Milk Products and Alternatives

MilkMilk

Complete protein sourceComplete protein source

Colloidal dispersionColloidal dispersion—large proteins in —large proteins in aqueous serumaqueous serum

Lactose, minerals, fat dispersed in serumLactose, minerals, fat dispersed in serumFat is in an emulsionFat is in an emulsion

Milk Products and Alternatives

Composition of cow’s milk:Composition of cow’s milk:

HH22OO 87%87% FatFat 3.7%3.7% LactoseLactose 4.9%4.9% ProteinsProteins 3.5%3.5% MineralsMinerals 0.7%0.7%

Milk Products and Alternatives

Proteins in milkProteins in milk

Casein (curd)—82%Casein (curd)—82%MicellularMicellularCoagulates with added rennin or acidCoagulates with added rennin or acid

Lactoglobulin (whey)—18%Lactoglobulin (whey)—18%Serum Serum Curdle-resistant but denatures with heat >158Curdle-resistant but denatures with heat >158°°FF

Milk Products and Alternatives

Vitamins and minerals in milkVitamins and minerals in milk

VitaminsVitaminsVitamin D, vitamin A, and riboflavinVitamin D, vitamin A, and riboflavin

MineralsMineralsCa, P, Mg, K, NaCa, P, Mg, K, Na

Milk Products and Alternatives Safety—milk is highly perishableSafety—milk is highly perishable

PasteurizationPasteurizationStandard methodStandard method: 145: 145°°F, 30 minutesF, 30 minutesHTSTHTST: 162: 162°°F, 15 seconds F, 15 seconds UltrapasteurizedUltrapasteurized: 275-300: 275-300°°F, 2-4 secondsF, 2-4 seconds

• Half and half, cream, and eggnogHalf and half, cream, and eggnogUHTUHT: 280: 280°F, °F, 2 seconds2 seconds

• Sterile, stored on shelfSterile, stored on shelf

Milk Products and Alternatives

Safety continued…Safety continued…

HomogenizationHomogenizationOptionalOptionalDecreases globule sizeDecreases globule sizePrevents separatingPrevents separating

Milk Products and Alternatives

Fat grades and varieties of milkFat grades and varieties of milk WholeWhole 4% fat4% fat ReducedReduced 1-2% fat1-2% fat SkimSkim 0.1-0.2% fat0.1-0.2% fat CondensedCondensed

NFDMNFDM—100% H—100% H22O removedO removed

EvaporatedEvaporated—60% H—60% H22O removedO removedSweetenedSweetened—40-45% sugar—40-45% sugar

Milk Products and Alternatives

Fermented dairy productsFermented dairy products UnrefrigeratedUnrefrigerated Soured by lactic acid bacteriaSoured by lactic acid bacteria Casein micelles aggregateCasein micelles aggregate Types:Types:

YogurtYogurtButtermilkButtermilkSour creamSour creamCottage cheeseCottage cheese

Milk Products and Alternatives YogurtYogurt

Mixed culture of bacteriaMixed culture of bacteria 113113°°F for 4 hoursF for 4 hours

ButtermilkButtermilk Skim milkSkim milk Utilizes bacteria for buttery flavorUtilizes bacteria for buttery flavor Cooler and longer incubation time than yogurtCooler and longer incubation time than yogurt

Sour creamSour cream Vinegar or buttermilk added w/ or w/out bacteriaVinegar or buttermilk added w/ or w/out bacteria

Cottage cheeseCottage cheese