1. Milk Products and Alternatives Milk Milk  Complete protein source  Colloidal dispersion—large proteins in aqueous serum  Lactose, minerals, fat dispersed in serum  Fat is in an emulsion

2. Milk Products and Alternatives Composition of cow’s milk: Composition of cow’s milk:  H 2 O87%  Fat3.7%  Lactose4.9%  Proteins3.5%  Minerals0.7%

3. Milk Products and Alternatives Proteins in milk Proteins in milk  Casein (curd)—82%  Micellular  Coagulates with added rennin or acid  Lactoglobulin (whey)—18%  Serum  Curdle-resistant but denatures with heat >158°F

4. Milk Products and Alternatives Vitamins and minerals in milk Vitamins and minerals in milk  Vitamins  Vitamin D, vitamin A, and riboflavin  Minerals  Ca, P, Mg, K, Na

5. Milk Products and Alternatives Safety—milk is highly perishable Safety—milk is highly perishable  Pasteurization  Standard method: 145°F, 30 minutes  HTST: 162°F, 15 seconds  Ultrapasteurized: 275-300°F, 2-4 seconds Half and half, cream, and eggnogHalf and half, cream, and eggnog  UHT: 280°F, 2 seconds Sterile, stored on shelfSterile, stored on shelf

6. Milk Products and Alternatives Safety continued…  Homogenization  Optional  Decreases globule size  Prevents separating

7. Milk Products and Alternatives Fat grades and varieties of milk Fat grades and varieties of milk  Whole4% fat  Reduced1-2% fat  Skim0.1-0.2% fat  Condensed  NFDM—100% H 2 O removed  Evaporated—60% H 2 O removed  Sweetened—40-45% sugar

8. Milk Products and Alternatives Fermented dairy products Fermented dairy products  Unrefrigerated  Soured by lactic acid bacteria  Casein micelles aggregate  Types:  Yogurt  Buttermilk  Sour cream  Cottage cheese

9. Milk Products and Alternatives Yogurt Yogurt  Mixed culture of bacteria  113°F for 4 hours Buttermilk Buttermilk  Skim milk  Utilizes bacteria for buttery flavor  Cooler and longer incubation time than yogurt Sour cream Sour cream  Vinegar or buttermilk added w/ or w/out bacteria Cottage cheese Cottage cheese