Newsletter | Tech-Knowledge January 2024 Issue 03 | PMG Engineering

Tech-Knowledge January 2024 Issue 03

"Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria. Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market. Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!"

www.pmg.engineering Vol .03-Issue .03-January 2024 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .03-January 2024 CONTENTS 1. WHITE PAPER A. Yogurt and its commercial processing B. Paneer processing 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 2-5 6-7 8 9-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .03-January 2024 YOGHURT AND ITS COMMERCIAL PROCESSING Introduction Principle behind Yoghurt making Milk and its processing has evolved a long way from being consumed as liquid milk to processing of milk to various dairy based product. If we are to list, some of the well known product frequently used in almost all household are Curd, Youghurt, lassi, chach, paneer, dairy sweets etc. Requirement of these processing evolved from the fact, that milk is highly perishable in nature and cannot be stored long, hnec processing if milk help in achieving the product shelf life from certain days to months. bulgaricus Lactobacillus Yoghurt, it is feremented dairy product having sort of thick consistency. And as per FDA code of Federal Regulations – “yogurt is a food produced by culturing cream, milk, partially skimmed milk, or skim milk alone or in combination with a bacterial lactic acid–producing culture that contains the bacteria and Streptococcus thermophilus.” Being a rich source of protein and calcium, the fermentation process facilitate the absorption of nutrients in our body. The live bacteria in yoghurt promotes the balancing of good and required microflora in stomach hence promoting digestion. Apart and Streptococcus thermophilus other bacterial culture such as Lactobacillus acidophilus, Lactobacillus subsp. Casei, and Bifido-bacteria as probiotic culture. Lactobacillus bulgaricus from into The bacterial fermentation of milk facilitates the yoghurt manufacturing process. The process starts with bacteria fermenting the present milk sugar of milk lacit acid lactic acids. The produced brings down the milk pH to range of 4 and this causes the beginning of protein coagulatation in milk. The influential parameters for yoghurt thickness, consistency, texture and taste are -Starter culture -Fat content of milk -Amount if milk solid, protein set Another approach consistency product to add skimmed milk powder- the catch point being, addition of skim milk powder to cold milk rather than heated milk or instead of firmer yoghurt, stringy natured yoghurt will be observed. to have is thick and Yoghurt and its type Natural Yoghurt – When no flavour or sweetener are added to the prepared yoghurt Flavoured- Have added flavour and sweeter that can be natural or artificial sweeteners Greek Yoghurt – Natural yoghurt goes through straining process to remove whey content. The thick remaining is Greek yoghurt. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .03-January 2024 PLATE HEAT EXCHANGER Nutritional chart of yogurt Greek Style Yoghurt- Natural Yoghurt when thickened with milk solids and stabilizers rather than straining. Set Yoghurt- Yohurt when fermented in final packing material to get set form. Stirred Yoghurt- After incubation period is over and yoghurt proceeds for filling it is stirred at particular RPM for certain time to cut have stirred yoghurt Drinking Yoghurt- To fluidity and flavour, milk is added along with desired fruit and fruit syrups. Frozen Yoghurt- Regular yoghurt is mixed with pasteurized ice cream mix of milk cream and sugar along with other ingredients such as stabilizers and then frozen Yohurt Cheese – Also known as “Labna” , which has its whey drained increase the How is Yoghurt Processed ? Yoghurt process or commercial manufacturing have following steps involved - Step-1: Milk Composition There is desirable characteristic that is required to start with yoghurt processing. As mentioned, the texture and end consistency depend upon milk composition and to be specific – milk solids. To increase the protein content, skim milk powder is also added in cold milk which enhances the texture. is Step-2: Pasteurization The pasteurization step to kill pathogenic microorganism from milk so that the processed product is free of any form of contamination. The process can be either batch pasteurization or continuous pasteurization depending upon the facility. Pasteurization is done at temperature range of 90-95 Deg C with holding time of 10 minutes. Step-3: Homogenization Along with pasteurization, the milk is homogenized where the fat globules are uniformly broken in to smaller consistent product. Step-4: Cooling Milk is cooled down to temperature of 42+2 Deg C, which growth temperature to bacteria. to provide most suitable is Step-5: Fermentation Milk is inoculated with the fermentation culture to a concentration range of 1.5-2% and the temperature of milk is maintained at 42+2 Deg C for 4-6 hours, depending upon the time required to attain the lower pH of 4 flavors/fruits and other Step-6: Addition of ingredients Flavors are added to product after cooling. Reducing the temperature stops the fermentation process, hence reduces the change or acidity change. Flavour addition is also dependent on the type of final product required- In case of set curd, fruits are added at the bottom of the packing cup and then filled with product, while it can also be belended with product during/after fermentation process and then cooled for packing. Yoghurt with abundant nutritive value is currently under extensive studies, to unveil many other health benefits of taking yoghurt in diet apart form already known benefits such as acting as immunity booster, reducing chances of infection and reducing risk of colon cancers. To make it more attractive and to satiate the demand of consumers, research works are going on for new flavour developments, along with increasing nutritional content an decreasing the shelf life of yogurt. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .03-January 2024 PANEER PROCESSING Introduction Paneer is an unaged variety of cheese, classified as a traditional Indian dairy product and is known to be one of the most popular party foods among vegetarians. Undeniably paneer is a versatile delight which happens to be the most loved main course, side dish and appetizer delicacy. No matter how you prepare paneer, its amazing taste can add soul to any party or occasion. Popularly consumed in South Asian subcontinents, especially in India; From appetizer to desserts, paneer can certainly food experience up by a notch. take your Interestingly, every year about 5% of milk is converted to paneer. Indian paneer is the fresh and non-melting cheese, which is prepared by curdling of milk using some citric acid or any acidic vegetable liquid. The curdled milk is also called as chena or cottage cheese. The only minor difference between Indian paneer and regular cottage traditional cheese is that cottage cheese contains a little salt. is obtained by Paneer the acid and heat coagulation of milk at a high temperature. Paneer contains large structural aggregates of proteins formed during the coagulation of milk in which milk fat and other colloidal and soluble milk solids are entrained with whey. According to FSSR, paneer shall not contain more than 70% moisture and the fat content should not be less than 50% of dry matter. Good quality paneer is characterized by a white color, sweet, mildly acidic flavor, spongy body, and a closely knit texture. Paneer has a high nutritional profile as it retains about 90% of the fat and protein, 50% of the minerals, and 10% of the lactose of the original milk. The proximate composition of paneer is 54% moisture, 17.5% proteins, 25% fat, 2% lactose, and 1.5% minerals. Manufacturing of Paneer Commercial production of paneer involves 6 process steps-: Step 1: Milk Standardization For commercial manufacture of paneer buffalo milk is standardized to 5.8% fat having 9.5% SNF (standardize the buffalo milk to a fat: SNF ratio of 1:1.65). Step 2: Heat Treatment: After standardization of milk, it is heated to 90°C without holding (or 82°C with 5 minutes holding) in a jacketed closed vessel known as Paneer Vat. Then is allowed to cool down to 70°C. Heat milk treatment of causes microorganisms, denatures whey proteins and retards colloidal calcium phosphate solubility. destruction of milk PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .03-January 2024 Step 3: Coagulation and Draining of Whey Coagulation is done at about 70°C by slowly pouring 1% hot (70°C) citric acid solution with constant stirring till a clean whey is separated (pH 5.30 to 5.35) and coagulum is allowed to settle for 5 minutes, after which the whey is drained off. Step 4: Hooping The curd so obtained is filled into hoops lined with cloth. Step 5: Pressing Pressure is applied on top of the hoop at a rate of 0.5 to 1kg/cm2. The surface of hoops must contain holes to facilitate whey expulsion. Good quality product can be prepared by pressing for around 15 min. Step 6: Dipping in Chilled Water The pressed blocks of paneer are removed from the hoops and immersed in chilled water for 2-3 hrs. The chilled paneer is then removed from water to drain out. This step assists in developing texture and speeds up the cooling process. The water used for chilling should be of good bacteriological quality. Step 7: Packing Finally, paneer blocks are wrapped in parchment paper / polyethylene bags and placed in cold room at about 5 to 10°C. Quality Affecting Factors Type of milk Paneer prepared from buffalo milk will have desirable frying properties, body and texture as compared to cow milk. The cow milk paneer is too soft, weak, and fragile and during cooking it tend to disintegrate. Paneer made from skim milk has chewy, rubbery, and hard body. Quality of Milk To obtain paneer of good quality, the milk must be fresh and free from off flavor. Growth of psychotropic organisms should be minimized to restrict the off- flavor development. The milk with COB positive and low acidity is not suitable for paneer making. Paneer made from such milk has weak body and texture, more moisture, acidic smell and not safe for human consumption. Type and Strength of Coagulant Citric acid is generally used as a coagulant. The concentration of citric acid used for best results is 1%. A higher concentration may lead to a harder product with a higher loss of solids. For coagulating 1 kg of milk, about 2–2.5 g of food-grade citric acid is used. Heat Treatment of Milk The milk is heated to 90°C without holding or 82°C for 5 minutes to maximize the total solids recovery. Whey proteins especially ß-lactoglobulin and a-lactalbumin form a complex with Қ-casein and retain with the curd thus increase the yield of the product. The high heat treatment flavor by imparts desirable controlled liberation of sulfhydryl compounds. cooked Coagulation Temperature At 70° C, paneer has the best organoleptic and frying quality in terms of shape retention, softness, and integrity. pH of Coagulation The optimum pH of coagulation of milk at 70°C is 5.30-5.35. The moisture retention in paneer decreases with the fall in pH and consequently the yield also decreases. Optimum pH when cow milk is used for paneer preparation is 5.2. in Due to increasing demand for paneer, advancement is required in the manufacturing of paneer which will result in production cost, and increase in shelf life of paneer as well as production of new varieties of paneer for health-conscious people. increased yield of paneer, reduction PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Cosmo Plastech bags are certified by the internationally renowned FSSC 22000 for food packaging. Plant-based pleasure and pizza are combined in Brik Oven's new vegan menu. Thermoforming, injection moulding, and rigid sheet manufacturer Cosmo Plastech from Cosmo First have earned the FSSC 22000 food safety certification, which is needed for any packaging material that comes into direct contact with food. The criteria of FSSC 22000 assist businesses in managing risk in various contexts, including environmental monitoring programs, food fraud, food defence, food safety and quality culture, quality control, and allergen management. The certification is founded on the widely accepted ISO 22000 standard. Benefits of the FSSC 22000 accreditation for the business and its stakeholders include a dedication to recognizing, assessing, and mitigating food safety risks to prevent direct or indirect harm to consumers. It supports both legal compliance and food quality and safety needs. In celebration of Veganuary, a month-long plant-powered promise, and Brik Oven's scorching special menu, Bangalore's favourite spot for handmade Neapolitan pizzas, unveils an exciting new vegan menu! Everyone wins since the Veganuary menu features a tempting selection of dishes made with vivid, fresh ingredients that appeal to vegans and non- vegans. Brik is proud of its house-made vegan mozzarella, prepared from cashew milk, which gives each item a creamy, decadent touch. On the other hand, the sourdough bread is carefully fermented for at least 72 hours, giving it an exceptional texture and flavour depth. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Through its "King Farmers Cohort" initiative, BioPrime seeks to develop leaders in sustainable agriculture. Mandaviya opens Neelkanth Van's first sanitary and healthful food street. BioPrime AgriSolutions, introduction of its "King Farmers Cohort" With the preeminent a initiative, in creating that specializes biotechnology company innovative agri-biologicals, farmer empowerment. Farmers will receive knowledge and skills appropriate to their region and crop through this project, enabling them to prosper in the changing agricultural landscape. Cohort members will receive technical and business support throughout the crop cycle through group farm visits, one-on-one support, mentorships, and concentrated technical training sessions. revolutionizing is by The King Farmers Cohort promotes a holistic approach to agriculture production maximization and emphasizing essential areas such as creating profitability, managing soil health, and adopting climate-resilient methods. beyond simple going the general public and Prasadam aims to provide the general public with safe, wholesome local and traditional meals nationwide. This initiative will promote safe and healthful eating practices among tourists. Dr Mansukh Mandaviya, the Union Minister for Health and Family Welfare, made this claim at the opening of "Prasadam," the nation's first clean and nutritious food street, at Neelkanth Van, Mahakal Lok, in Ujjain, Madhya Pradesh. Dr Mohan Yadav, the chief minister of Madhya Pradesh; Rajendra Shukla, the deputy chief minister; Narendra Shivaji Patel, the minister of state for the state's public health and family welfare, and Lok Sabha member Anil Firojiya joined him. Associated Alcohol & Breweries introduces a handcrafted, premium gin to broaden its offering. The renowned alco-beverage sector leader Associated Alcohols & Breweries Limited, a trailblazing flagship company within the prestigious Associated Kedia Group, has announced the release of "Nicobar," a handcrafted premium gin. Nicobar is a well-blended spirit that tastes intensely floral without sacrificing strength. It has hibiscus and elderflower infusions, and the peppery sting of grains of paradise balances the drink's delicate flavour. It's unique because it's the only gin in the nation made with three different varieties of juniper. This gin's well-rounded flavour profile is enhanced by adding citrus notes from coriander seeds and sweet orange peel, contributing to its richness. It's a sophisticated spirit that's good on its own. AABL deliberately purchased specialized copper stills due to their exceptional craftsmanship and distillation. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 12 JANUARY NATIONAL YOUTH DAY National Youth Day celebrates the energy, enthusiasm, and potential of young people worldwide. Observed on January 12th, it honors the birthday of Swami Vivekananda, emphasizing youth empowerment and leadership. 13 JANUARY LOHRI Lohri is a popular Punjabi folk festival celebrated primarily by the Sikh and Hindu communities in the Indian state of Punjab and other parts of North India. It marks the culmination of winter and the onset of longer days, symbolizing the harvesting of winter crops. 15 JANUARY MAKAR SANKRANTI Makar Sankranti is a Hindu festival celebrated in India and Nepal, marking the transition of the sun into the zodiac sign of Capricorn (Makara). It usually falls on the 14th or 15th of January every year. The festival signifies the end of the winter solstice and the beginning of longer days. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U N A J PMG DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 2/3 Fact 1 Vinegar, a versatile liquid derived from fermented ethanol, is a culinary staple renowned for its tangy flavor and acidity. Beyond its use in cooking, vinegar serves as a natural cleaner, preservative, and health aid. With various types like apple cider and balsamic, it has found a place in diverse cuisines worldwide. Its acidic properties make it a valuable ingredient, offering both culinary and practical applications. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 2 Mustard, a versatile condiment derived from the seeds of the mustard plant, adds a zesty kick to culinary creations worldwide. Renowned for its pungent flavor and vibrant yellow hue, mustard enhances a myriad of dishes, from sandwiches and dressings to marinades and sauces. Its rich history spans cultures, and its distinct taste continues to captivate palates, making mustard an in the global indispensable element gastronomic tapestry. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 3 Mayonnaise, a versatile condiment, is a creamy emulsion of oil, egg yolks, vinegar, and seasonings. Renowned for its rich texture and tangy flavor, it enhances sandwiches, salads, and various dishes. A culinary staple, mayonnaise's smooth consistency and ability to bind ingredients make it a go-to choice for chefs and home cooks alike, elevating the taste and texture of a wide array of culinary creations. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 4 Ketchup, a versatile condiment, has become a staple in global cuisine. Originating from China, it underwent transformations across cultures to evolve into the tomato-based sauce we know today. Its sweet and tangy profile enhances a myriad of dishes, from classic burgers to gourmet creations. With a rich history and widespread popularity, ketchup continues to be a beloved companion in kitchens worldwide, adding a burst of flavor to countless meals. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .03-January 2024 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry Meeting Global Benchmarks Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety PEOPLE DELIVERING RESULTS Safe-by-choice. First Time Quality. Maximize Value. Objectivity. Ownership. Reliable and Trustworthy Business. MAKING CUSTOMERS THE INDUSTRY LEADERS ENGINEERING MUST CREATE BUSINESS VALUE MEET THE EXPECTATIONS OF ALL STAKEHOLDERS OPTIMAL ENGINEERING Website Link Click Here Follow Us on

PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge January 2024 Issue 03