different types of special milk
TRANSCRIPT
Different types of special milk
PRESENTED BY
MD.SHAKIL ISLAMB. Sc. A.H (Hons), M. Sc in Dairy Science.
Faculty of Animal Husbandry.Bangladesh Agricultural University,Mymensingh-2202
What is Milko Milk may be defined as the whole, fresh, clean lacteal
secretion obtained by the complete milking from one or more healthy cows which is practically free from colostrum and contain at least prescribed percentage of milk fat and milk- solids –not- fat.
o In context of Bangladesh milk contained at least 3.5% milk fat and 8.5% milk –solids-not-fat.
Sterilized Milk.
Sterilized milk may be defined as milk which has been heated to a temperature of 100 or above for a period of time that it remains fit for human consumption for at least 7 days at room temperatures. It heated in such way that it’s colour and flavour will be remains as normal milk.
Homogenized Milk
o Homogenized milk may defined as the milk which has been treated in such a manner as to insure breakup of the fat globules to such a extent that it has been storage for 48 hours no visible cream separation occurs on the milk and the fat percentage of the milk in the top 100 ml.
o Homogenization refers to the process of forcing of milk through homogenizer with the goal of sub-dividing the fat globules.
Soft-curd Milk
Soft-curd milk is milk that forms a soft curd when coagulated with any enzymes likes rennet or pepsin under standardized procedure. Soft-curd milk has a curd tension of less than 25g.
Flavoured Milks
Flavoured milks are milks to which some flavours have been added. When flavours added to the milk the fat percentages of the milk will be equal to the legal requirement. Ex. Chocolate flavours, strawberry flavours, mango flavours etc.
Vitaminized/ irradiated Milk
Vitaminized milk is milk in which different types of vitamins are added. Irradiated milk is milk in which the vitamin D content has been increased by exposure to ultra- violet rays.
Additions of vitamins (and minerals) to milk is called fortification, and such milk is also call fortified milk.
Fermented Milk
Fermented milks are those milks which have been made by employing selected microorganisms to develop the characteristic flavour and/or body texture.
Fermentation has been defined as the metabolic process in which chemical changes are brought about on an organic sub-stratum, whether protein, carbohydrate or fat, through the action of enzymes liberated by specific living micro-organism.
Acidophilus Milk
This type of milk is produced by development in milk of a culture of lactobacillus acidophilus. It has therapeutic effect, it is very beneficial for intestinal tract.
Standardized Milk
Milk whose fat and/or solids-not-fat content have been adjusted to a certain pre-determined level. Standardization can be done by added partially skim milk or skimming the milk fat of the milk or addition of fresh and reconstituted skim milk in proper proportion.
Humanized Milk
When whole cow or buffalo milk is so modified in its chemical composition that it resembles human milk, it is called Humanized Milk.
