MILK PROCESSING

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MILK PROCESSING

• From foukeffa.org
• Written by Teri Micke
• Ag Student Texas AM

GA Ag Ed Curriculum Office To accompany the
Georgia Agriculture Education Curriculum Lesson
02421-4.3 July 2001
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QUALITY GRADES

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

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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

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• 3. creams (grade A) half half (11 fat) cream
  (18fat) whipping cream (30fat) coffee cream
  (18fat) heavy whipping cream(36fat) sour
  cream (18fat)

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

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• 7. cheese
• 8. ice cream

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BY-PRODUCTS

• 1.buttermilk from butter, dried for baking
• 2.Whey - from cheese, dried or concentrated

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COMPONENTS OF MILK

• Water 88
• Fat 3.5
• Protein 3.2
• Lactose 4.6 (milk sugar)
• Minerals .7

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INFLUENCES ON COMPONENTS

• breed of cow
• individual animal
• stage of lactation
• feed - age - climate
• frequency of milking

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CALCULATING GROSS COMPONENTS

• total solids fat - 3.5
• protein - 3.2
• lactose - 4.6
• minerals- .7
• total solids 12

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

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

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STEPS IN PROCESSING

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

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

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• 8. storage

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TRENDS IN CONSUMPTION

• prior to 1945 whole and condensed milk and
  butter most popular
• after 1945 - more ice cream and cheese

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• since 1975 shift from whole to low fat lite
  cheese and from regular ice cream to ice milk
• recently yogurt and frozen yogurt