Milk

Front

HOMOGENISED MILK

Back

-Heated to 60 degrees c

-Forced through a very small tube of high pressure

-Fat globules broken into fine droplets

Front

PASTURISED MILK

Back

-Heated to 63 - 65 degrees c

-Heated for 30 minutes or more

-Cooled rapidly below 10 degrees c

Front

STERILISED MILK

Back

-First pre-heated then homogenised

-Heated up to a temperature above boiling point

-Further heated in hemetic sealed bottles

-Ensure the destruction of all micro-organism

Front

UHT (ULTRA HEAT TREATMENT)

Back

-First homogenised

-Then heated to a high temperature of 130 - 150 degrees c

-Heated for at least 1 second

Front

EXAMPLES ON 'DIFFERENT TYPES OF MILK'

Back

-Low-fat

-Skimmed milk

-Evaporated milk

-Condensed milk

-Powdered milk

Front

IMPORTANT NOTES ON MILK

Back

-Should be stored in original container

-Should be kept away from strong smelling food

-Unused milk in pitcher should not be returned to original container to avoid cross contamination

-Should not be left at room temperature for more than 2 hours

Front

IMPORTANT NOTES ON FROZEN MILK

Back

-May be frozen for up to 3 months

-Thaw in the refrigerator

-If milk separate after thawing, shake well or beat with electric beater

Front

WHAT IS IT FOR?

Back

-Added to beverage for flavour

-Used as thickening agent with starch

-Baking

-Main ingredient in many by-products

Front

MILK BY-PRODUCTS

Back

-Butter

-Cream

-Yoghurt

-Ice-cream

-Buttermilk

-Ghee

-Cheese