DESCRIPTION
Powdered milk and its derivatives are essential ingredients in the food industry. Their long shelf life, combined with ease of transportation and storage, makes them a convenient choice for food producers. Powdered milk is used in the production of a wide range of products, including beverages, cheeses, baked goods, sweets, candies, and sauces. Dairy derivatives, such as casein, are used as additives to enhance the texture and stability of food products.
There are several types of milk, each with specific characteristics that make it suitable for different uses.
Whole milk is the most common type of milk and is produced by removing only contaminants from freshly extracted milk. This milk contains 3.5% fat and is used to make cheeses, yogurt, butter, and many other dairy products.
Skim milk is produced by removing fat from whole milk and has a fat content of less than 0.5%. It is used to produce low-fat milk and dairy products such as low-fat cheeses and yogurt.
Partially skimmed milk has a fat content ranging from 1.5% to 1.8%. This milk is used to produce low-fat milk and dairy products like low-fat cheeses and yogurt.
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