FATS AND OILS

• • Casein principal protein found in milk; a phosphoprotein containing phosphoric acid;normal acidity of milk; easily coagulated by the addition of acid or enzyme rennet
• • Whey fat and casein are removed; proteins found in whey, i.e., albumin and globulin
• • Enzymes proteins in nature; lipases and phosphatases are found in milk; lipases causehydrolytic rancidity; presence of phosphatase indicates improper pasteurization or contamination after pasteurization
• 1. Carbohydrate – lactose; chief carbohydrates found in milk and is called milk sugar; a disaccharide of glucose and galactose
• Lipids – fat in milk is called milk fat which exists either as true fat or glycerides or in association with other substances like lecithin, carotene, and cholesterol. It is also characterized by the presence of short chain, saturated fatty acids.
• Saturated fatty acids: myristic, palmitic, stearic
• Unsaturated fatty acid: oleic, linoleic, linolenic
• 1. Riboflavin gives the greenish tinge of milk.
• 1. Raw – untreated; fresh milk that has been cooled but has not been pasteurized or undergone any treatment other than cooling; coats the tongue; consumption is banned in some places.
• 1. Fresh whole milk – composition of which has not been changed (nothing removed or added) since time of milking.
• 1. Pasteurized – heated to at least 61 to 65 °C for at least 30 minutes (holding process) or to 71 to 77 °C (161 °F) for 15 seconds (short-time, high-temperature process), then cooled to 10 °C or lower as rapidly as possible; free from pathogenic bacteria; needs refrigeration to maintain safety. Pasteurization destroys pathogenic and non- pathogenic microorganisms and inactivates the enzyme lipase that causes hydrolytic rancidity.
• 1. Sterilized – milk heated to at least 100 °C for a few seconds to kill all microorganisms without appreciably changing the desirable qualities of fresh milk. The ultra-high temperature (UHT) treatment kills both pathogenic and nonpathogenic microorganisms
• 1. Homogenized – milk is treated mechanically or under high pressure to reduce the size of fat globules so that they remain in suspension (not clumped together as in whole milk).
• 1. Skimmed – fat is partly or completely removed; may thus be low fat (e.g., 2% fat) or nonfat.
• 1. Toned – liquid milk whose composition has been altered, such that its fat and nonfat are standardized at 3% and 9%, respectively. This is done by mixing high-fat and low-fat milks, i.e., milk with a high fat content like carabao’s milk (9% fat) can be toned or stretched by the addition of dry milk solids from cow’s milk.
• Lactose


  Chief carbohydrate found in milk and is called milk sugar; a disaccharide of glucose and galactose
• Pasteurization


  Milk is heated to at least 61 to 65 °C for at least 30 minutes (holding process) or to 71 to 77 °C (161 °F) for 15 seconds (short-time, high-temperature process), then cooled to 10 °C or lower as rapidly as possible; free from pathogenic bacteria; needs refrigeration to maintain safety
• Sterilization


  Milk is heated to at least 100 °C for a few seconds to kill all microorganisms without appreciably changing the desirable qualities of fresh milk
• Homogenization


  Milk is treated mechanically or under high pressure to reduce the size of fat globules so that they remain in suspension (not clumped together as in whole milk)
• Toned milk


  Liquid milk whose composition has been altered, such that its fat and nonfat are standardized at 3% and 9%, respectively
• Evaporated milk


  Canned, unsweetened, homogenized whole milk from 50–60% of its water has been removed
• Recombined evaporated milk


  Dried skim milk to which butterfat and water have been added to conform to the standards for whole milk; has similar composition with evaporated milk
• Evaporated filled milk


  Skimmed milk powder to which vegetable oil and water other than milk fat has been added to simulate the composition of evaporated whole milk
• Sweetened condensed milk


  Evaporated whole or skim milk to which about 40–45% sugar has been added; heated until about 60% of the water evaporates
• Powdered or dried milk


  Milk in powder form; may be whole or skimmed; to reconstitute, add enough water to four (4) tablespoons powdered milk to make one (1) cup
• Reconstituted milk


  Skim or whole milk powder or evaporated milk, or any combination of these, to which vegetable oil has been added to conform to the standard for whole milk
• Fermented milk


  Obtained by allowing selected bacteria to grow and produce lactic acid in the milk
• Sour milk


  Milk made sour by the addition of vinegar, lemon, or calamansi juice or by the action of lactic acid bacteria
• Buttermilk


  Pasteurized skim milk that has been soured by lactic acid-producing bacteria
• Flavored milk


  Milk of varying fat content with added flavoring like strawberry, coffee, etc. and a sweetener
• Chocolate milk


  Whole milk flavored with chocolate
• Chocolate drink


  Skim milk flavored with chocolate
• Cultured milk


  Pasteurized whole milk soured by lactic acid bacteria
• Malted milk


  Whole milk to which liquid from the mash of ground barley, malt, and wheat flour has been added
• Fortified milk


  Vitamins have been added
• Certified milk


  Milk produced under rigid sanitary conditions that the bacterial count does not exceed 10,000/cc
• Yoghurt


  Soured milk product prepared by adding lactic bacteria to whole or skim milk or cream
• Soy milk


  Often fortified with calcium, vitamin D, and riboflavin and offered in low fat forms; has a slightly nutty flavor with a rich texture; good source of protein, no cholesterol
• Rice milk


  Often fortified with calcium, vitamin D, and riboflavin; usually made with water, brown rice syrup, starch, and other thickeners; has a sweet flavor and a thin texture; less protein than milk or soy milk
• Almond milk


  Often fortified with calcium and vitamin D; made from ground almonds and water; low in calories and saturated fat; contains no cholesterol or lactose; may be sweetened and flavored