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Milk and Milk Products

Milk and Milk Products. 3091 Basic Concepts Melinda Klockziem. Milk Composition. Varies by species, breed, individuals and stage of lactation. Milk Composition. Water 86% Protein 4% Lactose (Milk sugar) 5% Butterfat (Cream) 3.5% Minerals 1-2%. Milk Composition.

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Milk and Milk Products

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  1. Milk and Milk Products 3091 Basic Concepts Melinda Klockziem

  2. Milk Composition • Varies by species, breed, individuals and stage of lactation

  3. Milk Composition • Water • 86% • Protein • 4% • Lactose (Milk sugar) • 5% • Butterfat (Cream) • 3.5% • Minerals • 1-2%

  4. Milk Composition • Total Solids (TS) • All components except for water • Solids not fat (SNF) • All components except for water and fat

  5. Milk Processing • Standardization • Whole Milk (3.5% butterfat) • Over 3.5% butterfat • Skimmed to remove butterfat (cream) • Under 3.5% butterfat • Add to increase butterfat content

  6. Milk Processing • Pasteurization • Heating of the milk to kill bacteria

  7. Milk Processing • Homogenization • Preventscream from separating • Breaks large fat globules intosmaller fat particles

  8. Milk Products • Liquid Milk • Whole • 2% • 1% • ½% • Skim http://www.changesrecyclingcentre.com/images/products/dairyland_milk.jpg

  9. Milk Products • Condensed Milk • Milk is concentrated at low temperatures • Vacuum evaporation • This process is based on the physical law that the boiling point of a liquid is lowered when the liquid is exposed to a pressure below atmospheric pressure. • Litter or no cooked flavor http://www.adl.ca/images/tin-condensed-small.jpg

  10. Milk Products • Butter • Cream is separated from milk • Cream churned until butterfat globules begin to accumulate fat • Salted • Molded and Packaged http://www.lowcarbluxury.com/butter-marg.gif

  11. Milk Products • Cheese • Curd formation • Rennet added (Chymosin) • Causes curds to form • Separated • Curds separated from whey • Salted • Salted and placed in mold • Aged www.smithfieldcollection.com

  12. Milk Products • Yogurt • Made using extra SNF’s • Has increased amounts of lactose • Cultured • Bacteria • Streptococcus • Lactobacillus http://www.foodandhealth.com/images/yogurt.jpg

  13. Milk Products • Ice cream • Greater than 10% milk fat (legal definition) • Frozen cream mixed with sugar, milk and flavorings http://www.riaitc.org/images/ice%20cream%2022.jpg

  14. Milk Products • Ice cream • 55%-64% of ice cream is water • Cream increases richness of flavor and provides smooth texture • Sugar contribute a lowered freezing point • Provides unfrozen water • Allows ice cream to be scooped

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