Milk and Milk Products

Dairy products are usually defined as foods produced from cows but occasionally from other mammals such as goats, sheep, yaks, camels, or horses.

Dairy products are commonly found in European, Middle Eastern and Indian cuisine, whereas they are almost unknown in East Asian cuisine.

The most populatr dairy products that are used by consumers are milk, ice cream, and cheese. Dairy products are high in protein, fat and calcium. 

 

Milk is divided into different categories. They are determined by the amount of fat in the milk as well as how it is processed. The fat content of milk is the proportion of milk made up by butterfat.  The fat content of milk is usually stated on the container, and the colour of the label or milk bottle top varied to enable quick recognition.

Types of milk according to the fat content:

Whole Milk/Full Cream Milk:
Is fresh milk as it comes from the cow. Nothing was added and nothing was taken away. It contains at least 3.3% butterfat.

 

Low Fat Milk:
Has a fat content off 1.5%-2.5%. Low fat milk is the most popular for everyday use, especially if you are on a low fat diet.

 

Non Fat Milk/Skim Milk:

Has most if not all the butterfat removed. Its fat contents is anything from 0.5% or less. If you are on a strict cholestrerol diet then it is advised that you use this milk for your daily intake.

 

MILK PROCESSING:

 

Milk can be treated in different ways to make it safe for human consumption. (Harmful bacterial and other micro-organismsn needs to be killed).

 

Here is a list of different methods in improving the quality:

 

Pasteurised Milk:
Milk is heated for 15seconds at 72C and cooled rapidly to 4C. Keeps well for 4-5 days in the fridge.

 

Homogenisation:
Fat in the pasteurised milk is evenly distributed. The milk is forced under pressure through a narrow constrictions to up the fat particles.

 

Sterilized Milk:Homogenized milk is heated for 20-30 minutes at 104C. This milk has a boiled tasted and keeps for 3 months in sealed containers. Micro-Organisims are destroyed in the process.

 

Long Life/UHT Milk(Ultra High Temperature Treated Milk):
Homogenized milk that is heated for 3-4 seconds at 140C and then cooled rapidly. It can keep for up to six months in a sealed container. Its flavour is very different to fresh pasteurised milk.

 

Milk Powder:All the water from the milk is removed. Can be used instead of fresh milk and for baby feeding.

 

Evaporated Milk:Milk that is heated in a special evaporating pans to increase the concentration, used as a base for most puddings and a healthier alternative for cream.

 

Condensed Milk:
Milk that is heatd until 50% of the water has evaporated. Sugar is added to preserve it. Mostly used for making sweets, desserts and fudge.

 

STORING OF MILK:

Fresh Milk must be kept in the fridge at a temperature of below 4C.

Milk sachets can be frozen

Milk powder must be stored in an air tight container.

Keep ice cream frozen until use. Do not refreeze ice cream as it has a tendancy to get an offish flavour and a real poor consistency.

Cheese should be refridgerated and kept tightly wrapped.