m i lk

and

m i lk p r o d u c t s
 The lacteal secretion of mammary glands
intended for the nourishment of young
mammals

The liquid formed by all female mammals for

feeding their young

A complete food and the natural source of nourishment of

mammals in the early stages of life.

Rich in the important nutrients needed by the young for

growth and development.
COW
SOURCES OF MILK
HUMAN

CARABAO

GOAT

SOYBEANS
SHEEP
 Chief Constituents of Milk

 Water
 Carbohydrates
 Protein
 Fat  Vitamins
 Ash  MILK protein is mainly casein
(80%)
 Carbohydrate in milk is the
disaccharide lactose, which
upon hydrolysis yields glucose
and galactose.
MILK CONTAINS:

 Water-soluble vitamins
 Thiamin
 Riboflavin
 Nicotinic Acid
 Pantothenic acid
 Choline
 Biotin
 B6
 B12
 Enzymes in Milk
 Phosphatase
-are important in the metabolism of Catalase
carbohydrates, nucleotides and
phospholipids, and in the formation of -enzyme found in most plant and animal
bone. cells that functions as an oxidative catalyst;
decomposes hydrogen peroxide into
oxygen and water
Lipase
-An enzyme found in raw milk and also
produced by microorganisms that split the
fat molecules into fatty acids which create Amylase
flavor. -Amylase is an enzyme that breaks starch
down into sugar.

Peroxidases
- is an antioxidant enzyme in the body
 MARKET FORMS OF MILK

1. Whole Milk

type of milk in which nothing is added or removed

whole standardized milk is whole milk which has a

minimum of 3.5% fat content.
 2. Whole Homogenised Milk

identical in fat and nutrient content to that of whole

standardised milk

undergone a specific process known as

“homogenisation” which breaks up the fat globules
in the milk
 3. Raw Milk

also known as untreated milk which can be bought

directly from a registered milk production
establishments
 4. Pasteurized Milk

milk that has been exposed briefly to high

temperatures to destroy microorganisms, prevent
fermentation and improved shelf life.
 5. Skimmed Milk

This type of milk has almost all the fat removed

contains fat content between 0-0.5% and an

average fat content of 0.1%

contains slight amount of calcium and lower levels of

fat soluble vitamins principally the vitamin A, as this is
lost when the fat is removed
 6. Evaporated milk

concentrated and sterilized milk product

The process of generating evaporated milk involves

standardising, heat treating and evaporating the
milk under reduced pressure, at temperatures
between 60ºC and 65ºC
 Condensed milk

-concentrated in the same manner as that of the

evaporated milk but with the addition of sugar

-Condensed milk is not sterilized but it is actually

preserved by the high concentration of sugar
Cream is the high-fat milk product which is
separated from milk

Cream must actually contain at least 18% milk fat. All

cream products are pasteurized or ultra-pasteurized.
 Sour Cream (cultured sour cream)

the product resulting from adding lactic acid

bacteria to pasteurized cream at least 18% milk fat.

Substitute for Sour Cream

Yogurt- an excellent substitute for sour cream

although it is much thinner in texture
  Substitute of any of the following for each
one cup of sour cream:

o For baking:
 7/8 cup buttermilk or sour milk
plus 3 tablespoons butter.
 1 cup yogurt and 1 teaspoon
baking soda
 ¾ cup sour milk plus 1/3 cup
butter
 Sour Milk is a substitute for buttermilk in
baked goods. Sour milk is also used as a
starter ingredient for yogurt and cheese
making. To create sour milk the following
steps are done:
 Measure 1 cup of milk and add 1 T of
lemon juice or vinegar then stir for 30
seconds using fork. Allow to stand for 5
minutes before mixing.
 o For Cooked Sauces
 1 cup yogurt with 1 tablespoon flour plus 2
teaspoons water.
 1 cup evaporated milk and 1 tablespoon
vinegar or lemon juice. Let stand 5 minutes
to thicken.

o For Dips
 1 cup yogurt (drain through a
cheesecloth-lined sieve for 30 minutes in
the refrigerator for a thicker texture).
 1 cup cottage cheese plus 1/4 cup yogurt
or buttermilk, briefly whirled in a blender.
Cheese
Cheese is made through the
combined action of the enzyme rennin
or rennet and the lactic acid bacteria.
If cream is made from the
concentrated form of milk fat, cheese
on the other hand is made from the
concentrated form of milk proteins
 Common Types of Cheeses used in Cooking:

Sharp Cheddar Cheese

 A semi-firm cheese that ranges from pale to a
bordering-on-orangey yellow in color. Serve sliced
with bread or crackers. Most types of Cheddar
varieties melt well so try it when making a grilled
cheese sandwich.
 Parmesan Cheese
 This type of cheese is very popular and this
hard cheese takes months to produce,
thanks to its ageing period of one to two
years. Popular uses of this cheese include
being mixed grated on most pasta dishes,
melted into sauces, and shaved over salads.
 This variety of cheese is very creamy, with a
pale yellow color and a thin, soft, white rind.

. Its a soft-ripened cheese, which have a short

ageing period and are consumed within a
couple of months after they are made

This cheese is best used when spread on bread

or crackers, and also good warmed up
 Mozzarella
 This variety of cheese is popularly
known as the “pizza cheese”. This is
an unripened, fresh, mild cheese
that is spun, twisted, and cut. It
ranges from white to pale yellow,
and has high water content.
 Cream cheese
This type of cheese falls under the
category of soft cheeses and is very
creamy and has a mild flavor. It is
meant to be consumed only weeks
after it is made (almost no ageing
period). It is best spread on bread or
crackers, and it lends itself well to
flavoring whether with herbs or salty
smoked fish. It can also be used for dips
or spreads. This cheese is most popular
used in cheesecakes.
 Ricotta
 This is a fresh-tasting, mild and creamy, light (almost
fluffy) white cheese that possesses a faint sweetness.
This type of cheese is most often used in Italian pasta
dishes and Italian desserts. Use it, seasoned and
combined with an egg or with other cheeses, in
lasagna or as ravioli stuffing.
 Blue cheese
This is a very popular creamy, pungent, strong-
flavored cheese. It falls under the category of blue-
veined cheeses, which are made by inoculating
the cheese with a mold called Penicillium
roqueforti.

Over a short period of time, the mold will then

produce a blue-veined interior. This cheese is best
spread on crackers or bread like sourdough. It also
partners well with sliced fruit like pears and apples.
Butter is a yellowish or whitish bar
with a bland or salty taste. It is a
semi-solid mass which contains
approximately 80-85 per cent
milk-fat and 15-20 per cent water.
 Common Types of Butter

 traditional, salted butter made by churning

Churned pasteurized cream. This butter is available in
unsalted or salted types as well as the “semi salt”
Butter version which means that it has about half of the
amount of the regular salted butter.

 the same as churned butter but made without

any added salt. It is used in baking and for
Sweet general cooking and allows for more control of
Butter the salt level added to a dish. Sweet butter
doesn’t stay fresh as long as salted butter so
should be used soon after purchase.
 Light Butter
 traditional churned butter that has added air
and water and is about 25% lower in
butterfat than regular butter. Because of the
added water, light butter is best used cold as
a spread on bread or crackers and isn’t well
suited to cooking or for melting on hot foods
such as toast or popcorn.
 Cultured Butter

-butter made from cream that is cultured with

active bacteria which are similar to the
bacteria found in yogurt and has a distinctive,
slightly tangy taste. It can be used
interchangeably with regular butter in cooking
where the tangy taste will complement the
recipe
Flavored Butter

 traditional butter with added flavorings such

as garlic, spices and herbs. Using flavored
butter adds different seasoning to foods,
along with a pure butter taste.
Fermented Milk Products
These are dairy foods that have been fermented
with lactic acid bacteria such as Lactobacillus,
Lactococcus, and Leuconostoc. The fermentation process
increases the shelf-life of the product, while enhancing
the taste and improving the digestibility of milk. Very basic
examples of fermented dairy products are the yogurts,
kefir and cultured buttered milk.