ABSTRACT
The incorporation of non-human milk in human diet dates back to the domestication of certain species, about 10,000 years ago. Initially, sheep and goat were domesticated and their milk was consumed by humans. Later cattle, buffalo, camel, and horse were used for the same reason. Since those times, milk and dairy products have an important part in human diet, especially in Europe, North and South America, the Indian subcontinent, Australia, and New Zealand. Although the
6.1 Introduction .......................................................................................................................... 179 6.2 Milk Composition ................................................................................................................. 180
6.2.1Water ......................................................................................................................... 180 6.2.2Carbohydrates ........................................................................................................... 180 6.2.3Ions............................................................................................................................ 180 6.2.4Proteins ..................................................................................................................... 180 6.2.5Lipids ........................................................................................................................ 181
6.3Milk Processing .................................................................................................................... 181 6.3.1Initial Treatment of Milk .......................................................................................... 181 6.3.2Standardization of Milk Components-Fat and Solids-Non-Fat Content ............... 182 6.3.3Homogenization ........................................................................................................ 182 6.3.4Heat Treatment ......................................................................................................... 183 6.3.5Packaging .................................................................................................................. 185
6.4Quality Control of Milk ........................................................................................................ 186 6.5Liquid Milk Functional Products ......................................................................................... 186 6.6Cheese ................................................................................................................................... 187
6.6.1Introduction .............................................................................................................. 187 6.6.2Feta Cheese Manufacturing ...................................................................................... 187 6.6.3Kefalotyri Cheese ..................................................................................................... 188
6.7Yogurt Manufacturing .......................................................................................................... 189 6.7.1.Milk Reception and Pretreatments ........................................................................... 189 6.7.2Standardization of Solids-Non-Fat (SNF) ................................................................ 192 6.7.3Homogenization ........................................................................................................ 194 6.7.4Heat Treatment ......................................................................................................... 194 6.7.5Fermentation ............................................................................................................. 195 6.7.6Cooling ..................................................................................................................... 196 6.7.7Fruit Addition ........................................................................................................... 196 6.7.8Filling........................................................................................................................ 197
References ...................................................................................................................................... 197
principles of dairy chemistry and dairy processing have been utilized for centuries, only at the end of the eighteenth century scienti˜c works about milk have started to be published. Also the industrialization of dairy processing occurred in the twentieth century (Fox, 2011a).
