The Magic of Milk
     
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Here are the answers to some of the commonly asked questions about milk. If you have any questions about milk, write to us at milkmagic@nddb.coop . Our panel of milk experts will send you the answer by email.

   
Q1.
What is pasteurization?
A.

This involves heating the milk to 72 degrees Celsius for 15 seconds and rapidly cooling it to 4 degrees Celsius. This process destroys disease causing bacteria.

   
Q2.
Are fruit juices and drinks fortified with calcium as good as milk?
A.

It is important to remember that milk supplies a wide range of nutrients in addition to calcium; so even with added calcium these drinks do not match milk.

   
Q3.
What is homogenization?
A.

Large sized fat globules present in milk are broken up into tiny particles and blended with the milk, in a dairy. This process is called homogenization.

   
Q4.
What does a clarifier do to milk?
A.

The clarifier spins the milk at high speed, removing dirt and dust particles invisible to the naked eye.

   
Q5.
What’s the difference between butter and margarine?
A.

Butter is a natural dairy product made by churning or shaking cream till it reaches a semi-solid state. Margarine is made from single oil, or blends of oil, including animal and vegetable fats.

   
Q6.
Why does malai appear on the top of the milk?
A.

Malai or cream appears on the top as the fat content is lighter when compared to the other constituents of milk (i.e. milk solids other than fat).

   
Q7.
What is SNF?
A.

Milk has two parts one is fat and the other is SNF. SNF stands for Solid Not Fat i.e. apart from fat all other solids, like vitamins, minerals, protein, lactose put together make SNF. This is why; SNF is the most essential part of the milk.

   
Q8.
Can we see a dairy plant?
A.

Yes of course you can. You can contact the nearest cooperative plant and request the Marketing Manager or MD to arrange your visit to the plant.

   
Q9.
Why cow milk has a yellowish tinge?
A.

Cow milk contains an element called carotene, which gives cow milk a yellow tinge.

   
Q10.
Why should packed milk be preferred over loose milk?
A.

Loose milk is susceptible to all types of adulteration. Even dust, dung, foreign particles, grass particles etc can fall into loose milk. Nutritional quality of loose milk is adversely affected if adulterated with water. For a consumer it is difficult to detect such adulteration. Hence, packaged milk is should be preferred over loose milk.

   
Q11.
Why is milk white?
A.

Milk contains caseins, a milk protein. The casein exists in milk as particles called casein micelles, which are made up of calcium phosphate and casein compounds. The white colour of milk is largely due to the presence of casein micelles/colloidal calcium phosphate complex.

   
Q12.
What is UHT milk?
A.

UHT means Ultra High Temperature pasteurization: milk is heated to 135 - 150 degrees Celsius for a fraction of a second. This treatment preserves the flavor, taste and nutritive value of milk while making sure the microbes remain inactive. The process keeps milk safe in aseptic packing without refrigeration for 120 days!

 

 

 

 

 

 

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