1. Fermented
dairy
products
Guided by
Asst prof. Shital
Deshmukh
Presented by
Mamta Sahurkar
Laxminarayan
institute of
technology,
Nagpur

2. FERMENTED FOODS
A variety of foods are produced by
fermentation. Initially it was noted that
natural growth of microorganisms on
cereals improved their nutritive value.
Later emphasis was given on obtaining
quality product from this process. Later
the microorganisms were isolated and
strains were improved

3. ADVANTAGES OF FERMENTED
FOODS• Improved flavour
• Elimination of undesirable
flavour
• Improvement in texture of
foods
• Enhanced nutritional value
• Increased digestibility
• Reduced cooking time
• Valuable supplements

4. CHEESE
YOGURT
SHREEKHAND
PANEER
SWEET CURD

5. CHEESE
Cheese is the curd or substance formed by
the coagulation of milk of certain
mammals by rennet or similar enzyme in
the presence of lactic acid produced by
added or adventitious micro-organisms,
from which part of the moisture has been
removed by cutting, warming and pressing
which has been shaped in mould and then
ripened by holding for sometime at
suitable temperature and humidity.

6. CATEGORIES OF
CHEESE
Different ways to categorize
cheese might include:
A)Coagulation type
B)Ripening method
C)Texture

7. A)Coagulation type
1.Acid only:
They utilize an acid only for coagulating the protein in the
milk.Theese cheese typically have high moisture and contain
significant quantities of residual lactose.eg: Cottage cheese,
Cream cheese.
2.Heat and acid
They have a heat step in the precipitation of casein protein of
milk. Because of the heat step, these cheese are typically a bit
lower in moisture and lower quantities of residual lactose.Eg
Ricotta
3.Acid and enzymes
Acid is produced by added or naturally occurring lactic acid
bacteria and coagulating enzyme is added to form curd. The

8. B) RIPENING METHOD
CHEESE TYPE RIPENING METHOD EXAMPLES
Fresh unripened cheese Not aged and consumed
shortly after
manufacture
Cottage
Soft surface mold
ripened cheese
Use LAB to produce acid
in milk and an enzyme
to cause coagulation of
milk protein
Camembert
Internally mold ripened Ripened by growth of
blue green mold
Penicillium
roquefortii.Curd is
formed by acid
produced from bacteria
and coagulation occurs
by addition of rennet
Roquefort

9. Surface bacteria ripened Rely upon the surface
smear of bacteria and
yeast to form flavour and
texture of cheese
Limburger
Internally bacteria
ripened stirred curd
They have acid produced
by LAB and rennet curd
formation followed by
washing of curd to
reduce acid
development
Cheddar
Internally ripened curd Rely upon LAB and
Rennet to form curd
Cheddar
Internally ripened
secondary culture
Secondary culture of
bacterium that utilizes
lactic acid to produce
carbon di oxide is added.
CO2 forces open the
eyes of holed cheese.
Swiss

10. TEXTURE
1. Very hard ( grating ) : moisture
< 35% on matured cheese and
ripened by bacteria e.g. parmesan,
romano .
2. Hard : moisture < 40%
a) Ripened by bacteria, without eyes :
cheddar
b) Ripened bacteria, with eyes : swiss

11. 3. Semi-hard : Moisture 40.4 %
a. Ripened principally by
bacteria : brick
b. Ripened by bacteria and
surface microorganisms :
Limburger
c. Ripened principally by blue
mould
Soft : Moisture 47%
a. Unripened : cottage
b. Ripened : Neufchatel

12. Standards of Cheese
Type of cheese Moisture ( % ) Milk fat ( % )
Hard pressed
cheese
39 48
Semi hard cheese 45 40
Semi soft cheese 52 45
Soft cheese 80 20
Extra hard cheese 36 32
Pizza cheese 54 35

13. Cheese is produced from milk.This is
carried out by a process of dehydration
wherein casein and fats are concentrated 5-
15 fold. Cheese production is very
complicated and broadly involves four
stages:
1.Acidification of milk.
2.Coagulum formation.
3.Separation of curd from whey.
4.Ripening of cheese.

14. Chemical Composition of Cheese
Constituents Cheddar Cottage
Moisture 36.8 69.8
Fat 33.8 1.0
Protein 23.7 23.3
Ash and salt 5.6 1.9

15. milk
Selection
Pretreatment
standardization
Addition of :
Starter culture ( acidification )
Colour ( optional)
cacl₂ (optional)
Coagulation ( rennet or acid )
Coagulum
Cut coagulum
Stir
Heat
Acidification
Separation of curd from
wheyCurd

16. Setting of
Curd without
stirring
Cutting into
block
Acidification
Special operations ( eg.
Cheddaring , stretching)
Salting
Moulding
Pressing
Milling

17. Cheese curd
block
Packaging
Ripening
Cheese

18. HEALTH BENEFITS OF CHEESE
• Helps prevent cancer.
• Strengthen bones and cartilages.
• Excellent food for gaining weight.
• Beneficial in maintaining healthy and
strong teeth.
• Promotes deposition of calcium and
phosphorous in teeth.
• Reduces risk of osteoporosis in post
menopausal women.

19. YOGURT

20. What is yogurt?
Yogurt is a controlled fermentation of milk
product in which a mixed culture of Lactobacillus
bulgaricus (or occasionally L. acidophilus) and
and Streptococcus thermophiles produce lactic

21. The lactic acid lowers the pH. and makes it tart
and causes the milk protein to thicken. The partial
digestion of the milk when these bacteria ferment
milk makes yogurt easily digestible. In addition,
these bacteria will help settle GI upset including
that which follows oral antibiotic therapy by
replenishing non-pathogenic flora of the
gastrointestinal tract.

22. Composition of Yogurt
Constituents Whole milk yogurt
(%)
Skim milk yogurt
(%)
Water 85-88 90-91
Fat 5-8 0.05-0.1
Protein 3.2-3.4 3.3-3.5
Lactose 4.6-5.2 4.7-5.3
Lactic acid 0.5-1.1 0.5-1.1
Ash 0.7-0.75 0.7-0.75

23. Types of Yogurt
Set Yogurt- this type of yogurt is
incubated and cooled in the final
package. Firm “jelly like” texture.
Stirred Yogurt- incubated in a
tank and final coagulum is
broken by stirring before
cooling. Less firm then set
yogurt (like a thick cream). A
little reformation of coagulum
will occur after packaging.
Drinking Yogurt- also has
coagulum broken before
cooling. Very little
reformation of coagulum
will occur.

24. Types of Yogurt (continued)
Frozen Yogurt- Incubated like
stirred yogurt. Cooling is
achieved by pumping through a
freezer like ice cream. Has a
texture like ice cream.
Concentrated Yogurt-
incubated like stirred
yogurt. After coagulum is
broken, some water is
boiled off. Produces rough
and gritty textures.
Flavored Yogurt- Flavors
are added just before
yogurt is poured into pots.
Add in usually contain
about 50 % sugar.

27. Health benefits of yogurt
• It is easier to digest than milk
• It is packed with vitamins
• It is a rich source of protein
• It may help to lose weight
• It boosts immune system
• It is good for digestive system
• It is good for bones
• It may help lower blood pressure

28. Shrikhand

29.  It defined as a semi solid product obtained by draining off the
whey from the curd prepared by acid fermentation of
cow’s/buffalo’s/mixed/skimmed/standardized milk or
reconstituted milk.
 Shrikhand is the product obtained from chakka or skimmed milk
chakka to which milk fat is added.
 It shall not contain any added colouring and artificial flavouring
substances.
 It is prepared by mixing chakka (strained curd) with sugar, colour,
flavour, spices and other ingredients like fruit pulp, nuts etc. to
form soft homogeneous mass.
 It is very popular in the state of Gujarat, Maharashtra and part of
Karnataka.
Shrikhand

30. Chemical Composition of Shrikhand
Constituents Shrikhand Full cream
Shrikhand
Total solid 58.0 58.0
Milk fat 8.5 10
Milk protein 9.0 7.0
Sucrose 72.5 72.5
Total ash 0.9 0.9

31. Manufacturing process of shrikhand

32. Skim milk of T.S. 0.13% lactic acid, 6.7 pH
Heat treatment 85ᵒc for 30 min
Cooling to 30ᵒc
Inoculation ( L.Lactis + L.LactisVar. Diacetilactisis 1.0-1.5% )
Incubate for 10 to 12 hr
Dahi 0.9% LA and 4.6 pH

33. Whey Basket centrifuge for 90 min at 30ᵒc
Chakka of 25% T.S.
Planetary mixer (for 40 min)
Shrikhand
(pH 4.4 to 4.6, T.A 1.03 to 1.05%, fat 5-6%, protein
6.5-7%, sucrose 40-43%, ash 0.49-0.53, T.S 57-
60% )
Packaging at room temperature and cold storage ( <7ᵒc )
Cream 80% fat 2.4kg, sugar 80% w/w
of chakka, cardamon 1g/kg of chakka
Titratable acidity 2.1 to 2.2%, pH 4.4-
4.6

34. Health benefits of Shrikhand
• Vitamin B helps to absorb calcium from
whatever you consume. Vitamin B is also
known to aid in digestion.
• Helps skin to gain softness and smoothness
• Cools body during summer
• Helps to keep full for a longer time
• To keep hair nourished and removes dandruff

35. Paneer

36. Paneer Paneer is an acid coagulated product when
standardized milk coagulated with the
permitted acids at specified temperature.
 Paneer has firm, close, cohesive and
spongy body and smooth texture. Paneer is
mainly prepared from buffalo milk.
 Paneer is characterized by a mild acidic
flavour with slightly sweet taste, and a soft,
cohesive and compact texture.
 Growth rate of paneer production is 13 %
annually .
.

37. Chemical Composition of Paneer
Constituents Cow Buffalo
Total solid 48.74 49.93
Fat 22.46 28.86
Protein 21.23 16.07
Lactose 2.52 2.33
Ash 2.53 2.67

38. Milk
Standardization
Fat-5.8%, SNF-9.5%Or
Fat : SNF = 1:1.65
Heating to 90ᵒc
Cool to 7ᵒc
Coagulation
Citric acid

39. Removal of whey
Transfer curd to hoop
Pressing
Dipping in chilled water 4ᵒc
Cutting /slicing
Packaging
Whey
Whey

40. Health benefits of paneer
• Prevents from bone and teeth diseases
• Prevents from Cancer
• Controls blood pressure
• Helps with weight loss
• Provides instant energy
• Good for bone health

41. SWEET CURD
Sweet curd is a dish popular in West
Bengal. Made with milk and sugar
along with yogurt and curd
sweetened with brown sugar or date
molasses and ferment overnight.
Milk is allowed to ferment
overnight.Ocassionally seasoned
with cardamoms for fragrances.

42. Constituents Sweet curd
Total solid 58.0
Milk fat 8.5
Milk protein 9.0
Sucrose 72.5
Total ash 0.9
Chemical composition of sweet curd

43. Health benefits of sweet curd
• Helps to improve the digestive
system.
• Helps to strengthen immune
system
• Helps to minimize the risk of
blood pressure
• Can help to burn fat and can serve
as an excellent weight loss aid
• Coping with high level blood
cholesterol becomes easier
• Helps to get strong bones and
teeth

44. THANK YOU