Transcript components of milk

QUALITY GRADES
• Grade A: fluid milk
• Grade B: processing and
manufacturing (cheese/butter)
MAJOR PRODUCTS
• Fluid milk:
–whole milk,
–2%,
–1%,
–nonfat milk (less than .5% fat),
–chocolate milk
• Fermentation (grade A):
• The addition of “good”
bacteria to milk
• cultured buttermilk
• yogurt
• Cream (grade A):
• half & half (11% fat);
• light cream (18%fat);
• sour cream (18%fat)
• whipping cream (30%fat);
• heavy cream (36%fat);
• Butter
• Canned milk
• evaporated milk
(60%water removed);
• sweetened condensed milk
• Non-Fat Powdered milk
• Cheese
• Fresh
• Aged
• Ice cream products
• Ice cream
• Ice milk
• Frozen Yogurt
MILK BY-PRODUCTS
• Buttermilk
• from butter
• dried for baking or fresh
• Whey
• from cheese
• dried or concentrated
COMPONENTS OF MILK
 Water
 Fat
 Protein
 Lactose
 Minerals
88.0%
3.5%
3.2%
4.6%
0.7%
INFLUENCES ON COMPONENTS
• Breed of cow
•
•
•
•
Each individual animal
Stage of lactation
Feed - Age - Climate
Frequency of milking
% total solids:
• fat
• protein
• lactose
• minerals
Total solids
3.5%
3.2%
4.6%
.7%
12%
• The minimum legal composition
of whole milk:
• not less than 3.25% fat
• not less than 8.25% solidsnot-fat
STEPS IN PROCESSING
Standardization
 adjust fat
Clarification
 remove foreign matter
Pasteurization
 destroy bacteria with heat
 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 and condensed milk and butter
most popular
• After 1945 –
– more ice cream and cheese
• Since 1975
– shift from whole to low fat “lite”
cheese
– and from regular ice cream to ice
milk
• Recently yogurt and frozen
yogurt
The End