curd can be handled without breaking, they are rolled bottom-side up in
the vat. This is called turning and is carried out every 15 minutes till curd is ready for milling and salting.
Note: The vat is kept covered and the temperature of the curd maintained at about 32oC.
(c) Piling and repiling: Within 30 to 45 minutes of packing blocks of curd are turned and laid one over another in
twos and threes. This is called piling. Then the position of the curd block altered and this is known as repiling.
(d) The Cheddaring operation usually lasts two hours or more and is very important not only for moisture control but
also improving body and texture. After Cheddaring, the curd becomes drier, more mellow and silky and changes from
a sorbo rubber like material to one resembling chicken breast-meat. In the later stages, it tends to tear apart in fibrous
shreds and develops a Characteristic nutty and buttery aroma. The end of the Cheddaring operation is indicated by:
(i) Titratable acidity: 0.30-0.35 percent more than at cutting.
(ii) Hot iron test: long threads, 12 mm or slightly more:
(m) pH: About 5.4.
Milling. This refers to the mechanical operation of cutting the blocks of cheddared curd into small pieces with the
help cheese mill.
Objects: These are:
 To promote the further removal of whey;
 To enable quick distribution of salt in the curd;
 To prepare curd for pressing into final form;
 Other benefits include: de-odourization; cooling of curd, through more rinsing if needed; and making cheese
more uniform in composition.
The curd pieces are stirred gently to prevent matting.
(i) Milling normally releases a small amount of whey from (ii) After milling; the curd pieces may be rinsed with
water to improve their physical condition for salting and pressing.
Salting: This refers to the addition of common salt to the curd pieces. Salt in cheese affects flavour, body and
texture, and keeping quality. Cheeses without salt are soft, ripen quickly and rapidly develop unpleasant flavours.
(a) Objects. These are:
 The farther removal of whey;

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 R.S.Dabur(APT403)2009
 Hardening and shrinking of curd
 Retarding further formation of lactic acid;
 Checking undesirable fermentation;
 It producing desirable quality characteristics.
Cheese curd is normally salted:
 About 15 minutes after milling; when a hot iron test shows threads 1 to 2 cm. long;
 When acidity is 0.4 to 0.5 per cent; and
 When pH is 5.4 to 5.0.
Arnount of salt added. This depends on the amount of curd in vat and salt content desired, and generally varies
from 1 to 2 per cent.
Both under-salting and over-salting of cheese are undesirable; while under-salting produces a weak and pasty body,
open texture and abnormal ripening, over salting produces a harsh body, slow ripening, close texture and cracked
rinds.

Hooping: refers to the curd being placed in hoops or

moulds in which cheese curd is pressed into its MANUFACTURING OF PROCESS CHEESE
final shape. Temp. of hoping should be 30-320C.
Dressing: refers to the arrangement of the cheese cloth
Receiving of raw cheese
before and after pressing. ⇓
Pressing: refers to the operation of forcing the particles Analyzing acidity, fat, moisture and salt etc.
of milled and salted curd in the hoops into the
smallest possible space. ⇓
Drying: Keeping cheese block at 12-160C and relative Selecting for blending
humidity at 50% for a few days. The cheese is  Blending: Preferred 75% 2-3 month Old 25% 6-
turned at 24 hr intervals so that both the sides 12 old month
can dry and form the desired rind.  High acid cheese should not be more than 5%
Paraffing: refers to the operation of dipping the cheese of total
for a few seconds in a bats of melted paraffin, to ⇓
make a thin coating of paraffin is applied to the
surface of the cheese. Tempering and cleaning
Curing maturing: Curing/ripening/maturing of cheese  Tempering refers to luring it proper consistency
refers to the storage of cheese for at least 2 to 3 or hardness by attaining its temp. 16-200C 48
months at a given temperature (0-160C). hrs
Yield: Cheese yield is mainly depends upon casein and  Cleaning means removal of inedible portions of
fat content of milk 1 kg extra casein increases 2.5-2.75 kg cheese before processing.
cheese since each 1 kg of casein comes 1.5-1.75 kg of ⇓
moisture. On the other hand, an extra 1 kg fat increased Quartering and grinding
the yield by only 1 kg.
 Refers to cut cheese block into four pieces.
Y = (F+) N
Y = Kg cheese/100 mg milk  Shredding of cheese block by forcing it pass
F = fat /100 kg milk through heavy metal perforated screen
C = Casein /100 kg milk ⇓
N = 1.63 for green cheese Processing
= 1.555 for curd cheese  Shredded is dropped into cheese kettle cooker
and then added calculated amount of water,
colour, emulsifier (0.5-3.0% - disod. Phosphate
or trisod. Citrate) and salt.
 The optimum time – temp combination for
processing 650C-2.5 minutes
⇓
Packaging
 Semi fluid condition it is packed in
plastic containers/cups
⇓
Cooling and storage