Milk is a whole, clean, lacteal secretion obtained by the complete milking of healthy milch animals, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving.
TYPES OF MARKET MILK:
- WHOLE MILK - Milk as such, derived from the animals without altering the composition is termed as whole milk. Cow milk contains fat not less than 3.5% and S.N.F. not less than 8.5%, Buffalo milk contain fat not less than 6% and SNF not less than 9%.
- STANDARDIZED MILK - The standardization can be done by partially skimming the fat in the milk or admixing skim milk in proper proportions. the standardized milk should contain a minimum of 4.5% fat and 8.5% SNF.
- TONNED MILK - Milk obtained by the addition of water and skim milk powder to whole milk. toned milk should contain a minimum of 3% fat and 8.5% SNF.
- DOUBLE TONNED MILK - It is similar to toned milk, double toned milk should contain a minimum of 1.5% fat and 9% SNF.
- RECONSTITUTED MILK - This milk prepared by dispersing whole milk powder in water approximately in proportion of I part powder to 7-8 parts water.
- RECOMBINED MILK - The product obtained when butter oil, skim milk powder and water are combined in the correct proportion to yield fluid milk. The milk fat may also be obtained from other sources, like unsalted butter, fresh sweet cream or plastic cream. recombined milk should contain a minimum 3% fat and 8.5% SNF.
- FILLED MILK - Milk fat is substituted with some vegetable oil or fat, it is termed as filled Milk.
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