Milk and Milk Products 3091 Basic Concepts Melinda Klockziem.

Slides:



Advertisements
Similar presentations
Unit Food Science. Problem Area Processing Animal Products.
Advertisements

MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/ manufacturing; up to 3 million bacteria/ml.
MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturin g (cheese/butter); up to 3 million bacteria/ml.
DAIRYDELIGHTS DAIRY DELIGHTS. The Five Types of Dairy Products:  Milk and cream  Cultured milk products  Frozen dairy desserts  Cheese  Butter.
Nutrients found in Milk Protein Calcium & Phosphorous Vitamin A (in fat portion) Vitamin B (in liquid portion) Vitamin D –added Carbohydrate Fat (depending.
DAIRY FOODS MILK AND MILK PRODUCTS. PRODUCTS 6 CATEGORIES MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE.
Choosing Dairy Foods Preparing Dairy Foods
Dairy. MILK Popular beverage Provides texture, flavor, color, and nutritional value to cooked or baked items Provides proteins, vitamins, and minerals.
Milk and Dairy Facts 1.
Milk Products and Alternatives Milk Milk  Complete protein source  Colloidal dispersion—large proteins in aqueous serum  Lactose, minerals, fat dispersed.
1 Selection and Preparation of Dairy Products. 2 Types of Dairy 1.Fresh 2.Concentrated 3.Frozen 4.Cultured.
Yogurt And Other Products. Yogurt Semi-solid fermented milk product which originated centuries ago in Bulgaria Consistency, flavor and aroma may vary.
Milk and Milk Products.
MILK & MILK PRODUCTS Next to water, milk is the most important liquid ingredient in the bakeshop.
Dairy Products.
MILK PRODUCT & NUTRITIVE VALUE. Composition of Milk - US Cows Average (%)Range (%) ComponentHolsteinAll breeds Water Fat Solids-not.
Dairy Products. Dairy Products include milk, yogurt, cheese, ice cream, and pudding. Cream, butter, sour cream are also dairy products but they also have.
Jeopardy MilkCheeseCooking Everything Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy Cream/ Substitution.
THE BIOCHEMISTRY OF MILK
QUALITY GRADES Grade A: fluid milk Grade B: processing and manufacturing (cheese/butter)
Moo. Identify major breeds of dairy cattle Define dairy terms Identify parts of a dairy cow Distinguish different dairy products.
Dairy Products.
Dairy Products. Pasteurization? In the US, milk is PASTEURIZED to improve the keeping quality of the milk. PASTEURIZATION- heating to destroy harmful.
© 2009 Cengage Learning. All Rights Reserved. Chapter 19 Frozen Desserts.
Milk, Components and Processing
Milk and Dairy Facts 1.
Dairy Foods Chapter 32.
Dairy Foods I. Milk Preparation  Each city and state have their own laws and standards  Milk is always handled in stainless steel containers  Storage.
Culinary Arts I Day #19 Day #19. Dairy products! Chapter 34 – page 477Chapter 34 – page 477 What are some main nutrients in dairy products?What are some.
EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many.
Milk  Nutritive Value An excellent source of calcium and phosphorus High in protein Low in iron Vitamin A and D added Source of riboflavin  Properties.
Biochemistry of Milk. Complex Nature of Milk Milk is a solution, an emulsion, and a colloidal dispersion Normal pH of milk is about % water.
Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.
PASTEURIZED: milk that is heat treated to kill any bacteria HOMOGENIZED: milkfat has been broken into tiny globules and mixed permanently with the milk.
DAIRY PRODUCTS Nutrition across Lifespan 2 Nutrition Science.
Choosing Dairy Foods FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe.
Dairy Foods. Nutrients in Dairy Foods Mineral –Calcium –phosphorus Vitamin –Vitamin A –Vitamin B2 riboflavin –Vitamin B1 thiamin –Niacin B3 –Vitamin D.
Milk is 87% water. The other 13% are the milk solids. 27% Protein: casein 30% Fat: combined with water is called “cream” 37% lactose: milk sugar 6% ash/minerals:
MILK PROCESSING.
EXPLORING DAIRY ANIMALS AND DAIRY PRODUCTS
Dairy Foods Foods 1 Objective Nutrients in Dairy Foods Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Some are fortified.
A.List and describe methods of marketing dairy products; B. Describe how milk is processed and graded; and C.List and describe the process of making cheese.
Steps of Cheesemaking heese.com/wisconsin/ho w_cheese_is_made.aspx heese.com/wisconsin/ho w_cheese_is_made.aspx.
The Chemistry of Gelato
Dairy products. Dairy Products All milk in US is pasteurized All milk in US is pasteurized Heated to destroy bacteria Heated to destroy bacteria UHT Processed.
+ Dairy Products Family Foods Mrs. Heckman. + Nutrients Major source of calcium High quality protein Riboflavin, phosphorus, Vitamin A Most milk is fortified.
Dairy Products From the Milk Group. Contents Dairy Products Nutritional Contribution Choosing Dairy Storage and Handling Preparation Principles.
 Servings from the milk group are expressed as cups  Need 3 cups a day  Refer to chart.
Unit C3-9 Food Science. Problem Area 3 Agricultural Processing Systems.
MILK PROCESSING From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education.
Cows. Cattle Breeds There are more than 800 breads of cattle worldwide most are used for beef. About 35 breads of cattle are used for milk.
Milk, Dairy, and Cheese. Dairy Products Milk, Butter, Yogurt, Frozen Dairy Desserts & Cheese.
Dairy Eggs, Milk, & Cheese. Nutrition Eggs High in Protein!!! Yolk is high in cholesterol. ( 230 mg/yolk) Milk & Cheese High in Calcium. Milk products.
All About Milk FOOD SCIENCE MS. MCGRATH. Quick Facts About Milk Pasteurization to kill harmful bacteria, milk is heated through a process called pasteurization.
All About Dairy. Milk: the “Almost Perfect Food!” Excellent sources of: Excellent sources of: Vitamin D Vitamin D Good sources of: Good sources of: Protein.
Dairy Products.  Dairy products include  milk  cheese  yogurt  frozen milk products  cream  butter continued © Morgan Lane Photography/Shutterstock.
Chapter 17: Dairy Products I
From foukeffa.org Written by Teri Micke Ag Student Texas A&M
From foukeffa.org Written by Teri Micke Ag Student Texas A&M
The Biochemistry of Milk – PRE LAB NOTES
Chapter 17: Dairy Products I
Milk and Dairy Facts 1.
Biochemistry of Milk.
Milk and Dairy.
Dairy.
Milk and Dairy Facts 1.
Milk. Milk Milk It is recommended that we switch to low-fat or fat-free milk and get least 3 cups daily from the Dairy food group. Milk and milk products,
Who cut the cheese? Mr. Hovell.
Dairy Products Processing and Marketing
Milk and Milk Products.
Presentation transcript:

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