2. Whole milk
• Natural whole milk is milk with nothing
added or removed.
• Whole standardised milk is whole milk
standardised to a minimum fat content of 3.5%.
• Whole homogenised milk is identical in fat and
nutrient content to whole milk or whole
standardised milk however it has undergone a
specific process known as “homogenisation”
which breaks up the fat globules in the milk. This
spreads the fat evenly throughout the milk and
prevents a creamy layer forming at the top.
3. Semi skimmed milk
• Semi skimmed milk is the most popular type of milk
in the UK with a fat content of 1.7%
4. Skimmed milk
• Skimmed milk has a fat content of between 0.1-0.3 %.
Skimmed milk therefore has nearly all the fat removed.
• It contains slightly more calcium than whole milk and
lower levels of fat soluble vitamins, particularly vitamin
A, as this is lost when the fat is removed
• The lower level of fat in skimmed milk reduces its
calorie (energy) content. For this reason it is not
recommended for children under the age of 5 years as
they need the extra energy for growth. However it is
ideal for adults who wish to limit their fat or calorie
intake.
• Skimmed milk has a slightly more watery appearance
than other types of milk and has a less creamy taste
due to the removal of fat.
5. Organic milk
• Organic milk comes from cows that have been
grazed on pasture that has no chemical fertilisers,
pesticides or agrochemicals used on it.
• The producers must register with an approved
organic body and are subject to regular
inspection.
• Once the cows have been milked, the milk is
treated in exactly the same way as regular
pasteurised milk.
6. Jersey and Guernsey milk
• Channel Island milk is produced from Jersey or
Guernsey breeds of cow and has a particularly
rich and creamy taste.
• It tends to be slightly higher in calories and fat
than regular whole milk and also has a higher
content of fat soluble vitamins -particularly
vitamin A which is important for the promotion
and maintenance of healthy growth and
development
• Jersey and Guernsey milks tend to have a
visible cream line and are commonly found
in supermarkets as “breakfast milk”.
7. Flavoured milk
• The flavoured milk market is one of the
fastest growing dairy sectors.
• Most flavoured milk products are produced using
reduced fat milk varieties and usually have a fat
content of around 1%.
• The most popular flavours are chocolate, strawberry
and banana however more sophisticated flavours such
as peach, mocha
or products made with real Belgian and Swiss chocolate
have been developed for the more adult market.
• Flavoured milk is less likely to cause
damage to teeth than sugary foods and
drinks.
8. Heat treated milks
Approximately 99% of milk sold in the UK is
heat-treated, to kill harmful bacteria and to
improve its shelf life.
9. Pasteurisation
• Most of the milk consumed in Europe,
Scandanavia, the USA, Australia and New Zealand
is pasteurised.
• Pasteurisation is the process whereby milk is
heated with the purpose of killing potentially
harmful micro-organisms such as certain
pathogenic bacteria, yeasts and moulds which
may be present in the milk after initial collection.
This helps to protect against any food bourne
illness that can occur through consumption of
raw (unpasteurised) milk.
• Following pasteurisation, the milk is rapidly
cooled and is then stored in a refrigerator in
order to preserve its shelf life.
10. • Pasteurisation is the most popular method of heat
treatment. It is a relatively mild form of treatment,
which kills harmful bacteria without significantly
affecting the nutritional value or taste of the milk.
• The basic process for whole milk involves heating the
milk to a temperature of no less than 71.7ºC for a
minimum of 15 seconds (max 25 seconds). This process
is known as High Temperature Short Time (HTST).
• The cold milk that enters the heat exchanger is heated
by the hot milk leaving it, which in turn is partly cooled.
After heating, the milk is cooled rapidly to below 6ºC
using chilled water on the opposite side of the plate.
This process also extends the keeping quality of the
milk.
11. Sterilised milk
• Sterilised milk is available in whole, semi skimmed and
skimmed varieties. It goes through a more severe form of
heat treatment, which destroys nearly all the bacteria in it.
• First the milk is pre-heated, sterilised, then homogenised
and poured into glass bottles or plastic cartons, which are
closed with an airtight seal.
• The bottles are put on a conveyor belt and pass through a
steam chamber where they are heated to a temperature of
between 113-130ºC for approximately 10-30 minutes. Then
they are cooled and crated.
• The sterilisation process results in a change of taste and
colour and also slightly reduces the nutritional value of the
milk, particularly the B group vitamins and vitamin C.
• Unopened bottles or cartons of sterilised milk keep for
several months without the need for refrigeration. Once
opened it must be treated as fresh milk and used within 5
days.
12. UHT milk
• UHT or ultra heat treated milk is a form of milk
that has been heated to a temperature of at least
135ºC in order to kill off any harmful micro-organisms
(e.g. harmful bacteria) which may be
present in the milk. The milk is then packaged
into sterile containers.
• UHT milks have a longer shelf life as a result of
the higher temperatures to which they are
heated and the packaging used to store them.
• UHT milk is available in whole, semi skimmed and
skimmed varieties.
13. Evaporated milk
• Evaporated milk is a concentrated, sterilised milk product.
It has a concentration twice that of standard milk.
• The process of producing evaporated milk involves
standardising, heat treating and evaporating the milk
under reduced pressure, at temperatures between 60ºC
and 65ºC.
• The evaporated milk is then homogenised to prevent it
separating under storage and then it is cooled.
• As a result of processing, evaporated milk possesses a
characteristic cooked flavour as well as a characteristic
colour.
• The shelf-life of canned evaporated milk is commonly
stated as one year stored at ambient temperatures,
though in practice the product will keep for longer.
14. Condensed milk
• Condensed milk is concentrated in the same way
as evaporated milk, but with the addition of sugar.
• This product is not sterilised but is preserved by the high
concentration of sugar. It can be made from whole milk,
semi skimmed or skimmed milk.
• The heat treatment used consists of holding standardised
milk at a temperature of 110-115ºC for one to two
minutes.
• The milk is then homogenised, the sugar added and the
sweetened milk is then evaporated at low temperatures
(between 55-60ºC). The concentration of the condensed
milk is now up to 3 times that of the original milk.
• The milk is then cooled rapidly to 30ºC and packaged.
• Sweetened condensed milk is commonly used in the
sugar confectionary industry for the production of
toffee, caramel and fudge.
15. Filtered milks
• Filtered milk goes through an extra, fine filtration system,
which prevents souring bacteria from passing through.
• The nutritional content of the milk is unaffected but the
shelf life is increased.
• The processes involved include, microfiltration,
ultrafiltration and nanofiltration.
• The milk is then homogenised to standardise and evenly
distribute the fat molecules, where it then undergoes the
pasteurisation process before being chilled down quickly
to 5ºC or less.
• Microfiltration adds an extra level of cleanness which can
extend shelf life up to 45 days when stored at
temperatures of up to 7ºC and an average 7 days once
opened.
• Filtered milk is available in whole, semi skimmed or
skimmed milk varieties.
16. Dried milk powder
• Milk powder is produced by evaporating the water from the
milk using heat. The milk is homogenised, heat treated and
pre-concentrated before drying.
• There are a number of ways to produce dried milk powder
including spray drying and roller drying.
• Skimmed milk powder can be mixed easily with water;
however whole milk isn’t easily reconstituted due to its
higher fat content.
• Whole milk powder contains all the nutrients of whole milk
in a concentrated form with the exception of vitamin C,
thiamin and vitamin B12. Skimmed milk powder contains
hardly any fat and therefore no fat soluble vitamins.
However, the protein, calcium and riboflavin content
remain unaffected.
• If stored correctly, skimmed milk powders can be
kept for up to one year. Once they are reconstituted,
they must be treated as fresh milk.
17. Homogenisation
• Homogenisation of milk involves forcing the
milk at high pressure through small holes. This
breaks up the fat globules in order to spread
them evenly throughout the milk and prevent
separation of a cream layer.
18. Calcium
• Calcium has many important functions in
the body but most importantly in children
and adolescents is the development of
healthy bones, teeth.
• Calcium requirements increase dramatically from
about the age of 11 years in what is known as the
pre-pubertal growth spurt.
• A lack of calcium can lead to poor mineralization
of bones and low bone mineral density (a
measure of bone strength). This can lead to many
problems including permanent bone deformities
and diseases of the bone such as osteoporosis
(where bones are weak and break easily)
in later life.
19. • Dairy products are good providers of calcium and
many other nutrients important to good bone
health and of increased demand during childhood
and adolescence e.g. phosphorous, magnesium
and protein.
• Other foods containing dietary calcium include
fish with edible bones, green leafy vegetables,
nuts, bread etc.
• However significantly greater quantities of these
foods are required in order to provide the same
amount of calcium as dairy foods. This is because
the calcium in dairy foods is more easily
absorbed than from other foods and is therefore
a very valuable provider of calcium for children
and teenagers.
20. • Consumption of 3 portions of dairy foods
every day (3-A-Day) e.g. a glass or 200ml milk,
a matchbox sized (30g) piece of cheese and a
pot (150g) yogurt will go a long way to helping
this age group meet their daily calcium
requirement.
21.
22. 1. How easy is it to buy milk and milk products?
2. How expensive are milk products to buy?
3. How should milk be stored? What are the
advantages to a caterer for using UHT and
dried milk products?
4. Explain the versatility of milk. Include the
different varieties, ease of preparation and
cooking.
5. Discuss the different uses of milk.
6. Discuss the nutritional value of milk.
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because of lack and improper healthcare
facilities in India. We need lots of funds
manpower etc. to make this vision a reality
please contact us. Join us as a member for a
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