QUALITY GRADES Grade A fluid milk Grade B
QUALITY GRADES • Grade A: fluid milk • Grade B: processing and manufacturing (cheese/butter)
MAJOR PRODUCTS • Fluid milk: –whole milk, – 2%, – 1%, –nonfat milk (less than. 5% fat), –chocolate milk
• Fermentation (grade A): • The addition of “good” bacteria to milk • cultured buttermilk • yogurt
• Cream (grade A): • half & half (11% fat); • light cream (18%fat); • sour cream (18%fat) • whipping cream (30%fat); • heavy cream (36%fat);
• Butter • Canned milk • evaporated milk (60%water removed); • sweetened condensed milk • Non-Fat Powdered milk
• Cheese • Fresh • Aged • Ice cream products • Ice cream • Ice milk • Frozen Yogurt
MILK BY-PRODUCTS • Buttermilk • from butter • dried for baking or fresh • Whey • from cheese • dried or concentrated
COMPONENTS OF MILK v Water v Fat v Protein v Lactose v Minerals 88. 0% 3. 5% 3. 2% 4. 6% 0. 7%
INFLUENCES ON COMPONENTS • Breed of cow • • Each individual animal Stage of lactation Feed - Age - Climate Frequency of milking
% total solids: • fat 3. 5% • protein 3. 2% • lactose 4. 6% • minerals. 7% Total solids 12%
• The minimum legal composition of whole milk: • not less than 3. 25% fat • not less than 8. 25% solids-not-fat
STEPS IN PROCESSING v Standardization v adjust fat v Clarification v remove foreign matter v Pasteurization v destroy bacteria with heat
v Homogenization vbreak-up fat globules so the cream doesn’t float to top v Packaging v Dating vguaranteed drinkable 7 days beyond date v 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
The End
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