MILK PROCESSING.

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Presentation transcript:

MILK PROCESSING

QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturing (cheese/butter); up to 3 million bacteria/ml

MAJOR PRODUCTS 1.fluid milk: whole milk, 2%, 1%, nonfat milk (less than .5% fat), chocolate milk 2. Fermentation milk(grade A): cultured buttermilk, yogurt

3. creams (grade A): half & half (11% fat); cream (18%fat); whipping cream (30%fat); coffee cream (18%fat); heavy whipping cream(36%fat); sour cream (18%fat)

4. butter 5. canned milk: evaporated milk (60%water removed); sweetened condensed milk 6.dried milk

7. cheese 8. ice cream

BY-PRODUCTS 1.buttermilk: from butter, dried for baking 2.Whey - from cheese, dried or concentrated

COMPONENTS OF MILK Water 88% Fat 3.5% Protein 3.2% Lactose 4.6% (milk sugar) Minerals .7%

INFLUENCES ON COMPONENTS breed of cow individual animal stage of lactation feed - age - climate frequency of milking

CALCULATING GROSS COMPONENTS % total solids: fat - 3.5% protein - 3.2% lactose - 4.6% minerals- .7% total solids 12%

% Solids-not-fat 2 ways: 12.0%solids protein 3.2 - 3.5%fat lactose 4.6 8.5% mineral .7 8.5%

minimum legal composition of whole milk is not less than 3 minimum legal composition of whole milk is not less than 3.25% fat and not less than 8.25 solids-not-fat

STEPS IN PROCESSING 1.standardization- adjust fat 2.clarification - remove foreign matter 3.pastuerization - destroy bacteria by heat

4.homogenization - break-up fat globules so the cream doesn‘t float to top 5. packaging 6.dating-guaranteed drinkable 7. days beyond date

8. 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