Milk and its by products

 

Raw Milk

It is the pure form of milk that has not been pasteurized or homogenized

Pasteurized Milk

Raw milk will be treated with heat either 72o C for 15 seconds or 63o C for 30 minutes

Homogenized Milk

Milk has been pressurized to breakdown fat globules without any nutritional change to remove cream layers

Skimmed Milk

Creamy layer is trimmed down to reduce fat from approximately 3.9% to 0.5%

Evaporated Milk

Through heating, the water content was evaporated & the viscous liquid is packed for longer life.

Condensed Milk

High amount of sugar will be added as preservative in evaporated milk.

Milk Powder

Liquid milk is evaporated by roller or spray process and the solid remains are called as milk powder.

Milk cream

Top fatty layer of raw milk is called as milk cream.

Butter

Butter is a mixture of milk fat, buttermilk & water.

Cheese

Cheese is consists of milk curd that has been separated from whey.

Ghee

Clarified butter through evaporating water & separating fat from milk solids.

Butter Milk

While extracting butter from the cream, the remaining watery liquid is called as buttermilk which is high in portion but low in fat.

Yogurt

Bacterial fermentation of milk for rich taste of butter is called yogurt

Curd

Coagulating milk in a process by adding rennet or edible acidic substance as lemon juice or vinegar.

Whey

Whey is more watery than buttermilk & liquid remnant of cheese & Panneer