Classification of Dairy Products – Milk and milk products are one of the most significant foods in the average Indian diet. Whether it is plain milk added with sugar at the start of the day or in the form of sweet dessert, the end of the day, or special occasions of celebrations, muhurat poojas, and many more, milk and milk products play a significant role in the Indian diet and culture. These milk products vary with the type of ingredients added and their processing to produce a range of milk products that fit various occasions conveniently. To understand it better, the various milk products available in the market are classified into the categories as follows
Classification of Dairy Products
Milk and dairy products are essential to the Indian diet, playing a significant role in everyday consumption and cultural traditions. These products differ based on ingredients, processing methods, and intended use. To better understand them, they can be categorized as follows:
1. Market Milk
Market milk refers to ready-to-consume milk available in different packaging forms such as pouches, Tetra packs, and flexi packs. These include:
- Full cream milk
- Skim milk
- Toned and double-toned milk
- Plant-based milk
- Standardized milk
- Cow and buffalo milk
- Flavored milk
- Sterilized milk
- UHT (Ultra-High Temperature) milk
Each type varies in fat and Solid-Not-Fat (SNF) content and undergoes different processing methods. For instance:
- Pasteurized milk is heated to 72°C for 15 seconds.
- Sterilized milk is heated to 121°C for 15 minutes.
- UHT milk is treated at 134-150°C for a few seconds, ensuring a longer shelf life.
For better understanding, refer to All about Market Milk
2. Fat-Rich Dairy Products
These products contain higher fat content than milk and include:
- Cream (40% fat): Made by separating milk fat using a Cream separator and heating it at 80°C for 25 seconds.
- Butter (80% fat): Obtained by churning cream.
- Ghee (99% fat): Prepared by heating butter at 114°C until moisture evaporates.
3. Fermented Dairy Products
Fermentation involves converting proteins, lactose, and fats into simpler compounds like amino acids, lactic acid, and fatty acids, making digestion easier. Popular Fermented Dairy Products include:
- Dahi (curd): Milk is heated, cooled, and fermented with lactic acid bacteria at 32°C for 2-5 hours.
- Chakka: Obtained by straining dahi to remove excess water.
- Shrikhand: Made by adding sugar and flavors to chakka.
4. Concentrated Dairy Products
Concentrated dairy products are created by removing moisture from milk through heat processing. Examples include:
- Condensed milk: 60% water is removed, and sugar (40%) is added.
- Evaporated milk: Similar to condensed milk but without added sugar, preserved by heating at 120°C for 15 minutes.
- Traditional products like Khoa, Rabri, and Basundi are made by continuously boiling and stirring milk until it thickens.
5. Dried Dairy Products
Dried milk products involve removing almost all moisture from milk to form powders. These include:
- Skimmed milk powder
- Whole milk powder
- Infant milk powder
- Whey powder
- Protein powder
The process involves heating, concentrating, and then spray-drying milk into fine powder particles.
6. Frozen Dairy Products
These products contain milk solids and are consumed in a frozen state. Examples include:
- Ice cream: Made from milk, sugar, cream, stabilizers, and emulsifiers. The mixture is pasteurized, cooled, aged, frozen with air incorporation, and hardened at -24°C.
- Frozen desserts: Similar to ice cream but use vegetable fat instead of milk fat.
- Kulfi: Made by reducing milk to 50%, adding sugar and flavors, and freezing in molds using a salt-ice mixture.
7. Heat and Acid Coagulated Dairy Products
These products involve heating and adding an acid to cause coagulation. Examples include:
- Paneer: Milk is heated to 80°C, cooled to 70°C, and coagulated with citric acid. The coagulated mass is pressed and cut into blocks.
- Channa: Similar to paneer but coagulated with lactic acid.
- Cheese: Made by fermenting milk using lactic acid bacteria, adding rennet (an enzyme), and allowing it to age for flavor development. For more detailed information about how cheese is made in the factory?
8. Traditional Indian Dairy Products
India has a rich heritage of traditional dairy products, including:
- Khoa and Khoa-based products
- Channa and Channa-based sweets (e.g., Rasgulla, Rasmalai, Sandesh)
- Channa and Khoa-based sweets (e.g., Kala Jamun, Pantooa)
- Dahi and Dahi-based products (e.g., Misti Dahi, Shrikhand, Lassi, Chaas)
- Fat-rich products (e.g., Ghee, Makkhan, Malai)
- Paneer-based dishes
- Frozen treats (e.g., Kulfi, Malai-ka-baraf)
- Cereal-based puddings (e.g., Kheer, Payasam)
Conclusion
Dairy products offer a wide variety of flavors, textures, and nutritional benefits. Understanding their classification helps in making informed choices about consumption and production. Whether it’s fresh milk, fermented products, or traditional Indian sweets, dairy remains a crucial part of daily life and cultural heritage.
References:
- Traditional Indian Dairy Products (eCourse by Agrimoon)
- Outlines of Dairy Technology (Book by Sukumar De)
