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Milk characteristics

Milk characteristics. Karen Hunt Erki Limbak Mart Rinken. What is milk ?. Milk is biological fluid that contains over 100 000 compound. All nutrients are found in milk. Milk has high nutritive value irreplaceable nutritives Human body is well acceptive. Difference between milk.

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Milk characteristics

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  1. Milk characteristics Karen Hunt Erki Limbak Mart Rinken

  2. What is milk ? • Milk is biological fluid that contains over 100 000 compound. • All nutrients are found in milk. • Milk has high nutritive value • irreplaceable nutritives • Human body is well acceptive

  3. Difference between milk

  4. Milk stright from farmers • Water (88%) • Lactose (4.5-5.5%) the milk sugar which serves as fuel for the lactic bacteria • Protein (3.5% in cows to over 8% in ewes) primarily the Casein for cheese structure • Fat (3.5-5% in cows up to 9% for ewes) providing flavor, aroma, and texture in cheese • Minerals such as Calcium which form the Casein bonds for cheese • Enzymes such as Lipase and Plasmin which aid in the ripening of cheese

  5. Milk from supermarkets • How to make pasteurized milk? • Heat milk up to 72,5 for 15 seconds • Why do they pasteurize milk? • extend its self-life • destroy microbes dangerous to people. • During pasteurization • natural antibacterial properties are destroyed • milk enzymes become inactive • Increases milk acidity • decreases the content of water-and fat-soluble vitamins

  6. Characteristic Estonian University of Life SciencesInstitute of Veterinary Medicine and Animal ScienceDepartment of Animal Nutrition, Laboratory of Milk Quality. Instructor: Ivi Jõudu

  7. Milk that comes straight from farmers

  8. Density • Milk has to be 20 ̊C to determine the density • Normal density is 1,026 g/cm³ • Milk density is measured by areometer.

  9. Determination of fat content

  10. Fat content • We used Gerber Method • Milk is warmed up to 35-40 ̊C to approximate with the cream • Before the sample milk is chilled to 20 ̊C • 10 ml sulfuric acid is added to test tube, then 10,77 ml milk and then 1 ml alcohol • After that samples are put 65 ̊C water and then to centrifuge • From the scala you can see the consist of fat

  11. Determination of acidity

  12. It is nessesery to determinate acidity for getting know how fresh milk is • Milks acidity has to be lower than 15-18⁰ Th. • We used electro-metric method

  13. Form milk to curd • What is curd? • Curd can be manufactured traditionally or by the separation method. • Texture of the traditional curd • Unflavoured curd has a slight sour taste • Curd desserts ingredients • Fresh cream • Yogurt • sour cream • different flavours or flavouring agents • sugar • fruits and berries

  14. How to make cheese at home? • Put the milk into a bowl and heat it until it’s 175 degrees (at the same time-stir) • When it’s 175 degrees, add budder milk and lemon juice and turn off the heat. Stir it slowly (milk is going to curdle). • It’s going to brake down into two things- curd and whey. • Let it be then in peace for 10 minutes.

  15. After 10 minutes separate curd from whey with gauze. (let it try for 30 minutes) • Let it be then in peace for 10 minutes.

  16. How cheese is made in factory? • MILK • THE CURDLING PROCESS Milk turns into curd and whey. Cheese is curdled with a bacteria culture and a coagulating enzyme

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