Contents 1. The milk, as row material .............................................................................................. 1.1. Development of the modern milk production...................................................... 1.2. Formation and yielding of milk .......................................................................... 1.3. Factors influencing milk production ................................................................... 2. The nutritional properties of the constituents of milk.................................................. 2.1. Water ................................................................................................................. 2.2. Proteins .............................................................................................................. 2.3. Fats and other lipids ........................................................................................... 2.4. Lactose............................................................................................................... 2.5. Other components .............................................................................................. 2.6. Property of the milk ........................................................................................... 2.6.1. More important physical-chemical properties................................................ 2.6.2. Biological properties ...................................................................................... 3. Microorganisms of milk................................................................................................. 3.1. Microorganisms in milk and milk products......................................................... 3.1.1. Lactose fermenting yeasts ............................................................................... 3.1.2. Moulds ........................................................................................................... 3.1.3. Bacteria.......................................................................................................... 3.1.4. The most important microorganisms of milk and milk products ...................... 3.1.5. The most important microorganisms of milk and milk products causing deterioration .................................................................................................. 3.1.6. Cultures used in milk industry ........................................................................ 3.2. Dairy products and food safety ........................................................................... 4. The primary treatment of fresh milk ............................................................................ 4.1. Cleaning of the milk ........................................................................................... 4.2. Refrigeration of the milk .................................................................................... 4.3. Storage ............................................................................................................... 5. Acceptance and qualification of the milk ...................................................................... 5.1. Quantitative acceptance ...................................................................................... 5.2. Qualitative acceptance........................................................................................ 6. Qualification of the row milk ........................................................................................ 6.1. Requirements of the row milk by EU.................................................................. 6.2. Germ number 6.3. Somatic cell count .............................................................................................. 6.4. Extraneous inhibitory materials in milk .............................................................. 7. The more important operations of milk processing ..................................................... 7.1. Decantation ........................................................................................................ 7.1.1. Theoretical basis of decantation ..................................................................... 7.1.2. The practice of decantation ............................................................................ 7.2. Heath treatment .................................................................................................. 7.2.1. Theoretical basis of heath treatment ............................................................... 7.2.2. The practice of heath treatment 7.3. Cooling of the milk ............................................................................................
7.4.
Homogenization .................................................................................................
7.4.1. Theoretical basis of homogenization............................................................... 7.4.2. The practice of homogenization ...................................................................... 7.5. Adjustment of fat content ................................................................................... 7.6. Flavoring and stabilization of milk products ....................................................... 7.6.1. Flavoring ....................................................................................................... 7.6.2. Outwork of additives....................................................................................... 7.6.3. Stabilization ................................................................................................... 7.7. Filling, packing .................................................................................................. 7.7.1. Treatments with long storage life.................................................................... 7.7.2. Packing of fresh milk products........................................................................ 7.8. Special treatments in milk industry..................................................................... 7.8.1. Coagulation.................................................................................................... 7.8.2. Processing, emulsifying .................................................................................. 7.8.3. Ultrafiltration ................................................................................................. 7.8.4. Expansion....................................................................................................... 7.8.5. Freezing of ice creams.................................................................................... 7.8.6. Postheating, stabilization ............................................................................... 7.8.7. Re-emulsifying................................................................................................ 7.9. Technological features of cultured milk products ............................................... 7.9.1. Determination and significance of microbial cultures ..................................... 7.9.2. Alignment of microbial cultures ...................................................................... 8. Manufacture of milk and cream products .................................................................... 8.1. Manufacture of heat treated milk and cream products ......................................... 8.1.1. Different heat treated liquid milk products...................................................... 8.1.2. Flavored cream products ................................................................................ 8.1.3. Manufacture of different candied whipped cream products ............................. 8.2. Stable and half stable milk products ................................................................... 8.3. Typical wrapping methods ................................................................................. 8.4. Storage of freshly consumed and ultra high temperature milk products............... 8.5. Failures of cream products ................................................................................. 8.5.1. Failures of freshly consumed pasteurized milk products ................................. 8.5.2. Frequent failures of ultra pasteurized milk products ....................................... 9. Manufacture of sour milk and cream products ............................................................ 9.1. Manufacture of sour milk products ..................................................................... 9.1.1. Heat treatment of the basic material ............................................................... 9.1.2. Coagulation.................................................................................................... 9.1.3. Stirring ........................................................................................................... 9.1.4. Ripening ......................................................................................................... 9.1.5. Post heat treatment, and warm pouring .......................................................... 9.2. Packing of sour milk and cream products ........................................................... 9.2.1. Instruments with prefabricated glasses and crucibles ..................................... 9.2.2. Packing instruments for boxes ........................................................................ 9.3. Manufacture of yogurt products.......................................................................... 9.4. Manufacture of sour cream ................................................................................. 9.5. Manufacture of kefir........................................................................................... 9.6. Typical failures of sour milk and cream products ...............................................
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10. Manufacture of butter and butter products ................................................................. 10.1. Determination of the product group .................................................................... 10.2. Basic and admixture materials of butter production ............................................ 10.3. Processes of butter making ................................................................................. 10.4. Treatment and preparation of the cream.............................................................. 10.5. Ripening of the cream ........................................................................................ 10.5.1. Physical ripening............................................................................................ 10.5.2. Biological ripening ......................................................................................... 10.5.3. Ripening by heath step method ....................................................................... 10.6. Manufacture of butter making ............................................................................ 10.6.1. Churning ........................................................................................................ 10.6.2. Washing of the butter...................................................................................... 10.6.3. Massage of the butter ..................................................................................... 10.6.4. Adjustment of water content and pH ............................................................... 10.6.5. Hardening of the butter stock (posthardening) ................................................ 10.6.6. Packing and storing of butter ......................................................................... 10.7. Methods for butter making ................................................................................. 10.7.1. Butter making by fractional processes ............................................................ 10.7.2. Continual butter making ................................................................................. 10.8. Manufacture of butter cream .............................................................................. 10.9. Typical failures of butter and butter products...................................................... 10.9.1. Failure of substance ....................................................................................... 10.9.2. Failure of taste and odor ................................................................................ 10.9.3. Failure of colour and reputation..................................................................... 10.10. Machines of butter production ............................................................................ 11. Cheese production ....................................................................................................... 11.1. Grouping of cheeses ........................................................................................... 11.2. Separation of the cheese milk ............................................................................. 11.3. Fat content, heath treatment, ripening ................................................................. 11.4. Improvement of cheese milk .............................................................................. 11.5. Clotting of milk .................................................................................................. 11.6. Development of curdle ....................................................................................... 11.6.1. Pre extrusion .................................................................................................. 11.6.2. Post heat treatment ......................................................................................... 11.6.3. Post extrusion and washing of curdle ............................................................. 11.7. Formation of the curdle ...................................................................................... 11.7.1. Formation of the curdle of cheeses with hole .................................................. 11.7.2. Formation of cheeses with fermentation hole and closed paste ....................... 11.7.3. Machines formation of hot up curdle .............................................................. 11.8. Extruding of the cheeses..................................................................................... 11.9. Salting of the cheeses ......................................................................................... 11.9.1. Salting of the curdle ....................................................................................... 11.9.2. Salting of the cheeses in salting bath .............................................................. 11.9.3. Dry salting ..................................................................................................... 11.10. Ripening of the cheeses ...................................................................................... 11.10.1. Changes in the protein phase during ripening.............................................. 11.10.2. Changes in the fat phase during ripening..................................................... 11.10.3. Changes in the solution phase .....................................................................
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11.11. 11.12.
Wrapping of cheese ............................................................................................ Frequent failures of ripened cheeses ...................................................................
12. Étkezési túrógyártás ...................................................................................................... 12.1. Túrógyártás általános technológiai szempontjai .................................................. 12.2. Folyamatos túrógyártás ...................................................................................... 12.3. Túrókészítmények .............................................................................................. 12.4. Gyakoribb túróhibák .......................................................................................... 13. Az ömlesztett sajt gyártása ............................................................................................ 13.1. Az alapanyag tulajdonságai ................................................................................ 13.1.1. Fizikai hatások az ömlesztéskor ...................................................................... 13.1.2. Kémiai hatások az ömlesztéskor...................................................................... 13.2. Az ömlesztett sajtgyártás gyakorlata................................................................... 13.3. Az ömlesztett sajt gyártása ömlesztősó nélkül .................................................... 13.4. Az ömlesztett sajtok gyakoribb hibái .................................................................. 14. Tejporgyártás................................................................................................................. 14.1. Az alapanyaggal szemben támasztott követelmények ......................................... 14.1.1. A tej tisztítása, a zsírtartalom beállítása, a tej előtárolása .............................. 14.1.2. A tej hőkezelése .............................................................................................. 14.2. Bepárlás (sűrítés)................................................................................................ 14.3. A porlasztva szárítás technológiai irányelvei ...................................................... 14.4. A tejpor hűtése ................................................................................................... 14.5. Energiatakarékos módserek a porlasztva szárításban .......................................... 14.6. A tejpor gyártása hengerszárítással ..................................................................... 14.7. Az instant tejpor gyártása ................................................................................... 14.8. A tejpor minőségét befolyásoló környezeti hatások ............................................ 14.9. A tejpor gyakoribb hibái..................................................................................... 15. Fagylaltgyártás .............................................................................................................. 15.1. A gyártáshoz használt alap- és adalékanyagok .................................................... 15.2. A fagylaltok gyártásának technológiája .............................................................. 15.2.1. A keverék készítése ......................................................................................... 15.2.2. A keverék kezelése .......................................................................................... 15.2.3. Fagyasztás és habosítás.................................................................................. 15.2.4. Adagolás és csomagolás ................................................................................. 15.2.5. Keményítés ..................................................................................................... 15.2.6. Tárolás, szállítás ............................................................................................ 15.3. A fagylaltok fontosabb hibái .............................................................................. 16. A tejipari melléktermékek hasznosítása ....................................................................... 16.1. A soványtej feldolgozása és hasznosítása ........................................................... 16.2. Az író feldolgozása és hasznosítása .................................................................... 16.3. A savó feldolgozása és hasznosítása ................................................................... 16.4. Kazeingyártás ipari célra .................................................................................... 16.5. Tejcukorgyártás.................................................................................................. 17. Tisztítás és csírátlanítás a tejipari üzemekben ............................................................. 17.1. A tejipari tisztítás jellemzői ................................................................................
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17.2. 17.3.
A tejipari fertőtlenítés jellemzői ......................................................................... A tejipari tisztítás, fertőtlenítés technológiája .....................................................
18. A tejipari üzemek vízellátása......................................................................................... 18.1. A tejfeldolgozó üzemek vízigénye ...................................................................... 18.2. Ipari víz .............................................................................................................. 18.3. Technológiai víz ................................................................................................. 18.4. Az üzemek vízszükségletének kielégítése ........................................................... 18.4.1. Víznyerés saját kútból ..................................................................................... 18.4.2. Vízvétel a városi hálózatból ............................................................................ 18.4.3. Korszerű üzemi vízgazdálkodás ...................................................................... 19. Szennyvíz és hulladékgazdálkodás a tejiparban ........................................................... 19.1. A víz- és szennyvízgazdálkodás jelentősége ....................................................... 19.1.1. A szennyvizek csoportosítása .......................................................................... 19.1.2. A technológiai vizek csökkentésének módszerei ............................................... 19.1.3. A szennyvízterhelés csökkentése...................................................................... 19.2. Hulladékgazdálkodás ......................................................................................... 20. The nutritional value of the components of milk ............................................................... 20.1. Water , minerals and trace elements in milk ............................................................. 20.1.1. The water......................................................................................................... Bonding of the water in milk products ........................................................ 20.1.2. Minerals .......................................................................................................... 20.1.3. Composition of the milk ..................................................................................... Macroelements in the milk.......................................................................... Microelements............................................................................................ 20.1.4. The role of macro- and microelements of milk in human nutrition ............................. Contribution to the macro- and microelement requirement ...................................
20.2. Proteins ............................................................................................................... 20.2.1. The milk protein ............................................................................................... The milk protein and protein supply ..................................................................... The protein content of the milk ............................................................................. The amino acid composition of the milk protein .................................................... The protein content of the mothers' milk ............................................................... The role of the milk protein in nutrition ................................................................ Increasing the nutritional value of diets ................................................................ Dietetic value of milk proteins .............................................................................. Milk proteins in infant feeding .............................................................................. Intolerance and allergy of milk proteins ............................................................... Immunological aspects and the milk protein ......................................................... Milk proteins in children’s' nutrition .................................................................... Milk proteins in the elderly' nutrition.................................................................... 20.3. The lipids ............................................................................................................ 20.3.1. The milk fat ...................................................................................................... The milk fat as energy source ........................................................................... The structure of the fat globules ........................................................................... The lipids of the milk ............................................................................................ The fatty acid composition of the milk fat.............................................................. The mothers’ milk................................................................................................. Digestibility of the milk fat ................................................................................... The nutrient value of the milk fat ..........................................................................
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The cholesterol content of the milk ....................................................................... Saturated fatty acids in milk fat ............................................................................ Essential fatty acids in milk fat ............................................................................. Polyunsaturated fatty acids, metabolism of cholesterol and arteriosclerosis ......... Special effect of some individual fatty acids .......................................................... The milk fat in infant’s diet ................................................................................... The role of the milk fat in the nutrition of the children .......................................... The phospholipids of the milk ............................................................................... The cerebroside content of the milk ...................................................................... 20.3.2. The conjugated linoleic acid content of milk and milk products ..............................
20.3.3. Influence of milk fat against cancer ................................................................ 20.4. Carbohydrates ...................................................................................................... 20.4.1. The carbohydrate contents of milk ...................................................................... The carbohydrate content of cows’ milk and mothers’ milk ...................................
20.4.2. The role of the lactose in metabolism ........................................................................ The effect of lactose on calcium absorption .......................................................... The effect of lactose on the intestinal flora............................................................ The dietetic value of the lactose ............................................................................ The role of the lactose in infant nutrition .............................................................. Malabsorption and intolerance............................................................................. 20.5. Vitamins .............................................................................................................. 20.5.1. Vitamin content of milk ...................................................................................... The vitamin content of cows’ milk......................................................................... The vitamin content of mothers’ milk .................................................................... 20.5.2. The role of the vitamins of milk in nutrition .......................................................... 20.6. Enzymes, hormones and organic acids .................................................................... 20.6.1. The most important enzymes in respect of food science.............................................. 20.6.2. Enzymes in milk ........................................................................................................ The enzymes in cows’ milk.................................................................................... The nutritional role of the milk enzymes ............................................................... 20.6.3. Hormones in milk...................................................................................................... 20.7. The other organic components in milk..................................................................... 20.7.1. Organic acids in milk ................................................................................................ 21. The influence of the technology on composition of milk and milk products ........................ 21.1. The effects of processing ....................................................................................... 21.1.1. The heating of the milk ...................................................................................... Methods of heating ............................................................................................... The destruction of pathogenic microorganisms The effect of heat on milk fat................................................................................. The effect of heat on milk protein.......................................................................... The Maillard reaction during heating of milk ....................................................... The effect of milk on minerals ............................................................................... The effect of heat on vitamins ............................................................................... The effect of heat on enzymes and organic acids ................................................... 21.1.2. The homogenization of milk................................................................................ 21.1.3. Changes in milk during storage................................................................................. 21.1.4. Chemical preservation of milk................................................................................... 21.2. Cultured milk products and butter ........................................................................... 21.2.1. Sour milk products produced by cultures ............................................................. Composition ......................................................................................................... The role of the cultured milk products in the metabolisms ..................................... Dietetic evaluation ............................................................................................... Microbiological aspects of cultured milk products in the diet
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21.2.2. The butter ........................................................................................................ Composition ......................................................................................................... Changes in butter during storage ......................................................................... 21.2.3. Cream and sour cream.............................................................................................. 21.2.4. Buttermilk ................................................................................................................. 21.3. Cheese .......................................................................................................................... 21.3.1. The effect of cheese ripening ..................................................................................... Fat content ........................................................................................................... Protein content..................................................................................................... Minerals and trace elements................................................................................. Vitamins ............................................................................................................... Organic acids....................................................................................................... 21.3.2. Microbiological aspects ............................................................................................ 21.3.3. The addition of nitrate on cheese quality ................................................................... The effect of nitrite ............................................................................................... Nitrosamines ........................................................................................................ 21.3.4. The effect of packaging material ............................................................................... 21.3.5. Preservation of cheese .............................................................................................. Sorbic acid ........................................................................................................... Natamycin ............................................................................................................ Nisin .................................................................................................................... 21.3.6. Fresh cheese ............................................................................................................. 21.3.7. Processed cheese ...................................................................................................... 21.3.8. The whey .................................................................................................................. The composition of whey ...................................................................................... Milk protein products ........................................................................................... Cheesemaking without production of whey ........................................................... 21.4. The evaporated milk and the milk powder ..................................................................... 21.4.1. The evaporated milk.................................................................................................. Composition ......................................................................................................... Changes occurring during storage ....................................................................... 21.4.2. The milk powder ....................................................................................................... Composition ......................................................................................................... Changes produced by storage............................................................................... Literature .........................................................................................................................................
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