MILK PROCESSING

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MILK PROCESSING
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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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MAJOR PRODUCTS

• 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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MAJOR PRODUCTS

1. Butter
2. Canned milk evaporated milk (60water removed)
   sweetened condensed milk
3. Dried milk

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MAJOR PRODUCTS

1. Cheese
2. Ice cream

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BY-PRODUCTS

• Buttermilk from butter, dried for baking
• 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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CALCULATING GROSS COMPONENTS

• 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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CALCULATING GROSS COMPONENTS

• Minimum legal composition of whole milk is not
  less than 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. Pasteurization - destroy bacteria by heat

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STEPS IN PROCESSING

• Homogenization - break-up fat globules so the
  cream doesnt float to top
• Packaging
• Dating-guaranteed drinkable 7 days beyond date
• 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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TRENDS IN CONSUMPTION

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