Milk product in Bangladesh

1. PRESENTATION ON Common Dairy Products And By-products Of Bangladesh

2. Common dairy products in context of Bangladesh • Dairy products: Dairy products are a type of food produced from or containing the milk of mammals, primarily cattle, water-buffalo, goat ,sheep and camells. But cow milk is by far the principle type used through out the world. As dairy products are good source of protein and calcium, they form part of a healthy diet.

3. Consumption rate of dairy products in Bangladesh: The consumption of milk and milk products in Bangladesh is very low even when compared to neighboring countries. The average daily consumption of milk is 42ml per day/person, whereas the recommended allowance is 250ml/day. However, the production of milk is increasing over the past several years, while the production of milk was 1.74 to 2.25 million ton in 2001 and 2007 respectively(Bangladesh Economic Review,2007).

4. Milk Market milk An opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young. "Market milk" is milk supplied to the consumer in the natural fluid state, or prepared for human consumption without being converted into any other form or product.

5. MILK PRODUCTs IN BANGLADESH Milk products that available in Bangladesh are: • Dahi • Butter • Cheese) • Ice-cream • Rossogolla • Ghee

6. Factors that influence the production and consumption of Milk products • Feed Supply to support cattle breeding and milk products. • Human dietary patterns. • Income level. • Advertising and promotion. • Relationship to the consumption of other dairy products. • Religious and other beliefs.

7. Dahi • Dahi is the product obtained from pasteurized boil milk by souring ,natural or other ways (isolation) by a harmless lactic acid or other bacterial culture. Types • Whole milk dahi • Skim milk dahi • Sweet dahi • Sour dahi • Sweetened dahi

8. Streptococcuslactis , StreptococcusCremeris, StreptococcusDiacetilactis • This are the bacteria that use in the preparation of Dahi • 9 reason that Dahi is great for our health • Helps improve digestion. • Healthy for our heart. • Great for those who are lactose intolerant. • Helps boost immunity. • Good for our teeth and bones. • Can be used as a skincare product. • Helps get rid of dandruff. • Helps release stress and anxiety. •  Helps you lose weight

9. Eating style of Dahi • Dahi+ black salt • This combination balances the level of acid in body and helps is getting rid of acidity.

10. Dahi+Honey • This combo treats mouth ulcers because it has anti bacterial properties that heal anything easily.

11. Dahi+oats • A better source of calcium, probiotic and protein, this combo helps in strengthening our muscles

12. Dahi+fruits • This combination is full of antioxidants and hence gives us energy to our body.

13. Dahi+Orange juice • This combination helps in reducing joint pain and good for anti ageing because of vitamin C in orange juice.

14. Dahi+Ginger • Folic acid in this combo helps in growth of children and is good pregnant women

15. There are some food that we should not eat with dahi. • Because this combination may cause following disorder: They are: • Vomiting • Loose motion or diarrhea • Indigestion of food

16. Storage condition of Dahi • Dahi that prepared with Lactobacillus starter can be stored at  7 ° C. • On storage there are some change occur in dahi- • pH significantly decreased over storage time. • after 8 days of storage, the samples were disliked by the panel, which reported slight bitterness,  • Proteolysis increased during storage. On the basis of the results of this study we can conclude that Dahi stored up to 7 days may be acceptable to consumers.

17. Butter • A solid emulsion of fat globules, air, and water made by churning milk or cream and used as food • There are two types of butter: • Salted butter • Sweet butter

18. The History of butter • Butter's origins go back about 10,000 years to the time when our ancestors first began domesticating animals. • The first reference to butter in our written history was found on a 4,500-year-old limestone tablet illustrating how butter was made. • In ancient Rome, butter was valued cosmetically. Not only was it used as a cream to make skin smooth, but Greeks and Romans massaged it into their hair to make it shine. • The ancient Irish, Scots, Norsemen and Finns loved and valued butter so much they were buried with barrels of it. • In Northern Europe, in centuries past, butter was credited with helping to prevent kidney and bladder stones as well as eye maladies. This was probably thanks to butter's vitamin A content.

19. Here are some ancient image of history of Butter

20. Classification of butter • Pasteurized cream butter • Ripened cream butter • Unripened cream butter • Whipped butter • Sweet cream butter • Unsalted butter • Sour cream butter • Dairy butter • Creamy butter • Cultured butter

21. Health benefits of butter • Butter is slippery, that’s why we eat as much as possible to lubricate our Arteries and Veins. • Butter contains a lot of fat soluble vitamins A, E, and K2, which are essential vitamins that our body needs to function. • Butter helps keep the joints lubricated and mobile....  • Butter contains lecithin, which helps with the proper assimilation and metabolism of cholesterol and other fats. • Butter provides a balanced source of Omega 3's and 6's. • Butter is high in antioxidants • Butter makes everything taste better. You know butter is better Because

22. Storage of butter • Butter are made with pasteurized milk, which makes them even less prone to bacterial growth. • Food scientist Harold McGee also agrees that keeping butter at room temperature for a few days is just fine. He notes that because of its low water content, butter is able to resist contamination by microbes. • So keeping butter in an airtight container like a crock makes it last at room temperature longer (about 2 weeks), but when room temperature rises above 70° F, all butter should be refrigerated. • For long-term storage, it is safe to store butter wrapped or covered in the refrigerator.

23. Cheese • Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulating the casein with the help of rennet in presence of lactic acid by added starter or adventitious micro-organism.

24. Types of cheese • On the basis of moisture content • Very hard cheese, (30-35)% moisture content • Hard cheese, (35-45)% moisture content • Semi-hard cheese (40-45)% moisture content • Soft cheese (>45%) moisture content • On the basis of ripening agents: • Unripened (Cottage cheese) • Ripened by bacteria (Brick) • Ripened by mold (Roquefort) • Ripened by surface micro-organism (limburger cheese)

25. Cheese health benefits • Bone health Cheese is high in calcium content and rich in vitamin B required for strengthening bones and cartilages. Vitamin B in cheese helps body absorb & distribute calcium • Fights cavity The high calcium content in cheese also helps keep our teeth strong and prevent cavities

26. Cheese health benefits

29. 8 Reasons Why Eating Cheese Is Harmful For Health • Cheese can Contain Bacteria which transferred from the Cows • Cheese is Really, Really Fattening • Cheese is Very Salty • Cheese Can Contribute to Cardiovascular Issues • Cheese Making Can Be Considered Inhumane • Cheese Can Ruin Your Diet • Cheese Can Contain Mold Secretly • Cheese Can Make You More Susceptible to Cancer

30. 6 ways to keep cheese fresh and mold free • Never Use Plastic Wrap Because it suffocating the flavour. Cheese is mostly oil and fat. After a few days it will actually start to take on the flavor of the plastic, which masks the taste of the cheese itself.

31. 6 ways to keep cheese fresh and mold free • Don't Wrap It Tightly or Too Loosely There are natural odors emitted from cheese, the most significant being ammonia's pungent smell.

32. 6 ways to keep cheese fresh and mold free • Cheese Bags or Cheese Paper Is Best • To keep cheese fresh for as long as possible, cheese bags or cheese paper is the best way to store it. It's porous, so it protects the cheese from air exposure while still allowing it to breathe.

33. 6 ways to keep cheese fresh and mold free • Wax or Parchment Paper Works, Too • The paper creates a barrier . And it keeps from getting dry. Its last a lot longer than store to fridge.

34. 6 ways to keep cheese fresh and mold free • Keep It in the Vegetable Drawer • Ideally, cheese should be kept between 35 and 45 degrees Fahrenheit. Freezing can cause the texture to degrade, so the best place to store cheese is as far from the freezer as possible. Keep it in the vegetable drawer or on a bottom shelf where the temperature is consistent but not too cold.

35. 6 ways to keep cheese fresh and mold free • Use Oil to Prevent Molding • For prevent molding rub the cut faces of the cheese with a light coat of olive, canola or another vegetable oil, then store in an airtight container in the fridge. If any mold starts to grow, it will be on the oil, not the cheese itself.  Then, we can just wipe it off with a paper towel and rinse under lukewarm water.

36. Ice cream • Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours.

37. Types of ice cream • There are various types of ice-cream. Some popular types are: Mango Ice Cream Combine the Sweetened Condensed Milk, milk and mango.

38. Types of ice cream • Blue moon Blue Moon is an ice cream flavor with bright blue color.

39. Types of ice cream • Chocolate ice cream Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. Chocolate is the second most common flavor of ice cream after vanilla.

40. Types of ice cream • Strawberry ice cream Strawberry ice cream is a flavor of ice cream made with strawberry or strawberry flavoring. It is made by blending in fresh strawberries or strawberry flavoring with the eggs, cream, vanilla and sugar used to make ice cream.

41. Types of ice cream • Vanilla ice cream Vanilla is frequently used to flavor of ice cream,  its created by cooling a mixture made of cream, sugar, and vanilla above a container of ice and salt.

42. Advantages of eating ice-cream • Source of Energy: • Although the nutritional content of ice cream varies among brands and types, in general it is an excellent source of energy. Ice cream is rich in carbohydrate, with about 15 grams in a one-half-cup serving. A serving also contains about 7 grams of fat and 2 grams of protein, making it an energy-dense food. One-half cup of vanilla ice cream provides 137 kilocalories of energy, about twice the amount in one-half cup of whole milk. Ice cream is a good choice when you need energy or if we wanted to gain weight.

43. Advantages of eating ice-cream • Source of Vitamins and Minerals : • Ice cream is also a dietary source of several important minerals. It is particularly rich in calcium and phosphorus, with about 10 percent of the adult recommended dietary allowance. Ice cream also contains many vitamins, including vitamins A, C, D and E, as well as thiamin, riboflavin, niacin, folate and vitamins B-6 and B-12. It also provides a small amount of vitamin K, an important blood-clotting factor.

44. Advantages of eating ice-cream •  Stimulates the creative thinking.: • Ice cream helps our body produce more happy hormones. Ice cream is made out of milk, which is a natural tranquilizer that will help our body relax.

45. Advantages of eating ice-cream •   Reduce the risk of suffering from cancer.: • The calcium contained in every scoop of ice cream can reduce the risk of developing colon cancer. Since it is a catalyst for keeping our bones healthy, the calcium in milk is another good reason why we should give in to that indulgence.

46. Disadvantages of eating ice-cream • Fat and Sugar Content: • Ice cream is a high-fat food, since it must contain greater than 10 percent milk fat to be designated ice cream, with some products having as much as 16 percent, Milk fat is largely cholesterol, a saturated fat. When our blood cholesterol level is too high, it can build up as plaque, a fatty deposit in our arteries that interferes with blood flow and raises our risk of heart disease and stroke. Ice cream is also high in sugar, which makes up the majority of its carbohydrate content. To lower our risk for high cholesterol and sugar-related problems, consume ice cream in moderation or choose a low-fat, low-sugar ice cream substitute.

47. Disadvantages of eating ice-cream • Sugar content: • Sugar is an empty calorie. It contains caloric value, but contributes no other nutrients to the diet. We can eat all the sugar we want and reach our daily caloric requirements, but we still need to consume additional calories to meet our other nutrient needs. Therefore, sugar can significantly contribute to weight gain and, ultimately, cardiovascular disease. Sugar's immediate impact on blood-glucose levels can also result in diabetes. The limitation of our daily sugar intake to 100 - 150 calories, to avoid these health setbacks. A serving of vanilla ice cream contains 40 calories from sugar, or about 27 to 40 percent .

48. Some factors when storing of ice-cream • Store ice cream on the shelves of the freezer. Ice cream is best stored at -11°F (-24°C). • For the best texture, store-bought ice cream that is stored in a home freezer should be eaten within a month of purchase. Homemade ice cream is best eaten within a day or two. • To serve ice cream more easily, transfer the container from the freezer to the fridge 10 to 20 minutes before serving. • Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.

49. Some factors when storing of ice-cream • Don't store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor. • Do not allow ice cream to repeatedly soften and re-freeze. When ice cream's small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps. • Avoid thawing and refreezing! Large ice crystals will form and the smooth, creamy texture will be destroyed.

50. Rossogolla • Rossogolla is a syrupy dessert popular in Bangladesh and Indian subcontinent  • The dessert is known as Rosogolla or Roshogolla in Bengali . • Rasgulla is derived from the words ras ("juice") and gulla ("ball").Other names for the dish include Roshgulla (Sylheti), Rasagulla, Rossogolla, RoshogollaRasagola, Rasagolla and Rasbhari or Rasbari (Nepali)