MILK

IVY MAR B. CABORNIDA, PhD

FT 05 Subject Professor
S
OUTLINE

MILK
 Composition of Milk & Nutritive Value
 Market Forms of Milk in the Philippines
 Storage of Milk
 Milk Cookery
 Other Milk Products
 Milk Substitutes
INTRODUCTION

termed as “man’s most nearly complete food”

 contains important nutrients needed for growth
and development
Common milk sources:
 Cow – principal source of milk
 Water buffalo
 Goat
 Sheep
 Others: horse, deer, sheep & giraffe
COMPOSITION AND NUTRITIVE VALUE OF MILK

Composition of milk varies according to

species, bred and diet of the animal
 the chief constituents of milk are water, sugar
(lactose), fat, protein and some minerals
(calcium & phosphorus)
Milk protein is a complete protein composed of
80% casein and whey proteins (alpha-
lactalbumin & beta-lactoglobulin)
COMPOSITION AND NUTRITIVE VALUE OF MILK

The enzymes in milk are: phosphate, lipase,

catalase, amylase & peroxidase
MARKET FORMS OF MILK
 Whole milk
 Skim milk
 Concentrated milk
 Toned milk
 Bacteria-supplemented milk
 Evaporated milk
 Condensed milk
 Powdered whole milk
 Filled milk
Processing Procedures Applied to Milk & Cream
Processing procedure Purpose Temp & Time
Pasteurization  To destroy pathogenic microorganisms (Mycobacterium 72C for 15 sec.
tuberculosis); extend shelf-lie
• Inactivates lipase & other natural milk enzymes that can
cause hydrolytic rancidity
Ultra-pasteurization/ sterilization Destroy pathogens & spoilage-causing microbes that will grow 135C for 2-4 sec
under room condition
Ultra high temperature processing Packaging in sterile chambers 139-150C in 2-6 sec
(UHT)
Homogenization To disperse fat globules of milk to prevent separation upon High pressure under
standing chilling condition
Fortification The addition of certain nutrients like vitamin A & D to improve
nutritional value
Milk fat removal Centrifuge operation to separate the milk fat/ butterfat to Chilling condition
produce low fat or reduced fat milk
Evaporation Removal of half of the water content

Drying Removal of practically all the water content to produce a dry

powder
Whole Milk

 is milk whose composition has not been altered from when

it was collected from the milk animal.
 it may be raw, pasteurized, or sterilized .

Raw milk – fresh whole milk that has not undergone any
heat treatment.
 Possible adulterants in milk: water (detected by rise in freezing
point), rice washing (detected by iodine test), coconut milk (detected
by resorcinol test)
Whole Milk

Pasteurized milk
 fresh whole milk which has been heated to kill
pathogenic microbes to prolong its shelf-life
 It is also homogenized

Sterilized whole milk

 heated at temp. higher than 100ºC making it shelf-
stable at ambient temperature
Whole Milk

Ultra-high temperature (UHT) milk

 Heated at 135-150C
 UHT milk is packed in laminated cartons (Tetrabrik)
labeled with words “Fresh Milk”

Sterilized whole milk

 heated at temp. higher than 100ºC making it shelf-
stable at ambient temperature
Skim Milk

 also called nonfat milk in liquid form

 has most of the fat removed
 it is fortified with Vitamins A & D or calcium
Concentrated Milk

1. Evaporated Whole milk

Whole milk from which 30-60% of the water has been
removed
2. Recombined evaporated milk
 made from imported dried skim milk and butterfat,
reconstituted with water and added with stabilizer (usually
hydrocolloid such as carrageenan)
Concentrated Milk

3. Evaporated Filled milk

Similar to recombined evap milk with the butterfat substituted with
coconut, corn oil or other vegetable oils.
4. Sweetened condensed milk
 this is a pasteurized milk that is concentrated by evaporation with
added sugar
 sugar concentration is about 63% of the final product
Due to its high sugar content, it undergo browning & gelation with
prolonged heating
Not suitable for infant feeding
Concentrated Milk

5. Dried whole milk (powdered whole milk)

 whole milk dehydrated to about 97% solids by vacuum concentration and
spray-dried
Added with lecithin to make it more soluble in cold water
6. Dried skim milk (non-fat milk solids) - NFDM
Pasteurized, vacuum-concentrated and spray dried
Has better-keeping quality than dried whole milk
7. Chocolate milk/choco-flavored milk
is a whole milk added with sugar and chocolate
If cocoa is used, it is called chocolate-flavored milk
Toned Milk

Toning is the process of altering the composition of

the natural milk to contain 3% fat and 9& non-fat
solids or other proportions
Carabao milk with high fat is toned with the addition
of dried milk solids and water
Bacteria-supplemented Milk

Added with probiotics

1. Acidophilus milk – added with Lactobacillus
acidophilus to cold, freshly pasteurized milk (1
billion cells per 8oz milk)
Lactobacillus casei-supplemented milk (Yakult)
Lactobacillus fortis- supplemented milk (Chamyto)
Bacteria-supplemented Milk

2. Kefir
 fermented milk from Russia; similar to yakult; made
by adding bacteria Lactobacillus caucasius and yeasts
(Saccharomyces kefir & Torula kefir)
3. Koumiss
Made from mare’s milk
Bacteria-supplemented Milk

4. Cultured buttermilk
Is the sour product obtained by treating pasteurized
skim or part skim milk with suitable culture of lactic
acid bacteria
5. Cultured (sour) cream
Fermented milk product with the starter
culture(Streptococcus lactis) similar to that of cultured
buttermilk; acidity of 0.6% lactic acid
STORAGE OF MILK

• Highly perishable so,

a. Avoid sunlight or strong fluorescent light to prevent off-
flavors
b. Store milk at refrigerated temperatures
c. Keep milk containers close to prevent absorption of other
flavors
d. Never return unused milk to the original container, transfer
to a clean container and refrigerate
e. Store dry milk in a cool, dry place and reseal after opening
Milk Cookery

 many recipes use milk as an ingredient

 the phospholipids in milk help emulsify the ingredients creating a
smooth texture
 when milk is added in bread or pastry, the additional fat from the
milk tenderizes the dough and contributes to better flavor
In candy making, milk adds rich texture, moisture and caramelized
flavor
Milk can also be used in marinating especially for parts that tend to
dry excessively when fried
Milk Cookery

 milk scum: the coagulated material formed on the surface when

cooking milk that can retard further evaporation. It is not desirable
for cream soups, milk-containing desserts and thickened cream
sauces. This can be prevented by constant stirring and by heating
milk on top of a double boiler with a cover.
Curdling: another problem in milk cookery; due to coagulation of
casein which occurs when the food is acidic and not properly stirred.
To prevent it, cook milk at low heat and add acidic ingredients with
stirring
Other Milk products

1. Cream – milk that is high in fat

a. light cream – 18% milk fat
b. medium cream – 30-36%
c. heavy cream – 36-40%
2. Dried cream - Spray-dried to attain moisture of less than 2%
3. Whipped cream – a foam made by whipping cream, evaporated milk or
reconstituted NFDM
4. Butter – milk fat
5. Buttermilk – liquid left after the cream has been chilled & churned to
prouce butter. It is dried and used in baked products as an excellent emulsifier
Other Milk products
6. Whey – the by-product of cheese and casein manufacture
7. Dried whey – powdered form used to make fruit flavored whey
drinks
8. Cheese – when the casein is coagulated with an enzyme (usually
rennin) and an acid (usually lactic acid), a curd is formed.
9. Yogurt – fermented milk from whole, low fat or skim milk; flavored
with fruit bits or fruit flavors
10. Ice cream – frozen milk products made with milk fat (butterfat),
sugar or sweetener and flavoring materials
Milk Substitutes
1. Rice milk – lactose-free imitation milk made from brown rice
2. Almond milk – from almond nuts
3. Coconut milk – from coconut
4. Nondairy creamer – it imitates the flavor of real milk cream but
without lactose. Made from sodium caseinate or soy proteins, corn
syrup, vegetable oils & annatto