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QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/ manufacturing; up to 3 million bacteria/ml
MAJOR PRODUCTS 1. fluid milk: whole milk 2% 1% nonfat milk (less than.5% fat) chocolate milk. 2. Fermented milk (grade A): cultured buttermilk, yogurt
MAJOR PRODUCTS 3. Creams (grade A): half & half (11% fat) cream (18%fat) whipping cream(30%fat) coffee cream (18%fat) heavy whipping cream(36%fat) sour cream (18%fat)
MAJOR PRODUCTS 4. Butter 5. Canned milk: evaporated milk (60%water removed) 6. Dried milk
MAJOR PRODUCTS 7. Cheese 8. Ice cream
BY-PRODUCTS 1. Buttermilk: from butter, dried for baking 2. Whey - from cheese, dried or concentrated
COMPONENTS OF MILK Water88% Fat3.5% Protein3.2% Lactose4.6% (sugar) Minerals.7%
INFLUENCES ON COMPONENTS Breed of cow Individual animal Stage of lactation Feed- age- climate Frequency of milking
CALCULATING GROSS COMPONENTS whole milk – not less than 3.25% fat and not less than 8.25 non-fat solids
STEPS IN PROCESSING 1. Standardization- adjust fat 2. Clarification - remove foreign matter 3. Pasteurization - destroy bacteria by heat
STEPS IN PROCESSING 4. Homogenization - break-up fat globules so the cream doesnt float to top 5. Packaging 6. Dating-guaranteed drinkable 7 days beyond date 7. Storage
TRENDS IN CONSUMPTION Prior to 1945: Whole milk, condensed milk and butter After 1945: Ice cream, cheese
TRENDS IN CONSUMPTION Since 1975: shift from whole to low fat lite cheese regular ice cream to ice milk Recently yogurt / frozen yogurt
MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturin g (cheese/butter); up to 3 million bacteria/ml.
QUALITY GRADES Grade A: fluid milk Grade B: processing and manufacturing (cheese/butter)
MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturing (cheese/butter); up to 3 million bacteria/ml.
MILK PROCESSING From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education.
MILK PROCESSING By Mr. Weaver Agriculture 1-4. OBJECTIVES 1.Explain and define the scientific method. 2.Work in teams using the scientific method and.
Milk What types of milk do we cook with?. Fluid Milks Raw milk % milk fat- no processing done to it Two percent- 2 % milk fat One percent- 1% milk.
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MILK & MILK PRODUCTS Next to water, milk is the most important liquid ingredient in the bakeshop.
Choosing Dairy Foods FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe.
DAIRY FOODS MILK AND MILK PRODUCTS. PRODUCTS 6 CATEGORIES MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE.
DAIRY PRODUCTS Nutrition across Lifespan 2 Nutrition Science.
Biochemistry of Milk. Complex Nature of Milk Milk is a solution, an emulsion, and a colloidal dispersion Normal pH of milk is about % water.
Milk is 87% water. The other 13% are the milk solids. 27% Protein: casein 30% Fat: combined with water is called “cream” 37% lactose: milk sugar 6% ash/minerals:
Nutrients found in Milk Protein Calcium & Phosphorous Vitamin A (in fat portion) Vitamin B (in liquid portion) Vitamin D –added Carbohydrate Fat (depending.
Milk, Components and Processing. Milk comes from? - Most of our milk comes from what animal specifically? What animal does other parts of the world.
PASTEURIZED: milk that is heat treated to kill any bacteria HOMOGENIZED: milkfat has been broken into tiny globules and mixed permanently with the milk.
Dairy Products Foods I Obj /3/2016Free PowerPoint Template from Dairy Products Types –Fresh Milk, half-and-half, cream, cottage.
Chapter 32 DAIRY FOODS. I.Milk & Milk Products A. Nutritional Value of Milk Products 1. excellent source of protein, vitamins, minerals & especially calcium.
Dairy Products. Pasteurization? In the US, milk is PASTEURIZED to improve the keeping quality of the milk. PASTEURIZATION- heating to destroy harmful.
Milk and Milk Products. Nutritionally Milk is a great source of protein Often referred to as the perfect food.
Choosing Dairy Foods Preparing Dairy Foods. High in protein, riboflavin, vitamin A, vitamin B12, calcium, magnesium, and phosphorus, and zinc Recommended.
Milk Nutritive Value An excellent source of calcium and phosphorus High in protein Low in iron Vitamin A and D added Source of riboflavin Properties.
Milk, Dairy, and Cheese. Dairy Products Milk, Butter, Yogurt, Frozen Dairy Desserts & Cheese.
Dairy Foods Foods 1 Objective Nutrients in Dairy Foods Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Some are fortified.
+ Dairy Products Family Foods Mrs. Heckman. + Nutrients Major source of calcium High quality protein Riboflavin, phosphorus, Vitamin A Most milk is fortified.
CHAPTER 52 MILK, YOGURT, & CHEESE. MILK MILK COMES FROM: COWS GOATS SHEEP LLAMAS CAMELS.
Dairy Products From the Milk Group. Contents Dairy Products Nutritional Contribution Choosing Dairy Storage and Handling Preparation Principles.
Milk Products and Alternatives Milk Milk Complete protein source Colloidal dispersion—large proteins in aqueous serum Lactose, minerals, fat dispersed.
Dairy Products. Milk Types Dry - Powder made from dried milk solids Evaporated - Is fresh whole milk with about half the water taken out Condensed -
Milk and Dairy Facts Are you getting enough? Approximately how much milk should the following people drink each day: Adults______3______ Teenagers____3-4_____.
Milk and Dairy Facts Raw Milk – Cream rises to the top and skim milk is in the bottom We want it to quit separating so we homogenize the milk Skim Milk.
THE BIOCHEMISTRY OF MILK CHAPTER 23 MOLLY, NICOLE, BRE.
EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many.
Dairy Foods. Nutrients in Dairy Foods Mineral –Calcium –phosphorus Vitamin –Vitamin A –Vitamin B2 riboflavin –Vitamin B1 thiamin –Niacin B3 –Vitamin D.
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Milk. What is milk? Contains Contains 87% water 13% solids Our most nearly most perfect food. Our most nearly most perfect food. Adults 2 cups Adults.
Culinary Arts I Day #19 Day #19. Dairy products! Chapter 34 – page 477Chapter 34 – page 477 What are some main nutrients in dairy products?What are some.
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Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Chapter 4 The Dairy Industry.
Jeopardy MilkCheeseCooking Everything Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy Cream/ Substitution.
DAIRY!. Our most nearly perfect food! No other single food can substitute milk in diet and still give a person the same nutrients! __________________________.
Servings from the milk group are expressed as cups Need 3 cups a day Refer to chart.
EXPLORING DAIRY ANIMALS AND DAIRY PRODUCTS. Interest Approach Ask the students to raise their hands if they like ice cream. Ask them to raise their hands.
Milk and Milk Products. How Much Do I need? At least 3 cups a day!!
All About Dairy. Milk: the “Almost Perfect Food!” Excellent sources of: Excellent sources of: Vitamin D Vitamin D Good sources of: Good sources of: Protein.
If you removed all the water from milk, only 13% of the product remains…these are the milk solids. 27% Protein: casein 30% Fat: combined with water.
Dairy Products derived from milk usually bovines (water buffalo, cattle), sheep and goats reindeer, yak, camel and mare’s milk are also used in parts.
Dairy Desserts Using milk and cream. Forms of Milk available in the store : Fresh whole Evaporated Skim Low-fat 1% or 2% Flavored Sweetened condensed.
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