MILK PRODUCT NUTRITIVE VALUE Composition of Milk US

MILK PRODUCT & NUTRITIVE VALUE

Composition of Milk - US Cows Average (%) Component Holstein Water 87. 5 Fat Range (%) All breeds 82 -91 3. 7 2. 5 -6. 0 Solids-not fat 8. 8 6. 7 -11. 7 Total solids 9 -18 12. 5

Composition of Milk - US Cows Average (%) Component Holstein All breeds Solids-not fat 8. 8 Protein Range (%) 6. 7 -11. 7 3. 2 2. 6 -4. 9 Casein 2. 6 2. 2 -4. 0 Others. 6 . 4 -. 9 Lactose Minerals 4. 9. 7 3. 5 -6. 0. 6 -. 8

Species Human Composition of Milk - Mammals Fat % Protein % Lactose % 3. 7 Goat 1. 6 4. 1 7. 0 3. 7 4. 2 W. Buffalo 7. 0 3. 0 6. 0 Horse 1. 3 2. 2 5. 9 Pig 5. 3 4. 9 5. 3 Dog 8. 3 7. 1 3. 7 Whale 46 11 1. 3

Composition of Retail Milk Fat % Solids-not fat % Whole 3. 25 Lowfat . 5 -2. 0 Skim 8. 25 8 -12. 0 -. 5 8 -12

Nutritional Value • Protein – high quality – all essential a. a. • Casein proteins – Alpha s 1, Alpha s 2, Kappa, Beta • Whey proteins – Beta-lactoglobulin, Alpha-lactalbumin, Immunoglobulins, others

Nutritional Value • Lipids (fats) – high energy • Essential fatty acids – Linoleic, linolenic, arachidonic • Fat soluble vitamins – A, D, E, K • Triglycerides = glycerol + fatty acids • Fatty acids from 4 -20 C lengths

Nutritional Value • Lipids (fats) – high energy • Essential fatty acids – Linoleic, linolenic, arachidonic • Fat soluble vitamins – A, D, E, K • Triglycerides = glycerol + fatty acids • Fatty acids from 4 -20 C lengths

Nutritional Value • Lactose – milk sugar – only in milk – 20% as as sweet as sucrose – Lactase for digestion – Lactose intolerance – can reduce • Minerals - Ca, P, K, Na, Cl, S – Low in Fe, Mn, Cu • Vitamins – A, D, E, K and B complex – Some C

Processing of Milk • Pasteurization – heating to 145 F for 30 min or 161 F for 15 sec and cooled promptly to below 45 F – Destroy micro that cause disease – Destroy micro that spoil product – Improve flavor • UHT – 280 F for 2 sec and cool quickly to below 70 F

Processing of Milk • Homogenization – milk fat globules broken up into small globules under pressure to disperse them permanently • Separation – uses centrifugal force to separate milk components – Separate cream

Cheese Making • • • Standardize milk Add bacteria Precipitate protein with rennin or acid Stir Cut curd Heat to expel whey and shrink curd Remove whey Salt Dry and ripen curd

Cheese • Natural cheese – produced by curd formation using acid or rennin – Classified based on moisture content – 30 -80% water, 10 -30% protein, 0 -40% fat • Pasteurized processed – produced by grinding and mixing and heating one or more natural cheeses together – American cheese • Cheese food – blending with no heat, one or more cheeses with other dairy products such as cream cheese, skim milk or whey • Cheese spread – cheese food with increased moisture and stabilizers

Butter and Ice Cream • Butter is made by churning – strong agitation of cream – 80% fat, 17% water, 1 -2% salt, 1 -2% curd – Cultured butter – cream inoculated with Strep. cremoris • Ice cream – 10 -18% fat, 7 -12% SNF, 12 -18% sugar