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Milk and Dairy products

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by

Thor Erickson

on 14 October 2013

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Transcript of Milk and Dairy products

Milk and dairy products
Milk in our everyday life
Types of dairy products
Processing technique associated with milk, cheese, yogurt and butter
Nutritional issues
Consumer issues
Outline
Dairy products are food products which can be derived from animals such as cows, goat & sheeps.
Dairies come in many forms like milk, cheese, yogurt, butter, and ice cream.
Milk in our everyday life
Milk
is very nutritious that it is essential to newly born babies and adult.
Milk can be:
whole milk 3.5%.,
skimmed milk 1.5%
percent low fat 0.5% or non fat
Milk
Milk Products
Fresh Milk
Fresh Flavored Milk
Fresh Laban
Fresh Flavored Laban
Long-Life Milk
Flavored Long-Life Milk
Evaporated Milk
Lacto-free Milk
Cheese
Cheese
are dairy products which made from the pressed curds of milk in a processing environment.
Cheese product like:
Cream Cheese
Cheese Slices
Mozzarella
Cheddar Cheese
Triangle Cheese
Halomi , Feta
Butter
Butter
-Butter consists of butterfat, milk proteins and water. Made by churning fresh or fermented cream or milk.

Butter product like:
Unsalted butter
Salted Butter
Ghee
Yogurt
Yogurt
is a mixture of milk and cream that created by fermentation from specific types of bacteria.

yogurt products like:
Flavored Yogurt
Zbadi
Labneh
The process technique of producing Milk
Collecting
1- Dairy cows are milked
.
2- A refrigerated bulk tank truck collect the milk.
3- The milk in the truck is weighed and is pumped into refrigerated tanks.
The process technique of producing
Milk
Separating
4- The cold raw milk passes through either a clarifier or a separator
Fortifying
5- Vitamins A and D may be added to the milk
The process technique of producing Milk
Pasteurization
6-The milk is piped into a pasteurizer to kill any bacteria
Pasteurization is a relatively mild heat treatment, which is sufficient to destroy disease-causing microorganisms and inactivate enzymes.
The process technique of producing Milk
Homogenizing
7- Most milk is homogenized to reduce the size of the remaining milk fat particles.
8- The milk is then quickly cooled to 40° F
Packaging
9- The milk is pumped into coated
paper cartons or plastic bottles10- The milk cartons or bottles are
placed in protective shipping containers
and kept refrigerated
The process technique of producing
Yogurt
Modifying milk composition
1- The milk composition is modified before it is used.
Pasteurization
2- After the solids composition is adjusted, stabilizers are added and the milk is pasteurized.
homogenization
3- Fat globules in milk are broken up into smaller, more consistently dispersed particles.
The process technique of producing
Yogurt
Fermentation
4- the milk is cooled to between 109.4-114.8° F (43-46° C) and the fermentation culture is added in a concentration of about 2%.5- Stirred yogurt is fermented in bulk and then poured into the final selling containers.


Adding other ingredients
6- Fruits, flavors, and other additives can be added to the yogurt at various points in manufacturing process.7- The finished yogurt containers are placed in cardboard cases
Consumer issues
Lactose intolerance

Normally lactose(sugar in milk) is broken down, or digested, by an enzyme called lactase.
As we get older, the amount of the enzyme in our body decreases.
If the body is unable to digest this sugar then symptoms such as bloating and diarrhea can result.

Solution :

drink fermented milk products.
Consumer issues
Milk Allergy

Some people have an allergy to the protein in milk, causing an immune-system response in the body.
Anybody have this problem needs to totally eliminate milk, dairy products and any foods containing milk ingredients from their diet.

Solution:

dairy alternatives, such as milk from soy and cereals
The end
Nutritional issues
Milk Contains 9 Essential Nutrients:
Calcium
Potassium
Phosphorus
Protein
Vitamin A
Vitamin D
Vitamin B12
Riboflavin
Niacin
Milk Contains 9 Essential Nutrients
Calcium
Build and maintain strong bones and teeth.
Potassium
Regulates body fluid balance
Helps maintain normal blood pressure
Phosphorus
Generates energy in the body's cells
Protein
Source of energy during intense exercise
Vitamin A
Helps maintain immune system and skin
Helps regulate cell growth
Vitamin D
Promotes absorption of calcium
Vitamin B12
Helps build red blood cells
Niacin
Important for normal function of many enzymes
food pyramids
Most food pyramids recommend 2-3 servings of milk and dairy products a day.
The process technique of producing
Cheese & Butter
The process technique of producing
Cheese
The process technique of producing
Butter
Full transcript