Properties: Milk products
Milk products are an important part of our nutrition. They are produced from the obtained milk of different animals such as cows, goats or sheep. Cow milk products take up the largest part of the product range. Milk products are very nutrient-rich and contain many vitamins and minerals. The milk protein has the highest biological value. The consumption of milk products belongs to a balanced and healthy nutrition. Milk products are an important source for vitamins as well as for calcium, zinc or magnesium. They are legally regulated both in the Milk and Fat Ordinance and in the Milk Products Regulation. Furthermore, there are additional regulations for the production of butter or cheese. Milk products can be divided into different groups. It starts with milk products, sour milk products, yogurt products, cream products, buttermilk products as well as kefir products and cheese products.
Storage: Milk products
Milk products should preferably be stored in the refrigerator. If cheese or cream cheese is still packaged, it belongs on the top shelf of the refrigerator. In the middle, you can store fresh milk, cream, quark, yogurt, or cream cheese and opened cheese varieties. Butter, eggs, margarine, and opened, durable milk products and fresh milk are best stored in the door. Treated and sealed milk products such as UHT milk or condensed milk can also be stored outside of the refrigerator. They have a significantly longer shelf life.
This is mainly due to the fact that it is also suitable for infants according to EU guidelines or can be used as a basis for infant formula. Many vegetarians, Asians, and Americans use soy milk gladly, and it belongs to the staple foods there. Soy milk is particularly suitable for people who have lactose intolerance. Sheep's milk is generally not used for enjoyment in its natural state but often processed into another dairy product. Often, sheep's milk is used as cheese.
Dairy Products - Important Part of Our Nutrition
Milk has been one of the staple foods for centuries and is still enjoyed today. This is mainly due to the fact that milk is a very nutritious and healthy food. Especially the high content of nutrients and also vital substances speaks in favor of milk. With dairy products, which particularly applies to milk, it should be noted how the milk was preserved because during preservation many ingredients can be destroyed or partly altered.
Generally, four methods are distinguished to make dairy products last longer. One of these methods is so-called pasteurization. In this form, the dairy products are briefly heated to about 70 degrees Celsius. This process lasts approximately 15-40 seconds. After this process, milk is usually shelf-stable for 5-6 days. Pasteurization is particularly frequently used because few ingredients are lost during pasteurization. Another process that can lead to a shelf life of 6-8 weeks is ultra-high temperature treatment. In this method, the milk is heated to 150 degrees Celsius for 2-2.5 seconds, which however leads to the destruction of many important ingredients.
Processing Forms
Dairy products are available both in treated and untreated form. In untreated form, it traditionally refers to raw or fresh milk. Treated dairy products include examples such as milk powder, condensed milk, whey powder, and also skimmed milk, pasteurized, and homogenized milk. There is also sterilized milk, low-fat or partially skimmed milk, and thermized milk.
One possibility of processing is the pasteurization of milk. In this process, the milk is heated to about 70 °C for a short time. This leads to harmful bacteria being killed off. An alternative method is ultra-high temperature treatment of milk. Temperatures of 135 - 150 °C are reached. As a result, so-called H-milk is obtained. This brings an extended shelf life with it. There is also the so-called homogenization. Here, the milk is processed under high pressure. This leads to the fat being evenly distributed. Consequently, the milk can no longer be skimmed.
Different Dairy Products
In addition to classic cow's milk in its pure form, milk can also be processed into various dairy products. A classic is butter. In traditional production, cow's milk is left standing until it curdles. The cream is then scooped off and put into a butter churn. The churn is vigorously shaken and turned so that the butter separates from the buttermilk. The butter pieces come together to form one large piece of butter during this process. This floats on top of the sour milk. Subsequently, the butter can be washed with water and scooped out. It only needs to be kneaded and shaped now. Cream is also made from buttermilk. It forms in the first step when the milk is left standing and curdles. This cream can be scooped off and whipped.
Other dairy products are yogurt, quark, or sour milk. Sour milk or thickened milk arises through the process of fermentation. When the sour milk becomes thick, quark as well as fresh cheese can be scooped out. Quark is curdled milk with a thicker consistency and a tangy taste. Moreover, water has been removed from the curdled milk by pressing it through a cloth. This creates so-called whey. With different feedings and the use of various bacterial cultures, dairy products such as lassi, kefir, yogurt, or ayran can be produced. So-called lactic acid bacteria ensure that the milk thickens and coagulates. Lactic acid bacteria have a particularly healthy value for humans. When the milk is boiled and sterilized, it can be processed into yogurt or kefir. Here, certain natural yeast cultures are also used. Both yeast cultures as well as lactic acid bacteria belong to the classic production process of cheese.
Designation Fat i.TR
The aforementioned designation is an abbreviation for the term „Fat in Dry Matter“. As long as dairy products ripen and are stored, they lose water and weight. This leads to an increase in fat content. However, the dry matter of the product no longer changes. Therefore, the term „Fat in Dry Matter“ is used. The fat content in the water-free mass is categorized into different levels. It starts with the skim level, quarter-fat level, and half-fat level. Further fat content levels are three-quarter-fat level, full-fat level, double cream level.
Identity Mark
Each dairy product contains an identity mark. This refers to a uniform marking that is valid throughout Europe. The marking indicates that the product was produced according to European hygiene standards and appropriate supervision took place. In this marking, one finds both the marking of the respective country of production as well as the abbreviation for the federal state. The number in the middle stands for the production site. The bottom abbreviation EG stands for European Community. Using these markings, supply chains can be traced back and quality standards controlled.