Dairy Foods

I. Milk Preparation  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 – % butterfat/milkfat 2.Estimate of sediment – Dirt, proteins, etc. 3.Determine bacteria count – 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 1. Milk sent to plant and held at 40 F 2. Testing 3. Milkfat separated 4. Homogenization 5. Pasteurization 6. Cool to 40 F 7. Package, label and date 8. 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 1. Add culture and rennet to milk 2. After 90 minutes, cut 3. Heat for C 4. Separate curds from whey CurdsWhey 1. washby product 2. Drainused in 3. Whip/creamprocessed 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