This document discusses several fermented dairy products: 1) Cheese is made from coagulated milk and exists in two main types - those made through direct acidification or using rennet enzymes extracted from young animals. The rennet type is often pressed and aged into semi-hard or hard varieties. 2) Butter is made by churning cream separated from milk, resulting in a spread with around 80% milk fat. The color varies depending on animal feed. 3) Curd is produced by boiling then cooling milk before adding a starter culture to acidify and coagulate the casein into curds over 6-8 hours. It is more easily digested than milk and contains more vitamin B. Curd is used

1. FERMENTED MILKS

2. CHEESE:
• Concentrated form of milk consistin of milk fat casien and insolule
substances together with water and small amounts of soluble salts,
lacose and albumin
• MAINLY OF TWO TYPES
• Those made through coagulation ofmilk types of cheese.The
acidification can be by direct addiction of an organic aid such as lmon
jice or vinegar or natural acidification ( through acid produced by milk
lctic acid bacteria)
• consumed fresh or soft and aldo known as unpressed cheese

3. • Cheese in which the milk is
coagulated by means of enzymes
(rennet)
• Most common type , in which milk
is coagulated by means of enzymes
extracted from the stomach of
young caves or other sources
• Most of this type of cheese if often
pressed into various shapes ,salted
and ripened into semi-hard or hard
types

4. BUTTER
• Milk product of spread consistency containting 80% milk fat and
remaining soild not fats, proteins,moist of 20%
• Butter can be made from fresh or fermented milk
• If fresh milk is used , it must first be separted into skimmed milk and
cream.
• The cream is churned and the final product butter is made.The agta
• The color varies from yellowish white to deep yellow.Color is due to
caroteniods derived from feeds of animal
• Butter spoil as a result of hydrolysis of TG molecules releasing free
butyric & caproic acids

5. CURD
Curd prepared by cooling boiled milk to
body temperature & adding 5-10%
starter. After 6-8 hours an acidity of 0.9-1%
is formed which coagulate the
casein & curd is set.
▫ Easily digested than normal milk. Contains
more vit B than milk.
▫ Used as marinating & souring agent in
cookery