SS1 Catering Craft Practices Lesson Note on Food Value and Uses of Dairy Products

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TYPES, FOOD VALUE AND USES OF DAIRY PRODUCTS 

Milk and Milk Product

Milk is a creamy liquid formed by all female mammals for feeding their  young ones. milk can be produced by cows, horses, goats, sheep’s  etc. the most commonly used worldwide is cow milk.

TYPES OF MILK

Animal types – fresh, pasteurized, homogenized and sterilized. Evaporated: condensed, dry powdered. Cultured:  yoghurt, goat milk, coconut milk, skimmed milk, plant milk source – soya beans

1. Whole Milk: Milk obtained from animal directly e.g., cow in which none of its nutrient has been removed is referred to as fresh whole milk.
2. PASTEURIZATION: Milk is heated for a short time (about 30 minutes) at a temperature below 100⁰C (nearly 70⁰C) to kill at the harmful bacteria present in it. High temperature, short time (HTST) method is being used nowadays, i.e. milk is heated quickly to 71⁰C, held at the temperature for 15seconds and cooled rapidly.
3. HOMOGENIZATION: Milk is first pasteurized and then forced through a fine aperture under pressure. This breaks the fat globules, completely that a cream line is formed. The fat remains evenly distributed throughout the milk to obtain a homogenous fluid. This is usually achieved by passing the whole fresh milk though a very tiny nozzle in a special piece of equipment known as homogenizer.
4. STERILIZATION: Milk is pre-heated and homogenized before filling into bottles which are closed in an air-tight seal (hermetically sealed). The bottles are then heated to 104⁰C – 11⁰C and kept at this temperature for 20 to 30minutes. Sterilized milk contains no bacteria and the bottles are vacuum sealed and can thus be kept for several weeks without opening. The high temperature used in sterilization cause slight caramelization of the lactose producing a noticeable change in flavor and appearance. There is also reduction in the nutritive value with loss of one third of the thiamine (vitamin B1) and half of the ascorbic acid (vitamin C), folic acid and vitamin B12. Sterilized milk is a good stand by; with its creamy taste, it is ideal for puddings.
5. EVAPORATED MILK: this is homogenized and concentrated (by removal of about 60% of its water content) to about half the volume of the original milk without adding sugar. It is sterilized in the can and some of the thiamine (B1) and vitamin C are destroyed
6. CONDENSED MILK: It is also a concentrated form of milk. It is made from whole skimmed or semi-skimmed milk with sugar added.
7. DRIED MILK: Over 90% of the water content has been removed and it is then milled to powder. The range of dried milk available includes skimmed milk, skimmed milk to which vegetable fat has been added known as filled milk.
8. CULTURED OR FERMENTED MILK: Milk may be fermented with of products specific microorganism to form a variety with characteristic level of acidity and flavor development. The best-known milk produce is yoghurt. Others are cultured butter milk, ‘nono’, etc.
9. CREAM: cream will collect naturally on the top of milk when it is left to stand. as the light fat globules float to the top. all that cream making used to entail was carefully skimming off the top of the open pans of milk by hand.

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