Dairy Product

Vitamins content in goat’s milk

2012-01-07T03:22:00.000-08:00

Goat milk supplies adequate amounts of vitamin A and niacin, and excesses of thiamin, riboflavin and panthothenate for human.

Vitamin A functions at two levels in the human body: the first is in the visual cycle in the retina of the eye; second is in all body tissue where it systemically maintains the growth and soundness of cells.

While for niacin, it functions in many metabolic pathways, especially anaerobic, Krebs cycle-oxidative phosphorylation and fatty acids synthesis and oxidation.

Goat milk has higher amounts of vitamin A than cow milk. Milk from goat also higher in niacin but does not have the same amount of vitamin B6, B12 and C as cow’s milk.

Goat milk has a reputation of being a highly digestible dairy product even more digestible than cowls milk and less allergenic as well.

Goats milk contains 47% more vitamin A, 25% more vitamin B6 and three percent more niacin compared with cow’s milk.
Vitamins content in goat’s milk

History of condensed milk

2011-10-26T00:58:00.000-07:00

There was a British patent for ‘condensation’ as early as 1835, but the American, Gail Boren , who concentrated milk by evaporation in a vacuum and then sold the product from open vessel like ordinary milk, was the true pioneer; he also produced a canned condensed milk which was preserved by the inclusion of sugar.

Gail Borden moved from Texas to New York City in the late 1850s and within a few years developed and began operating the nation’s first condensed milk factory.

At that time there was no refrigeration, it was Borden’s interest in food preservation that would make his name a household word.

Borden devised a copper vacuum pan gently warmed by a heating coil as a means of evaporating the water from milk solids. He was be able to can pure, wholesome milk without discoloring, scorching or souring it.

It was patented in August 19, 1856. His method of producing vacuum packed concentrated milk boosted the fortunes of the dairy industry.

Canned cow’s milk quickly became popular for a wide range of uses, as it was easy to transport and store.

By the end of the Civil War, Borden’s condensed milk was recognized nationally, thanks largely to huge Union Army contracts.
History of condensed milk

Low Fat Milk

2011-09-20T08:23:00.001-07:00

This milk have had some of their fat removed so that milk fat levels are decreased 2.0 %. By legal definition, a low fat product can have no more than 3 grams of fat per serving.

Low-fat milk 2% means that the percentage of milk fat present in milk has been reduced from 4% to 2%.

Low fat milk must be pasteurized and fortified with vitamin A.

Milk especially low-fat milk has a cancer fighting capabilities for the colon (if two or three cups daily are consumed), lung, stomach and cervix.

Skim or low-fat milk actually increase brain activity by delivering tyrosine to the brain and triggering production of norepinephrine and dopamine.

These neurotransmitters stimulate the brain to think alertly and sharply.

Low-fat milk is an excellent source for calcium. Besides speeding weight loss, low-fat milk has been shown up to help reduce high blood pressure and may protect against insulin resistant. And high calcium diet helps to maintain strong bones.
Low Fat Milk

History of Pasteurization

2011-08-20T21:49:00.000-07:00

History of Pasteurization
Pasteurization is named for the French scientist Louis Pasture (1822-1895). In 1856, 34 year old Louis Pasteur began his fourth year as the Head of Sciences at the University of Lille in France.

In the fall of the same year, Maurice D’Argineau, a local businessman, found Pasteur in his cramped corner lab.

D’Argineau’s consistent failure to make wine from his fields of sugar beets without it going sour was driving him to financial ruin. Pasteur was particular intrigued by the problem since it hinted at the involvement of one of his pet interests and he readily agreed to study the matter.

Although he first experimented with this process in 1862, pasteurization was not put to use until the early twenty century.

In the United States pasteurization was championed by Alice Catherine Evans (1881-1975), a microbiologists who worked for the US department of Agriculture.

Evans suffered from a disease known as brucellosis (undulant fever) and in 1918 she discovered that brucella, the bacterium that caused her disease, could be found in cow’s milk.

Scientists eventually determined that brucella was not the only milk borne bacterium. Milk can harbor other bacteria – such as E. coli, salmonella, and listeria – which can cause harmful and even life threatening infectious in the young, the old, pregnant women and the infirm.

Indeed, unpasteurized cow’s milk was a very common cause of tuberculosis, typhoid fever and salmonellosis.

Evans advocated on behalf of pasteurization for years after her discovery. Finally in the 1930s, milk pasteurization became mandatory under US law.
History of Pasteurization

Milk Consumption in Nineteenth Century in Britain

2011-06-18T08:19:00.000-07:00

Little milk was generally drunk in liquid form by town dwelling adults in the nineteenth century. It is due to supply of milk to the expanding towns and large urban settlements posed many difficulties.

Milk of good quality was expensive and out of reach of the working classes. AT that time not only fresh milk but likewise condensed milk was of importance for the urban consumer.

Milk and buttermilk were mainly used as ingredients for cereal porridges.

Most was used as an addition to hot beverages, especially tea, and to to the porridge that was a main article of diet in Scotland and northern English countries; smaller amount also went into milk puddings and baking, particularly in better off households.

While milk was too rich for weaning infants but was often boiled with an equal quantity of water and some added flavour to make what was considered suitable food for babies.

It was described that in Cheshire breakfast in mid-century as consisting of a large platter porridge in the centre of the table and smaller platters of milk before each person, each then dipped his spoon into the porridge, taking as much or little as they wished to add to the cold milk.

In Scotland two meals a day of oatmeal porridge were customary in rural areas where accounts in the 1860s show laborers drinking milk with or after their food as well as adding it their porridge.

In the early years, the supply and preparation of milk were completely in the hands of private enterprises and independent tradesmen.

By the late nineteenth century, however many municipalities had established their own management system dealing with milk supply and distribution.

End of the nineteenth century, it had become strongly entrenched with such traditional butter, cheese and milk strongholds as Cheshire and Somerset; but also a number new or partly new dairying are had emerged, some of which included localities where cereal cultivation and mixed, cereal and livestock, farming had formerly prevailed.

Railway companies, in particular the Great Western Railway which provided special trains travelling through the night from south-west England to London, Bristol and Birmingham, invested quite heavily in the running of milk trains from pastoral England to the major cities.
Milk Consumption in Nineteenth Century in Britain

Goat’s Milk

2011-06-14T09:28:00.000-07:00

This milk may be the milk of choice for children who are allergic to cow’s milk. The difference in the proteins mean the goat’s milk does not cause an allergic response.

The chemical composition of goat milk varies with breed and other factors, but goat milk contains approximately 11.0-13.0% total solids, 3.0-5.5% fat, 2.9-4.6% protein, 3.8-5.1% lactose and 0.69-0.81% ash.

Even though goat’s and cow’s milk have some similar nutritional features, goat’s milk differs in many basic qualities including taste, mineral content, and chemistry in general.

Smaller fat molecules and shorter fatty acid chains result in milk that is easier to digest and can even tolerated by some people who are lactose intolerant as well as others who are allergic to regular cow’s milk.

Goat’s milk is one of the best fluorine sources, nearly ten times higher than cow’s milk. Dietary fluorine helps build immunity, protect teeth, and strengthen bone.
Goat’s Milk

Minerals in Milk

2011-04-07T17:46:00.000-07:00

Milk is an important source of growth supporting minerals, such as potassium, magnesium, phosphorus and zinc.

These minerals are especially important during catch up growth after a period of weight loss.

Mineral in milk are mainly present as soluble salts or in colloidal form associated with caseins.

Milk contains about 30 different minerals, but only a few of them are present in greater than trace amounts.

The mineral and trace elements content of cow milks is not constant but is influenced by a number of factors, such as stage of lactation, nutritional status of the mother, and environmental and genetic factors.

The two most abundant are calcium and phosphorus.

Although milk is rich in calcium, it may not be the best way to obtain this mineral. The dosages appropriate for the needs of small calves not for human beings.

Calcium constitutes about 30 percent of the total minerals in milk. In turn, about 30 percent of the total calcium is soluble.

Cow milk contributes a little to dietary intakes of sodium, but some dairy products, such as chesses and butter contain added salt and can be significant sources of sodium in some countries.
Minerals in Milk

History of Milk in England from late 16th to end of 17th century

2011-02-16T18:54:00.000-08:00

History of Milk in England from late 16th to end of 17th century
From the late sixteenth century conditions of life for most country people began a slow deterioration under the impact of sharply rising prices, periods of dearth, and the beginning of enclosures in southern England.

Labourer’s probate inventories of the late seventeenth century now showed a steep fall in the numbers keeping cows except in the pastoral North, where 80 percent still did so, but in the Midlands the proportions fell to 31.6 percent, in the East to 21.9 percent and in the West to only 4.2 per cent.

For the southern labourer the traditional ‘white meat’ were now dearer and scarcer, and although the total number of cows increased in the seventeenth century more were now kept on large farms, where the milk was turned into butter and cheese for sale in the markets.

A growing urban market led to the expansion of commercial dairying in the vicinity of towns, especially London, as well as the practice of cow-keeping within the towns themselves.

Dairymen were normally both producers and retailers. In London, cows in Tothill Fields, Lincoln’s Inn Fields, Islington and elsewhere were milk by milkmaids around 4 or 5 am, the milk carried in pails suspend from a yoke and either sold from fixed shops or hawked through the streets.

It was regarded as suitable for young children after weaning, old people and invalids, hardly for healthy adults, though whey was considered very wholesome and London had several ‘whey houses’, which were sufficiently fashionable to be patronized by Pepys: junkets and syllabubs – warm milk frothed over fruit, wine or spice- were also popular.

By end of seventeenth century milk was being added to the new, costly hot beverages tea, coffee and chocolate: tea was at first drink, Chinese fashion, without milk, but by 1700 milk or cream (poured in first to prevent cracking the delicate china) was usual, and the bitterness of coffee and chocolate was found to be softened by cream and sugar.
History of Milk in England from late 16th to end of 17th century

Production of Butter

2011-02-08T23:52:00.000-08:00

Production of Butter
Butter is produced by concentrating the milk found in cream, either through churning (causing the fat to flocculate) or through centrifugal processing.

Much of butter manufactured today derives from whey cream. Whey cream has a more pronounced flavor than that of fresh cream and its use is thus favored in lower quality, more flavorful grades of butter. However, it is also commonly used in the production of Grade AA butter.

Butter is often flavored with lactic acid, cultures, diacetyl, or started distillate.

Butter processing begins with the clarification and separation of milk. Cream with a concentration of 30 to 45 percent milkfat (depending on the method of churning) is then pasteurized and cooled.

For vat pasteurization the cream is normally pasteurized at 74 degree Celsius for 30 minutes; for the high temperature short time method cream is pasteurized at 85 degree Celsius for 15 seconds.

These pasteurization temperature are higher than those for fluid milk because of the higher fat content of the cream, and to help lengthen butter’s shelf life.

The cream is not homogenized since that would make churning more difficult.

After the cream is cooled, it is pumped into a conventional churn where it may be mixed with anotto yellow coloring. The cream is then churned until butter granules are formed.

The butter milk is drained and washed from the butter granules, salt is added and the butter is worked to a smooth, creamy consistency.

The butter is then packaged by a print machine, which mold it into sticks, wraps it, and packages it.
Production of Butter

Minerals in Milk

2011-01-04T18:39:00.000-08:00

About 87% of the weight of milk is water. The water carries in solution milk sugar, mineral, and water soluble vitamin.

Suspended in the milk are the fat, casein and certain mineral.

Milk contains about 30 different minerals, but only a few of them are represent in greater than trace amounts.

The major portion of the mineral is composed of the chloride and oxides of potassium, calcium, and phosphorus.

It is interest to note that these three elements are in greater concentration in milk than in blood; thus, the mammary gland exerts a selective action to concentrate these elements.

A fact frequently overlooked is the greater weight percentage of the potassium over that of calcium. Calcium constitutes about 30 percent of the total minerals in milk.

This kind of information can be used to detect injured udders because in the injured udder the composition of the milk becomes more like that of the blood.

Milk from cows suffering from mastitis contains a higher sodium and chloride than normal milk.

A chloride content in milk excess of .14% suggests the possibility of mastitic milk. All cases of high chloride content in milk are not due to disease.

Milk secreted toward the end of lactation and colostrums secreted at the beginning of lactation contain more sodium and chloride than normal milk.

Phosphorus constitutes about 15% of the total minerals in milk, about 50% of the total phosphorus is associated with the casein micelles which serve as a major carrier for calcium and phosphorus.

However, milk is lacking of magnesium. Magnesium is the protector of kidneys.

Milk also low in mineral of iron.

There are calcium, magnesium and iron enriched milks available in the market. These types of milk are designed to supply the mineral necessity of mothers during breastfeeding and pregnancy or infants.

Calcium and magnesium are involved in bone development and maintenance and iron can help prevent and eradicate iron deficiency anemia.
Minerals in Milk

Process of Pasteurization

2010-08-20T22:11:00.001-07:00

Process of Pasteurization
Pasteurization, named after Louis Pasteur (1622-1895), its originator, was originally used to treat wine and beer, but soon came into use to treat milk as well, when it found that heating milk for a short time to below its boiling point killed microorganisms.

Pasteurization destroys 100 percent of pathogenic bacteria, yeasts and molds and 95 to 99 percent of other, nonpathogenic bacteria.

The process of pasteurization also inactivated many of the enzymes that cause the off-flavors of rancidity.

In the United States pasteurization was championed by Alice Catherine Evans (1881-1975), a microbiologists who worked for the US department of Agriculture.

Evans suffered from a disease known as brucellosis (undulant fever) and in 1918 she discovered that brucella, the bacterium that caused her disease, could be found in cow’s milk.

Scientists eventually determined that brucella was not the only milk borne bacterium. Milk can harbor other bacteria – such as E. coli, salmonella, and listeria – which can cause harmful and even life threatening infectious in the young, the old, pregnant women and the infirm.

Indeed, unpasteurized cow’s milk was a very common cause of tuberculosis, typhoid fever and salmonellosis.

Evans advocated on behalf of pasteurization for years after her discovery. Finally in the 1930s, milk pasteurization became mandatory under US law.

The advantages to be derived from pasteurization vary with the conditions under which the milk is produced and the efficiency with which the work is conducted.

If the milk comes from dairies where disease and uncleanliness prevail, pasteurization will prolong the keeping quality of the milk and also materially lessen the danger from disease germs.

If on the other hand, healthfulness and cleanliness receive the exacting attention which prevails on certified dairy farms, nothing can be gained by subjected milk to the pasteurizing process.
Process of Pasteurization

Oleomargarine –substitute for butter

2010-08-09T00:45:00.000-07:00

Oleomargarine –substitute for butter
Oleomargarine was invented un 1867 by the French chemist Hippolyte Mege-Mouriez, who entered a contest sponsored by Napoleon III.

The contest awarded a prize for anyone who found a satisfactory butter substitute to be used by the navy and the poor.

Mege-Mouriez used margaric acid, a fatty acid component he derived from finely minced beef.

Margaric acid was in fact isolated by Michael Eugene Chevreul in 1813. Chevreul named the product “margaric” because the lustrous pearly drops of the product reminded him of the Greek word for pearl – margarites.

Mege-Mouriez knew he needed to find a name for his product in order to differentiate it from butter. He came up with the word “oleomargarine” because so much of his product consisted of margaric acid.

The prefix “oleo” was taken from the Latin word oleum, which is a name for beef fat, the principal ingredient used.

The word “oleomargarine” was later simplified to “margarine”.
Oleomargarine –substitute for butter

Acidity of Milk

2010-07-24T10:50:00.000-07:00

Acidity of Milk
The determination of acidity is undoubtedly the most commonly used analytical measure on dairy technology.

Since the acidity of milk is relatively constant, any increase in acidity should raise questions on the quality of the milk.

However, since it is often necessary to adjust the acidity one way or the other for processing various dairy products it is important to know which components affects acidity levels.

The pH (active acidity) of normal milk varies between 6.2 and 6.8. However, most milks have a pH between 6.4 and 6.6. Colostrum is more acid than normal milk while milks produced at the end of the lactation period, and milks produced by sick cows, generally have higher pH levels, close to those of blood.

All components capable of combining with basic ions contribute to the degree of acidity of milk. This balance between basic (sodium, potassium, magnesium, calcium and hydrogen) and acidic (phosphates, citrates, chlorides, carbonates , hydroxyls and proteins) milk components determines the degree of acidity.

These two groups of components can exists in all combinations. Also it is important to understand that these combinations can vary in their degree of ionization, dissociation constant and solubility product.

It is also important to point out that the degree of dissociation increases with neutralization or pH, and that calcium salts are less dissociated than sodium or potassium salts.

This explains why milk shows a predominance of calcium salts, which tends to combine with proteins, This is more so if the milk is more acidic.

In dairy technology, particular attention is paid to acidity fluctuations caused by processing treatments because these can affect the stability of milk components. Heating the milk produces a loss of carbon dioxide.

At high temperatures, tricalcium phosphate can precipitate and produce an increase in acidity by the dissociation of phosphate radicals.

Heat can also decompose lactose into various organic acids, or can neutralize the basic amino groups in the protein.
Acidity of Milk

Physical and Chemical Properties of Milk

2010-06-15T02:50:00.000-07:00

Physical and Chemical Properties of Milk
Milk is a white or yellow-white, opaque liquid. The color is influenced by scattering and absorption of light by milk globules and protein micelles.

Therefore, skim milk also retains its white color. A yellowish, i.e. yellow –green, color is derived from carotene (ingested primarily during pasture grazing) present in that fat phase and from riboflavin present in the aqueous phase.

Milk tastes mildly sweet, while its odor and flavor are normally quite faint.

Milk occurs in the form of droplets or globules, surrounded by a membrane and emulsified in milk serum (also called whey).

The fat globules (called cream) separate after prolonged storage or after centrifugation.

The fat globules float on the skim milk. Homogenization of milk so finely divides and emulsifies the fat globules that cream separation does not not occur even after prolonged standing.

Proteins of various sizes are dispersed in milk serum. They are called micelles and consists mostly of calcium salts of casein molecules.

Furthermore, milk contains lipoprotein particles, also called milk microsomes, which consists of the residue of cell membranes, microvilli, etc, as well as somatic cells which are mainly leucocytes.

Various proteins, carbohydrates minerals and other ingredients are solubilized in milk serum. The specific density of milk decreases with the increasing fat content, and increases with increasing amounts of protein, milk sugar and salts.

The specific density of cow’s milk ranges from 1.029 to 1.039 (15 degree C). Defatted (skim) milk has a higher specific density than whole milk.
Physical and Chemical Properties of Milk

Protein in Milk

2010-05-14T22:30:00.000-07:00

Protein in Milk
Protein represent 3-4% of the composition of milk and component may be fractioned out of milk by ultracentrifugation.

Casein is the primary protein of milk, comprising approximately 80% of the milk protein. The casein are actually a group of similar proteins, which can be separated from the other milk proteins by acidification to a pH of 4.6 (the isoelectric point).

At this pH, the caseins aggregate, since they are hydrophobic, are poorly hydrated and carry no net charge.

The other milk protein, being more hydrophobic remain dispersed in the aqueous phase.

In milk, the casein fractions associate with each other and with colloidal calcium phosphate to form stable spherical structures known as casein micelles.

The more hydrophobic alpha, and beta casein fractions mainly in the interior of the micelles, whereas the more hydrophobic kappa-casein mainly on the micelle surface.

It is the kappa –casein that gives the micelles their stability in milk under normal handling conditions.

This due to the negative charge and hydration of the kappa-casein coupled with the fact that the charge hydrophobic carbohydrate section of the molecule tends to protrude from the micelle surface in hair-like structures which confer steric (or spatial) stability on the micelles.

A second protein fraction of milk is the whey or serum. It makes up approximately 20% of milk protein and includes the lactalbumins and lactoglobulins. Whey protein are more hydrated than casein and are denatures and precipitate by heat rather than by acid.

Other protein components of milk include enzymes such as lipase, protease, and alkaline phosphatases, which hydrolyze triglycerides, proteins and phosphate esters, respectively.

The average measures of protein quality, including biological value, digestibility, net protein utilization, protein efficiency and chemical score, for milk and milk products.
Protein in Milk

The Term of Milk Drinks

2010-04-21T07:09:00.001-07:00

The Term of Milk Drinks
The milk drinks are products ready for consumption, made from milk with differing fat contents additions such as sugar cocoa, fruit concentrates, coffee, flavors and-or other food ingredients, which are homogenously mixed and contributed to flavour and taste.

A level of 30% of additives should not be exceeded in the finished products.

Milk drinks are part of “dairy based products.” The various types can be manufactured on the basis of whole milk (3.5% fat), fat reduced milk (1.5 – 1.8%) or skim milk (less .0.3% fat).

They can be commercialized in the from of pasteurized, UHT or sterilized products.
Apart from taste-influencing additives other ingredients, e.g., stabilizers, are added, which contribute to a homogenous structure and distribution of the additive.

Basic products can be enriched with milk proteins or whey and ultra-filtrate (permeate) are added to refreshing beverages.

Milk drinks are the result of consumer demand for an increased variety in taste. Children can be enticed to consume more milk, and this will also help in school milk programs.

Initially, the preparation of these products was limited to catering and households. The steadily increasing demand has resulted in a significant market share for these dairy products.
The Term of Milk Drinks

History of Cheese

2010-03-29T18:29:00.000-07:00

History of Cheese
According to an ancient legend, cheese was accidentally made by an Arabian merchant when he put his supply of milk into a pouch made of a sheep’s stomach when he set out on a long day’s journey across the desert.

The rennet in the lining in the pouch combined with heat of the sun caused the milk to separate into curd and whey. This story seems to have occurred approximately 7000 years BC in the so-called Fertile Crescent situated between the rivers Euphrates and Tigris in Iraq.

The earlier records in Vedic hymms in India (6000 to 4000 BC), Egyptian records (4000 BC) and Babylonian records (2000 BC) clearly show references to milk, butter and cheese.

However it is believed that with the advance of civilizations, the art of cheesemaking spread via the Mediterranean basin to the rest of the world.

Witten history is scarce until the period of the Greek and Roman empires, when various authors left written evidence.

Greek records go back to about 1550 BC and Roman records to 750 BC indicating that milk and cheese were important components of the diet of these peoples.

By the beginning of the Christian era, milk and cheese were used as food throughout Europe.

Milking operations and the curding of milk are depicted in an early Sumerian frieze from El-Ubaid. A food material found in the tomb of Hories Aha (3000 BC) has been proven to be cheese.

A scene on the walls of a Ramesid tomb (100 BC) depicts goats being led to pasture and also skin bags suspend from poles. Such bags were traditionally used to ferment milk by nomadic tribes.

During fermentation, drainage of whey though cloth or perforated bowls allowed the collection of curds which when salted became cheese.

There was indications that that the cheese was made n England well before the arrival of the Romans.

Cheese was included in the offering of ancient Greeks to the gods at Mount Olympus, and cheesemaking was clearly well established craft at the time of Homer’s writing.

Homer in 1184 BC referred to cheese made in caves by the “Cyclops” Polyphemus from milk of sheep and goats.

Later, Herodotus, 484 to 408 BC, referred to the “Scythian” cheese was made from mares’ milk, while Aristotle (384 to 322 BC) noted that “Phrygian” cheese was made from the milk of mares and asses.

By the fourteen century cheesemaking was a considerably industry in Switzerland, but export was forbidden. At this time, a cheese market was operating in Gouda, Holland. It is reported that the first cooperative cheese factory was started at Voralberg in the Balkans in about 1380.

By 1500m it is recorded that the expansion of cheesemaking in England, France, Germany and Holland resulted in Italy losing its dominant position as a cheesemaker.
History of Cheese

Industrial Milk

2010-03-27T02:57:00.000-07:00

Industrial Milk
Consumption of milk in it original state and form has been known to man for ages and is the prevalent type of consumption in many – mostly underdeveloped countries.

Raw milk is still offered for direct human consumption in many countries where milk is produced commercially by dairies.

This milk is called as “milk direct from the farm,” “fresh milk” or “open milk”. There are two types:

Raw milk is neither heated nor treated in a dairy, but its natural composition (e.g., fat content) can be modified. It can be sold by labeling it “raw milk, to boil before consumption” due to the hygienic risks involved.
Certified milk is commercialized in a nonmodified form in its natural composition, raw, in a sellable prepacked form. Its production is controlled by the authorities, and strict criteria must be met for the health of the cows, characteristics of the milk, personnel;, treatment, packaging and distribution.

Further, milk is offered form ecological managed farms, which must meet special criteria with regard to total plates and cell count but have to comply at least with the requirements for “raw milk”.

Fresh milk, also labeled “milk” is a processed milk. A proper heat treatment before the milk is commercialized is absolutely necessary due to the hygienic characteristics of the raw milk, which contains a multitude of germs including pathogens, resulting in health risk to the consumer and rapid spoilage of the milk.

Heated treated milk is made from raw milk, treated in a dairy, and must be pasteurized, processed with UHT or sterilized according to officially heat treatment process.

Industrial Milk

Yoghurt and health benefits

2010-03-04T01:36:00.000-08:00

Yoghurt and health benefits
Yoghurt is produced from the milk of cow, buffalo, goat, sheep, yak and other mammals. In industrial production of yoghurt cow’s milk is the predominant starting material.

To get custard like consistency, cow’s milk is generally fortified with non fat dry milk, milk protein concentrated, or condensed skim milk.

Varieties of yoghurt available include plain, fruit flavored, whipped, drinking type, smoked, dried, strained, and frozen.

The popularity of yoghurt has increased due to its perceived health benefits.

Health promoting attributes of consuming yoghurt containing live and active cultures are well documented.

The trend of using prebiotics and probiotic cultures in the manufacture of fermented milks and yoghurts is supported by clinical trials.

The benefits effects documented in the numerous studies and reviews include prevention of cancer, reduction in diarrhea associated with travel, antibiotic therapy, and rotavirus, improvement of gastrointestinal health, enhancement of immunity of the host, amelioration of lactose intolerance symptoms, protection from infections caused by food borne microorganisms, control of vaginitis, and vaccine adjuvant effects.
Yoghurt and health benefits

Color of Milk

2010-03-02T07:00:00.001-08:00

Color of Milk
The color of milk has some importance in the dairy industry, because it is often considered an indication of its fat content.

The reflection of light on the opaque particles in suspension (casein micelles, fat globules, calcium, phosphate and citrate) produces the white color of milk.

The degree of whiteness varies with the number and size of the particles in suspension.

When fewer high wavelength are intercepted by the particles as a result of a lower concentration of large particles, the blush color of the milk becomes more apparent.

The reduction of micelle size by lowering the calcium content or by cold can also affect the whiteness of milk.

Because of their size, fat globules are very effective in reflecting long wavelengths. The homogenization of milk or cream reduces the size of the fat globules but increases their number considerably.

The bluish color of skim milk is due to a small concentration of large particles in suspension.

Milks which are abnormally rich in sodium and potassium tend to be less white, because sodium and potassium caseinates are more soluble than calcium caseinates.

This produce a decrease in the size, and sometimes the number, of casein micelles.

Milk fat contains yellow pigments which tend to mask the bluish tint of milk. The fat content in these carotenoid and xanthophylls pigment varies with type of feeding and breed.

Green forage feeds and carrots are important sources of carotene and affect the color of the milk produced by cows eating these feeds.

Color has practical applications in areas such as marketing of partially skimmed milks and coffee whiteners.
Color of Milk

Chocolate Flavored Milk

2010-02-16T01:47:00.000-08:00

Flavored Milk
Although a variety of flavored milks (e.g., chocolate, vanilla, banana, orange, strawberry) are available locally and national, (chocolate milk is by far the most popular flavored milk).

Chocolate milk is milk to which chocolate or cocoa and sweetener has been added.

Similar to unflavored milks, chocolate milk has an excellent nutritional profile, providing significant amounts of high quantity protein, calcium, riboflavin, magnesium, phosphorus, niacin equivalent, vitamin B12, vitamin A and vitamin D, as well as several other essential nutrients.

Chocolate milk is a rich source of calcium. Each 8 once serving of chocolate milk provides 35 % of the 800 mg recommended for this nutrient for children 4 through 8, 23 % of the 1300 mg recommended for those 9 through 18 years, and 30 % of the 1000 mg recommended for adult 19 through 50.

The nutrient content of chocolate milk – whole, 1 % low fat, 2 % reduced-fat, and fat free (slim or nonfat) – is similar to that of the corresponding unflavored milk.

The main exceptions are the higher contents of carbohydrate and calories in chocolate in chocolate milk, due to the addition of sucrose and other nutrients sweeteners.

In general, chocolate flavored milks have about 60 calories more than their unflavored countered.

An 8 ounce serving of chocolate low fat (1 %) milk contains 158 calories, 2 % reduced fat chocolate milk contains 179 calories, and chocolate whole milk contains 206 calories.
Flavored Milk

Roquefort, Gorgonzola and Blue Cheese

2010-02-09T20:00:00.000-08:00

The main different among these cheeses is that Roquefort is made from sheep’s milk while Gorgonzola and blue cheese are made from cow’s milk.

Roquefort cheese is a delicacy that has heretofore been manufactured only in parts of Europe where it was asserted the proper conditions for ripening existed. Also, to be labeled, Roquefort cheese must be made in France.

Blue cheese may be made from raw, heated or pasteurized whole milk or from skim milk and cream mixtures, but butterfat content should be about 3.5%.

Raw milk or milk that has been heated at temperatures lower than those used for pasteurization is preferred, since lipase action is required for ripening of this type of cheese and heating pasteurization temperature inactivates lipase.

Lipase is an enzyme that splits fats into glycerin and fatty acids. It is to impart characteristics flavors, accelerate cheese ripening.

If skim milk and cream used as the main ingredients, and the cream is too yellow in color, it may bleached by treating with benzoyl peroxide.

If the whole milk is used, the temperature is adjusted to 85 F (29.4 C) and the milk is homogenized.

After homogenization, the temperature of the product is raised to 90 F (32.2 C), a lactic acid starter culture is added and the product is held at 90 F (32.2 C) for a period of 1 hr.

During homogenization, the composition of the milk is changed and this in turn will affect the cheesemaking process. The best milk to use for cheesemaking is raw milk; however, it’s available only from a farm.

The enzyme rennet is the added to coagulate the mixture, which is allowed to stand for another 45-60 mins.

The rennet is used to bring about coagulation while the milk is still sweet. Rennet contains enzymes that act on the milk protein casein, separating the milk into curds and whey.

The curd then is cut into half in. (1-3 cm) cubes, after which it is stirred for 15 min while being held at the incubation temperature.

The whey is then drained and the curd is mixed with about 1% salt, and then placed in racks lined with cheesecloth and allowed to drain.

After draining, the curd in sterilized hoods, and as the hoops are filled, and the curd is mixed with bread crimson which a culture of mold Penicillium roqueforti has been inoculated and allowed to grow.

Penicillium roqueforti gives Roquefort its distinctive piquancy by breaking some fats down into fatty acids.

The hoop containing the curd are held at 65 – 68 F (18.3 – 20 C) for part of the day, after which the product is placed in the room at 50-55 F (10-12.8 C) where salt is applied to the surface of the cheese daily until the salt content reaches 4-4.5%.

The cheeses are then removed to a ripening room where they are held for 2-3 months at 50-55 F (10-12.8 C) and a relative humidity of 5%.

In general, the longer a chesses is ripened, the less likely it is that pathogens will survive in the cheese and cause foodborne illness.

The latter procedure permits air to enter to the products so that the mold, which requires oxygen, will grow.

Chemical environment within a chesses becomes more hostile to mold growth, and the range of microorganisms that survive and proliferate becomes increasingly limited as: pH decreases, the salt content increases and the available moisture decreases.

After curing, the surfaces of the cheeses are scrapped, and the cheeses are then cut into small wedges and wrapped in the plastics cups.
Roquefort, Gorgonzola and Blue Cheese

Milk, Yoghurt and Cheese

2010-02-05T17:15:00.000-08:00

Milk, Yoghurt and Cheese
Dairy products have an important role to play in the diet of a growing kid.

Here’s what you need to know in order to ensure that your child receives the recommended number of servings from the milk, yoghurt and cheese group on a regular basis.

Milk is an excellent source of vitamin D and calcium – the nutrients needed to build healthy bones and strong teeth.

Although vitamin D can be obtained through sun exposure, increased use of sunscreens limits the amounts of vitamin D that can be obtained from the sun.

Consequently, it’s more important than ever to ensure that your child’s diet contains vitamin D-rich foods, especially milk.

Although it’s okay to offer your child chocolate milk on occasion, don’t let it replace the regular milk in her diet.

Chocolate milk is such higher in sugar than regular milk.

If your child relay enjoys her chocolate milk, dilute with regular milk so that she’s not getting quite as much sugar.

Chocolate milk is much more nutritious that soda pop, however, so if you want to give her the choice of ordering something other than regular milk at a fast food restaurant, chocolate milk is a healthy choice.

Limit your child’s use of processed cheese slice and spread, as these products are much higher in salt than natural cheeses.

Don’t get in the habit of serving ice cream and frozen yoghurt on a regular basis because they tend to contain a lot of fat and sugar.

Flavored yogurts tend to be quite high in sugar.

You can get a lot of mileage out of a small serving of flavored yogurt by letting your child use it as dip for fruit slices.

Or, if you prefer buy plain yogurt and add your own flavoring and such as some fresh fruit, vanilla flavoring, and so on.
Milk, Yoghurt and Cheese

Milk

2010-01-21T03:48:00.000-08:00

Milk
Milk is the secreted fluid of the mammary glands of female mammals. It contains nearly all the nutrient necessary to sustain life.

Since the earliest times, mankind has used the milk of goats, sheep and cows as food.

Today the term “milk” is synonymous with cow’s milk. The milk of other animals is spelled out, e.g., sheep milk or goat mil, when supplied commercially.

In Germany, the yield of milk per cow in kg/year has increased steadily as a result of selective breeding and improvements in feed.

In some countries it is permitted to increase the yield of milk by injection of the growth hormone bovine somatropin (BST). The recombinant BST (rBST) used is identical in activity to natural BST.

This is done by taking, from the DNA of cows, the specific gene sequence that carries the instructions for preparing BST and inserting it into E.coli, which can then produce large amounts of rBST.

Natural BST consists of 190 or 191 amino acids. rBST may differ slightly in that a few extra amino acids may be attached at the N-terminal end of the BST molecule.

Due to differences in the molecular mass it is possible to distinguish between rBST and natural BST.
Milk

History of Yoghurt

2010-01-03T17:13:00.000-08:00

History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.

The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.

One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.

According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.

In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.

The ancient Greeks and Romans were also acquainted with preparations of soured milk.

The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.

Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.

Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.

Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.

One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
History of Yoghurt