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Milk Products and Alternatives

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Homogenization Optional Decreases globule size Prevents separating Milk Products and Alternatives Fat grades and varieties of milk Whole 4% fat Reduced 1-2% fat ... – PowerPoint PPT presentation

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Title: Milk Products and Alternatives


1
Milk Products and Alternatives
  • Milk
  • Complete protein source
  • Colloidal dispersionlarge proteins in aqueous
    serum
  • Lactose, minerals, fat dispersed in serum
  • Fat is in an emulsion

2
Milk Products and Alternatives
  • Composition of cows milk
  • H2O 87
  • Fat 3.7
  • Lactose 4.9
  • Proteins 3.5
  • Minerals 0.7

3
Milk Products and Alternatives
  • Proteins in milk
  • Casein (curd)82
  • Micellular
  • Coagulates with added rennin or acid
  • Lactoglobulin (whey)18
  • Serum
  • Curdle-resistant but denatures with heat gt158F

4
Milk Products and Alternatives
  • Vitamins and minerals in milk
  • Vitamins
  • Vitamin D, vitamin A, and riboflavin
  • Minerals
  • Ca, P, Mg, K, Na

5
Milk Products and Alternatives
  • Safetymilk is highly perishable
  • Pasteurization
  • Standard method 145F, 30 minutes
  • HTST 162F, 15 seconds
  • Ultrapasteurized 275-300F, 2-4 seconds
  • Half and half, cream, and eggnog
  • UHT 280F, 2 seconds
  • Sterile, stored on shelf

6
Milk Products and Alternatives
  • Safety continued
  • Homogenization
  • Optional
  • Decreases globule size
  • Prevents separating

7
Milk Products and Alternatives
  • Fat grades and varieties of milk
  • Whole 4 fat
  • Reduced 1-2 fat
  • Skim 0.1-0.2 fat
  • Condensed
  • NFDM100 H2O removed
  • Evaporated60 H2O removed
  • Sweetened40-45 sugar

8
Milk Products and Alternatives
  • Fermented dairy products
  • Unrefrigerated
  • Soured by lactic acid bacteria
  • Casein micelles aggregate
  • Types
  • Yogurt
  • Buttermilk
  • Sour cream
  • Cottage cheese

9
Milk Products and Alternatives
  • Yogurt
  • Mixed culture of bacteria
  • 113F for 4 hours
  • Buttermilk
  • Skim milk
  • Utilizes bacteria for buttery flavor
  • Cooler and longer incubation time than yogurt
  • Sour cream
  • Vinegar or buttermilk added w/ or w/out bacteria
  • Cottage cheese
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