Dairy Products - FST 548

Study Notes

Dairy products are a broad category encompassing various items derived from milk.

Butter is a spread made from churning cream separated from milk.
It contains at least 80% milk fat and can be made with or without salt.
Butter is a water-in-oil emulsion, unlike milk, which is an oil-in-water emulsion.
Commercially, butter is commonly made from pasteurized sweet cream and often contains added salt.

Cream rises to the top of milk when allowed to stand due to its higher fat content.
Cream separators utilize centrifugal force for rapid separation.
Fat content of cream varies widely depending on the milk's fat content and the separation method.
Cream separators are frequently used in butter production.

Emulsifiers, like those in milk and butter, help mix oil and water.
Emulsifiers contain hydrophilic (water-loving) heads and hydrophobic (fat-loving) tails.

Separation of Cream: Removing cream from whole milk using a cream separator.
Preparation of Cream: Pasteurization followed by adding reagents (i.e., lime, to bring the acidity level) to sour the cream.
Churning: Cream is agitated to convert the emulsion from water-in-oil to oil-in-water, causing the fat to separate into butter granules
Washing and Adding Salt: Washed with water, and salt is added to improve flavor and inhibit microbial growth.
Packing: Butter is packaged immediately after salting to maintain quality.

Yogurt is a fermented dairy product produced through bacterial fermentation.
The process involves several key steps, including mixing ingredients, heating, homogenizing, adding a starter culture (containing specific types of bacteria), fermentation, cooling and adding fruit/other toppings, and packing
Yogurt starter cultures (such as Lactobacillus bulgaricus and Streptococcus thermophilus)
Yogurt production involves specific steps – blending, pasteurization, homogenization, starter addition, inoculation/fermentation, cooling, adding fruit, and packaging

Probiotics, found in fermented foods like yogurt, offer various health benefits.
Probiotics contribute to the development of mucosal barriers.
The consumption of probiotics leads to various benefits like improving lactose tolerance, suppressing pathogens, and promoting anti-tumor effects.