Dairy Products Technology – Practical
Assignment
Platform Tests
Aim: To assess the quality of raw milk using platform tests.
Procedure:
1. Smell and examine the appearance of milk.
2. Record temperature using a thermometer.
3. Perform alcohol test (equal volumes milk & alcohol).
4. Carry out clot-on-boiling test.
5. Measure acidity (% lactic acid).
Observation:
- Appearance: Clean or turbid
- Alcohol Test: Positive/Negative
- Clot-on-Boiling: Coagulation present or absent
- Acidity: Normal or high
Precautions:
- Use clean utensils for sampling.
- Ensure fresh milk is tested.
- Handle acids carefully.
- Avoid contamination.
Grading of Milk
Aim: To grade milk based on platform tests and MBRT.
Procedure:
6. Conduct alcohol and clot-on-boiling tests.
7. Perform MBRT by adding 1 ml methylene blue to 10 ml milk.
8. Incubate at 37°C and record time for decolorization.
9. Grade milk as Excellent (>5 hrs), Good (3–5 hrs), Fair (1–3 hrs), or Poor (<1 hr).
Observation:
- MBRT Time: ___ hrs
- Grade: Excellent / Good / Fair / Poor
Precautions:
- Use sterilized test tubes.
- Avoid shaking the tube during incubation.
- Record accurate timing.
Determination of Efficiency of Pasteurization
Aim: To check phosphatase activity in pasteurized milk.
Procedure:
10. Add 5 ml phosphatase reagent to 1 ml milk sample.
11. Incubate at 37°C for 2 hrs.
12. Blue color indicates incomplete pasteurization (test positive).
13. No color change = efficient pasteurization (test negative).
Observation:
- Observation: Color change (Yes/No)
- Interpretation: Passed/Failed
Precautions:
- Use freshly pasteurized milk.
- Handle chemicals with care.
- Avoid external contamination.
Preparation of Khoa
Aim: To prepare khoa from milk by open pan evaporation.
Procedure:
14. Boil milk in iron pan over open flame.
15. Stir continuously and scrape sides.
16. Continue until semi-solid stage is reached (moisture ~30%).
17. Cool and weigh khoa.
Observation:
- Weight of khoa: ___ g
- Texture: Smooth/Granular
- Color: Pale yellow/White
Precautions:
- Use buffalo milk for better yield.
- Avoid overheating and burning.
- Stir continuously to prevent sticking.
Preparation of Butter
Aim: To prepare butter from cream by churning.
Procedure:
18. Pasteurize cream and cool to 8–10°C.
19. Churn cream until butter granules form.
20. Wash butter with cold water.
21. Salt (if needed) and weigh butter.
Observation:
- Weight of butter: ___ g
- Texture: Smooth
- Color: Yellowish white
Precautions:
- Do not over-churn cream.
- Use chilled water for washing.
- Avoid contamination from hands or tools.
Preparation of Yogurt
Aim: To prepare yogurt using mixed culture.
Procedure:
22. Pasteurize and cool milk to 42°C.
23. Add 2% starter culture.
24. Incubate at 42°C for 3–4 hours until set.
25. Cool and refrigerate.
Observation:
- Time to set: ___ hrs
- Texture: Smooth & firm
- Taste: Mildly sour
Precautions:
- Use fresh starter culture.
- Maintain correct incubation temperature.
- Avoid disturbing during incubation.
Preparation of Ghee
Aim: To prepare ghee from creamery butter.
Procedure:
26. Heat butter slowly to evaporate moisture.
27. Continue heating until residue settles and clear ghee appears.
28. Filter and store in airtight container.
Observation:
- Weight of ghee: ___ g
- Color: Golden yellow
- Clarity: Clear
Precautions:
- Avoid overheating to prevent burnt flavor.
- Use clean filter cloth.
- Store in dry and clean container.
Preparation of Cheese
Aim: To prepare paneer (unripened cheese) from milk using acid coagulation.
Procedure:
29. Boil milk and cool to 70–80°C.
30. Add citric acid/lemon juice with stirring until coagulation.
31. Filter through muslin cloth and press.
32. Cool and cut into pieces.
Observation:
- Weight of paneer: ___ g
- Texture: Soft & smooth
- Color: White
Precautions:
- Ensure correct temperature before adding coagulant.
- Press curd properly to remove whey.
- Avoid contamination.
