1. 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
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 Water 88% Fat 3.5% Protein 3.2%
Lactose 4.6% (milk sugar)
Minerals .7%

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

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

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

12. 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

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

14. 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

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

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