File Name: milk and milk products notes.zip
This article highlights the benefits of milk and milk products, as well as common misconceptions.
- Dairy Science Information Sheets and Documents
- FERMENTED MILK PRODUCTS
- The Dairy Industry: Process, Monitoring, Standards, and Quality
Dairy Science Information Sheets and Documents
Dairy and Food Engineering. Dairy development in India, Engineering, thermal and chemical properties of milk and milk products, Process flow chart for product manufacture, Principles and equipment related to receiving of milk. Write a two-page note on dairy development in India and Orissa since independence. Evaporation of food products: principle, types of evaporators, steam economy, multiple-effect evaporation, vapour recompression, Thermal Compression. Preparation methods and equipment for the manufacture of cheese, paneer , butter and ice cream, Different packaging material used for packaging of milk and milk products, filling of milk: Principle and Equipment for filling of Liquid milk, Pasty milk products, and power.
Milk is a nutrient -rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals, including breastfed human infants before they are able to digest solid food. It holds many other nutrients,  including protein and lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals. As an agricultural product, dairy milk is collected from farm animals. Throughout the world, more than six billion people consume milk and milk products.
FERMENTED MILK PRODUCTS
Dairy products or milk products are a type of food produced from or containing the milk of mammals , most commonly cattle , water buffaloes , goats , sheep , and camels. Dairy products include food items such as yogurt , cheese and butter. Milk is produced after optional homogenization or pasteurization , in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content.
The Dairy Industry: Process, Monitoring, Standards, and Quality
Grade A milk is carefully produced, processed and packaged in order to protect the safety of the consumer. Grade A milk must be pasteurized to be sold by retailers in interstate commerce. Pasteurization destroys disease-causing bacteria and extends the shelf life of milk. However, pasteurized milk can readily spoil and could cause foodborne illness if not properly protected and handled.
Dairy product , milk and any of the foods made from milk, including butter , cheese , ice cream , yogurt , and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. In some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk.
By Niamh Burke, Krzysztof A.