Survey of the Animal Industry

Chapter 5Milk and Milk Products

Figure 5.1 Milk plays an important role in human nutrition throughout the world. (A) Goats being milked in Mexico. Courtesy of Winrock International. (B) Traditional milking in Ugandan cattle herd. Courtesy of FAO. (C) Herdsmen milking camels at a dairy plant in Mauritania. (D) Milking cows in a modern U.S. dairy. Courtesy of Colorado State University.

Milk is sometimes called “Natures nearly perfect food”

Why is this? Nutrient dense

More than 100 milk components have been identified

Contains high levels of nutrients while being relatively low in calories

Can be made into a wide variety of products

Figure 5.5 The modern dairy tree showing the many products and by-products of milk. Source: J. Dairy Sci. 64:1005.

Milk Production

Total production has been on the rise the last 25 years Production has not kept pace with

population Cows produce 80%+ of the fluid milk

produced Buffalo and sheep milk has been on an

increase Goat milk has been on a decrease

Leading Countries for milk production United States, Russia, India

How Does Production Compare between Countries

United States Produces 156 billion pounds Produced by 9.1 million cows Average Production per cow is 18,000

pounds Russia

Produces 70 billion Pounds Produced by 13 million cows Average Production per cow is 5,400

pounds

What has Happened to production over the years

1956 20 million cows produced an average of 5,800 pounds

2002 9.1 million cows produced an average of 18,200 pounds Each cow produces and average of 2,111 gallons of

milk per year One cow produced enough milk to supply 85 people

fluid milk for a year, 20 people’s consumption of cheese and other process dairy products

Highest producing cow produced almost 60,000 pounds of milk in a year

Supplies of milk

80%+ of the worlds production has come from dairy cows

Production from other animals includes horses, donkeys, reindeer, yaks,

camels, water buffalo, goats, sheep, sows

Milk Composition

88% water 8.6% Solids Not Fat (SNF)

Carbohydrates Lactose is the main carbohydrate 4.8% of the milk 54% of SNF 30% of calories Milk is the only natural source of lactose Is 1/6 as sweet as sucrose

Milk Composition

Proteins 3.3% protein 38% of SNF 22% of the calories of milk Proteins are high quality Contain a surplus of lysine Casein is a protein that is only found in

milk and is 82% of the proteins in milk

Milk Composition Vitamins

All vitamins essential to humans are found in milk Fat soluble vitamins are found in the fat carotene that is a precursor for Vita. A helps color the

milk High concentrations in Jersey and Guernsey milk fat

cause milk to be yellow Holstein milk fat is pale yellow because part of the

carotene has been split into Vitamin A Goat milk fat is white because all of the carotene is split

into vitamin A One molecule of Carotene can be split into two molecules

of vitamin A

Milk Composition

Vitamins Vitamin D is Added in the processing Water Soluble vitamins Are relatively constant in milk and not

affected by feeding B vitamins are made through microbial

fermentation in the rumen Vitamin C produced by Healthy

epithelial tissue

Milk Composition

Minerals Rich source of calcium good source of phosphorus Good source of zinc

3-4% milk Fat 48% of the calories of whole milk Carries the fat soluble vitamins

(A,D,E,K) Is the flavor portion of the milk

Milk Products

Fluid Milk 92% of the total production of the US in Grade A Labeling of milk

Whole milk Lacteal secretion that must contain not less than 3.25% milk fat not less than 8.25% SNF

Low Fat Has had some of the fat removed .5% 1% 1.5% 2% Not less than 8.25% SNF

Milk Products

Fluid Milk Skim Milk

Less than .5% milk fat Must contain 8.25% SNF and can be

fortified to 10.25% SNF Most milk is Homogenized Most is pasteurized

Milk Products

Evaporated Heated to stabilize proteins and remove

60% of the water Place in a container and heat treated to

sterilize the product Must contain

7.5% milk fat 25% SNF

Milk Products

Condensed Milk Is similar to evaporated but is not put

through the second heating process is shipped to food processors

Dry Milk Milk that has had the water removed Contains no more than 5% water Dried by spray dried or foam dried

Milk Products

Fermented Dairy Product Buttermilk, yogurt, sour cream, cottage

cheese Products are cultured

acid added bacteria to ferment the lactose in the milk

Acidified appearing in the name indicates the addition of acid.

Milk Products

Cream Milk fat product separated from milk

Half and half - mix of milk and cream, contain 10.5% to 18 % milk fat

Light cream 18% to 30% fat light whipping cream 30 to 36% fat Heavy cream greater than 36% fat

Milk Products

Butter One of the oldest ways to store milk Its use dates back to prehistoric days Butter is made from milk or cream or

both Contains not less than 80% milk fat by

weight There are Federal standards for flavor,

color and salt characteristics

Milk Products

Cheese 400 different kinds of cheese under 2000 different names Are classified into four main groups

based on moisture content soft semisoft hard very hard

Milk Products

Cheese Dramatic increase in Italian varieties due to

the pizza industry Processing

Bacteria is added to sour the milk rennin is added to form the curd Liquid part is removed and is called whey

Unused Whey can be a disposal problem for the manufacturer

Solidified and aged 100 lb. of milk produce 8 - 16 lb. of cheese

Table 5.4 page 102 shows the leading countries in cheese production

Milk Products

Ice cream Several different types

Frozen custard - egg yolks are in excess of 1.4% by weight

Ice milk - less fat and more sugar than ice cream

Ice cream Frozen yogurt - less fat more acid Sherbet - low fat and milk solids and high

sugar

Milk Products

Ice Cream Make your own ice cream by following

these direction Get a 1qt. and 1 gal. Ziploc bag In the 1 qt bag add 1 cup milk, 1 table

spoon vanilla and 1/8 cup sugar Seal 1 qt bag and place inside 1 gal. bag

with 1/3 cup rock salt and fill with ice and seal.

Shake bag until milk in 1qt. bag is frozen. Remove 1 qt bag and eat the contents.

Milk Products

Eggnog Contains not less than 6% milk fat and

8.25% SNF

Milk Products

Imitation dairy products Imitation -

looks like, taste like, and intended to replace traditional product and is nutritionally inferior to the natural product

Substitute resembles the traditional product and is

nutritional equivalent

Health Considerations

Nutritive value of milk High in

Calcium Phosphorus protein B vitamins

Low in Iron

Health Considerations

Wholesomeness Properly processed milk can be kept 10

to 14 days under refrigeration Ultra high temperature processing

(UHT) allows milk to be kept several weeks at room temperature

Milk is carefully monitored to prevent the infection of people by disease such as brucellosis and tuberculosis

Milk Processing

Milk is taken from cow by a sanitized machine

Cooled from cows body temperature (100o F) to 40 to 42o F

Milk is pickup by the milk truck driver checks smell, color, temperature of the milk takes samples for testing

At Processing Plant Pasteurized by heat to 161o F for 15 seconds Homogenized Packaged

Milk Intolerance

Some people have low levels of lactase Lactase is the enzyme need to digest

the lactose of milk Problem by Population

70% of blacks 10% of whites high incidence in non white populations

around the world

Milk Intolerance

Symptoms bloating abdominal cramps nausea Diarrhea

Most people with this, after adapting can tolerate a typical serving of milk product

There are several products on the market that can supply a person with the lactase to digest the milk

Milk protein allergies

Is usually a reaction to the protein in milk

<1% of children in world usually out grown by age 2

Consumption

Per Capita consumption is expected to decrease Table 5.6 shows the Per Capita consumption by

country Why the Decrease

Health concerns Convenience Consumer Preference

Increase in Ice cream, low fat milk and cheeses

Figure 5.11 Percent changes in dairy product consumption 1975-2005. Source: USDA.

Marketing

World only small percentage enter world

trade Most exports are dry milk

United States 50% of milk is sold in 1 gallon plastic

containers

Marketing

Prices Grades

A. Fluid milk for drinking B Manufacturing milk

Class I fluid use II - Manufacturing for cottage cheese,

cream, frozen deserts III- Butter and cheese

Marketing

2005 farm receipts were 27.4 billion Most milk sold through cooperative

Surplus