Milk

What is milk?

ContainsContains87% water87% water13% solids 13% solids

Our most nearly most perfect Our most nearly most perfect food.food.

Adults 2 cupsAdults 2 cups Teenagers 4 cupsTeenagers 4 cups Children 3 cupsChildren 3 cups

Nutrients

Protein – body building and repairProtein – body building and repair Carbohydrates – energy and warmth Carbohydrates – energy and warmth Fats – energy and warmth, carries fat-Fats – energy and warmth, carries fat-

soluble vitamins ADEKsoluble vitamins ADEK Vitamin D – bones and teethVitamin D – bones and teeth Vitamin A – aids growth, eye sightVitamin A – aids growth, eye sight Riboflavin (B12) – regulates production of Riboflavin (B12) – regulates production of

energy from dietary fat, carbohydrates and energy from dietary fat, carbohydrates and proteinprotein

MineralsMinerals Calcium – bones and teethCalcium – bones and teeth Phosphorus – bones and teethPhosphorus – bones and teeth

Shopping pointers

Product nameProduct name PasteurizedPasteurized HomogenizedHomogenized Ingredients, if any are addedIngredients, if any are added Pull date – date on container Pull date – date on container

indicates that the milk should stay indicates that the milk should stay fresh 5-7 days after the date on fresh 5-7 days after the date on the cartonthe carton

Storage Tips

Pick up as one of the last items in Pick up as one of the last items in storestore

Refrigerate as soon as possibleRefrigerate as soon as possible Dry milk should be refrigerated Dry milk should be refrigerated

after reconstitutedafter reconstituted Do not pour unused milk back into Do not pour unused milk back into

original containeroriginal container

Storage Tips Close container so milk will not absorb Close container so milk will not absorb

flavorsflavors Canned milk – store in cool, dry place; Canned milk – store in cool, dry place;

rotate and turn cans upside down in rotate and turn cans upside down in storage every few months storage every few months

Store dry milk in a cool dry place, Store dry milk in a cool dry place, Humidity causes milk to lump and may Humidity causes milk to lump and may change color and flavor, throw outchange color and flavor, throw out

Freezing milk changes consistency and Freezing milk changes consistency and not nutritional value.not nutritional value.

Refrigerate to thawRefrigerate to thaw

Processing of milk

Pasteurization – Pasteurization – the process of heating raw milk to at the process of heating raw milk to at

least 145°F least 145°F Milks keeping quality is improved, but Milks keeping quality is improved, but

nutrient value is not significantly nutrient value is not significantly changedchanged

Homogenization – Homogenization – is the process of breaking up milk fat is the process of breaking up milk fat

into smaller globules which disperses into smaller globules which disperses them permanently in a fine emulsion them permanently in a fine emulsion throughout milk.throughout milk.

Processing of milk

Fortified Fortified Is the addition of one or more Is the addition of one or more

vitamin(s), mineral(s) or protein(s) vitamin(s), mineral(s) or protein(s) not naturally present in foodnot naturally present in food

Ultra-pasteurization – is the Ultra-pasteurization – is the process of heating raw milk for process of heating raw milk for two to four seconds at 275 to two to four seconds at 275 to 300°F, then aseptically packaging 300°F, then aseptically packaging it to stay fresh for 60-90 daysit to stay fresh for 60-90 days

Forms of Milk

Raw milk – fresh, unpasteurized Raw milk – fresh, unpasteurized milk straight from the cow.milk straight from the cow.

Whole milk – contains not less Whole milk – contains not less than 3.25% milk fatthan 3.25% milk fat

Forms of Milk

Low fat milk – has had sufficient Low fat milk – has had sufficient milk fat removed to bring the milk fat removed to bring the levels between .5 and 2% solids-levels between .5 and 2% solids-not-fatnot-fatVitamin A is added to offset what has Vitamin A is added to offset what has

been lost been lost Ranges fromRanges from

2%2% 1% 1% Low fatLow fat

Forms of Milk

Skim Milk – also called nonfat milk, Skim Milk – also called nonfat milk, has sufficient milk fat removed to has sufficient milk fat removed to bring the level to less then .5%bring the level to less then .5%

Must be fortified with vitamin AMust be fortified with vitamin A

Chocolate milk – is made by Chocolate milk – is made by adding chocolate or cocoa and adding chocolate or cocoa and sweetener to 2% milk and fortified sweetener to 2% milk and fortified with vitamin A and vitamin D is with vitamin A and vitamin D is optionaloptional

Forms of Milk

Eggnog – a mixture of milk, eggs, Eggnog – a mixture of milk, eggs, sugar and creamsugar and cream

Nonfat dry milk – the product Nonfat dry milk – the product obtained by removing water from obtained by removing water from pasteurized skim milkpasteurized skim milk

Buttermilk – made by adding a Buttermilk – made by adding a special bacterial culture to milk to special bacterial culture to milk to produce the desirable acidity, body, produce the desirable acidity, body, flavor and aroma characteristic of flavor and aroma characteristic of this productthis product

Forms of Milk

Evaporated milk – canned whole Evaporated milk – canned whole milk concentrate, prepared by milk concentrate, prepared by evaporating enough water, under evaporating enough water, under vacuum to reduce the volume by vacuum to reduce the volume by half. This concentrate is then half. This concentrate is then homogenized, fortified with homogenized, fortified with vitamin D, packed in cans, sealed vitamin D, packed in cans, sealed and sterilized by heatand sterilized by heat

Forms of Milk

Sweetened condensed milk – Sweetened condensed milk – canned whole milk concentrate, canned whole milk concentrate, prepared by evaporating enough prepared by evaporating enough water, under vacuum to reduce water, under vacuum to reduce the volume by half. It is the volume by half. It is pasteurized and sugar is added to pasteurized and sugar is added to prevent spoilageprevent spoilage

Whipping cream – is the fat of Whipping cream – is the fat of whole milk. whole milk.

Forms of Milk

Half-and-half – a blend of milk and Half-and-half – a blend of milk and cream has 10-12% fatcream has 10-12% fat

Sour cream – cream that has been Sour cream – cream that has been soured by lactic-acid bacteriasoured by lactic-acid bacteria

Yogurt – milk product with a Yogurt – milk product with a custard-like consistency. Made by custard-like consistency. Made by fermenting partially skimmed milk fermenting partially skimmed milk with special acid-forming bacteria with special acid-forming bacteria

Grades of Milk

Grade A – has the lowest bacterial Grade A – has the lowest bacterial count and is the grade sold in count and is the grade sold in retail storesretail stores

Grade B – Safe and wholesomeGrade B – Safe and wholesome Grade C – Safe and wholesomeGrade C – Safe and wholesome The grade does not indicate its The grade does not indicate its

richness, but applies only to its richness, but applies only to its degree of sanitation (bacterial degree of sanitation (bacterial count)count)

Uses of Milk

Beverage – it requires no preparation Beverage – it requires no preparation other than chilling, It can be served hot other than chilling, It can be served hot or cold with meals, as snacks, and as or cold with meals, as snacks, and as party foods.party foods.

Milk as an ingredient – Milk contributes Milk as an ingredient – Milk contributes to the to the Nutrition valueNutrition value FlavorFlavor TextureTexture ConsistencyConsistency Browning quality of foodBrowning quality of food

Principles of Milk Cookery

Prevent film and scum formation Prevent film and scum formation Using a covered containerUsing a covered containerStirring the milk during heatingStirring the milk during heatingBeating the mixture with a rotary Beating the mixture with a rotary

beater to form a layer of foam on the beater to form a layer of foam on the surfacesurface

Prevent boiling overPrevent boiling overAvoid a film build up, to avoid Avoid a film build up, to avoid

pressure building up under the filmpressure building up under the film

Principles of Milk Cookery

Prevent scorching of milkPrevent scorching of milkHeat on a very low heatHeat on a very low heatStirring the milk while it heats helps Stirring the milk while it heats helps

to thin out the filmto thin out the filmUse a double boiler to avoid scorchingUse a double boiler to avoid scorching

Prevent curdling of milkPrevent curdling of milkThicken with starch before adding it Thicken with starch before adding it

to foodto foodCook at a low temperatureCook at a low temperatureUse very fresh milkUse very fresh milk