MILK PROCESSING

QUALITY GRADES

1. Grade A: fluid milk2. Grade B: processing/

manufacturing; up to 3 million bacteria/ml

MAJOR PRODUCTS

1. fluid milk: whole milk2%1% nonfat milk (less than .5% fat)chocolate milk.

2. Fermented milk (grade A): cultured buttermilk, yogurt

MAJOR PRODUCTS

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)

MAJOR PRODUCTS

4. Butter5. Canned milk: evaporated

milk (60%water removed)6. Dried milk

MAJOR PRODUCTS

7. Cheese8. Ice cream

BY-PRODUCTS

1. Buttermilk: from butter, dried for baking

2. Whey - from cheese, dried or concentrated

COMPONENTS OF MILK

Water88%Fat 3.5%Protein 3.2%Lactose 4.6% (sugar)Minerals .7%

INFLUENCES ON COMPONENTS

Breed of cowIndividual animalStage of lactationFeed - age - climateFrequency of milking

CALCULATING GROSS COMPONENTS

whole milk – not less than 3.25% fat and not less than 8.25 non-fat solids

STEPS IN PROCESSING

1. Standardization- adjust fat

2. Clarification - remove foreign matter

3. Pasteurization - destroy bacteria by heat

STEPS IN PROCESSING

4. Homogenization - break-up fat globules so the cream doesn’t float to top

5. Packaging6. Dating-guaranteed drinkable 7 days

beyond date

7. Storage

TRENDS IN CONSUMPTION

Prior to 1945: Whole milk, condensed milk and butter

After 1945:Ice cream, cheese

TRENDS IN CONSUMPTION

Since 1975:shift from whole to low fat “lite” cheese

regular ice cream to ice milk

Recently yogurt / frozen yogurt