AEIJST - February 2017 - Vol 5 - Issue 02 ISSN - 2348 - 6732

Dairy Milk and Their Products: An Assessment

*Dr. Manjunatha Y C
*Guest Lecturer, Dept. of Zoology, HPPC. Govt. First Grade College, Challakere-5477522.
Karnataka, INDIA
Abstract: Various animals are related for the purpose of yielding milk and meat in India. Our
India is the largest producer of milk in the world. This article deals with the dairy milk and
their various products like Pasteurization Drinking Milk, Fat Content of Drinking Milk, Ultra
High Temperature Milk, Flavoured Milk Drinks and other related so on.
Key Words: Dairy milk, Milk product, Drinking milk, Fat content, Milk temperature
Introduction:
Milk is an important product of dairy products and it is the most nourishing of all foods
and a favorite dink of people throughout the world. Milk has almost all the substances that
people need for growth and good health. It contains water, carbohydrates, fats, proteins,
minerals, and some vitamins.
Over all female mammals produce milk to feed their young. Cows and she Buffalos
provide most of the milk in various countries of the world. The milk is taken from the farm to
a factory, where it is prepared for drinking and eating.
Depending upon the availability and regional considerations different animals are
reared for the purposes of milk in India. India is the worlds largest producer of milk. The
majority of the milk consumed is also in liquid from in India. Over 53% of milk produced in
India is from the water buffalo and a majority of milk processing plants in the county depend
upon buffalo milk.
Pasteurization Drinking Milk:
Very important stages is pasteurization or heating. Pasteurization kills germs called
bacteria that may be in the milk. Picture 1 shows the different kinds of milk and their fact
percentage. Hence, Reduced fat milk contains 2% fat, Low fat milk consist 1% fat and Skim
milk has almost no fat.

Picture-1 Kinds of Milk and their Fat Pecentage

Fat Percentage

2%
1%
0%
Reduced-fat milk Low fat milk Skim milk

Fat Content of Drinking Milk

Table 01 shows the Based on the fat content of Drinking milk is a standardised,
homogenised and pasteurized dairy product. Drinking milk with a 2.5% fat content is the
most common type of drinking milk in Estonia. Pasteurized milk is white, with the slightly
sweet taste characteristic of milk and without any additional flavours or aromas.

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 AEIJST - February 2017 - Vol 5 - Issue 02 ISSN - 2348 - 6732

Sl.No. Category Content

1 Skimmed Milk Fat Content not over 0.5%
2 Semi-Skimmed Milk Fat content between 1.5% and
18%
3 Whole Milk Fat content not bellow 3.5%

Ultra High Temperature Milk

This is milk with various fat contents that is standardised, homogenised and processed
at a temperature over 100 C, and packaged aseptically. UHT milk is white, with a slightly
sweet taste.
Flavoured Milk Drinks
Flavoured milk drinks are usually made from UHT milk with various fat contents by
adding sugar, cocoa, juice, coffee, flavouring agents or other ingredients. The most popular
flavours are chocolate, strawberry and banana. Flavoured milk drinks are also produced by
adding flavouring agents to drinking milk. Milk drinks typically dont contain over 30% of
additional ingredients.
Diagram-1: Difference between Ultra

Brief explanation of milk products

Fresh Cream:
Cream is prepared by churning milk; the fat comes on the top such is separated by draining
out the liquid. It is known as cream with 10-70% fat contents or it is a dairy product of
milk and also is composed of the higher-butterfat or milk fat layer skimmed from the top
of milk before homogenization. Homogenization means any of several processes used to make
a mixture of two mutually non-soluble liquids the same throughout In un-homogenized milk,
the fat, which is less dense, will eventually rise to the top. In the industrial production of
cream, this process is accelerated by using centrifuges called separators. Separators mean
a centrifugal device that separates milk into cream and skimmed milk. In many countries,
cream is sold in several grades depending on the total butterfat content. Cream can be dried
to a powder for shipment to distant markets. Cream has high levels of saturated fat. Saturated
fat is a fat in which the fatty acids all have single bonds. We can see the some images of Fresh
cream of products of milk bellow:

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 AEIJST - February 2017 - Vol 5 - Issue 02 ISSN - 2348 - 6732

Fermented Milk Products

Fermented milk product is an another important product of milk and it is also known
as cultured dairy foods, cultured dairy products. Fermented milk has taste items of milk
products. It has been grown in laboratories allowing for a wide range of cultured milk
products with different tastes. You can see the some images about it.

Fig-2

Fermented Milk Products

Bellow image figure shows the fermented milk products. Milk product of fermented has Cheese
milk, Kefir milk, Yogurt milk, Addophilus milk and Cultured butter milk.

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 AEIJST - February 2017 - Vol 5 - Issue 02 ISSN - 2348 - 6732

Curd:
Milk is converted to curd due to bacterial activities. Curds are a dairy product obtained by
coagulating milk in a process called curdling.

Cheese: Cheese is coagulated milk protein-casein with fat and water called Cheese.
Butter Milk: Butter milk is the left over liquid after removal of butter and also the milk
contains milk Desserts Concentrated Milk Products and so on.
Conclusion:
Milk is an important product of dairy products and it is the most nourishing of all foods and a
favorite dink of people throughout the world. Milk has almost all the substances that people
need for growth and good health. It contains water, carbohydrates, fats, proteins, minerals,
and some vitamins. Finally at presently it is very needful for each and every body in the world.
Reference:
1. Crotty, R. (1980). Cattle, economics and development. UK: Commonwealth Agricultural
Bureaux.
2. Hill, D.H. (1977). Cattle and buffalo meat production in the tropics. London: Longman group
Ltd., Intermediate Tropical Agriculture Series.
3. Weaver, Sue (2005). Sheep: small-scale sheep keeping for pleasure and profit. 3 Burroughs
Irvine, C A 92618: Hobby Farm Press, an imprint of BowTie Press, a division of BowTie Inc.
4. Suresh, K. Rao and Sanjan Rawat. (2013). Economic importance of animal husbandry, New
Delhi: Campus books international.
5. https://en.wikipedia.org/wiki/Cream
6. https://www.google.co.in/search?q=Fresh+cream+of+milk+product&biw
7. https://www.google.co.in/search?q=fermented+milk+products&biw

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