Milk and milk products

brief introduction about milk and its products..

1. Milk and Milk Products Presenter Name: Abdul Faizan Registration #: 556-FBAS-BSBT-S14 Department: Bio Informatics & Bio Technology Faculty: FBAS University: Interantional Islamic University Islamabad

2. Table of Contents Introduction Composition of Milk Milk Forms/Types Various Milk Products Milk Processing Applications Conclusion

3. Introduction Milk is a whitish liquid containing proteins, fats, lactose various vitamins and minerals that is produced by the mamary glands of all mature female to nourish their young for a period beginning immediately after birth. Milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt etc are the products of milk.

4. Composition of Milk Water : 87% Proteins : 3.5% (Casein and Whey) Fat : 3.5-3.7% Carbohydrates : 4.9% (Lactose) Vitamins : Niacin, Riboflavin, Thiamin, Vit. B 6 , Vit. A and D (Depending on Fortification) Minerals : Ca, P, Mg, K, Na, etc Enzymes : Lipases, Proteases, Peroxidase .

5. Types or Different Forms of Milk Raw Milk Whole Milk Dry Milk Evaporated Milk Condensed Milk Fortified Milk Flavored Milk Organic milk Skim Milk

6. Raw Milk Raw Milk Unpasteurized milk straight from cow.

7. Whole Milk Whole Milk Milk from which no constituent remove

8. Dry Milk Dry Milk Dehydrated milk from which 95% of water is removed

9. Evaporated Milk Evaporated Milk Dehydrated milk mfrom which 60% of water removed

10. Condensed Milk Condensed Milk Evaporated milk with sugar added.

11. Fortified Milk Fortified milk Milk enriched with one or more nutrients

12. Flavored Milk Flavored milk the flavored milk is a sweetened drink made with milk,sugar,coloring and artificial flavoring added to it .

13. Organic Milk Milk comes from a cow. Organic milk is produced by dairy farmers that use only organic fertilizers and organic pesticides, and their cows are not given supplemental hormones

14. Skim Milk Milk from which all cream has been removed. Skimmed milk has a fat content of between 0.1-0.3 %.

15. Various Milk Products Fermented milk products Non-Fermented milk products

16. FERMENTED MILK PRODUCTS Butter Butter is a concentrated form of fluid milk produced through churning of cream. It is made from sweet or sour cream. Milk is churned to form butter and the watery buttermilk. Butter may have a yellow color due to the fat-soluble animal pigment, carotene, or an additive. Ghee It is type of clarified butter, is prepared by simmering butter and removing the residue. The texture, colour, and taste of ghee depend on the quality of the butter and the duration of the boiling. Buttermilk It is the liquid left behind after churning butter out of cream. It is beneficial to health as it contains probiotic microbes also fat content of buttermilk is far lower than milk or curd.

17. Continue... Yogurt Yogurt prepared by cooling boiled milk to body temperature & adding 5-10% starter. After 6-8 hours an acidity of 0.9-1% is formed which coagulate the casein & yogurt is set.. Whole, low fat, skim milks & even cream can be used to make yogurt. In production of yogurt, a mixed culture of streptococcus thermophilus, lactobacillus acidophilus is usually added to to the pasteurised milk & incubated at 42-46 °C. Cheese Cheese may be the most popular fermented milk product Cheese is produced throughout the world in wide-ranging flavours, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows ,  buffalo ,  goat , or  sheep . It is produced by coagulation of the milk protein   casein.

18. Butter

19. Yogurt

20. Ghee

21. Cheese

22. Buttermilk

23. Non fermented products Cream Cream is the high-fat component separated from whole milk as a result of the creaming process. It has a higher proportion of fat droplets to milk than regular fluid milk. Due to this high fat content of cream compared to milk, some yellow, fat-soluble pigments may be apparent on it. . Khoa semi-solid obtained from milk by evaporating in open pans with continuous stirring in circular motion.

24. Milk Processing Most milk undergoes processing before you buy it at the store. The three primary steps include: pasteurization homogenization     fortification

25. Pasteurization Pasteurization heats the milk to destroy harmful microorganisms and prolong shelf life. Normal pasteurization keeps milk safer while maintaining its valuable nutrients. Ultra-high temperature (UHT), milk is pasteurized at a much higher temperature to make it sterile. UHT milk is then packed into special containers that keep it safe without requiring refrigeration.

26. Homogenization After pasteurization, milk undergoes  homogenization  to prevent separation of the milk fat from the fluid milk. Homogenization creates a smooth, uniform texture.

27. Fortification Finally, milk is  fortified  to increase its nutritional value or to replace nutrients lost during processing. Vitamin A and D is added to the most milk.

28. Allergy related to milk Lactose intolerance The inability to digest lactose,a sugar found in milk and to a lesser extent dairy products,causing side effects.

29. Applications Milk has long been a popular beverage, not only for its flavor but because of its unique nutritional package. Bone health Milk and milk products are providers of calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development.  Adequate consumption of milk and dairy from early childhood and throughout life can help to make the bones strong and protect them against diseases like osteoporosis Teeth The amounts of calcium and phosphorous in milk and products are also beneficial for the development and maintenance of healthy teeth.

30. Continue... When you apply lotions, facial creams and makeup to your skin, they absorb said products and the ingredients within. This means that if you ’ re using a raw milk moisturizing lotion, all the vitamins will be soaked into your skin and released in your bloodstream.

31. Conclusion To conclude this milk and its products are useful for human and can be serves as the basic requirement for life.

32. Thank You