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 10C
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 100C for 20
to 30min then cooled
Ultra heat treated
The milk is homogenised ,heated to not
less than 132Cfor 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