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Published byLogan Barton
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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.
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