The authors emphasize the nutritional importance of milk, especially for young children. They provide information on the differences in nutritional value between cow’s milk and the milk of buffalos, goats, sheep and camels. Milk is an extremely perishable commodity and in addition to showing how it can be handled and preserved the authors describe how it can be transformed into products that have a longer shelf life but are equally nutritious such as cheese, curd, yogurt and butter milk. They describe how these products can be made and stress their value for those who suffer from lactose intolerance. Because lactose or milk sugars are broken down and converted when cheese and other dairy products are being made they no longer provoke allergic reactions.
Sample PDF: Preparation of dairy products
No. of pages: 86