Download Milk, Eggs, and Non food products from animals

Milk, Eggs, and Non food
products from animals
Got
Milk?
Milk
NATURE’S most PERFECT food
Milk contains all of the
following:
Protein
Fat
Lactose (milk sugar)
Minerals (Calcium and phosphorous)
Vitamins
Pigments
Enzymes
Water
What animals can we get milk
from?
Cattle - cow
Goats - doe
Sheep - ewe
Buffalo - cow
Horses - mare
Donkeys (asses) - jennet
Swine - sow
Caribou (Reindeer) - cow
Consumption trends
Fluid Milk 1970 - 277 lb.; 1995 - 223 lb.
Butter 1970 - 5.3 lb.; 1995 - 4.5 lb.
Cheese 1970 - 11.5 lb.; 1995 - 27.3 lb.
Cottage Cheese 1970 - 5.2; 1995 - 2.7
Skim Milk 1970 - 5.0 lb.; 1995 - 4.7 lb.
Frozen Prod. 1970 - 28.4; 1995 - 28.1
Lactation
Production of milk from a
female mammalian
mammary gland
Lactation
- physiological characteristic of
MAMMALS
- mammals nurse young until
WEANED
Lactation
- PARTURITION triggers the
onset of lactation
- SUCKLING stimulus helps
release milk
Hormones required for
lactation:
Progesterone - milk formation
Estrogen - milk formation
Prolactin - milk formation
Ocytocin - let down
Lactation
Lactation is a NEURAL-HORMONAL
physiological process
Primary Products:
Beverage:
Vitamin Enriched
Skim
Low-fat
Flavored
Evaporated
Condensed
Infant
UHT
Cheese:
Hard (e.g. Cheddar)
Soft (e.g., cottage)
Diet
Cultured Products:
Yogurt
Buttermilk
Sour Cream
Dairy Desserts:
Ice Cream
Puddings
Custards
Toppings
Dietetic products
Cream:
Heavy
Half and half
Light
Dairy Spreads:
Butter
Butter Spreads
Low-fat butters
Butter-vegetable-fat mixtures
Whipped butter
Dried Products:
Cheese powders
Milk powders
Partially-delactosed milk
Whey:
Lactose
Geriatric foods
Animal feeds
Whey protein
Alcohol
Methane
Biomass
Protein enriched products:
Milk and vegetable protein mixtures
Caseins
Caseinates
Whey protein concentrates
Milk Processing
1. Pasteurization
2. Homogenization
Pasteurization
Exposing milk to a temperature that
destroys all pathogenic bacteria
Does not reduce the nutritional value
or cause it to curdle
Milk is raised to a temperature of 161° F
for 15 seconds
Homogenization
Process that prevents milk-fat from
separating from the liquid portion and
rising to the top. (Stable emulsion)
Types of Homogenization
High Pressure - force milk through small hole
Low pressure - rotary shears break fat
globules apart
Sonic vibrator - high frequency vibrations to
break fat globules apart
Milk Processing
Milk is first pasteurized, then
homogenized
Process milk, properly refrigerated can
last from 10 to 14 days
Colostrum
First milk produced after young are born
Functions of colostrum:
High energy nutritional value
Contains antibodies to provide disease
protection
Laxative properties to assist in passage of
the first feces
Composition of Milk
Minerals
Vitamins
Lactose
Protein
Fat
Non-fat solids
Duration of Lactation
Average holstien will milk for 305 days
straight, twice a day.
Milk Producing ability
Holstiens produce anywhere from 6-10
gallons of milk per day.
Anatomy and physiology of
mammary gland
Ligament
Milking machines