Milk

1
Milk

• Most comes from cows and has a layer of cream on
  top.
• Can be homogenised by forcing milk through tiny
  holes under great pressure ,so the fat globules
  break down and cannot reform
• Deteriorates quickly so its heat treated to
  extend its shelf life and kill bacteria.
• All milk products unless dried and canned should
  be stored in the fridge.

2
Primary processing of milk

• Pasteurised
• When milk is heated to 72C for 15 seconds and
  cooled rapidly to 10C or below
• Skimmed milk is pasteurised with all the cream
  removed
• Semi skimmed milk is pasteurised with some of the
  cream removed.
• UHT milk is heated to 132-140C for 1 second
  before being cooled rapidly.

3
Primary processing of milk

• Sterilised milk is homogenised, bottled, sealed
  and heated to 110C for 30minutes which alters the
  taste.
• Dried milk is less bulky to store and keeps
  without needing to be refrigerated.

4
Primary processing of milk

• There are two types of canned milk
• In evaporated milk, water is evaporated making
  the milk more concentrated and sweeter. It is
  homogenised and sealed in cans then sterilised.
• Condensed milk is evaporated milk that is not
  sterilised. Extra sugar is added making it thick
  and sweet.

5
Lactose intolerance

• People with lactose intolerance can substitute
  cows, sheep and goats milk in their diets with
• Soya milk
• Rice milk
• Coconut milk
• Oats milk
• All these types do not contain lactose.

6
Secondary processing of milk

• Butter
• Is made by churning cream.
• Types of butter are salted, unsalted, clarified
  and ghee.
• Butter may be added to some margarines to improve
  their flavour.

7
Secondary processing of milk

• Cream
• Is made from the fat of the milk.
• Types of cream are single, whipping, double, and
  extra thick cream.
• Cream can be further processed to make creme
  fraiche, clotted cream and soured cream.

8
Secondary processing of milk

• Cheese
• Is milk in a solid form. It is one third each of
  protein, fat and water.
• Many different cheeses are available, and are
  different because of the way they are made.
• When cheese is heated the fat melts and
  separates, the protein coagulates and shrinks
  making the cheese harder to digest.

9
Secondary processing of milk

• Yoghurt
• Is made by adding a bacterial culture to milk.
• Probiotic products contain billions of live
  bacteria which benefit the digestive system.