2. NEWER TECHNOLOGY AND
FORMULATION FOR INFANT
FOOD AND WEANING FOOD,
MALTED MILK AND MALTED
MILK FOOD
10/7/2016 2
INSTRUCTOR :
SPEAKER:
Dr. Anuj Gautam Priyanka
Kumari
3. MILK PRODUCTION
(2015-2016)
PER CAPITA MILK
AVAILABILITY
(2015-2016)
INDIA 155.5 million tones 337 grams per day
UTTAR PRADESH 25198.36 (‘000 tones) 335 grams per day
DAIRY INDUSTRY OF INDIA
10/7/2016 3SOURCE: PRESS INFORMATION
4. RANK COUNTRY AMOUNT OF MILK
(MILLION TONNES)
1. India 146.31
2. USA 93.5
3. China 45
4. Pakistan 42
5. Brazil 35.7
RANK STATE AMOUNT(‘000 TONNES)
1. Uttar Pradesh 25198
2. Rajasthan 16934
3. Gujarat 11691
4. Madhya Pradesh 10779
5. Punjab 10351
TOP 5 MILK PRODUCING COUNTRIES OF THE WORLD (2014-2015)
TOP 5 MILK PRODUCING STATE OF INDIA (2014-2015)
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SOURC : PRESS INFORMATION
5. RANK STATE PER CAPITA MILK
AVAILABILITY
(gram/day)
1. Punjab 1032
2. Haryana 877
3. Rajasthan 704
4. Himanchal Pradesh 505
5. Andhra Pradesh 475
STATE WITH THE HEIGHEST PER CAPITA
MILK AVAILABILITY (2015-2016)
10/7/2016 5PRESS INFORMATION BUREAU
6. INTRODUCTION
The nutrition of a population is both an outcome and an
indicator of national development .
Nutrition is an issue of survival, health and development for
current and succeeding generation.
Baby formula is a synthetic version of mothers' milk and
belongs to a class of materials known as dairy substitutes.
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7. Early 1990s, infant formula was sold only as a
pharmaceutical product.
In the United States alone, the infant formula industry is a
$3 billion-a-year business with approximately another $1
billion in sales outside of the United States.
WHO, recommend that babies be completely breastfed for
the first six months and is continue until at least the beginning
of the child's second year.
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8. Milk based formulas
(containing milk components
such as casein or whey
protein)
These formulas typically start with cow milk as a base.
This type of formula is fortified with extra nutritional
elements.
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9. Animal or vegetable fat based
formulas (containing vegetable
and/or milk components)
Formula made with vegetable derived milk or a limited
amount of cow's milk derived components.
Most vegetable derived formulas are soybean based.
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10. Non-milk based (containing no milk
components at all)
These are the formulas for infants who have a strong
sensitivity to both cow's and soy milk.
Formulas are available in three forms: powder, liquid
concentrate, and ready-to-feed.
Powder and liquid concentrate are less expensive but
they require mixing/dilution prior to use.
Ready-to-feed is the most expensive type but requires
no mixing before use.
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11. INFANT FOOD
INTRODUCTION
Nutrition are most important as growth rate in human being is
maximum during the first year of life.
Infant feeding practice comprising of both the breast feeding as
well as complementary feeding.
The INDIAN government adopted a national code for
protection and promotion of breast feeding in 1983.
The infant milk substitute, feeding bottle and infant food act
1992 is implemented since 1993.
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12. APPROPRIATE INFANT AND YOUNG CHILD
FEEDING PRACTICE
1. BREAST FEEDING : Is an unequally way of providing
ideal food for the healthy growth and development of infant.
2. COMPLEMENTRY FEEDING : Is given from six month of
age , to meet the growing need of the growing baby.
3. FIRST FOOD FOR BABY : The stable cereal of the family
should be given .
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13. 4. TRADITIONAL FOOD FOR INFANTS : Traditional
food are different for different part of country like khichidi
, daliya ,sujii, kheer etc.
5. MODIFIED FAMILY FOOD : Is one of the effective way
of ensuring complementary feed.
6. INSTANT INFANT FOOD : Food can be made at home
from food grains available in the household. These can be
stored and frequently feeding of infant.
7. PROTECTIVE FOOD : Green vegetable, carrot etc
are important to ensure vitamin A and iron status of the
child.
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14. The most commonly used infant
formulas contain
Purified cow's milk whey and casein as a protein source.
A blend of vegetable oils as a fat source.
Lactose as a carbohydrate source.
Vitamin-mineral mix.
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15. Special type of infant formula for protein
allergic baby
•Partially hydrolyzed formulas.
•Extensively hydrolyzed formulas are considered
"hypoallergenic”.
•Amino acid based formulas are more expensive, but are
reported least likely to cause allergic reactions.
Special types of infant formulas Lactose
allergic babies
•Lactose-free infant formulas.
• Lactose-free infant formulas are designed for infants from 0 to
12 months of age with lactose intolerance.
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16. WEANING
FOOD
INTRODUCTION :
Weaning food plays a vital role in the all-round growth,
development and mental health of children (Amankwah et al.,
2000).
In developing countries, cereals (wheat, oat, milt and
sorghum) and legumes (soy and Bengal gram) are commonly
available. 10/7/2016 16
17. Weaning means introducing a range of foods gradually
Until baby is eating the same foods as the rest of your family.
Around six months baby needs more than milk alone and is able
to eat solid foods in addition to formula milk.
Weaning is when a baby transitions from breast milk to other
sources of nourishment. When to wean is a personal decision.
Weaning a baby is a gradual process
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18. Deciding When to
Wean
At 6 months of age WHO recognize Complementary
feeding initiated and Supplementary to breast milk started.
Breast milk output600-700 ml/D (healthy mother)
Less milk output (malnourished mother)-----underweight
child------initiate weaning early (at 5 months of age).
Continue breast feeding (frequency and amount reduce)
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21. WEANING AGE OF
CONSUMPTION
REMARK
BREAST FEED 0-6 MONTH -
SEMI -LIQUID AFTER 5-6 MONTH EASY TO DIGEST,
SMOOTH AND
GENTLY ON BABY
STOMACH
SEMI-SOLID AFTER 8-9 MONTH BABY NOW NEED
FOOD WITH TASTE
AND TEXTURE
SEMI-SOLID AFTER 10 MONTH BABY NOW NEEDS
FOOD THAT SATISFY
HIS URGE TO CHEW
COMPLEX FOOD
SOLID DIET 1-1.2 YEAR INCLUDE VARIETY OF
FOOD ITEM
ESSENTIALLY FOLLOW THE SEQUENCE
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23. MATERIAL AND METHOD
Weaning product prepared from cereals with different
formulations which is ready to eat and rich in different
nutrients.
Dried wheat, Moonbeam seeds and Rice were used.
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24. WHEAT, RICE,AND MUNGBEAN SEED
CLEANING
SOAKING (12h at 30° C)
GERMINATION (60h at 33.5° C)
DRYING (8hr at 60°C)
FLOW DIAGRAM
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25. ROASTING (85°C until brown color)
DEHALLING
MILLING
FLOUR
FERMULATION SOURCE
WEANING FOOD
MILK POWDER
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28. Malted milk is a powdered gruel made from a mixture
of malted barley wheat flour, and evaporated whole milk
Malt powder comes in two forms: diastatic and
nondiastatic.
Diastatic malt contains enzymes that break
down starch into sugar
Nondiastatic malt has no active enzymes and is used
primarily for flavor, mostly in beverages.
MALTED MILK
INTRODUCTION
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29. HISTORY
James Horlick developed ideas for wheat and malt-based
nutritional supplement for infants.
The company originally marketed its new product as
"Diastoid", but trademarked the name "malted milk" in 1887.
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30. Malted Milk Basics
MALTED MILK
BASIC
CALORIES FAT SATURATED
FAT
1 CUP OF
PLAIN MALTED
MILK
233 9.6grams 5.4gram
1 CUP OF
CHOCOLATE
MALTED MILK
225 8.7gram 5gram
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31. •Malted milk biscuits
•Malted milk shakes
•Malted hot drinks, such as Horlicks and Ovaltine
•Malted milk is used in some bagel recipes as a
substitute for non-diastatic malt powder.
USE OF MALTED MILK
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32. MALTED MILK FOOD
INTRODUCTION
In the Indian food market ,Malted Milk Food and Malt
Based Foods at present are only barley-based processed foods.
Malted milk food is a product made by combining whole milk
with the liquid separated from a mash of ground barley & wheat
flour.
It may also contain added sodium chloride, sodium /
potassium bicarbonate.
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33. India is among the worlds biggest market for malt- milk
based food products.
Malted- milk food products market in India has been growing
in the range of 5 to 8 per cent for the last ten years.
Historical Background
Malted milk food was developed in 1883 by
William Horlicks of Racine.
The product was commercially marketed in 1887.
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34. Definition of Malted Milk Food
FSSA definition
Malted milk food
According to FSSA, the product obtained by mixing whole
milk, partly skimmed milk or milk powder with the
wart separated from a mash of ground barley malt, any other
malted cereal grain with or without addition of flavoring agents.
Malt based food (Malt food)
According to FSSA, the product obtained by mixing malt
(wart or flour or malt extract) of any kind obtained by
controlled germination of seeds (cereals and/or grain legumes).
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35. Characteristics FSSA Requirements
Malted milk
food without
cocoa powder
Malted milk
food with
cocoa
powder
Malt-based
foods
(Malt food)
Moisture ≤ 5.0 % by wt. ≤ 5.0 % by
wt.
≤ 5.0 % by
wt.
Total protein (N x 6.25) (on dry
basis)
≥ 12.5 % by wt. ≥ 11.25 % by
wt.
≥ 7.0 % by
wt.
Total fat (on dry basis) ≥ 7.5 % by wt. ≥ 6.0 % by
wt.
-
FSSA REQUIREMENT FOR MALTED MILK FOOD AND
MALT- BASED FOOD
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36. Total ash (on dry basis) ≤ 5.0 % by wt. ≤ 5.0 % by
wt.
≤ 5.0 % by
wt.
Acid insoluble ash (on dry basis)
(in dilute HCl)
≤ 0.1 % by wt. ≤ 0.1 % by
wt.
≤ 0.1 % by
wt.
Solubility ≥ 85 % by wt. ≥ 85% by wt. -
Cocoa powder (on dry basis - ≥ 5.0 % by
wt.
-
Test for starch Negative - -
Alcoholic acidity
(expressed as H2SO4) with 90 %
alcohol
on dry wt. basis
- - ≤ 0.3 %
Bacterial count ≤ 50,000/g ≤ 50,000/g ≤ 50,000/g
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37. Coli form count ≤ 10/g ≤ 10/g ≤ 10/g
Yeast and mould count Absent in 0.1
g
Absent in
0.1 g
≤ 100/g
Salmonella and Shigella Absent in 0.1
g
Absent in
0.1 g
Absent in
25 g
E.coli Absent in 0.1
g
Absent in
0.1 g
Absent in
10 g
Vibrio cholera and V
.paraheamolyticus
Absent in 0.1
g
Absent in
0.1 g
Absent in
0.1 g
Fecal streptococci and Staphyloc
occus aureas
Absent in 0.1
g
Absent in
0.1 g
Absent in
0.1 g
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38. Ingredients Used in Manufacture of
Malted Milk Foods
Ingredient Function
Wheat flour
or
any other
source of
starch
All the starch is fully converted to simple sugars during the
mashing process and provides higher levels of simple sugars,
proteins, and fat
Malted
barley or
Malted wheat
Provides an appropriate level of enzymes required to convert all
the starch into simple sugars and also imparts typical malty
flavor to the finished product
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39. Malt extract Provides desirable levels of color and typical caramelized flavor.
Milk solids Increase nutritional value of the product by providing (high
quality) fat, proteins, minerals, and vitamins. Milk fat enhances
flavor and energy level of final product.
Salts Salts are added to optimize product pH to improve digestibility,
enhances flavor, and to provide essential micronutrients,
specially calcium.
Micro
ingredients
Improves nutritional value of the product and provide essential
requirement of minerals and vitamins.
10/7/2016 39
40. Method of Manufacture of Malted Food
DRIED MALTED MILK
CRUSHED MALT
MIXED WITH
COOKED WHEAT
FLOOR SLURRY
(200°F/2hs
)
MALT FLOOR
MIXTURE MASHED
(113°F/30min raise to
158°F/2hs)
FOREWARMING (at
150°F)
MIXTURE (7.5%)
SUGAR IS
SEPARATED FROM
WART
CONDENSATION(68-
70% TS)
DRYING IN SPRAY
DRIER VACCUM
DRIED MALTED MILK
(STEEPING at 90°F)
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43. 10/7/2016 43
CONCLUSION
The weaning formulations in the present study are based on
commonly consumed, low-cost food materials locally-available in
market.
There is need to have maximum utilization of commonly
available cheap cereals and legumes to formulate weaning foods.
One of such infant complementary food or weaning food is
made from a combination of rice, wheat and moonbeam.
This study reveals that infant food is crucial for baby
development .
Introduction of new food at right time will help baby develop
and grow into healthy child.
