Technology of milk and dairy derivatives

Overview

Milk is a white liquid, opaque, slightly sweet flavor, providing a complete and balanced food, secreted by the mammary glands of women and those of mammals for the nutrition of young (Larousse). The Codex Alimentarius Commission (CODEX STAN 206-1999) defines it as "the normal mammary secretion of milking animals obtained from one or more milkings without anything to add or subtract, for consumption as liquid milk or further processing.

The term "milk" can be used for milk having undergone a treatment involving no change of its composition or milk which has been standardized fat, together with one or more terms to designate the type, class quality, origin and / or use of such milk or to describe the physical treatment to which it was submitted or the changes it has undergone in its composition, provided that such changes are limited to addition and / or withdrawal of natural milk constituents (The EU Regulation (EEC) No 1898/87). In France and in Morocco, the term "milk" without identifying the species of origin is restricted to cow's milk.

The milk may be the subject of several physical, chemical and / or biological weapons in order to improve its keeping quality, presentation, texture and / or organoleptic characteristics. According to the treatments, we get a myriad of products such as pasteurized milk, sterilized milk, milk powder, cheeses, yogurt, lben, etc..

Content

This paper aims to present the different techniques used in technology of milk and dairy derivatives in 6 chapters: