Transcript Milk and Milk Products

Milk and Milk Products
3091 Basic Concepts
Melinda Klockziem
Milk Composition
• Varies by species, breed, individuals and
stage of lactation
Milk Composition
• Water
– 86%
• Protein
Compostion of Milk
5%
– 4%
• Lactose (Milk sugar)
– 5%
1%
4%
4%
Water
Protein
• Butterfat (Cream)
Butterfat
Minerals
– 3.5%
• Minerals
– 1-2%
Lactose
86%
Milk Composition
• Total Solids (TS)
– All components except for water
• Solids not fat (SNF)
– All components except for water and fat
Milk Processing
• Standardization
• Whole Milk (3.5% butterfat)
– Over 3.5% butterfat
• Skimmed to remove butterfat (cream)
– Under 3.5% butterfat
• Add to increase butterfat content
Milk Processing
• Pasteurization
– Heating of the milk to kill bacteria
Milk Processing
• Homogenization
– Prevents cream from separating
– Breaks large fat globules into smaller fat
particles
Milk Products
• Liquid Milk
– Whole
– 2%
– 1%
– ½%
– Skim
http://www.changesrecyclingcentre.com/images/products/dairyland_milk.jpg
Milk Products
• Condensed Milk
– Milk is concentrated at low temperatures
– Vacuum evaporation
• This process is based on the physical law that the
boiling point of a liquid is lowered when the liquid
is exposed to a pressure below atmospheric
pressure.
– Litter or no cooked flavor
http://www.adl.ca/images/tin-condensed-small.jpg
Milk Products
• Butter
– Cream is separated from milk
– Cream churned until butterfat globules begin
to accumulate fat
– Salted
– Molded and Packaged
http://www.lowcarbluxury.com/butter-marg.gif
Milk Products
• Cheese
– Curd formation
• Rennet added
(Chymosin)
– Causes curds to form
– Separated
• Curds separated from
whey
– Salted
• Salted and placed in
mold
– Aged
www.smithfieldcollection.com
Milk Products
• Yogurt
– Made using extra SNF’s
• Has increased amounts of lactose
– Cultured
• Bacteria
– Streptococcus
– Lactobacillus
http://www.foodandhealth.com/images/yogurt.jpg
Milk Products
• Ice cream
– Greater than 10% milk fat (legal definition)
– Frozen cream mixed with sugar, milk and
flavorings
http://www.riaitc.org/images/ice%20cream%2022.jpg
Milk Products
• Ice cream
– 55%-64% of ice cream is water
– Cream increases richness of flavor and
provides smooth texture
– Sugar contribute a lowered freezing point
• Provides unfrozen water
• Allows ice cream to be scooped