MILK PROCESSING

QUALITY GRADES

1.1. Grade A: fluid milkGrade A: fluid milk

2.2. Grade B: Grade B: processing/manufacturprocessing/manufacturing (cheese/butter); up ing (cheese/butter); up to 3 million bacteria/mlto 3 million bacteria/ml

MAJOR PRODUCTS

1.1. fluid milk: whole milk, fluid milk: whole milk, 2%, 1%, nonfat milk (less 2%, 1%, nonfat milk (less than .5% fat), chocolate than .5% fat), chocolate milk.milk.

2.2. Fermentation milk (grade Fermentation milk (grade A): cultured buttermilk, A): cultured buttermilk, yogurtyogurt

MAJOR PRODUCTS3.3. Creams (grade A): half & Creams (grade A): half &

half (11% fat); cream half (11% fat); cream (18%fat); whipping (18%fat); whipping cream(30%fat); coffee cream(30%fat); coffee cream (18%fat); heavy cream (18%fat); heavy whipping whipping cream(36%fat); sour cream(36%fat); sour cream (18%fat)cream (18%fat)

MAJOR PRODUCTS

4.4. ButterButter

5.5. Canned milk: evaporated Canned milk: evaporated milk (60%water removed); milk (60%water removed); sweetened condensed sweetened condensed milkmilk

6.6. Dried milkDried milk

MAJOR PRODUCTS

7.7. CheeseCheese

8.8. Ice creamIce cream

BY-PRODUCTS

1.1. Buttermilk: from Buttermilk: from butter, dried for butter, dried for bakingbaking

2.2. Whey - from cheese, Whey - from cheese, dried or concentrateddried or concentrated

COMPONENTS OF MILK

WaterWater 88%88%FatFat 3.5%3.5%ProteinProtein 3.2%3.2%LactoseLactose 4.6% (milk sugar)4.6% (milk sugar)MineralsMinerals .7%.7%

INFLUENCES ON COMPONENTS

Breed of cowBreed of cow Individual animalIndividual animalStage of lactationStage of lactationFeedFeed - age- age - climate- climateFrequency of milkingFrequency of milking

CALCULATING GROSS COMPONENTS

% total solids: % total solids: fat - 3.5%fat - 3.5%

protein - 3.2%protein - 3.2%

lactose - 4.6%lactose - 4.6%

minerals-minerals- .7% .7%

total solids 12%total solids 12%

CALCULATING GROSS COMPONENTS

% Solids-not-fat% Solids-not-fat2 ways:2 ways:12.0%solids12.0%solids protein 3.2protein 3.2

- 3.5%- 3.5%fatfat lactose 4.6lactose 4.68.5%8.5% mineralmineral .7 .7

8.5%8.5%

CALCULATING GROSS COMPONENTS

Minimum legal Minimum legal composition of whole composition of whole milk is not less than milk is not less than 3.25% fat and not less 3.25% fat and not less than 8.25 solids-not-fatthan 8.25 solids-not-fat

STEPS IN PROCESSING

1.1. Standardization- adjust Standardization- adjust fatfat

2.2. Clarification - remove Clarification - remove foreign matterforeign matter

3.3. Pasteurization - destroy Pasteurization - destroy bacteria by heatbacteria by heat

STEPS IN PROCESSING4.4. Homogenization - break-up fat globules Homogenization - break-up fat globules

so the cream doesn’t float to topso the cream doesn’t float to top

5.5. PackagingPackaging

6.6. Dating-guaranteed drinkable 7 days Dating-guaranteed drinkable 7 days beyond datebeyond date

7.7. StorageStorage

TRENDS IN CONSUMPTION

Prior to 1945: whole and Prior to 1945: whole and condensed milk and condensed milk and butter most popularbutter most popular

After 1945 - more ice After 1945 - more ice cream and cheesecream and cheese

TRENDS IN CONSUMPTION

Since 1975 shift from Since 1975 shift from whole to low fat “lite” whole to low fat “lite” cheese and from regular cheese and from regular ice cream to ice milkice cream to ice milk

Recently yogurt and Recently yogurt and frozen yogurtfrozen yogurt