Milk and Dairy Products

Yogurt is a dairy beverage made from fermented milk. It is produced by adding live bacteria to milk, which ferment the lactose and produce lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Casein is the primary protein found in milk. It is a phosphoprotein that makes up about 80% of the total protein content of milk. Casein is responsible for the formation of curds when milk is heated or acidified.

Kefir is a type of fermented milk beverage that originated in Central Asia. It is made by adding kefir grains, which are a complex culture of bacteria and yeasts, to milk. Kefir has a slightly tart and tangy flavor and a slightly effervescent texture.

Skimming is the process of separating cream from milk. It is done by allowing the milk to stand for a period of time, allowing the cream to rise to the top. The cream can then be skimmed off the top of the milk.

Churning is the process of making butter from cream. It is done by agitating the cream until the fat globules clump together and form butter. The buttermilk is then separated from the butter.

Pasteurization is the process of heating milk to a high temperature for a short period of time. This is done to kill harmful bacteria that may be present in the milk. Pasteurization makes milk safe to drink.

Homogenization is the process of adding small fat globules to milk to make it more uniform. This is done to prevent the cream from separating from the milk. Homogenization also makes milk more digestible.

Fermentation is the process of making yogurt from milk. It is done by adding live bacteria to milk, which ferment the lactose and produce lactic acid. This gives yogurt its characteristic tangy flavor and thick texture.

Coagulation is the process of making cheese from milk. It is done by adding rennet to milk, which causes the milk to coagulate and form curds. The curds are then cut and heated, and the whey is drained off. The curds are then pressed into molds and aged to produce cheese.