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Table Of Contents

1 Introduction
1.1 What is this booklet about?
1.2 Why process milk?
1.3 What problems can arise?
2 Significance of milk and dairy products for humans
2.1 Milk as food
2.2 Composition and characteristics of various types of milk
2.3 Infant nutrition
2.4 Lactose intolerance
2.5 Milk and dairy products in the diet
3 Hygiene
3.1 Deterioration due to micro-organisms
3.2 Contamination of milk with extraneous matter
3.3 Hygienic production, storage and processing of milk
4 Processing techniques
4.1 Pasteurisation
4.2 Cooling
4.3 Souring by fermentation or acidification
4.4 Creaming
5 Starter cultures
5.1 The development of lactic acid bacteria
5.2 Cultivation of starter cultures of lactic acid bacteria
5.3 Growth of starter cultures
5.4 Maintenance of starter cultures
5.5 Preparing your own culture
6 Recipes
6.1 Cream
6.2 Sour cream
6.3 Butter
6.4 Buttermilk and sour milk
6.5 Ghee
6.6 Koa
6.7 Rabi
6.8 Yoghurt
6.9 Kefir
7 Cheese
7.1 Utensils for making cheese
7.2 The quality of milk used to make cheese
7.3 Coagulation of the milk
7.4 Separating curd and whey
7.5 The use of cheese whey
7.6 Collection and preservation of the curd
7.7 Maturation of the cheese
7.8 Cheese recipes
Further reading
Useful addresses
Appendix 1: Measures
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Cheese - Preparation of Dairy Products

Cheese - Preparation of Dairy Products

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Published by: Fernando Pacheco Muguertegui on Aug 23, 2011
Copyright:Attribution Non-commercial


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