Dairy & Milk Products

What are DAIRY PRODUCTS ?

Dairy products are commodities which have been produced by primary

processing or secondary processing of milk.

All mammals produce milk which contains the correct balance

of nutrients with which to feed their young.

This milk can also be produced and used commercially; for

example
sheep, goat and cows milk.
 MAIN DAIRY FOODS

YOGHURT

CHEESE

MILK

FROMAGE FRAIS

ICE CREAM
CREAM
 Milk

Most milk in the UK comes from Friesian cows and has been heat treated –
pasteurised, sterilised or ultra heat-treated. This has a negligible effect on its
nutritional value but increases its shelf life and destroys undesirable bacteria.

There is now a wider range of fresh milks available from your milkman. Milks can be
classed according to their fat content and heat treatment they receive at the
dairy.

TYPES OF MILK

Pasteurised Semi-skimmed Skimmed

 Milk

Other types of milk

UHT Milk – this milk owes its long life to ultra high temperature
132*c for one second followed by packaging.

Flavoured Milk – usually UHT MILK, either

semi-skimmed or skimmed.

Dried Skimmed Milk,

Evaporated Milk, Condensed Milk-
full cream or skimmed
 Specialist Dairy Products

Sheep

Sheep's milk is nutritious and delicious. The mil k

has a rich, bland, slightly sweet taste.
It has twice as many minerals as cow’s or goats
milk.

British sheep dairying is becoming more popular

due the fact that people with allergies find these
are better for them than Cow’s products.
Products available are sheep
milk,ice-cream, cheese and
yoghurt
 Specialist Products

Goat

Products than come from goat’s are becoming more popular

due to lesser fat and the products are more digestible. Many
people who are unable to have cows milk can often drink goat’s
Milk. Goat’s cheese is well liked and considered a delicacy.

Products available are goats

Milk, Cream, cheese, butter
and yoghurt
 Nutritional Value of milk

Milk is a valuable source of calcium, riboflavin and protein to our diet. For
vegetarians it can be a valuable source of vitamin A & B12. However they should
not rely on sterilized of UHTmilks for vitamin B12 as they don’t contain as much as
pasteurised milk.

Why do we need calcium?

A calcium rich diet is required to help build strong bones in babies, growing
children and pregnant women.
For the rest of us it keeps our bones strong and helps delay symptoms of a
disease, known as Osteoporosis, which is becoming more common.
 Cheese
Cheese is made from cows, ewes or goats milk and it takes approximately 5 litres
of milk to produce ½ kg of cheese.
Types of cheeses
There are four main types of cheese with numerous varieties of each.

1. Hard cheese

2. Semi-hard cheese

3. Soft or Cream cheese

4. Blue-vein cheese
Food value
Cheese is a highly concentrated form of food. Fat, protein, mineral salts and vitamins
are all present. Therefore it is an excellent bodybuilding, energy-producing, protective
food.
 British Cheeses
Sage Derby Lancashire Red Windsor Caerphilly

Pale honey colour Cheddar marbled Smooth whitish

A soft white
with Cheese, semi-hard
Crumbly Cheese.
Moist and firm Elderberry wine Moist with a
Mild and
or port close Texture
creamy
Flavoured with Mild salty taste

sage
 British
Cheshire Double Gloucester Wensleydale Leicester

Available in red
A fairly close texture
white or blue A golden coloured A rich russet red
A bit crumbly. A blue
Loose crumbly Cheese, smooth and Cheese. Smooth
variety is available
Texture. a full mellow taste and rich flavour
but is rare.
Flavour hint of With a creamy feel with a nutty
Mild, slight sweet
Salt and On the tongue flavour
flavour
slight Tang.
 Cheeses
Blue Cheshire Cheddar Stilton Cream cheese

Available in white
Blue Cheshire has Red and white Or blue.
A flavour quite Varieties. Curd Cheese
A soft, moist
Distinct from Close texture Texture with blue
stilton Mild or mature Cottage cheese
Veins from the
Creamy yellow Centre. Rich cream
flavour
 EUROPEAN CHEESE

FRENCH Italy

Brie / Camembert

Parmesan

Mozzerella
European

European
Danish Blue-Denmark
Roquefort – French
Edam – Holland Gouda – Holland
Feta – Greek

Emmenthal –
Gruyere -Switzerland
Switzerland
 Other Dairy Foods

BUTTER

Butter is a natural product made from cow’s milk. Like hard and soft margarine’s
and spreads, butter contains 81 % fat, so all have the same number of calories.

No preservatives or colourings are added although salt may be added for extra
flavour.

Butter is made simply by churning fresh cream.

 Yogurt

Yogurt is a cultured product made from whole or skimmed milk. To improve

the flavour and texture, skimmed milk solids or cream may also be added.

“ Live “ yogurt – regardless of whether labeled “live” or not, all yogurt contains
living bacteria unless it has been pasteurised after manufacture.

Varieties of yogurt
Low fat yogurt –contains maximum 1.5 %
milk fat Whole milk yogurt- contains fat as in
whole milk
Whole or real fruit yogurt – contains whole fruit
in sugar syrup
Fruit flavoured yogurt- contains fruit juices or
syrup
 Cream

There are many different types of cream available

Whipping Double Single Clotted cream

Butterfat 35 % Butterfat 18 %
Butterfat 48 % Fat content 55 %
Thinner than Used in sauces
Rich and thick Very thick,
Double Poured over
cream In colour
Used for puddings
and rich
desserts
 ICE CREAM

Ice cream is one the most popular comfort foods available

It first appeared in Britain in the eighteenth century and treat strictly
reserved for the rich. It can be available from cow’s and sheep’s milk in
today’s society.

A vast range of varieties are now available such as choc chip, vanilla,
Strawberry, Raspberry ripple to pistachio , butterscotch and mint as examples.