Dairy product
Annotation or definition.
|
Lucerne Milk Whole 1 Gallon - 128 Fl. Oz. 1 gallon (US) = 3785.411784 milliliter 
Lucerne Milk Lowfat 1% Milkfat - Half Gallon 
What is milk? Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. Throughout the world, there are more than six billion consumers of milk and milk products. Over 750 million people live within dairy farming households. Types of Milk  Types of consumption There are two distinct types of milk consumption: a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. When you next go to the supermarket, have a look at the dairy shelves. You’ll find an astonishing range of milk. In addition to flavoured or filtered or fortified milk, you will find milk with 0.1%, 1%, 2% and 4% fat, and the consumer in England and Wales (but not Scotland) can also choose between raw milk and heated treated milks that have been pasteurized, sterilized or ultra heat treated. There is also homogenized and organic cow’s milk, not to mention goat’s milk and soya milk. Milk Varieties and brands Milk products are _____ in a number of varieties based on types/degrees of additives (e.g., vitamins), age (e.g., cheddar), coagulation (e.g., cottage cheese), farming method (e.g., organic, grass-fed). fat content (e.g., half and half), fermentation (e.g., buttermilk), flavoring (e.g., chocolate and strawberry), homogenization (e.g., cream top), reduction or elimination of lactose, mammal (e.g., cow, goat, sheep), packaging (e.g., bottle), pasteurization (e.g., raw milk), water content (e.g., dry milk) Dairy product A dairy product or milk product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, water buffaloes, goats, sheep, yaks, horses, camels, domestic buffaloes, and other mammals. |
Types of dairy products
Dairy production and products
Cow's milk collected and production of milk products
| Liquid milk |  1 Gallon |
| Fermentation of milk(yoghurt, koumiss, dahi, labneh, ergo, tarag, kurut and kefir) |  Unstirred Turkish Süzme Yogurt (strained yogurt), with a 10% fat content |
| Cheese |  Coulommiers cheese |
| Butter |  Western-pack shape butter |
| Condensed milk |  An opened can of condensed milk |
| Evaporated milks | |
| Dry milk | |
| Cream | |
| Whey products | |
| Casein | |
| Strained yogurt | |
| How to Make Ghee |  |
|
Types and characteristics Milk processors produce a wide range of milk products: Liquid milk is the most consumed, processed and marketed dairy product. Liquid milk includes products such as pasteurized milk, skimmed milk, standardized milk, reconstituted milk, ultra-high-temperature (UHT) milk and fortified milk. Worldwide, less and less liquid milk is consumed in its raw form. Fermented milks are commonly used to make other milk products. They are obtained from the fermentation of milk using suitable microorganisms to reach a desired level of acidity. Fermented products include yoghurt, koumiss, dahi, labneh, ergo, tarag, kurut and kefir. Cheeses are produced through the coagulation of milk protein (casein), which is separated from the milk’s whey. Hundreds of varieties of cheese are produced, many of them being characteristic to a particular region of the globe. However, most cheese is produced in developed countries. Cheese can be soft, hard, semi-hard, hard ripened or unripened. Cheese’s diverse characteristics derive from differences in the compositions and types of milk, processes applied and microorganisms used. Traditional cheeses produced in developing countries include ayib, gibna bayda, chanco, queso fresco, akawieh and chhurpi. Butter and ghee are fatty milk products. Butter is produced by churning milk or cream; in many developing countries, traditional butter is obtained by churning sour whole milk. Ghee is obtained by removing the water from butter and is especially popular in South Asia. Ghee has a very long shelf-life of up to two years. Condensed milk is obtained from the partial removal of water from whole or skimmed milk. Processing includes heat-treating and concentration. Condensed milk can be sweetened or unsweetened, but most is sweetened. In Latin America, for example, condensed milk is often used in cooking and baking instead of jam. Evaporated milks result from the partial removal of water from whole or skimmed milk. Processing includes heat-treating to make the milk bacteriologically safe and stable. Evaporated milks are generally mixed with other foods, such as in milky tea. Dry milk or milk powder is obtained from the dehydration of milk and is usually in the form of powder or granules. Cream is the part of milk that is comparatively rich in milk fat; it is extracted by skimming or centrifuging the milk. Cream products include recombined cream, reconstituted cream, prepared creams, pre-packaged liquid cream, whipping cream, cream packed under pressure, whipped cream, fermented cream and acidified cream. Whey products: According to _____, whey is “the liquid part of the milk that remains after the separation of curd in cheese making. Its main food use is in the preparation of whey cheese, whey drinks and fermented whey drinks. The main industrial uses are in the manufacture of lactose, whey paste and dried whey.” Whey can be sweet (from the production of rennet-coagulated cheeses) or acid (from the production of acid-coagulated cheeses). Casein is the principal protein in milk and is used as an ingredient in several products, including cheese, bakery products, paints and glues. It is extracted from skimmed milk by precipitation with rennet or by harmless lactic acid-producing bacteria. Strained yogurt Alternative names chak(k)a, Greek yogurt, labneh, suzma, yogurt cheese How to Make Ghee What is Ghee? In technical terms, Ghee is a clarified, unsalted butter with the milk proteins removed.
|
|
|
Dry Milk Products
Whole Milk Powder Nonfat Dry Milk / Skim Milk Powder Dry Buttermilk MPC / MPI Milk Permeate Powder Description  Nestle Nido Fortified Evaporated Whole Milk in 56.3oz (3.52lb / 1.6kg) can. Every glass of Nido Fortificada has 20% of the daily value of vitamin C and 30% of the daily value of Iron. Nestle Nido Fortified Good Food, Good Life. Product of Mexico. Size: 3.52 Pound Canister Nutritional Facts: Powdered milk is produced by extracting water and fat from pasteurized milk, and has the following added: vitamins and minerals such as A,D,E, K, magnesium, calcium, zinc, potassium and phosphorous. Vitamin A is beneficial for your vision, immune system, reproductive system, and aides in cellular growth. Vitamin D helps your bones, joints, and heart. It also helps your intestines to absorb calcium and phosphorous. Vitamin K aides in proper blood clotting. Vitamin E is an antioxidant that protects cell membrane and stimulates your body’s immune response to disease. Powdered Milk contains a carbohydrate called lactose. Lactose aides’ diabetics because it doesn’t increase blood glucose levels and digests more slowly than glucose. If you are Lactose Intolerant you may have a hard time with powdered milk and might want to find another source of vitamins and calcium. Milk, much like red meat, contains 20 different amino acids required to maintain proper health of the human body. Powdered Milk is produced by removing most of the water through a drying process. Back in the day, this was done by drum drying. This process was accomplished by applying a thin layer of milk to a heated drum and once the water had evaporated, the dry milk particles were scraped off the drum. However, this method tends to create a cooked flavor due to over-exposure to heat. Today a process known as spray drying is used. This process is done by taking pasteurized milk in an evaporator to approximately 50% milk solids. The concentrated milk is then sprayed into a heat chamber where the water evaporates almost instantly, leaving fine particles of milk powder. (Information found here.) Different Types of Milk Powder: Whole Milk Powder; Between 26% and 40% milk fat with no more than 5% moisture. Skim Milk Powder and Non-Fat dry milk; Contains 1.5% or less milk fat and 5% or less of moisture. Buttermilk Powder; Buttermilk powder is made from buttermilk that is churned, pasteurized and condensed. It has 4.5 percent milk fat and less than 5% moisture Milk Powder Plant |
| What is pasteurization? |
|
Gallons to Pounds Conversion
Gallons to Pounds Conversion is dependent on the density of the liquid you are converting. Therefore, calculating it manually without any tool is not recommended. Instead, we recommend you use our simple converter that considers the density of the liquid before converting gallons to pounds. The standard formula needed for the calculation is the following equation:  Density= volume mass Without knowing the density of the liquid, we are incapable of converting gallons to pounds. However, as we said earlier, please make use of our Density Calculator and instantly get the density of a liquid by providing the mass and volume. If you have trouble with different density or volume units, head to these Density Conversion and Volume Conversion tools. |
| Here are further guidelines. State department of food and supplies |