Transcript MILK PROCESSING

MILK PROCESSING
From foukeffa.org
Written by Teri Micke
Ag Student Texas A&M
GA Ag Ed Curriculum Office
To accompany the Georgia Agriculture Education Curriculum
Lesson 02421-4.3
July 2001
QUALITY GRADES
1. Grade A: fluid milk
2. Grade B:
processing/manufacturing
(cheese/butter); up to 3 million
bacteria/ml
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
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)
4. butter
5. canned milk: evaporated
milk (60%water removed);
sweetened condensed milk
6.dried milk
7. cheese
8. ice cream
BY-PRODUCTS
1.buttermilk: from butter, dried
for baking
2.Whey - from cheese, dried or
concentrated
COMPONENTS OF MILK
 Water
88%
 Fat
3.5%
 Protein
3.2%
 Lactose
4.6% (milk sugar)
 Minerals .7%
INFLUENCES ON
COMPONENTS
 breed
of cow
 individual animal
 stage of lactation
 feed - age
- climate
 frequency of milking
CALCULATING GROSS
COMPONENTS
% total solids:
fat - 3.5%
protein - 3.2%
lactose - 4.6%
minerals- .7%
total solids 12%
% Solids-not-fat
2 ways:
12.0%solids protein 3.2
- 3.5%fat
lactose 4.6
8.5%
mineral .7
8.5%
 minimum
legal composition of
whole milk is not less thatn
3.25% fat and not less than 8.25
solids-not-fat
STEPS IN PROCESSING
1.standardization- adjust fat
2.clarification - remove foreign
matter
3.pastuerization - destroy
bacteria by heat
4.homogenization - break-up
fat globules so the cream
doesn’t float to top
5. packaging
6.dating-guaranteed drinkable
7. days beyond date
8. storage
TRENDS IN CONSUMPTION
 prior
to 1945: whole and
condensed milk and butter
most popular
 after 1945 - more ice cream and
cheese
 since
1975 shift from whole to
low fat “lite” cheese and from
regular ice cream to ice milk
 recently yogurt and frozen
yogurt