Presentation | Milk Curdling technologies | PMG Engineering

Milk Curdling technologies

Milk curdling is a process that results in the separation of milk into curd (solid) and whey (liquid) components. This process is used in the production of various dairy products, such as cheese, yogurt, and sour cream. The choice of curdling technology will depend on the desired end-product and the specific requirements of the production process. The use of modern curdling technologies and equipment can help to improve the efficiency and consistency of the curdling process and ensure that the final product meets the desired quality and safety standards.

PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering Milk Curdling Technology A brief rundown of the various methods Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering Content 1. What is curdling? 2. Why does milk curdle? 3. Ways to curdle milk 4. 5. 6. Industrial milk curdling Few clever applications of curdled milk Reference Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 2 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 1. What is curdling? • Through the physio-chemical processes of flocculation, creaming, and coalescence, curdling is the separation of an emulsion or colloid into substantial portions with differing compositions. Milk curdling into curd or Dahi Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 3 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 2. Why does milk curdle? Milk is made predominantly of fat, protein, and lactose sugar. Milk fat is suspended in the water as fine droplets, which makes it an emulsion. Milk proteins, are mostly whey and casein. Micelles - spherical structures that allow milk proteins to stay in suspension. Without it the casein will leak out of the solution because the micelle keeps the casein protein in suspension. The result of this process of milk is curdling. Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 4 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3. Ways to curdle milk Cottage cheese, ricotta, paneer, and cream cheese start with milk curdling. 3.1. With acid 3.2. With heat Ways to start milk coagulation. 3.3. Milk ageing 3.3.1. Fermentation 3.4. With specific enzymes Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 5 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.1 With acid Warming the milk Heat substantially speeds up the process, causing the milk to curdle more quickly. Addition of acid In acidic milk, the negative charge that keeps the groupings apart is neutralized. Casein proteins cluster together as a result, causing the milk to separate and become curdled. Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 6 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.2 With heat • Milk will not begin to curdle until it reaches a temperature of 82°C. To maximize and speed up the curdling effect, the temperature should be left to climb even higher. • Butterfat, proteins, and water are combined to form milk, referred to as an emulsion. • The three components of the emulsion separate when milk is heated. Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 7 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.3 Milk aging "spoiled" used The words interchangeably in reference to milk; nevertheless, there is a slight distinction. sometimes "sour" and are Spoiled milk is the pasteurized milk that has developed an odd taste and odour as a result of microorganisms that managed to survive the pasteurization process. On the other hand, unpasteurized, raw milk that has started to naturally ferment is frequently specifically referred to as sour milk. Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 8 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.3.1 Fermentation 1. Yoghurt or curd are products of the fermentation of milk. 2. LAB and casein undergo a chemical process that results in the curd. 4. Denaturation causes the globular proteins to be transformed into fibrous proteins, giving thick texture. 3. Enzymes are used by bacteria to convert lactose into ATP -producing lactic acid as a byproduct. Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 9 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.4 With enzyme Chymosin, for example, is an enzyme that alters the casein micelle structure to make milk curdle. Proteases are enzymes that disrupt the casein micelle structure by chopping up proteins, causing milk to curdle. Chemical reaction between bacteria and casein denatures and converts globular proteins into fibrous proteins, causing milk to curdle. 10 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 4. Industrial milk curdling (Dahi) 1.Reception of milk 8.Inoculation 9.Packaging 2.Pre-heating 7.Pre-heating 10.Incubation 3.Standardization 6.Pasteurization 11.Cooling 4.Preheating (Optional) 5.Homogenizati on 12.Storage 11 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 4. Industrial milk curdling 1. Reception of milk - Fresh, high- quality milk is received and tested for SNF and fat percentage. 2. Preheating: Done at 30–40°C. 3. Standardization – 5% to 3.0% fat and 10% solid-not-fat is maintained. 4. Preheating (Optional) - Heating up to 60°C. 12 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 4. Industrial milk curdling 5. Homogenization - The uniform distribution of fat globules by applying pressure via a very small opening. 6. Pasteurization – Heated up to 85– 90°C for 15–30 minutes. Temperature is lowered to 3-4°C for pasteurization. 7. Pre-heating - Pasteurized milk is preheated to 40- 45°C 8. Inoculation – Done at a temp of 37°C with 1-2% of a starting culture. Tanks are monitored for acidity (4.2–4.5 pH) 13 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 4. Industrial milk curdling 9. Packaging - Plastic cups, polyethylene, polypropylene, and other packing materials. 10. Incubation - Carried out at 30- 42°C for approximately 4-5 hours. 11. Cooling - To ensure proper setup, crates are moved into a room with a temperature of 3–4°C. 12. Storage - Kept below 6°C in the cold store. 14 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 5. Few clever applications of curdled milk For making salad dressing Tender chicken, cottage cheese, and baking Can be used in a variety of cooking recipe Can be used as a gastrointesti nal sanitiser Good for skincare Used in gardening 15 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 6. Reference • https://www.scienceofcooking.com/why-does-milk-curdle.html • https://www.pmg.engineering/curd-processing-an-insight/ • https://www.scientificamerican.com/article/a-milk-curdling- activity/#:~:text=Chymosin%2C%20for%20example%2C%20is%20a n,proteins%2C%20causing%20milk%20to%20curdle. • https://timesofindia.indiatimes.com/life-style/food-news/10-brilliant-uses- of-curdled-milk/photostory/70001725.cms • https://www.wikihow.com/Curdle-Milk# • https://www.thespruceeats.com/prevent-milk-from-curdling-when- cooking- 996067#:~:text=Milk%20is%20a%20mixture%20(called,commonly%20kno wn%20as%20curdled%20milk. • https://www.healthline.com/nutrition/spoiled-milk#spoiled-vs-sour • https://byjus.com/question-answer/describe-how-curd-is-made-from- milk-name-the-becterium-which-converts-milk-into-curd/ 16 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering About PMG Engineering 17 Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients

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