Nut comp of milk products

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The presentation is about the nutritional composition of milk and dairy products.

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Nut comp of milk products

  1. 1. NUTRITIONAL COMPOSITION OF MILK AND DAIRY PRODUCTS By Dr. Geeta Chauhan Senior Scientist Division Of Livestock Products Technology Indian Veterinary Research Institute
  2. 2. MILK Milk is an opaque, white fluid rich in fat, protein, lactose and other nutrients, secreted by female mammals for the nourishment of their young ones NUTRIENT COMPOSITION OF MILK (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Cholesterol (mg) Calcium (mg) Iron (mg) Carotene (μg) Buffalo’s milk 81.0 4.3 6.5 5.0 117 8 210 0.2 48 Cow’s milk 87.5 3.2 4.1 4.4 67 14 120 0.2 53 Goat’s milk 86.8 3.3 4.5 4.6 72 10 170 0.3 55
  3. 3. PANEER (INDIAN COTTAGE CHEESE)  Paneer is the most common Indian form of cheese.  It is an Unaged, acid-set, non-melting, unsalted Cottage cheese. NUTRIENT COMPOSITION OF PANEER (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (mg) Paneer (cow’s milk) 57.1 18.3 20.8 1.2 265 208 Paneer (buffalo’s Milk) 54.1 13.4 23.0 7.9 292 480
  4. 4. CURD Curd is a dairy product obtained by fermentation with Lactobacillus sps. NUTRIENT COMPOSITION OF CURD (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (g) Iron (mg) Carotene (μg) Curd (Cow’s milk) 89.1 3.1 4.0 3.0 60 149 0.2 31
  5. 5. BUTTER MILK Buttermilk is the liquid left behind after churning out of butter from curd It is considered beneficial to health as it contains Probiotics microbes. NUTRIENT COMPOSITION OF BUTTERMILK (Per 100 gm) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (mg) Iron (mg) Buttermilk 97.5 0.8 1.1 0.5 15 30 0.1
  6. 6. KHOA  Khoa is a desiccated milk food made by heating the milk in an open iron pan.  It is normally, white or pale yellow in color. NUTRIENT COMPOSITION OF KHOA (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (mg) Iron (mg) Carotene (μg) Khoa (buffalo milk) 30.6 14.6 31.2 20.5 421 650 5.8 124 Khoa (cow milk) 25.2 20.0 25.9 24.9 413 956 - 149
  7. 7. MILK POWDER  It is a dried dairy product manufactured by evaporating milk and dehydrating it  It has a longer Shelf- life.  It does not need to be refrigerated. NUTRIENT COMPOSITION OF MILK POWDER (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (mg) Iron (mg) Carotene (μg) Skimmed milk powder 4.1 38.0 0.1 51.0 357 1370 1.4 0 Whole milk powder 3.5 25.8 26.7 38.0 496 950 0.6 420
  8. 8. GHEE  Ghee is a class of clarified butter that is prepared by boiling butter along with the milk solids- so that they caramelize.  It has a typical aroma, nutty flavor and yellow color. NUTRIENT COMPOSITION OF GHEE (Per 100 g) Nutrients Moisture (g) Protein (g) Fat (g) CHO (g) Energy (Kcal) Calcium (mg) Iron (mg) Carotene (μg) Ghee (cow) - - 100.0 - 900 - - 600 Ghee (buffalo) - - 100.0 - 900 - - 270
  9. 9. THANK YOU
  10. 10. THANK YOU

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