This action might not be possible to undo. Are you sure you want to continue?
1. MILK - is a white liquid produced by the mammary glands of mammals. It is the primary source of
nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. Milk derived from cattle species is an important food. It has many nutrients. The precise nutrient composition of raw milk vary by species and by a number of other factors, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic. Throughout the world, there are more than 6 billion consumers of milk and milk products, the majority of them in developing countries. Over 750 million people live within dairy farming households. World's dairy farms produced about 720 million tons of milk in 2010.
2. SKIM MILK - Skimmed milk (United Kingdom and Canada), or skim milk (United States of
America and Australia) is made when all the cream (also called milk fat) is removed from whole milk. Sometimes only half the cream is removed; this is called semi-skimmed milk. Skimmed milk is more popular in the United States than Britain. Skimmed milk contains less fat than whole milk, and as such many nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight. On the other hand, some consider skimmed milk to actually be less healthy than whole milk, questioning the extent to which animal fat contributes to weight gain. In the UK, milk is marketed and labeled as follows: Whole milk is about 4% fat Semi skimmed milk is 1.7% fat Skimmed milk is between 0.1-0.3% fat In the USA, milk is marketed primarily by fat content and available in these varieties: Whole Milk is 3.25% fat 2% Reduced-Fat Milk 1% Low-fat Milk (also called Light Milk) 0% Fat-Free Milk (also called skim milk or Nonfat Milk) Low-fat milk has sufficient milk fat removed to bring the levels between 0.5-2% It also must contain at least 8.25% solids-not-fat. It must contain 2000IU of vitamin A per quart. Skim milk also called nonfat milk has had sufficient milk-fat removed to bring the level to less than 0.5%.
3. CHEESE - Cheese is a generic term for a diverse group of milk-based food products. Cheese is
produced throughout the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
but softens to a spreadable consistency at room temperature. especially if it is encased in a protective rind. sheep. and aging. but varies from deep yellow to nearly white. cow's milk is most commonly used to make yogurt. other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Their styles. golden and translucent and fragrant. milk proteins and water. Most cheeses are acidified to a lesser degree by bacteria. and lower shipping costs. whether they have been pasteurized. but milk from water buffalo. Then it is cooked on low heat until it turns a golden colour. Herbs. Worldwide. sauce making. thermophilus bacteria. buffalo. which turn milk sugars into lactic acid. flavorings and preservatives are sometimes added to butter. The bacteria used to make yogurt are known as "yogurt cultures". the milk proteins are the emulsifiers. For a few cheeses. Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. Salt. goats. Rendering butter produces clarified butter or ghee. most are produced by fermentation of the fungus Mucor miehei. and melts to a thin liquid consistency at 32–35 °C (90–95 °F). Butter consists of butterfat.Yogurt or yoghurt is a dairy product produced by bacterial fermentation of milk. including sheep. Most frequently made from cows' milk. forming a white froth on top. The residue solids settle at the bottom and the ghee. most commonly annatto or carotene. and phosphorus. and yaks is also used in various parts of the world. It generally has a pale yellow color. The texture. such as baking. Butter is a water-in-oil emulsion resulting from an inversion of the cream. stirring occasionally and the froth begins to thin slowly and the colour of the butter changes to a pale yellow shade. the processing. and it will solidify when completely cool. Fermentation of lactose by these bacteria produces lactic acid. textures and flavors depend on the origin of the milk (including the animal's diet). then the addition of rennet completes the curdling. as well as in cooking. 5. It is then simmered. The density of butter is 911 g/L (56. Cheese is more compact and has a longer shelf life than milk. It is generally used as a spread and a condiment. which acts on milk protein to give yogurt its texture and its characteristic tang. which is now clear.ft). but others have been extracted from various species of the Cynara thistle family. YOGURT . protein.Butter is a dairy product made by churning fresh or fermented cream or milk. allows selling when markets are favorable. and high content of fat. the milk is curdled by adding acids such as vinegar or lemon juice. The ghee is then filtered. the bacteria and mold. BUTTER/GHEE .Hundreds of types of cheese are produced. Ghee is a clarified butter that originated in South Asia and is commonly used in cuisine and rituals. butter can also be manufactured from the milk of other mammals. calcium. and pan frying.9 lb/cu. and yaks. or wood smoke may be used as flavoring agents. butter is melted in a pot over medium high heat. an oil-in-water emulsion. is ready. Cheesemakers near a dairy region may benefit from fresher. long life. lower-priced milk. horses. the butterfat content. provided it is kept in an airtight container to prevent oxidation and remains moisture-free. . The yellow to red color of many cheeses is from adding annatto. spices. goats. which is almost entirely butterfat. 4. bulgaricus and Streptococcus salivarius subsp. The butter begins to melt. colour and taste of ghee depend on the source of the milk from which the butter was made and the extent of boiling and simmering. Ghee can be stored for extended periods without refrigeration. To prepare ghee. camels. Vegetarian alternatives to rennet are available. Its unmodified color is dependent on the animals' feed and is commonly manipulated with food colorings in the commercial manufacturing process. Butter remains a solid when refrigerated. In addition. The long storage life of some cheese. Cheese is valued for its portability.
Ice cream (formerly and properly ice-cream. 8. or milk substitutes. Whey cream has a lower fat content and tastes more salty. Most varieties contain sugar. CREAM . In many countries. Cheese curds. "frozen yogurt". is the whey. 7. or instead of. Cream can be dried to a powder for shipment to distant markets. The milk is then cooled to about 45 °C (112 °F). Phrases such as "frozen custard". Analogues made from dairy alternatives. The most popular flavors of ice cream are vanilla and chocolate. which contains only whey proteins. 6. the natural ingredients. although some are made with other sweeteners. and sour milk cheese is produced this way. hence the name of the yellowish-white color. though in these cases a modifier or the word curdled is generally used. and the temperature is maintained for 4 to 7 hours to allow fermentation. The remaining liquid. and then draining off the liquid portion. The mixture of chosen ingredients is stirred slowly while cooling. one word is used for all variants. is white. allergic to dairy protein. drained of the whey and served without further processing or aging. In other countries. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat. In some cases. and often combined with fruits or other ingredients and flavours. a by-product of cheese-making. The meaning of the phrase "ice cream" varies from one country to another. and/or vegan.Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. "gelato" and others are used to distinguish different varieties and styles. The bacteria culture is added. such as goat's or sheep's milk. Curd products vary by region and include cottage cheese. such as milk and cream. or curds. such as the USA. in order to incorporate air and to prevent large ice crystals from forming. ICE CREAM .Curds are dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar. or from cows fed indoors on grain or grain-based pellets. cream is sold in several grades depending on the total butterfat content. artificial flavourings and colourings are used in addition to. are popular in some French-speaking regions . this gives the cream a slight yellow tone. The increased acidity causes the milk proteins (casein) to tangle into solid masses. The result is a smoothly textured semi-solid foam that is malleable and can be scooped. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In un-homogenized milk. Cream from goat's milk. tangy and "cheesy". such as Italy and Argentina. The word can also refer to a non-dairy substance of similar appearance or consistency. the lighter fat rises to the top. In cow's milk. derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products. cream. the phrase "ice cream" applies only to a specific variety. "sorbet". In some countries. and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey.The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. CURD . over time. quark (both curdled by bacteria and sometimes also rennet) and Indian paneer (milk curdled with lime juice). 80% of the proteins are caseins. are available for those who are lactose intolerant.
such as Quebec and parts of Ontario. A traditional part of a Cream tea. topping for ice cream. brittle nails Cut Snow-Shoveling time in half Make old candle look new again Sooth Fluffy's holiday anxiety Erase watermarks from wood Slice sticky foods with ease Swallow big pill without worry Prevent Cheese from molding Remove ink stains from plastic Silence a squeaky door hinge . strawberries and so on. Cream Served as it is. can be piped Whips well but lighter.S. puddings. In some parts of the U. and desserts (cannot be poured due to its consistency) Whips the easiest and thickest for puddings and desserts. cheese curds are popularly served with french fries and gravy as poutine. Poured over puddings.. Milk Make frozen fish taste fresh Boost corn on the cob flavor Repair cracked china Polish silverware Soothe sunburn and bug bites Give yourself a facial Soften skin Clean and soften dirty hands Clean patent leather Remove ink stains from clothes 2. can be piped Decorations on cakes. USES/APPLICATIONS OF DAIRY 1. used in sauces Half Cream is uncommon.of Canada. Thickest available fresh cream. spooned onto pies. In Quebec and Eastern Ontario. used in some cocktails 3. they are breaded and fried. or are eaten straight. Cheese curds may also be coated with a powdered flavoring agent and sold as a snack food in a fashion similar to flavored potato chips. especially in Wisconsin. Butter Rehydrate dry.
Yogurt is a natural remedy for yeast infections because of the helpful bacteria in and antibiotic properties of the active cultures. Fruit-on-the-bottom yogurts usually contain sugar and sometimes preservatives.4. The reason ghee doesn't spoil is because all of the water has been boiled out of it. you can add fresh fruit for a healthy snack. which will cause spoilage.avoids the step of buttering. CURD Curd is reported to have better nutritive value than milk. Curd is also considered one of the best aids to natural good looks. Repeat twice a day until the yeast infection is gone. It is a way to keep and preserve butter in hot climates such as India. Though there is no increase in the fat or protein content of milk during fermentation. recovering it and putting it back into the reach-in is likely to cause condensation in the container. 7. If you are a female experiencing a yeast infection. add a few teaspoons of yogurt to your next meal and Fido's. 6. ICE CREAM Cakes Pies Bonbons Floats Sandwiches Milkshakes Sundaes Banana Splits 5. it's also beneficial to your body. using it. If you are feeling nauseous. Even if you're unable to digest milk. Curd contains more vitamins than milk. Curd is used in the preparation of beverages by beating it with water and adding sugar or salt and spices. . Yogurt contains vitamins like B12 and B6. You'll both be feeling better by bedtime. as well as riboflavin. The calcium and phosphorous contents of curd are more easily assimilated. Ghee is long cooked and then strained. or your dog is having problems making it outside. It's healthier to cut up your own fruit to mix with plain yogurt and add maple syrup for sweetener if absolutely necessary. It lasts for quite a while at high temps and a very long time if kept cooler. These aid digestion and help break down lactose. the digestibility of curd is more than that of milk. calcium. It's good to sub for oil in making popcorn . YOGURT Yogurt isn't only a yummy snack that curbs the appetite. It can take the heat without burning. due to the active cultures it contains. protein and active yogurt cultures. you can probably digest yogurt. It makes a better pie crust than butter. Yogurt also prevents gas and diarrhea in both pets and humans. Storing it in the moist environment of a refrigerator and pulling it out. coat a tampon in plain. Insert the tampon for about an hour before removing. GHEE Use it when sautéing and want a buttery flavor. Although it's best to eat plain yogurt. organic yogurt and put it in the freezer for an hour.
diarrhea and constipation. It can help to relieve gastrointestinal disorders. Yoghurt is helpful for people suffering from diarrhea on account of radiotherapy treatment. It supplies moisture to the skin and fruit juice provides the essential vitamin C. Curd is used in the treatment of insomnia. It is often recommended as an external treatment for anyone who is suffering from thrush. food poisoning or irritable bowel syndrome. It can also reduce bad breath associated with some digestive disorders. It is also claimed that yoghurt can improve the condition of the skin and alter the balance of bacteria in the large bowel in a way that may protect against colon cancer. It is also a good hair conditioner and has antidandruff property. Live yoghurt discourages the proliferation of harmful bacteria and yeasts in the gut that lead to bowel infection. It is also believed that taking sufficient curd in the daily diet could prevent premature ageing. Curd mixed with orange or lemon juice is a good face cleanser. . The bacteria present in curd make the skin soft and glowing.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.