MILK AND MILK PRODUCTS

6.1 INTRODUCTION
We have always used milk in some form in our daily meals. It is
considered to be an ideal food for infants and babies and supple-
mentary food for adults. Meals on special occasions are considered
incomplete if some form of milk is not added be it a raita, buttermilk,
paneer, sweet or milk in a natural form with sugar, masala & nuts.

You know that milk is a perishable item. It is most readily affected by

the temperature around. You must be boiling rT'i'" :;I 1"1' AI. .oer of times,
keeping it in a cool place to protect it from spoiling. Why milk spoils?
What can be done in normal circumstances to improve its shelf lire?
Why it is considered to be an important item? What are the various
forms of milk available in the market? are only few of the questions
that we would try to answer in this lesson.

6.2 . JECTIVES
After reading this lesson you will be able to :

• give the composition of milk and name and describe the nutritive
contents of milk;

• elaborate on why and how the milk is processed ;

• name and describe various milk products and state the uses of
these products in cooking;

• give meaning and description of some milk substitutes.

6.3 COMPOSITION OF MILK

A secretion of mammary glands of mammals, milk is basically water ..
Although milk from different species have similar nutritional value but
there are some differences. Following is the composition of buffalo's
milk.

Water/moisture 81%
Protein 4.3
Carbohydrate 5.0
Fats 6.5
Mineral Calcium, phosphorous
Vitamins A
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Cow's milk has lesser fat, lesser protein, carbohydrate and more
moisture.
Milk protein called Casein is a good quality protein and is also easily
digestible. It separates from milk whenever anything sour is added
to milk.
Carbohydrates in milk are called lactose and give a sweet taste to the
milk.
Milk fat is in an emulsified form and this is why it is readily used by
the body. It is also responsible for the characteristic flavour of milk.
When we leave milk undisturbed for sometime the fat separates. The
process is more efficient if milk is boiled and left in a cool place.
Milk is an excellent source of vitamin D, calcium and phosphorous
which are essential for bones. Besides, milk also contains riboflavin
and tryptophan.

6.4 PROCESSING OF MILK

You know that milk is highly perishable. This is why its supply has to ...
be renewed everyday. Milk has to be processed to improve its shelf
life and the simplest type of processing is boiling it. Boiling kills the
harmful germs and bacteria present in the milk. Boiled milk keeps
longer than the one not boiled at all. The bacteria also become
inactive if the temperature is reduced considerably. Thus you can
keep your milk supply intact (i) if you boil it and (ii) keep it in a cool
place. Remember when milk is obtained directly from the cow/buffalo
owner it must never be used without boiling. Can you say why? Yes,
it is necessary to kill all the germs it gets from the animal and human
handling.
In big cities the milk sold in the market is pasteurised. What does
it mean? Pasteurisation is process of heating milk, to very high
temperature (165°F) for 15 seconds and then cooling it to 10°F. It is
kept at this temperature or lower till it is consumed. The process
helps in killing all the bacteria and germs present in milk.

Assignment 6.1 : Boiling of milk

Instructions: Boil a cup of milk in a bowl.
Discussions: Besides that the germs in milk are killed what happens
when milk is boiled? it rises and overflows of heat is not reduced or
switched off. This is because while heating a film is formed on the
surface of the milk, which prevents the steam from underneath to
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escape. Hence milk rises up with the steam and overflows the
container.
Next time when you boil milk keep stirring. You will see that milk does
not overflow.
To prevent overflowing you can also use a milk boiler/cooker which
blows a whistle when milk is boiled and tells you to take it off from
fire.
Boiling also improves the taste of milk. Try the taste of unboiled milk
and boiled milk. You Will know the difference. The taste changes
even when you boil milk for more than once. Even the colour of the
milk changes if it is boiled repeatedly. Wher. j ooiled for long
II.:II~ :
\,
duration/repeatedly the lactose present in it reacts with the protein.
The change in milk colour and t2~tP.i~ f.AUe to this reaction.

A. Homogenisation
Now-a-days in big cities you also get milk which is homogenised. To
h, =nlse milk is passed through iny holes. This breaks the fat
qlot..; _,;)into even tinier dots with the result the fat in milk does not
get separated as it could earlier. Even on heating the milk cream
does not separate. Ho nogenised milk has a creamier texture and
whiter appearance.
Once milk is horncqenlsc It k .Jso pasteurised so that it becomes
germ free as well.

B. Evaporation and Concentration

If milk is boiled for a long time its water/moisture evaporates leaving
- behind a concentrated form of milk. If this is done commercially using
mechanised procedures two forms of milk are obtained - (a) con-
densed milk - a thick sweetened milk; and (b) powdered milk. If at
any time right amount of water is added to any of these forms milk
can be recreated.
Evaporated/powdered milk is used for infants and babies and in
emergency situations, it is also used for making tea & coffee. You
can also get curds of this milk or use it for producing fruit shakes.
Condensed milk is also used for making tea/coffee. You can create
a number of sweet dishes/desserts with condensed milk car ~ -ou
name some?
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INTEXT QUESTIONS 6.1

(i) What is the composition of milk.

(ii) Pasteurisation is the process of heating milk to for
................... and then cooling it to :...... .
(iii) Homogenisation is the process of.. .

6.5 OTHER MILK PRODUCTS

Khoa
When milk is heated to the extent that moisture dries up and a thick
residue remains. This is khoa which is used to make all kinds of
Indian sweets - burfies, gulab jaman, halwa, etc.

Cream
It is the fat in the milk which is separated from milk using a mechani-
cal procedure. It is used for icing a cake or making sweets. It is also
...
used to make butter.

Butter
You must have made butter from the cream (malai) you take out from
milk. The cream that is sold in the market is taken out from milk. It
is different from malai. But you can make butter and then ghee out
of it by churning and heating. Both ghee and butter are used for
cooking.

Skimmed milk
The milk from which cream has been removed is called skimmed
milk. Such a milk has every other nutrient except fat & vitamin A
which is fat soluble and is cheaper too. You can use this milk for
whatever you use the full cream milk for, i.e. setting curd- making
paneer or drinking.

Curds
If you boil and cool milk to room temperature, put a starter, i.e. a tea
spoon of curds into it and leave it for few hours it will set to form curds.
It takes longer and warmer to set curds in winter than in summer.
Curds form an integral part of Indian meals. It can also be used to
make raita.
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Buttermilk
The liquid that separates from creamlmalai while making butter is
called buttermilk. It can also be prepared directly from curds. It is one
of the favourite drinks used by people all over the country. Sugar or
salt or both are added to improve the taste. Buttermilk is also used
to make karhi a popular North Indian cuisine.

Paneer
As said earlier paneer is the milk protein separated from milk by the
addition of curds/lemon juice/vinegar to boiling milk. The water that
separates is called whey and contains all the nutrients present in
milk except proteins. It can also be flavoured with sugar and served
chilled.

Paneer is used to make not only a variety of salty dishes to served

as snacks or meals but also a variety of sweets. Rasgoollas, rasmallai,
rajbhog, sandesh, etc. are only a few examples. You can get some
recipes to make a dish of paneer.

Cheese
Cheese is made by coagulating milk with rennet, an enzyme and
acid. The milk is kept at 27°C in vessels and lactic acid is added. After
the milk gets acidic, rennet is added and the milk is allowed to
coagulate. The curd that is formed is heated to 3]0 C and pressed
to remove the whey water and salt is added and cooled with paraffin
wax and kept at low temperature to ripen. This means that sufficient
time is provided for the enzyme to act on the cheese, which gives a
characteristic flavour.

-Cheese can be used in a variety of ways - in sandwiches, pizzas,

in combination with other items in westem cooking.

Assignment 6.2
Aim: Set curds to make paneer, buttermilk raita.
Material required: 2 litre full cream milk.
Procedure:
1. Boil the milk and let it cool. Leave it in the fridge ovemight.

2. Remove the malai, put a little curds and leave it for few hours.

3 Heat four cups of milk to lukewarm temperature. Add starter.

Cover and leave it for 4-5 hours (in warm place in winter). This
is to set the curds.
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4. Boil 4 cups of milk and add ~ cup of curds/1-2 tsps of lemon

juice/vinegar. The acid in these will curdle the milk. Let it boil till
paneer separates from water. Remove from fire. Cover and
leave for some time.

5. Sieve paneer from whey in a muslin cloth and hang it for

sometime to remove all water. You can press it under a heavy
weight for 10-15 minutes, if you want paneer to set. Press it
while still hot and wet. Remove the weight and cut paneer into
desired pieces. Fry them in little oil, sprinkle masala/salt and
pepper and serve hot.

Peas and Paneer curry

Aim: To leam the use of paneer in cooking.

Materials required:
Peas (shelled) - 1 cup Paneer - from the above
garlic - 4 experiment
ginger - 1 small piece onion 1 big
oil - 2 tbsp tomato - 1 big
salt - to taste chilli pdr. - ~ tsp
turmeric pdr. - ~ cup garam
coriander leaves - a little masala - % tsp

Procedure:
1. Chop onions finely.
2. Grind ginger, garlic to a fine paste.

3. Place the tomato in boiling water for 5 minutes. Remove its skin
and shred it.

4. Cut the paneer into cubes.

5. Heat oil. Fry onion to golden brown.

6. Add ginger, garlic, tomatoes, chilli powder, turmeric powder and

salt. Fry till the masala is done and oil separates.

7. Add peas and keep stirring for some time. Add water and salt. .
8. Cook on a slow fire till peas are tender.
9. Add paneer cubes and continue to cook for another 5 minutes.
10. Sprinkle with garam masala and coriander leaves.
11. Serve hot with chapati or rice.
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Paneer cubes can also be fried to a golden brown colour and added.
A little extra oil is needed for frying.
- You can cool whey water and use it for kneading the dough or
serve it as a chilled sweetened whey water/drink.

Make butter
Beat malai with a fork/chumer iill butter separates from butter-
milk. You can add a little water if too stiff.
Remove butter, wash it with water and keep in cool place.
Use the liquid which has separated to make butter milk. Add
water if too thick and sugar/salt or both. Add ice and serve.
You can use buttermilk to make karhi.

Make Raita
When curds are set beat them with a fork till smooth. Add grated
cucumber/chopped onions and tomatoes/grated and boiled
ghia (snake gourd). Add salt, cumin powder and red chillies/
black pepper powder. Mix and serve.

Make Ghee
Heat butter in a karahion a slow fire. Keep stirring occasionally.
Butter will boil and overflow if left on its own. Stirring prevents
overflowing.
Soon you will see ghee separating from solids the butter had.
Remove from fire and let it cool a little.
Sieve ghee in a clean bottle, let it cool completely and replace
the cap of the bottle.

INTEXT QUESTIONS 6.2

(i) What is
(a) Khoa
(b) Skimmed milk
(ii) Name two dishes each of the following milk products
(a) Cheese
(b) Paneer
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6.6 WHAT YOU HAVE LEARNT

Water
Sugar (lactose)
Milk in our diet I
Proteins (caesin)

I Fats
Composition of Milk -Minerals & vitamins

I Lactose
Nutrients in Milk------I Good quality protein
Fat
Effect of ~eat on milk
Vitamins (A, B)
1
Various methods of processing Minerals (calcium,
of milk phosphorous)
'I-------I'----rl----------.I
Pasteurisation Homogenisation Concentration!
evaporation
(milk powder)

Various milk products

I 1 1 I 1 1 1 1 I
Skim milk Cream Butter Buttermilk Ghee Khoa Paneer Cheese Curds

6.7 TERMINAL QUESTIONS

1. What is the principle used in conversion of milk to khoa?
2. List the various milk products that you are familiar with?
3. How is paneer prepared?
4. What are the two method of preparing milk powders?

6.8 ANSWERS TO INTEXT QUESTIONS

6.1 (i) .Refer text .
(ii) 165°F, 15 seconds, 10°F
(iii) Refer text.
( It

6.2 (i) ReiE:Jrtext

(ii) a) Cheese : Pizza, Sandwiches
b) Paneer: Sweet - Rasgoola, Shahi Paneer - a vegetable