Milk is the first food that we as infants would have

had. Milk is also the natural food for mammals in the first stage of life. It is one of the most complete food which contains nutrients required by human body. Milk is obtained from cow, buffalo as well as from other domesticated animals.

Component
Water Carbohydrates Proteins

cow milk
85 -87% 5% 3%

Buffalo milk
80% 5% 4.5%

Fats
Vitamins & minerals

4%
1%

9%
1.5%

 PROTIENS some of the most complete form of

proteins are found in milk. Casein , lacto globulin and lactalbumin are the proteins found in milk. They coagulate easily on heating. CARBOHYDRATES lactose and sucrose are two carbohydrates found in milk . Lactose tense to crystallize in milk powder during storage and it is not as sweet as sucrose . Lactic acid bacteria converts lactose into lactic acid giving a sour flavor to the milk.

 FATS the fat constituent of milk is present in the form of cream. It is dispersed as fine globules. It is unstable and when heated rises to the surface where it forms a layer. It contains fat soluble, vitamin A & D. MINERALS & VITAMINS milk is rich in calcium, phosphorus, sodium, potassium and vitamin A.

 Milk.

Cream.
Cheese. Butter.

 WHOLE MILK it consist of 3.25% fat and it is not

homogenized. SKIMMED MILK it contains only 1% fat, while retaining other nutrient values. It is also called as toned milk. HOMOGENIZED MILK fat is dispersed throughout the milk by homogenization and there is no cream line. CULTURED MILK milk is soured by addition of harmless bacteria which will produce an acid for production of variety of products.

Whole milk.

Skimmed milk.

Cultured milk.

 CONCENTRATED MILK it includes condensed

milk, evaporated milk and milk powder. FLAVORED MILK it could be whole milk or skimmed milk to which flavor and color has been added. IMITATION MILK it is also called substitute milk. It contains glucose syrup and vegetable fat with very low calories.

Flavored milk.

 Served as refreshing drink.

Served as beverage with tea or coffee.

Main ingredient in some sauces like Bchamel. Used to enrich dish like soup.

Main ingredient in several deserts like ice-cream,

pudding and custard. First food for new born infants.

Khoya.

 Cream is the lighter portion of milk.

It contained all the main constituents of milk but in

which the fat content is high and solid content is lower. Cream can also undergo a process such as homogenization to thicken the cream.

Types of cream.
Single cream Whipping cream Double cream Double thick cream Sterilized cream Sterilized half cream Clotted cream

Fat contents.
18% 35% 48% 50% 23% 12% 55%

Clotted cream.

Double cream.

Double thick cream.

Single cream.

Sterilizd cream.

Sterilized half cream.

Whipped cream.

 To serve with hot or cold coffee and chocolate. To serve as accompaniment (fruit salad). To be used for decorative purpose and for garnish. To enrich soup and sauces and to obtain smooth

texture. As a main ingredient in certain dessert such as icecream and custard. For topping such as ganache and truffle.

Chocolate mousse.

 Cheese is define as matured product made by

coagulating a mixture of the following substance like milk ,cream , skimmed milk, reconstituted dried milk or butter milk. Then draining away the whey resulting in such coagulation. According to legend cheese has its origin in Middle East. It was made by accident when shepherds carried milk in a pouch made from the lining of sheeps stomach. The combination of heat and enzyme rennin separated the milk into curds and whey.

Gouda Cheese.

 Country of origin - Danish and French Roquefort.

Method of manufacture including the type of milk

used this will result in a hard, semi-hard or blue weined cheese. General aspect like size, color and texture. Moisture content Soft: 40 75% (Camembert) Hard: 20 40% (Stilton) On the basis of ripening the cheese will have mild or strong flavor.

Danish blue cheese.

Cheese
Cottage Cream cheese Neufchatel

Country
France

Characteristic
Simplest of all varieties, made of cow milk. Made from whole milk with mild flavor. Made from cows milk with high moisture and low fat content. Made with cows milk and popular in Europe. Made from cows milk with a strong smell(ammonia). Soft, highly flavored, delicate and most difficult to make.

Brie Camembert Limburger

France Belgium

Cottage cheese.

Cream cheese.

Cheese
Gorgonzola Roquefort Stilton

Country
Italy France England

Characteristics
Hard blue veined also called walking cheese. Sweet piquant flavor and from sheeps milk. Spicy flavor made from cows milk.

Brick

America

Developed in mid 19th century and flavor varies from sharp to mild.
Made from full cream cows milk with a sharp flavor. Mild and salty taste. Has a slight aftertaste of honey. Resembles cheddar in flavor. Pale straw color.

Munster

Germany

Wensleydale Gloucester cheese

England England

 On the cheese board as the course of the menu during

both lunch and dinner. As a part of cold buffet. As a cooking ingredient: i. In sauce like Mornay and Cheese ii. As an accompaniment to certain dishes like soup iii. As filling in sandwich iv. As topping in pizza

Grilled cheese.

American Cheese.

 Butter is the product obtained by churning of fresh

milk. It is classified into four types: Fresh or sweet cream butter Ripened or lactic butter Blended and Milled butter Special butter

Components.
Fat Proteins Lactose

Percentage.
82.5% 1.5% 2%

Salt
water

2%
12%

 WHEY BUTTER due to its origins, this butter has faint

cheesy flavor. MILK BLENDED BUTTER quantities of milk are blended into butter increasing moisture content to 24%. POWDERED BUTTER largely produced in Australia and used mainly in bakery. COMPOUND BUTTER it is generally used as an accompaniment e.g. Lobster butter, Parsley butter. COCOA AND PEANUT BUTTER it is not true butter but obtained by crushing of cocoa and peanut nibs.

 As a spread for bread and toast.

As a basic ingredient in pastry making. As a main ingredient in cake making.

To enhance taste and flavor of soup and sauce.

As a cooking medium.