FS 103 - FOOD SELECTION AND PREPARATION

MILK & MILK

PRODUCTS

MA.ISABEL CARPIO - CHICO, MAED.,LPT

Instructor
 MILK

is the lacteal secretion of mammary glands intended for the

nourishment of young mammals. Milk is the only food for
which there seems to be adequate substitute. It constitutes
about the entire diet for the young of all mammals.
 MILK PROCESSING

Pasteurization. The process of heating milk to a

temperature of at least 63 C or 145 F and holding it at
that temperature for 30 minutes. It destroys all
pathogenic microorganisms and most of the
nonpathogenic bacteria as well. Another process is the
use of ultra high-temperature, milk may be heated to a
temperature of 89 to 900C of 192 to 1940F or above for 1
second or less.
 MILK PROCESSING

Homogenization. Consist of forcing milk or cream

under pressure through a small aperture in a machine
called a homogenizer in order to break up the fat into
much smaller globules, which will remain dispersed.
Pasteurization after homogenization retards the
development of rancidity because it destroys the
enzymes that could otherwise attack the more highly
dispersed fat.
 MILK PROCESSING

Fortification. Consist of the addition of certain

nutrients to milk as means of improving the nutritional
inadequacies of milk or as a means of exploiting
popular interest in nutrition.
 MARKET FORMS OF MILK

Whole Milk – is milk whose composition has not been altered from the time
it was collected from the animal milk. It may be raw, pasteurized or
sterilized.

Raw Milk – is fresh whole milk that has not undergone any heat treatment.
Availability of this milk form is generally limited to families who own
milking animals such as carabao, goat or dairy cattle. At present, raw milk is
sold in recycled bottles in all sizes and shapes. This is the form that may be
easily the adulterated and the consumer should beware of this. Adulterated
milk is difficult to differentiate from whole milk by appearance alone.
Possible adulterants and the ways of detecting them in milk
are as follows:

Ø Water. Adulteration with water may be detected by freezing point

determination. The average freezing point of whole cow’s milk is -0.500C
with a possible range of -0.525 to 0-C.
Ø Rice Washing. This may be detected by reaction of iodine with rice starch.
If milk gives a blue color with iodine, then it is likely adulterated with rice
washing or other starches.
Ø Coconut Milk.This may be detected by resorcinol test which gives a violet
color of the milk is adulterated with gata.
 MARKET FORMS OF MILK

Pasteurized Milk – is fresh whole milk, which has been heated to

temperature high enough to kill pathogenic microorganisms and to
prolong its storage life but not high enough to alter the organoleptic
qualities of the milk.

Sterilized Whole Milk – is canned whole milk that has undergone

heating at temperatures much higher than 100C (212F) for a few
seconds.

Skim Milk – most of the fat is removed thus reducing the fat content to
about one percent of the whole milk. It is often fortified with Vitamins
A and D.
 MARKET FORMS OF MILK

Skim Milk – most of the fat is removed thus reducing the fat content to
about one percent of the whole milk. It is often fortified with Vitamins
A and D.

Low Fat Milk – usually has between 0.5 to 2.0% milk fat, depending on
the regulation. Low fat milk maybe labeled 2% on 2 to 10 milk. These
milk may have extra nonfat milk solid added, making the protein and
carbohydrate content slightly higher than in skim milk.
 MARKET FORMS OF MILK

Concentrated Milk – may be fresh, frozen, evaporated or dried. Milk is

concentrated by the removal of water in varying amounts. The milk
may be reconstituted to its original form by adding water.
Concentrated fresh milk is first pasteurized and homogenized and
then has 2/3 of the water removed at low temperatures under vacuum.

a. Evaporated Milk.Whole milk has slightly more than half its water
evaporated in vacuum.
b. Sweetened Condensed Milk. Has about 15% sugar added to the milk,
after which the product is concentrated to about 1/3 its former volume.
Because of the 42% sucrose content of the finished product, it acts as a
preservative, the milk is not sterilized after canning.
 MARKET FORMS OF MILK

c. Nonfat Dry Milk.Made from fresh pasteurized skim milk by

removing about 2/3 of water under vacuum and then spraying this
concentrated milk into a chamber of hot filtered air. This process
produces fine powder of very low moisture content, about 3%.
d. Dried Whole Milk.Made from fresh whole milk with water
removed by the same procedure as is used for nonfat dry milk.
Dried whole milk contains not less than 26% milk fat and not more
than 5% moisture. Because of the fat content, it has a poorer
keeping quality than dried skim milk.
 MARKET FORMS OF MILK

Infant Feed Formulas – are usually powdered products

containing milk components and other substances to make a
product, which is a good substitute for human milk. They are not
classified as milk because they have been considerably altered in
composition. They are usually the only source of nourishment of
infants who cannot be breast-fed.

Soft-Curd Milk – Natural milk for some cows forms a softer curd
during digestion than that from other animals. Natural soft-curd
milk has a lower percentage of casein, calcium, and phosphorous
than does average milk. It is accomplished by the removal of
about 20% of the original calcium and phosphorous and by a brief
digestion with pancreatic enzymes.
 MARKET FORMS OF MILK

Low-Sodium Milk – Fresh whole milk may be passed through an

ion exchange resin to replace 90% or more of its sodium with
potassium. The low-sodium milk produced is pasteurized and
homogenized and may be canned or dried. Some B vitamins and
calcium are lost in processing but this milk has special uses in
sodium-restricted diets.

Malted Milk – is a dry mixture of whole milk and other liquid

obtained by cooking barley malt and wheat in water. Some malted
milk used for beverages are flavored with chocolate.
 MARKET FORMS OF MILK
Cultured Milk – are made from pasteurized milk by adding certain
desirable bacterial cultures and controlling their growth. Yogurt is
usually cultured from partially skimmed milk with the addition of a
mixed culture of one or more strains of microorganisms, such as
Streptococcus Thermophillus, Bacterium bulgaricum and
Plocamobacterium yoghourtii.

Flavored Milk and Milk Drinks – is whole milk with a flavored syrup
or powder and sugar added. A flavored milk drink is skim or partially
skimmed milk similarly flavored and sweetened. Chocolate milk
usually contains 1% cocoa

Filled Milk – is made by combining fats or oils other than milk fat
with milk solids. The resulting product appears very much like milk.
 STORAGE OF MILK
Ø The various forms of canned evaporated milk should be
stored in a cool dry place.
Ø Sweetened condensed milk in opened can keep longer
than evaporated milk without refrigeration because its
sugar content serves as preservative.
Ø Whole milk, whether raw, pasteurized or in opened can
should be refrigerated whenever not in use.
 CHEESE
This is a solid milk or dairy product made mainly of casein
upon its coagulation from milk by acid of the enzyme
rennin. It is a product made from curd obtained from the
whole, partly skimmed milk of cows, or from milk of other
animals, with or without added cream, by coagulating with
rennet, lactic acid or other suitable enzyme or acid, with or
without further treatment of the separated curd by heat or
pressure, or by means of ripening ferments, special molds,
or seasoning.
 CLASSIFICATION OF CHEESE
According to Moisture Content :
Ø Soft Cheeses – have a very high moisture content
ranging from 55 to 80%, e.g cream cheese.
Ø Semi-soft Cheeses – have 34 to 55% moisture. E.g.
cheddar cheese, mozzarella
Ø Hard Cheeses – have 13 to 34% moisture. E.g.
parmesan cheese
 According to the Ripening Treatment :
Ripening may be defined as the change in physical and
chemical properties, such as aroma, flavor, textures, and
composition that takes place between the time of
precipitation of the curd and the time when the cheese
develops the desired characteristics for its type.

Ø Unripened, e.g kesong puti, cream cheese, mozzarella

Ø Ripened, e.g. cheddar cheese, edam cheese
DIFFERENT KINDS OF CHEESE
 DIFFERENT KINDS OF CHEESE

Mozzarella
This native Italian cheese has a rubbery texture and is firmer than other
cheeses; it is the garnish of choice for pizza.
Cream cheese
Made with cream, which is sometimes mixed with milk; it is smooth and
spreads easily, and is used as a spread or as a dessert ingredient (e.g., in
cheesecake).
Cottage cheese
Low in fat and grainy in texture; it works well as a spread or can be added
to salads, desserts and sauces.
Ricotta
Granular cheese with a smooth moist rind; it is used in Italian cooking,
primarily for stuffed foods and desserts.
 DIFFERENT KINDS OF CHEESE

goat’s-milk cheeses
Cheeses made from goat’s milk, which is sometimes mixed with cow’s milk;
these medium-strong cheeses have a smooth texture and high water
content.
 DIFFERENT KINDS OF CHEESE

goat’s-milk cheeses
Cheeses made from goat’s milk, which is sometimes mixed with cow’s milk;
these medium-strong cheeses have a smooth texture and high water
content.

Chèvre cheese
Fresh rindless cheese that has a tangy, mild taste; it is sometimes
flavored with herbs
Crottin de Chavignol
Soft French cheese with a rind that is covered in mold; it is eaten fresh or
dried and, as it dries, its flavor becomes more pronounced.
- Romano
Native to Rome, this dry granular cheese is made from cow, ewe or
goat’s milk or a mixture of all three; it is mostly used in grated form.
- Parmesan
Strong-smelling Italian cheese with a grainy texture, sold in rounds or
grated; it is a popular flavoring ingredient, especially for pasta dishes.
- Gruyère
Swiss cheese with small holes called "eyes" and a medium-sweet taste;
extensively used in cooking, either as is, grated or melted.
- Emmenthal
Characterized by large holes, this mild Swiss cheese is very popular in
fondues and au gratin dishes.
- Raclette
Cheese specifically made to be used in a traditional eponymous dish
that originated in the Valais region of Switzerland.
- Jarlsberg
Norwegian cheese with large holes that has a characteristic nutty
taste.
Blue Veined Cheeses. It also called “blue cheeses”, it has a
crumbly texture, is veined with molds and has a pungent
peppery taste.
- Gorgonzola
Native to Italy and recognizable by its textured gray rind,
spotted with red.

- Danish Blue
Native to Denmark, it has a pungent flavor, a creamy texture
and a milk fat content of up to 60%.

- Stilton
English cheese with a firm but creamy texture; it is often
served with crackers and port.

- Roquefort
The best-known blue cheese, originally from Roquefort,
France; it is made from ewe’s milk and goes well with pears,
cream and butter.
Soft cheeses
Ripened but neither pressed nor cooked, these cheeses have a soft, creamy
texture and a somewhat velvety rind, which is often edible.
Soft cheeses
Ripened but neither pressed nor cooked, these cheeses have a soft, creamy
texture and a somewhat velvety rind, which is often edible.
- Munster
Cheese with a powerful penetrating odor, originally from the Alsace region;
it has a creamy texture and a smooth moist rind.
- Pont-l’Évêque
Somewhat soft cheese with a pronounced odor; its name derives from the
town in Normandy where it is made.
- Coulommiers
Native to the area around Paris, it is similar to Brie but smaller; it contains
from 45% to 50% milk fat.
- Camembert
Soft and easy to spread, France’s most famous cheese is smaller and slightly
firmer than Brie.
- Brie
Native to Brie, near Paris, it is one of the best-known French cheeses; among
its many varieties is the one from Meaux.
ICE CREAM
These are milk products and frozen desserts that are quite popular in the
Philippines especially in hot summer days. They are frozen mixtures of
cream and milk, sugar, flavoring and stabilizers. Flavorings are usually
tropical seasonal fruits and nuts of which the Philippines is well known,
example are mango, atis, avocado, macapuno, kasuy nut and langka.
Stabilizers may be agar or gelatin.
CREAM
It is the fat of milk which separates by gravity or by the use of
separator from other constituents of milk.

CLASSIFICATION OF CREAM
 Whipping Cream. Contains not less than 30% fat. Heavy whipping
cream contains not less than 36% fat.
 Light or Coffee Cream. Contains 18% fat; thinner than whipping
cream.
 Half-and-Half. Mixture of milk and light cream and contains not less
than 10.5% fat.