Different Types Of Milk Processes Essay

milk

Food Technology - Assignment 1

By Sharron Page

Distant Learning Course

Contents

|Page 3                         |Introduction                                                                                       |
|Pages 3- 5                     |Pasteurised Milk                                                                                   |
|Page 5                         |Advantages and Limitations of Pasteurised Milk                                                     |
|Page 6-8                       |UHT Milk                                                                                           |
|Pages 7- 8                     |Advantages and Limitations of UHT Milk                                                             |
|Page 8-10                       |Dried Milk                                                                                         |
|Pages 9 - 10                   |Advantages and Limitations of Dried Milk                                                           |
|Page 10                         |Conclusion                                                                                         |
|Pages 11 - 17                   |Appendices                                                                                         |
|Page 18                         |References                                                                                         |

(i) Introduction

In today’s society, consumers expect milk products to be nutritious, fresh tasting, and wholesome. To the consumer, "quality" means that the product tastes good and that it keeps well in their home refrigerator. From a processor's or regulatory point of view, "quality" may be more objectively measured by comparing product conformance to established standards on the last day of sale.

Approximately 99% of milk sold in the UK is heat-treated, to kill harmful bacteria and to improve its shelf life. To achieve this, Milk is produced...