All of these
products
are ‘milk’
MILK
Cow
Goat
Soya
So milk can come from:
A cow
A goat
A sheep
Even a horse!
Milk can also be made from:
Soya beans
Rice
And Wheat!
Animal Milk can be skimmed, semi skimmed or whole (full fat)
Skimmed = 0.1% fat Semi skimmed = 1.5% fat Whole = 3.9% fat
The calcium
content
stays the
same in all
of the milks.
The Vitamin
A content is
half in semi
skimmed
and none in
skimmed!
99% of the milk sold in the UK is heat treated.
Using one or two of three different methods:
Pasteurised
•A mild heat treatment
•Only kills pathogenic
bacteria to make it safe
to drink
•Extends the shelf life
•Needs to be kept
chilled (below 5°C)
•No change in flavour
or nutritional value
•The fat (cream) rises
to the top
UHT or Long life
•Is sterilised - heated to 100ºC
for 20 minutes - to kill all
bacteria - it also destroys the B
vitamins
•Is also homogenised - treated
so that the fat droplets are
made very small and evenly
spaced throughout the milk
•Is packed using aseptic
packaging - sterile and heat
sealed so that it has a very long
shelf life and can be stored in a
cupboard!
Evaporated milk is concentrated sterilised milk.
It has roughly 50% of its liquid evaporated away.
It is then homogenised, canned, sterilised and cooled.
Dried milk is a powder - it
contains less than 5%
moisture. It will keep for a
year. When water is added
it can be used just like
fresh milk
Condensed milk is evaporated milk with added sugar.
Sugar makes up 50% of the content.
It doesn’t need to be sterilised because the sugar helps to
preserve it.
Both of these milks can be made with whole, semi skimmed or
skimmed milk.
More about Milk:
It is made up of:
85% water
4% fat
3.5% protein
5% carbohydrate (which is a milk
sugar called lactose)
0.7% minerals (lots of calcium but
also zinc, phosphorus and
magnesium)
0.8% vitamins ( lots of Vitamin A, 3
B vitamins and Vitamin D)
How milk is used:
• As a drink on its own or flavoured - for its
nutritional content
• Added to cereal to improve nutritional content
• As an essential ingredient in batter, sauces and
custards - it allows gelatinisation to happen. It combines with
egg to coagulate into a soft product
• In baked products such as cakes, biscuits and
bread - it provides moisture to help them rise and produces
a soft texture as it stops starch and fat clumping together
Did you know? Homogenised milk makes a creamier and thicker
custard but, if used in a rice pudding, takes longer to cook!
More uses of milk:
• The fat is separated from the rest of the milk to make
cream
• When acid is added it curdles and becomes solid or
semi-solid. It makes cheese
• Cream is churned (moved around quickly - beaten)
to make butter
• Yoghurt is a fermented milk. A bacterial culture is
added. This breaks down the protein and makes it
coagulate (thicken). Acid is also produced.
Single cream = 18% fat
Whipping cream = 35% fat
Double cream = 48% fat
Clotted cream = 63% fat
When cream is whipped it changes from a liquid into a foam. Air is beaten
into it. The protein in the cream changes shape - it ‘denatures’ and
surrounds the air bubbles.