MILK AND

MILK
PRODUCT
WMSU

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A. DEFINITIONS OF
MILK 2
MILK
• Milk is the lacteal secretion of mammary
glands intended for the nourishment of
young mammals.
• It is a complete food and the only natural
source of nourishment of mammals in the
early stages of life.
• It is rich in the important nutrients needed
by the young for growth and development.

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B. COMPOSITION
OF MILK

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B. COMPOSITION OF MILK
• essential nutrients and is an important source
of dietary energy, high-quality proteins, and
fats.
• significant contribution to the required nutrient
intakes for calcium, magnesium, selenium,
riboflavin, vitamin B12 and pantothenic acid.
• Milk and milk products are nutrient-dense
foods, and their consumption can add
diversity to plant-based diets.
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B. COMPOSITION OF MILK

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C. MARKET FORMS OF MILK IN THE PHILIPPINES

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C. MARKET FORMS OF MILK IN
THE PHILIPPINES

1. Whole Milk is a milk

whose composition has not
been altered form the time
it was collected from the
milk animal. It maybe raw,
pasteurized, or sterilized
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
2. Raw Milk is fresh whole
milk that has not undergone
any heat treatment.
Availability of this milk is
generally limited to families
who own milking animals
such as carabao, goat, or
dairy cattle.

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C. MARKET FORMS OF MILK IN THE PHILIPPINES

3. Pasteurized Milk is fresh

whole milk which has been
heated to temperatures high
enough to kill pathogenic
microorganism and to prolong
its storage life but not high
enough to other the
organoleptic qualities of the
milk. The pasteurization
temperature is below the boiling
point of water. Pasteurized milk
is packed in bottles or in thick
polyethylene bags. Pasteurized
has to be refrigerated until
ready for consumption.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
4. Sterilized Whole Milk is canned
whole milk that has undergone
heating a temperature much higher
than 100°c (212°F) for a few
seconds. The product treated in this
manner maybe stored for a longer
period of time while retaining most
desirable of fresh whole milk due to
the short time of heating.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
• 5. Skim Milk is most of
the fat is removed thus
reducing the fat content
to about one percent of
the whole milk.

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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

A. Evaporated Whole Milk. As

the name implies it is whole
milk from which 50 to 60% of its
water has been removed.
Although evaporated whole
milk is cheaper than a whole
milk, it is still costly than
recombined evaporated and
evaporated filled milk
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

B. Recombined Evaporated Milk.

This is called “Evaporated” because
it is resembles the water content of
evaporated milk. It is made from
imported dried skim milk and butter
fat and reconstituted with water with
the aid of a stabilizer, usually
carrageenan, to stimulate the
composition of evaporated whole
milk.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

C. Evaporated Filled Milk. This is

similar to recombine evaporated milk
with butter fat substituted by coconut
and/or corn oil. This is even less costly
done recombine evaporated milk.
Recombined and filled evaporated
milk products are the more popular
milk form because of their low cost.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

D. Sweetened Condensed Milk. This is

reconstituted evaporated milk which
contains 40 percent sucrose sugar. The
high concentration of sugar allows the
longer shelf life of the opened cans even
in remote area where refrigeration is not
available. Due to the high proportion of
added sugar, it cannot be satisfactorily
reconstituted to whole milk, hence, was
limited use in food preparation.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

E. Dried Whole Milk. This is also called

powdered whole milk. This is whole milk
whose water is almost completely
remove by spraying whole milk into a
chamber of heated air or on the surface
of heated metal cylinders. Dried milk
obtained by the spray process is
reconstituted with more ease than that
obtain by the roller process
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
Concentrated Milk

F. Dried Skim Milk. This skim milk

is dried in the same manner
described above. This has better
keeping qualities especially after
opening the container than dried
whole milk because of the
absence of fat which can develop
rancidity.
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
7. Toned Milk. Toning is a
process of altering
decomposition of natural milk
to a standard composition of
3% fat and 9% non-fat solids
or other standard proportional
preferred carabao milk with
high fat content is toned with
the addition of dried milk solids
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C. MARKET FORMS OF MILK IN
THE PHILIPPINES
8. Infant Feed Formulas. Infant
feed formulas are usually powdered
products containing milk component
and other substances to make a
product which is a good substitute of
human milk. They are not classified
as milk because they have been
considerably altered in composition.
They are usually the only source of
nourishment of infants who cannot
be breast-fed
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STORAGE OF MILK

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STORAGE OF MILK
• The various form of canned evaporated
milk should be stored in a cool dry place.
Once opened evaporated milk should be
refrigerated if not used immediately.
Otherwise, it can spoil after 36-48 hours or
even shorter during extremely warm
weather.

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STORAGE OF MILK
• Sweetened condensed milk in opened
cans keep longer than evaporated milk
without refrigeration because its sugar
content serves as a preservative.
Nevertheless, it is best to refrigerate them
when the can has been opened. Whole
milk, whether raw, pasteurized or in
opened cans should be refrigerated
whenever not in use.
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MILK COOKERY

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MILK COOKERY
• When cooking milk, particularly,
evaporated milk, coagulated material form
on the surface especially if it is not
covered. This coagulated material formed
on the surface of milk is called scum. It is
tough and can retard further evaporation.
It is composed mainly of casein scum
formation maybe prevented by constant
stirring.
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MILK COOKERY

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MILK COOKERY
• Curdling is another problem that may
arise in milk cookery. This is due to the
acid coagulation of casein in the milk
which occurs when the food itself is acidic
such as in tomato cream soup and even in
coffee which is sometimes acidic.

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MILK COOKERY

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D. OTHER MILK
PRODUCTS

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D. OTHER MILK PRODUCTS
1. CREAM. Cream is
that portion of milk
that has more fat
than usual. It can be
separated from whole
milk which has not
been homogenized
by allowing it to stand
or by the use of a
centrifuge.
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D. OTHER MILK PRODUCTS
There are three main
types of cream depending
upon the fat content.
a. Light cream – this is used
in coffee, tea o breakfast
cereals
b. Medium cream – is used
when there is a need for
whipped cream
c. Heavy cream – this is
used a salad dressing

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D. OTHER MILK PRODUCTS
2. CHEESE. Cheese is a
product made from the curd
obtained from the whole, partly
skimmed or skimmed milk.
Cheese-making is a process of
separating the milk solids, curd
from the liquid portion or when
by the action of the enzyme’s
rennin and/or lactic acid
bacteria
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D. OTHER MILK PRODUCTS
3. NATIVE CHEESE OR
KESONG PUTI. The
native cheese is a semi-
soft cheese with a water
content of about 52%
percent. It is made mainly
from carabao milk. Native
cheese-making in the
Philippines is an old
cottage industry in
Laguna, Bulacan and
Cebu provinces.

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D. OTHER MILK PRODUCTS
4. YOGHURT. Yoghurt maybe
made from whole, low-fat or
skim milk. A mixed bacterial
culture is added and the
product incubated at about
45˚c until the desired acidity
and flavour is achieved. It is
often flavoured with fruit or
fruit flavour.
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D. OTHER MILK PRODUCTS
5. ACIDOPHILUS. This product
which is exemplified by the product
Yakult is prepared from milk cultured
with lactobacillus Acidophilus. This
has been used for therapeutic
purposes to control intestinal
disorder under the assumption that
fermented milk combat toxic
substances produced by putrefactive
microorganisms in the body

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D. OTHER MILK PRODUCTS
6. ICE CREAM. Ice cream is a frozen milk
product made with cream/or milk, sugar,
flavouring material and stabilizer. The
flavouring materials can be fruits, nuts,
chocolate, coffee or others.

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