Transcript Dairy Foods - Humble ISD

Dairy Foods
I. Milk Preparation
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Each city and state have their own laws and
standards
Milk is always handled in stainless steel
containers
Storage tanks and truck tanks are washed
and sanitized after each use
Cattle are milked twice daily with automated
milking machines
Milk is held at 40 degrees Fahrenheit or less
A. Testing
1. Fat Determination
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% butterfat/milkfat
2. Estimate of sediment
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Dirt, proteins, etc.
3. Determine bacteria count
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Naturally occurring & foreign
4. Milk flavor
B. Health Considerations
1. Quality source of protein, calcium
and riboflavin
2. Poor source of iron
3. Plays an important role in bone
formation & maintenance, acne,
eyesight and teeth
C. Trends in milk production
PER CAPITA CONSUMPTION
2013 data:
Whole Milk - $125
2% Milk - $92
Skim Milk - $18
II. Milk Processing
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Milk sent to plant and held at 40 F
Testing
Milkfat separated
Homogenization
Pasteurization
Cool to 40 F
Package, label and date
Distribute at 40 F
A.
Separation
– Most milk averages 3.5% to 3.8%
butterfat
– Butterfat is separated from milk
using a centrifugal separator
– Removed butterfat is then added
back to desired consistency or
used for other processing
B. Homogenization
– Keeps milk and butterfat from
separating after processing
– Large fat particles are broken down
– Milk is forced through a tiny valve at
high pressure and sprayed onto a
flat surface, physically bonding the
milk and butterfat
C. Pasteurization
– Eliminates or kill bacteria and
pathogens
Two Types
1. High temp – low time
– Milk is heated to 162 degrees for
15 seconds and cooled rapidly
2. High time – low temp
– Milk is heated to 144 degrees and
held for 30 minutes before rapid
cooling
D. Packaging and Labeling
– Milk contains light sensitive vitamins
– Must be held at 40 F or less until
purchased
– Must contain a “sell by” date. Store
is usually prevented by law from
selling product after that date
– Date is usually 10 days from when
milk reaches the plant
III. Cultured Products
A.
Buttermilk
1. Skim milk is cultured
2. Hold at 70 F for 16 hours
3. Cool to 50 F
4. Add salt and package
B. Sour Cream
1. Raw cream is pasteurized and
homogenized
2. Cool to 70 F and add inoculate
3. Hold for 14 hours, cool, package
C. Yogurt
1. Start with 2% milk
2. Pasteurize/homogenize
3. Cool to 104 F
4. Add culture
5. Add fruit/flavoring
6. Cool/package
IV. Cheese
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Add culture and rennet to milk
After 90 minutes, cut
Heat for 90 minutes @ 38 C
Separate curds from whey
Curds
Whey
1. wash
by product
2. Drain
used in
3. Whip/cream
processed
foods & feeds
Cheddar Cheese
1. “pile” curds for 2 hours
2. Mill
3. Salt
4. Hoop and press
5. Cure at least 60 days, up to 2 years