Page 288 - Primary Six Notes

Types of milk

1. Processed milk. It is milk processed to kill germs and im-

prove on its quality

2. Sterilized milk. It is the milk produced by boiling and cooling

to make it free from germs.

3. Pasteurized milk. This is milk which is heat and cooled and

packed in materials that can provide protection against mi-

cro organisms.

4. Skimmed milk. This is milk from which fats have been re-

moved.

5. Condensed milk. This is milk from which most of the water

content has been removed

6. Evaporated milk. This is milk that has been homogenized

and all the water is removed to make it powder.

7. Fortified milk. This is , III.Ill I the

milk which has 'i ii;n ~

di
minerals, vita- r M * . MM ‘A
mins and other Li - /j

food nutrients T*j

added to it. ? r

8. Cultured milk. :
This is prepared «4» '! v

from pasteurized T

milk by adding bacteria to

make it thick and sour.

9. Dried or powdered milk. This is milk prepared by removing

fats and water