MILK

1. Cost of Milk (http://nutritionstudies.org/milk-the-elixir-weve-been-sold/)

1.1. quality

1.2. type of milk

1.2.1. Skimmed

1.2.2. Goat

1.2.3. sugar free

1.2.4. fate free

1.3. Milk Storage

2. milk structure (https://www.uoguelph.ca/foodscience/book-page/milk-structure)

2.1. Nutrients

2.2. Importance of the nutrients and their roles

3. Health Issues (http://www.pcrm.org/health/diets/vegdiets/health-concerns-about-dairy-products)

3.1. Bacterias

3.2. TB

3.3. Cholesteral

3.4. Anti-biotics

4. sources of milk (http://whereismymilkfrom.com/#)

4.1. Milk comes from a cow

4.2. However there are other sources of milk eg Goat Milk

5. Process of Milk

5.1. Homeginazation (http://www.quickanddirtytips.com/health-fitness/healthy-eating/is-homogenized-milk-bad-for-you)

5.1.1. Standardization

5.2. Pesteruasation (http://www.google.com/url?q=http%3A%2F%2Fwww.realmilk.com%2Fhealth%2Fraw-milk-vs-pasteurized-milk%2F%23secondary&sa=D&sntz=1&usg=AFQjCNH3c4U_pFvYI5mI2eVVeePG7b_akw)

5.2.1. Laws and Regulationa

6. other milk products (http://www.google.com/url?q=http%3A%2F%2Fwww.fao.org%2F%23&sa=D&sntz=1&usg=AFQjCNG3hcnd7VjNaUxzgouHRzqi2NbplQ )

6.1. Cheese

6.1.1. cheddar

6.1.2. Gouda

6.1.3. Blue Cheese

6.1.4. Mozarrella

6.1.5. Maasdam

6.1.6. Feta

6.2. Yogurts

6.2.1. Flavoured

6.2.2. Plain/sugar free

6.2.3. Fat Free

6.3. Cream