1. Milk and Milk Products 3091 Basic Concepts Melinda Klockziem

2. Milk Composition Varies by species, breed, individuals and stage of lactation

3. Milk Composition Water –86% Protein –4% Lactose (Milk sugar) –5% Butterfat (Cream) –3.5% Minerals –1-2%

4. Milk Composition Total Solids (TS) –All components except for water Solids not fat (SNF) –All components except for water and fat

5. 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

6. Milk Processing Pasteurization –Heating of the milk to kill bacteria

7. Milk Processing Homogenization –Prevents cream from separating –Breaks large fat globules into smaller fat particles

8. Milk Products Liquid Milk –Whole –2% –1% –½% –Skim http://www.changesrecyclingcentre.com/images/products/dairyland_milk.jpg

9. 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 http:// www.adl.ca/images/tin-condensed-small.jpg

10. Milk Products Butter –Cream is separated from milk –Cream churned until butterfat globules begin to accumulate fat –Salted –Molded and Packaged http://www.lowcarbluxury.com/butter-marg.gif

11. Milk Products Cheese –Curd formation Rennet added (Chymosin) –Causes curds to form –Separated Curds separated from whey –Salted Salted and placed in mold –Aged www.smithfieldcollection.com

12. Milk Products Yogurt –Made using extra SNF’s Has increased amounts of lactose –Cultured Bacteria –Streptococcus –Lactobacillus http://www.foodandhealth.com/images/yogurt.jpg

13. Milk Products Ice cream –Greater than 10% milk fat (legal definition) –Frozen cream mixed with sugar, milk and flavorings http://www.riaitc.org/images/ice%20cream%2022.jpg

14. 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