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Dairy Products

Dairy Products. Milk and Cheese. Milk. Products of milk (dairy products) Butter Cream Cheese. Milk. Types of milk Untreated Pasteurised Homogenized Sterilized Ultra-high temperature (UHT) Evaporated Condensed Powdered Skimmed. Milk. Types of milk Untreated milk :

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Dairy Products

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  1. Dairy Products Milk and Cheese

  2. Milk • Products of milk (dairy products) • Butter • Cream • Cheese

  3. Milk • Types of milk • Untreated • Pasteurised • Homogenized • Sterilized • Ultra-high temperature (UHT) • Evaporated • Condensed • Powdered • Skimmed

  4. Milk • Types of milk • Untreated milk: • has not gone through any kind of heat treatment • bottled on the farm 2. Pasteurized milk: • given mild heat treatment (72’C for 15 seconds) to destroy most disease-carrying germs

  5. Milk • Types of milk 3. Homogenised milk: pasteurised milk processed to disperse the fat globules and distribute them evenly throughout the milk 4. Sterilised milk: homogenised milk heated to a high temperature (113’C) for 15 – 40 minutes

  6. Milk • Types of milk 5. Ultra-high temperature (UHT) milk: homogenised milk heated to a high temperature of 132’C for not more than one second - can be kept for months without refrigeration

  7. Milk • Types of milk 6. Evaporated milk: some water has been removed from the milk through evaporation - contains 25% less water than fresh milk - sterilised at 115.5’C for 20 minutes 7. Condensed milk: some water has been removed from milk through evaporation - sweetened with sugar

  8. Milk • Types of milk 8. Powdered milk: all water has been removed (powder form) 9. Skimmed milk: fats have been skimmed off the milk

  9. Nutritive Value of Milk • Proteins • High biological value • Caseinogen (80%), lactalbumin, lactoglobulin 2. Fats • In the form of very tiny droplets dispersed throughout the milk (emulsion) • Milk fats are used in the production of cream and butter

  10. Nutritive Value of Milk 3. Carbohydrate • In the form of lactose (milk sugar) 4. Vitamins • A, D, B1, B2 5. Minerals • Calcium • Phosphorus • Sodium • Chlorine • Potassium 6. Water: 87%

  11. Effect of Heat on Milk • When milk is boiled, proteins coagulate and form a layer on the surface. • As boiling continues, hot air and steam get trapped under this layer. • This results in milk overflowing from its container.

  12. Cheese • A concentrated form of milk • It is a means of preserving nutritive value of milk

  13. Types of Cheese • Very hard cheese: water content is 30 – 32% (Parmesan cheese: grated for sprinkling on cooked food) • Hard cheese: water content is 37 – 40% (Cheddar cheese: grated for use in cooking) • Soft cheese: water content is 50% (Cream cheese, processed cheese and cottage cheese: used as spreads on biscuits and for cheesecakes)

  14. Nutritive Value of Cheese • Contains practically all the nutrients found in milk EXCEPT carbohydrates • Lactose in milk is converted into lactic acid during the manufacturing of cheese

  15. Effect of Heat on Cheese • When cheese is heated, the fat melts and separates. • Cheese becomes soft. • On further heating, proteins over-coagulate and become stringy and tough.

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