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Milk (Nutritive Value (Water, Minerals, Vitamins, Fats, Carbohydrates,…
Milk
Nutritive Value
Fats
Vitamins
Carbohydrates
Protein
Water
Minerals
Uses of Milk
*
Effects of cooking
Bacteria are killed
Loss of vitamin B and C
Flavour changes
Protein coagulates.
Dietetic value
It is easily digested
Important source of protein and calcium
Lacks iron so should be eaten with iron rich foods
Storing
Keep out of sun
Cover
Store in fridge
Processing
Pasteurisation
76 for 15seconds
U.H.T
Heated to 132
*