Milk and Milk Products

Nutritionally Milk is a great source of protein Often referred to as the perfect food

Nutritional Components of Milk Water: 87% Proteins: caseins, whey proteins, enzymes Lipids: mainly triglycerides Carbohydrates: mainly lactose, also glucose, galactose, & other saccharides Salts (<1%), Trace elements, Vitamins

Casein Casein in milk combines with minerals in milk to form micelles. Casein proteins in milk cluster together and work like tiny sponges to hold water in the milk. Acids, salt, or high heat causes the casein protein clusters to lose water.

Minerals Calcium and magnesium keep the micelles stable Calcium keeps bones and teeth strong

Vitamins Riboflavin water-soluble, light sensitive light yellowish & greenish color Carotene fat-soluble, yellowish color of milk fat Milk also provides thiamine & niacin Vitamin D is added to almost all milk

Milk Proteins - Whey proteins Use of whey protein products: Dried Whey: puddings, cakes, baked products Whey protein concentrates: binder in sausage (up to 3.5%) Ultra Filtered Skim Milk : coffee whiteners Cheese Whey: animal feed

Types of Milk Skim has had all the fat removed. 1 % milk is 1 % butter fat 2 % milk is 2 % butter fat Whole milk must contain at least 3.5% butter fat.

Fermentation of Milk  All fermented milk contains lactic acid  Desirable (buttermilk, yogurt, cheese)

Drying of Milk Dry milk products Whole and nonfat dry milk powder dried whey dry cream

Evaporation & Canning of Milk Evaporated milk sterilized canned milk that has been concentrated to about half its original volume by evaporation under a partial vacuum. Sweetened condensed milk 15% sugar is added after concentration of whole milk through evaporation

Cooking with Milk Low heat to prevent scorching And curdling

Prevention of skin forming on the top of cooked milk Preventing skin from forming on top: Casein and serum (whey) clumps on the surface as the liquid evaporates Pulling off the skin = pulling off the nutrients Stirring constantly, adding fat will help.