Dairy and Food Process and Products Technology: Milk Science, Non-Thermal Processing, and Food Regulations

A comprehensive vocabulary review set covering the physico-chemical constituents of milk, non-thermal preservation technologies, microbiological safety targets, and Indian food safety legislation.

Raw Milk

The lacteal secretion, practically free from colostrum, obtained by the complete milking of a healthy cow.

Milk Plasma

The liquid fraction of milk remaining after the removal of fat, equivalent to skim milk ($\text{Plasma} = \text{milk} - \text{fat}$).

Milk Serum

The fluid portion of milk remaining after removing casein micelles from plasma, commonly referred to as whey ($\text{Serum} = \text{plasma} - \text{casein micelles}$).

Solids-not-fat (SNF)

The non-fat solid constituents of milk—comprising proteins, lactose, minerals, acids, enzymes, and vitamins—determined by subtracting the fat content from total solids.

Total Milk Solids

The entire solid content of milk, calculated as the sum of the fat content and solids-not-fat ($\text{Total Milk Solids} = \text{fat} + \text{SNF}$).

Casein Micelle

A spherical colloidal aggregate into which casein molecules fold during synthesis in water ($88\%$ of cow's milk), allowing casein proteins to remain suspended indefinitely in milk water.

Micelle

An electrically charged aggregate of molecules in a colloidal solution that exists in equilibrium with the molecules or ions in solution from which it is formed, featuring hydrophilic heads oriented toward the aqueous solution and hydrophobic tails oriented inward.

Phospholipid Bilayer and Aggregate Structures

The self-assembled arrangements adopted by amphiphilic lipids in an aqueous medium, existing as spherical bilayers (liposomes), spherical single layers (micelles), or continuous flat bilayer sheets.

Amphoteric Reaction of Milk

The chemical property of fresh milk showing both acidic and basic reactions, turning blue litmus paper red and red litmus paper blue.

Titratable Acidity of Fresh Milk

The acidity of fresh milk measured by titration against standard alkali using phenolphthalein indicator, which ranges between $0.10\%$ and $0.26\%$ calculated as lactic acid, with an unincubated pH of $6.5$.

Curd

A soft, white, jelly-like mass precipitated during the acidification of milk, which separates from the remaining clear fluid known as whey.

Cream

A surface layer formed when fresh milk is allowed to stand undisturbed for several hours, consisting of gathered spherical fat globules of varying sizes.

Water Activity of Milk

The ratio of vapor pressure of water in milk compared to pure water, which is naturally high at $0.993$, necessitating dehydration into powdered milk to prolong shelf life.

Fat Globule Membrane (FGM)

A thin, concentrated protective layer surrounding each milk fat globule—composed predominantly of proteins and polar lipids like lecithin—that prevents globules from coalescing during handling and processing.

Predominant Fatty Acids in Milk

The four main fatty acids found among more than $400$ types in milk fat: myristic acid ($\text{C}_{14:0}$), palmitic acid ($\text{C}_{16:0}$), stearic acid ($\text{C}_{18:0}$), and oleic acid ($\text{C}_{18:1}$).

Simple Lipids

Lipids consisting of fatty acids, fats (esters of fatty acids with glycerol, or triglycerides), and waxes (esters of fatty acids with long-chain monohydroxy alcohols).

Compound Lipids

Lipids containing non-lipid groups in addition to fatty acids and alcohols, such as phosphoglycerides (phospholipids or phosphatides), steroids, carotenoids, and lipids acting as vitamins or hormones.

Electroporation

A preservation technique employing high-voltage electric shocks/pulses that breaches microbial cell membranes, incapacitating cytoplasmic pH control, transmembrane pH gradients, and osmotic balance in vegetative cells.

High Intensity Light Pulses

A surface decontamination method using high-intensity laser and non-coherent light pulses to eliminate microorganisms via ablation (physical removal), ultraviolet irradiation, and partial heating.

High Intensity Magnetic Fields

An oscillating magnetic treatment that couples energy into dipolar molecules to alter membrane fluidity and disturb ion fluxes across vegetative cells, delivering approximately $100\text{-fold}$ microbial reductions on packaging materials.

12D Concept

A thermal processing benchmark used for the sterilization of low-acid and high-water-activity foods, targeting a $12\text{D}$ ($12\text{-decimal}$) reduction in spores of proteolytic strains of Clostridium botulinum.

6-D and 8-D Processes

Inactivation target standards commonly concluded to be suitable for achieving sufficient destruction of vegetative pathogens during pasteurization.

Codex Alimentarius Commission

An international body established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) of the United Nations that develops international food, sanitary, and phytosanitary standards.

Food Safety and Standards Act, 2006

An act passed by the Indian Parliament that overrides older food-related acts and orders to establish a unified umbrella framework and create the Food Safety and Standards Authority of India (FSSAI).

Food Safety and Standards Authority of India (FSSAI)

The apex statutory body in India established to lay down science-based standards for articles of food and regulate their manufacture, storage, distribution, sale, and import.

Bureau of Indian Standards (BIS)

The National Body of India for all standards, responsible for standardization, product certification, gold jewellery hallmarking, environmental management systems, and Food Safety Management Systems (HACCP).

AGMARK

A quality certification mark enforced by the Directorate of Marketing and Inspection under the Agricultural Produce (Grading and Marketing) Act, 1937, serving as a third-party guarantee of purity for agricultural produce.

Fruit Products Order (FPO), 1955

A mandatory certification order governing processed fruit and vegetable products (as well as sweetened aerated waters and non-fruit vinegar) to enforce minimum sanitary, hygienic, and product composition standards.

Meat Food Products Order (MFPO), 1973

A regulatory order enforcing licensing, sanitary conditions, and strict quality control across the production and sale of meat products and chilled poultry, excluding food prepared for immediate on-the-spot consumption.

Milk and Milk Product Order (MMPO), 1992

An order regulating the supply, processing, and distribution of liquid milk and milk products, mandating registration for any plant handling over $10{,}000\,\text{liters per day}$ of milk or $500\,\text{MT}$ of milk solids per annum.

Prevention of Food Adulteration (PFA) Act, 1954

A statutory Indian law enacted to prevent the adulteration of food, establishing criteria for adulterated substances, penalties, sampling rules, and limits on preservatives, additives, and coloring matters.