I.

MILK
Introduction
Milk is a nutritive beverage obtained from various animals and consumed by humans. Most
milk is obtained from dairy cows, although milk from goats, water buffalo, and reindeer is also
used in various parts of the world. In the United States, and in many industrialized countries,
raw cow's milk is processed before it is consumed. During processing the fat content of the milk
is adjusted, various vitamins are added, and potentially harmful bacteria are killed. In addition
to being consumed as a beverage, milk is also used to make butter, cream, yogurt, cheese, and
a variety of other products.

Milk is an emulsion of oil in water (o/w).

o EmulsionA homogeneous dispersion of two dissimilar immiscible liquid
phases. If oil is dispersed in water, it is an oil-in-water (O/W) emulsion. If water is
dispersed in oil, it is a water-in-oil (W/O) emulsion.

Physical Properties of Milk

COLOR
The color of milk is perceived by consumers to be indicative of purity and richness. Its white
color is due to the scattering of reflected light by the inherent ultramicroscopic particles, fat
globules, colloidal casein micelles, and calcium phosphate.

FLAVOR
The flavor of milk is a property difficult to define. The sweet taste of lactose is balanced against
the salty taste of chloride, and both are somewhat moderated by proteins.

DENSITY AND SPECIFIC GRAVITY

The density of milk with 35% fat averages 1.032 g/cm3. Accordingly, the weight of 1 L of milk
is 1.03 kg. The average specific gravity of milk at 15.5C (60F) is 1.032. It varies from 1.028 to
1.035 in commercial milk.

Industry Applicable to

Dairy Industry
Milk processors produce a wide range of milk products:
 Liquid milk is the most consumed, processed and marketed dairy product. Liquid milk
includes products such as pasteurized milk, skimmed milk, standardized milk,
reconstituted milk, ultra-high-temperature (UHT) milk and fortified milk.

Fermented milks are commonly used to make other milk products. They are obtained
from the fermentation of milk using suitable microorganisms to reach a desired level of
acidity. Fermented products include yoghurt, koumiss, dahi, labneh, ergo, tarag, kurut
and kefir.

Cheeses are produced through the coagulation of milk protein (casein), which is
separated from the milks whey.

Butter and ghee are fatty milk products. Butter is produced by churning milk or cream.
Ghee is obtained by removing the water from butter. Ghee has a very long shelf-life of
up to two years.

Condensed milk is obtained from the partial removal of water from whole or skimmed
milk. Processing includes heat-treating and concentration.

Evaporated milks result from the partial removal of water from whole or skimmed milk.
Processing includes heat-treating to make the milk bacteriologically safe and stable.

Dry milk or milk powder is obtained from the dehydration of milk and is usually in the
form of powder or granules.

Cream is the part of milk that is comparatively rich in milk fat; it is extracted by
skimming or centrifuging the milk.

Whey products: according to FAOSTAT, whey is the liquid part of the milk that remains
after the separation of curd in cheese making. Its main food use is in the preparation of
whey cheese, whey drinks and fermented whey drinks.

Casein is the principal protein in milk and is used as an ingredient in several products,
including cheese, bakery products, paints and glues. It is extracted from skimmed milk
by precipitation with rennet or by harmless lactic acid-producing bacteria.
Baking Industry
Milk is used in baked products to improve texture and mouthfeel. The protein in milk
also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour
of a baked product. Cakes that contain milk also tend to have a longer shelf life.

Ice Cream Industry

Ice cream is a frozen food made from dairy products, sugars, flavorings, and minor
amounts of optional ingredients used to improve texture, enhance shipping and aging
characteristics and make manufacturing more efficient.
Like most products, on the surface ice cream appears to be a simple entity, but on closer
examination it is one of the most complex food products that exist. Most foods have a single
phase structure that is either fat or water based, or a simple emulsion of fat and water.

Dairy Milk Chocolate Industry

Launched in 1905, Cadbury proudly boasted that its new milk chocolate was not only "as
good as," but better than the European milk chocolate. With its now-famous glass and a half of
full-cream milk in every 200gms, it contained far more milk than any previously known
chocolate.

Raw Materials

Low-fat milkMilk containing at least 8.25% solids-not-fat and with fat reduced to
deliver not more than 3 g of milkfat per serving of 8 fl oz. Also termed light milk.
Nonfat milk Milk containing at least 8.25% solids-not-fat and with fat reduced to
deliver not more than 0.5 g of milkfat per serving of 8 fl oz. Also termed fat-free or skim
milk.
MAJOR CONSTITUENTS
Milk proteins.
Caseins
Caseins make up approximately 80% of milk proteins. The remaining proteins are
classified as whey proteins.
Caseins become insoluble when the milk is acidified and the pH is reduced to 4.6, while
the whey proteins remain in solution.
Whey proteins
Whey proteins are located in solution in the serum phase of milk along with minor
proteins and enzymes, including lactoperoxidase, lactotransferrin, lysozyme,
glycoprotein, serum transferrin, and degradation products derived from casein.

Milk sugar
Lactose
is the major carbohydrate of milk, occurring at a 4.54.9% level. It consists of two forms
( and ) that differ in their sweetness and solubility. -Lactose is slightly sweeter than
the -form

MINOR AND TRACE CONSTITUENTS

Mineral concentration in milk is related to physical-chemical equilibria, which are important in
processing, nutritive value, and shelf life of dairy products.
The calcium level of milk influences the firmness of curd during cheesemaking.
Ash, the white residue after incineration of a given weight of milk, is used as a measure
of the mineral content of milk.
All the minerals considered essential for human nutrition are found in milk. They exist in milk in
different states. Sodium, potassium, and chloride are ionic forms and in true solution.
Calcium, magnesium, inorganic phosphorus, and citrate exist in both colloidal and diffusible
forms, depending on the pH of milk.
Process Description
Milk is highly perishable because it is an excellent medium for the growth of microorganisms.
Bacterial pathogens that can cause spoilage and diseases in consumers. Milk processing
allows the preservation of milk for days, weeks or months and helps to reduce food-borne
illness.

Homogenization
Breaks up the oil droplets in milk and prevents the cream from separating out and
forming a layer. This is of particular importance for sterilized milk which has a long shelf-
life and when the formation of a cream layer is not desired.

Filling
the most common packaging material for both pasteurized and sterilized milk is glass
bottles sealed with either foil or metal caps, although plastic bottles, plastic bags, and
cardboard cartons are all used when bottles are not available or too expensive.

Pasteurization
A relatively mild heat treatment, (usually performed below 100C) which is used to
extend the shelf-life of milk for several days. It preserves the milk by the inactivation of
enzymes and destruction of heat-sensitive micro-organisms, but causes minimal
changes to the nutritive value or sensory characteristics of a food. Some heat-resistant
bacteria survive to spoil the milk after a few days, but these bacteria do not cause food
poisoning.

Sterilization
a more severe heat treatment designed to destroy all contaminating bacteria. The milk
is sterilized at a temperature of 121C maintained for 15-20 minutes. This can be
achieved using a retort or pressure cooker. Unlike pasteurization, this process causes
substantial changes to the nutritional and sensory quality of the milk.

Cooling

Pasteurization does not destroy all of the micro-organisms, therefore the milk has to be
cooled rapidly to prevent the growth of surviving bacteria. Cooling can be achieved on a
small scale by using a bottle-cooling system.

Storage
 Pasteurized milk has a shelf-life of 2-3 days if kept at 4C. Maintaining this low
temperature causes a substantial increase to the cost of transportation and distribution
and is therefore a major disadvantage to the development of a small-scale pasteurized
milk business. If packaged in sealed bottles and stored at room temperature, sterilized
milk should have a shelf-life in excess of six months.

Innovations
SEVENx
Dairyvative Technologies and Cornelius new technology, known as SEVENx, will
concentrate and reconstitute milk to a lactose-free end product one-seventh of its original
weight- making it far easier to ship across the world. The process is environmentally
friendly, he said, with a goal to help reduce the carbon footprint of milk by 30%, reducing it
down to one kg of carbon dioxide per liter of milk.

Utilization of the Joule effect

This ohmic heating leads to a fast and uniform heating rate with reduced surface
fouling.

Fouling- is the accumulation of unwanted material on solid surfaces to the detriment of

function.

High pressure technique

It claimed non thermal effect avoiding damages on flavor, color, taste and vitamins
content but quickly proposal to use in the dairy industry was abandoned because of the
difficulties to build at reasonable cost large scale industrial equipment and to control
inner increase of temperature at the utilized pressure (250 to 400 MPa)
II. CHEESE

Introduction

Cheese is a fermented food derived from the milk of various mammals. Since humans
began to domesticate milk-producing animals around 10,000 B.C. , they have known about the
propensity of milk to separate into curds and whey. As milk sours, it breaks down into curds,
lumps of phosphoprotein, and whey, a watery, grey fluid that contains lactose, minerals,
vitamins, and traces of fat. It is the curds that are used to make cheese, and practically every
culture on Earth has developed its own methods, the only major exceptions being China and
the ancient Americas.

The first cheeses were "fresh," that is, not fermented. They consisted solely of salted
white curds drained of whey, similar to today's cottage cheese. The next step was to develop
ways of accelerating the natural separation process. This was achieved by adding rennet to the
milk. Rennet is an enzyme from the stomachs of young ruminantsa ruminant is an animal that
chews its food very thoroughly and possesses a complex digestive system with three or four
stomach chambers; in the United States, cows are the best known creatures of this kind.
Rennet remains the most popular way of "starting" cheese, though other starting agents such
as lactic acid and various plant extracts are also used.

By A.D. 100 cheese makers in various countries knew how to press, ripen, and cure fresh
cheeses, thereby creating a product that could be stored for long periods. Each country or
region developed different types of cheese that reflected local ingredients and conditions. The
number of cheeses thus developed is staggering. France, famous for the quality and variety of
its cheeses, is home to about 400 commercially available cheeses.

The next significant step to affect the manufacture of cheese occurred in the 1860s,
when Louis Pasteur introduced the process that bears his name. Pasteurization entails heating
milk to partially sterilize it without altering its basic chemical structure. Because the process
destroys dangerous micro-organisms, pasteurized milk is considered more healthful, and most
cheese is made from pasteurized milk today.

The first and simplest way of extending the length cheese would keep without spoiling
was simply ageing it. Aged cheese was popular from the start because it kept well for domestic
use. In the 1300s, the Dutch began to seal cheese intended for export in hard rinds to maintain
its freshness, and, in the early 1800s, the Swiss became the first to process cheese. Frustrated
by the speed with which their cheese went bad in the days before refrigeration, they developed
a method of grinding old cheese, adding filler ingredients, and heating the mixture to produce a
sterile, uniform, long-lasting product. Another advantage of processing cheese was that it
permitted the makers to recycle edible, second-grade cheeses in a palatable form.

Prior to the twentieth century, most people considered cheese a specialty food,
produced in individual households and eaten rarely. However, with the advent of mass
production, both the supply of and the demand for cheese have increased. In 1955, 13 percent
of milk was made into cheese. By 1984, this percentage had grown to 31 percent, and it
continues to increase. Interestingly, though processed cheese is now widely available, it
represents only one-third of the cheese being made today. Despite the fact that most cheeses
are produced in large factories, a majority are still made using natural methods. In fact, small,
"farmhouse" cheese making has made a comeback in recent years. Many Americans now own
their own small cheese-making businesses, and their products have become quite popular,
particularly among connoisseurs.

TYPES OF CHEESES

Roquefort. This type of cheese originated from France. The cheese makes use of sheep
milk and ages for at least five months . The dark spots are from colonies of the mold Penicillium
roquefort, found naturally in the caves of Roquefort, France. It has a moist, crumbly paste, and
a sharp, sweet and nutty flavor from the yeast with distinct grassiness from the sheep's milk. It
can be eaten as is or with nusts and honey.

Camembert. This type of cheese originated from France. This type of cheese is from cow
milk and ages for at least three weeks. The outer rind is a layer of penicillium candidum. Take a
look at this fungus under a microscope, and it resembles the tufted head of a dandelion. That's
why you'll hear it referred to as a "bloomy rind" cheese occasionally. As one of the most widely
produced French cheeses, its quality can vary significantly. Rich, buttery, and spreadable,
Camembert has a mild, mushroomy aroma.

Cotija. The type of cheese originated from Mexico. The cheese makes use of cow milk.
Aging takes at least three months. Younger cheeses are mild and salty, somewhat like a young
feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Cotija
cheese is best used on tacos, salads, in soups, over rice, on casseroles, over beans, in
guacamole.

Chvre. A breed of cheese made from France. It uses goat milk and the aging span of
time varies. The French word chvre literally translate to "goat," and is used to refer to any
cheese made from goat's milk. Colloquially in America, however, chvre refers exclusively to
fresh goat's milk cheese; it is unaged and eaten almost immediately after it is made. Fresh
chvre tends to be moist, bright and acidic, with a lemony flavor and slightly chalky finish in the
mouth. You'll find it sold in vacuum sealed logs, sometimes flavored with herbs, spices, or
garlic. Chvre are mostly seen rumbled in salads, breaded and fried, in sandwiches, in macaroni
and cheese.

Cheddar. The cheese came from England. It is made from cow milk. A good cheddar
cheese generally aged at least one year. Cheddar is a cow's milk cheese that originated in
Somerset, England. Cheddar is not only a noun, but it's also a verb; "to cheddar" refers to a
cheesemaking process whereby the curds of the cow's milk are cooked and then milled into
rice-size pieces. The pieces are then pressed into large blocks, and the blocks are stacked one
on top of another to press out any remaining moisture. Cheddar cheeses made in this
traditional fashion are dry and crumbly in texture, with a deep, tangy, nutty flavor. A far cry
from the smooth mild American-style cheddars you might find on top of a burger. Cheddar-
style cheeses vary dramatically in quality, so it's a good idea to talk to your cheesemonger
about them. The color ranges from ivory to straw to deep yellow in color, depending on the
season and the feed of the cattle.

Parmigiano-Reggiano. This type of cheese originated from Italy. Cow milk is often the
made component of the cheese. The aging span takes at least 12 months.. There are a number
of hard cheeses on the market that are sold under the name "parmesan." These are not to be
confused with true Parmigiano-Reggiano, a protected cheese that can only be produced in
Emilia-Romagna and Lombardia in Italy. Aged for a minimum of 12 months and a maximum of
36, it's a hard, dry, crumbly cheese that has great crunch and deep caramel-y, nutty flavors.
Parmesan cheese are grated on salads and pastas. The harder, saltier rinds are perfect for
adding flavor to many Italian soups

Mozzarella.The cheese originated from Italy (Campania) It is derived from cow milk or
water buffalo. Two to three weeks of aging is required. Mozzarella is a fresh, pulled-curd cheese
made from the milk of water buffalo (for mozzarella di bufala) or cows (for mozzarella fior di
latte). The curds are heated in warm water and stretched by hand before being rolled into
moist balls. The balls of cheese can then either be sold fresh, or packed in a salty brine to add
flavor. Fresh and dairy rich, mozzarella is prized for its texture and mild creamy flavor.
Mozzarella is served fresh with a drizzle of olive oil, coarse salt and pepper, also with tomatoes
in a sandwich and pizza

Edam. The cheese originated from Holland. This cheese was also said to have been used
as ammo for cannons because it is hard, big and round, like a cannonball. Its name comes from
the Harbor of Edam where the cheese was widely sold . Edam cheese has a pale yellow color
and an elastic texture and is produced using skimmed or semi-skimmed cows milk from
Holland. Aged for at least seventeen weeks, Edam is mild-tasting and slightly nutty. It gets
saltier and drier with age and does not spoil easily. It is usually molded in 2 to 4 pound (0.9 to
1.8 kilogram) spheres and coated in red paraffin. It is also produced in red-coated rectangular
loaves. Originally the rind was brushed with vermilion to distinguish it from other Dutch
cheeses, a purpose now served by the red paraffin. The wax is yellow, red or black, the black
color an indication that the cheese has been aged for a minimum of 17 weeks. Edam cheese is
known as the Quezo de bola which is an ideal table cheese and can be paired with fruits such as
pears, apples, or peaches, breads and crackers, and wines such as Pinot noir or Zinfandel.
Kesong Puti. This cheese originated from and is produced in the provinces of Bulacan,
Cebu, Laguna, Bacolod and Samar.. It is a soft, unaged, white cheese made from unskimmed
carabao's milk, salt, and rennet. Comparable to cottage cheese, queso blanco, and paneer,
kesong put has a soft close texture and slight salty taste. Some commercial versions are slightly
sour due to the use of vinegar in place of rennet. In the Philippines, it is a popular breakfast fare
eaten with the freshly baked local bread called pan de sal.
 Figure
Figure
Figure

Roquefort Cheese Camembert Cheese

Cotija Cheese

Figure
Figure
Figure

Chvre Cheese Camembert Cheese Parmigiano-Reggiano Cheese

Figure
Figure
Figure

Mozzarella Cheese Edam Cheese Cotija Cheese

RAW MATERIALS
Cheese is made from milk, and that milk comes from animals as diverse as cows, sheep,
goats, horses, camels, water buffalo, and reindeer. Most cheese makers expedite the curdling
process with rennet, lactic acid, or plant extracts, such as the vegetable rennet produced from
wild artichokes, fig leaves, safflower, or melon.

In addition to milk and curdling agents, cheeses may contain various ingredients added
to enhance flavor and color. The great cheeses of the world may acquire their flavor from the
specific bacteria. Cheeses may also be salted or dyed, usually with annatto, an orange coloring
made from the pulp of a tropical tree, or carrot juice. They may be washed in brine or covered
with ashes. Cheese makers who wish to avoid rennet may encourage the bacterial growth
necessary to curdling by a number of odd methods. Cultures for cheese making are called lactic
acid bacteria (LAB) because their primary source of energy is the lactose in milk and their
primary metabolic product is lactic acid. There is a wide variety of bacterial cultures available
that provide distinct flavor and textural characteristics to cheeses.

The unusual texture and flavor of processed cheese are obtained by combining several
types of natural cheese and adding salt, milk-fat, cream, whey, water, vegetable oil, and other
fillers. Processed cheese will also have preservatives, emulsifiers, gums, gelatin, thickeners, and
sweeteners as ingredients. Most processed cheese and some natural cheeses are flavored with
such ingredients as paprika, pepper, chives, onions, cumin, car-away seeds, jalapeo peppers,
hazelnuts, raisins, mushrooms, sage, and bacon. Cheese can also be smoked to preserve it and
give it a distinctive flavor.

CHEESE PROCESSES

There are two primary differences between natural and processed cheeses. These
differences are whey and emulsifiers. Natural cheeses have the whey pressed out of them while
processed cheese does not. Processed cheese also contains emulsifiers, which help keep the
fatty and non-fatty ingredients mixed together. This keeps the oils and solids from separating
under a broiler or with another source of heat so it remains rich and creamy when melted.
Processed cheese is also softer to chew because it has more moisture than natural cheese. In
addition to whey and emulsifiers, colors may be added to processed cheese. The process of
manufacturing is as follows.
Natural Cheese Processing

The modern manufacture of natural cheese consists of four basic steps: coagulating,
draining, salting, and ripening. Processed cheese manufacture incorporates extra steps,
including cleaning, blending, and melting.

Milk Preparation. Cow's milk is the most widely used milk in cheese processing. First,
the milk is homogenized to ensure a constant fat level. A standardizing centrifuge, which skims
off the surplus fat as cream, is often used to obtain the fat levels appropriate for different
varieties of cheese. Following homogenization, the milk is ready for pasteurization, which is
necessary to destroy harmful micro-organisms and bacteria.

Coagulation. Coagulation, or clotting of the milk, is the basis of cheese production.

Coagulation is brought about by physical and chemical modifications to the constituents of milk
and leads to the separation of the solid part of milk (the curd) from the liquid part (the whey).
To initiate coagulation, milk is mixed with a starter, which is a culture of harmless, active
bacteria. The enzyme rennin is also used in coagulation. Most of the fat and protein from the
milk are retained in the curd, but nearly all of the lactose and some of the minerals, protein,
and vitamins escape into the whey.

Curd Treatment. After the curd is formed, it is cut into small pieces to speed whey
expulsion and increase the surface area. The curd particles are cut into various sizes, depending
on the variety of cheese being made. Cutting the curd into small cubes reduces the moisture
content of the curd, whereas creating larger cubes increases the moisture content.

Following the cutting step, the curd is cooked, which contracts the curd particles and
acts to remove whey, develop texture, and establish moisture control. The cut curds and whey
are heated and agitated.

Curd Drainage. The next step in cheese manufacture, drainage, involves separating the
whey from the curd. Drainage can be accelerated by either heat treatment or mechanical
treatment, such as cutting, stirring, oscillating, or pressing. After the curd is dry, it is cut into
blocks which can then be filled into cheese hoops for further draining and pressing.

Curd Knitting. Knitting, or transforming, the curd allows the accumulating lactic acid to
chemically change the curd; knitting also includes salting and pressing. This step leads to the
characteristic texture of different cheeses. During the curd knitting stage, Provolone and
Mozzarella cheeses are pulled and processed (these cheeses are then kneaded, drawn, shaped,
and smoothed); a bean gum or some other type of gum is added to cream cheese to stabilize
and stiffen it; and a creaming agent (cream and/or milk) is added to cottage cheese. During this
period, specific pH levels are controlled to produce different varieties of cheese.
 To salt the cheese, coarse salt is spread over the surface of the cheese or the pressed
cheese is immersed in a salt solution. Salting further completes the drainage of the cheese and
also affects rind formation, growth of microorganisms, and enzyme activity.

Pressing. Pressing determines the characteristic shape of the cheese by compacting the
texture, extruding free whey from the curds, and completing the curd knitting. Pressing involves
confining the wet, warm curds in a form or cloth bag. With some cheeses, vertical pressing is
used; others require vacuum pressing to remove occluded air and give a close-knit body.

Ripening. During the ripening or curing stage, varieties of cheeses acquire their own
unique textures, aromas, appearances, and tastes through complex physical and chemical
changes that are controlled as much as possible by adjusting temperature, humidity, and
duration of ripening. For all cheeses, the purpose of ripening is to allow beneficial bacteria and
enzymes to transform the fresh curd into a cheese of a specific flavor, texture, and appearance.
Cottage and cream cheeses are not ripened, and usually have a bland flavor and soft body.

Some cheeses require the application of a special ripening agent to create a particular
taste or texture. For example, some cheeses rely wholly on surface bacteria and yeast applied
to their exteriors for curing and ripening others require injection of particular bacteria and
molds or gas-forming microorganisms . It is during the ripening stage that the rind or crust
forms on the cheese's surface. The rind controls the loss of moisture from the internal part of
the cheese and regulates the escape of gases released during ripening.

Preserving And Packaging. Modern cheese packaging protects the food from
microorganisms and prevents moisture loss. Ripened cheeses must undergo special procedures
during packaging for preservative reasons. Unripened cheeses are packaged immediately after
the curd is collected and must be immediately refrigerated. Many ripened cheeses are coated
in wax to protect them from mold contamination and to reduce the rate of moisture loss.
Cheeses that naturally develop a thick, tightly woven rind, such as Swiss, do not require waxing.
A second method of ripened cheese packaging involves applying laminated cellophane films to
unwaxed cheese surfaces. The most common packaging film consists of two laminated
cellophane sheets and a brown paper overlay necessary for shipping. A variation includes a
metal foil wrap

Processed Cheese Manufacture

Processed cheese is made by pasteurizing, emulsifying, and blending natural cheese.

Processed cheese foods, spreads, and cold pack cheeses contain additional ingredients, such as
nonfat milk solids and condiments. Several varieties of natural cheeses may be mixed, and
powdered milk, whey, cream or butter, and water may be added. The following section
describes the basic steps necessary for producing pasteurized process cheese, the most
common processed cheese.

Pasteurized Process Cheese. Cheeses are selected to be processed from both mild and
sharp cheeses. Once selected, the cheeses must be analyzed for their fat and moisture contents
to determine the proper amount of emulsifiers and salts to be added. Cheese surfaces are
cleaned by scraping and trimming, and the rinds are removed. After cleaning, the cheese blocks
are ground in massive grinders, combined, and the cheese mixture is heated. At this point, the
melted cheese separates into a fat and serum. Emulsifiers are added to disperse the fat, and
create a uniform, homogenous mass.

The molten cheese is removed quickly from the cookers and is pumped or dropped into
packaging hoppers. The cheese is packaged in the absence of oxygen to inhibit the growth of
mold. The cheese is usually wrapped in lacquered aluminum foil or in aluminum foil-lined
cardboard or plastic boxes. For sliced processed cheese, the molten cheese is spread uniformly
by chilled steel rollers and cut by rotary knives to consumer size

Processed Cheese Foods. Other processed cheeses that are similar to the above in
manufacturing are also commonly produced. A processed cheese food that is higher in
moisture and lower in fat than pasteurized process cheese. After heating, processed cheese
intended for spreading undergoes a creaming step, which includes mechanical kneading of the
hot cheese and addition of various dairy products and other additives. Other processed cheese
products include cold-packed cheese, cold-packed cheese food, and reduced fat cheeses. All
processed cheeses may be enhanced with salt, artificial colorings, spices or flavorings, fruits,
vegetables, and meats.

Grated and powdered cheeses are produced by removing the moisture from one or
more varieties of cheeses and grinding, grating, or shredding the cheese(s). Mold-inhibiting
ingredients and anti-caking agents may be added as well. Dehydration takes such forms as tray
drying, spray or atomized drying, and freeze drying. Popular types of grated cheese include
Parmesan, Romano, Mozzarella, and Cheddar. Cheese powders, such as those made from
Cheddar cheese, may be used to flavor pasta, or added to bread dough, potato chips, or dips.

INDUSTRY APPLICABLE TO
Food

Cheeses are widely used specially in Western cuisine. They are commonly a part of
hamburgers, pizza, and used to flavor main courses.
Medicine

It is a very rich source of calcium which is the most important thing for strong teeth.
Cheese has a lower content of lactose which harms teeth
. One of the least spoken off cheese health benefit is that it can prevent cancer. Cheese
contains conjugated Linoleic Acid and Sphingolipids that play a very important function
in cancer prevention. This also contains Vitamin B that maintains the body functions
and protects the body from diseases.
It has loads of natural fats that can lead to weight gain. Some cheeses have low-fat
content which is useful to keep your body weight balanced. This also helps to gain body
weight, muscle weight and bone density. Cheese contains fat, calcium, proteins,
vitamins and minerals which make muscles and bones strong along with a balanced
metabolism.
It is a very rich source of calcium and Vitamin B. Thus, it is very good for the bone
health of elderly people, children and pregnant and lactating mothers to strengthen
their bones. Vitamin B found in cheese absorbs and distributes the calcium in the body.
Mixing soft cheeses with nuts, jellies, fruits, veggies, smoke, herbs, or spices

Hygiene

Mix honey, sugar and cream cheese for an all-natural, gentle, moisturizing exfoliating
facial scrub.
Food blogger Gulchathaii tested cream cheese as a dry skin cure, and found it to be very
effective.

Art

State fairs across the country have competitions for cheese carving. For example, the
2012 Indiana State Fair featured cheese artist Sarah Kaufmann's 200-lb tribute to the
Indiana Dairy and Nutrition Council.

INNOVATIONS
Fastfeed Powder Induction and Dispersion System

The Fastfeed system inducts, wets, and disperses countless ingredients, instantly
eliminating fisheyes. Proteins, gums, starches, vitamins, fiber, sweeteners, stabilizers,
emulsifiers, flavors, and colors are dispersed at rates up to 450 pounds per minute in a single
pass.
III. Nata de Coco

Introduction
Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial
fermentation of coconut water using Acetobacter xylinum. It consists of natural cellulose fibers
and commonly known as Bacterial Cellulose (BC). The BC fiber has excellent mechanical
properties and high water holding capacity, high tensile strength and biodegradable; make it
potentially applied in a wide range of polymer science researches. BC has also been modified
using many organic polymer to improve toughness and water absorptivity and it is known
popularly as a biodegradable and environment friendly green composite.

Fermentation is a metabolic process that converts sugar to acids and gases, or alcohol.

Acetobacter Xylinum causes the coconut milk to clump together, forming a sheet of
Nata de Coco, which is then diced into the delicacy we enjoy today.

Nata de Coco is most commonly sweetened as a candy or dessert, and can accompany
many things including pickles, drinks, ice cream, and fruit mixes. The product originates from
the Philippines.

Nata is considered a holiday food. Therefore, the local demand for the products is
seasonal. Producers experience low sales during the months of July to October and more sales
from November to June. Increase demand for Nata made the industry one of the fastest gaining
industries of the Philippines lately. Majority of the nata produced is exported to Japan, Korea,
Taiwan and other countries. The number of producers who ventured in the industry had
tremendously increase and keep on increasing as present producers could not cope up with the
demand. The demand for processed nata in the export market during the past years is relatively
stable, since it is not considered a seasonal food. Lately, however, there is a craze for processed
nata going on especially in Japan and so, there is also a craze of the producers here in the
Philippines.

Etymology. Nata de coco was first created in 1973 in the Philippines by attempting to
preserve coconut water as a jelly-like substance. The term nata" is attributed to the Latin word
natare, meaning to float," and the Spanish word nadat" which means "to swim." It is also
associated with another Spanish word that means "cream," literally making Nata de Coco the
cream of coconut water" --the topmost and best portion of it. Cream in this sense means the
fat from the coconut milk. The Spanish name is a result of Spain's colonization of
the Philippines.
 History. Nata production dates back to the 18th century. The town of Pagsanjan in the
province of Laguna -was known for its pia cloth. Pia cloth is used for making barong tagalog
shirts and dresses and is the most expensive fabric used for this purpose.

Part of the process of making pia cloth is bleaching the material. In the 18th century,
the bleach used was the acidic juice extracted from the parings of the pineapple fruit. The story
goes that when some of the juice was left to rot, growth of a slimy substance on its surface was
observed. Someone must have tasted it and found it good. Thus began the nata de pia
industry.

This product became quite popular as a sweet delicacy. However, due to the seasonality
of pineapple, its production could not be sustained year-round. There was a need for a more
regularly available medium.

In 1949, T.K. Africa, a chemist working for the National Coconut Corporation, published
an article describing the use of coconut water as an alternative medium for nata.

In 1954, the Philippine Coconut Authority opened a branch in Alaminos, Laguna. Among
the technologies introduced was nata de coco production. This was readily accepted because
coconut was available the whole year round, and processing was easy compared with
pineapple. Nata de coco production also became widely accepted in other provinces of the
Southern Tagalog Region (Quezon, Batangas, and Cavite), which rank first in coconut
production.

Industry applicable to:

Nutrition or Health/ Medicine

As reported by Healtylifestyletips.com, nata de coco is ideal for weight loss. In addition

to be used as a tasty snack during fasting, nata de coco also contain lots of fiber.

Fermented with the help of microbe Acetobacter xylinum, nata de coco contains many
nutrients. Nata per 100 grams, contained 12 mg calcium, 5 mg of iron, 2 mg of
phosphorus, vitamin B1, protein, and only 0, percent fat alone.The content of vitamin B
such as vitamin B1, B2, and the benefits of vitamin C is certainly very useful to improve
the childs immune.

With the benefits of fiber contained in the benefits of nata de coco, the food is quite
good in terms of improving digestion in our bodies. If you are experiencing constipation
then nata de coco can help us facilitate defecation.

With the number of fibers contained in it, nata de coco can also prevent constipation,
hemorrhoids, appendicitis, colon cancer, diabetes, coronary heart disease, and obesity.
Food Industry

Nata de coco is commonly consumed as a food item in the form of desserts, candies,
ingredients in salads, fruit cocktails, ice cream, halo-halo, sorbetes, and beverage like
juices, dairy products, ketchup and sauces. Nata has also served as probable texture
modifiers for frozen foods, baked products, sauces and others. Nata offers a stiff
competition against similar commodities like sago, kaong, munggo beans and nangka.
Nevertheless, nata tends to be prepared over these products mainly because it is
cheaper.

In addition to nutrient and fiber rich, nata de coco also has a distinctive flavor and
texture. It makes nata de coco in the mix would make a variety of cold drinks during
fasting.

You can mix nata de coco with ice fruit, compote, custard, ice cream, or fruit cocktail. In
addition, nata de coco can also be enjoyed alone with a mixture of water or syrup. But if
you want to limit the consumption of sugar, you should not use too much. Submerge
nata de coco first before consumption can also reduce the levels of sugar in it.

Skin Care Industry

Bio-Cellulose Facial Mask

The bio-cellulose facial mask is widely regarded by the skin care industry as the most
effective facial mask to date due to its ability to absorb several times more moisture /
liquid content than a conventional non-woven mask

As a result, high quantities of nutrients and serums can be easily applied on the bio-
cellulose facial mask and subsequently transferred onto the applied skin area,
significantly increasing its effectiveness as compared to conventional facial masks. In
other words, the bio-cellulose facial masks' tremendous absorption ability, coupled with
its strong and elastic texture, is capable of transferring nutrients deep into the skin
structure with relative ease

Polymer Industry

Plastic bags are one of the most common items in everyday life. And they are at the
heart of a fight raging in municipalities world-wide. They are known as the silent
killers of our world.

With this, a young inventor from the Philippines has successfully came up with a
credible solution for the problem biodegradable plastic bags.

Amin Hataman, 15-year-old student at the Fountain International School in San Juan
City, Metro Manila, created a biodegradable plastic bag made of Nata de Coco. He chose
his science project to be related to biodegradable alternatives to plastic and learned
about cellulose properties of Nata de Coco.
 As he engrossed himself further in his research, the idea of using alternative materials
for plastic eventually lead him to the discovery of the coconut by product which has
actually a cellulose properties that is the same with the plastic structure.

He then created the biodegradable plastic bag made of nata de coco. The bags naturally
disintegrates after several days of exposure to elements. He joined and won the school
Science competition.

His Science teacher saw the potential of his research and submitted it to various
international contests. Now, Amin Hataman is a certified international award-winning
inventor of biodegradable plastic bags.

Major Raw Materials

Grated coconut

Grated coconut is the white flesh of coconuts which has been shredded or grated. The
term is also often used to refer to desiccated coconut or dried shredded coconut.

Glacial acetic acid

Glacial acetic acid is the anhydrous (undiluted or free of water) form of acetic acid.
Acetic acid is considered an organic compound and has the chemical formula CH3COOH.
A diluted solution of acetic acid is known as vinegar or ethanoic acid or ethylic acid. This
acid is classified as a weak acid. Glacial acetic acid is a weak colorless reducing agent
when it remains free of water (undiluted). This makes it suitable for use in the plastics
and food industries.

Refined Sugar

Refined sugar comes from sugar cane or sugar beets, which are processed to extract the
sugar. It is typically found as sucrose, which is the combination of glucose and fructose.
Food manufacturers add chemically produced sugar, typically high-fructose corn syrup,
to foods and beverages, including crackers, flavored yogurt, tomato sauce and salad
dressing. Low-fat foods are the worst offenders, as manufacturers use sugar to add
flavor.
 Nata starter

Nata starter is also known as the mother liquor. A nata starter is the liquor needed to
make nata de coco. It is a fermented mixture of grated coconut heads, water, and sugar
that has been left for 4 days to make the organism active and free from contamination.

Process Description
Initially coconut water is strained and mixed with sugar and glacial acetic acid in stipulated
proportions. Boil for ten minutes and cool. Add the culture solution and distribute the mixture
in wide mouthed glass or plastic jars, cover the jar with a paper or a thin cloth to protect from
dust. It is then kept aside undisturbed for two to three weeks. After this period, the white jelly
like thick surface growth is harvested, washed thoroughly to remove all the acids and sliced into
cubes. It is then immersed in flavoured sugar solution, again boiled and packed in glass jars or
retortable pouches, sterilized and sealed.

Commercially made nata de coco is made by small farms in Thailand, Malaysia, the Philippines,
especially in Laguna and Quezon, and Indonesia, especially in the Special Region of Yogyakarta,
and in Thailand, it is commonly sold in jars.
The primarily coconut water dessert is produced through the following steps:

1. Extraction of the coconut water

2. Fermentation of the coconut water with bacterial cultures
3. Separation and cutting of the produced fat of the nata de coco
4. Cleaning and washing off the acetic acid
5. Cutting and packaging

Innovations involved for Nata de Coco

FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY

Fourier Transform Infrared (FTIR) Spectroscopy is an

analytical technique used to obtain an infrared spectrum of
solids, liquids or gases. FTIR is used to rapidly evaluate and
identify materials, contaminants, adhesive performance, as
well as conduct quality screenings. In summary, FTIR is a
vital tool in identifying and comparing unknown particulate
and materials in addition to many quality control
investigations related to coatings, polymer heterogeneity,
defects and compositional differences.
New Technique of Nata de Coco Production

The existing technique of producing Nata-de-coco is by using a single bacterium results in low
yield. The University of Agricultural Sciences, Bengaluru has developed a new technique using a
consortium of bacteria and a yeast strain to maximize the Nata-de-coco production using
enriched coconut water.

Enrichment of the Nata-de-coco medium is done with various fruit juices, their best and
optimum combinations and concentration levels; yeast cultures, supplementation of vitamins,
sugars, organic and inorganic sources of nitrogen, organic acids, etc. and their best and
optimum combinations were carried out under different surface area conditions, different pH
and temperature regimes for obtaining higher production of Nata-de-coco.

New Challenges

Recent articles on the phenomenal growth of the nata de coco industry say that nata can be
fashioned into rocket boosters, super-strong plywood, faux filet mignon, cardboard boxes,
canned soup thickening, art canvasses, surgical steel gloves, filters for purifying blood,
bulletproof clothing, medical implants, super absorbents, surgical threads, and fiber optic
insulators for outer space equipment. This is proof enough of the great potential of nata de
coco. It is now up to Filipinos to pick up the remnants of their involvement and regain their
foothold in the nata de coco market.

Nevertheless, we can take pride in the fact that this special dessert from the Philippines has
gained worldwide prominence and acceptance.

Bibliography

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