LESSON VI

DAIRY PRODUCTS

Learning Outcomes:
At the end of the topic the students are expected to:
1. Understand the different compositions of the healthiest types of cheese.
2. Make at least two types of butter.
3. Show love and eagerness in making butter.

Dairy products or milk products are a type of food produced from or containing

As an agricultural product, milk, also called dairy  milk, is extracted from farm animals during or soon
after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy
cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder,
yet it exports few other milk products. The ever-increasing rise in domestic demand for dairy products
and a large demand-supply gap could lead to India being a net importer of dairy products in the future.
New Zealand, Germany and the Netherlands are the largest exporters of milk products. China and Russia
were the world's largest importers of milk and milk products until 2016 when both countries became
self-sufficient, contributing to a worldwide glut of milk.

Milk is the most valuable protein food that widely consumed by people all over the world. The milk as a
raw food is easily available on various dairy farms that are processed to the increases the variety of
nutrients. The milk processing plants include a range of milk processing equipment to perform or
handling the various operations of milk like heat treatments, pasteurization, homogenization and some
others. The milk plants include the fluid milk production, cheese production, yogurt production, ice
cream production to make the huge variety of milk products like cheese, butter, cream, skimmed milk,
yogurt, toned milk or double toned milk and much more.
The milk processing section in processing plants contains all operations of milk like collecting milk from
farmers, storing milk in tanks then separating, pasteurizing and homogenizing for making good quality
milk products by using some milk processing equipment that is described below.

 Milk Tanks: The milk tanks are the prime components in any milk processing plants that used to
store raw milk, skimmed milk or cream. The pre-stack tanks, milk tanks, interim tank and mixing
tanks are mainly used in processing plants to provide good quantity milk.
 Pasteurizers: Pasteurization is the process of heat treatment of a product to reduce enzymatic
activity and kill pathogenic bacteria. This process can be done by using pasteurizers The main
purpose of pasteurization in dairy plants is to make the product safe for use and to extend
product shelf life.
 Separators: After pasteurizers, the separators come as third main equipment in milk plants that
ensure the excellent products quality and high performance in milk skimming by preventing
intake of destructive air.
 Homogenizers: At last, the homogenizer helps to achieve the different variety of products,
improves the texture, taste and viscosity of cream or juice-based drink and prevents a cream
line and sedimentation in the milk products.
 Concentrated milks

 Concentrated milk products are valued for the unique tastes and for the long-shelf-life qualities.
When it comes to evaporated milk for instance, it is made by heating raw milk in a partial
vacuum so that the boiling point is raised to 43–60°C/110–140°F until it has lost about half its
water. 

What is Yogurt?

From a regulatory point of view, Yogurt is a milk product obtained by fermentation of milk specific
microorganisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii
subsp. bulgaricus  and Streptococcus thermophilus.
Codex Alimentarius. Milk and Milk Products. Second Edition. FAO/OMS, 2011
How is yogurt made?
Manufacturers have responded to the growth in yogurt consumption by introducing many different
types of yogurt, including Greek yogurt, low-fat and no-fat yogurt, creamy, drinking, bio-yogurt, frozen,
etc… However, the basic ingredients and manufacturing are essentially consistent:

 Raw milk is first transported from the farm to the manufacture where it will be processed.
 When the milk arrives at the plant, its composition is modified before it is used to make yogurt.
The milk is then standardized for its dry matter, pasteurized (176°F or 80°C) and homogenized
 When pasteurization and homogenization are completed, the milk has to cool to 109.4-114.8° F
(43-46° C) and the fermentation culture is added in a concentration of about 2%. Cultures consist
of two lactic acid bacteria: Streptococcus thermophilus  and  Lactobacillus delbrueckii  subsp.
bulgaricus. These are the specific ferments of yogurt, which generates its consistency, flavor,
aroma and health benefits, such as a facilitated digestion.
  After cooling, fruits, sugar, and other ingredients can be added to obtain a large variety of
products and yogurt is packaged afterwards.
 Finally, the product is cooled and stored at refrigeration temperatures (40°F or 5° C) to slow
down the physical, chemical and microbiological degradation.
BUTTER
It’s an emulsion of water dispersed in fat. Fresh milk or cream, on a microscopic level, is basically tiny
bubbles of fat suspended in liquid. Protein membranes surround each bubble, keeping the fat from
sticking together. But when you agitate the liquid (a.k.a. churn butter, old-school style) you break
those membranes, and all the little bits of fat break out and stick together.

Different kinds of butter 

Unsalted Butter
Sometimes called “sweet cream butter,” this is the most versatile variety. It will see you through every
cooking job, from baking to sautéing. Made from only milk or cream (or sometimes both), it contains at
least 80 percent milk fat—the fatty particles in milk that are separated out to make cream.

Salted Butter

Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering
bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.

Clarified Butter

Butter is an emulsion made from fat, water, and milk solids. When you heat butter slowly, you'll notice
that it starts to separate into these three components: white milk solids, foam (which is the water
evaporating), and bright yellow clarified butter fat. Basically, clarified butter is "pure" fat without the
milk solids or water—it's richer and more shelf-stable than traditional butter. It has its own deliciously
toasty flavor and a higher smoke point, too, which make it ideal for high-heat searing and roasting, or
for finishing dishes. Ghee is one well-known type of clarified butter.

Organic Butter
Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed
grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used
like conventional butter.

Whipped Butter

This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard
butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often
half) and a lighter texture. Best for spreading on toast and finishing dishes, whipped butter is not
recommended for baking or cooking.

European-Style Butter

This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to 85
percent for most brands—European-style butter has less moisture than standard butter and so produces
extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also called “cultured”)
cream, it has a slight tang. European-style butter can be used for all cooking tasks.

Plant-Based Butter

These are a game changer for those with dairy allergies or anyone practicing a vegan diet. Plant-based
butters—like the new Country Crock Plant Butter line that features avocado, almond, or olive oil—taste
like dairy butter and can be swapped one-for-one for dairy butter in all your favorite recipes. You can
find them in both tubs and sticks, so it's just as easy to bake and cook with as well as spread on toast or
bagels.

Spreadable Butter

A combination of regular butter and vegetable oil (and sometimes other flavorings and fillers), this
product maintains a soft texture even when refrigerated. It is not recommended for baking or cooking.

Light Butter

This option has half the calories of standard butter because it contains less milk fat—40 percent at most.
The rest is made up of water, lactic acid, and other fillers. It is not recommended for baking or cooking.
Butter is a dairy product made by churning cream. Conversely, margarine is a product designed to
imitate butter. While butter is mainly composed of dairy fat, margarine is typically produced from
vegetable oils.

Cheese is a dairy product that comes in hundreds of different textures and flavors.

It’s produced by adding acid or bacteria to milk from various farm animals, then aging or processing the
solid parts of the milk.

9 of the healthiest types of cheese.

Mozzarella

1. Mozzarella is a soft, white cheese with high moisture content. It originated in Italy and is usually
made from Italian buffalo or cow’s milk.

Mozzarella is lower in sodium and calories than most other cheeses. One ounce (28 grams) of full-fat
mozzarella contains:

 Calories: 85

 Protein: 6 grams

 Fat: 6 grams

 Carbs: 1 gram

 Sodium: 176 mg — 7% of the Reference Daily Intake (RDI)

 Calcium: 14% of the RDI

Mozzarella also contains bacteria that act as probiotics, including strains of Lactobacillus
casei and Lactobacillus fermentum.
2. Blue Cheese

Blue cheese is made from cow, goat, or sheep’s milk that has been cured with cultures from the
mold Penicillium.

It is typically white with blue or grey veins and spots. The mold used to create blue cheese gives it a
distinctive odor and bold, tangy flavor.

Blue cheese is very nutritious and boasts more calcium than most other cheeses. One ounce (28 grams)
of whole-milk blue cheese contains:

 Calories: 100

 Protein: 6 grams

 Fat: 8 grams

 Carbs: 1 gram

 Sodium: 380 mg — 16% of the RDI

 Calcium: 33% of the RDI

3. Feta is a soft, salty, white cheese originally from Greece. It’s typically made from sheep’s or goat’s
milk. Sheep’s milk gives feta a tangy and sharp taste, while goat’s feta is milder.

Since feta is packaged in brine to preserve freshness, it can be high in sodium. However, it is typically
lower in calories than most other cheeses.

One ounce (28 grams) of full-fat feta cheese provides:

 Calories: 80

 Protein: 6 grams

 Fat: 5 grams

 Carbs: 1 gram
  Sodium: 370 mg — 16% of the RDI

 Calcium: 10% of the RDI

4. Cottage Cheese

Cottage cheese is a soft, white cheese made from the loose curds of cow’s milk. It’s thought to have
originated in the United States.

Cottage cheese is much higher in protein than other cheeses. A 1/2-cup (110-gram) serving of full-fat
cottage cheese provides:

 Calories: 120

 Protein: 12 grams

 Fat: 7 grams

 Carbs: 3 grams

 Sodium: 500 mg — 21% of the RDI

 Calcium: 10% of the RDI

Since cottage cheese is high in protein but low in calories, it is often recommended for weight loss.

1. Ricotta is an Italian cheese made from the watery parts of cow, goat, sheep, or Italian water
buffalo milk that are left over from making other cheeses. Ricotta has a creamy texture and is
often described as a lighter version of cottage cheese.

A 1/2-cup (124-gram) serving of whole-milk ricotta contains (1Trusted Source):

 Calories: 180

 Protein: 12 grams

 Fat: 12 grams
  Carbs: 8 grams

 Sodium: 300 mg — 13% of the RDI

 Calcium: 20% of the RDI

The protein in ricotta cheese is mostly whey, a milk protein that contains all of the essential amino
acids that humans need to obtain from food.

6. Parmesan

Parmesan is a hard, aged cheese that has a gritty texture and a salty, nutty flavor. It’s made from raw,
unpasteurized cow’s milk that’s aged for at least 12 months to kill harmful bacteria and produce a
complex flavor.

The final product is loaded with nutrients. One ounce (28 grams) of Parmesan cheese provides:

 Calories: 110

 Protein: 10 grams

 Fat: 7 grams

 Carbs: 3 grams

 Sodium: 330 mg — 14% of the RDI

 Calcium: 34% of the RDI

A 1-ounce (28-gram) serving also contains close to 30% of the RDI for phosphorus.

Since Parmesan is rich in both calcium and phosphorus — nutrients that play a role in bone formation —
it may promote bone health

7. Swiss cheese originated in Switzerland. This semi-hard cheese is normally made from cow’s milk and
features a mild, nutty taste.

Its signature holes are formed by bacteria that release gases during the fermentation process.
One ounce (28 grams) of Swiss cheese made from whole milk contains:

 Calories: 111

 Protein: 8 grams

 Fat: 9 grams

 Carbs: less than 1 gram

 Sodium: 53 mg — 2% of the RDI

 Calcium: 25% of the RDI

Since it is lower in sodium and fat than most other cheeses, Swiss cheese is often recommended for
anyone who needs to monitor their salt or fat intake, such as people with high blood pressure.

8. Cheddar

Cheddar is a widely popular semi-hard cheese from England.

Made from cow’s milk that has been matured for several months, it can be white, off-white, or yellow.
The taste of cheddar depends on the variety, ranging from mild to extra sharp.

One ounce (28 grams) of whole-milk cheddar contains:

 Calories: 115

 Protein: 7 grams

 Fat: 9 grams

 Carbs: 1 gram

 Sodium: 180 mg — 8% of the RDI

 Calcium: 20% of the RDI

In addition to being rich in protein and calcium, cheddar is a good source of vitamin K —
especially vitamin K2
 1. Goats Milk also known as chèvre, is a tangy, soft cheese made from goat’s milk.

It’s available in several forms, including spreadable logs, crumbles, and varieties made to resemble Brie.

Goat cheese is highly nutritious, with 1 ounce (28 grams) providing:

 Calories: 75

 Protein: 5 grams

 Fat: 6 grams

 Carbs: 0 grams

 Sodium: 130 mg — 6% of the RDI

 Calcium: 4% of the RDI

In addition, goat’s milk has more medium-chain fatty acids than cow’s milk. These types of fat are
rapidly absorbed in your body and less likely to be stored as fat.

Furthermore, goat cheese may be easier for some people to digest than cheese made from cow’s milk.
This may be because goat’s milk is lower in lactose and contains different proteins.