CONDENSED MILK
It is made from pasteurized, concentrated milk to which sucrose is added to sweeten the concentrate to the extent of 65% in the final product. Sweetened condensed milk is not sterile but microbial growth is prevented by added sugar.
POWERED MILK
Whole milk is dehydrated to the extent of 97% by spray drying* or vacuum drying. Skim milk and low-fat milk are also dehydrated to manufacture milk powder. Vitamins A and D are added to enhance the nutritive value. It has a long shelf-life and it turns into fluid milk by mixing it with the required amount of water.
CREAM
It is concentrated milk fat, it is formed as a layer of fat globules, which rise to the top in unhomogenized milk. The cream is separated from milk by centrifugation.
YOGHURT
It is a fermented milk product with a fine curdled gel-like consistency having a sour and aromatic flavour.
*Spray drying is a
method of producing a dry powder from a liquid or slurry by rapidly drying with
a hot gas.