All You Want To Know : MILK
Milk represents a major ingredient in our diet- poured over cereals, drunk in glasses, in tea and coffee- but it also enters the composition of many dishes especially desserts such as ice-cream, custard, pancakes, rice puddings, etc. It is particularly high in calcium, but it is also fairly in fat
COMPOSITION: Protein -11% Fats -3% Minerals -1% Vitamins -1% Carbohydrates -2% Water -82% There are many types of milk consumed though mostly it is cows milk, goats milk and sheep’s milk.
PASTEURIZATION OF MILK: Almost all fresh milk is marketed as pasteurized these days, as this is a precaution to guard against food poisoning. To pasteurize milk one has to heat it to a high temperature below boiling point by one of the two methods:
1) The flash Method: Milk is brought to 71*c. And held there for not less than 15 seconds
2)Holding Method: In this method the milk is heated to 62*c. and held at this temperature for not less than 30 minutes.
KINDS OF MILK:
Whole Milk: which contains at least 3.5% of butter fat, which gives it that wholesome taste
HOMOGENIZED MILK: It is whole, pasteurized, and treated so that its fat globules are broken to the extent that there is no separation of fat from the milk. It is a mechanical process which reduces the size of the fat and then mixes them together. This is the best milk to use for Tea and Coffee.
SKIMMED MILK: This is milk without any fat. Basically it is a fat buster, low calorie produce.
BUTTERMILK: It was originally the by product or rather a by product while making butter. Today buttermilk is made from pasteurized milk with an addition of lactic acid bacteria.
MILK POWDER: This is whole milk with from which the water is removed by either spray drying or by roll drying processes.
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