Processing Fermented Milk Namely Mala From Cow Or Goat Milk

What you'll learn
How fermented milk is made when milk is allowed to ferment with lactic acid bacteria, such as Lactobacilli making it easier for those with lactose intolerance
How to get good quality milk as a raw material for the best final product with the consumer in mind for safe products meeting the market standards requirement
How to do simple platform tests using the five senses- organoleptic tests (smell, sight ,touch ,hear and taste) for production of the good quality final product
What to do in-order to evaluate the final product to check if it meets the quality expectations in the line in checking if the workers adhered to the processes
Requirements
What is needed is the basic education where one can read and write and able to understand the language being taught
Description
Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include vitamins, proteins, bioactive peptides, and fatty acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly improve human heath. Fermentation breaks down milk proteins and lactose. This benefits people with milk protein allergies and lactose intolerance.Its also NEEDED by people of all ages due to its nutritional value.Fermented milk( MALA) processing is a simple way of fermenting well pasteurized milk. The pasteurized milk is cultured with the mala fermenting micro-organisms and incubated for the given period.NoteThis course needs a person who can understand and willing to follow instructions on how to employ the technology. A basic education with a knowledge of reading and writing is of an added advantage.Mala is a nutritious milk product profitable to people of all ages. Its a complete food rich in carbohydrates, proteins, fats, vitamins, minerals, fiber and water. It is important that everyone consumes these nutrients to help them build their bodies and maintain their health. Its demand is high therefore quality is key as we engage in the processing. We have the responsibility of ensuring safety of the public and meeting the customers expectations by ensuring our products are to the standards set by the governments. Quality product is key for growing the market and maintaining the market space.Things to note in processingProcessing mala product can be done with or without machines. Its okay once the technology required is rightly captured and followed. Processing is easy and can be done in a home set-up.Its required that the personnel handling milk should be medically certified.The environment should be clean with fresh air and without any foul smells.The animal being milked should be healthyThe equipment should be of the recommended container for milk handling. The detergents should be of light lather and mild smell so as not to introduce any form of contamination. Milk should not have any traces of veterinary drugs or off flavor e.g. from feeds, and taintsFollow carefully the procedures for milk pasteurization, cooling , inoculation , incubation and finally evaluation of the finalproductMilk handling for the purpose of processing should be done hygienically to avoid contamination and that includes;- the time of production, transportation, storage and processing.Once poor quality raw material is processed the final product will also be poor. Garbage IN garbage OUT.Adulteration by water addition in milk is a prohibited culture (though this is done by unfaithful traders for a the purpose of gaining much from their investment).Note: To maintain standard of the product; sample testing of the output against specifications is paramount in maintaining the quality required .
Overview
Section 1: Introduction-I am a trained dairy technologist - training on milk value addition
Lecture 1 Introduction I am Velentinah well trained in fermented milk processing/ trained
Lecture 2 Terminologies used in fermented milk processing (mala) -up to product evaluation
Lecture 3 How to separate/ segregate good quality milk from poor quality for best product
Lecture 4 Reasons for adhering to continuous milk agitation when we do milk pasteurization
Lecture 5 How to evaluate the final product aiming to evaluate the adherence of processes
Lecture 6 How to process fermented milks (mala) focusing on the quality product in markets
How fermented milk is processed,How to get good quality milk as a raw material for the best final product with the consumer in mind for safe products meeting the market standards requirement,How to do simple platform tests using the five senses- organoleptic tests (smell, sight ,touch ,hear and taste) for production of the good quality final product,What to do in-order to evaluate the final product to check if it meets the quality expectations in the line in checking if the workers adhered to the processes

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