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Halal Food Science And Nutrition

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Published by imanshahizam, 2022-09-26 07:52:05

Halal Food Product For Dairy

Halal Food Science And Nutrition

Halal food
product for dairy

ANIS ZULAIKHA BINTI ZULKARNIN
DHM211022

TABLE OF
CONTENTS

01 Introduction to Milk
02 Types of Milk
03 Cream
04 Powdered Milk Products
05 Cheeses and Halal Control Point in


Cheese Products
06 Whey Products and Lactose
07 Cultured Milk, Sour Cream and Yogurt
08 Ice Cream and Frozen Desserts
09 Flavours and Enzyme- modified


Products

1

Introduction

The dairy products industry comprises a vast number of
products ranging from fresh milk to ice creams and frozen
desserts.
Cheese is one of the classical fabricated foods in the human
diet.
There are many different types of dairy product, from
minimally processed fresh milk and cream to highly processed
product such as yogurt, cheese and dessert.
Accordingly, halal issues might very from simple to more
complex.

2

MILK

A secretion from mammary gland from female mammalian such as cows, goat

and sheep.

1 Milk is one of the recommended foods for Muslims. It is considered pure and

palatable for drinks. Even our prophet Rasulullah SAW is a fan of milk, goat

milk specifically.

2 Milk contains many benefits, which have all major food components

including mineral, such as calcium, vitamin and protein. Is essential for

growth for the bones and teeth.

3 The Dietary Guideline recommends including three 8 ounce serving of milk

daily, which is justified to increase calcium intake and reduce the risk of

osteoporosis and factures.
Lactose- is a sugar found in milk. The least sweet

and least soluble compared to other sugar units.
Lactose intolerance- happen when your small

intestine does not make enough of a digestive

enzyme called lactase.
Lactase breaks down the lactose in food so your

body can absorb it.

3

types of Milk

01.Raw milk and

Pasteurized Milk

Raw milk is milk that has not been pasteurized to kill harmful

bacteria. It can come from any animal.
Raw milk is 87% water and 13%solid components, which include

carbohydrates, fats, protein, water-soluble vitamin and minerals.

Pasteurization is the process of heating milk to a high enough temperature for long

enough time to kill illness- causing germs.

02. Whole Milk

Whole milk is sometimes referred to as "regular milk" because the

amount of fat in it has not been altered.
It contains 3.5% of milk fat.




03.Low fat Milk 04.Skim Milk

Contains all the same
Skim milk (also known as

nutrients as regular milk
fat-free or non-fat milk)

and is simply made by
contains no fat at all.
removing part of the fat in
Free fat milk
regular milk.

Contains less then 2% milk fat

05. Ultra-high temperature milk (UHT)

Milk that has been processed at ultra-high temperature

(UHT).

The sterilization is made through rapid heating of milk to a

temperature of at least 135 °C, keeping it there for a few seconds,

then quickly cooling it down to ambient temperature.
Has shelf life of many months and doesn't need to be refrigerated

until the package is opened.

4

VALUE
powdered milk

ADDED MILK

PRODUCTS product

Milk is generally fortified with
Various dairy and non-dairy products are

vitamins A and D which are fat
produced in dry form. Powdered milk is the

soluble. To make these vitamins
product of evaporating fresh milk, but powdered

soluble in milk, they are mixed with
milk is made by completely evaporating water

emulsifiers such as polysorbates. from milk.
Some dairy manufacturers use
Spray drying is the method to produce powdered

gelatin as thickening agent during
milk. It involves gently removal of water at the

chocolate and other flavor milk
lowest possible cost under stringent conditions

processing. while retaining all the desirable natural

To make it suitable for Muslim
properties of the milk.
consumer, they should use either
One purpose of drying milk is to preserve it;

halal gelatin or vegetable gum. milk powder has a far longer shelf life than

liquid milk and does not need to be refrigerated,

CREAM due to its low moisture content. Another

purpose is to reduce its bulk for the economy of

Is a dairy product composed of the transportation.
higher- fat layer skimmed from the These additives should be obtained from halal

top of milk before homogenization. sources.
In un- homogenized milk, the fat,
which is less dense, eventually rises
to the top.
if you allow unpasteurized milk to
stand, it separates into cream
(mostly butterfat) and skim milk
(mostly water).

5

CHEESE

Is a dairy product produced in wide ranges of flavors, textures and forms by

coagulation of the milk protein casein.

PROCESSING OF CHEESE

The main ingredient in cheese is milk. Raw milk imparts different flavors and textures to

the finished cheese. Cheese made from raw milk must be aged at least 60 days for safety.

The composition of the milk has a large influence on the properties of the cheese. Acid

cheeses are made through direct addition of acid to milk.
Fresh cheese varieties, such as cream cheese and queso fresco, are made this way.

Addition of 1.5%–2% starter cultures is common to reduce the pH of milk.
Bacterial cultures are generally halal, as long as the media in which they are grown are

halal. However, enzymes can come from many different sources. One must make sure

that enzymes are halal suitable.
Some enzymes are also derived from calves or other permitted animals, but if these

animals are not halal slaughtered the enzymes are not acceptable for halal cheese

production.

6

HCAhLeAesLe CONTROL POINT IN
PRODUCTION

HCP1 Cow milk HCP4 Packaging & Labelling

HCP3 Pasteurize Cutting & Wrapping
Mixing
Enzymes, starter
HCP3 Store/ Rippening
cultures, color
Coagulate
Packaging
(annatto)

Cutting Press in block
Cooking Salting
Stirring
Curd- matting

Separating

Whey Cheese

HCP1: RAW MILK HCP2: ADDITIONS OF ENZYMES,

CULTURE AND COLORS
In most of the countries, most of the milk is cow

or buffalo's milk unless specified otherwise,
This is the most critical point in cheese

from sheep and goat’s milk. Other sources of
manufacture because enzymes used can be

milk may be used as long as they are Halal. from haram or halal animals as well as from

microorganisms.
HCP3 : STORED OF RIPENING
For universal acceptance, enzymes should

After the cheese is processed and ready to be
be of microbial origin and other ingredients

should be free from doubtful ingredients.

stored for aging or ripening, mold and bacteria
The use of these ingredients should be

properly documented
can be applied to its surface to be incorporated

HCP4: PACKIGING AND LABELLING
internally.
Finally, the packaging must be done in clean

Preservatives such as sorbates can also be
Halal suitable bags, wrappers or box. If wax is

applied as moisture barrier or preservative, it

applied where cheese is ripened without
must be of clean and Halal quality.

providing any specified cultures in order to
Labels should have clear Halal markings. It is

advisable to use the description microbial

inhibit mold growth. enzymes if microbial enzymes are used.

All these specialized chemicals must conform to


Halal guidelines, provided by authenticated


7 national (local) or international Halal certifying

bodies.

WHEY PRODUCT AND LACTOSE

Whey product and lactose are both found in milk, but they can be separated from the

milk through a length process. Whey product does contain lactose, but if you're mildly or

moderately lactose intolerant, you may be able to use without any symptoms.
Usually, nothing further is added to whey after it is drained to make cheese. Therefore, if

the cheese manufactured is Halal, then liquid whey and ingredients from whey, such as

whey powder, whey protein concentrate, whey protein isolate, and lactose, are also Halal.

HCP1 Cow milk HCP3 WHEY
Pasteurize
HCP2 Packaging & Labelling
Mixing
Enzymes, starter
Coagulate Dry whey
cultures, color

Cutting Spray drying
(annatto) Cooking
Stirring Evaporate Membrane filtrate
HALAL
Defatted whey
CONTROL
Lactose
POINT IN
Separator
WHEY &
HCP4 Lactose packging &

LACTOSE

PRODUCTION labelling

Cheese Separating Whey

When we think of cultured milk, only one picture comes
CULTURED

to mind: a dairy product that has been enhanced with
MILK,

beneficial nutrients for healthy consumption. It contains
SOUR

important micronutrients that can positively aid our
CREAM

bodily functions. AND

Ingredients such as gelatin, emulsifiers, flavorings,

stabilizers, and colors can be added to these products for
YOGURT
various functional properties.
Gelatin is one of the most widely used ingredients in

yogurt. Halal gelatin is now available, as are other Halal-

texturizing ingredients, including pectin, carrageenan,

8 and modified starches, which are suitable as gelatin

replacements.

ICE CREAM AND FROZEN

DESSERTS

Ice cream and frozen dessert are complex food systems requiring dozens of different

ingredients to manufacture them.

There are several possibilities for doubtful ingredients being incorporated into ice

creams and frozen dessert such as gelatin, flavorings and emulsifiers.

Ice cream products may contain unacceptable ingredients, such as gelatin from non-

halal sources. there are even alcohol-infused ice creams that contain up to 5% alcohol.

in addition, some ice creams contain mono- and diglycerides, a byproduct of animal

fat. While glycerides are not inherently prohibited, they would need to be certified

Halal. Similarly, whey powder is sometimes added to processed foods, and since it

can be produced using beef enzymes, requires a Halal certification.

Flavors which have a connotation related to alcoholic beverage can be formulated

from nonalcoholic extract of natural flavors or by the use of synthetic ingredients,

such as rum flavor.

FLAVORS
Enzyme modified dairy ingredients are natural

AND
flavoring preparations, derived by enzymatic

process from dairy ingredients such as cheese

ENZYME-
butter, cream at a controlled temperature and

MODIFIED
time. they have natural and very intense aromatic

PRODUCTS structures.
These concentrated flavor from enzyme

modification method is a cheaper solution to food

industry.
Manufacturers should make sure that enzymes used

for these flavors are halal suitable

9


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