1. MILK PROCESSING

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

3. 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

4. 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)

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

6. 7. cheese
8. ice cream

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

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

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

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

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

12. 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

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

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

15. 8. storage

16. TRENDS IN CONSUMPTION
prior to 1945: whole and condensed milk and butter most popular
after more ice cream and cheese

17. since 1975 shift from whole to low fat “lite” cheese and from regular ice cream to ice milk
recently yogurt and frozen yogurt