FAQs
Milk is loaded with the goodness of calcium and many other vital nutrients. A glassful of milk is wholesome and filling. It is therefore very essential for you to know to make a wise, informed choice about your brand of milk.

1. What is milk calcium?
2. What does the term “solids-non-fat”or SNF mean ?
3. What is pasteurization?
4. What is homogenization?
5. How to detect adulterated milk (with water)?
6. How much energy shall I get from 100ml of milk?
7. Why is dairy an important part of a healthy diet?

1. What is milk calcium?
Milk calcium, sometimes called milk mineral complex or whey minerals, is a concentrated source of calcium and other minerals derived from milk. It is generally obtained as an isolated fraction of whey. Milk calcium is becoming an increasingly important source of calcium supplementation in the food industry. It offers a unique combination of minerals important for proper bone growth, including calcium, phosphorus, magnesium and zinc. Milk calcium is a natural and label-friendly ingredient that offers excellent purity, bland flavor and high bioavailability. Some calcium suppliers offer different granulations for varied applications.

2. What does the term “solids-non-fat”or SNF mean ?
The important parts of milk are water part, fat part & non fat part. Non fat part is also called milk solid not fat. It is a group of ingredients like:
Carbohydrates
Proteins
Minerals
Vitamins

3. What is pasteurization?
Pasteurization refers to the process of heating each and every particle of milk to at least
63°C for 30 min (LTLT method) or 72°C for 15 sec (HTST) or to any approved temperature-time combination, which is equally efficient in approved and properly operated equipment. Immediately after pasteurization, the milk is invariably cooled to 5°C or below.

4. What is homogenization?
Homogenization is one of the very important processes of the dairy industry. The principle behind the homogenization is that it breaks up the existing small fat globules of milk into even smaller globules and stabilizes the emulsion to an extent that prevents any noticeable rising (cream layer formation) of the fat. Milk to be homogenized is pumped under pressure of several thousand pounds through a narrow or constricted orifice, during which the native fat globules are broken down to uniform smaller size of 2μ.

5. How to detect adulterated milk (with water)?
A ‘Lactometer’ helps identify milk adulterated with water. It measures the specific gravity of milk. The average specific gravity of milk (at 60°F) ranges from 1.028 – 1.030 for cow milk and 1.030-1.032 for buffalo milk. Lower values than the standard given indicate that the milk is adulterated with water.

6. How much energy shall I get from 100ml of milk?
The energy value of milk varies with its composition. On an average cow milk gives 75 kcal per 100 g. Component-wise, milk fat furnishes 9.3 kcal / g, milk protein 4.1 kcal  / g and milk sugar (lactose) 4.1 kcal / g.

7. Why is dairy an important part of a healthy diet?