1. Milk, Components and Processing

2. Basics Milk comes from? -
Most of our milk comes from what animal specifically?
What animal does other parts of the world get its milk from?

3. How is it made? How is it acquired?
Secreted by the Exocrine gland which is common to all mammals
Lets take a look to see how it is acquired:

4. Wisconsin Milk Production
90% of Wisconsin's milk is made into cheese and 90% of that famous Wisconsin Cheese is sold outside of the state's borders.
Culver's, Over 120 million pounds of milk are used to make the 150 million scoops of frozen custard that Culver's restaurants sell each year. That's enough milk to employ more than 5,400 of Wisconsin's dairy cows year-round.

5. Wisconsin Milk Production Cont’d
Wisconsin dairy farms produce over 27 billion pounds of milk every year. That's about 13.7% of the country's total milk supply.

6. What’s in Milk?
Fat
Protein
Sugar (CHO)
Vitamins
Minerals
Water

7. What is Milk Processed for?

8. Milk processing involves many steps.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
Milk processing involves many steps.
All farm equipment must be kept and maintained to government and industry standards to ensure safe, healthy, and quality products.
After dairy cows are milked, the liquid is cooled from the cow’s body temperature to below 40°F (4°C).

9. What are the steps involved in processing milk
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
A. At the milk processing plant, samples are checked for proper temperature, total acidity, flavor, odor, cleanliness, and the absence of antibiotics.
The butterfat and solids-not-fat are also analyzed.
Solids-not-fat (SNF) contain the protein, lactose, and minerals and are the total solid minus the milk fat.
The amounts of butterfat and SNF can vary because of cow breed, feed supply, and the time of year.

10. B. Within 72 hours, the milk must be processed.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
B. Within 72 hours, the milk must be processed.
The milk is pasteurized at the processing plant.
1. Pasteurization is the process of heating the milk to destroy all pathogenic bacteria. Milk can be pasteurized by heating it to 161°F for 15 seconds.
Then the milk is immediately cooled below 40°F 2.
Ultrapasteurization is used to extend the shelf life of refrigerated products and to enable products to be kept at room temperature.

11. C. Milk is then standardized.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
C. Milk is then standardized.
Milk is processed through centrifugal separators to create a skim portion and a cream portion.
The cream portion is added back to the skim portion based on the desired fat content for the product.
Water is never added to lower the butterfat.
The extra cream from this step is used to make ice cream or butter.

12. 1. Common products/types of fluid milk
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
1. Common products/types of fluid milk
a. Whole milk
b. Low-fat milk
c. Skim milk
d. Flavored milk
2. Major types of milk
a. Fluid milk
b. Manufactured milk products (evaporated milk and sweetened condensed milk)
c. Powdered milk
d. Specialty milk (multi-vitamin, lactose-treated, or low-sodium)

13. What are the steps involved in processing milk
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
D. Homogenization is the process used to prevent the cream from rising to the top of a finished milk package.
Homogenization reduces the milk fat globule size, allowing for even distribution in milk.

14. 1. Vitamin A is a fat-soluble vitamin.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
E. Vitamin quantities are often reduced as a result of the heating process and the removal of butterfat, so milk is commonly fortified with vitamins A and D.
1. Vitamin A is a fat-soluble vitamin.
Whole milk is known as a good source of vitamin A because of the higher fat content.
2. Vitamin D is also a fat-soluble vitamin that occurs naturally in milk at low levels.
a. The process of vitamin D fortification started in the 1930s to reduce the occurrence of rickets in children.
b. Today, vitamin D is necessary for human health.

15. 2. Milk can be Grade A or Grade B.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
F. Quality control is conducted through all of the steps in milk processing.
Numerous tests and samples are gathered to analyze the presence of microbiological organisms.
1. A standard plate count (SPC) is performed to determine the total number of bacteria for a specific amount of milk.
This test is used in the grading procedure.
2. Milk can be Grade A or Grade B.
a. Grade A milk meets the sanitary standards for fluid milk products and can be used for any dairy product.
b. Grade B milk is considered a manufacturing grade.

16. G. Classification is used for pricing systems.
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
G. Classification is used for pricing systems.
1. Class I milk is the highest price class and is used for fluid milk products.
2. Class II is used for soft milk products like yogurt, cottage cheese, and ice cream.
3. Class III is used for hard cheeses.
4. Class IV is used for butter and for milk products in dried form.

17. What are the steps involved in processing milk
What are the steps involved in processing milk? What are the types of milk? How do you grade and classify milk?
H. Milk products will contain a sell-by date on the finished product package.
This refers to the last date on which the product can be offered for sale. It can be consumed up to 1 week passed the date.
I. When the product has completed all of the steps in processing, pasteurization, standardization, homogenization, and quality control, it is packaged into gallon, half-gallon, quart, pint, and half-pint containers.