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Heat Treatments on Milk © PDST Home Economics

Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

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Page 1: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Heat Treatments on Milk

© PDST Home Economics

Page 2: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Homogenised Milk

Milk is treated so that the fat isdistributed more evenly

FAT FAT

Page 3: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Pasteurised Milk• Most milk is pasteurised • Process kills bacteria without spoiling taste

• Milk is heated to 72°C for 15 seconds then cooled quickly

Page 4: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Long Life Milk/Ultra Heat Treated Milk

• Heated to 132°C• Keeps for months without refrigeration• Packaged in individual portions• Train, restaurants

Page 5: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Evaporated Milk• Canned milk

• Some water is removed

• Used in desserts

Page 6: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Condensed milk

• Canned milk

• Some water removed

• Sugar added

• Used in desserts

Page 7: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Dried Milk

• All water removed

• Useful in emergencies

Page 8: Heat Treatments on Milk © PDST Home Economics. Homogenised Milk Milk is treated so that the fat is distributed more evenly FAT

Soya Milk

• Made from soya beans

• Used as milk substitute by vegans

PROCESSING AND INTRINSIC FACTORS AFFECTING THE …milk (3.25% protein, 3.85% fat) or whole milk supplemented with ultrafiltered milk and cream (4.5% protein, 5.3% fat). Calculated

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