Milk
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Most comes from cows and
has a layer of cream on top.
Can be homogenised by
forcing milk through tiny
holes under great pressure
,so the fat globules break
down and cannot reform
Deteriorates quickly so its
heat treated to extend its
shelf life and kill bacteria.
All milk products unless
dried and canned should be
stored in the fridge.
Primary processing of milk
Pasteurised
• When milk is heated to 72C
for 15 seconds and cooled
rapidly to 10C or below
• Skimmed milk is
pasteurised with all the
cream removed
• Semi skimmed milk is
pasteurised with some of
the cream removed.
• UHT milk is heated to 132140C for 1 second before
being cooled rapidly.
Primary processing of milk
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Sterilised milk is
homogenised, bottled,
sealed and heated to
110C for 30minutes which
alters the taste.
Dried milk is less bulky
to store and keeps
without needing to be
refrigerated.
Primary processing of milk
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There are two types of
canned milk
In evaporated milk, water
is evaporated making the
milk more concentrated and
sweeter. It is homogenised
and sealed in cans then
sterilised.
Condensed milk is
evaporated milk that is not
sterilised. Extra sugar is
added making it thick and
sweet.
Lactose intolerance
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People with lactose
intolerance can
substitute cows, sheep and
goats milk in their diets
with
Soya milk
Rice milk
Coconut milk
Oats milk
All these types do not
contain lactose.
Secondary processing of milk
Butter
 Is made by churning
cream.
 Types of butter are salted,
unsalted, clarified and
ghee.
 Butter may be added to
some margarines to
improve their flavour.
Secondary processing of milk
Cream
• Is made from the fat of
the milk.
• Types of cream are single,
whipping, double, and
extra thick cream.
• Cream can be further
processed to make creme
fraiche, clotted cream and
soured cream.
Secondary processing of milk
Cheese
• Is milk in a solid form. It is
one third each of protein, fat
and water.
• Many different cheeses are
available, and are different
because of the way they are
made.
• When cheese is heated the
fat melts and separates, the
protein coagulates and
shrinks making the cheese
harder to digest.
Secondary processing of milk
Yoghurt
 Is made by adding a
bacterial culture to milk.
 Probiotic products contain
billions of live bacteria
which benefit the digestive
system.