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    Nookaratnam

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    Rathnamala Guruju
    This document discusses dairy and dairy imitation based beverages. It provides details on various types of beverages such as flavored milk, milkshakes, yogurts, custards, eggnogs, and milk tone. The primary ingredient for dairy based beverages is milk which is combined with flavors, colors, and essences. Common processes like standardization, pasteurization, homogenization, and fermentation are used to produce these beverages. The document also provides the processes for making specific beverages like flavored milk, milkshakes, chocolate shakes, and yogurts.

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    Nookaratnam

    Uploaded by

    Rathnamala Guruju
    17 views17 pages
    This document discusses dairy and dairy imitation based beverages. It provides details on various types of beverages such as flavored milk, milkshakes, yogurts, custards, eggnogs, and milk tone. The primary ingredient for dairy based beverages is milk which is combined with flavors, colors, and essences. Common processes like standardization, pasteurization, homogenization, and fermentation are used to produce these beverages. The document also provides the processes for making specific beverages like flavored milk, milkshakes, chocolate shakes, and yogurts.

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    This document discusses dairy and dairy imitation based beverages. It provides details on various types of beverages such as flavored milk, milkshakes, yogurts, custards, eggnogs, and milk tone. The primary ingredient for dairy based beverages is milk which is combined with flavors, colors, and essences. Common processes like standardization, pasteurization, homogenization, and fermentation are used to produce these beverages. The document also provides the processes for making specific beverages like flavored milk, milkshakes, chocolate shakes, and yogurts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    17 views17 pages

    Nookaratnam

    Uploaded by

    Rathnamala Guruju
    This document discusses dairy and dairy imitation based beverages. It provides details on various types of beverages such as flavored milk, milkshakes, yogurts, custards, eggnogs, and milk tone. The primary ingredient for dairy based beverages is milk which is combined with flavors, colors, and essences. Common processes like standardization, pasteurization, homogenization, and fermentation are used to produce these beverages. The document also provides the processes for making specific beverages like flavored milk, milkshakes, chocolate shakes, and yogurts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    Dairy and dairy imitation based beverages 

     
    Course Title: Beverage technology
    Course No: FST-632
     
     
    Submitted To
    Prof. K. S. Gadhe
    Associate Professor
    CFT, VNMKV, Parbhani

    Presented by
    Guruju Nookaratnam
    Reg No: 2021T07M
     
    Dairy Based beverages:-

    This class of beverages are more popular than other due to


    its high nutritional value the addition of milk enhances the
    nutritional quality of beverages.

    The primary ingredient of these beverages is milk. To which


    variety of other constituent are added for mass appeal.
    Dairy and dairy imitation based beverages 

     Flavored milk
     Milk Shake
     Chocolate Shake
     Yoghurt
     Custards
     Other Sweets
     Eggnogs
     Milk tone
    Flavored Milk
    This is the combination of milk with a variety of
    flavor, color and essence.

    It appeal to the younger generation a lot and provide


    the adequate nutrition they need.

    Common flavored used are pineapple, vanilla,


    chocolate and strawberry.
    Process of flavored milk
    Milk

    Standardization (4-4.5% fat)

    Preheating(35-40ºC)

    Mixing(Cocoa, sugar, stabilizer, flavors, colors)

    Pasteurization

    Cooling

    Bottling
    Milk Shake
    Process of milk shake
    Papaya pulp

    Heat to 80 ºC/15 min

    Cool to room temperature

    Milk (Standardized 4 % fat)

    Add papaya pulp (10 %)

    Add of sugar (at 15 %)

    Blend well

    Fill in the glass bottle

    Pasteurization at 85 ºC

    Cool

    Store at room temperature


    Yoghurt
    Process of Yoghurt
    Milk

    Standardization
    (Fat 1.5%, SNF- 11%, pH-6.6- 6.7)

    Pasteurization
    (Temp=62.8°C, Time=30min)

    Homogenization
    (Temp=40-65°C,P=20-140MPa)

    Inoculation with bacterial culture


    (1-2%, Streptococcus thermophillus and Lactobacillus
    bulgaricus)

    Fermentation
    (Temp=40°C-45°C,Time= 4-5 hr)

    Yoghurt
    Chocolate Shake
    Process of Chocolate Shake

    Heating of milk

    Filtration

    Heating along with Stabilizers

    Milk Processing

    Addition of Cocoa Liquor and Sugar Syrup

    Heating

    Filling in Bottles

    Sterilization of bottles

    Cooling and storage


    Other dairy based beverages
    Sweets

    Rabri, thandai, kheer are all made of milk.


    They are semi-viscous in nature and served with nuts.
    Custards

    These are made up of milk and corn flavor with color, essence and
    flavors.
    They are served with fruits, nuts and bread slices.
    Eggnogs

    These are prepared by mixing milk with whole egg or its yolk to yield a
    nourishing drink.
    Eggs imparts a creamy, aerated and smooth consistency to drink.
    Milk tone

    A new product has been developed by CFTRI, Mysore.


    It is a milk based beverage and contains in equal proportion of milk
    and protein emulation from groundnut.
    It can be substitute for ordinary milk and has 3.5 % protein, 2% fat &
    5% sugar.
    Commercial Mixture

    Bourn vita, Milo, Complan and boost are popular drinks, which are
    served with milk to children.
    They provide adequate nutrition to the children, old peoples,
    pregnant and nourishing mothers.
    Thank you…!

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