2. QUALITY GRADES Grade A: fluid milk Grade B: processing and manufacturing (cheese/butter)

4. MAJOR PRODUCTS Fluid milk: – whole milk, – 2%, – 1%, – nonfat milk (less than.5% fat), – chocolate milk

6. Fermentation (grade A): The addition of “good” bacteria to milk cultured buttermilk yogurt

7. Cream (grade A): half & half (11% fat); light cream (18%fat); sour cream (18%fat) whipping cream (30%fat); heavy cream (36%fat);

8. Butter Canned milk evaporated milk (60%water removed); sweetened condensed milk Non-Fat Powdered milk

10. Cheese Fresh Aged Ice cream products Ice cream Ice milk Frozen Yogurt

11. MILK BY-PRODUCTS Buttermilk from butter dried for baking or fresh Whey from cheese dried or concentrated

12. COMPONENTS OF MILK  Water88.0%  Fat 3.5%  Protein 3.2%  Lactose 4.6%  Minerals 0.7%

13. INFLUENCES ON COMPONENTS Breed of cow Each individual animal Stage of lactation Feed - Age- Climate Frequency of milking

14. % total solids: fat 3.5% protein 3.2% lactose 4.6% minerals.7% Total solids 12%

15. The minimum legal composition of whole milk: not less than 3.25% fat not less than 8.25% solids- not-fat

16. STEPS IN PROCESSING  Standardization  adjust fat  Clarification  remove foreign matter  Pasteurization  destroy bacteria with heat

17.  Homogenization  break-up fat globules so the cream doesn’t float to top  Packaging  Dating  guaranteed drinkable 7 days beyond date  Storage

18. TRENDS IN CONSUMPTION Prior to 1945: – whole and condensed milk and butter most popular After 1945 – – more ice cream and cheese

19. Since 1975 – shift from whole to low fat “lite” cheese – and from regular ice cream to ice milk Recently yogurt and frozen yogurt

20. The End