MILK
MILK
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
LINK REFER.SANTOSH
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