Double toned milk is prepared by combining cow or buffalo milk (or both) with fresh skimmed milk, or by standardizing cow or buffalo milk (or both) to specific fat and solids-not-fat (SNF) percentages by adjusting milk solids. This process aims to reduce the fat content while maintaining the essential nutritional value.
Here's a breakdown of the process:
1. Sourcing the Milk:
The process starts with obtaining fresh cow or buffalo milk. The quality of the initial milk is crucial for the final product.
2. Skimming (Optional):
- If using the combination method, fresh skimmed milk is needed. This is obtained by removing most of the fat from regular milk through a process called skimming.
3. Standardization:
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Admixture Method: Cow or buffalo milk is mixed with fresh skimmed milk. The ratio of regular milk to skimmed milk is carefully controlled to achieve the desired fat and SNF levels.
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Standardization by Adjustment: Cow or buffalo milk is adjusted by adding or removing milk solids to achieve the target fat and SNF percentages. This often involves separating the milk into skim milk and cream, and then recombining them in precise proportions.
4. Homogenization:
The milk is then typically homogenized. This process reduces the size of the fat globules and disperses them evenly throughout the milk, preventing them from separating and forming a cream layer. Homogenization improves the milk's texture and stability.
5. Pasteurization:
Pasteurization is a crucial step to ensure the safety of the milk. It involves heating the milk to a specific temperature for a set period to kill harmful bacteria and microorganisms. This extends the shelf life of the milk and makes it safe for consumption.
6. Cooling and Packaging:
After pasteurization, the milk is quickly cooled and then packaged in sterilized containers to prevent contamination.
Target Composition:
Double toned milk has specific standards for fat and solids-not-fat content, which are regulated by food safety authorities in different regions. A typical composition is around 1.5% fat and 9.0% SNF.
In summary, double toned milk preparation involves either combining regular milk with skimmed milk or adjusting the fat and SNF content of regular milk to meet specific standards, followed by homogenization and pasteurization to ensure safety and stability.
