Milk and Milk Products

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Milk and Milk Products

• Chapter 5

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Where does our milk supply come from?

• Cows
• Dairy 90 of the worlds milk
• Water Buffalo
• Goats
• Sheep

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Milk Production

• Varies within and between countries
• Example
• US- average dairy cow produces 16,000 lb
  milk/year
• Russia- average dairy cow produces 5,000lb
  milk/year
• Consumers spend 75 billion annually on milk

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Milk Composition

• 88 water
• 8.6 solids-not-fat
• Protein, lactose, minerals
• 3-4 milk fat

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Milk Composition

• Colostrum
• First milk the female produces after parturition
• Different composition than salable milk
• High in protein, minerals, fat, and
  immunoglobulin
• Transitional Milk
• Several milkings after the colostrum
• Milk is not salable until the 11th milking

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Milk Composition

• Very nutrient dense
• Milk Fat
• Whole milk 3-4
• Lipid globules suspended in milk
• Contributes 48 of the calories in milk
• Fat-soluble vitamins A, D, E, and K
• Fat is the flavor component of milk
• Contains long-chain and short-chain fatty acids

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Milk Composition

• Very nutrient dense
• Carbohydrates
• Lactose
• Synthesized in the mammary gland
• 4.8 of the cows milk is lactose
• Only about 1/6 as sweet as sucrose
• Contributes 30 of milk calories

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Milk Composition

• Very nutrient dense
• Proteins
• 3.3 of milk is protein
• High quality proteins
• Contributes whey proteins

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Milk Composition

• Very nutrient dense
• Vitamins
• Fat-soluble vitamins
• Carotene can be split into two vitamin A
  molecules
• C and B
• Minerals
• CALCIUM!!!
• Prevents osteoporosis
• Phosphorus and zinc

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Fluid Milk

• 80 of milk products in the US are marketed as
  fluid milk
• 92 of milk produced is Grade A
• Labeling depends on the processing facility and
  the fat content
• Whole, low-fat (2 or 1) or skim milk
• Homogenized
• Emulsified
• Prevents milk from separating (liquid rising to
  the top)
• Causes the onset of rancidity earlier

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Other Milk Products

• Evaporated and Condensed Milk
• Evaporated- about 60 of the water is removed and
  heat treated
• Condensed- similar to evaporated but has not been
  heat treated
• Dry Milk
• All but 5 of the water is removed

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Cultured Milk Products

• Buttermilk, Yogurt
• Processed in very controlled conditions
• Cultured bacterial cultures are added to ferment
  the product
• Cottage Cheese, Sour Cream
• Acidified produced by souring milk or cream with
  or without the addition of bacteria

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Other Milk Products

• Cream
• Liquid product
• High in fat
• Types of cream
• Half and half, light whipping cream, light cream,
  heavy cream
• Butter
• Cream separated from the liquid when making
  buttermilk
• Grade of butter depends on flavor, color and salt

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Other Milk Products

• Cheese
• Over 400 kinds of cheese
• 2,000 names of cheese
• 4 categories of cheese
• Classification based on moisture
• Soft
• Semi-soft
• Hard
• Very Hard
• Bacterial species are added to give different
  cheeses their unique flavor

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Other Milk Products

• Ice Cream
• Most types of ice creams have the same
  ingredients, just at different percentages
• Yogurt, ice milk, custard, sorbet, ice cream,
  etc.
• Egg Nog
• Contains milk, egg yolk, egg white, and
  carbohydrates
• Imitation Dairy Products
• Does not contain dairy products
• May contain derivatives of milk

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Nutritional Value of Milk

• Human milk is the best nourishment for babies
• Milk is high in calcium, phosphorus, protein,
  Vit B
• Milk is low in iron
• One of the most perishable foods
• Most nutritional value
• Pasteurization allows milk to be safe to consume
  for 10-14 days
• Low bacterial counts are the most important
  characteristic

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Milk Processing

• Taken from the cow in a sanitized machine
• Milk is cooled rapidly in holding tanks from 100
  F to 40 F
• Milk is taken by tanker to processing facility
• Milk is tested at the plant for bacterial counts
  or any quality defects
• Pasteurized (exposure of milk to high
  temperatures for a specific time to kill
  bacteria)
• Milk is homogenized
• Cooled rapidly and put into containers or further
  processed

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Milk Intolerance

• Lactose intolerant
• Not digestible
• 70 African-Americans
• 10 Caucasians
• Symptoms
• Bloating, abdominal cramps, nausea, diarrhea
• Milk intolerant
• Cannot consume milk
• Can consumer cheese, yogurt, etc.
• May be allergic to the proteins in milk

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Consumption
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Consumption
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Milk Marketing

• Very little milk products are actively a part of
  international trade

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Milk Marketing

• Cooperative milk marketing associations control
  90 of the milk produced
• Classes of milk
• Grade A (fluid or market milk)
• Grade B (manufacturing milk)

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• Chapter 5 Milk and Milk Products
• What species provide most of the milk to the
  world?
• Know the composition of milk.
• What are the characteristics of the milk products
  we discussed in class?
• What does milk provide nutritionally to humans?
• Know the basic steps of milk processing.
• What are some intolerances of dairy products?
• What countries consume the most milk? Where does
  the US fit in the picture?
• What dairy products have seen consumption
  changes?