ABSTRACT
The chapter explores the variety of foods made from milk and nondairy sources and describes milk-product variations such as low-fat, fat-free, low-sodium cheeses, and cheese products. It discusses reasons for coagulation of milk protein by several methods and relates methods of coagulation to preparation and characteristics of several milk products. The chapter examines the effect of heat on natural and processed cheese and appraise nutritive, palatability, sanitary, and economic characteristics of milk products. It identifies lactose intolerance, milk protein allergies, and acceptable recipe alternatives. Lactose is the naturally occurring sugar found only in milk and products made from milk. Lactose intolerance is a commonly known and widespread mal-digestive disorder. The lactose content in dairy products varies according to fat content and whether the dairy product has been fermented. Higher fat dairy products, such as butter and heavy cream, contain very low amounts of lactose, whereas lower fat dairy products, such as skim milk, contain a significantly higher amount.
