This document provides an overview of milk, cream, yogurt, and cheese. It discusses the nutritional value of milk and different types of milk like whole, skimmed, evaporated, condensed, and dried milk. It also describes the processes of pasteurization, homogenization, sterilization, and ultra-heat treatment used to treat milk. The document defines cream and lists common types. It then summarizes how yogurt is made and its health benefits. Finally, it outlines the cheese-making process and provides examples of soft, semi-hard, and hard cheeses as well as uses, storage, and nutritional value of cheese.

1. Milk, Cream,
Yoghurt and
Cheese
By: Prajwol Manandhar

2. Introduction to
Milk

3. Introduction..
• Milk is a nutritious white liquid produced
produced by all female mammals for feeding
their young ones
• Popular sources of milk are cow, buffalo and
yak beside goats, ewes
• Consuming milk provides us fats, proteins,
carbohydrates, minerals and vitamin A, B, C, D

4. Introduction..
• Food value of 500 ml milk is equal to 3 eggs or 125 to
150 gm meat.
• Milk can be used fore preparation of varieties of
dishes and beverages.
• Milk contains 87% of water with suspended droplets
of fat

5. Types of milk treatment
Pasteurization
A method of treating food by heating it to a
certain point to kill pathogenic (disease-
causing) organisms but not harm the flavor
or quality of the food.
Milk is pasteurized by heating it to about
145°F (63°C) for 30 minutes or, using the
"flash" method, by heating it to 160°F
(71°C) for 15 seconds, followed by rapid
cooling to below 50°F (10°C), at which
temperature it is stored.

6. Types of milk treatment..
Homogenization
Homogenization is the process of breaking down
the fat molecules in milk so that they stay
integrated rather than separating as cream.
Homogenization is a purely physical process
nothing is added to the milk.

7. Sterilization
Sterilized milk may be defined as (homogenized) milk
which has been heated to a temperature of 1000C or
above for such lengths of time that it remain fit for
human consumption for at least 7 days at room
temperatures.
The term “sterilization” when used in association with
milk, means heating milk in sealed container
continuously to a temperature of either 1150C for 15
minutes or at least 1300C for a period of 1 second or
more in a continuous flow and then packed under
aseptic condition in hermetically sealed containers to
ensure preservation at room temperature for a period
not less than 15 days from the date of manufacture
Types of milk treatment..

8. Ultra heat treatment (UHT)
Ultra-high temperature processing (UHT), ultra-heat
treatment, or ultra-pasteurizationis a food
processing technology that sterilizes milk, by heating
it above 135 °C (275 °F) – the temperature required
to kill spores in milk – for 2 to 5 seconds. UHT is most
commonly used in milk production, but the process is
also used for fruit juices, cream, soy milk, yogurt,
wine, soups, honey,
Types of milk treatment..

9. Types of milk
• Whole Milk
It’s a milk which is pasteurized and homogenised
having 3% fat content

10. Types of milk
• Skimmed milk
Its is the milk left after the cream
has been skimmed off. This
process results in light,
nutritious milk with low fat
content up to 0.01%

11. Types of milk
• Semi- skimmed milk
This milk has fat content of
between 1.5 to 1.8%
which are processed
through UHT process

12. Types of milk
• Evaporated milk
This milk is homogenized and then
heated to
80O C for 15 minutes Evaporated
milk, known in some countries as
"unsweetened condensed milk", is
a shelf-stable canned cow's milk
product where about 60% of the
water has been removed from
fresh milk.

13. Types of milk
• Condense milk
Condensed milk is cow's milk from
which water has been removed.
Its a very thick, sweet product,
which when canned can last for
years without refrigeration if not
opened. The product is used in
numerous dessert dishes in many
countries

14. Types of milk
• Dried milk
Dried milk is a milk where amount of moisture
present in the milk is completely removed by
heating to produce solid powder

15. Cream
Cream is a dairy product composed of the
higher-fat layer skimmed from the top
of milk before homogenization.
In un-homogenized milk, the fat, which is less
dense, eventually rises to the top. In the
industrial production of cream, this process is
accelerated by using centrifuges called
"separators"

16. Types of Cream
• Half cream, minimum fat content of 12%
• Single cream, minimum fat content of 18%
• Whipped cream, minimum fat content of 35%
• Double cream, minimum fat content of 48%
• Plastic/clotted cream, minimum fat content of
55%

17. Introduction to yoghurt
Traditional yogurt is made by adding two bacterial cultures to
milk to "ferment" the lactose into lactic acid, creating a tart,
sour flavor and thick consistency. If the yogurt is chilled after
fermentation, the bacteria remain alive and the product can
be labeled as containing "live" or "active" cultures. Like milk,
yogurt contains important nutrients such as protein and
calcium.

18. Introduction to cheese
• Cheese is described as dairy product which is
made by coagulated milk, cream, skimmed
milk and mixture of these with rennet and
bacterial culture

19. Milk
Warm milk
Add starter/ culture/rennet
Forms gel
Cut into desired shape
Drain to form fresh cheese
Cheese making process

20. Mild heat
Whey
separation
Curd
forms
Place in
molds
Place in
molds
Curd
forms
Whey
separation
Medium
heat
Medium
high heat
Cheese making process..
Whey
separation
Curd
forms
Place in
molds

21. Lower pressure
press
66% WC
Short maturation
8 Weeks
Soft cheese Semi hard cheese
2-3 months
Medium
maturation
Medium pressure
press
62% WC
High pressure
press
54% WC
Cheese making process..
long
maturation
3 month
Hard Cheese

22. Example of soft cheese
• Cottage cheese
• Cream cheese
• Feta cheese
• Ricotta cheese
• Mascarpone

23. Example of semi hard cheese
• Edam cheese
• Gouda cheese
• Swiss cheese
• Romano cheese
• Monterey Jack
•

24. Example of hard cheese
• Manchego cheese
• Mimolette cheese
• Tuscano cheese
• Parmesan cheese

25. Uses of cheese in kitchen
Grilling in potato based dishes
Baking for cheese cake, cheese straw
Sauce for eggs and pasta
Frying for cheese balls, omelet and fritters
Flavoring for soup, salad and pasta

26. Storage of cheese
All cheese should be stored in cool dry & well
ventilated store and whole cheese should be
turned occasionally if being kept for length of
time.
Cheese should be kept away from other food
items as its smell contaminates other food easily

27. Nutritive value of cheese
Cheese is highly concentrated form of food.
Fat, Protein, Minerals, Salt, Vitamin A&B are
present in cheese due to which it acts as a
excellent body building, energy yielding &
protective food