2. MILK
• Milk is a white liquid produced by mammary
glands of mammals for feeding their young.
• It is secreted as a natural process in mammary
glands after parturition of newborn.
• According to FAO
Milk is a substrate whether processed, semi processed or
raw , that is intended for human consumption.
• Milk is a complete food because of its high
nutritional value
4. WHOLE MILK
• Whole milk categorically refers to cow’s milk that has
not undergone any sort of nutritional alteration.
• Nutritionally, the milk is taken from the cow as is and
processed for food safety.
• Due to food safety processes such as pasteurization,
whole milk is not considered raw milk and is totally
safe to consume in accordance with the milk producer’s
recommended shelf life.
• In whole milk, the amount of fat and other nutritional
indicators are not adjusted, which means that nothing is
removed, nor is the milk fortified with other nutrients.
5. • Nutrition facts (one cup/240ml):
Calories: 149, Protein: 8 grams, Fat: 8 grams,
Carbohydrates: 12 grams, Fiber: 0 grams, Sugar: 12
grams.
• Whole milk has higher fat content
compared to other types of milk.
• This label requires at least 3.5 % fat
(saturated fat) with a slightly thick texture.
6. RAW MILK
• Raw milk is basically whole milk that hasn’t
gone through pasteurization or
homogenization.
• It could be from buffalos, goats, camels, or
sheep with a rich flavor and strong odor from the
animal breast.
• Nutrition facts (one cup/240ml):
Calories: 160, Total Fat: 9 grams, Sugar: 12 grams,
Carbohydrates 12 grams, Protein 9 grams, Vitamin A 150
mcg, Calcium 400 mg, Vitamin C 4.8 mg.
7. NON-FAT MILK
• Non-fat milk, also called skim milk, is cow milk
from which most of the fat content has been
removed.
• It tends to be thinner and has a less rich taste,
although it is used in a variety of products.
• Non-fat milk and low fat milk began to grown in
popularity in the 1950s.
• Non-fat milk is often considered superior to
whole milk because the removal of most of the
fat means the milk is higher in nutrients.
• Nonfat skim milk is an excellent source of protein,
natural sugar, calcium, vitamin D, vitamin A,
phosphorous, potassium, B vitamins and iodine.
8. NUTRITIONAL VALUES OF NON-FAT
MILK/SKIM MILK
• Total Fat 0.2g. 0%
• Saturated Fat 0.1g. 1%
• Cholesterol 4.9mg. 2%
• Sodium 103mg. 4%
• Potassium 382mg. 11%
• Total Carbohydrates 12g. 4%
• Dietary Fiber 0g. 0%
• Sugars 12g.
• Protein 8g
• Daily value Calcium 29%
9. • Health Benefits
• The most important benefits of skim milk include its ability to
build and maintain lean muscle, lower risk of osteoporosis,
strengthen teeth, boost weight loss, improve cholesterol levels.
• Types of Skim Milk
• The different types of skim milk are:
• Non-fat dry milk: It is a powdered form of skim milk that lacks
water and cream.
• Concentrated skim milk: It is nonfat milk from which a certain
amount of water has been removed. This gives the milk a thicker
consistency. It is also a more concentrated source of protein,
natural sugar, vitamins, and minerals.
• Reconstituted skim milk: It is non-fat dry milk with water added
to it, forming the consistency of regular milk.
• Organic skim milk: This is made from milk that comes from cows
that are not treated with synthetic growth hormones or
antibiotics, and given only organic feed
10. LACTOSE FREE MILK
• Lactose Free Milk is the milk with
less than 0.01% lactose content, this
milk has all the goodness of protein,
calcium vitamins and pre-digested
Lactose that helps in easy digestion
of milk for lactose intolerant people.
• Lactose free milk production :
Lactose is split into glucose and
galactose by adding the enzyme
lactase to milk.
11. • At most dairies technologies are used to first pass the milk through
filters that remove 40% of the lactose. Next remove the remaining
lactose by adding the enzyme lactase that can separate the two
molecules.
• Lactose is a sugar molecule, and as a consequence of the filtering
process, the level of carbohydrates is slightly reduced. The level of for
example calcium and protein is roughly the same.
12. PRODUCTION OF LACTOSE -FREE MILK
• It is possible to make the process more efficient and economic by
Immobilization of Lactase by sodium-alginate.
• Enzyme solution is prepared and mixed with the sodium-alginate
solution.
• Mixture is dropped into a solution of calcium chloride to harden the
alginate beads.
• The lactase-beads are collected and they can be re-used for about a
month.
• Next the beads are placed in a container over which milk can be
passed.
• The milk is collected and re-circulated (pump) to convert any
remaining lactose to glucose and galactose.
• The circulation is maintained until all lactose has been converted.
• This model of an industrial process allow the lactase to be recovered
and re-used (cheaper).
• It reduced purification of milk since enzyme is retained and a high %
lactose conversion is achieved.
• All these factors reduce cost particularly on the downstream
processing and purification
13. Nutritional Information( lactose free
milk)
• Energy 59 kcal
• Total Fat 3.1g
• Saturated Fat 2.0g
• Trans Fat 0g
• Total Carbohydrate 4.8g
• Added Sugar 0g
• Lactose <0.01g
• Galactose 2.4g
• Glucose 2.4g
• Protein 3.0g
• Calcium 145mg, Vitamin A 75mcg
,Vitamin D 0.5 mcg* Approx values per
100 ml
14. CONDENSED MILK
• Whole milk reduced by evaporation to a thick
consistency.
• It can sweeten condensed milk or unsweetened
condensed milk.
• Sweetened condensed milk: contains added sugar as a
preservative to help prolong its shelf life.
• It’s sweeter, darker in color and has a thicker, creamier
texture.
• Its high nutrient content also makes it a great
ingredient for fortifying foods and making them more
calorie-dense, for those who need it.
• Unsweetened condensed milk: concentrated milk
without added sugar.
• Unsweetened condensed milk (also called double
concentrated milk) is a sterilized product, light in
colour and with the appearance of cream.
16. BUTTERMILK
• It is a fermented milk product made by using
mesophilic starters
• Different products are produced by using different
stains of lactic acid bacteria as starter cultures and
different fractious of whole milk as the starting
substrate.
• Sour cream uses streptococcus cremoris or S. lactis for
producing lactic acid and leuconostoc cremoris for
characteristic flavour.
• Cream is starting substrate , butter is normally made by
churning cream that has been soured by lacctic accid
bacteria.
• Streptococcus cremoris or S.lactis is used to produce
lactic acid rapidly and leuconostoc citrovorum produce
necessary flavors
17. • PRODUCTION OF BUTTER MILK
• Fresh or skim milk is taken and standardize making it free from
antibiotics and detergents.
• Milk is homogenized at 200 kg/cm2 at 15C then heat treated at 90C
for 13 mins to get satisfactory end product.
• Then it is cooled to 23C and inoculated with a mixed culture having
lactococcus lactis and leuconostoc citrovorum as primary produces of
aroma and flavour.
• The inoculation may range from 1 to 2%.
• When acidity reaches 0.9% the product is gently mixed , cooled
bottled and stored at 5C.
• The fermentation time may be around 16 to 20 hrs.
• The final product is a viscous drink with pleasing aroma and flavour
20. Oat milk
• It is a plant based milk a very good alternative
to cow milk
• Oak milk became popular after its
development in the 1990s by Rickard Öste (a
Swedish scientist).
• This drink is the top two consumed plant-
based milk in the U.S. in 2020, ranked after
almond milk.
21. Physical Characteristics of Oat Milk
• It is made from rolled oats and water with a
creamy texture
• Sometimes, other ingredients are added for
flavors like vanilla and chocolate (mostly
manufactured products)
• This milk is full of oat aroma
22. Uses
• This drink is perfect for vegans and those who
have an allergy to cow milk
• Suitable for Lactose Intolerant People
• Oat milk can be used for yogurt alternatives,
ice cream, or coffee creamer
• Its production is regarded as an
environmentally-friendly process.
24. Health benefits
• Oat Milk is a good source of protein
• Protein is important for several bodily
processes, including: immune response, fluid
balance, vision, blood clotting
• The body also uses protein to build and repair
cells and body tissues, and to produce
hormones, antibodies, and enzymes.
25. Fiber and Phosphorus
• Fiber keeps the gut healthy and helps to avoid
constipation, manage the levels of low-density
lipoprotein (LDL) cholesterol in the blood that can
increase the risk of heart disease and heart attacks.
• An average cup of oat milk contains around 20%
Trusted Source of an adult’s daily value (DV) of
phosphorus.
• The body needs phosphorus to make energy and
carry out chemical processes.
26. Calcium
• Adults need between 1,000 and 1,300 mg Trusted
Source of calcium every day. One cup of oat milk will
provide around 350 mg Trusted Source of that daily
amount.
The body uses calcium to:
• build and maintain strong bones and teeth
• move muscles
• carry messages between the brain and the body
• help blood move through the blood vessels
• release hormones and enzymes
27. Riboflavin
• Riboflavin is also known as vitamin B2.
• It help cells to grow, develop, and function.
• One cup of oat milk can provide around 45%
Trusted Source of Riboflavin
Vitamin B12
• Oat milk can also be a good source of vitamin
B12
28. • helps the body to:
• keep the nerves healthy
• keep the blood cells healthy
• make DNA
• It also helps to prevent anemia
29. Cows milk
vs Oat milk
Cow’s milk
contains more
protein and a
wider range of
vitamins and
minerals than oat
milk, but it is
higher in fat
content.
31. Cashew Milk
• Plant based Milk
• Creamy, silky and naturally sweet
• Cashew milk is protein-rich and packed with
healthy fats, vitamins, minerals and beneficial
plant compounds
• You can buy cashew milk at the store in both
sweetened and unsweetened varieties, or
make it at home for a 1:1 substitute for cow’s
milk
32. Nutritional facts
• Cashew milk is a great alternative to cow or
buffalo milk if you are a vegan or lactose-
intolerant. Unsweetened cashew milk has
higher levels of vitamin A and calcium than
cow milk. It also has fewer calories and sugars,
and makes delicious bakery products, tea, and
coffee
33. Cont..
• Boost Heart health:
1. contains monounsaturated fatty acids, which are
heart-healthy.”
2. help decrease blood pressure levels significantly
and benefit people with hypertension.
3. Besides, they were also found to reduce LDL and
total cholesterol levels
34. Help reduce body weight:
1. Cashew milk contains anacardic acid, a bioactive
compound that limits fat accumulation during
adipogenesis (the formation of fat cells). This may
help you keep from gaining weight
2. Cashew milk is low in calories compared to cow’s
milk and even almond milk
35. Help Reduce Cancer Risk
• Several antioxidant compounds, including anacardic
acid, cardanols, and cardols in cashew nuts may help
reduce the risk of cancer
• contain boron, which has the potential to reduce the
risk of certain cancers
Promote Bone Health
Cashew milk contains calcium, magnesium, and vitamin
D, all of which are essential for bone health. Vitamin D
is vital for the absorption of calcium and phosphorus,
which help contribute to strong, hard bones
36. Promote Eye Health
1. Cashews are rich in antioxidants and help promote
eye health. They also prevent or slow down age-
related eye conditions such as macular
degeneration (that causes vision loss)
Prevent Anemia
1. cashews are also a good source of iron, cashew milk
can help with anemia prevention too
39. characteristics
• Much like oat milk, rice milk is blessedly free
of common allergens and well-suited to
gluten-free and plant-based diets
• It’s also naturally sweet and a close match to
cow’s milk in terms of its flavor profile, making
it a particularly versatile dairy alternative that
can be used in savory and sweet recipes alike.
40. Cont..
• It is hypoallergenic form of milk. It is better to
drink rice milk if allergic to soymilk and cow milk.
• Those with lactose intolerance are advised to
drink rice milk since itis cholesterol free with
unsaturated fat.
• The rice milk enhances immune system and
provides resistances to bacteria and viruses
invading the body due to high content of
selenium and magnesium
41. Composition
• (one cup/240ml): Calories: 115, Fat: 2.4 grams, Sodium:
95.2mg, Carbohydrates: 22.4 grams, Fiber: 0.7 gram,
Sugars: 12.9 grams, Protein: 0.7 gram, Calcium: 288 mg,
Vitamin A: 154mcg, Vitamin B12: 1.54mcg, Vitamin D:
2.4mcg
Allergies
• Rice allergy is not common, but some allergic reactions
have been reported, including in children. Symptoms
may include rash, skin redness, rash, swelling, oral allergy
syndrome, stuffy nose, wheezing, and even anaphylaxis.
42. Adverse Effect
• Using it as a milk alternative may be
problematic for some people if they are not
consuming other sources of important
nutrients such as calcium and vitamin D. This
is especially a concern for children.
44. uses
• It has a spectacular buttery flavor.
• Goat milk accounts for 2% of the world’s total annual
milk production.
• Goat milk’s rich fat and protein package makes it a
perfect ingredient for cheese production. Goat milk
has less cholesterol but more protein and calcium
than other milk types.
45. • It could be a perfect alternative choice for
those who have digestive problems because
this milk has lower lactose content than cow
milk
• However, lactose still appears in goat milk, so
if you are lactose-intolerant, read the package
carefully before choosing the product.
49. Toned milk
• Toned milk is a slightly modified yet
nutritionally similar version of traditional
cow’s milk.
• It’s primarily produced and consumed in India
and other parts of Southeast Asia.
50. Purpose
• Toned milk is usually made by diluting whole
buffalo milk with skim milk and water to
create a product that’s nutritionally
comparable to traditional whole cow’s milk.
• The process was developed in India to
improve the nutritional profile of full-cream
buffalo milk and expand its production,
availability, affordability, and accessibility.
51. Contt..
• Diluting the buffalo milk with skim milk and water
decreases its total fat content but maintains its
concentration of other important nutrients, such
as calcium and protein.
• full-cream buffalo milk is naturally much higher in
saturated fat than whole cow’s milk
• Therefore buffalo milk is an excellent choice for
making cheese or ghee, but it’s less suitable for
drinking ─ especially for people seeking to limit
sources of saturated fat in their diets
52. • Toned milk is usually made from a
combination of buffalo and cow’s milk to
reach a concentration of about 3% fat and
8.5% non-fat milk solids, including milk sugar
and proteins.
• This is comparable to whole cow’s milk
54. Advantages
• Toned milk is a great source of protein,
vitamins, and minerals.
• It is associated with various potential health
benefits, including improved bone mineral
density and a reduced risk of chronic
conditions, such as heart disease and type 2
diabetes
• Lactose Intolerant and Milk protein allergic
people should avoid it
55. Almond Milk
• Full of nutty taste with the creaminess from
almonds.
• Magnificent white color with no cholesterol or
fat.
• Can be frozen for longer use (for up to 6 months).
• Can be flavored with different ingredients such as
vanilla or chocolate.
• Almonds are native to middle east and western
Asia but now a days, they can be found
everywhere.
56. Nutritional fact ( one cup/240ml)
• Calories: 39
• Fat: 3 grams
• Protein: 1 gram
• Carbs: 3.5 grams
• Fiber: 0.5 grams
• Calcium: 24% of the Daily Value (DV), Potassium:
4% of the DV
• Vitamin D: 18% of the DV
• Vitamin E: 110% of the DV
57. Hemp Milk
• Hemp milk has a similar color and texture to
the ordinary milk.
• It is made by blending hemp seeds with water.
• It is creamy, earthy and nutty.
• Hemp seeds are complete protein and contain
all the essential amino acids.
• It can also be flavored with different
ingredients
58. Nutritional Facts
• Calories: 83
• Carbs: 1.3 grams
• Protein: 4.7 grams
• Fat: 7.3 grams
• Calcium: 2% of the DV
• Iron: 7% of the DV.
59. Coconut milk
• This milk has opaque and milky white color.
• It is smooth slightly thick liquid.
• Coconut milk has highest fat content among
plant based milk.
• Can be used in everything from spicy curries
and stews to smoothies and decadent desserts.
60. Nutritional facts
• Calories: 552
• Fat: 57 grams
• Protein: 5 grams
• Carbs: 13 grams
• Fiber: 5 grams
• Vitamin C: 11% of the Reference Daily Intake (RDI)
• Folate: 10% of the RDI, Iron: 22% of the RDI,
Magnesium: 22% of the RDI, Potassium: 18% of the
RDI, Copper: 32% of the RDI, Manganese: 110% of
the RDI, Selenium: 21% of the RDI
61. Soy Milk
• This milk has a mellow and nutty flavor from
the soy, with the aroma of soy.
• An excellent choice for people who suffer
from dairy, nut and gluten allergies.
• Contains nearly as much protein as cow’s milk
• Available as manufactured product but can
also be homemade.
