Milk Used In Food Production
Milk Used In Food Production
Milk
A.Introduction
Milk is a main ingredient in our daily diet.
It is mainly made up with water and other nutritive molecules such as proteins, fats, and
carbohydrate.
It is mainly made up with water and other nutritive molecules such as proteins, fats, and
carbohydrate.
It is used in tea, coffee and especially deserts or bakery items such as ice cream, custard , pastries,
cake, pancake, various breads etc.
Milk gets form various animals such as cow's milk, goat's milk, and sheep's milk and so on.
cake, pancake, various breads etc.
Milk gets form various animals such as cow's milk, goat's milk, and sheep's milk and so on.
B. Processing of milk
C. Pasteurization
When heat to milk on below than boiling temperature for little time which kill all the bacteria
and germs, this process as known as pasteurization.
When heat to milk on below than boiling temperature for little time which kill all the bacteria
and germs, this process as known as pasteurization.
Homogenization
When pasteurized so that fat globules are broken into fatty acid and ..... and no separation of
fat from milk.
These types of milk best for tea or coffee.
In this process no loss any nutritive value.
D. Types of Milk
When pasteurized so that fat globules are broken into fatty acid and ..... and no separation of
fat from milk.
These types of milk best for tea or coffee.
In this process no loss any nutritive value.
D. Types of Milk
1. Skimmed milk
Skimmed milk means remove fat form the milk by a
centrifugal force.
Put out cream from milk and sell separately.
Put out cream from milk and sell separately.
2. Condensed
milk
Condensed milk means reduced milk.
Added
stabilizers and sugar to produce a thick
and creamy liquid.
This is used to make various bakery items such
as cake, pastries.
3. Buttermilk
Butter is churned , then obtained whey is also known as buttermilk.
Butter is churned , then obtained whey is also known as buttermilk.
4. Whole milk
This milk contains approximate 3.4 per cent of butterfat.
This milk contains approximate 3.4 per cent of butterfat.
5. Dehydrated milk
Dehydrated milk means milk without water (milk powder).
This is use in breads or cookie.
Dehydrated milk means milk without water (milk powder).
This is use in breads or cookie.
6. Homogenized milk
Homogenization is processes which fat globules are broken into milk and no separation of fat
from milk.
It is a mechanical processes.
This milk to use for tea and coffee and fat float on the top of tea and coffee.
Homogenization is processes which fat globules are broken into milk and no separation of fat
from milk.
It is a mechanical processes.
This milk to use for tea and coffee and fat float on the top of tea and coffee.
7. Dried milk solids
It is also known as Khoya in India.
It use to make Indian dessert.
When slowly heated to milk and most of liquid are evaporated after remaining semi-solid mass is
called dried milk solids.
It is also known as Khoya in India.
It use to make Indian dessert.
When slowly heated to milk and most of liquid are evaporated after remaining semi-solid mass is
called dried milk solids.
E. Nutritive Value
Composition of milk is
Proteins - 11%,
Fats - 3-6%,
Minerals - 2%,
Vitamins - 1%,
Carbohydrates - 2%,
Water - 82%.
Proteins - 11%,
Fats - 3-6%,
Minerals - 2%,
Vitamins - 1%,
Carbohydrates - 2%,
Water - 82%.
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