Code and Title of the Paper: F01FS Food Science

Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Component – I

Role Name Affiliation

Principal Dr. S. Kowsalya Avinashilingam Institute for Home
Investigator Science and Higher Education
for Women, Coimbatore.

Co-Principal Dr. Sheela Avinashilingam Institute for Home

Investigators Ramachandran Science and Higher Education
for Women, Coimbatore.
Dr.M.Sylvia
Subapriya

Dr.G. Bagyalakshmi

Mrs.E.Indira
Paper Coordinator Dr. C. A. Kalpana Avinashilingam Institute for Home
Science and Higher Education
for Women, Coimbatore.
Content Writer Dr. Rasheeda Department of Higher Education
Kanchwala
Madhya Pradesh.
Content ReviewerDr. Saraswathy Eswaran Tamil Nadu Agricultural University,
Coimbatore

Language Editor Dr. Rasheeda Department of Higher Education

Kanchwala
Madhya Pradesh.

Component-I (B) Description of Module

Items Description of Module

Subject Name Food and Nutrition
Paper Name Food Science
Module Name Milk and Milk Products
Module ID F01FS41
Pre-requisites Student should know chemistry and nutritive value of milk.
Objectives · To learn to differentiate between different milk products
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

· To learn the types, composition and nutritional contribution of

different types of milk.
· To gain the knowledge about nutritive value of milk
Keywords Processed cheese, whey, Sterilized milk, ultra heat treated milk,
Pasteurized milk, mammal, soured milk, Lactococcus lactis,
Lactobacillus acidophilus, lactose intolerance, Lactose-free
milk, homogenization, non certified milk, certified organic
milk, Colostrum, emulsifiers, phospholipids , colloid,
emulsion, casein, whey protein, lactose, condensed milk,
powdered milk,

cream, butter, yogurt, kefir, ice cream,

Quadrant - I
Milk and Milk products
Objectives:
· To gain the knowledge about nutritive value of milk

· To learn the types, composition and nutritional contribution of different types of

milk.

· To learn to differentiate between different milk products

Introduction:
Milk is a white liquid produced by the mammary glands of mammals. It is a whitish liquid
produced and given off by the breasts or udder of a female mammal as food for her young

Milk is a natural source of nutrition for all infant mammals; humans also use it as a food
product that is derived from other animals. All mammals feed milk to their
infants through breastfeeding, either directly or by expressing the milk to be stored and
consumed later.
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Humans continue to consume milk beyond infancy, using the milk of other animals
(especially cattle, goats and sheep) as a food product or by processing it into a variety of
dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. In today’s
industrial worlds milk is further processed to produce casein, whey protein,
lactose, condensed milk, powdered milk, and many other food-additives and industrial
products.

Milk Composition

Milk is an emulsion or colloid of butterfat globules within a water-based fluid. The

immiscible milk and fat are emulsified with the help of phospholipids which surround every
fat globule and keep the individual globules from joining together into noticeable grains of
butterfat and also protect the globules from the fat-digesting activity of enzymes found in
the fluid portion of the milk. The size of fat globules varies as per homogenization of milk,
in unhomogenized cow milk; the fat globules average about four micrometers across.
The fat-soluble vitamins A, D, E, and K are also found within the milk fat portion of the
milk. The largest structures in the fluid portion of the milk are casein protein micelles,
which are aggregates of several thousand protein molecules which are bonded with the help
of particles of calcium phosphate. Casein makes up around 80 percent of the protein in milk,
by weight and is made up of four different types. Most of the casein proteins are bound into
the micelles. casein molecules have a negative electrical charge and therefore repel each
other, keeping the micelles separated under normal conditions and in a
stable colloidal suspension in the water-based surrounding fluid.

The composition of milk

The composition of milk differs widely among species. Amount and type of protein; the
proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the
size of the butterfat globules, and the strength of the curd varies in different species of
milk.preceeding table gives a broad composition of different species of milk:
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Milk composition analysis, per 100 grams

Constituents Unit Cow Goat Sheep buffalo

Water g 87.8 88.9 83.0 81.1

Protein g 3.2 3.1 5.4 4.5

Fat g 3.9 3.5 6.0 8.0

----Saturated fatty acids g 2.4 2.3 3.8 4.2

----Monounsaturated fatty acids g 1.1 0.8 1.5 1.7

----Polyunsaturated fatty acids g 0.1 0.1 0.3 0.2

Carbohydrate (i.e. the sugar form of lactose) g 4.8 4.4 5.1 4.9

Cholesterol mg 14 10 11 8

Calcium mg 120 100 170 195

kcal 66 60 95 110
Energy
kJ 275 253 396 463

The above cited composition of milk may change due to differences in relative rates of
synthesis and secretion of milk components by the mammary gland. There may also be
variations among species, between individuals within a strain, and between conditions
affecting an individual animal which may include the weather or seasons and the stage of
lactation.
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Various Breeds of same animal may have difference in fat content. Milk from different
breeds of cows may have 3.5-5.5% milk fat.

Besides this the composition of the cows’ diet and the form in which they are fed affect the
composition of milk and especially milk fat. High fat and/or low roughage diets can reduce
the fat content of milk. Diet has small effects on protein content and none on lactose
content.

The composition of milk also varies as per stage of lactation, when mammals give birth,
their first secreted milk is called colostrum, and it differs greatly. In composition from
regular milk. Colostrum contains more mineral salts and protein and less lactose than
normal milk. Also, fat content, calcium, sodium, magnesium, phosphorus, and chloride are
higher in colostrum than in normal milk. Whey content is about 11% in colostrum as
opposed to 0.65% in normal milk.

Varieties of milk

The varieties of milk can be based on types/degrees of

1. additives
2. farming method
3. fat content
4. homogenization
5. reduction or elimination of lactose,
6. mammal
7. type of heat treatment
8. filtration

1. Milk as per additives-according to added substances milk may be of following types-

· vitamin D milk-In areas where the cattle (and often the people) live indoors,
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

commercially sold milk commonly has vitamin D added to it to make up for lack of
exposure to UVB radiation.
· Fortified milk-Reduced fat milks often have added vitamin A palmitate to
compensate for the loss of the vitamin during fat removal.
· Flavored milk- Milk often has flavoring added to it for better taste or as a means of
improving sales. Chocolate milk has been sold for many years and has been
followed more recently by strawberry milk and others. In comparison with plain
milks, flavored milks tend to have slightly higher sugar content.

2. Milk as per Farming method- according to farming and feeding of cattle’s milks are of
two types, certified organic milk and non certified milk.

· Certified organic milk -Cattles that produce certified organic milk are not given
antibiotics or added growth hormones. In addition to having access to the outdoors,
cows on certified organic farms are fed 100% organic feed, so consequently they're
not exposed to persistent pesticides, herbicides or fungicides, eliminating the
possibility that these chemicals may turn up as residues in the milk. (Genetically
Modified Organisms, or GMOs, including the use of cloned animals, are also
prohibited by the Organic Standards.)
· Non certified milk -Unless otherwise spesified all milks are non ones, i.e. they may
use antibiotics and hormones for cattle growth or their fodder may contain them.

3. Milk as per Fat content- according to fat content milk may be whole, skimmed, partially
skimmed or their mixtures. The chief of them are:

· Whole milk has a fat content of about 4% fat, whole standardised milk, that which
is widely available for sale, has a minimum fat content of 3.5% fat.
· Semi skimmed milk contains 1.7% fat (double toned), skimmed milk contains
about 0.1% fat (fat free), and in addition there is 1% fat milk (low fat).
· Skimmed milk contains slightly more calcium than whole milk and lower levels of
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

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.

4. Milk as per homogenization- Homogenization 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. This process basically results
in milk of uniform composition or consistency and palatability without removing or adding
any constituents. Homogenization increases the whiteness of milk because the greater
numbers of fat globules scatter the light more effectively.

5. Milk as per reduction or elimination of lactose

Lactose-free milk can be produced by passing milk over lactase enzyme bound to an inert
carrier. Once the molecule is cleaved, there are no lactose ill effects. Forms are available
with reduced amounts of lactose (typically 30% of normal), and alternatively with nearly
0%. The only noticeable difference from regular milk is a slightly sweeter taste due to the
generation of glucose by lactose cleavage. It does not, however, contain more glucose, and
is nutritionally identical to regular milk.

To aid digestion in those with lactose intolerance, milk with added bacterial cultures such
as Lactobacillus acidophilus("acidophilus milk") and bifid bacteria ("a/B milk") is available
in some areas.[139] Another milk with Lactococcus lactisbacteria cultures ("cultured
buttermilk") often is used in cooking to replace the traditional use of naturally soured milk,
which has become rare due to the ubiquity of pasteurization, which also kills the naturally
occurring Lactococcus bacteria.

6. Milk as per mammal

In India, cow's and buffalo milk is produced on an industrial scale and is by far the most
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

commonly consumed form of milk. Many other kinds of livestock provide milk used by
humans for dairy products. These animals include goat, sheep, camel, donkey, horse,
reindeer and yak.

7. Type of heat treatment-as per heat treatment milk is of two types, Pasteurized, ultra heat
treated and sterilized.

· Pasteurized milk-Pasteurization 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 borne illness that can occur through
consumption of raw (unpasteurized) 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. Sterilized milk- in this method
milk goes through a more severe form of heat treatment, which destroys nearly all
the bacteria in it.

8. Milk as per filtration

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. Microfiltration is the most commonly used filtration process and is a pressure-
activated separation process which uses a membrane that is permeable to substances with a
low molecular weight but rejects material with a high molecular weight. In the process of
microfiltration of skimmed milk, bacteria are removed using ceramic filters with 1.4
micrometer holes to separate the milk from the bacteria. After this process, virtually all the
bacteria present in the milk are removed. 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
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

milk varieties.

MILK PRODUCTS

Plain milk is the basis for a tasty assortment of products, from butter to yogurt and cheese,
created over the centuries by necessity, accident or ingenuity.

Milk after optional homogenization, pasteurization, in several grades after standardization

of the fat level, is converted into various products by fermentation by addition of the
bacteria Streptococcus lactis and Leuconostoc citrovorum or any other agent causing
separation of casein from its colloidal state. These products are

Fermented milk products

Non Fermented milk products

Fermented milk products

Fermented milk products, also known as cultured milk products, are dairy foods that have
been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus,
and Leuconostoc. The fermentation process increases the shelf-life of the product, while
enhancing the taste and improving the digestibility of milk.

Many different types of cultured milk products can be classified, chief of them are-

1. curds and bye products

2. cheese
3. cultured milk
4. sour cream

Curds
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Curds are the soft, curdled part of milk (or skim milk) used to make cheese or eaten at such.
Curdling of milk can occur by any agent which changes Ph. of milk,may be acid or enzyme.
Acetic acid, citric acid or any other acid can bring forth such a change, similarly enzymes
from micro-organisms (accidently or incidentally incorporated) or purposely added can
cause such a change. After extracting solids from this ferment many other products may be
formed. main products in this category are-

Yogurt, or dahi – is milk fermented

by Streptococcus salivations ssp. thermophilic and Lactobacillus
delbrueckii ssp. bulgaricus sometimes with additional bacteria, such
as Lactobacillus acidophilus is known as yoghurt. Yogurt contains beneficial bacterial
cultures that aid digestion of the product itself and promote healthy intestinal flora.

Buttermilk

Ideally buttermilk is the liquid that remains after butter had been churned, which when
exposed to airborne bacteria and allowed to ferment, acquires the slightly sour, acidic flavor
that it is prized for.

These days, the buttermilk available in supermarkets is actually a cultured product created
from ordinary skim milk that's been fermented and pasteurized.

Cottage cheese

Cottage cheese is actually a cheese-curd product that still contains some whey; it's usually
available in either large or small curd varieties.

2.Cheese

The cheese is prepared primarily by curdling of milk. the curdled milk is subjected to
various treatments namely, heating, pressing, addition of seasoning and many times
ripening. Hundreds of types of cheese from various countries are produced. Their styles,
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

textures and flavors depend on the type of the milk, processing of milk, ,
the butterfat content, the bacteria and mold, the processing, and aging. cheeses can be
classified as per following norms-

· Cheese as per moisture content (soft to hard)

Categorizing cheeses by firmness is a common but inexact practice. The lines between
"soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are
made in softer or firmer variations

· Fresh, whey and stretched curd cheeses

The main factor in the categorization of these cheeses is their age.

Content (double cream, goat, ewe and water buffalo)

Some cheeses are categorized by the source of the milk used to produce them or by the
added fat content of the milk from which they are produced.

· Soft-ripened and blue-vein

There are at least three main categories of cheese in which the presence of mold is a
significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

· Processed cheeses

Processed cheese is made from traditional cheese and emulsifying salts, often with the
addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent,
and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of
varieties. It is also available in aerosol cans in some countries.

Cream cheese, produced by the addition of cream to milk and then curdled to form a rich
Cheese.
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

3. Cultured milk-Cultured milk- it resembles buttermilk, but uses different yeast and
bacterial cultures.

4. Sour cream

Sour cream is fermented pasteurized cream with an acidity of at least 0.5% cultivated with
Lactococcus lactis subsp or Rennet extract added to make a thicker product. Cream in single
double and whipping cream varieties are prepared as per fat content and processing. Clotted
cream is acream With a 60% fat content; this cream is too thick to pour.

non fermented milk products-

chief non fermented milk products are-

1. Dried milk or milk powder evaporated and condensed milk and khoa.

2.Products made with milk fat

3.Products made with milk proteins and isolates

4.Ice creams

1. Dried milk or milk powder evaporated and condensed milk and khoa.

Milk powder- it is produced by evaporating the water from the milk using heat. The milk is
homogenized, heat treated and pre-concentrated before drying.

There are a number of ways to produce dried milk powder including spray drying and roller
drying.

In the most commonly used spray drying process, the concentrated milk is introduced into a
chamber (usually as a fine mist) through which hot air is circulating. The droplets of milk
soon lose their water and fall to the floor as fine powder.
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Roller drying is an old process of producing milk powder-this involves spreading the
concentrated milk onto heated rollers. The water evaporates quickly and leaves a thin film
of powder, which is scraped off the rollers. This powder has a cooked flavor and tends to
form lumps when mixed with water.

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.

Evaporated milk- it is a concentrated, sterilized milk product. It has a concentration twice

that of standard milk.

The process of producing evaporated milk involves standardizing, heat treating and
evaporating the milk under reduced pressure, at temperatures between 60ºC and 65ºC.

As a result of processing, evaporated milk possesses a characteristic cooked flavor 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.

Condensed milk – it s concentrated in the same way as evaporated milk, but with the
addition of sugar. This product is not sterilized but is preserved by the high concentration of
sugar. It can be made from whole milk, semi skimmed or skimmed milk.

Sweetened condensed milk is commonly used in the sugar confectionary industry for the
production of toffee, caramel and fudge. It is also an alternative to liquid milk which was
once traditionally used in these products.
Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

Khoa- it is milk which has been completely concentrated by evaporation, it is used in Indian
cuisine .

Infant formula, dried milk powder with specific additives for feeding human infants.

2.products made with milk fat

The chief products in this category are cream, butter and ghee.

Cream

This term is used to describe everything from heavy cream to half and half, whipping cream
and double cream. (The fat levels range from roughly 12% to 48%.)it is made from milk
extracted from fat in the process of making skimmed milk.

Butter

Is produced by churning cream.

Ghee, clarified butter, by gentle heating of butter and removal of the solid matter.
Essentially, ghee is just clarified butter. That is, it's been heated until all of the water has
evaporated, leaving a concentrated flavor and texture.

3.Products made with milk proteins and isolates

The chief products in this category are

Caseins

1.1 Caseinates, sodium or calcium salts of casein

1.2 Milk protein concentrates and isolates

1.3Whey protein concentrates and isolates, reduced lactose whey

Code and Title of the Paper: F01FS Food Science
Code and Title of the Module: F01FS41 Milk and Milk Products
Name of the content writer: Dr. Rasheeda Kanchwala

1.4Hydrolysates, milk treated with proteolytic enzymes to alter functionality

4.Ice creams

Ice creams is made by slowly freezing cream, milk, flavors and emulsifying additives. We
will learn them in detail in upcoming modules.