Page 193 - Agriculture_Form_Three

Agriculture for Secondary Schools

Milk

Cleaning and
Receiving and storage
sanitation

Clarification

Pasteurisation

1) Milk
2) Cheese/whey
1) Mala/sour milk 3) Butter

2) Yoghurt 4) Milk powder Cooling
5) Condensed milk
6) Ghee

Packaging
Distribution
and Storage
Marketing

Figure 8.10: Flow chart of milk products

These forms range from simple pasteurisation and packaging to specialised products
such as different types of cheese. The simplest form is when milk is sold raw without
even boiling. This is the cheapest way of selling milk, but it is not safe and milk

can easily be destroyed by microbial activities. By subjecting raw milk to heat
treatment, that is, pasteurisation, the milk shelf life can be extended. With Ultra-
High Temperature (UHT) treatment, the milk shelf life can be extended for several
months even without refrigeration. The UHT involves heating milk from 135 - 150
° C and holding it at that temperature for less than 15 seconds. The milk will then be
cooled rapidly. Other products that can be processed from milk are mala/sour milk,
yoghurt, cheese, butter, powdered milk, condensed milk and ghee. (refer to Figure
8.10). Yoghurt and mala or sour milk are elaborated in the following sub-sections.

Yoghurt and mala milk making: Yoghurt and mala or sour milk are very popular
fermented milk products. Many people do not understand the difference between the
two. Both yoghurt and mala milk are products made through fermentation of milk.
Yoghurt is produced by inoculating a culture of thermophilic bacteria (Lactobacillus

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