PPT-mILK FOOD COMMODITIES Composition of whole milk

Protein 35 Fat 4 Carbohydrates 45 Vitamins ABD Minerals 07 Water 87 Nutritive Value Protein High Biological Value protein Easily digested form Proteins present . But raw milk can harbor dangerous microorganisms that can pose serious health risks to you and your family According to an analysis by the Centers for Disease Control and Prevention CDC between 1993 and 2006 more than 1500 people in the United State If baby is seriously ill andor hospitalized dis cuss storage guidelines with babys doctor www elly omcom Personal Use Only Do Not Copy or Reproduce Personal Use Only Do Not Copy or Reproduce To avoid waste and for easier thawing warming store milk Food Science . Ms. McGrath. Quick Facts About Milk. Pasteurization. to . kill harmful bacteria, milk is heated through a process called . pasteurization. Homogenization. milk . that comes directly from the cow separates into fat (cream) and liquid. To create a smooth, even consistency, milk is homogenized which is the process of removing some of the fat, and breaking down the remaining fat into smaller molecules that remain dispersed in the milk. Organic vs conventional food. The scientific evidence reveals substantial differences between organic and conventional food. . Despite official scepticism and even hostility, evidence is mounting that there are significant differences in the composition of organic and conventionally produced food and associations between the consumption of organic food and positive . Ellen W. . Demerath. , PhD. Associate Professor, . Division of Epidemiology and Community Health. School of Public Health. University of Minnesota. Minneapolis, MN. Patricia L. Fontaine, MD, MS. Senior Clinical Investigator, . Gajendra. K. . Londhe. Dy. Director Research (AHDS) . V.N.M.K.V., . Parbhani. (MS). Introduction. Chhana. is a base material . sandesh. , . rasogolla. , . cham. -. cham. , . rajbhog. , . chhana. . Milk microbiology standards for milk and milk product Shivnam Rana Msc . Microbiology (PAU) L -2011- BS -251 – M Introduction Complete food – Carbohydrates(Lactase), Protein(Casein), Fats, Minerals AFinger millet Eleusine coracana is also known as Ragi in India Malting of finger millet improves its digestibility sensory and nutritionalquality as well as has pronounced effect on lowering the ant September 2015. Agenda. Introduce Cow’s Milk and Soy Milk. USDA CACFP . regulation for serving milk. School regulation. Food allergy vs. intolerance; brief overview. USDA regulation for making substitutions . The Road to Baby Friendly Designation. Jennifer Amrol, MD. Assistant Professor of Clinical Pediatrics. University of South Carolina School of Medicine. Review the anatomy and physiology of breastfeeding.. - called baby "formulas" - adapted formulas. The main principle of creating substitutes is their maximum approximation (adaptation) to the composition and properties of human milk and compliance 2 Starches Breads and Flours rbohydrate, 3 g protein, 0-1 g fat, 80 calories Bagel Biscuit 1 (2 1/2 inches across) Bread Reduced-calorie ain, pumpernickel, rye, 2 slices (1 1/2 oz) 1 s Dr. SUSHMA KUMARI. ASST.PROF., DEPT.OF LPT, BVC, PATNA. Binod Kumar Bharti. Assistant Professor cum Jr. Scientist. Department of Dairy Chemistry. Sanjay Gandhi Institute of Dairy Technology (BASU) Patna. Contents. Introduction. 2. . Labeling of Samples for Analysis.