MILK
MILK
Milk is a white nutritious fluid produced by mammalian milk glands, one of them humans. Milk is the main source of nutrition for babies before they can digest solid foods. Animal milk (usually beef) is also processed into various products such as butter, yogurt, ice cream, cheese, sweetened condensed milk, milk powder and others for human consumption.
Milk has many functions and benefits. For a productive age, milk helps their growth. Meanwhile, for the elderly, milk helps support the bone so as not to porous. Milk naturally contains important nutrients, such as various vitamins, proteins, calcium, magnesium, phosphorus, and zinc, another opinion adds that milk contains minerals and fats. Therefore, everyone is encouraged to drink milk. Now a lot of milk is packaged in a unique shape. The purpose of this is for people interested in buying and drinking milk. There is also milk in the form of fermentation.
HISTORY
In ancient times, milk has been used as a staple of human food. Humans take milk from animals that have mammary glands, such as cows, horses and sheep. Cattle and sheep begin to be domesticated since 8000 BC for meat, feathers and milk. In the Middle East, milk is even fermented into cheese by the desert travelers there. It is estimated that milk began to enter the plains of Europe in the 5000 BC through the Anatolian region. Meanwhile, milk began to enter the UK in the Neolithic period.
The use of cheese and milk from the Middle East through Turkey began to be known by Europeans in the Middle Ages. Then, in the 15th century, sailors began to bring dairy cattle to be nurtured and raised on the plains of Europe for milk consumption. Cow's milk itself is newly known by the Indonesian people through the Dutch East Indies colonial in the 18th century.GOOD MILK TERMS
While still in the mammary gland, milk is declared sterile. However, if already exposed to air, milk can not be guaranteed kesterilannya. The good milk requirements include many factors, such as color, taste, smell, density, viscosity, freezing point, boiling point, and acidity level. The color of milk depends on several factors such as the type of cattle and feed. Normal milk color usually ranges from bluish white to golden yellow. The white color is the result of light dispersion of the granules of fat, protein, and minerals present in the milk. Fat and beta carotene are soluble to create a yellow color, whereas if the fat content in milk is taken, a blue color will appear.
Milk tastes slightly sweet and salty (savory) caused by the content of lactose sugar and mineral salt in milk. The taste of milk itself is very easy to change when exposed to certain objects, such as dairy cattle feed, the work of enzymes in the body of cattle, even the container where the milk will be produced later. The smell of milk is generally delicious, but it is also very volatile when exposed to the above factors.
Density of breast milk is 1.028 kg / L. Determination of density of milk should be done 3 hours after milk milked, because this type of weight can change, influenced by changes in milk fat conditions or because of gas in the milk. Milk viscosity typically ranges from 1.5 to 2 cP, which is affected by milk solids, fats, and milk temperatures. The freezing point of milk in Indonesia is -0.520 ° C, while its boiling point is 100.16 ° C. The boiling point and freezing point will change if milk forgery is done by adding too much water because of the different boiling points and freezing point of water. Fresh milk has amphoteric properties, meaning it can be between acidic and alkaline properties. Naturally the pH of fresh milk ranges from 6.5 to 6.7. When the pH of milk is lower than 6.5, it means there is colostrum or bacterial activity.
MILK IN CONNECTIONMilk compositions include water, dry matter, fat, nonfat dry ingredients, protein, and lactose. Each animal has a different milk composition, both between animals, between species, and between animal nations. Cow's milk has 3.1% fat content, 2.8% protein, 11.2% dry ingredients, 8.1% nonfat dry ingredients. While the composition of goat milk consists of 6.34% fat content, 4.97% protein, 15.32% dry ingredients, non-fat dry ingredients 8.97%. Based on the results of the composition, it can be concluded that dry matter, fat content, and goat milk protein is higher than cow's milk. The content of omega-3 in cow's milk can be improved through the feeding of omega-3-rich as dry carboxylic salt mixture. The combination of different milking hoses influences (P <0.05) on the production and rate of milk dairy secretion.MILK FUNCTION
Milk is a food rich in nutrients. Besides consumed as a drink, milk can also be processed into a mixture of cooking, cakes, and drinks. Let us know the various types of milk in culinary arts. In the milk contain essential nutrients such as proteins, fats, sugars, vitamins, and minerals that the body needs. Besides consumed as a drink, milk can also be applied to a variety of dishes. The presence of milk in the dish will make the cuisine more creamy, the cake becomes fragrant and delicious and the drinks taste more delicious. The market sells many kinds of milk. Like milk powder, sweetened condensed milk, and fresh liquid milk. Various dishes can be mixed with milk. In addition to improving the flavor to be more delicious and delicious, the dish also becomes more rich in nutrients.LIQUID MILKFor some people it may seem strange to hear the term milk processed into a mixture of cuisine. Liquid liquid milk for example, can be used as a mixture of pasta sauce, steak sauce, macaroni schotel mix, and mashed potatoes. By adding milk in this dish, the dishes will taste more creamy, savory, and delicious. Sauce like tomato cream soup, sweet corn soup, or cream soup mushrooms are also suitable added with fresh liquid milk. The presence of milk in the soup will make the texture soup more viscous, savory, and delicious. Liquid liquid milk can also be used instead of coconut milk. Like when making soto betawi, chicken curry, and porridge green beans. By replacing coconut milk with liquid milk, this cooking will be more nutritious and the texture of the food becomes less oily.
In culinary arts, milk powder is more often used as a mixture of cake dough. Like bread dough, pastry or cake. Milk powder can also be dissolved with water and can be used as a solvent sauce or substitute cream substitute cream. In the manufacture of bread dough, cake or pastry, milk powder should be mixed with other dry ingredients. Such as wheat flour and refined sugar. This material is then sieved to easily mix well with other ingredients. By adding powdered milk in the bread dough, the aroma of the bread will be more fragrant, the texture of the bread is softer, fibrous, moist, and the flavor is more delicious. The function of milk powder in the cake also gives the aroma more fragrant cake, tekture cake more moist and soft cake crumb structure. Unlike the pastries. By adding powdered milk in cookie dough, the cake color will be more yellow brown, the smell of the cake more fragrant and taste more delicious. Milk powder can also be added to a tasty pastry cake dough, as in Kaastengels dough and pie skin The addition of powdered milk will make Kaastengels cakes taste more tasty and delicious.
SWEETENED CONDENSED MILK
Sweetened condensed milk mostly found in the market. Like the Sweetened Cream of Sweet Carcinogenic Milk. This type of milk is very suitable to mix hot drinks, such as milk coffee, milk ginger, and milk tea such as tea pull. Cold drinks can also be added sweetened condensed milk, such as ice fruit soup, mixed fruit ice, or coconut ice kopyor. By adding sweetened condensed milk cream in this drink, the flavor of the drink will taste more delicious. Not only drinks, if you will make cake, pancakes, crepes, breads, sweet martabak, pudding, and various dessert sauce of this type of milk can also be added as a mixture of dough or complementary presentation. When you will make vanilla vla as cake contents, sweetened condensed milk can also be added to enrich the vla flavor to be more creamy and legit. But keep in mind, when making dough pudding, enter sweetened condensed milk shortly after the dough lifted from the fireplace, mix well. In this way, the milk will blend well and not break.MILK POWDER
One of the products produced from processed fresh milk is milk powder. As the name implies, this milk is powdered or powdered, a kind of powder that is dry milk or milk with a very low water content, which is only about 9%. The color of this milk powder is a bit yellowish white with a distinctive aroma of milk. Milk powder is consumed by many people as a substitute for liquid milk that is not durable. Due to its low moisture content, this milk powder is clearly more durable and easier to process.
Aside from being a beverage maker, milk powder is also often used in food making. For example, bread, cake, even soup. Milk powder has the benefit of strengthening the savory taste in cooking, making the texture of bread and cake become softer, and add to the aroma. Just like other milk, milk powder also contains good calcium for the body though not as much as fresh milk. Because usually milk powder itself also passes some processing process that can lead to the loss of some substances.STORAGE OF GOOD MILK1. Keep the milk closed. Store milk in the refrigerator at a temperature of 1 to 4 degrees Celsius. Remember, put milk in the middle of the refrigerator, and not on the refrigerator door to keep the temperature steady.2. One way to store milk in a large portion is to put it in a tightly sealed container, then store it in the refrigerator at a temperature of 10 to 15 degrees Celsius.3. It is better to consume liquid milk in packs that have been open on the same day. The habit of pouring milk and then putting again in the refrigerator for days will cause milk damage due to bacteria contamination. As a result, milk gets sour when it is consumed again.4. Sweetened condensed milk that is opened in the packaging can be stored in the refrigerator, but make sure not to consume it after 8 to 20 days later.5. Milk powder stored in a dry and tightly sealed.6. Do not forget to always check the expiration date of milk when buy it or after a few days of storage.
source :
https://id.wikipedia.org/wiki/Susu
http://www.kerjanya.net/faq/18122-susu-bubuk.html
Milk is a white nutritious fluid produced by mammalian milk glands, one of them humans. Milk is the main source of nutrition for babies before they can digest solid foods. Animal milk (usually beef) is also processed into various products such as butter, yogurt, ice cream, cheese, sweetened condensed milk, milk powder and others for human consumption.
Milk has many functions and benefits. For a productive age, milk helps their growth. Meanwhile, for the elderly, milk helps support the bone so as not to porous. Milk naturally contains important nutrients, such as various vitamins, proteins, calcium, magnesium, phosphorus, and zinc, another opinion adds that milk contains minerals and fats. Therefore, everyone is encouraged to drink milk. Now a lot of milk is packaged in a unique shape. The purpose of this is for people interested in buying and drinking milk. There is also milk in the form of fermentation.
HISTORY
In ancient times, milk has been used as a staple of human food. Humans take milk from animals that have mammary glands, such as cows, horses and sheep. Cattle and sheep begin to be domesticated since 8000 BC for meat, feathers and milk. In the Middle East, milk is even fermented into cheese by the desert travelers there. It is estimated that milk began to enter the plains of Europe in the 5000 BC through the Anatolian region. Meanwhile, milk began to enter the UK in the Neolithic period.
The use of cheese and milk from the Middle East through Turkey began to be known by Europeans in the Middle Ages. Then, in the 15th century, sailors began to bring dairy cattle to be nurtured and raised on the plains of Europe for milk consumption. Cow's milk itself is newly known by the Indonesian people through the Dutch East Indies colonial in the 18th century.GOOD MILK TERMS
While still in the mammary gland, milk is declared sterile. However, if already exposed to air, milk can not be guaranteed kesterilannya. The good milk requirements include many factors, such as color, taste, smell, density, viscosity, freezing point, boiling point, and acidity level. The color of milk depends on several factors such as the type of cattle and feed. Normal milk color usually ranges from bluish white to golden yellow. The white color is the result of light dispersion of the granules of fat, protein, and minerals present in the milk. Fat and beta carotene are soluble to create a yellow color, whereas if the fat content in milk is taken, a blue color will appear.
Milk tastes slightly sweet and salty (savory) caused by the content of lactose sugar and mineral salt in milk. The taste of milk itself is very easy to change when exposed to certain objects, such as dairy cattle feed, the work of enzymes in the body of cattle, even the container where the milk will be produced later. The smell of milk is generally delicious, but it is also very volatile when exposed to the above factors.
Density of breast milk is 1.028 kg / L. Determination of density of milk should be done 3 hours after milk milked, because this type of weight can change, influenced by changes in milk fat conditions or because of gas in the milk. Milk viscosity typically ranges from 1.5 to 2 cP, which is affected by milk solids, fats, and milk temperatures. The freezing point of milk in Indonesia is -0.520 ° C, while its boiling point is 100.16 ° C. The boiling point and freezing point will change if milk forgery is done by adding too much water because of the different boiling points and freezing point of water. Fresh milk has amphoteric properties, meaning it can be between acidic and alkaline properties. Naturally the pH of fresh milk ranges from 6.5 to 6.7. When the pH of milk is lower than 6.5, it means there is colostrum or bacterial activity.
MILK IN CONNECTIONMilk compositions include water, dry matter, fat, nonfat dry ingredients, protein, and lactose. Each animal has a different milk composition, both between animals, between species, and between animal nations. Cow's milk has 3.1% fat content, 2.8% protein, 11.2% dry ingredients, 8.1% nonfat dry ingredients. While the composition of goat milk consists of 6.34% fat content, 4.97% protein, 15.32% dry ingredients, non-fat dry ingredients 8.97%. Based on the results of the composition, it can be concluded that dry matter, fat content, and goat milk protein is higher than cow's milk. The content of omega-3 in cow's milk can be improved through the feeding of omega-3-rich as dry carboxylic salt mixture. The combination of different milking hoses influences (P <0.05) on the production and rate of milk dairy secretion.MILK FUNCTION
Milk is a food rich in nutrients. Besides consumed as a drink, milk can also be processed into a mixture of cooking, cakes, and drinks. Let us know the various types of milk in culinary arts. In the milk contain essential nutrients such as proteins, fats, sugars, vitamins, and minerals that the body needs. Besides consumed as a drink, milk can also be applied to a variety of dishes. The presence of milk in the dish will make the cuisine more creamy, the cake becomes fragrant and delicious and the drinks taste more delicious. The market sells many kinds of milk. Like milk powder, sweetened condensed milk, and fresh liquid milk. Various dishes can be mixed with milk. In addition to improving the flavor to be more delicious and delicious, the dish also becomes more rich in nutrients.LIQUID MILKFor some people it may seem strange to hear the term milk processed into a mixture of cuisine. Liquid liquid milk for example, can be used as a mixture of pasta sauce, steak sauce, macaroni schotel mix, and mashed potatoes. By adding milk in this dish, the dishes will taste more creamy, savory, and delicious. Sauce like tomato cream soup, sweet corn soup, or cream soup mushrooms are also suitable added with fresh liquid milk. The presence of milk in the soup will make the texture soup more viscous, savory, and delicious. Liquid liquid milk can also be used instead of coconut milk. Like when making soto betawi, chicken curry, and porridge green beans. By replacing coconut milk with liquid milk, this cooking will be more nutritious and the texture of the food becomes less oily.
In culinary arts, milk powder is more often used as a mixture of cake dough. Like bread dough, pastry or cake. Milk powder can also be dissolved with water and can be used as a solvent sauce or substitute cream substitute cream. In the manufacture of bread dough, cake or pastry, milk powder should be mixed with other dry ingredients. Such as wheat flour and refined sugar. This material is then sieved to easily mix well with other ingredients. By adding powdered milk in the bread dough, the aroma of the bread will be more fragrant, the texture of the bread is softer, fibrous, moist, and the flavor is more delicious. The function of milk powder in the cake also gives the aroma more fragrant cake, tekture cake more moist and soft cake crumb structure. Unlike the pastries. By adding powdered milk in cookie dough, the cake color will be more yellow brown, the smell of the cake more fragrant and taste more delicious. Milk powder can also be added to a tasty pastry cake dough, as in Kaastengels dough and pie skin The addition of powdered milk will make Kaastengels cakes taste more tasty and delicious.
SWEETENED CONDENSED MILK
Sweetened condensed milk mostly found in the market. Like the Sweetened Cream of Sweet Carcinogenic Milk. This type of milk is very suitable to mix hot drinks, such as milk coffee, milk ginger, and milk tea such as tea pull. Cold drinks can also be added sweetened condensed milk, such as ice fruit soup, mixed fruit ice, or coconut ice kopyor. By adding sweetened condensed milk cream in this drink, the flavor of the drink will taste more delicious. Not only drinks, if you will make cake, pancakes, crepes, breads, sweet martabak, pudding, and various dessert sauce of this type of milk can also be added as a mixture of dough or complementary presentation. When you will make vanilla vla as cake contents, sweetened condensed milk can also be added to enrich the vla flavor to be more creamy and legit. But keep in mind, when making dough pudding, enter sweetened condensed milk shortly after the dough lifted from the fireplace, mix well. In this way, the milk will blend well and not break.MILK POWDER
One of the products produced from processed fresh milk is milk powder. As the name implies, this milk is powdered or powdered, a kind of powder that is dry milk or milk with a very low water content, which is only about 9%. The color of this milk powder is a bit yellowish white with a distinctive aroma of milk. Milk powder is consumed by many people as a substitute for liquid milk that is not durable. Due to its low moisture content, this milk powder is clearly more durable and easier to process.
Aside from being a beverage maker, milk powder is also often used in food making. For example, bread, cake, even soup. Milk powder has the benefit of strengthening the savory taste in cooking, making the texture of bread and cake become softer, and add to the aroma. Just like other milk, milk powder also contains good calcium for the body though not as much as fresh milk. Because usually milk powder itself also passes some processing process that can lead to the loss of some substances.STORAGE OF GOOD MILK1. Keep the milk closed. Store milk in the refrigerator at a temperature of 1 to 4 degrees Celsius. Remember, put milk in the middle of the refrigerator, and not on the refrigerator door to keep the temperature steady.2. One way to store milk in a large portion is to put it in a tightly sealed container, then store it in the refrigerator at a temperature of 10 to 15 degrees Celsius.3. It is better to consume liquid milk in packs that have been open on the same day. The habit of pouring milk and then putting again in the refrigerator for days will cause milk damage due to bacteria contamination. As a result, milk gets sour when it is consumed again.4. Sweetened condensed milk that is opened in the packaging can be stored in the refrigerator, but make sure not to consume it after 8 to 20 days later.5. Milk powder stored in a dry and tightly sealed.6. Do not forget to always check the expiration date of milk when buy it or after a few days of storage.
source :
https://id.wikipedia.org/wiki/Susu
http://www.kerjanya.net/faq/18122-susu-bubuk.html
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