Milk

Grade : 10
 Objectives
1. State at least three(3) nutritive value of milk after
viewing powerpoint presentation.
2. Discuss at least three (3) processes of milk after large
group discussion.
3. Demonstrate proper storage of milk after guided
discussion.
4. Describe at least four (4) effects on heat in milk cookery.
5. Identify at least four (4) types of milk products without
error.
 Milk is defined as the usually
opaque fluid secreted by female
mammals from their mammary
glands for nourishment of their
young.
What is Milk?
Most of the milk for human
consumption comes from cow and
goat.
 • Milk is not a perfect food because it lacks
Milk enough iron, but it contains more nutrients
in better proportion than other foods
Dairy Group includes

Processed milk Cheese Ice-cream yogurt

Rickets
Osteoporosis
 Milk ranges from bluish white to creamy
yellow, depending on the amount of fat
and milk solids present

It is usually opaque, and has no

pronounced taste but is slight sweetish.

Characteristics
of Milk It has a slight odour when freshly drawn

If tested with litmus, it turns blue litmus

red. Other chemical tests indicate that
milk is slightly acidic
 Animal milk is the nearest substitute for
mother’s milk and is generally accepted as a
good food for a young child for the following
reasons:
Nutritional ❑ It contain all nutrients
Value ❑ It is rich in mineral salts, especially calcium,
which is needed for the formation of bones
and teeth.
❑ It is palatable, easily digested, and requires
little preparation.
 Processing Terms
• Pasteurization – heating raw milk at a high enough
temperature for a sufficient time to remove pathogens
(bacteria) and increase shelf life. Has no effect on
nutritional value.
Homogenization – breaks up and disperses milk fat
throughout the milk to prevent cream from rising to the
top.

UHT milk – heated to a higher temperature than

pasteurized milk, stays fresher longer, has longer shelf
life (up to 3 months) because milk is packaged in
sterilized, air free packaging.

Fortification – 98% of milk sold in the USA is fortified

with Vitamins A and D. Some milk is also fortified with
extra protein and extra calcium.
 Nutrients
• Protein - body building and repair
• Carbohydrates - energy and warmth
• Fats - energy and warmth, carries fat-soluble
vitamins ADEK
• Vitamins - Growth, prevents diseases
• Vitamin D - bones and teeth, prevents rickets
• Vitamin A - aids growth, prevents night blindness
• Riboflavin (Vitamin B2) - regulates production of
energy from dietary fat, carbohydrates and protein.
• Minerals - strong bones and teeth, body regulation
• Calcium - bones and teeth, prevents osteoporosis
• Phosphorus - bones and teeth
 Carbohydrates 4.9 %

Protein 3.5%

Composition Fats 3.5%

of Milk
Minerals & Vitamins 0.7 %

Water 87.4%
 It is form of lactose or milk sugar.

It helps the body to absorb the minerals,

calcium and phosphorus in the milk

Carbohydrates
Our bones and teeth need these
minerals.

Lactose also gives milk its sweet taste

 Fats

Fat appears as tiny

Fat gives milk its flavor globules( emulsified),
and contains Vitamin A which disintegrate and
and D. rise to surface when
milk is heated.
 • The proteins in milk, lactalbumin,
lactoglobulin and casein, are high Biological
Proteins value proteins eg, they contain all the amino
acids.
 Calcium and

Minerals phosphorous are the

most important minerals
in milk.
 Good source of riboflavin,
vitamins A, thiamine and
niacin.

Vitamins
Milk is usually fortified with
vitamin during processing
Processed milk
 Raw milk is processed into various kinds of milk or cream.

Create butter, cheese and ice-cream

Processed Technicians check fat and bacteria content, acidity and the
amount of milk solids in milk, and it pumped into large
Milk refrigerated storage tanks.

On the way to storage tanks, it is clarified, and then some of

it is separated into skimmed milk and cream.

The rest is processed as whole milk

 • These two stages are the first steps in the
processing of milk.
• In separation, the cream or fat is skimmed
Separation and from the milk.
standardization • Some of the cream is used to make butter
and some of the remaining skimmed milk is
bottled for sale, or used to make such foods
as cottage cheese and butter milk
 • Scum Formation-a solid layer that often
forms on the surface of milk during heating.
Scum To prevent scum formation, stir
Formation the milk during heating and cover the pan.
Boiling over-usually caused by scum
formation.
 The fat content of the milk is
regulated by the addition of
cream or skimmed milk.

A milk –tester indicates whether

Standardization cream or skimmed milk should
be added.

The milk is then pasteurized,

homogenized, fortified and
packaged as whole milk.
 Pasteurization is one of the most valuable
safe-guards used for preventing the transmission of
disease through milk.

It destroy the common disease-producing types of

bacteria.

Pasteurization
Pasteurization makes milk safe and ensures better
keeping quality

Pasteurization – heating raw milk at a high

enough temperature for a sufficient time to
remove pathogens (bacteria) and increase
shelf life. Has no effect on nutritional value.
Method of Pasteurizing milk

HIGH TEMPERATURE OR LOW –TEMPERATURE OR ULTRA-HIGH-TEMPERAT

SHORT-TIME METHOD HOLDING METHOD URE
 • Homogenization emulsifies or breaks up the
fat globules and disperses milk fat
throughout the milk to prevent cream
from rising to the top
• A machine called the homogenizer forces the
milk through tiny openings under great
Homogenization pressure
• Increases the number of fat globules and
give every drop of milk the same amount of
cream
 Improves the food value of
milk by the addition of
certain nutrients, especially
vitamins and proteins.
Fortification
Most dairies add vitamin D
to whole milk, and fortify
skimmed milk with vitamins
A & D.
 • Machine fill and seal milk containers,
Packaging which are put into cases and stored in
refrigerated trucks and delivered.
How to ensure safe milk

Milk is an excellent medium for the growth of micro-organisms, and

is the most susceptible of all foods to contamination.

The growth of bacteria will increase very rapidly if certain safety

precautions are not observed.
 • Raw milk should be stored in
refrigerated tanks until delivered to the
How to ensure processing plant
safe milk • At the plant the milk is tested for
composition, bacteria content, acidity
contin….. and general quality.
 At home, if the milk is raw , it should be
scalded or heated to near boiling point
in a clean saucepan and kept covered to
protect from flies and dust

How to
ensure safe Containers used to collect milk must be
sterilized.
milk
contin…..
It is unsafe to mix with water.
Kinds of Milk and milk
products
Evaporated milk
Evaporated Milk

•Is whole milk with 60% of water is removed.

•It is stored in cans and no refrigeration is
needed until the can is opened.
Condensed milk
Condensed milk
•Is obtained by addition of sugar and
cornstarch to unsweetened condensed
milk(evaporated milk)
•It should not be used as a replacement for
milk in the diet of children
Skimmed Milk
Skimmed Milk

•Referred to as just skim milk is fresh

pasteurized milk from which the fat has
been removed.
Dried Milk
 Whole milk usually contains not
less than 25% fat, and the
moisture content does not
Composition exceed 5%
of Dried Milk
The composition of dried milk
varies according to the
composition of the milk from
which it is made.
 •Dried whole milk, made from
whole milk that contains a
Types of normal percentages of milk fat.
Dried Milk •Dried skim milk( non-fat dried
milk)
 •Storage
•Cream
•Half & Half
•Whipping cream
Uses of Dried •Whips
milk •Butter
•Cultured Buttermilk
•Sour Cream
•Ice cream
•Yogurt
Uses of milk in cookery

•Milk has many uses in the

menu.
The uses of milk in cookery contin…
Milk May be served:
❖ as a beverage
❖ in cream soups and white stocks
❖ for creaming vegetables eg potatoes and yam
❖ In souffles and custard
❖ For infant feeding eg infant formulas
❖ In cake mixes and batters
❖ As a binding agent
The uses of milk in cookery contin
❖As a raising agents, sour milk is used with baking soda
in some cakes and banana bread.
❖Basting bake products
❖As dessert in pudding and ice cream
Home work

•Find the effects of cooking milk

•Ways in which milk can be stored