Milk

Milk It is one of the most complete food It makes a valuable contribution to a

healthy diet ,providing protein ,vitamins and minerals

especially calcium

Constituents

Vital for children in forming strong teeth and bones Through out life for the prevention of osteoporosis

Three principal milk proteins are casein, lacto globulin and lacta albumin

Vitamin A ,vitamin B2

Lactose in the milk is thought to aid the absorption of calcium

Milk fat contains tiny fat globules surrounded by a protein membrane

Calcium

Protein

Vitamins

Carbohydrate

Fat

Processing

Milk is designated according to its fat content and the heat treatment it receives

Heat treatment ensures the destruction of pathogenic bacteria ,ensuring the milk is safe to drink

Pasteurised

It is a mild heat treatment of 72° C for 15 seconds followed by rapid cooking to not more than 10ºC

Homogenised

3.9% fat It is homegenised by forcing it

through a fine aperture to break down the fat globules

Semi -Skimmed

1.5% -1.8% fat It contains half the fat content of

whole milk

Skimmed

Less than .3% fat Virtually all fat is removed Milk is homogenised and

pasteurised

Channel Islands

4.9% fat Milk comes from Jersey and

Guernsey breeds of cow

Sterilised

The milk is homogenised ,bottled and sealed ,then heated to at 100°C for 20 to 30min then cooled

Ultra heat treated

The milk is homogenised ,heated to not less than 132°Cfor 1 second then rapidly cooled and aseptically packed in polythene and foil –lined containers.

Uses of milk Fresh milk is often served on its own as an ice

cold drink It could be flavoured with bottled syrup Milk cocktails & mocktails could also be

prepared It is also the basis of many sauces both sweet

& savoury It is used as a foundation for various custards It s also a main ingredient for preparing

pancakes It is also used for preparing

cheese ,butter ,yoghurt & various sweet dishes

Thank you

… ananish banerjee

initiative