Process of Milk

In: Other Topics

Submitted By karina24
Words 549
Pages 3
Section 2 Introduction

Milk can undergo many processes. It can be Cultured, Dried, Fortified, Homogenised or Pasteurised. It can be used to create products with different taste, texture, nutritive value and shelf-life.
Milk can be used to produce a number of products from buttermilk, cheese, cream, sour cream and yogurt. However, Many people are Lactose intolerant meaning they are unable to digest Lactose the sugar in milk due to the lack of the enzyme lactase. As a result a substitute product is needed that is Lactose free.
During this assignment Milk, the factors that make up milk, the processing of milk and the types of milk and milk products will be discussed.

Section 3 Milk
Milk is the raw material for a wide range of dairy products. The quality of the manufactured milk is influenced by the quality of the milk supplied by the farmer. Creameries and milk plants will only accept quality milk .Milk will not be accepted by them if it does not meet the minimum quality standards.
The production of milk occurs in every county in Ireland with the South and South West being the main production areas. Almost 60% of milk comes from Munster.

Figure 1 Dairy Cow Numbers by Province 2000
763,150
96,150

321,500
98,200

Source: (Teagasc, 2000: 6)
3.1 Composition of Milk
Figure 3.1 Composition of milk.

Milk consists of 87.5% water. The shelf life of milk can be extended by removing the water.
Solids are broken down into fat solids and Solids Non Fat (SNF). The 12.5% of solids consist of: * Butter Fat average 3.65% this will vary depending on the cow, feed and season.
The fat in milk is made up of a number of the following * short chain fatty acids such as butyric and caproic * fat soluble vitamins * sterol cholesterol * Phospholipids.
Solids Non Fat: 1. Protein average 3.3% will also vary…...

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