Milk
Milk represents a major ingredient in our diet- poured over cereals, drunk in glasses, in tea and coffee- but it also enters the composition of many dishes especially desserts such as ice-cream, custard, pancakes, rice puddings, etc. It is particularly high in calcium, but it is also fairly in fat

COMPOSITION:
Protein -11%
Fats -3%
Minerals -1%
Vitamins -1%
Carbohydrates -2%
Water -82%

There are many types of milk consumed though mostly it is cows milk, goats milk and sheep’s milk.

PASTEURIZATION OF MILK:
Almost all fresh milk is marketed as pasteurized these days, as this is a precaution to guard against food poisoning. To pasteurize milk one has to heat it to a high temperature below boiling point by one of the two methods:
1) The flash Method: Milk is brought to 71*c. And held there for not less than 15 seconds
2)Holding Method: In this method the milk is heated to 62*c. and held at this temperature for not less than 30 minutes.

KINDS OF MILK:
Whole Milk: which contains at least 3.5% of butter fat, which gives it that wholesome taste

HOMOGENIZED MILK:
It is whole, pasteurized, and treated so that its fat globules are broken to the extent that there is no separation of fat from the milk. It is a mechanical process which reduces the size of the fat and then mixes them together. This is the best milk to use for Tea and Coffee.

SKIMMED MILK:
This is milk without any fat. Basically it is a fat buster, low calorie produce.

BUTTERMILK:
It was originally the by product or rather a by product while making butter.
Today buttermilk is made from pasteurized milk with an addition of lactic acid bacteria.

MILK POWDER:
This is whole milk with from which the water is removed by either spray drying or by roll drying processes.