Milk used in Bakery Products – History, Uses in Food, Advantages

What is Milk?

Milk is a white liquid produced by the mammary glands of mammals. Milk contains protein, lactase and other nutrients. Milk is extracted from cows, buffaloes, goat, camel and India is world’s largest producer of milk and is leading exporter of milk and its products.

Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. It contains valuable nutrients, and it can offer a range of health benefits.

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History of Milk:

Milk became commonly used upon the domestication of livestock, mainly dairy cows, around 9000-7000 B.C. In the mid of 20th century, there comes a big revolution of processing milk in food products. Today, liquid milk is pasteurized, killing any harmful bacteria before being packaged for market.

Uses of Milk in food industry:

  • People process milk into a variety of products such as cream, butter, yogurt, ice cream, and cheese.
  • Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
  • Milk serves as a beverage.
  • It is also considered a dough strengthener.

Advantages:

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  • Lactose sugar is only found in milk.
  • Milk products contain high quality proteins.

Disadvantages:

  • Whole milk has high level of saturated fat.

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