PREPARATION OF FLAVOURED MILK
To learn the procedure for the preparation of flavoured milk.
MATERIALS REQUIRED:
1. Fresh milk standardized to contain approximately 2 to 2.5% fat to be available in adequate quantity.
2. Good quality crystalline sugar at the rate of 6 to 8 kg per 100 kg of milk.
3. Permissible(under the Prevention of Food Adulteration Act) flavours and Colours.
4. Multipurpose vat.
5. Homogenizer (double stage) hooked up with pasteurizer.
6. Avery platform weighing balance to weigh correctly upto 100 gms.
PROCEDURE:
1. Ascertain quantity of product to be made, proportion of ingredients desired a calculate the quantity of milk, sugar, flavour and colour to be used.
2. Weigh the ingredients separately and keep them ready for use.
3. Take the standardized milk in the vat and bring up the temperature to 74°c.
4. Add sugar into the milk with constant agitation. Allow the sugar to dissolve completely into the milk.
5. Homogenize the mix at about 74-75°C in two stages (first stage 150 kg/cm2 a second 50 kg/cm2.
6. Run the homogenized milk back into the vat and pasteurize for 30 minutes at 74°C.
7. cool the product to 5°C and add desired flavour and colour.
8. Fill the product in clean, sterile, standard bottles and store them in cold storage.
9. Leave all equipment properly cleaned and sterilized for further use.
10. Record your observation in Chart.
CHART Flavoured Milk
Date:_______
1. Quantity of milk used___________
2. Quantity of milk fat _____%, SNF_____%, Acidity_______%.
3. Amount of sugar used_____Kgs
4. Heating temperature_______°C, Cooled to___°C.
5. Homogenization: First Stage pressure_____ , second Stage pressure____
6. Cooling temperature_______°C.
7. Amount of colour added_________ml/gm
8. Amount of flavour added________ml/gm
9. Size of the bottles used for filling_____
10. No. of bottles filled_________
11. Loss of milk_________
12. Temperature of storage_________
13. Remark______________