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 –4% Lactose (Milk sugar) –5% Butterfat (Cream) –3.5% Minerals –1-2%

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

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

Milk Products Butter –Cream is separated from milk –Cream churned until butterfat globules begin to accumulate fat –Salted –Molded and Packaged

Milk Products Cheese –Curd formation Rennet added (Chymosin) –Causes curds to form –Separated Curds separated from whey –Salted Salted and placed in mold –Aged

Milk Products Yogurt –Made using extra SNF’s Has increased amounts of lactose –Cultured Bacteria –Streptococcus –Lactobacillus

Milk Products Ice cream –Greater than 10% milk fat (legal definition) –Frozen cream mixed with sugar, milk and flavorings

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