Ministry of Education and Sciences

Cooperative Polytechnic College

Capiatá

Subject:

Alumna:
Professor:
Course: 3rd
Specialty: Chemistry

Capiatá-Paraguay
 Introduction
Milk is the most complete food that nature offers us, for providing
energy and essential nutrients for growth, to the point of
constitute the only food we consume during a prolonged stage of
our life
A wide variety of dairy products can be obtained from it (cheese, cream,
butter, yogurt, ice creams, etc.) whose characteristics may be affected
depending on the processes to which it is subjected.
We must remember that, like all foods, milk and its products
derivatives have the potential to cause diseases transmitted by them.
This is why the safety of milk and its derivatives must be ensured.
by applying proper hygiene practices from production of
raw material to the final product.
The production of dairy products requires pre-processing operations,
such as sensory, physical, chemical, and bacteriological analyses that aim to
object to ensure the quality and safety of the different products suitable for
human consumption. To work on the production of dairy products, in
generally, basic stages must be fulfilled such as: measuring and filtering the milk, pasteurizing,
add rennet, drain, salt, grind, mold and pack the product, etc.
1.1. What are dairy products?
Dairy products are all those products obtained from milk.
through appropriate technological treatments. Among them are included some
like cream, butter, cheese, or whey.

1.2. What is milk?

Milk is the biological fluid secreted by female mammals and whose
paper is to provide the nutrients and energy necessary for growth and the
development of the offspring during the first months of life. With the designation
"milk" is generally understood as "cow's milk"; to designate the milk from other
species also consumed by humans is often specified by the name of
such species, that is, sheep's milk, goat's milk, etc.
There is a big difference between milk and dairy beverages; a product can
to be called milk when obtained from the milking of the dairy cow and when not
contains no additives of any kind. In contrast, in dairy drinks, the
dairy and/or reconstituted milk ingredients must be at least of
51% of the total components of the product.

1.3. Composition of Milk

The composition of milk depends on many factors related to the
Production practices, management, breeding, feeding, and climate. The main
The constituents of milk are water, fat, proteins, lactose, and mineral salts.
being 87% water and the remaining dry matter dissolved or suspended in the water.

1.4. Milk as a Raw Material

The raw material is fundamental in the production of any product.
nutrition, if you want to produce a good quality food, you have to
use good quality milk.
The satisfactory hygienic quality depends, first of all, on reducing to
minimum contamination by microorganisms, which is achieved by ensuring the
greater hygiene at all times during milking, especially if it is
manual, and during processing. The milk, since it comes out of the udder, already
contains small amounts of microbes (invisible to the naked eye), necessary
so that it can set. However, those microbes begin to multiply
two or three hours after milking and if, at that moment, the milk is not protected,
there is a considerable increase in microbes and they cause the milk to lose its
quality.

1.5. Milk quality analysis

1. Detection of mastitis California Mastitis Test (CMT)
2. Organoleptic tests
3. Alcohol test
4. Determination of acidity
5. Determination of density
10. Milk fermentation test

1.6. Processing of milk for the obtaining of various

derived products.
1.6.1. Milk reception at the plant
At the plant, the staff receiving the milk must follow the following steps:
1. Organoleptic evaluation: if the received milk meets the characteristics
Based on organoleptic characteristics, the next step is taken; otherwise, it is rejected.
Quality tests of milk: the tests that are deemed necessary are carried out.
convenient to ensure that the milk meets its standards of
quality and that it is suitable for processing.
1.6.2. Milk Filtration
The filtering of milk is an important process in the making of cheeses.
the operation consists of passing the product through a cloth to eliminate
hairs, straw, dust, insects, and other dirt that milk usually brings,
especially when milking is done manually. The cloth or rag must
Wash after each use with detergent and a chlorine solution at 100 parts.
per million (ppm).
Similarly, during the filtering process, they must be replaced.
frequently so that dirt does not become the vehicle of
transmission of microorganisms to milk. It is very important to emphasize that the
cloths used in this operation must be cleaned and changed
frequently, although the dirt it may contain may not be noticeable.
1.6.3. Pasteurization
Pasteurization can be defined as the process by which it is possible to destroy the
pathogenic microorganisms, that is, those that cause diseases to
man, by applying heat at temperatures sufficient to annihilate
only this type of microorganisms, but without altering the components of the milk.
Pasteurizing is not the same as boiling.
If the milk is boiled:
The structure of the protein is altered as the milk reaches boiling point and is
exposed to very high temperatures.
Cheese can no longer be taken out.
The milk will have less calcium.
The milk will decrease in its vitamin content.
On the other hand, if the milk is pasteurized:

The alteration of proteins is avoided.

It will maintain its vitamin content.
It will have a little more calcium.

Higher quality derivative products can be obtained.

Microorganisms that produce tuberculosis, diphtheria, and polio are eliminated.
The use of cream is diverse. The cream sold for consumption has
different fatty contents and is intended for the preparation of desserts, use in the
home cooking and direct consumption.
For the preparation of cream, the process described above is followed.
continuation:
1. Reception and filtration: the milk is received and filtered as explained.
previously.
2. Skimmed: it is the process of separating the fatty part from the milk that is
do it with a manual or electric cream separator.
3.Packaged: the obtained cream is packaged in grade plastic bags.
food of different presentations. It must be ensured that the bags are
are found completely clean, free of dust, water, or other substances that
they can contaminate the product.
4. Stored: the packaged cream must be stored under refrigeration
suitable at 8 °C, in a sealed, humidity-free environment, with access
restricted and on separate shelves from products that may contaminate it,
such as meats, fruits, vegetables, etc.

1.7.2. Preparation of Butter

It is a pasty mixture (water-in-oil emulsion), with a high content of
fat, equal to or greater than 80%. It is obtained from the cream or milk fat,
it can be fresh or sour cream. For the preparation of washed butter at
starting from sour cream, the process that is described below is followed:
1.Blend: this operation is performed with a blender and aims to combine the
fat globules to form butter. The duration of whipping time
it depends on the temperature of the cream, but it is recommended that the cream has
a temperature between 4 – 14 °C.
2. Washing: when the butter is starting to form, water is added.
cold to favor the formation of butter grains.
3. Desuerado: when the fat separates from the non-fat phase, which constitutes the
5. Kneading: it aims to clean the butter from the last traces of whey.
and of wash water that contains and to homogenize the paste as much as possible
possible.
The kneading should not be overdone, especially in summer, so that the butter does not
lose part of its qualities, become soft, and take on a defective appearance.
6.Packaged: the butter is packaged immediately after kneading in
the presentations that I consider appropriate, as long as the material of
packaging should be suitable for food packaging.
7.Stored: the packaged butter should be stored between 8 and 10 °C.

1.7.3. Cheese Production

Cheese is the oldest way to preserve the main elements.
nutritional (protein, minerals, fat, calcium, phosphorus, and vitamins) of milk.
It is a preserve obtained by the coagulation of milk and by acidification.
dehydration of the curd.
The process for making cheese follows the steps described at
continuation:
Remember the preliminary operations: reception, filtering, and pasteurization already
explained are treatments that milk must receive regardless of the type
of cheese that is made.
Skimmed: it is the process of reducing the fat levels in milk.
The magnitude of the skimming depends on the type of cheese to be produced and on the
characteristic that each company wants to give to its product.

2. Coagulation: A coagulant agent (rennet) is applied to separate the casein.

(main milk protein) of the whey. After adding the rennet, it is left to
rest for 30 - 45 minutes and must maintain the temperature between 32 - 35
°C, since during coagulation, the milk and the forming curd...
They cool down, the grains result in irregular sizes and the moisture will not be uniform.
the curd cutting includes a vertical cut and a horizontal cut to form
cubes.
The beating aims to give consistency to the curd grain, it is carried out
gently so as not to pulverize the curd, and as the mixing progresses, it is added
apply more force, the grain decreases in volume and becomes more consistent, due to
the loss of serum.
4. Desuerado: this operation involves the total or partial removal of the serum.
according to the type of cheese being made. At the end of stirring, it is left
some moments at rest. The curds settle at the bottom of
the tub while the serum will remain on the top. In this way it will be
it is possible to extract the serum without difficulty.

5. Salting: Once the dewatering stage is complete, salting begins, which benefits the
lactic acid production enhances the aroma and contributes to preservation of
cheese and its curing. Prior to performing the salting itself, it is necessary to crush the
dry curd. The crushing is done manually, ensuring that they remain
pieces of curd of similar size so that the penetration of the salt is
homogeneous.
6. Pressing: To start the pressing, the curd is placed inside molds. The
the objective of pressing is to eliminate some more whey, joining the grain making the
more compact mass and definitely give the desired format.
The type of cheese determines the intensity and duration of pressing. Some
cheeses do not receive any pressure and only the full molds are given.
turn regularly, so that the weight of the curd helps to achieve the
necessary compaction.
7. Packed: the cheese must be packed in containers or bags that do not damage it.
quality nor affect safety, and also preserve their properties
organoleptic.
8.Stored: The finished product must be stored under refrigeration
to avoid acidification and overripening.
1.7.4. Preparation of Fresh Cheese

1.7.5. Preparation of Cream Cheese

1.7.6. Preparation of Smoked Cheese

1.7.7. Preparation of Mozzarella Cheese
This type of cheese is widely used for making pizzas, when it is almost
dry and in salads, when it is fresh. The process described in
continuation:
1. Addition of ferment: add ½ liter of acidic whey for every 10 liters of
milk. Let it rest for 45 minutes.
2. Coagulation: add the rennet and mix for one minute. Let it rest for a
hour.
3. Breaking the curd: cut the curd into cubes and let rest for 10
minutes. Then make the fine break by beating slowly. Let it rest for 30
minutes.
4. Desuerado: remove half of the whey and let it rest for 3 hours. After this
time, take pieces of curd and if they stretch with hot water move on to the next
Go ahead, and if it still doesn't stretch, let it rest a little longer.

5. Salty: finely chop the curd and add salt to taste.

6. Heat treatment: add hot water and stir until a dough is formed.
brilliant and elastic.
7. Molding: stretch into threads and then place inside the molds and
Keep them for a day, without applying weight to the molds.

8. Packed and stored: packaged in the convenient presentations for

its commercialization and store in refrigeration at a temperature of 6 to 8 °C for
aging the cheese.
1.7.8. Yogurt Production
Yogurt is a dairy product obtained through bacterial fermentation of the
milk. It is often flavored with fruit, vanilla, chocolate, and other flavorings, but
it can also be made without adding them. If you want to make yogurt you must carry out the
next procedure:
1. Cooking: Boil whole or skim milk at 90 °C for 20 seconds.
2. Cooled: after boiling, cool to 34 °C.
3. Addition of yeast: add one tablespoon of commercial yogurt for each
liter of milk.
4. Incubated: incubate at 34 °C for one day.
5. Addition of additives: sweeten and/or mix the yogurt with fruits.
6. Packaging: pour the yogurt into clean containers and ensure they close properly.
hermetically.
7. Storage: keep the yogurt refrigerated
 Conclusion
This paper concludes that in the dairy product market there exists
a wide variety of final products obtained in different ways, the
most of these products that we consume today have a very
ancient and therefore a very traditional manufacturing process, with the passage of
In recent years, these processes have been subjected to industrial modifications to
increase its efficiency, benefiting humanity.
Milk is very important, as are its derivatives, since they provide many
nutrients, in addition to water and minerals. It is rich in proteins and sugars,
important for the organism. Among the proteins, casein stands out, various
seroglobulins and albumins, as well as others useful such as lactoferrin. The
Milk and its derivatives are very complete foods as they contain all three
immediate principles that are proteins, lipids, and carbohydrates. Additionally,
they are rich in B vitamins, vitamins A and D, and minerals such as calcium.
It is also worth mentioning the importance of the dairy industry as it is a
vital part of the global food system and plays an important role in the
sustainability of rural areas in particular. It is well known that
the dairy industry actively contributes to the economy of a large number of
Annex
 Bibliography
Castellón, J., & Cáceres, V. (n.d.). Manual of Good Hygiene Practices
Food.
Díaz, A. (2009). Good manufacturing practices: a guide for small and
medium agro-entrepreneurs.
Solano, A., & Calle, M. (June 2004). Preparation of fresh cheese
Salazar, M., & Luna, L. (February 2-3, 2012). Dairy Products.
 Activities
What are dairy products?

What is milk?

3. Cite three Milk quality analyses

6. Create a flowchart on cheese production.