1. Survey of the Animal Industry Chapter 5 Milk and Milk Products

2. Figure 5.1 Milk plays an important role in human nutrition throughout the world. (A) Goats being milked in Mexico. Courtesy of Winrock International. (B) Traditional milking in Ugandan cattle herd. Courtesy of FAO. (C) Herdsmen milking camels at a dairy plant in Mauritania. (D) Milking cows in a modern U.S. dairy. Courtesy of Colorado State University.

3. Milk is sometimes called “Natures nearly perfect food”  Why is this? Nutrient dense  More than 100 milk components have been identified  Contains high levels of nutrients while being relatively low in calories Can be made into a wide variety of products

4. Figure 5.5 The modern dairy tree showing the many products and by-products of milk. Source: J. Dairy Sci. 64:1005.

5. Milk Production  Total production has been on the rise the last 25 years Production has not kept pace with population Cows produce 80%+ of the fluid milk produced Buffalo and sheep milk has been on an increase Goat milk has been on a decrease  Leading Countries for milk production United States, Russia, India

6. How Does Production Compare between Countries  United States Produces 156 billion pounds Produced by 9.1 million cows Average Production per cow is 18,000 pounds  Russia Produces 70 billion Pounds Produced by 13 million cows Average Production per cow is 5,400 pounds

7. What has Happened to production over the years  1956 20 million cows produced an average of 5,800 pounds  2002 9.1 million cows produced an average of 18,200 pounds Each cow produces and average of 2,111 gallons of milk per year One cow produced enough milk to supply 85 people fluid milk for a year, 20 people’s consumption of cheese and other process dairy products  Highest producing cow produced almost 60,000 pounds of milk in a year

8. Supplies of milk  80%+ of the worlds production has come from dairy cows  Production from other animals includes horses, donkeys, reindeer, yaks, camels, water buffalo, goats, sheep, sows

9. Milk Composition  88% water  8.6% Solids Not Fat (SNF) Carbohydrates  Lactose is the main carbohydrate  4.8% of the milk  54% of SNF  30% of calories  Milk is the only natural source of lactose  Is 1/6 as sweet as sucrose

10. Milk Composition  Proteins 3.3% protein 38% of SNF 22% of the calories of milk Proteins are high quality Contain a surplus of lysine Casein is a protein that is only found in milk and is 82% of the proteins in milk

11. Milk Composition  Vitamins All vitamins essential to humans are found in milk Fat soluble vitamins are found in the fat carotene that is a precursor for Vita. A helps color the milk High concentrations in Jersey and Guernsey milk fat cause milk to be yellow Holstein milk fat is pale yellow because part of the carotene has been split into Vitamin A Goat milk fat is white because all of the carotene is split into vitamin A One molecule of Carotene can be split into two molecules of vitamin A

12. Milk Composition  Vitamins Vitamin D is Added in the processing Water Soluble vitamins Are relatively constant in milk and not affected by feeding B vitamins are made through microbial fermentation in the rumen Vitamin C produced by Healthy epithelial tissue

13. Milk Composition  Minerals Rich source of calcium good source of phosphorus Good source of zinc  3-4% milk Fat 48% of the calories of whole milk Carries the fat soluble vitamins (A,D,E,K) Is the flavor portion of the milk

14. Milk Products  Fluid Milk 92% of the total production of the US in Grade A Labeling of milk  Whole milk Lacteal secretion that must contain not less than 3.25% milk fat not less than 8.25% SNF  Low Fat Has had some of the fat removed.5% 1% 1.5% 2% Not less than 8.25% SNF

15. Milk Products  Fluid Milk Skim Milk  Less than.5% milk fat  Must contain 8.25% SNF and can be fortified to 10.25% SNF Most milk is Homogenized Most is pasteurized

16. Milk Products  Evaporated Heated to stabilize proteins and remove 60% of the water Place in a container and heat treated to sterilize the product Must contain  7.5% milk fat  25% SNF

17. Milk Products  Condensed Milk Is similar to evaporated but is not put through the second heating process is shipped to food processors  Dry Milk Milk that has had the water removed Contains no more than 5% water Dried by spray dried or foam dried

18. Milk Products  Fermented Dairy Product Buttermilk, yogurt, sour cream, cottage cheese Products are cultured  acid added  bacteria to ferment the lactose in the milk Acidified appearing in the name indicates the addition of acid.

19. Milk Products  Cream Milk fat product separated from milk  Half and half - mix of milk and cream, contain 10.5% to 18 % milk fat  Light cream 18% to 30% fat  light whipping cream 30 to 36% fat  Heavy cream greater than 36% fat

20. Milk Products  Butter One of the oldest ways to store milk Its use dates back to prehistoric days Butter is made from milk or cream or both Contains not less than 80% milk fat by weight There are Federal standards for flavor, color and salt characteristics

21. Milk Products  Cheese 400 different kinds of cheese under 2000 different names Are classified into four main groups based on moisture content  soft  semisoft  hard  very hard

22. Milk Products  Cheese Dramatic increase in Italian varieties due to the pizza industry Processing  Bacteria is added to sour the milk  rennin is added to form the curd  Liquid part is removed and is called whey Unused Whey can be a disposal problem for the manufacturer  Solidified and aged  100 lb. of milk produce 8 - 16 lb. of cheese Table 5.4 page 102 shows the leading countries in cheese production

23. Milk Products  Ice cream Several different types  Frozen custard - egg yolks are in excess of 1.4% by weight  Ice milk - less fat and more sugar than ice cream  Ice cream  Frozen yogurt - less fat more acid  Sherbet - low fat and milk solids and high sugar

24. Milk Products  Ice Cream Make your own ice cream by following these direction  Get a 1qt. and 1 gal. Ziploc bag  In the 1 qt bag add 1 cup milk, 1 table spoon vanilla and 1/8 cup sugar  Seal 1 qt bag and place inside 1 gal. bag with 1/3 cup rock salt and fill with ice and seal.  Shake bag until milk in 1qt. bag is frozen.  Remove 1 qt bag and eat the contents.

25. Milk Products  Eggnog Contains not less than 6% milk fat and 8.25% SNF

26. Milk Products  Imitation dairy products Imitation -  looks like, taste like, and intended to replace traditional product and is nutritionally inferior to the natural product Substitute  resembles the traditional product and is nutritional equivalent

27. Health Considerations  Nutritive value of milk High in  Calcium  Phosphorus  protein  B vitamins Low in Iron

28. Health Considerations  Wholesomeness Properly processed milk can be kept 10 to 14 days under refrigeration Ultra high temperature processing (UHT) allows milk to be kept several weeks at room temperature Milk is carefully monitored to prevent the infection of people by disease such as brucellosis and tuberculosis

29. Milk Processing  Milk is taken from cow by a sanitized machine  Cooled from cows body temperature (100 o F) to 40 to 42 o F  Milk is pickup by the milk truck driver checks smell, color, temperature of the milk takes samples for testing  At Processing Plant Pasteurized by heat to 161 o F for 15 seconds Homogenized Packaged

30. Milk Intolerance  Some people have low levels of lactase Lactase is the enzyme need to digest the lactose of milk  Problem by Population 70% of blacks 10% of whites high incidence in non white populations around the world

31. Milk Intolerance  Symptoms bloating abdominal cramps nausea Diarrhea  Most people with this, after adapting can tolerate a typical serving of milk product  There are several products on the market that can supply a person with the lactase to digest the milk

32. Milk protein allergies  Is usually a reaction to the protein in milk  <1% of children in world  usually out grown by age 2

33. Consumption  Per Capita consumption is expected to decrease Table 5.6 shows the Per Capita consumption by country  Why the Decrease Health concerns Convenience Consumer Preference  Increase in Ice cream, low fat milk and cheeses

34. Figure 5.11 Percent changes in dairy product consumption 1975-2005. Source: USDA.

35. Marketing  World only small percentage enter world trade Most exports are dry milk  United States 50% of milk is sold in 1 gallon plastic containers

36. Marketing  Prices Grades  A. Fluid milk for drinking  B Manufacturing milk Class  I fluid use  II - Manufacturing for cottage cheese, cream, frozen deserts  III- Butter and cheese

37. Marketing  2005 farm receipts were 27.4 billion Most milk sold through cooperative  Surplus