1. D AIRY P RODUCTS Chapter 6

2. S ELECTION F ACTORS Product size Butter: 1 lb prints, slabs, or chips Size of container Packaging material Dairy regulations specify minimum packaging requirements Packaging procedure

3. S ELECTION Yield Form Sliced or grated cheese Preservation method Frozen or refrigerated

4. M ILK Whole Milk consists of 88% water, 8.5% milk solids Whole milk is processed in a centrifuge to remove all or a portion of the milk fat and must provide fat soluable vitamins A&D. Milk TypeMilk fat Whole Milk3.5 % Reduced-fat2% Low-fat1% Non-fat.5%

5. L ACTOSE I NTOLLERANCE Lactose intolerance is the inability to digest lactose. Lactose is a type of sugar found in milk and other dairy products. Lactose intolerance happens when the small intestine does not make enough of the enzyme lactase. Enzymes help the body absorb foods.enzyme Not having enough lactase is called lactase deficiency. Babies' bodies make this enzyme so they can digest milk, including breast milk. Lactose intolerance is very common in adults and is not dangerous. Approximately 30 million American adults have some amount of lactose intolerance by age 20. http://www.foodintol.com/dairy_sensiti vity

6. P ROCESSING T ECHNIQUES Pasteurization (1920’s): Grade A has to be pasteurized. Milk is holding milk to 161°F for 15 seconds. Destroys enzymes that cause spoilage. Ultra Pasteurization (1930’s): milk is heated to 275°F for 2-4 seconds to destroy virtually all bacteria. Used most often with whipped cream, individual creamers. Ultra-High Temperature Processing (UHT) (1970’s): Is a form of Ultra Pasteurization milk is held at 280°F-300°F for 2-6 sec. Can be stored w/o refrigeratoin for 3 mo. It should be chilled before used after opening needs to be refrigerated.

7. H OMOGENIZATION Crushes milkfat globules so small that they cannot rise to the surface and form a cream layer. Helps mix added fat soluble vitamins, but can turn raw milk rancid, so pasteurization must also take place. Didn’t gain acceptance until the 1930s when cardboard and opaque milk containers were introduced. Before then, the cream line was visible through glass bottles and used by consumers to gauge the richness of milk. Not required, sold commercially this way because of uniform consistency.

8. U.S. P UBLIC H EALTH S ERVICE M ILK O RDINANCE AND C ODE [P MO ] Contains provisions concerning activities: Approved care and feeding of dairy cows Handling of the milk Pasteurization requirements Holding temps of the milk. Source: Summary of Raw Milk Statutes and Administrative Codes Compiled by Pete Kennedy As of December 1, 2004Pete Kennedy 46 of the 50 states have adopted most or all of the PMO for their own milk safety laws. States not adopting it passing laws that are similar. California, Pennsylvania, New York and Maryland have not adopted the PMO.

9. R AW M ILK C ONSUMPTION Section 9 of the PMO states in part that, "only Grade "A" pasteurized, ultra-pasteurized or aseptically processed milk and milk products shall be sold to the final consumer, to restaurants, soda fountains, grocery stores or similar establishments. " In spite of 46 states adopting the PMO, it is at least technically possible at the present time to legally sell or distribute raw milk for human consumption in 32 states. PENNSYLVANIA LAW Raw milk sales are legal on the farm and in retail stores. Raw milk for retail producers must have a permit and can only sell to stores if they have their own packaging operation with labeling and bottling machines. Stores purchasing raw milk from farmers for resale do not ordinarily need a permit. Producers selling raw milk only on the farm do NOT need bottling equipment because the state permits customers to bring their own containers. The only raw milk product that licensees can sell legally is cheese. According to the Department of Agriculture, because the state has a standard of identity regulation only for raw cheese, not for any other raw dairy products. If a dairy product does NOT have a standard of identity regulation, they will not issue a permit.

10. M ILK C ONSUMPTION PATTERNS 19092001 34 gallons of milk per person (27 gallons whole & 7 gallons lower fat) 23 gallons of milk per person (8 gallons whole & 15 gallons lower fat) 4 pounds of cheese per person30 pounds of cheese per person 2 pounds of frozen dairy products per person 28 pounds per person Americans are drinking less milk than they used to, as well as more lower-fat milk, but eating more cheese and way more frozen dairy products (aka ice cream).

11. O RGANIC VS. C ONVENTIONAL Sales of organic dairy are increasing 20- 25% each year. Organic cows may be fed better. Although organic cows are supposed to only receive organic feed, farmers are not required to feed the cows grass. Organic cows are less likely to be given hormones. The use of rBST (growth hormone) is prohibited with organic cows. rBST is sometimes given to “conventional” cattle to promote growth and milk production, but is banned in Europe, Japan and Canada because of concerns over human health and animal welfare. But organic isn’t synonymous with healthy living conditions or humane treatment of animals. Organic dairy production in the U.S. is concentrated with only a few producers owned by agribusiness conglomerates. Organic dairy farmers generally use the same breed and feed methods as conventional farmers, including concentrated animal feeding operations. Organic milk is processed the same as conventional.

12. C ONCENTRATED MILKS Evaporated milk: removes 60% of water from whole homogenized milk. Reconstituted to whole milk Sweetened Condensed Milk: 60% of water removed, added 40- 45% sugar. Dry Milk Powder: removing virtually all the moisture from pasteurized milk. Dry whole milk, nonfat milk, and buttermilk are available. Shelf stable products needed no refrigeration.

13. C REAM Cream is a rich liquid containing at least 18% fat. Must be pasteurized or ultra- pasteurized, may not be homogenized. Can keep up to 6-8 weeks. Un-whipped cannot be frozen, Cream TypeMilk Fat Content Uses Half-and half10%-18% Served w/ coffee, does not whip Light Cream10%-29% Baked goods, soups, coffee, fruit Light Whipping Cream 30%-36% Thickening and enriching sauces, make ice cream or whip & fold into mousses and custards. Heavy Whipping Cream 36%-40% Holds whipped texture longer. Must be pasteurized but hardly homogenized. Used the same as whipping cream.

14. G RADING B UTTER USDA Grade AA- butter of superior quality, with a fresh sweet flavor and aroma, a smooth, creamy texture & good spreadability. USDA Grade A: Butter of very good quality, with a pleasing flavor and fairly smooth texture. USDA Grade B: Butter of standard quality, made from sour cream; has an acceptable flavor but lacks flavor, texture and body of grade AA, A. Grade B is most often used in manufacture of foods.

15. I CE C REAM Ice cream is made by freezing a simultaneously beating air into a (aerating) a liquid mixture that contains fat, sugar, milk solids, and emulsifying agent, flavoring and sometimes coloring. http://practicalaction.org/prac ticalanswers The fat can be from milk, cream or butter or from a non-dairy source. Composition is defined as the following: 1. Standard ice cream must contain no less than 5% fat and not less than 2.5% milk protein. 2. Dairy ice cream must contain a min. of 5% fat that is only milk fat and not any other type.

16. O VERRUN The amount of air in a frozen dairy product. FDA standard that each 1 gallon container must weigh 4.5 # and contain 1.6 # of total milk solids.

17. C ULTURED D AIRY P RODUCTS Are produced by adding specific cultures to fluid diary products. The bacteria convert the milk sugar lactose to lactic acid, giving the products their body and tangy, unique flavors. The acid retards the growth of undesirable microorganisms; thus cultured products have been used for centuries to preserve milk. Buttermilk: liquid remaining after cream was churned into butter. Adding (Streptoccus lactis) to pasteurized skim or low-fat milk. Sour Cream: produced by adding (Streptoccus lactis) to homogenized light cream. Crème Friache: Thinner than sour cream. Yogurt: custard-like product made from milk (either whole or non-fat) cultured with Lactobacillus bulgaricus. Contains the same amount of milkfat as the milk from which it is made.

18. A ESEPTIC PACKAGING Package has been sterilized prior to filling with UHT (Ultra High Temperature) treated food, resulting in a product which is shelf stable for over 6 months. Method passes flat, unformed packaging material through a heated hydrogen peroxide bath. A hydrogen peroxide concentration of 30% is heated at 70°C for six seconds. Hydrogen peroxide is then eliminated from the packaging material using pressure rollers or hot air. The environment where food is handled and sealed must also be free of potentially contaminating bacteria. That means filling and sealing machinery must be sterile before packaging and during the production process. This can be achieved using hot air and steam or by combining heat treatment with hydrogen peroxide chemical sterilization.

19. C HEESE

20. C HEESES One of the oldest foods known to mankind. Appears from in everything, breakfast, snacks to dessert. Starts with mammals milk: cows, goats, sheep. Milk proteins, caesin are coagulated with the addition of an enzyme, usually rennet found in cows stomachs. Milk coagulates, separates into solid curds and liquid whey. Drain the whey curds = fresh cheese to make ricotta or cottage cheese. Kneaded and cooked cheeses are packed into molds and drained. Salt or bacteria is added to give it flavor and allowed to ripen. http://www.5min.com/Video/How-to-Choose-Cheeses-for-a- Cheese-Plate-411070505 How its Made: http://www.youtube.com/watch?v=FHmXAb3G0ek

21. F RESH C HEESES Uncooked/Unripened Fromage Blanc Mild, creamy with tart tanginess. Cream Cheese: 35% Feta: salt brined Marcarpone: 70-75% Mozzarella: 45% Ricotta: 4-10% fat Queso Oaxaca: 45% fat

22. S OFT C HEESES Characterized by thin skins, creamy centers. Ripen quickly 3-4 days Moisture 50-70% Brie: 60% fat Boursin: 75% fat Telaggio

23. S EMI SOFT CHEESES Include mild buttery cheeses, smooth sliceable textures. Moisture content of 40-50%. Cobrales: Spanish Gorganzola: Italy Gouda: Dutch Stilton: Great Britain Roquefort: France Port du Salut: France

24. F IRM C HEESES Not hard or brittle Close-textured & flaky Moisture 30-40% Cheddars: North America, Australia, Great Britain Emmenthaler: Swiss. Gruyere: France Comte: France Manchego: Spain Provolone: Italy

25. H ARD C HEESES Carefully aged for extended periods Contain 30% moisture Used for grating, salads or table cheese Asiago Parmigiano- Reggiano Pecorino Romano