brief introduction about milk and its products..

1. Milk and Milk Products
Presenter Name: Abdul Faizan
Registration #: 556-FBAS-BSBT-S14
Department: Bio Informatics & Bio Technology
Faculty: FBAS
University: Interantional Islamic University Islamabad

2. Table of Contents
• Introduction
• Composition of Milk
• Milk Forms/Types
• Various Milk Products
• Milk Processing
• Applications
• Conclusion

3. Introduction
• Milk is a whitish liquid containing proteins,
fats, lactose various vitamins and minerals
that is produced by the mamary glands of all
mature female to nourish their young for a
period beginning immediately after birth.
• Milk and any of the foods made from milk,
including butter, cheese, ice cream, yogurt etc
are the products of milk.

4. Composition of Milk
• Water : 87%
• Proteins : 3.5% (Casein and Whey)
• Fat : 3.5-3.7%
• Carbohydrates : 4.9% (Lactose)
• Vitamins : Niacin, Riboflavin, Thiamin,
Vit. B6, Vit. A and D
(Depending on Fortification)
• Minerals : Ca, P, Mg, K, Na, etc
• Enzymes : Lipases, Proteases,
Peroxidase.

5. Types or Different Forms of Milk
 Raw Milk
 Whole Milk
 Dry Milk
 Evaporated Milk
 Condensed Milk
 Fortified Milk
 Flavored Milk
 Organic milk
 Skim Milk

7. Raw Milk
Raw Milk
Unpasteurized milk straight from cow.

8. Whole Milk
Whole Milk
Milk from which no constituent remove

9. Dry Milk
Dry Milk
Dehydrated milk from which 95% of water is removed

10. Evaporated Milk
Evaporated Milk
Dehydrated milk mfrom which 60% of water removed

11. Condensed Milk
Condensed Milk
Evaporated milk with sugar added.

12. Fortified Milk
Fortified milk
Milk enriched with one or more nutrients

13. Flavored Milk
Flavored milk
the flavored milk is a sweetened drink made with
milk,sugar,coloring and artificial flavoring added to it.

14. Organic Milk
Milk comes from a cow. Organic milk is produced by dairy farmers that
use only organic fertilizers and organic pesticides, and their cows are not
given supplemental hormones

15. Skim Milk
Milk from which all cream has been removed.Skimmed milk has a fat
content of between 0.1-0.3 %.

16. Various Milk Products
Fermented milk products
Non-Fermented milk products

17. FERMENTED MILK
PRODUCTSButter
Butter is a concentrated form of fluid milk produced through
churning of cream. It is made from sweet or sour cream. Milk is
churned to form butter and the watery buttermilk. Butter may
have a yellow color due to the fat-soluble animal pigment,
carotene, or an additive.
Ghee
It is type of clarified butter, is prepared by simmering butter
and removing the residue. The texture, colour, and taste of ghee
depend on the quality of the butter and the duration of the
boiling.
Buttermilk
It is the liquid left behind after churning butter out of cream. It
is beneficial to health as it contains probiotic microbes also fat
content of buttermilk is far lower than milk or curd.

18. Continue...
Yogurt
Yogurt 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 & yogurt is set.. Whole, low fat, skim milks & even cream
can be used to make yogurt. In production of yogurt, a mixed culture of
streptococcus thermophilus, lactobacillus acidophilus is usually added to to
the pasteurised milk & incubated at 42-46°C.
Cheese
• Cheese may be the most popular fermented milk product Cheese is
produced throughout the world in wide-ranging flavours, textures, and
forms.
• Cheese consists of proteins and fat from milk, usually the milk of
cows, buffalo, goat, or sheep.
It is produced by coagulation of the milk protein casein.

19. Butter

20. Yogurt

21. Ghee

22. Cheese

23. Buttermilk

24. Non fermented products
Cream
Cream is the high-fat component separated from whole milk
as a result of the creaming process. It has a higher
proportion of fat droplets to milk than regular fluid milk. Due
to this high fat content of cream compared to milk, some
yellow, fat-soluble pigments may be apparent on it.
.
Khoa
semi-solid obtained from milk by evaporating in open pans
with continuous stirring in circular motion.

25. Milk Processing
• Most milk undergoes processing before you
buy it at the store. The three primary steps
include:
• pasteurization
• homogenization
• fortification

26. Pasteurization
• Pasteurization heats the milk to destroy
harmful microorganisms and prolong shelf life.
Normal pasteurization keeps milk safer while
maintaining its valuable nutrients.
• Ultra-high temperature (UHT), milk is
pasteurized at a much higher temperature to
make it sterile. UHT milk is then packed into
special containers that keep it safe without
requiring refrigeration.

27. Homogenization
• After pasteurization, milk
undergoes homogenization to prevent
separation of the milk fat from the fluid milk.
Homogenization creates a smooth, uniform
texture.

28. Fortification
• Finally, milk is fortified to increase its
nutritional value or to replace nutrients lost
during processing. Vitamin A and D is added
to the most milk.

29. Allergy related to milk
 Lactose intolerance
The inability to digest lactose,a sugar found in milk and to a lesser
extent dairy products,causing side effects.

30. Applications
 Milk has long been a popular beverage, not only for its flavor but
because of its unique nutritional package.
 Bone health
Milk and milk products are providers of calcium, phosphorous,
magnesium and protein which are all essential for healthy bone
growth and development.
Adequate consumption of milk and dairy from early childhood and
throughout life can help to make the bones strong and protect
them against diseases like osteoporosis
 Teeth
The amounts of calcium and phosphorous in milk and products are
also beneficial for the development and maintenance of healthy
teeth.

31. Continue...
When you apply lotions, facial creams and makeup to your skin, they
absorb said products and the ingredients within. This means that if
you’re using a raw milk moisturizing lotion, all the vitamins will be soaked
into your skin and released in your bloodstream.

32. Conclusion
• To conclude this milk and its products are
useful for human and can be serves as the
basic requirement for life.

33. Thank You