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The dairy Industry

Cheese

milk

Milk Products

Milk Processing

Lucia Maggio

Milk is an opaque

white fluid rich in fat and

protein, secreted by female

mammals for the nourishment of

their young. It is a complete food

because it contains macronutrients

(proteins, fat and lactose), vitamins

(A,D,E and K) and minerals (calcium,

potassium, zinc, magnesium and

phosphorus). According to the

quantity of fat present in the milk,

it is divided in whole, semi

skimmed and skimmed.

Milk is treated to kill

harmful bacteria and to

improve its shelf life.

The three principal steps to process milk are the following:

  • Pasteurization
  • Homogenization
  • Fortification

Pasterization is a mild form of treatment which involves heating the milk at no lower than 71 °C for 15-25 seconds. It kills dangerous bacteria without influencing the milk taste or its nutritional value

Pasteurization

Homogenization is a mechanical process used to reduce the size of the fat globules in the milk.

It creates a smooth uniform texture

Homogenization

Fortification

It is the process that

increases the milk

nutritional value or replaces nutrients lost during the

previous steps.

For example frequently there

is the adding of Vitamin D to

facilitate the absorption of

calcium and Vitamin A to

reduce fat.

Milk's journey from Farm to Store

Dairy products are generally defined as food produced from milk. The most consumed dairy products are butter, cheese, cream, powdered milk, condensed milk, yoghurt, ice cream.

It is a very caloric

food. It contains 82% milk fat. Butter is basically produced by churning cream until the fats separate from the liquid and butter is in a semi-solid state. At this point it is washed with sterilised water and worked to

improve its consistency.

Butter

It is a fermented milk product with a fine curdled gel-like consistency having a sour and aromatic flavour

yoghurt

Concentrated milk fat is

called cream. it is formed as a layer of fat globules that rise to the top in milk which has not homogenized. It is separated from milk thanks to the process of centrifugation.

cream

Cheese is a naturally nutrient-rich food, providing energy and nutrients that depend on the protein and fat content. It is made from the curd of the milk of a cow and other animals such as sheep or goats. The curd is the result of the coagulation of milk casein with an enzyme called rennin (a substance derived from the fourth stomach of calves), or an acid called lactic acid.

From milk to cheese

The following six steps outline the basic process of turning milk into cheese:

  • Pasteurization
  • Acidification
  • Coagulation
  • Salting
  • Shaping
  • Ripening

Classification of cheese

There are about 800 varieties of

cheese. They are generally classified

into 18 types of natural cheese,

reflecting the particular process by which they are made.

They may also be classified according to its texture and the time of ripening. So there is hard cheese (Parmigiano, Cheddar), semi-hard cheese (Edam, Roquefort) and soft cheese ( Camembert, Brie). Cheese may be ripened thanks to bacteria or mould. But it may be

unripened as in the case of mozzarella

or quark.

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