Skill india

preparation of flavoured and chocolate milk

aim to learn process for preparation of flavoured milk

to learn process for preparation of chocolate milk

relevant information flavour milk is a milk to which some flavours has been added flavoured milk caters to the desire of the consumer for variety and different experience in flavour as flavoured milk is more palatable and hence it may increase the sale of milk it also put skim milk to profitable use. when the milk is used the product should contain a milk fat percent at least the minimum legal requirements for market milk but when the fat level is lower the term drink is used the main type of flavoured milk are fruit flavoured milk chocolate flavoured milk and sterilized flavoured milk.

precaution don’t use fruit syrup containing acids avoid excessive sugar concentration use ingredients as per requirement maintain hygiene during processing care should be taken to see that there is a pleasant blend of sweet fruity and milky flavour.

material required apparatus

milk chocolate cocoa powder sugar stabilizer flavour essence colour glass bottle etc

procedure for preparation of flavoured milk permitted fruit flavours essence together with permitted colours and sugar are used. the common flavour are used are strawberry orange lemon pineapple banana vanilla pista etc pure fruits juice or syrup can be satisfactorily combined with the milk to form milk Shake.

receiving milk

standardization

pre heating

homogenization 2500 psi

mixing of flavour sugar and stabilizer

pasteurization

cooling

bottling and storage.

flow diagram for flavoured milk

preparation of khoa peda bhurfi and gulabjamun

aim to concentrate milk into dough mass by dedication

to assess the quality of concentrated dough mass khoa

relevant information

khoa is partially dehydrated traditional milk products by thermal evaporation of whole milk or standardized milk to about 65 percent of TS in an open pan it is an important base product for the preparation of various Indian sweet meals normally buffalo milk is preferred because it gives most desirable products acco6to FSSAI khoa shall contain not less than 30 percent fat on dry matter basis there are 3 types of khoa pimdi used for burfi and peda dhap used for gulab jamun and danedar used for the kalakand

principal

the principal behind khoa making is continuously heating boiling along with stirring and scrapping of milk so that excessive moisture is evaported partial denaturation of protein takes place and typical heated flavoured and slightly graining texture is developed in the final product. it attaints a semisolid mass of milk solids.

precaution select milk of good quality having fat and SNF ratio of 0.5 :1.0.

take at most care while stirring hot kilk during desiccation to avoid splashing and excessive charring.

material required buffalo milk or cowilk vegetables parchament paper.

apparatus

iron karahi 10 kg capacity with loop handles on either side weighing balance fuel supply khunti 65 cm length and 7.5 cm flattened end shallow tray thermometer.

procedure take required quantity of milk in iron karahi shallow pat

keep The karahi on non smoky fire and bring the milk to boiling temperature

start the stirring of milk continuosly and scrap all the parts of the pan covering the milk stir the milk at about 100 rpm this would help constant evaporation of moisture and progressive thickening of milk.

the thickened mass shows spurting abrupt change in colour and consistency at this stage also vigorous stirring and desiccation are continued till the viscous product reaches a pasty consistency and leaves the sides of pan at this stage give close attention and reduce the fire so as to lower down the temperature to 80 to 88 degree Celsius the final product is ready when it shows signs of sticking together.

remove the pan from the fire work the content s in it up and down and spreading it to the part of karahi after some time remove the khoa on parchment paper and make circular weigh the quantity of khoa .

And this is finally the product is ready to eat . this is very easy to make it , and ingredients also are easily available so by buying it from the market which are sometimes unhealthy you can prepare or make it at home easily .

observation

particulars milk upon cow and buffalo milk

quantity of milk used

total solids content of milk

yield of khoa obtained

percentage yield of khoa

time required for khoa