Semi skimmed milk,Thailand Milk price supplier

Whole milk

Semi skimmed milk

Skimmed milk

1% fat milk

Organic milk

Jersey and Guernsey milk

Flavoured milk

Heat treated milks

Sterilised milk

UHT milk

Evaporated milk

Condensed milk

Untreated (raw) milk

Filtered milks

Dried milk powder

Whole Milk

Partly Skimmed Milks

Skim Milk

Chocolate Milk

Buttermilk

Raw or Unpasteurized Milk

 

Standardized milk - This is made by combining buffalo milk and skimmed milk. The fat percentage is maintained at 4.5% while the SNF is 8.5%.

Whole milk : Whole milk must contain at least 3.25% milk fat and 8.25% milk solids by weight—which means it derives about 50% of its calories from fat. Because of this relatively high fat content, whole milk is best used only for infants and young children up to age 2.

Reduced-fat milk (2%) : This milk contains 2% milk fat. The percentage of milk fat refers to the percentage of fat by weight, and much of milk's weight is water. Once you subtract the water from 2% milk, for example, you're left with a product that contains 20% fat by weight; such milk actually derives 35% of its calories from fat. Drinking 2% milk is a good way to wean oneself from whole milk at first, but is too high in fat as a permanent choice, unless your diet is otherwise very low in fat.  

Low-fat milk (1%):   One-percent milk gets 23% of its calories from fat. Many people find low-fat milk more appealing and a good compromise.  

Semi skimmed milk

Semi skimmed milk is the most popular type of milk in the UK with a fat content of 1.7%, compared to a minimum of 3.5% in whole standardised milk and 0.1% in skimmed milk -see 

Skimmed milk/non-fat milk :   This type of milk has as much fat removed as possible. It may not contain more than 0.5% milk fat by weight, and usually contains less than 0.5 gm of fat per cup, deriving just 5% of its calories from fat. Skimmed milk has about half the calories of whole milk. It is the best choice for adults, and is the only type of milk that should be consumed by people on strict low-fat diets. Unfortunately, skim milk has a very "thin" flavor and an unappealing bluish cast.  

Skimmed milk

Skimmed milk has a fat content of between 0-0.5% and an average fat content of 0.1%. Skimmed milk therefore has nearly all the fat removed.

It contains slightly more calcium than whole milk and lower levels of fat soluble vitamins, particularly vitamin A, as this is lost when the fat is removed

Organic milk

Organic milk comes from cows that have been grazed on pasture that has no chemical fertilisers, pesticides or agrochemicals used on it.

The producers must register with an approved organic body and are subject to regular inspection.

Once the cows have been milked, the milk is treated in exactly the same way as regular pasteurised milk.

There is no evidence to suggest that organic milk is any more nutritious than conventionally produced milk. Although there have been studies to show that organically produced milk contains higher levels of omega-3 polyunsaturated fatty acids, these are plant derived, short-chain fatty acids which appear to be of limited health benefit compared to the longer chain omega-3 fatty acids found in oily fish.

Jersey and Guernsey milk

Channel Island milk is produced from Jersey or Guernsey breeds of cow and has a particularly rich and creamy taste.

It tends to be slightly higher in calories and fat than regular whole milk and also has a higher content of fat soluble vitamins -particularly vitamin A which is important for the promotion and maintenance of healthy growth and development  

Flavoured milk

The flavoured milk market is one of the fastest growing dairy sectors.

There are a wide variety of flavours and consistencies to cater for all ages and tastes with a choice of long-life (i.e. Ultra Heat Treated or sterilised) or fresh flavoured milk.

Most flavoured milk products are produced using reduced fat milk varieties and usually have a fat content of around 1%.

The most popular flavours are chocolate, strawberry and banana however more sophisticated flavours such as peach, mocha or products made with real Belgian and Swiss chocolate have been developed for the more adult market.

In comparison with plain milks, flavoured milks tend to have slightly higher sugar content, however studies have suggested that they are still a favourable option for children and teenagers as they provide a wide range of beneficial nutrients.

One study has shown that children consuming flavoured milk are not actually likely to have higher sugar or energy intakes as children consuming flavoured milk would likely, consume fewer less healthy sweetened drinks.

Flavoured milk is also less likely to cause damage to teeth than sugary foods and drinks.

Interestingly recent studies have suggested that chocolate flavoured milk can be used as an effective recovery aid after intense bouts of exercise

 

 

Calcium Fortified Milk Beverage:   Regular milk to which calcium is added, in addition to its natural calcium. While regular milk is a tasty and nutritious choice, calcium fortified milk beverages can help people meet their calcium requirements if their intake is inadequate.

Filtered Milk:   Regular milk passed through fine filters to remove most microorganisms, making it seem creamier.

Lactose-Free Milk:   Regular milk that has been processed to break down lactose (sugar) in milk to help people with  lactose intolerance  to easily digest milk.

Milk with DHA:   Milk that comes from cows that are fed a conventional diet that has been enriched with DHA, a type of Omega-3 fat, from natural sources. This enriched diet allows cows to produce milk that is naturally higher in DHA (docosahexaenoic acid), which supports the normal development of the brain, eyes and nerves.

Omega-3 Milk Beverage:   Regular milk with added ingredients, such as flax oil, which add Omega-3 polyunsaturated fatty acids.

Organic Milk:   Milk from cows that are fed crops that are organically grown. Regular and organic milk are equally safe and nutritious.

Prebiotic Fibre Milk Beverage:   Regular milk with  prebiotic fibre  added. Prebiotic fibre promotes and enhances the activity of beneficial bacteria that naturally inhabit our digestive tracts and help us to digest foods and keep our bodies healthy by controlling harmful bacteria and other microorganisms.

Probiotic Milk Beverage:   Regular milk with added  probiotic culture  (bacteria that have an effect on health).

Evaporated Milk:   About 60% of the water is evaporated from fresh skim, 2% or whole milk. The high temperature needed to sterilize the milk causes a browning reaction to occur, giving this milk a slightly darker colour. Evaporated milk is sealed into cans and is heat tolerant, making it excellent for baked goods and slow-cooker recipes.

Sweetened condensed milk:   Made commercially by condensing milk to one third of its original volume and then adding sugar. Sweetened condensed milk is very thick and sweet and is available in cans. It is most often used in sweet baked goods; it is not interchangeable with other types of milk.

Powdered Milk (Skim or Whole Milk Powder):   Partly evaporated milk is heated and dried instantly. Powdered milk is made from whole or skim milk and is available in bags and in bulk. There are instant and regular formulas. Once the package is opened, it should be used within one month.

UHT Milk:   Sterilized milk that has been heat-treated at an ultra-high temperature (138 to 158°C). Once it has cooled down, the milk is poured into a sterilized package without air contact, usually a Tetra Pak type box. Unopened, UHT milk keeps for several months at room temperature. Once opened, it must be refrigerated and consumed within 3 days.

 

Heat treated milks

Approximately 99% of milk sold in the UK is heat-treated, to kill harmful bacteria and to improve its shelf life.

Pasteurisation

Pasteurisation is the most popular method of heat treatment. It is a relatively mild form of treatment, which kills harmful bacteria without significantly affecting the nutritional value or taste of the milk.

The basic process for whole milk involves heating the milk to a temperature of no less than 71.7ºC for a minimum of 15 seconds (max 25 seconds). This process is known as High Temperature Short Time (HTST).

Following recommendations by The Advisory Committee on the Microbiological Safety of Food (ACMSF), which advises the UK Government Food Standards Agency, the UK dairy industry has extended the holding time for heat treatment of liquid milk to 25 seconds at 72°C. The purpose of this recommendation was to eliminate M. paratuberculosis (MAP) from milk.

After this the cold milk that enters the heat exchanger is heated by the hot milk leaving it, which in turn is partly cooled. Following heating, the milk is cooled rapidly to below 6ºC using chilled water on the opposite side of the plate. This process also extends the keeping quality of the milk.

Sterilised milk

Sterilised milk is available in whole, semi skimmed and skimmed varieties. It goes through a more severe form of heat treatment, which destroys nearly all the bacteria in it.

Firstly the milk is pre-heated to around 50 ^o C, then homogenised (see below for a brief outline of homogenisation), after which it is poured into glass bottles which are closed with an airtight seal.

There is no legally defined process for sterilising milk but, commonly, filled bottles are carried on a conveyor belt through a steam chamber where they are heated to a temperature of between 110-130ºC for approximately 10-30 minutes. Then they are cooled using a cold water tank, sprays or, in some cases, atmospheric air and then crated.

The sterilisation process results in a change of taste and colour and also slightly reduces the nutritional value of the milk, particularly the B group vitamins and vitamin C.

Unopened bottles or cartons of sterilised milk keep for approximately 6 months without the need for refrigeration. Once opened it must be treated as fresh milk and used within 5 days.