Skim milk powder(SMP)processing is similar to that described above except for the following points: 1.contains less milkfat (0.05-0.10%) 2.heat treatment prior to evaporation can be more or less severe 3.homogenization not required 4.maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese,baby foods etc.High-heat SMP requires a more intense heat treatment in This product is used in the bakery industry,chocolate industry,and other foods where a high degree of protein denaturation is required. Instant milk powder is produced by partially rehydrating the dried milk powder particles causing them to become sticky and agglomerate.The water is then removed by drying resulting in an increased amount of air incorporated between the powder particles 3.Cheese wa nade as a ple definition nutr d after and whey se paration of milk.cream or p tly ski ed milk butte nilk or a mixture Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. Some common cheesemaking steps will be outlined here.Also included is a document entitled Making Cheese at Home,which includes some helpful references,several simple cheese making procedures and information about sourcing cheese making supplies. Tre nent of Milk n and Milk Ripening enzyme heat-acid 。Curd Treatment 。Cheese Ripening Treatment of Milk for Cheesemaking Like most dairy products,cheesemilk must first be elarified,separated and standardized.The milk may then be subjected to a sub-pasteurization treatment of 63-65 C for 15 to 16 sec.This thermization treatment results in a reduction of high nust be follo wed by proper ten used,an alternative hea This less severe heat treatment isSkim milk powder (SMP) processing is similar to that described above except for the following points: 1. contains less milkfat (0.05-0.10%) 2. heat treatment prior to evaporation can be more or less severe 3. homogenization not required 4. maximum shelf life extended to approximately 3 years Low-heat SMP is given a pasteurization heat treatment and is used in the production of cheese, baby foods etc. High-heat SMP requires a more intense heat treatment in addition to pasteurization. This product is used in the bakery industry, chocolate industry, and other foods where a high degree of protein denaturation is required. Instant milk powder is produced by partially rehydrating the dried milk powder particles causing them to become sticky and agglomerate. The water is then removed by drying resulting in an increased amount of air incorporated between the powder particles. 3. Cheese : Traditionally, cheese was made as a way of preserving the nutrients of milk. In a simple definition, cheese is the fresh or ripened product obtained after coagulation and whey separation of milk, cream or partly skimmed milk, buttermilk or a mixture of these products. It is essentially the product of selective concentration of milk. Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. Some common cheesemaking steps will be outlined here. Also included is a document entitled Making Cheese at Home, which includes some helpful references, several simple cheese making procedures and information about sourcing cheese making supplies. • Treatment of Milk • Additives • Inoculation and Milk Ripening • Coagulation o enzyme o acid o heat-acid • Curd Treatment • Cheese Ripening Treatment of Milk for Cheesemaking Like most dairy products, cheesemilk must first be clarified, separated and standardized. The milk may then be subjected to a sub-pasteurization treatment of 63-65° C for 15 to 16 sec. This thermization treatment results in a reduction of high initial bacteria counts before storage. It must be followed by proper pasteurization. While HTST pasteurization (72° C for 16 sec) is often used, an alternative heat treatment of 60° C for 16 sec may also be used. This less severe heat treatment is