The document provides information about various types of dairy products including milk, cream, butter, yogurt, and cheeses. It defines each product and explains the production processes. Key points include that milk is made up of water, proteins, fats, sugars, and minerals. The fat in milk can be removed to create products like skim milk, 1% milk, and 2% milk. Pasteurization and homogenization increase the shelf life and texture of milk. Cream is the higher fat portion of milk. Whipping cream produces whipped cream. Churning cream produces butter and buttermilk.
1) Milk contains various proteins including caseins that coagulate when milk sours and whey proteins that remain in the whey. Milk also contains the sugar lactose.
2) Common processes used in milk production include pasteurization to kill bacteria without affecting nutrition, homogenization to reduce fat globule size, and sterilization using higher temperatures.
3) Many dairy products result from milk processing, including cheeses produced through coagulation, butter, yogurt, evaporated/condensed milks with varying water content, and dried milk powders.
The document discusses different types of dairy products including whole milk, reduced fat milk, low fat milk, fat free milk, evaporated milk, sweetened condensed milk, buttermilk, soy milk, and lactose intolerance. It provides details on the fat content, calories, vitamins, and minerals in each type of milk product. The major nutrients in milk are also outlined, including carbohydrates, fat, protein, water, calcium, and phosphorus. Processing methods like homogenization and pasteurization are explained.
The document provides information about the production of soya milk, curd, and their health benefits. It discusses the process of making soya milk from soybeans and how curd is produced through bacterial fermentation of milk that causes coagulation. Some key points:
- Soya milk and curd are inexpensive sources of protein that are cholesterol-free and easy to digest. Curd contains various vitamins, minerals, and protein.
- Curd is produced through the fermentation of milk by lactic acid bacteria, which causes the milk proteins to coagulate. It involves heating, cooling, adding culture, and incubating the milk.
- Producing curd has financial and technical aspects involving equipment,
BAKING INGREDIENTS; bread and pastry-tleRaffyServano3
This document provides an overview of various baking ingredients classified into flour, sugar, fats, milk and milk products, eggs, leavening agents, flavorings, and fruits. It describes the different types of each ingredient, their properties, functions, and purposes in baking. Key baking ingredients include wheat flour, granulated sugar, shortening, fresh milk, cream, baking powder, vanilla, chocolate, and nuts. The major functions of ingredients are structure, tenderness, flavor, moisture, and leavening through chemical or biological processes during baking.
The document discusses milk and milk products. It defines milk and describes the quality control process during milk production. It explains pasteurization and homogenization. It then discusses various milk products like fluid milk, butter, concentrated/dried dairy products, cheese, and others. It provides details on the production processes for these different milk products.
- Milk comes primarily from cows but also from sheep and goats. Soy milk is used by vegetarians.
- Milk provides protein, fat, carbohydrates, vitamins, and minerals like calcium. It is especially important for growth, repair, and bone health.
- Milk undergoes processes like homogenization, pasteurization, and ultra-heat treatment to kill bacteria and extend shelf life. It is stored refrigerated in clean containers.
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
1) Milk contains various proteins including caseins that coagulate when milk sours and whey proteins that remain in the whey. Milk also contains the sugar lactose.
2) Common processes used in milk production include pasteurization to kill bacteria without affecting nutrition, homogenization to reduce fat globule size, and sterilization using higher temperatures.
3) Many dairy products result from milk processing, including cheeses produced through coagulation, butter, yogurt, evaporated/condensed milks with varying water content, and dried milk powders.
The document discusses different types of dairy products including whole milk, reduced fat milk, low fat milk, fat free milk, evaporated milk, sweetened condensed milk, buttermilk, soy milk, and lactose intolerance. It provides details on the fat content, calories, vitamins, and minerals in each type of milk product. The major nutrients in milk are also outlined, including carbohydrates, fat, protein, water, calcium, and phosphorus. Processing methods like homogenization and pasteurization are explained.
The document provides information about the production of soya milk, curd, and their health benefits. It discusses the process of making soya milk from soybeans and how curd is produced through bacterial fermentation of milk that causes coagulation. Some key points:
- Soya milk and curd are inexpensive sources of protein that are cholesterol-free and easy to digest. Curd contains various vitamins, minerals, and protein.
- Curd is produced through the fermentation of milk by lactic acid bacteria, which causes the milk proteins to coagulate. It involves heating, cooling, adding culture, and incubating the milk.
- Producing curd has financial and technical aspects involving equipment,
BAKING INGREDIENTS; bread and pastry-tleRaffyServano3
This document provides an overview of various baking ingredients classified into flour, sugar, fats, milk and milk products, eggs, leavening agents, flavorings, and fruits. It describes the different types of each ingredient, their properties, functions, and purposes in baking. Key baking ingredients include wheat flour, granulated sugar, shortening, fresh milk, cream, baking powder, vanilla, chocolate, and nuts. The major functions of ingredients are structure, tenderness, flavor, moisture, and leavening through chemical or biological processes during baking.
The document discusses milk and milk products. It defines milk and describes the quality control process during milk production. It explains pasteurization and homogenization. It then discusses various milk products like fluid milk, butter, concentrated/dried dairy products, cheese, and others. It provides details on the production processes for these different milk products.
- Milk comes primarily from cows but also from sheep and goats. Soy milk is used by vegetarians.
- Milk provides protein, fat, carbohydrates, vitamins, and minerals like calcium. It is especially important for growth, repair, and bone health.
- Milk undergoes processes like homogenization, pasteurization, and ultra-heat treatment to kill bacteria and extend shelf life. It is stored refrigerated in clean containers.
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
Milk comes from cows and is mostly water. It contains important nutrients like calcium and protein. There are different types of milk based on fat content, from whole milk to skimmed milk. Milk undergoes processes like pasteurization to kill bacteria and homogenization to prevent cream separation. It is then packaged and distributed from farms to stores through various steps.
Milk is the mammary gland secretion of female mammals. It consists mainly of water, milk fat, lactose, protein, and minerals. Cow's milk typically contains 87% water, 4% fat, and 9% non-fat solids. Milk can be categorized based on fat content (whole, skimmed, toned, double-toned) and processing (pasteurized, homogenized). Common analytical tests for milk include determining total solids, fat, pH, and specific gravity. Fat content is typically measured using the Gerber, Rose-Gottlieb, or acid digestion methods.
Milk and Milk Products
This document summarizes a presentation about milk and milk products. It discusses the composition of milk, different types of milk like whole milk and skim milk. It also describes various milk products like yogurt, cheese and butter. The document outlines the processing steps for milk, including pasteurization, homogenization and fortification. Finally, it discusses some applications of milk like its benefits for bone and teeth health.
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
This document provides 10 tips for incorporating more low-fat or fat-free dairy into one's diet. It recommends choosing milk, yogurt and other dairy options with little to no fat to reduce calories and saturated fat. Specific tips include drinking skim or low-fat milk, using milk instead of cream in recipes, choosing low-fat yogurt and cheese, and being mindful of added sugars in flavored dairy foods.
This document provides information about various dairy products including milk, yogurt, cheese, and cream. It discusses the composition and processing of milk including pasteurization and homogenization. Different types of milk are described such as whole, low-fat, and skim milk. Methods for storing dairy products properly in the refrigerator are outlined. The document also covers the production of butter, cheese including both unripened and ripened varieties, and processed cheese. Cooking techniques for dairy products like making white sauce and tempering eggs in puddings are explained.
This document provides information about various dairy products including milk, yogurt, cheese, and cream. It discusses the composition and processing of milk including pasteurization and homogenization. Different types of milk are described such as whole, low-fat, and skim milk. Methods for storing dairy products properly in the refrigerator are outlined. The document also covers the production of cheese through coagulation of the curd and whey. Both unripened and ripened cheeses are defined. Preparation techniques for common milk-based foods like white sauce and pudding are explained.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Food Technology - Technology in Food ProductionMyt12
Covering colloid structures, emulsions, foams, gels and suspensions etc as well as the function of lipids, salt and sugars in processed food. Covers food additives, functional foods with examples, modified starch and chemcial and physical changes in bread and cake making . Informative slides to help AS and A2 students studying food technology.
This document provides information about the nutrients found in milk, including minerals like calcium and phosphorus, as well as vitamins A, B2, B1, niacin, and D. It discusses the macronutrients in milk like carbohydrates, fat, protein, and water. The document also covers different types of milk products, processing methods like pasteurization and homogenization, storage tips, and uses of milk in recipes.
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
The document discusses dairy products and eggs. It provides details on different types of milk like pasteurized, sterilized, condensed, powdered and evaporated. It also discusses cream, butter, yogurt and various cheeses. Storage methods are outlined emphasizing refrigeration below 41°F. Eggs are described as highly perishable and various tests for freshness are presented. Cooking methods for eggs include boiling, poaching and frying. Dairy products are used in catering for beverages, soups, sauces and more.
Milk is a white liquid produced by mammals and is a primary source of nutrition for young mammals. Cow's milk is an important food source that provides nutrients like fat, protein, calcium, and vitamins. The history of milk includes the development of pasteurization, homogenization, and packaging methods like glass bottles and cartons. Milk can come from various mammals and is available in different forms determined by fat content and processing methods.
This document provides an overview of dairy products and milk. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. Specialist dairy products from sheep and goats are also outlined. The nutritional value of milk and why calcium is important is summarized. The document then discusses the production of cheese and lists common British and European cheeses. Other dairy foods like butter, yogurt, and ice cream are briefly described.
This document discusses carbohydrates, including their functions as an energy source, how they are broken down, and types such as starch, fiber, and modified starch. It also provides instructions for a task to design a macaroni and cheese product for children that is high in calcium, has a garnish, increases fiber content, and uses a roux sauce method.
This document provides information about various dairy products including milk, yogurt, ice cream, cream, cheese, and butter. It describes what dairy products are, the main types of milk available in the UK including pasteurized, semi-skimmed, and skimmed milk. Specialist milks like sheep and goat milk are discussed. Popular British and European cheeses are outlined. The nutritional value of milk and cheese is highlighted. Different types of cream and ice cream are also summarized.
This document discusses clarified butter (also known as ghee), including what it is, how it is made, its nutritional benefits, and therapeutic properties. Some key points:
- Clarified butter is made by heating butter to remove the milk solids, leaving the pure butterfat. This gives it a higher smoke point and shelf life than regular butter.
- It is rich in vitamins, fatty acids, and antioxidants like CLA and beta-carotene. Regular consumption may improve digestion, immunity, and provide sustained energy.
- In Ayurvedic medicine, clarified butter is seen as beneficial for reducing inflammation and expanding consciousness. It is often used as a carrier for herbs.
Milk comes from cows and is mostly water. It contains important nutrients like calcium and protein. There are different types of milk based on fat content, from whole milk to skimmed milk. Milk undergoes processes like pasteurization to kill bacteria and homogenization to prevent cream separation. It is then packaged and distributed from farms to stores through various steps.
Milk is the mammary gland secretion of female mammals. It consists mainly of water, milk fat, lactose, protein, and minerals. Cow's milk typically contains 87% water, 4% fat, and 9% non-fat solids. Milk can be categorized based on fat content (whole, skimmed, toned, double-toned) and processing (pasteurized, homogenized). Common analytical tests for milk include determining total solids, fat, pH, and specific gravity. Fat content is typically measured using the Gerber, Rose-Gottlieb, or acid digestion methods.
Milk and Milk Products
This document summarizes a presentation about milk and milk products. It discusses the composition of milk, different types of milk like whole milk and skim milk. It also describes various milk products like yogurt, cheese and butter. The document outlines the processing steps for milk, including pasteurization, homogenization and fortification. Finally, it discusses some applications of milk like its benefits for bone and teeth health.
Nutritional aspects of milk & milk productsPalviSingla2
Biochemistry of milk & milk products
milk definition,biochemical aspects,flavor,nutritional aspects,description of various milk products ( fermented & non fermented)
The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
This document provides 10 tips for incorporating more low-fat or fat-free dairy into one's diet. It recommends choosing milk, yogurt and other dairy options with little to no fat to reduce calories and saturated fat. Specific tips include drinking skim or low-fat milk, using milk instead of cream in recipes, choosing low-fat yogurt and cheese, and being mindful of added sugars in flavored dairy foods.
This document provides information about various dairy products including milk, yogurt, cheese, and cream. It discusses the composition and processing of milk including pasteurization and homogenization. Different types of milk are described such as whole, low-fat, and skim milk. Methods for storing dairy products properly in the refrigerator are outlined. The document also covers the production of butter, cheese including both unripened and ripened varieties, and processed cheese. Cooking techniques for dairy products like making white sauce and tempering eggs in puddings are explained.
This document provides information about various dairy products including milk, yogurt, cheese, and cream. It discusses the composition and processing of milk including pasteurization and homogenization. Different types of milk are described such as whole, low-fat, and skim milk. Methods for storing dairy products properly in the refrigerator are outlined. The document also covers the production of cheese through coagulation of the curd and whey. Both unripened and ripened cheeses are defined. Preparation techniques for common milk-based foods like white sauce and pudding are explained.
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
Food Technology - Technology in Food ProductionMyt12
Covering colloid structures, emulsions, foams, gels and suspensions etc as well as the function of lipids, salt and sugars in processed food. Covers food additives, functional foods with examples, modified starch and chemcial and physical changes in bread and cake making . Informative slides to help AS and A2 students studying food technology.
This document provides information about the nutrients found in milk, including minerals like calcium and phosphorus, as well as vitamins A, B2, B1, niacin, and D. It discusses the macronutrients in milk like carbohydrates, fat, protein, and water. The document also covers different types of milk products, processing methods like pasteurization and homogenization, storage tips, and uses of milk in recipes.
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
The document discusses dairy products and eggs. It provides details on different types of milk like pasteurized, sterilized, condensed, powdered and evaporated. It also discusses cream, butter, yogurt and various cheeses. Storage methods are outlined emphasizing refrigeration below 41°F. Eggs are described as highly perishable and various tests for freshness are presented. Cooking methods for eggs include boiling, poaching and frying. Dairy products are used in catering for beverages, soups, sauces and more.
Milk is a white liquid produced by mammals and is a primary source of nutrition for young mammals. Cow's milk is an important food source that provides nutrients like fat, protein, calcium, and vitamins. The history of milk includes the development of pasteurization, homogenization, and packaging methods like glass bottles and cartons. Milk can come from various mammals and is available in different forms determined by fat content and processing methods.
This document provides an overview of dairy products and milk. It discusses the main dairy foods such as milk, yogurt, cheese, cream, and ice cream. It describes different types of milk including pasteurized, UHT, flavored, dried, evaporated, and condensed. Specialist dairy products from sheep and goats are also outlined. The nutritional value of milk and why calcium is important is summarized. The document then discusses the production of cheese and lists common British and European cheeses. Other dairy foods like butter, yogurt, and ice cream are briefly described.
This document discusses carbohydrates, including their functions as an energy source, how they are broken down, and types such as starch, fiber, and modified starch. It also provides instructions for a task to design a macaroni and cheese product for children that is high in calcium, has a garnish, increases fiber content, and uses a roux sauce method.
This document provides information about various dairy products including milk, yogurt, ice cream, cream, cheese, and butter. It describes what dairy products are, the main types of milk available in the UK including pasteurized, semi-skimmed, and skimmed milk. Specialist milks like sheep and goat milk are discussed. Popular British and European cheeses are outlined. The nutritional value of milk and cheese is highlighted. Different types of cream and ice cream are also summarized.
This document discusses clarified butter (also known as ghee), including what it is, how it is made, its nutritional benefits, and therapeutic properties. Some key points:
- Clarified butter is made by heating butter to remove the milk solids, leaving the pure butterfat. This gives it a higher smoke point and shelf life than regular butter.
- It is rich in vitamins, fatty acids, and antioxidants like CLA and beta-carotene. Regular consumption may improve digestion, immunity, and provide sustained energy.
- In Ayurvedic medicine, clarified butter is seen as beneficial for reducing inflammation and expanding consciousness. It is often used as a carrier for herbs.
This document discusses food pigments and colorants. It begins by explaining how color plays an important role in food acceptability and describes factors that influence acceptable food colors across cultures. It then defines key terms like color, pigment, dye, lake, and colorant. The document outlines the four main groups of natural pigments found in foods - tetrapyrrole compounds, isoprenoid derivatives, benzopyran derivatives, and artefacts. It also discusses non-certified or natural colors versus artificial colors. The rest of the document provides detailed information about specific pigments indigenous to foods, including chlorophylls, myoglobin, hemoglobin, anthocyanins, and carotenoids. It discusses their physical and chemical
Many big cities are located near bodies of water. They have harbors for ships to bring materials, tourists, and more. Some cities are situated on major rivers, with bridges connecting different parts of the city. Pittsburgh, for example, has over 400 bridges. Tourists also enjoy activities on the water, like boating on lakes in cities like Udaipur, India.
The document outlines perspectives on antibiotic use in dairy production from various stakeholders. The dairy farmer and organic dairy farmer perspectives emphasize the importance of antibiotic treatment for animal health and welfare. The medical doctor dismisses concerns that antibiotic residues in milk lead to human antibiotic resistance, noting federal guidelines and testing. Overall it recommends improving animal health to reduce antibiotic need while following regulations.
The document discusses homogenization, which is an industrial process that reduces the diameter of fat globules in milk and cream using high pressure. This increases the stability of the milk fat emulsion and prevents fat separation. Homogenization breaks down fat globules into sizes less than 2 micrometers. It is commonly used in pasteurized and sterilized drinking milks to prevent fat separation and give a richer taste and viscosity. However, homogenization is not recommended for cheese production as it disrupts the technological properties of milk.
The document discusses new technologies and product development in the dairy industry, focusing on membrane processing techniques. It describes how membrane processes like reverse osmosis, nanofiltration, ultrafiltration and microfiltration are being used for applications like concentration and fractionation of fluid milk and whey. These techniques offer advantages over conventional processes like avoidance of heat-related changes and more efficient energy usage. The document also discusses other emerging technologies like UHT processing and how various membrane modules and configurations are being implemented.
This document provides an overview of milk processing operations. It begins with definitions of milk and its composition. The key components of milk discussed include water, fat, proteins, lactose, enzymes, vitamins, and minerals. The document then covers several milk processing operations, including pasteurization methods like low-temperature long-time and high-temperature short-time. Other operations discussed are homogenization, cream separation via gravity or centrifugal methods, standardization, and mixing ingredients.
This document compares artificial and natural food colors. Artificial colors are obtained through chemical reactions, are generally stable, less costly but raise some health concerns. Natural colors are obtained through physical processes from nature, may be less stable and more costly but have no health concerns. The document then discusses various natural pigments found indigenous to foods, focusing on chlorophylls, their properties, how they are altered through heat, acid, light exposure and various processing techniques. It explains how to help retain green color during processing.
This document discusses food pigments and colorants. It begins by explaining that color is an important factor in food acceptability. Natural pigments are divided into four main groups: tetrapyrrole compounds, isoprenoid derivatives, benzopyran derivatives, and artefacts. Common natural pigments include chlorophylls, carotenoids, anthocyanins, and flavonoids. The document then discusses various pigments in more detail, focusing on their properties, locations in plants, and how processing and storage can impact color. Maintaining green color is challenging as chlorophyll is susceptible to degradation through heat, light, and pH changes.
Citric acid is a weak organic acid found in citrus fruits. It is produced industrially through fungal fermentation using microorganisms like Aspergillus niger. Fermentation techniques include surface, submerged, and solid state fermentation. Key factors that affect citric acid production are nitrogen source, pH, aeration, temperature, and trace elements. It has many applications as a food additive, preservative, and in pharmaceutical and household cleaning products. The largest producers are the USA, China, Brazil, India, and Italy.
The document discusses the production of penicillin from Penicillium chrysogenum fungi. Key points:
- Penicillin is produced through a fed-batch fermentation using P. chrysogenum, which secretes penicillin into the medium using lactose and yeast extract as carbon and nitrogen sources.
- Downstream processing involves filtration to remove cells, extraction of penicillin from the filtrate using butylacetate countercurrent, and precipitation of purified penicillin using potassium salts.
- Major advances included genetic modification of P. chrysogenum to increase yields from 1 mg/L to 50 g/L.
The document discusses the production of penicillin from Penicillium chrysogenum fungi. Key points:
- Penicillin is produced through a fed-batch fermentation using P. chrysogenum, which secretes penicillin into the medium using lactose and yeast extract as carbon and nitrogen sources.
- Downstream processing includes filtration to remove cells, extraction of penicillin from the filtrate using butylacetate countercurrent, and precipitation of purified penicillin using potassium salts.
- Major advances included genetic modification of P. chrysogenum to increase yields from 1 mg/L to 50 g/L.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
2. If you removed all the
water from milk, only 13%
of the product remains…
these are the milk solids.
27% Protein: casein
30% Fat: combined with
water is called “cream”
37% lactose: milk sugar
6% ash/minerals:
vitamins and minerals
including calcium and
phosphorus
3. Drinking milk causes digestive problems
for some people, which is often the
result of lactose intolerance. While it is
not a true allergy, the consumption of
milk sugar can cause gas, cramps,
nausea, bloating, or diarrhea.
Individuals with lactose
intolerance may have to
limit their intake of dairy
products, purchase
lactose-free milk, or
switch to a non-dairy milk
such as soy or rice milk.
4. The great French scientist, Louie Pasteur,
discovered this procedure.
Pasteurization is a
process. Raw milk is
heated to a temperature
that kills all disease-
causing bacteria.
Virtually all milk sold in
grocery stores in the
United States today has
been pasteurized.
5. Normally, the “fat” particles in the milk
like to cling together. They are lighter
and float to the top. When milk is
homogenized, however, the fat
particles are separated, broken up into
very small pieces, and are distributed
throughout the liquid. The pieces are
so small, in fact, that they cannot go
back together and float to the top… as
long as the milk is fresh. One visible
sign that milk has lost its freshness is
the appearance of streaks of fat in the
liquid, or a layer of fat floating on the
top.
6. Pasteurizing milk
increases its
storage life. Store
milk at 41º F or
lower.
Maximum freshness means
maximum nutritional value and
flavor. The expiration date on
the carton indicates the ‘sell by’
date… not the spoilage date.
Deterioration of nutrients and
flavor begins 3 days after that
expiration date.
7. Grades of milk are based upon regulations pertaining
to production, processing, and distribution, e. g.,
sanitation, pasteurization, and holding conditions, as
well as upon bacterial standards.
Grade A milk means the
product has met the quality
and safety standards of the
FDA (food & drug
administration of the
federal government) and
the U.S. Public Health
Service. Milk should have a
fresh, sweetish flavor, but
not be too sweet or taste
sour, bitter, or moldy.
8. Calcium and phosphorus
are both nutrients found in
milk and milk products.
They build and maintain
strong bones and teeth.
Although Vitamin D is not normally present
in milk, it is commonly added as an
“enrichment”. This is a logical addition as
calcium, phosphorus, and Vitamin D must
all be present in the body in order for any
one of them to function properly. The body
makes its own Vitamin D when the skin is
exposed to sunshine. In the Midwest,
sunshine may be limited in winter.
9. Definition: straight from the
cow; no changes have been
made to the composition.
Raw whole milk has not been
pasteurized or homogenized.
10. Definition: the fat
portion of whole milk;
flavorful, but high in
calories and
cholesterol
Beaten with sugar, ‘whipped
cream’ is a sweet and fluffy
delight often used as a dessert
topping! ‘Bavarian cream’ is
whipped cream with gelatin
added for stability.
Cool Whip and similar toppings are NOT dairy products.
They are made by whipping oil.
11. If you beat unsweetened cream over a long period of time,
it eventually becomes butter! This is a saturated, solid
animal fat, and it does contain the type of fat called
cholesterol. Butter is often lightly salted during
preparation, to act as a preservative and enhance the
flavor.
When making butter, part of the water is released and
poured off. This is a natural buttermilk!
12. Margarine is a popular non-dairy substitute for butter.
Butter is an animal fat; margarine is a vegetable fat.
Margarine is made from vegetable oil, and was originally
called oleomargarine. It was later shortened to oleo, but is
now called margarine.
Soft margarines are margarines mixed with water for ease
in spreading. Soft margarines cannot be used for baking
because of their water content.
13. Definition: at least ½ of the
water has been removed; a
common ingredient in
baking… nearly always used
to make pumpkin pie;
slightly yellow in color due
to more concentrated fat
content.
When the
water is removed , the
nutrients become more
concentrated. For that
reason it was commonly
used to feed babies prior
to the development of
today’s baby formulas.
14. Definition: evaporated milk with
sugar added; commonly used
in fudge and other candy
recipes; used in coffee as a
cream and sweetener
combined.
Pierce the top of a can of sweetened
condensed milk with a can opener in
several places. Place the entire can in
a pan of boiling water nearly lid high.
Boil for 3 hours. Cool; open and
serve as a pudding or as a dip for
fruit.
15. Definitions:
2% MILK – 98% of the fat content (cream) has been removed
from whole milk
1% MILK – 99% of the fat content (cream) has been removed
from whole milk
SKIM MILK – 100% of the fat content (cream) has been removed
from whole milk
When the yellow fat content is removed, the remaining skim
milk almost appears to be blue in color comparison.
16. Definition: milk with all of the water removed; this
could be whole milk, or any low- or non-fat milk; to
use you must reconstitute the dry product with
water according to package directions; the
greatest disadvantage of this product is the flavor
change that occurs in the drying process; the
greatest advantage is the very long shelf life and
the fact that you only make the amount needed.
17. Buttermilk has two definitions…
1. It is the liquid that remains after
cream is churned into butter
2. A bacteria culture can be added
to skim milk, producing a tangy
flavor and thicker consistency (you
can drink this as is or use it in
cooking
Buttermilk is
a common
ingredient in
pancakes
and ranch
dressing/dip.
18. Yogurt: a bacteria
culture is added to milk
and it is allowed to grow
into a soft, curd stage;
often flavored with fruit
Sour cream: a bacteria culture is added to whole milk
or cream to thicken and artificially sour it (you cannot
naturally allow cream or milk that has been pasteurized
to sour…it just spoils. (shown here on a baked potato)
19. To make clarified butter, melt
the butter over low heat without
stirring or in a microwave oven.
Allow the butter to sit, and the
cloudy light-colored milk solids
will settle to the bottom. This
leaves a “clear”, very yellow-
colored butter as the top layer
(sometimes under a foam). This
layer is the drawn butter.
The drawn butter can be
served in a warmer or a
condiment dish. It serves as
a flavorful dipping sauce for
foods such as seafood or
artichokes.
20. Butter browns and/or burns
easily during cooking! This
is due to the low ‘smoke
point’ of the milk solids.
Clarified butter does not
burn as easily, since the milk
solids are removed.
Margarine or olive oils have a
higher ‘smoke point’ as well,
so they do not brown/burn as
easily. The higher the smoke
point, the less easily it burns.
21. Butter Margarine
Cost Lower cost
Smoke Point Lower, does not
burn as easily
Calories About the same
Cholesterol
(contributes to heart
disease)
High None
Flavor Better
Trans Fat (contributes
to heart disease)
None Check packaging,
usually high
22. Definition: milk that has been
heated to “just below boiling
point”. As the milk heats and
water evaporates, the milk
protein clumps together,
causing a skin or film to form
on the surface of the milk. If
you remove this, you remove
many nutrients.
Adding cocoa and sugar to
scalded milk makes a hot cup
of cocoa. Using water instead
of milk is called hot chocolate.
Top with marshmallows or a
dollop of whipped cream.
23. Breaking these rules can result in a skin forming on
the surface of the milk, scorching, and/or curdling.