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Milk

Milk. Most comes from cows and has a layer of cream on top. Can be homogenised by forcing milk through tiny holes under great pressure ,so the fat globules break down and cannot reform Deteriorates quickly so its heat treated to extend its shelf life and kill bacteria.

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Milk

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  1. Milk • Most comes from cows and has a layer of cream on top. • Can be homogenised by forcing milk through tiny holes under great pressure ,so the fat globules break down and cannot reform • Deteriorates quickly so its heat treated to extend its shelf life and kill bacteria. • All milk products unless dried and canned should be stored in the fridge.

  2. Primary processing of milk Pasteurised • When milk is heated to 72C for 15 seconds and cooled rapidly to 10C or below • Skimmed milk is pasteurised with all the cream removed • Semi skimmed milk is pasteurised with some of the cream removed. • UHT milk is heated to 132-140C for 1 second before being cooled rapidly.

  3. Primary processing of milk • Sterilised milk is homogenised, bottled, sealed and heated to 110C for 30minutes which alters the taste. • Dried milk is less bulky to store and keeps without needing to be refrigerated.

  4. Primary processing of milk • There are two types of canned milk • In evaporated milk, water is evaporated making the milk more concentrated and sweeter. It is homogenised and sealed in cans then sterilised. • Condensed milk is evaporated milk that is not sterilised. Extra sugar is added making it thick and sweet.

  5. Lactose intolerance • People with lactose intolerance can substitute cows, sheep and goats milk in their diets with • Soya milk • Rice milk • Coconut milk • Oats milk • All these types do not contain lactose.

  6. Secondary processing of milk Butter • Is made by churning cream. • Types of butter are salted, unsalted, clarified and ghee. • Butter may be added to some margarines to improve their flavour.

  7. Secondary processing of milk Cream • Is made from the fat of the milk. • Types of cream are single, whipping, double, and extra thick cream. • Cream can be further processed to make creme fraiche, clotted cream and soured cream.

  8. Secondary processing of milk Cheese • Is milk in a solid form. It is one third each of protein, fat and water. • Many different cheeses are available, and are different because of the way they are made. • When cheese is heated the fat melts and separates, the protein coagulates and shrinks making the cheese harder to digest.

  9. Secondary processing of milk Yoghurt • Is made by adding a bacterial culture to milk. • Probiotic products contain billions of live bacteria which benefit the digestive system.

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