1" Detailed Project Profles on Dairy and Daiy Products STANDARDISATION OF WHOLE MILK AND CREAM. In many countries, milk and cream sold for consumption must contain a legally fixed fat percentage, although sight variations are usually allowed. In Denmark, for example, the fat content of heat-treated Whole milk must be 3.5%, in low-fat milk 1.5% and 0.5%, and in skimmilk 0.1% The various types of cream must have a fat content of 9, 13, 18, of 36%, respectively In order to comply with these regulations, itis necessary to standardise the fat content This can be done in various ways depending on the stage at Which standardisation is carried out, Standardisation before or during heat treatment is to be preferred as the danger of subsequent contamination is thereby reduced Standardisation will normally take place automatically during the separating and pasteurising process It may, however, be done manually as a batch process, in which case the table below may be used The figures above the shaded lines indicate the amount in kg of skimmilk to be added per 100 kg Whole milk when the fat content is too high. The figures below the shaded lines indicate the amount in kg of cream with 30% fat to be added per 100 kg whole milk when the fat content is too low. DAIRY PRODUCTS Dairy products are generally defined as food produced from the milk of mammals. They are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. The human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, camels, and other mammals are other sources of dairy products consumed by humans. ‘Types of Dairy Products + Milk, after optional homogenization, pasteurization, in several grades atter standardization of the fat level, + Cream, the fat skimmed off the top of milk or separated by machine-centiftuges + Sour cream, cream that has been fermented by the bacteria Streptococcus lactis and Leuconostoc citrovorum + Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as sour + Milk powder (or powdered milk), produced by removing the water from milk + Whole milk & buttermilk. + Skim mille + Cream + High milk-fat & nutritional powders (or infant formulas) + Cultured and confectionery powders + Condensed milk, milk which has been concentrated by evaporation, often with sugar added for longer life in an opened can + Evaporated milk, (less concentrated than condensed) milk without added sugar + Khoa * Infant formula, dried milk powder with specific additives for feeding human infants * Butter, mostly milk fat, produced by churning cream + Buttermilk, the liquid left over after producing butter from cream, often dried as livestock food2 Detailed Project Profles on Dairy and Daiy Products + Ghee, clarified butter, by gentle heating of butter and removal of the solid matter + Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds + Curds, the soft cutdled part of milk (or skim milk) used to make cheese (or casein) + Whey, the liquid drained from curds and used for further processing or as a livestock food + Cottage cheese + Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese made from skim milk with cream added to the curd + Casein + Caseinates + Yogurt, milk fermented by Streptococcus salivarius ssp, thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus + Lassi + Gelato, slowly frozen milk and water + Ice cream, slowly frozen cream and emulsifying additives + oe milk + Frozen custard + Frozen yogurt, yogurt with emulsifiers that is frozen SIGNIFICANCE OF MILK AND DAIRY PRODUCTS FOR HUMANS Milk contains components that are essential to humans such as proteins, carbohydrates, fat, water, all the B-vitamins, vitamins A and D, calcium and phosphorus. It also provides energy. An Important protein in milk is casein (in many cases 80% of the milk protein). This is the base for cheese making. Casoin is linked to calcium phosphate, which is why milk contains a relatively large amount of this salt that is a very important nutrient for humans and animals, In addition to casein, milk contains whey proteins (20% of the milk protein). The whey proteins are in ‘most cases not incorporated in the cheese: they remain in the whey. Whey proteins (globulins and albumins) have a very high nutritive value. Milk protein is of a high quality. This means that the human body can use a large part of the protein efficiently. Proteins in various other foodstuffs have a complementary effect. In combination with cereals, potatoes, meat, eggs or nuts in one meal, the body can use an even greater percentage of the milk protein. Apart from milk, there are other animal protein sources such as fish and meat. Vegetable protein, which is also important in making the body's proteins, is found in cereals and pulses. Protein is needed by the body for growth, replacement of wotn-out body proteins and the production ‘of compounds that the body needs. Milk sugar (lactose) is a carbohydrate, a necessary component to keep the body going. Our bodies burn carbohydrates in the same way an oven burns wood. Through this combustion, energy is released which is used by our bodies for many kinds of activities. Milk fat is present in the form of small fat globules, which have a lower weight than the other components of the mik. When cow milk is allowed to stand, these globules collect on top of the milk and form a layer of cream. Buffalo milk also forms some cream on top, but other kinds of milk, such as that of sheep and goals, hardly form a layer of fat at all. For these types of milk one needs to separate the cream from the milk, Mik fat is easy to digest. The body uses fat as a fuel or stores it as fat reserves.