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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