From foukeffa.org Written by Teri Micke Ag Student Texas A&M

Slides:

Advertisements

Similar presentations

Unit Food Science. Problem Area Processing Animal Products.

Advertisements

MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/ manufacturing; up to 3 million bacteria/ml.

MILK PROCESSING. QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturin g (cheese/butter); up to 3 million bacteria/ml.

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 & MILK PRODUCTS Next to water, milk is the most important liquid ingredient in the bakeshop.

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.

THE BIOCHEMISTRY OF MILK

QUALITY GRADES Grade A: fluid milk Grade B: processing and manufacturing (cheese/butter)

Understanding Food Chapter 11: Milk.

Milk and Milk Products 3091 Basic Concepts Melinda Klockziem.

Dairy Products. Pasteurization? In the US, milk is PASTEURIZED to improve the keeping quality of the milk. PASTEURIZATION- heating to destroy harmful.

All of these products are ‘milk’ MILK Cow Goat Soya.

Milk, Components and Processing

Milk and Dairy Facts 1.

Dairy Foods Chapter 32.

DAIRY!. Our most nearly perfect food! No other single food can substitute milk in diet and still give a person the same nutrients! __________________________.

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.

EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many.

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.

Biochemistry of Milk. Complex Nature of Milk Milk is a solution, an emulsion, and a colloidal dispersion Normal pH of milk is about % water.

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 Nutrition across Lifespan 2 Nutrition Science.

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.

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.

Dairy Foods. Nutrients in Dairy Foods Mineral –Calcium –phosphorus Vitamin –Vitamin A –Vitamin B2 riboflavin –Vitamin B1 thiamin –Niacin B3 –Vitamin D.

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:

MILK PROCESSING.

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.

Dairy Foods Foods 1 Objective Nutrients in Dairy Foods Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Some are fortified.

CHAPTER 52 MILK, YOGURT, & CHEESE. MILK MILK COMES FROM: COWS GOATS SHEEP LLAMAS CAMELS.

Dairy Products Foods I Obj /3/2016Free PowerPoint Template from Dairy Products Types –Fresh Milk, half-and-half, cream, cottage.

Dairy products. Dairy Products All milk in US is pasteurized All milk in US is pasteurized Heated to destroy bacteria Heated to destroy bacteria UHT Processed.

+ Dairy Products Family Foods Mrs. Heckman. + Nutrients Major source of calcium High quality protein Riboflavin, phosphorus, Vitamin A Most milk is fortified.

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 From the Milk Group. Contents Dairy Products Nutritional Contribution Choosing Dairy Storage and Handling Preparation Principles.

Milk and Milk Products. Nutritionally Milk is a great source of protein Often referred to as the perfect food.

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, Dairy, and Cheese. Dairy Products Milk, Butter, Yogurt, Frozen Dairy Desserts & Cheese.

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. Nutrients Protein Vit. A Ribolflavin B12 Calcium Phosphorus Vit D Saturated fat/ cholesterol.

Dairy Products.  Dairy products include  milk  cheese  yogurt  frozen milk products  cream  butter continued © Morgan Lane Photography/Shutterstock.

Chapter 17: Dairy Products I

PHYSICS OF FOOD From foukeffa.org Written by Teri Micke

Dairy Science and Milk.

From foukeffa.org Written by Teri Micke Ag Student Texas A&M

Daily Focus Thursday 4/30 Agenda Objectives: Question of the day:

Chapter 17: Dairy Products I

PRESERVATION From foukeffa.org Written by Teri Micke

EXPLORING DAIRY ANIMALS AND DAIRY PRODUCTS

Milk and Dairy Facts 1.

Biochemistry of Milk.

Dairy Products Foods I Obj

Milk and Dairy.

Dairy Products All graphics in this resource have been attributed CC0 1.0Universal (CC0 1.0) Public Domain Dedication, waiving all of his/her rights to.

Milk and Dairy Facts 1.

Dairy Products All graphics in this resource have been attributed CC0 1.0Universal (CC0 1.0) Public Domain Dedication, waiving all of his/her rights to.

Dairy Products All graphics in this resource have been attributed CC0 1.0Universal (CC0 1.0) Public Domain Dedication, waiving all of his/her rights to.

Dairy Products All graphics in this resource have been attributed CC0 1.0Universal (CC0 1.0) Public Domain Dedication, waiving all of his/her rights to.

Agricultural Marketing

Milk and Milk Products.

Presentation transcript:

From foukeffa.org Written by Teri Micke Ag Student Texas A&M 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 Curriculum Lesson 02421-4.3 July 2001

QUALITY GRADES 1. Grade A: fluid milk 2. Grade B: processing/manufacturing (cheese/butter); up to 3 million bacteria/ml

MAJOR PRODUCTS 1.fluid milk: whole milk, 2%, 1%, nonfat milk (less than .5% fat), chocolate milk 2. Fermentation milk(grade A): cultured buttermilk, yogurt

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)

4. butter 5. canned milk: evaporated milk (60%water removed); sweetened condensed milk 6.dried milk

7. cheese 8. ice cream

BY-PRODUCTS 1.buttermilk: from butter, dried for baking 2.Whey - from cheese, dried or concentrated

COMPONENTS OF MILK Water 88% Fat 3.5% Protein 3.2% Lactose 4.6% (milk sugar) Minerals .7%

INFLUENCES ON COMPONENTS breed of cow individual animal stage of lactation feed - age - climate frequency of milking

CALCULATING GROSS COMPONENTS % total solids: fat - 3.5% protein - 3.2% lactose - 4.6% minerals- .7% total solids- 12%

% Solids-not-fat 2 ways: 12.0%solids protein 3.2 - 3.5%fat lactose 4.6 8.5% mineral .7 8.5%

minimum legal composition of whole milk is not less thatn 3 minimum legal composition of whole milk is not less thatn 3.25% fat and not less than 8.25 solids-not-fat

STEPS IN PROCESSING 1.standardization- adjust fat 2.clarification - remove foreign matter 3.pastuerization - destroy bacteria by heat

6.dating-guaranteed drinkable 7. days beyond date 4.homogenization - break-up fat globules so the cream doesn’t float to top 5. packaging 6.dating-guaranteed drinkable 7. days beyond date 8. storage

TRENDS IN CONSUMPTION prior to 1945: whole and condensed milk and butter most popular after 1945 - more ice cream and cheese

since 1975 shift from whole to low fat “lite” cheese and from regular ice cream to ice milk recently yogurt and frozen yogurt