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Milk

Milk is an almost ideal food. It has high nutritive value. It supplies body building proteins, bone forming minerals and health giving vitamins and furnishes energy giving lactose and milk fat. Besides supplying some essential fatty acids, it contains the above nutrients in an easily digestible and assailable form. All these properties make milk an important food for pregnant women, growing children, adolescents, adults, invalids, convalescents and patients alike.

Milk may be defined as a whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy Milch animals excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrums free and containing the minimum prescribed percentage of milk fat and milk-solids-not-fats.

Pasteurization: The term pasteurization refers to the process of heating each & every particle of milk to at-least 63° C for 30 minutes, or 72° C for 15 seconds in approved and properly operated equipment. After pasteurization the milk is gradually cooled to 5° C or below.

Homogenization: Homogenization refers to the process of forcing the milk through a homogenizer with the object of sub dividing the fat globules.

Standards of different Milks

Class of Milk
Minimum
% Fat
% SNF
Cow Milk
3.5
8.5
Standardized Milk
4.5
8.5
Tonned Milk
3.0
8.5
Double Tonned Milk
1.5
9.0
Skimmed Milk
Less than 0.1
8.7
Full cremed Milk
6.5
9.0
Buffalo Milk
6.0
9.0