Milk Nutritive Value

An excellent source of calcium and phosphorus

High in protein Low in iron Vitamin A and D added Source of riboflavin

Properties of milk Colloid properties – milk

is made of 2 types of small particles which are mixed together but will separate upon sitting (cream rises to top), homogenization stabilizes this emulsion

Casein – protein in milk Lactose – sugar in milk

Milk Processing Pasteurization – heat milk t 72° C for

15 seconds to kill harmful bacteria Homogenization – forcing milk under

pressure to break up large fat globules so that they stay suspended in the milk, therefore, milk and cream will not separate

Fortification – Vitamin A and D are added back after processing

Forms of Milk Fresh

Homo or whole – 3.5% butterfat 2 % (partly skimmed) – half of the fat is removed

therefore leaving 2% in the milk 1% - 1% fat remains Skim – most of the fat is removed; same

nutritive value as whole with half the calories Vico/Chocolate – chocolate syrup is added to 2%

milk; more costly and more calories

Concentrated Evaporated – either skim or whole with half

water removed; stored in cans; needs no refrigeration; used in remote areas; can disguise the flavour with spices

Condensed – sugar is added to whole milk before it is evaporated; high in calories; used in candy and squares

Powdered – has both fat and water removed; is inexpensive; convenient; once reconstituted, has same nutritive value as whole without the calories

Fermented Buttermilk – in pioneer days, liquid

remaining after churning butter; today, a bacteria is added to 2% which thickens and gives a slight sour flavour

Yogurt – made from 2%; soft solid consistency

Cream products Half and half – blend of milk and cream; 10% fat Coffee cream – 18-20% fat Whipping cream – 36-40% fat Butter – most concentrated source of fat 80% Ice cream/ice milk – air is whipped into cream

and milk to prevent ice crystals from forming; ice milk has same amount of protein and calcium as equal amount of milk but with twice as many calories because of the sugar; ice cream has even more calories

Milk cookery and preparation Curdling – foods with acids, tannins (acid in

potatoes) and salts may cause curdling (clumping together of protein molecules)

Scum formation – protein coagulation; may cause milk to boil over

Ways to prevent curdling: Add acid to milk gradually Heat acid and add to cold milk Heat together for only a short period of time Add acid to a sauce (rue), then add to milk

Tips for Heating and Cooking Milk

Use double boiler Use low heat Use microwave