Raw material selection: dairy ingredients R. Early, Harper Adams University College 2.1 Introduction As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients The composition of milk varies significantly among species and bovine milk is most widely used world-wide for consumption as milk and for conversion into other products. Ovine and caprine milks are not without significance particularly within the realms of cheesemaking The relevance of milk to chilled foods is found in the milk products which are chilled foods in their own right and in the range of milk-based ingredients used in the manufacture of chilled foods. Many milk products such as cheese and yogurt have a long heritage. In contrast, most milk-based ingredients are relatively recent innovations. Their existence is linked to the development of the modern food market place and the presence of convenience foods and ready meals, many of which are chilled foods 2.2 Milk Water is the main component of milk and most manufacturing techniques employed by the dairy industry concern methods of water control. with a water lanie Hooper(Dairy Crest Ingredients)and Steve Timms( Fayrfield Foodtec Ltd)for tion on milk-based ingredients and their uses, and to David Jefferies(Oscar Meyer ng advice on the use of dairy products in chilled ready meals2.1 Introduction As the first food of infant mammals, milk provides an important source of fat, protein, carbohydrate, vitamins and minerals, essential to the development of tissue and bone, and the growth of young. Milk is also a substance used beneficially by humans of all ages, both as a food in its own right and as a material for the production of milk products and milk-based food ingredients. The composition of milk varies significantly among species and bovine milk is most widely used world-wide for consumption as milk and for conversion into other products. Ovine and caprine milks are not without significance, particularly within the realms of cheesemaking. The relevance of milk to chilled foods is found in the milk products which are chilled foods in their own right and in the range of milk-based ingredients used in the manufacture of chilled foods. Many milk products such as cheese and yogurt have a long heritage. In contrast, most milk-based ingredients are relatively recent innovations. Their existence is linked to the development of the modern food market place and the presence of convenience foods and ready meals, many of which are chilled foods. 2.2 Milk composition Water is the main component of milk and most manufacturing techniques employed by the dairy industry concern methods of water control. With a water 2 Raw material selection: dairy ingredients R. Early, Harper Adams University College Thanks go to Melanie Hooper (Dairy Crest Ingredients) and Steve Timms (Fayrfield Foodtec Ltd) for providing information on milk-based ingredients and their uses, and to David Jefferies (Oscar Meyer Limited) for giving advice on the use of dairy products in chilled ready meals