This document discusses milk products such as butter, cream, and yogurt. It provides information on their composition, production processes, types, uses, storage, and nutritional value. Butter is made from churned cream and contains a high amount of saturated fat and protein. Cream is produced by separating milk into its fat and liquid components. Yogurt is made by fermenting milk with bacteria to thicken it and produce lactic acid.

1. Milk Products
Butter, Cream, Yoghurt.
© PDST Home Economics

2. Average Composition of Butter
Protein Fat Carbohy-
drates
Vitamins Minerals Water
1% 82% 0.5% 0.5%
A,D
2%
Sodium
14%

3. Nutritive /
Food Value
Small amount of HBV protein
Large amount of saturated fat
and cholesterol
Trace of carbohydrate lactose
Vitamin A and small amount of
vitamins D and E
Salt adds sodium and chlorine
Contains trace of phosphorus
and calcium
By law must have less than 16%
water

4. Butter
Production
Made from cream with
35-40% fat
Pasteurised and chilled
to 10ºC
Churned until fat
particles stick
together and separate
from the liquid
(buttermilk)
Buttermilk drained off
Salt added and
blended in to get
correct texture,
colour and shelf life
Weighed and packed

5. Types and Uses of Butter
Types
Salted (2%salt)
Unsalted
Spreadable
Concentrated (84%
fat)
Reduced fat (40% fat
approx)
Uses
Table use, baking
Low sodium diets,
baking
Sandwiches
Baking, more flavour
Low calorie diets

6. Storage of
Butter
Wrapped
In fridge
Away from strong
smelling foods
Remove from
fridge shortly
before use

7. Cream
Oil in water emulsion
High in saturated fat
Trace of protein
(HBV) and
carbohydrates
Some calcium
Trace of vitamins A &
D

8. Production of Cream
Milk heated to 50ºC
It is spun so that
centrifugal force
separates the cream
from the skimmed milk
Treated by
pasteurising or UHT

9. Types of Cream
Single/pouring cream
(18% fat)
Whipping cream (35%
fat)
Double cream (48% fat)
Long life/UHT cream
(40% fat)
Sour cream (lactic acid)
(18% fat)

10. Other Cream Products
Frozen cream
Whipped cream
Aerosol cream
Crème fraiche (18%
fat) = mixture of
soured cream + yoghurt
or buttermilk

11. Yoghurt
Production
Whole, low fat or skimmed
milk is homogenised
Pasteurised @ 90ºC and
chilled to 37ºC
Lactobacillus bulgaricus
(bacteria) added to milk
and incubated for 8 hours
to let fermentation occur.
Lactose changes to lactic
acid. The acid coagulates
milk protein thickens the
yoghurt and gives the
flavour
Cooled, other ingredients
added
Packaged

12. Nutritive/Food Value
Protein - small amount HBV
% Fat - varies depending on milk used
Carbohydrates - contains sugar if fruit or sugar
are added
Vitamins A & B – small amount
Calcium – good source

13. Dietetic Value
Economical source of protein and calcium and
vitamin A, all for growth – children, adolescents,
pregnant women
Convenient no waste or cooking
Low fat yoghurt is useful in low calorie & low
cholesterol diets as substitute for cream or salad
dressing
Easy to digest - handy for babies, invalids, elderly
Big range of tastes & textures

14. Types of Yoghurt
Greek style/set,
stirred, drinking or
frozen
Full fat, low fat or 0%
fat
Natural or with added
ingredients
Bio yoghurt (functional
food) contains
bacteria to aid
digestion or
strengthen immune
system

15. Culinary Uses of Yoghurt
Snack
Dip or salad dressing
(natural)
Stir into savoury
dishes – curry, goulash
(natural)
Cream substitute on
dessert
As drink e.g. smoothie
or drinking yoghurt