PROCESSING OF COCONUT MILK Content • Introduction of Beverage • Introduction of Coconut • Production • Types of coconut • Structure & Composition • What is COCONUT MILK? • Composition of Coconut Milk • Preparation of Coconut Milk • Instruments • Coconut Beverages • Packaging

1. DEPARTMENT OF FOOD PROCESSING TECHNOLOGY
ASSINGMENT
SUB:-
Processing Technology of Beverages
TOPIC:-
PROCESSING OF COCONUT MILK
SARDARKRUSHINAGAR DANTIWADA AGRICULTURAL UNIVERCITY, DANTIWADA 385506
PREPARED BY:-
TEJAS H PATEL
(15-021-2017)
SUBMITTED TO:-
Dr. ASHISH DIXIT

2. PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging

3. • Beverage is referred to any drink, usually other than water. It is
derived from the old French “Bevrage”, based on Latin word
“Bibere” which means “to drink.”
• The market size of the food and beverages industry across the
nation was estimated to be around 46 billion U.S. dollars in
2020.
• Beverage is Classified into 2 categories.
1) Alcoholic Beverage
1) Non-Alcoholic Beverage
• Beverages are part of the culture of
human society.

5. • Coconut is a one-seeded fruit of a tropical tree- Cocos Nucifera.
There is only one species of Coconut Palm tree in the world, and
this is Cocos nucifera.
• The coconut isn't actually a nut at all, it's a stone fruit.
• It belongs to the Arecaceae family and grows in a humid and warm
climate. This palm tree is native to Malasia and found in Southeast
Asia, Indonesia, and some pacific islands.
• Coconuts are one of the most versatile food sources and are also
considered as ‘Super Food’ thanks to the numerous health benefits
they offer!
• Coconut (Cocos Nucifera)
“Tree of life”, “Tree of heaven”

6. • Traditional areas of coconut cultivation are the states of Kerala,
Karnataka, Andhra Pradesh, Tamil Nadu, and Goa. Also
Maharashtra, Odisha, West Bengal, Gujarat, Puducherry; and the
island territories of Lakshadweep and Andaman and Nicobar are
other areas of coconut production.
• The annual coconut production of India is 2437.80 crore and the
productivity is 11616 coconuts per hectare. The crop is cultivated in
20.98 lakh hectare. The crop contributes Rs.34,100 crore to GDP.
More than one crore people depend on this crop for their
livelihood.
• Kerala, Karnataka and Tamil Nadu collectively contribute to about
87 per cent to total coconut production.

7. • There are mainly two types of Coconuts trees–tall and dwarf.
• The tall grows up to 50-90 feet and starts bearing fruits after 7-10
years. Whereas, the dwarf grows up to 20-60 feet and begins fruiting
after 4-5 years. Dwarf varieties have an average life span of 40-50
years, while tall varieties live up to 90-100 years.
• Also, the tall varieties are cross-pollinated, and dwarf ones are self-
pollinated.
• There are some hybrid varieties of coconuts as well, combining
features of both. Tall x Dwarf (T x D), Dwarf x Tall (D x T) are two main
hybrids.
• At one time scientists identified over 60 species of Cocos palm. Today,
the coconut is a monotypic with one species, nucifera.
However, there are over 80 varieties of coconut palms, which are
defined by characteristics such as dwarf and tall.

8. 16 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Orange coconuts
Chowghat Orange
Dwarf Coconut
Malayan Dwarf
Coconut
30 to 60 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Yellow coconuts
16 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Coconuts are a delicacy
Macapuno Coconut
Up to 25 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Disease resistant
Fiji Dwarf
King Coconut
Up to 30 feet tall
Full sun Light
Moderate moisture
Well-draining Soil
Sweet and nutritious
Panama Tall
90 feet tall
Full sun Light
Moderate moisture
Well-draining Soil
Tolerant of cold
Maypan Coconut
60 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Disease resistant
West Coast
Tall Coconut
100 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Large coconuts
90 feet tall
Full sun Light
Medium moisture
Well-draining Soil
Reliable fruit
East Coast
Tall Coconut

9. • The fruit consists of five layers:
The green and smooth,
outermost layer.
Exocarp
The middle fleshy layer of the
coconut
Mesocarp
The hard and woody layer
surrounding the seed.
Endocarp
The edible portion of coconut
which have which colour.
Endosperm
The refreshing and cooling drink.
Water
PARTS (gm) COCONUT MATURITY STAGE (MONTHS)
7 9 12 15
Husk 1,190.0 740.0 518.5 269.0
Shell 140.0 189.1 156.6 134.3
Meat 20.3 180.5 244.5 160.4
Water 425.0 255.0 165.0 35.0
Total 1,775.3 1,365.0 1,084.6 598.7

10. PHYSICOCHEMICAL PROPERTIES
COCONUT MATURITY STAGE
(MONTHS)
5-6 8-9 >12
Volume of water (mL) 684 518 332
Total soluble solids (°Brix) 5.60 6.15 4.85
Titratable acidity1 (%) 0.089 0.076 0.061
pH 4.78 5.34 5.71
Turbidity 0.031 0.337 4.051
SUGAR CONTENT
Fructose (mg/mL) 39.04 32.52 21.48
Glucose (mg/mL) 35.43 29.96 19.06
Sucrose (mg/mL) 0.85 6.36 14.37
MINERALS
Potassium (mg/100mL) 220.94 274.32 351.10
Sodium (mg/100mL) 7.61 5.60 36.51
Magnesium (mg/100mL) 22.03 20.87 31.65
Calcium (mg/100mL) 8.75 15.19 23.98
Iron (mg/L) 0.294 0.308 0.322
Protein (mg/mL) 0.041 0.042 0.217
Total phenolic compound2 (mg/L) 54.00 24.59 25.70
• In general, a new bunch of coconuts
forms on a monthly basis. As they
grow in size over a 12 month period,
the volume composition of the
coconut water and the weight of the
kernel undergoes major changes.
• The coconut’s composition is
dependent on several factors such
as age and varieties.
• After they ripen, unharvested
coconuts left hanging on the trees
will begin to germinate. This process
depletes both the coconut water
and kernel to facilitate root and
shoot growth in a germinating
coconut

12. Coconut milk beverages are not readily available in many countries where there is
little or no coconut production of their own. As a perishable product, coconut milk
beverage has limited shelf life and is easily attacked by microorganisms and bacterial
enzymes when exposed to the environment.
Coconut milk is the liquid obtained by manual or mechanical extraction of
comminuted coconut meat, with or without water. The composition of coconut milk
depends on the amount of water used for the extraction, affecting significantly
moisture and fat content.
Freshly extracted coconut milk has a pH of 6 ( s lightly acidic )
and coagulates when heated to 80°C. Coconut milk is rich in
proteins such as albumin, globulin, prolamin and glutein.
Emulsifying agents help in increasing dispersibility and stability of
food emulsions; examples of such are phospholipids, cephalin
and lecithin which have been found in coconut milk.

13. Coconut milk drinks are healthy beverages. Unless it contains spray- dried coconut
powder and skim milk, it is naturally cholesterol free and contains healthy medium
chain fatty acids. Coconut milk beverages also provide an alternative to dairy products
for lactose intolerant consumers. To prevent this, recombination is an alternative
method of supplying a product that closely resembles fresh coconut milk to markets
where the genuine article is not available. Through recombination, coconut milk
beverages can be produced from coconut milk, coconut milk powder or coconut water.
It can also be produced from a combination of the three, with additional ingredients like
juices, flavorings and fortifications.
Milk Substitute Preparations
1. Low Fat Coconut Filled Milk Reconstituted skimmed milk with stabilizer is blended and
homogenized with coconut milk
2. Evaporated Reconstituted Milk Reconstituted skimmed milk with stabilizer is blended
and with coconut milk, heated under reduced pressure until it has lost about half its
water.
3. Sweetened Condensed Milk Concentrated evaporated reconstituted milk is added with
sugar to give a total sugar concentration of about 55%

14. Coconut milk obtained from single-stage extraction, without added water, is called ‘ K
akang Gata ’.
The quality attributes are affected by many factors, such as the variety of nuts, water
quality and volume used for coconut milk extraction. Due to its high oil content, coconut
milk products are highly susceptible to chemical and biochemical spoilage, like lipid
oxidation.
Like coconut water, the properties of coconut milk are affected by extraction,
formulation, processing and storage. Its flavour profile is built up from acids, protein,
sugars, phenolic compounds, mineral content and oil content. Its appearance is mainly
affected by colour reactions and the amounts and size of the oil globules.
Chemical deterioration (mainly lipid autoxidation and lipolysis) and microbiological
degradation are the two major reactions that affect the quality of coconut milk. Similar
to coconut water, coconut milk is also affected by browning reactions. As a result, the
white milky colour turns slightly greyish.

15. For coconut milk and cream
products, fat content is the
important criteria for
categorization. According to
Codex Standards for Aqueous
coconut products (CODEX STAN
240-2003), coconut milk should
contain at least 10% fat, 2.7%
non-fat solids, and 12.7-25.3%
total solids. For coconut cream, it
should contain at least 20% fat,
5.4% non-fat solids and 25.4-
37.3% total solids
PRODUCT
TOTAL SOLIDS
(%m/m)
NON-FAT SOLIDS
(%m/m)
FAT
(%m/m)
MOISTURE
(%m/m) pH
MIN. - MAX. MIN. MIN. MAX. MIN.
Light coconut milk 6.6-12.6 1.6 5 93.4 5.9
Coconut milk 12.7-25.3 2.7 10 87.3 5.9
Coconut cream 25.4-37.3 5.4 20 74.6 5.9
Coconut cream
concentrate 37.4 min. 8.4 29 62.6 5.9
COMPOSITION OF COCONUT MILK
The composition of coconut milk is affected by the composition of coconut kernel. It is important to highlight that the
difference in oil content at various ages of the coconut kernel relates to the yield and quality of coconut milk
obtained.
Coconut milk is a very rich medium that supports the growth of common spoilage microorganisms, usually
introduced via contaminated shells, utensils, processing equipment and handlers.
While a young coconut at eight to nine months old has only about 18-26% oil content, a mature coconut at 10-13
months has up to 43% oil content. As a result, these mature coconuts are typically harvested for coconut milk
production.

16. De-husked
coconut
De-selling
Pairing of
testa
Grating
Addition
of Water
Blending
Straining
Coconut
Milk
Thermal
Treatment
Packaging
PREPARATION OF COCONUT MILK

17. Basic Equipment Used:
1. Deshelling Machine: for removal of the coconut
shell
2. Grinder/ Pulveriser: pared, quartered coconut meat
is reduced in particle size by grinding, for a more
efficient milk extraction.
3. Grater: motorized coconut shredder after coconut is
split into halves.
4. Coconut Milk Extractor: for mechanical extraction
of coconut milk from the comminuted coconut meat

18. To extract coconut milk at home, consumers usually buy grated kernel and mix with water, as water is especially
helpful in manual extraction. The mixture is then poured into a sieve or a muslin cloth where it is squeezed by hand.
This extraction can be repeated a few times by adding water to maximize the soluble material extracted from the
kernel. With each subsequent extraction, the oil level of the resulting coconut milk decreases, which varies according
to the amount of water added to the mixture. Extracted coconut milk can either be used immediately, or left to stand.
Upon standing, it separates into two distinct layers – the oil-rich phase (cream) on top, and the water- rich (“whey”)
below.
To extract coconut milk for industrial manufacturing purposes, mature coconuts go through deshelling and paring.
Pieces of kernels are then sent into industrial scale cutters and grinders. In integrated plants, the by-product coconut
water is also collected by drilling the coconut before deshelling, or halving the coconuts after deshelling. Next, grated
coconut kernel then goes into a series of screw presses to extract coconut milk. The residual kernel from this first
press is then mixed with water before it is pressed again to increase extraction yield. Extraction yield can be
represented by oil recovery yield.
After extraction, coconut milk is filtered to remove large contaminants. It can then be standardized to a pre-
determined level of fat and blended with other ingredients. Finally, coconut milk is pasteurized and aseptically filled
into packages for transportation to global markets.
The composition of coconut
milk is dependent on factors
affecting extraction yield and
the type of coconut kernel
used. It also depends on the
maturity and growing
conditions, as well as
whether or not the brown
skin has been pared off.

19. RECOMBINATION TECHNOLOGY
RECOMBINATION PROCESS OF COCONUT MILK BASED BEVERAGES
Agitation is applied until all the powder is
dissolved, and the resulting solution stands
for a period of time. Thereafter, oil can be
added into the mixture before it is reheated
Over the years, recombination processes have been refined to
become more efficient and sophisticated, high capacity
systems. Recombined coconut products can be supplied to
markets where fresh raw material and coconut beverages are
not easily supplied
Recombination is a good method for supplying a close alternative to fresh coconut beverages by combining the
coconut with water and other ingredients.
During the recombination process, a specified amount of water is
first measured and heated to a warm temperature in the tank. This
allows the powder to dissolve more easily. Then, stabilizers,
emulsifiers and coconut powder, milk, cream or concentrate are
steadily added to the tank.
For recombined coconut water based
products, coconut water concentrate is the
key ingredient used in recombined
beverages.

20. BOTTLING OR CANNING
Filtration
Pasteurization
Packaging
Cooling
Storage
the extracted coconut milk is filtered using a vibrio screen with
a stainless filter of 100 mesh or finer
filtered coconut milk is pasteurized indirectly by double boiling
at 70°C for 15minutes
once pasteurization temperature is achieved, the coconut milk
is removed from the heat source, immediately transferred to
stainless steel filling vessels hot-filled in appropriate containers
and sealed
packed coconut milk is immersed in a cooling tank water bath
to bring down the temperature.
coconut milk packed in plastic bottles or pouches is subjected
to blast freezing and transferred to freezers for cold storage;
while canned coconut milk undergo sterilization, they remain
stable at ambient storage after cooling.

21. COCONUT BEVERAGES
COCONUT MILK BEVERAGE
DELICIOUS ALTERNATIVE TO DAIRY MILK
 1-2 tablespoon coconut milk or cream
 1 cup coconut water
 Sugar and 1 teaspoon chocolate powder to taste
Stir all ingredients well. Best served chilled.
HANGOVER CURE
HYDRATES THE BODY QUICKLY AND SAFELY
 1 green tea bag
 2 cups coconut water
Bring coconut water to boil in a saucepan. Take off
heat. Steep the green tea bag in hot coconut water for 3-4
minutes. Blend well and serve immediately.
COCONUT SOY BEVERAGE
DELICIOUS ALTERNATIVE TO DAIRY MILK
 1-2 tablespoon of coconut milk
 1 cup of soy milk
 Sugar or honey to taste
Blend all and serve chilled immediately.
COCONUT WATER AND WATERMELON COOLER
REHYDRATES AND COOLS ON A HOT DAY
 1 cup coconut water
 1 fresh lime, juiced
 1 tablespoon honey
 2 cups fresh watermelon chunks without seeds Blend
until smooth and serve immediately.

22. STRAWBERRIES AND PINEAPPLE SMOOTHIE
HEALTHY LIQUID BREAKFAST PACKED WITH
ANTIOXIDANTS AND OTHER IMMUNE-BOOSTING
PROPERTIES
 1 cup coconut water
 1 cup pineapple chunks
 1 teaspoon honey (more to taste)
 2 cups halved strawberries
 2 cups crushed ice
 Some cubed coconut kernel
Combine all ingredients in blender and process until smooth.
Divide smoothie between 2 glasses and serve chilled.
COCONUT AND CRANBERRY FLUSH
MAINTAINS GOOD URINARY HEALTH
 2 cups coconut water
 2 cups cranberry juice
Blend well and serve immediately.
GREEN HELPER
BALANCES AN “OVER-ACIDIC” BODY
 1 medium cucumber
 1 large red apple
 2 cups coconut water
 6 carrots
 6 stalks celery
 Handful of ice cubes
Run the cucumber, red apple, carrots and celery stalks
through the juicer. Mix fresh juices well with coconut water.
Add ice and serve immediately.

23. ROLE OF PACKAGING
Packaging has a major role to play in preserving coconut liquid products, keeping them in a good and wholesome
condition. This includes protecting coconut liquid products from microbial spoilage and chemical deterioration,
which can be caused by exposure to moisture and air. More importantly, packaging must be able to fulfil the two
basic aims of containing the beverage and preventing leakage. It should also protect coconut liquid products from
physical hazards throughout its shelf life.
The life span of packaging starts from the point of production and packing, to its disposal by the end user. Current
consumer trends show a preference for a wide range of coconut liquid products available all year round in various
package volumes. With increased urbanization and busier lifestyles led by today’s consumers, packaged coconut
liquid products are fast gaining acceptance. As a means of extending the product shelf life, packaging has become
essential in ensuring that the product remains safe for consumption
Different packaging systems are used for packaging coconut beverages, milk and cream. For pasteurized and
extended shelf life coconut liquid products, non-aseptic packaging material and systems are preferred. In the case
of long life coconut liquid products, aseptic packaging is essential. The choice of packaging material used is
influenced by the product characteristics, the cost of both the product and the packaging, as well as consumer
preferences.
In the case of coconut liquid products, the choice of packaging is important in ensuring product quality and use.
The most suitable packaging material should only be chosen after careful consideration of the desired shelf life
and end condition of the coconut liquid product.

24. SHELF LIFE
During storage, the sensory properties of coconut
beverages can deteriorate. For coconut water, colour
may change from colorless to brown or pink, while
turbidity may increase due to flocculation. For coconut
milk and its products, separation between oil and
aqueous phases may occur, which also affects the
viscosity properties. Factors affecting the shelf life of
coconut liquid products are shown.
For long life products, shelf life is defined as the time the
product can be stored before its quality falls below an
acceptable, minimum level. This is determined by the
product taste, colour, smell, jellification, sedimentation,
fat separation and viscosity.

25. CLEANING IN PLACE (CIP)
Cleaning cooking vessels at home is performed by hand. In the food industry this is called “cleaning out of place”, or
COP. All equipment is dismantled and cleaned manually. For manual cleaning, industrial brushes and gloves must
be available. Only mild chemicals with pH values between 4 and 9 are used. It is difficult to achieve consistent
results because staff is involved. Motivation, training, close supervision and education are required to ensure
consistency and efficiency.
CIP is important in guaranteeing food safety in food processing plants. Successful cleaning between production runs
avoids potential contamination and products that do not meet quality standards. Carrying out CIP correctly, from
design to validation, ensures secure barriers between food flows and cleaning chemical flows.
It is also important that CIP is carried out effectively and efficiently, and contributes to an overall low total cost of
ownership (TCO). From the point of view of food processing, any cleaning time is downtime – the equipment is not
productive. Cleaning must also be carried out safely, because very strong chemicals are involved that can be
harmful to people and the equipment. Finally, it should be carried out with the least impact on the environment, by
using minimal amounts of water and detergents, and by maximizing the re-use of resources.
In single-use the cleaning solution is always fresh when cleaning is started and the equipment needed to perform
single-use CIP is rather inexpensive. On the other hand, this way of running CIP has a high running cost and a high
environmental load, as the cleaning solutions are always drained and disposed.
By recovering the cleaning solutions, less cleaning detergent will be consumed, as well as less water and energy.
The equipment needed to recover the cleaning solutions is, however, more expensive than the equipment needed
for single-use cleaning.