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Food

Latte e Derivati

Descrizione

 

 

MILK AND MILK DERIVATIVES

The importance of milk as a food is demonstrated by the function took place in the life of the newborn. But the milk does not certainly not exhaust its food after weaning, at this stage, and then for the whole of life, i.e. , in the framework of a power supply for the completeness, it is gradually needed a broader and more varied supply of food, it continues to be an important source of nutrients, in particular protein and calcium.

The milk before undergoing the process of transformation in yoghurt, can be subjected, where necessary, to a correction of the amount of fat. The milk is, in fact, a natural substance and as such has a composition that can vary by virtue of the seasons, the power supplied to the veal and other factors. The milk is then "concentrate" and then homogenized to ensure greater digestibility of the yogurt.

Then follows the pasteurization process that makes the milk hygienically safe and create a suitable environment for the growth of lactic acid bacteria. After pasteurization, the milk is cooled and inoculated with lactic ferments that grow and multiply. The butter is also a derivative of milk and, as such, it preserves many of the inimitable characteristics of the raw material from which it descends. Butter is a food obtained from the processing of the cream of milk or cream. The edible fats are precious nutrients, but they must be taken in the right quantities.

When you add to the milk curd some milk proteins, casein and pass to the solid state, coagulating. This leads to the separation of the solid part of the milk (the curd) from the liquid (whey). In this process important part of fat, vitamins and mineral salts remain "trapped" in solid part.

The edible fats are precious nutrients, but the curd is machined according to different techniques depending on the type of cheese that is to be produced, even the maturation and ripening the cheese, when it occurs, is different in the ways and in duration. The result of these different processing techniques are the differences between the various cheeses: hard or soft, sweet or spicy, etc.