Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 26 : Processing and preparation of Milk and Milk products

Milk substitutes

Vegetable fat, coffee whiteners are made by combining non-dairy fats or oils with milk solids. Monoglycerides and diglycerides, emulsifiers, carotene, vitamin D are added. They are pasteurised, homogenised and packed. Soyabean milk and groundnut milk are used as substitutes of milk. They are also pasteurised and homogenised before selling in the market. Of course these milks cannot be real substitutes in terms of nutritive value but can be used when there is intolerance for ordinary milk. Tofu, fermented food made from soyabean is used as substitute for cheese which is lower in fat and cholesterol.