Transcript MILK PROCESSING - MACCRAY Schools

MILK
PROCESSING
QUALITY GRADES
1.
2.
Grade A: fluid milk
Grade B: processing/
manufacturing; up to 3
million bacteria/ml
MAJOR PRODUCTS
1.
fluid milk:
whole milk
2%
1%
nonfat milk (less than .5% fat)
chocolate milk.
2. Fermented milk (grade A):
cultured buttermilk, yogurt
MAJOR PRODUCTS
3.
Creams (grade A):
half & half (11% fat)
cream (18%fat)
whipping cream(30%fat)
coffee cream (18%fat)
heavy whipping cream(36%fat)
sour cream (18%fat)
MAJOR PRODUCTS
4.
5.
6.
Butter
Canned milk: evaporated
milk (60%water removed)
Dried milk
MAJOR PRODUCTS
7.
8.
Cheese
Ice cream
BY-PRODUCTS
1.
2.
Buttermilk: from butter,
dried for baking
Whey - from cheese,
dried or concentrated
COMPONENTS OF MILK
Water
88%
Fat
3.5%
Protein 3.2%
Lactose 4.6% (sugar)
Minerals .7%
INFLUENCES ON
COMPONENTS
Breed
of cow
Individual animal
Stage of lactation
Feed - age - climate
Frequency of milking
CALCULATING GROSS
COMPONENTS
whole
not
milk –
less than 3.25% fat and
not less than 8.25 non-fat
solids
STEPS IN PROCESSING
1.
2.
3.
Standardization- adjust fat
Clarification - remove
foreign matter
Pasteurization - destroy
bacteria by heat
STEPS IN PROCESSING
4.
5.
6.
7.
Homogenization - break-up
fat globules so the cream
doesn’t float to top
Packaging
Dating-guaranteed drinkable
7 days beyond date
Storage
TRENDS IN
CONSUMPTION
Prior
to 1945:
Whole
milk, condensed
milk and butter
After
Ice
1945:
cream, cheese
TRENDS IN CONSUMPTION
 Since
1975:
 shift
from whole to low fat
“lite” cheese
 regular ice cream to ice milk
 Recently
yogurt
yogurt / frozen