1. 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

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

3. 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

4. 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)

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

6. 7. cheese 8. ice cream

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

8. COMPONENTS OF MILK n Water88% n Fat3.5% n Protein3.2% n Lactose4.6% (milk sugar) n Minerals.7%

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

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

11. % Solids-not-fat 2 ways: 12.0%solidsprotein 3.2 - 3.5%fatlactose 4.6 - 3.5%fatlactose 4.6 8.5% mineral.7 8.5% 8.5%

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

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

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

15. 8. storage

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

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