We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byLogan Barton
Modified over 4 years ago
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
Unit Food Science. Problem Area Processing Animal Products.
MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturin g (cheese/butter); up to 3 million bacteria/ml.
COMPILED BY : CHEF REETU UDAY KUGAJI. Butter ( Le Beurre) Butter is the product made from churning fresh cream. It consists of more than 80% butter fat.
The Biochemistry of Milk
DAIRYDELIGHTS DAIRY DELIGHTS. The Five Types of Dairy Products: Milk and cream Cultured milk products Frozen dairy desserts Cheese Butter.
Dairy Products Chapter 16.
Nutrients found in Milk Protein Calcium & Phosphorous Vitamin A (in fat portion) Vitamin B (in liquid portion) Vitamin D –added Carbohydrate Fat (depending.
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.
DAIRY FOODS MILK AND MILK PRODUCTS. PRODUCTS 6 CATEGORIES MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE.
Choosing Dairy Foods Preparing Dairy Foods
Dairy. MILK Popular beverage Provides texture, flavor, color, and nutritional value to cooked or baked items Provides proteins, vitamins, and minerals.
Milk and Dairy Facts 1.
Milk Products and Alternatives Milk Milk Complete protein source Colloidal dispersion—large proteins in aqueous serum Lactose, minerals, fat dispersed.
1 Selection and Preparation of Dairy Products. 2 Types of Dairy 1.Fresh 2.Concentrated 3.Frozen 4.Cultured.
Milk and Milk Products.
MILK & MILK PRODUCTS Next to water, milk is the most important liquid ingredient in the bakeshop.
Dairy Products. Dairy Products include milk, yogurt, cheese, ice cream, and pudding. Cream, butter, sour cream are also dairy products but they also have.
Milk Most comes from cows and has a layer of cream on top. Can be homogenised by forcing milk through tiny holes under great pressure,so the fat globules.
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.
© 2019 SlidePlayer.com Inc. All rights reserved.