Toned and Double Toned Milk

i. Definition

Toned milk means the milk obtained by the addition of water and skim milk powder to whole milk. In practice, whole buffalo milk is admixed with reconstituted spray dried skim milk for its production.

Under the PFA Rules (1976), toned milk should contain a minimum of 3.0 per cent fat and 8.5 per cent solids-not-fat throughout the country, whereas double toned milk should contain a minimum of 1.5 per cent fat and 9.0 per cent solids-not-fat throughout India.

 

ii. History

Toned milk is the brainchild of D. N. Khurody (an Indian Dairy Pioneer), who is also credited with coining its name. Under his auspices, it was first produced in 1946 in the Central Dairy of the Aarey Milk Colony and marketed in Bombay city.Soon other cities, notably Calcutta, Madras and Delhi started producing and marketing toned milk.

 

iii. Preparation

The calculated amount of potable water is received in the pasteurizing vat/tank equipped with an agitator. The water is heated while the agitator is kept in motion to 38 – 43OC. Then a proportionate amount of spray dried skim milk is slowly added at the point of agitation and the mixture thoroughly agitated till it dissolves completely.A calculated amount of whole buffalo milk is now added and the mixture again agitated thoroughly till a homogenous mixture is obtained. The mixture is then filtered, pasteurized at 63OC for 30 min, rapidly cooled to 5OC, packaged and kept at 5OC or below until distribution. The detailed flow diagram for manufacture of toned and double toned milk is given below: