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Carlo Ben

on 1 October 2012

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Transcript of Mik-Mik

MILK MILK 9000–7000 BC in Southwest Asia and 3500–3000 BC in the Americas:
They first learned to regularly consume the milk of other mammals following the domestication of animals during the ”Neolithic Revolution” or the invention of agriculture

7th millennium BC:
dairying was practiced in the early phases of agriculture in Southwest Asia
The public health authorities and the medical profession had aligned themselves with the media and the drug companies and the dairy industry to condemn raw milk 1863:
French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products. 4th millennium BC:
Pastoral and pastoral nomadic economies, which rely predominantly or exclusively on domestic animals and their products rather than crop farming, were developed as European farmers moved into the Pontic-Caspian steppe
Camels, domesticated in central Arabia, have also been used as a dairy animal in North Africa and the Arabian peninsula.
  7000 BC:
Southwest Asia domestic dairy animals spread to Europe; but not reaching Britain and Scandinavia until after 4000 BC, and South Asia (7000–5500 BC).

7000–6000 BC:
Sheep and goats were introduced to Africa from Southwest Asia   History of Milk 1932:
Plastic-coated paper milk cartons were introduced commercially as a consequence of their invention by Victor W. Farris 1884:
Doctor Hervey Thatcher, an American inventor from New York, invented the first glass milk bottle, called 'Thatcher's Common Sense Milk Jar', which was sealed with a waxed paper disk. KLYRON VIEL DE LA LUNA Peanut milk is a non-dairy beverage created using peanuts and water.

A 1-ounce serving of peanuts provides 7 grams of protein, almost one-quarter of your daily requirement. 
Peanuts contain vitamins A, E, niacin, thiamin and riboflavin, along with minerals such as calcium, iron, potassium, phosphorus, copper, zinc, manganese and selenium. The high niacin content in peanuts helps convert food to energy and helps keep your mind alert. Peanuts are rich in antioxidants. Oat milk is a beverage made from whole oats. It is said to have a pleasant, slightly sweet taste and a milky consistency.

Aside from protein, oat milk is said to contain 10 essential minerals and 15 vitamins. A single glass of oat milk can contain up to 35% of the United States RDA (Recommended Daily Allowance) of calcium, making it a particularly good milk substitute. Another benefit of oat milk is that it is a low fat alternative to milk, containing just 2.5 grams of fat and 0 grams of saturated fat per serving compared to milk's 8 grams of fat and 5 grams of saturated fat. It is also cholesterol free, whereas whole milk contains 24mg of cholesterol per serving. Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly unsweetened.
One cup of rice milk contains about 140 calories, compared to 185 calories in a cup of whole cow's milk, and 97 calories in a cup of skimmed cow's milk.

Hemp milk or hemp seed milk, is a drink made from hemp seeds that are soaked and ground into water, yielding a creamy nutty beverage. Hemp seeds contain no THC (delta-9-tetrahydrocannabinol), the psychoactive substance found in marijuana but instead, contain a three-to-one ratio of omega-6 and omega-3 essential fatty acids and other nutrients include magnesium, phytosterols, ascorbic acid,beta-carotene, calcium, fiber, iron, potassium, phosphorus, riboflavin, niacin and thiamin.

Coconut milk is rich in fiber, vitamins and minerals that help boost immunity to help fend off infections and viruses. Almond milk is a beverage made from ground almonds, often used as a substitute for milk.
Unlike animal milk, almond milk contains no cholesterol or lactose. As it does not contain any animal products, it is suitable for vegetarians who abstain from dairy products.

Benefits of Almond Milk:
1. Weight Management
2. Heart Health
3.Blood Sugar Friendly
4.Bone Health
5. Skin Care
6. Eye Health
7. More Muscle Power Soy milk or soya milk is a beverage made from soybeans. It is a stable emulsion of oil, water, and protein. Soy milk has about the same amount of protein as cow's milk.

Yogurt or yoghurt is a dairy product produced by bacterial fermentation of milk.
Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. 6. Helps in Controlling Weight.

7. Decreases the risk of joint inflammation.

8. Helps in lowering high blood pressure.

9. Helps in maintaining healthy immune system.

10.Promotes the health of prostate gland. 1. Helps to maintain blood sugar places.

2. Keeps skin and blood vessels flexible and elastic.

3. Aids in building strong bones.

4. Helps to prevent anemia.

5. Relaxes muscles and nerves. Benefits of coconut milk 6. Yogurt can decrease yeast infections. 

7. Yogurt is a rich source of calcium. 

8. Yogurt is an excellent source of protein. 

9. Yogurt can lower cholesterol. 

10. Yogurt is a "grow food."  1. Yogurt is easier to digest than milk. 

2. Yogurt contributes to colon health. 

3. Yogurt improves the bioavailability of other nutrients. 

4. Yogurt can boost immunity. 

5. Yogurt aids healing after intestinal infections.  10 Reasons Why Yogurt is a Top Health Food MILK VARIETIES ERICA TONIO Trends Milk Vending Machine Bite size cookies and Milk on a shot glass perfect for wedding. Automatic Milking machine JUCELLE SAYSON HEALTH BENEFITS Calcium Builds healthy bones and teeth; maintains bone mass Protein Serves as a source of energy; builds/repairs muscle tissue Potassium Helps maintain a healthy blood pressure Phosphorus Helps strengthen bones and generate energy Vitamin D Helps maintain bones Vitamin B12 Maintains healthy red blood cells and nerve tissue Vitamin A Maintains the immune system; helps maintain normal vision and skin Riboflavin (B2) Converts food into energy Niacin Metabolizes sugars and fatty acids is a sweetened dairy drink made with milk, sugar and flavourings. The category also includes whey based drinks with more than 50% whey. It can be enriched with vitamins and calcium.
is a milk to which some flavours have been added. Flavoured Milk is milk in which the original fat and also the ratio of fat to the milk solids content has been changed either by:
the removal of milk fat
addition of skim milk
the addition of cream
According to PFA rules (1976), standardized milk should contain:
Minimum fat %-4.5%
Minimum SNF %-8.5% Standardized Milk Under the category of special milk are included those processed milk products which physically resemble
and behave like liquid milk.
These processed milk products are
Standardized milk
Homogenized milk
Sterilized milk
Flavored milk
Toned milk &
Double toned milk. Special Types of Milk Contains 2% milk fat Reduced Fat Milk Whole Milk
Reduced Fat Milk
Low Fat Milk
Fat Free Milk TYPES OF MILK This refers to the milk  obtained by the addition of skim milk powder & water  to whole milk
Under PFA rules, Double Toned milk should contain a minimum of 1.5 % fat & 9.0% solids not fat throughout the country. Doubled Tone Milk This refers to the milk  obtained by the addition of skim milk powder & water  to whole milk .
Under PFA rules, Toned milk should contain a minimum of 3.0 % fat & 8.5% solids not fat throughout the country. Toned Milk may be defined as milk which has been heated to a temperature of 100°C or above for such lengths of time that it remains fit for the human consumption. Sterilized Milk
has been processed so the cream doesn’t separate. This is done by forcing the milk through very tiny holes, which breaks upthe fat into particles so small they stay distributed in the milk. Homogenized milk Also called as non-fat or skimmed milk
Contains no more than 0.2% milk fats Fat Free Milk Contains 1% milk fat
During the processing of whole milk, low fat milk is separated out by the process of centrifugation. Low Fat Milk Must contain at least 3.25% milk fat and 8.25% milk solids.
Best used only for infants and young children up to two years old. Whole Milk Homogenizer refers to the process of forcing the milk through a homogenizer with the object of subdividing the fat globules. Homogenization JASON FRANCISCO risks of milk consumption Pathogens, Bacteria & Antibiotics Pasteurization "milk is good for skin" cleopatra rbGh insulin-like growth-factor-1 (IGF-1) SINUS AND RESPIRATORY PROBLEMS Lactose Intolerance Dairy cows are fed high-protein, soy-based feed instead of their natural feed of green grass. This practice produces grown cows with abnormally enlarged pituitary glands, giving them the ability to produce milk more rapidly. The downside to humans: the process leaves the cow weak and unhealthy, forcing the milk industry to pump the animals full of a variety of antibiotics to keep them well enough to continue to produce. These antibiotics are commonly found in the finished product that many of us consume on a very regular basis. Pasteurization is the act of heating the raw product up to extreme temperatures in order to destroy the native pathogens and bacteria that cow’s milk contains. Unfortunately, this process also destroys the natural enzymes found in the milk, enzymes that the human body requires in order to properly break it down when it is consumed. Because the human pancreas was not designed to break down the mother’s milk of animal species, it is often lacking when it attempts to deliver the enzymes necessary to break down the milk; people whose pancreas is unable to produce sufficient enzymes are called lactose intolerant. Continued consumption of cow’s milk can cause your pancreas to become overworked to the point that you develop lactose intolerance at any point in your life. Lactose intolerance can result from two things: either through a natural enzyme deficiency, which prevents the body from digesting milk sugars, or through an allergy to milk itself. The amount of lactase, the intestinal enzyme responsible for the digestion of lactose, the sugar found in milk, typically declines naturally after weaning, unless the body is genetically predisposed to produce more lactase.
After this decline, the disaccharide lactose cannot be broken down Many dairy producers use rBGH as a way to increase milk production in their cows, resulting in up to 20% more production. However, the hormone causes udder inflammation in cows, which can lead to the contamination of the milk from secreted pus common in udder inflammation..

In addition, milk produced by rBGH-treated cows has higher concentrations of insulin-like growth-factor-1 (IGF-1). Higher levels of IGF-1 have been indicated as a potential risk factor in prostate cancer. IGF-1 has been found to promote the transformation of human breast cells to cancerous forms among other negative health effects. milk does produce and thicken the mucus in the respiratory system. Mucus should be thin so that it can flush out bacteria and virus. Milk binds up this mucus. Therefore, the impurities are not washed out properly. This contributes immensely to sinus, bronchial and asthma problems. Cows diagnosed with Johne's Disease have diarrhea, and heavy fecal shedding of bacteria. This bacteria becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, the milk-borne bacteria will begin to grow in the human host, and the results are irritable bowel syndrome and Crohn's Disease. CROHN'S DISEASE PUS The pus comes from infected udders on the cows known as mastitis. Homogenizing
7. Most milk is homogenized to reduce the size of the remaining milk fat particles. This prevents the milk fat from separating and floating to the surface as cream. It also ensures that the milk fat will be evenly distributed through the milk. The hot milk from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a multiple-cylinder piston pump and is forced through very small passages in an adjustable valve. The shearing effect of being forced through the tiny openings breaks down the fat particles into the proper size.
8. The milk is then quickly cooled to 40° F (4.4° C) to avoid harming its taste. Fortifying
5. Vitamins A and D may be added to the milk at this time by a peristaltic pump, A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. The milk is then fortified and pasteurized which automatically dispenses the correct amount of vitamin concentrate into the flow of milk. Milk Process Cleaning
11. To ensure sanitary conditions, the inner surfaces of the process equipment and piping system are cleaned once a day. Almost all the equipment and piping used in the processing plant and on the farm are made from stainless steel. Highly automated clean-in-place systems are incorporated into this equipment that allows solvents to be run through the system and then flushed clean. This is done at a time between the normal influx of milk from the farms. Packaging
9. The milk is pumped into coated paper cartons or plastic bottles and is sealed. In the United States most milk destined for retail sale in grocery stores is packaged in one-gallon (3.8-liter) plastic bottles. The bottles or cartons are stamped with a "sell by" date to ensure that the retailers do not allow the milk to stay on their shelves longer than it can be safely stored.

10. The milk cartons or bottles are placed in protective shipping containers and kept refrigerated. They are shipped to distribution warehouses in refrigerated trailers and then on to the individual markets, where they are kept in refrigerated display cases. Pasteurizing
6. The milk—either whole milk, skim milk, or standardized milk—is piped into a pasteurizer to kill any bacteria. There are several methods used to pasteurize milk. The most common is called the high-temperature, short-time (HTST) process in which the milk is heated as it flows through the pasteurizer continuously. Whole milk, skim milk, and standardized milk must be heated to 161° F (72° C) for 15 seconds. Other milk products have different time and temperature requirements. The hot milk passes through a long pipe whose length and diameter are sized so that it takes the liquid exactly 15 seconds to pass from one end to the other. A temperature sensor at the end of the pipe diverts the milk back to the inlet for reprocessing if the temperature has fallen below the required standard. Separating
4. The cold raw milk passes through either a clarifier or a separator, which spins the milk through a series of conical disks inside an enclosure. A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk. A separator performs the same task, but also separates the heavier milk fat from the lighter milk to produce both cream and skim milk. Some processing plants use a standardizer-clarifier, which regulates the amount of milk fat content in the milk by removing only the excess fat. The excess milk fat is drawn off and processed into cream or butter. Collecting
1. Dairy cows are milked twice a day using mechanical vacuum milking machines. The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank where it is cooled to about 40° F (4.4° C).
2. A refrigerated bulk tank truck makes collections from dairy farms in the area within a few hours. Before pumping the milk from each farm's tank, the driver collects a sample and checks the flavor and temperature and records the volume.
3. At the milk processing plant, the milk in the truck is weighed and is pumped into refrigerated tanks in the plant through flexible stainless steel or plastic hoses. Dairy cows are milked twice a day using mechanical vacuum milking machines. The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank.

There are several hundred thousand dairy farms and several thousand milk processing plants. Some plants produce only fluid milk, while others also produce butter, cheese, and other milk products. JAN BAJADI GRACE GELADRINO Fonterra was formed in 2001 from the merger of the two largest co-operatives, New Zealand Dairy Group and Kiwi Co-operative Dairies, together with the New Zealand Dairy Board, which had been the marketing and export agent for all the co-operatives. By the late 1990s, there were four co-operatives: the Waikato-based New Zealand Dairy Group, the Taranaki-based Kiwi Co-operative Dairies, Westland Milk Products and Tatua Co-operative Dairy Company. On 19 December 2007 Campina and Friesland Foods announced that the companies are exploring the possibility to merge. The EU approved the merger of the two cooperatives provided that they sell certain cheese and dairy drink divisions.

(Alaska Milk Corporation) The original company bearing the corporate name was founded in 1919 by Isaac Carasso in Barcelona as a small factory producing yoghurt. The factory was named Danone, a Catalan diminutive of the name of his first son, Daniel Carasso. Nestlé was formed in 1905 by the merger of the Anglo-Swiss Milk Company, established in 1867 by brothers George Page and Charles Page, and Farine Lactée Henri Nestlé, founded in 1867 by Henri Nestlé.
Nestlé S.A. is a Swiss multinational nutritional and health-related consumer goods company headquartered in Vevey, Switzerland. It is the largest food company in the world measured by revenues. POPULAR BRANDS Arla Foods is the seventh largest dairy company in the world

Fonterra Co-operative Group Limited is a New Zealand multinational dairy co-operative owned by almost 10,500 New Zealand farmers. The company is responsible for approximately 30% of the world's dairy exports

Fonterra effectively has monopsony control of the New Zealand domestic and export dairy industry.

In 2011, Nestlé was listed No. 1 in the Fortune Global 500 as the world's most profitable corporation. With a market capitalization of $ 200 billion, Nestlé ranked No. 13 in the FT Global 2011.

FrieslandCampina is a Dutch dairy cooperative. It is the result of the merge between Royal Friesland Foods and Campina. C O BEN
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