Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Milk and Milk Products 3091 Basic Concepts Melinda Klockziem Milk Composition • Varies by species, breed, individuals and stage of lactation Milk Composition • Water – 86% • Protein Compostion of Milk 5% – 4% • Lactose (Milk sugar) – 5% 1% 4% 4% Water Protein • Butterfat (Cream) Butterfat Minerals – 3.5% • Minerals – 1-2% Lactose 86% Milk Composition • Total Solids (TS) – All components except for water • Solids not fat (SNF) – All components except for water and fat Milk Processing • Standardization • Whole Milk (3.5% butterfat) – Over 3.5% butterfat • Skimmed to remove butterfat (cream) – Under 3.5% butterfat • Add to increase butterfat content Milk Processing • Pasteurization – Heating of the milk to kill bacteria Milk Processing • Homogenization – Prevents cream from separating – Breaks large fat globules into smaller fat particles Milk Products • Liquid Milk – Whole – 2% – 1% – ½% – Skim http://www.changesrecyclingcentre.com/images/products/dairyland_milk.jpg Milk Products • Condensed Milk – Milk is concentrated at low temperatures – Vacuum evaporation • This process is based on the physical law that the boiling point of a liquid is lowered when the liquid is exposed to a pressure below atmospheric pressure. – Litter or no cooked flavor http://www.adl.ca/images/tin-condensed-small.jpg Milk Products • Butter – Cream is separated from milk – Cream churned until butterfat globules begin to accumulate fat – Salted – Molded and Packaged http://www.lowcarbluxury.com/butter-marg.gif Milk Products • Cheese – Curd formation • Rennet added (Chymosin) – Causes curds to form – Separated • Curds separated from whey – Salted • Salted and placed in mold – Aged www.smithfieldcollection.com Milk Products • Yogurt – Made using extra SNF’s • Has increased amounts of lactose – Cultured • Bacteria – Streptococcus – Lactobacillus http://www.foodandhealth.com/images/yogurt.jpg Milk Products • Ice cream – Greater than 10% milk fat (legal definition) – Frozen cream mixed with sugar, milk and flavorings http://www.riaitc.org/images/ice%20cream%2022.jpg Milk Products • Ice cream – 55%-64% of ice cream is water – Cream increases richness of flavor and provides smooth texture – Sugar contribute a lowered freezing point • Provides unfrozen water • Allows ice cream to be scooped