Miillkk

Milk is the natural food for mammals in the first stages of life. It is the near-perfect single food
containing protein, carbohydrate, fat, minerals and vitamins. However, it is lacking in iron, vitamin C
and D. It is one of the most complete foods, because it contains the nutrients required for growth and
development. Milk obtained from several species of animals is used for human consumption, but the
most popular are cows, buffaloes and goats’ milk.

Composition
Components Cow’s milk Buffalo’s milk
Water 85-87% 80%
Carbohydrate 5% 5%
Protein 3% 4.5%
Fat 4% 9%
Vitamins and Minerals 1% 1.5%
However, the composition doesn’t always remain the same. This will vary slightly, depending upon the
species, the age and the feed of the animal. It will also depend upon the lactation period and as animal
advances in age, the fat content will also increase. Animals who feed on grass pastures produce a high
yield of milk, richer in Vitamin A.

Classification
Milk may be classified on the basis of:
 Process Of Manufacture(Toned, Homogenized)
 Fat Content(Whole, Low Fat)
 Type(Soy, Rice, Coconut, etc.)
 Source(Cow, Goat, Camel)
 Form(Condensed, Powdered)

Fat Content of Different Types of Milk

 Whole Milk
 Reduced – fat milk (2%)
 Low – fat milk (1%)
 Skimmed / Non – fat milk
 Half & half

Commercial Forms Of Milk

 Condensed Milk
 Powdered Milk
 Evaporated Milk
 Baked Milk
 Infant Formula

Goat’s Milk
Some Goat’s Are bred to produce milk. This Milk can be drunk raw, but pasteurization is recommended
to reduce bacteria such as staphylococcus aureus and esterichia coli.
It is commonly processed into cheese, goat butter, ice cream and other products.
Goat's milk can replace sheep's milk or cow's milk in diets of those who are allergic to cow’s milk.
It has lactose (sugar), and may cause gastrointestinal problems for individuals with lactose intolerance.
It also contains small fat globules, so the cream remains suspended in the milk, instead of rising to the
top, as in raw cow's milk; therefore, it does not need to be homogenized.

Camel’s Milk
It is a staple food of desert nomad tribes and iIs richer in fat and protein than cow milk.
It is said to have many healthy properties and is used as a medicinal product. The curative powers of
camel milk are enhanced if the camel's diet consists of certain plants.
Camel milk can readily be made into yogurt but is difficult to make into butter or cheese.
Camel milk cannot be made into butter by the traditional churning method.
The butter or yogurt produced from camel milk has a very faint greenish tinge.
The sale of camel cheese is limited owing to the low yield of cheese from milk and the uncertainty of
pasteurization levels.
Nutritive Value
Protein
Some of the most complete forms of protein are found in milk. Casein is the main milk protein. It is
insoluble in water and is very easily precipitated by acids. This results in the curdling of milk.
Lactoglobulin and Lactalbumin are the other two proteins that are found in milk. They coagulate easily
on heating and are responsible for the precipitate found at the bottom and the sides of the pan used
for the heating of milk. They are not easily precipitated by acid.
Carbohydrates
The main carbohydrate found in milk is Lactose or milk sugar. Lactose is not very soluble in water and
it is responsible for the sweet taste in milk. Lactose also tends to crystallize in milk powder during
storage and results in lump formation and caking. It isn’t water soluble and is responsible for the sandy
or gritty texture in condensed milk and ice-cream. In the souring of milk, lactic acid bacteria converts
lactose into lactic acid, giving sour milk its characteristic flavour.
Fat
The fat constituent of milk is present in the form of cream. It is dispersed as fine globules. When
heated, it rises to the surface, where it forms a layer. It contains fat-soluble vitamin A and D. Together
with lactose, fat provides the energy in the diet.
Minerals and Vitamins
Milk is rich in calcium, phosphorus, sodium, potassium and all the vitamins known to be essential for
human nutrition are present in milk. Milk is rich in Vitamin A, S, E and K.
Since milk contains a great deal of water, it is a very dilute food. Because of this, it is easy to consume
and digest. Milk is an ideal food for all, especially infants and young children. There is no evidence that
it is an indispensable constituent of the adult diet.

Processing
From the time it is milked from the animal to the time of sale, milk has to undergo processing to
improve the keeping quality and to make it fit for consumption. The various stages are:
1. Collection
Milk is brought to the dairy in clean sterilized vessels, preferably stainless steel.
2. Holding tanks
The milk is immediately transferred to holding tanks and is held at 10°C to keep it safe. Cooling is
done either in a tank, jacketed with pipes in which runs a brine solution. Else the milk is run over
very cold water pipes.
3. Filtration
The milk is passed through a series screens and filters to remove sediment and floating particles.
4. Pasteurization
It is the process of heating milk to 63.7°C and holding it at that temperature for 30 minutes. This is
known as the “Holder Process of Pasteurization”. Nowadays, the Flash Pasteurization is more
commonly used. It is also called the HTST or High Temperature Short Time method, where the milk
is heated to 71.6°C for only 15 seconds. Pasteurization makes milk safe for human consumption by
destroying pathogenic germs (pathogens). It also helps to increase the shelf life. Flavour of the
milk remains unaffected at pasteurization temperature.
There are three main types of pasteurization used today:
 High Temperature/Short Time (HTST)
 Extended Shelf Life (ESL) treatment.
 Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment.

HTST
The milk pasteurized by this process has a refrigerated shelf life of two to three weeks.
In the HTST process, milk is forced between metal plates or through pipes heated on the outside by
hot water, and is heated to 71.7 °C (161 °F) for 15–20 seconds.
HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of
the milk is subject to a shorter time or a lower temperature.

ESL
 In the ESL direct heating plant, the product is first preheated to 70 °C – 85 °C and then heated
to maximum 127 °C by direct steam injection.
 The milk is held at this temperature for approx. 3 seconds and is then cooled down to 70 °C -
85 °C in a flash cooler.
 To ensure the product is well stabilized, aseptic homogenization is carried out at a temperature
of approx. 70 °C.
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  As a result of these extremely short heating and cooling times at a high heating temperature,
the direct process offers the advantage of top product quality.

UHT
 UHT processing holds the milk at a temperature of 135 °C (275 °F) for a fraction of a second.
 When UHT treatment is combined with sterile handling and container technology (such as aseptic
packaging), it can even be stored unrefrigerated for 3–4 months.

Microfiltration
It is a process that partially replaces pasteurization. It leads to the production of milk with fewer
microorganisms and longer shelf life without a change in the taste of the milk.
In this process, cream is separated from the whey and is pasteurized in the usual way, but the whey is
forced through ceramic micro filters that trap 99.9% of microorganisms in the milk (as compared to
95% killing of microorganisms in conventional pasteurization).
The whey is then recombined with the pasteurized cream to reconstitute the original milk composition.

5. Homogenization
At temperature of 60°C, milk is passed under high pressure through small opening of a machine
called homogenizer. The main purpose is to subdivide the fat globules in milk and disperse them
evenly in the entire mass. Fat has a low density and tends to rise to the surface during heating.
Homogenization prevents this by first breaking up the fat into tiny particles and then dispersing
them throughout the milk. This adds to the flavour and results in a better body.
6. Bottling
The bottles of selected and uniform size have to be sterilized by steam and hot water and then they
are filled with milk, which are capped automatically. Nowadays milk is filled in plastic pouches and
these are more economical, easily transported and save storage space. Plastic pouches are easily
disposed and are safe to handle.
7. Sterilization
The sealed bottles are now heated for 30 to 40 minutes at temperatures ranging from 104-110°C in
steam chambers called autoclaves and then allowed to cool. Milk can also be sterilized before
bottling. It is subjected to temperatures of 135-150°C for just 1 second. This is called the UHT or
Ultra Heat Treatment. This process kills off all microorganisms and the very short holding
temperature reduces the changes in colour and lined with aluminum foil. Milk is then distributed
through various outlets.

Effect of heat on Milk

Digestibility is slightly improved in the heated milk as it tends to form smaller, tenderer curds in the
stomach than are formed from raw milk. Heating to higher temperatures than those used in
pasteurization effects a greater variety of changes in milk. The tendency of milk to curdle is diminished
by the use of low or moderate temperatures. Casein is not coagulated at the usual temperatures. It
coagulates when heated at too high temperatures or for long period of time at boiling temperature.
The coagulation of milk protein by heat is accelerated by an increase in acidity. Heating milk brings
about an increase in acidity. The addition of acid foods to milk may also result in coagulation.
The browning reaction, non-enzymatic browning or Millard reaction occurs when sugars and proteins
are heated together. The prolonged heating of condensed milk in the can results in a product of brown
colour, caramel flavour and thickened consistency. Millard reaction is responsible for the brown colour
of the scorched milk. Heating milk over hot water will retard or completely prevent scorching.

Minerals like calcium phosphate is precipitated by heat and sometimes gets collected at the bottom of
the pan with coagulated albumin and some of it gets entangled in the scum on the top surface of the
milk.
Skin formation is one of the most troublesome of reactions that occurs during the heating of milk. It
may be prevented by covering the pan, by diluting the milk, or by presence of fat floating on the
surface. As the temperature is increased, a tough scum forms, which is insoluble and can be removed
from the surface. The scum is composed of coagulated albumin with some precipitated salts and fat
globules. Scum formation can be prevented by beating the cooked milk with a beater. The formation of
scum on boiled milk is the principal reason for the behaviour of milk in boiling over. A certain amount
of pressure develops under the scum, which later forces the scum upward and the milk flow over the
sides of the pan i.e. spill.
The flavour of milk that has been heated to boiling temperatures or above is described as Flat. It is due
to the loss of dissolved gases, carbon dioxide and oxygen. Some change that occurs in the protein also
influences the flavour of the cooked milk.

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The layer of fat that may form on milk that is boiled is the result of the breaking of the films of protein
that surround the fat globules in unheated milk. The breaking of the films of emulsifying agent permits
the firm coalescence of fat globules.
The scorching of milk placed over direct heat is due in part to the film of coagulated albumin that
collects on the bottom and sides of the pan. Stirring the milk while heating lessens the thickness of the
film, but may not prevent scorching, particularly if large quantity of milk is heated.
Acid coagulation of milk
Acid - either that which is formed by bacterial action in milk, or by added acid – precipitates casein as
curd. The acid curdling the milk is a desired reaction in the making of some cheese and curd, but is
undesirable in food products such as curdling of tomato soup, fruit cream and causes the casein to
precipitate.
Rennin is an enzyme present in the stomach of man and animals which helps to clot milk during
digestion. Commercially the enzyme is available in the form of rennet tablets or extract, which are
prepared from the inner lining of the stomach of calves and lambs.
The action of vegetable enzyme – bromelin – from pineapple also clots milk, but later digests the clot.
If milk is heated in the presence of the enzyme bromelin then the milk tastes bitter. Hence while
making fruit custard, fresh pineapple(if used) should be cooked before adding it to the custard. Other
enzymes in fruits are responsible for some of the curdling action that occurs when milk or cream and
certain fruits are combined. All fruits and vegetables contain some organic acids but not always in
sufficient concentration to cause the curdling of milk. Destroying the enzymes before combining the
fruit with the milk will prevent curdling caused by enzyme action. Curdling of milk may occur if tannin
containing foods, such as potatoes are cooked in milk. Tannins are also present in brown sugar and in
cocoa product.
Besides enzymes, acids and tannins, salts present in the milk, in the food combined with the milk, or
added sodium chloride may also influence coagulation of the casein. Of the meats commonly cooked in
milk, ham usually causes more coagulation than chicken, veal or pork. The high sodium content of ham
may be responsible for the excessive curdling that occurs when cooked with milk.

Types of Milk
A. Fluid Milk
1. Whole milk
Milk that has none of its fat removed. It generally contains 3.25% fat. This fat is not homogenized
so that the milk will have cream line.
2. Skimmed Milk
This type of milk became popular because of the emphasis on low-fat diet. Cream is separated by
machine. Skimmed milk resembles fresh whole milk, except that the fat content is less than 0.5%,
but rest of the nutrients remains the same, except for fat soluble vitamins. It is often fortified with
vitamin D and minerals. Skimmed milk is usually pasteurized and may also be homogenized.
3. Homogenized Milk
It has the same composition as the whole fluid milk, but the fat content is dispersed throughout the
mass through the process of halogenations. There won’t be any cream line when the milk is heated.
4. Toned Milk
Toning is done to make buffalo milk resemble in appearance and flavour to cow’s milk. It is done by
dilution and addition of skimmed milk powder. 40 % of skimmed milk is added to 60% of buffalo
milk. The addition of skimmed milk powder makes up for the dilution of the nutrients, the fat
content remains diluted and equal to that of cow’s milk.
5. Fortified Milk
Additional nutrients such as Vitamin D may be added to milk to improve the quality.
6. Flavoured Milk
Addition of flavouring agents such as essences like vanilla, strawberry and masalas to improve the
flavour, appearance and to add more variety.

B. Concentrated Milk
1. Evaporated Milk
This is unsweetened concentrated milk. After pasteurization. The milk is evaporated under reduced
pressure in steam heated vacuum pans, till the volume has been reduced to 60%. It is then
homogenized, cooled and canned.
2. Condensed Milk
The term usually implies whole milk, which has been partially evaporated and to which sugar has
been added. This is sweetened concentrated milk. 27% moisture remains out of 80%. It has a 62%
sugar concentration. The milk is cooled very carefully, so that the crystallization of the lactose is in
very fine crystals before being canned.

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3. Dried Milk or Milk Powder
In this case, the water content is removed completely and thereby the bulk is reduced. It requires
no special storage facilities and is an outlet for the skimmed milk from cream and butter
production. There are two processes for drying milk:
a. Roller Drying
The milk is usually concentrated in an evaporator until it has 97% total solids as against 11.5%
in normal fluid milk. The milk is then fed into the very smooth surface of single or twin heated
drums, operating at temperatures of 150°C (303°F). The water content of the milk evaporates
very quickly, leaving behind a thin film of dried milk, which is then scraped off by a blade that
is attached to the drums. This is then cooled before being ground into a very fine powder. It is
then sieved and packed into airtight containers. Milk powder is hydroscopic and will quickly
absorb moisture from the air and the powder will deteriorate, becoming stale in flavour and less
soluble in reconstitution. Although roller drying is cheaper and produces a product that is
practically free from bacteria owing to the severe heat treatment it receives, it does develop a
cooked flavour and will not reconstitute easily. The structure of the fat globules in milk is
destroyed, causing an oily layer on the surface when reconstituted in warm water.
b. Spray Drying
The milk is pre-heated to 80-90°C for 10 seconds. It is homogenized and concentrated at 43°C
to about 40% total solids. The milk is then atomized to a fine mist in a drying chamber
containing hot air at 165°C (330°F). The very minute milk particles give off their moisture
content almost instantaneously and drop to the bottom of the drying chamber as tiny grains of
dried milk. The powder is removed to cool as quickly as possible, before being packed into
airtight containers. This method is more expensive than Roller drying, but has 98% solubility
with less pronounced flavour changes than Roller dried milk.
c. Instant Milk Powder
This type of powder will dissolve easily and completely when added to water, tea or coffee. The
process is a modified spray-drying method in which the dried milk powder is moistened with
steam to give a lumpy porous structure; the lumps of powder are being dried, cooled and then
reduced to a more standard size. When added to a liquid, they quickly absorb it and dissolve
completely. The cost of this type of milk powder is high and it is mainly used in hot beverages
The concentration of milk serves three main purposes:
1. It reduces bulk by the reduction of the water content.
2. The heat treatment and high sugar content in condensed milk gives the product a good shelf life.
3. It is convenient outlet for skimmed milk from the production of butter and cream.
Substitute milk powder
It doesn’t contain any milk constituent at all, but are especially processed from products such as dried
glucose, syrup and vegetable fat.
Imitation milk
Also known as Substitute milk, it is a recent development. The products don’t contain any milk
constituent, but contain glucose syrup and vegetable fat. It has a very low calorific value. Another
substitute being promoted as a healthier alternative to milk is Soya milk. Soya milk is much cheaper,
but leaves an unpleasant after-taste and flavour. Imitation and substitute milk are ideal for those who
are lactose intolerant i.e. allergic to milk.

C. Cultured Milk
The process consists of deliberately souring the milk by adding specific harmless bacteria, which will
then produce an acid and so control the growth of possible harmful bacteria. The process originated by
man’s attempts to prevent milk from being totally unusable and develops into a variety of products,
which are nutritious and easily digestible. Cultured milk can be classified into three groups, as listed:
1. Butter Culture
These include butter-milk and cultured cream.
Butter-milk is a byproduct from the manufacture of butter. It is made from pasteurized skimmed
milk, which is incubated with an acid producing butter culture.
Cultured cream is prepared from pasteurized single cream, which is incubated with an acid
producing butter culture. It is often marketed as “fresh soured cream” to distinguish it clearly from
cream, which has soured by accident or carelessness. It may be used in recipes instead of sour
cream.
2. Yogurt Culture
These include yogurt (in many forms and flavours), curdled milk and soured milk drinks. Yogurt can
be made from whole, skimmed, evaporated or dried milk or a mixture of these. Various types of
yogurt are available – natural yogurt made from milk products, natural yogurt sweetened with

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 sugar, fruit yogurt, which may be flavoured with pieces of fruits or just fruit juice or a flavouring
essence.
3. Weak alcoholic beverages
This group differs from the previous groups in that yeast cultures, which produce alcohol, are
added, in addition to bacterial cultures. This group includes:
a. Kefir (Poland)
It is made from whole or skimmed cow’s milk to which the kefir grain is added. The milk is
incubated for three days, during which the alcohol and acid percentage increases. The finished
product resembles single cream in appearance and has a lactic acid flavour.
b. Koumiss/Kumis (Russia)
It was originally made from mare’s milk and is now produced from cow’s milk. Two cultures are
added to milk and is incubated at 37°C for about 4-6 hours and cooled to 30°C and yeast
added and incubated for 4 hours at 25°C. Matured for 3 days during which the alcoholic and
acid percentage increases. The product resembles single cream in appearance, but is slightly
grey in colour and has smell gas bubbles throughout, sour in taste and has a faint alcoholic
smell.
c. Whey Champagne (Poland)
This is made from clarified way with the addition of yeast and caramel. The product is of a
clear, light amber colour with a slight sparkle to it and a faint caramel flavour.
d. Feliwsoka (Poland)
It is made from buttermilk, which is fermented at 15-18°C for 8-10 hours, until the required
acidity is reached. The liquid that has separated to the top is removed and sugar and yeast are
added. The buttermilk is then bottled, sealed and kept at 18-20°C for 4 hours, cooled below
8°C and stored. The final product appears foamy due to carbon dioxide production and has a
sweet, yeasty and refreshing taste.

Uses of Milk
1. Served as a refreshing drink – both hot and cold.
2. Served as a beverage with tea and coffee.
3. The main ingredient in some sauces like Béchamel.
4. Used to enrich dishes like soups and to give a smooth texture.
5. The main ingredient in several desserts like ice-cream, puddings and custards.
6. The first food for new born infants.
7. Acts as a cooking medium for Indian sweets like Kheer or Payasams.

Storage of Milk
The rich nutritional composition of milk makes it readily infected with micro-organisms, which may be
derived from the animal, the equipment or the people handling the milk. Fresh milk should be
purchased daily. Old and new milk should never be mixed. Leftover milk can be easily converted into
curds. Fresh milk should be stored at refrigerated temperatures of 2°C after boiling and cooling. Milk
should never be stored near strong smelling foods such as cut onions and peeled garlic as milk readily
absorbs flavours and odour. Milk must never be exposed to direct sunlight as riboflavin is very easily
lost. UTH and canned (evaporated and condensed) milk must be stored at slightly lower than room
temperatures. When opened, they must be refrigerated immediately and used within two days. Dried
milk must be stored in airtight containers in a cool and dry area of the storeroom.

Lactose Intolerance
Lactose is a sugar component of all milk that is absorbed in the small intestine with the help of the
enzyme lactase. The production of this enzyme declines significantly after weaning in all mammals.
Consequently, many humans become unable to properly digest lactose as they mature.
Some individuals react badly to even small amounts of lactose and some are able to consume
moderate quantities.
When an individual consumes milk without producing sufficient lactase, they may suffer
 diarrhoea,
 intestinal gas
 cramps
 bloating
Lactose intolerance is a natural process and there is no reliable way to prevent or reverse it.
Lactase is readily available in pill form, and many individuals can use it to briefly increase their
tolerance for dairy products.