Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Milk and dairy products in human nutrition
Reconstituted milk (0908): Obtained by adding water, fat, etc. to milk powder.
Fortified milks: Milk can be enriched with various compounds to increase the intake
of particular micronutrients, for example vitamins A, D and C and iron. 15 Some
authors argue that milk can play an important role as a vector of supplements: the
complexity and nutritional stability of milk makes it an ideal vehicle for providing
important trace nutrients that can improve nutritional quality and prevent chronic
degenerative diseases (Arsenio et al., 2010).
Condensed milk
Condensed milk may be sweetened or unsweetened, and made from whole or
skimmed milk.
Whole milk, condensed (0889): Milk and cream from which water has been partly
removed after heat-treating and concentrating. Normally sucrose is added to give the
product stability and bacteriological safety.
Skim milk, condensed (0896): Same as above (0889), but applied to skim milk.
According to the CODEX standard for sweetened condensed milks (FAO and
WHO, 2010b), sweetened condensed milk should contain a minimum of 8 percent
milk fat m/m (where percent m/m [mass per mass] is equivalent to percent by
weight) and minimum of 34 percent milk protein in milk solids-not-fat m/m.
Sweetened condensed skimmed milk should contain a maximum of 1 percent milk
fat m/m and a minimum of 34 percent milk protein in milk solids-not-fat m/m.
Sweetened condensed high-fat milk should contain a minimum of 16 percent milk
fat m/m and a minimum of 34 percent milk protein in milk solids-not-fat m/m.
Sweetened condensed milk is a high-solids milk product, about 45 percent of the
solids consisting of sucrose (Williams, 2002). It is also high in energy (1 343 kJ or
321 kcal/100 g) (Table 3.7). The high sucrose:water ratio gives the product a long
shelf-life because it inhibits the growth of micro-organisms. This removes the need
for high-heat treatment during manufacture, and condensed milk is not sterilized.
Nutrient losses on production are comparable to those occurring on pasteurization,
as discussed in Section 3.3.2.
Dehydrated milk products
Evaporated milks
Whole milk, evaporated (0894): Milk and cream from which the water has been partly
removed and which has been heat- treated to render it bacteriologically safe and stable.
Skim milk, evaporated (0895): Same as 0894 (above), but applied to skim milk.
FAO and WHO (2010c) sets the following standards for evaporated milks:
• evaporated milk – minimum milk fat 7.5 percent m/m; minimum milk protein
in milk solids-not-fat 34 percent m/m
15 Fortified milks are covered in Chapter 5.