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MILK PROCESSING

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2. Grade B: processing/manufacturing (cheese/butter); up to ... 2.Whey - from cheese, dried or concentrated. COMPONENTS OF MILK. Water 88% Fat 3.5% Protein 3.2 ... – PowerPoint PPT presentation

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Title: MILK PROCESSING


1
MILK PROCESSING
  • From foukeffa.org
  • Written by Teri Micke
  • Ag Student Texas AM

GA Ag Ed Curriculum Office To accompany the
Georgia Agriculture Education Curriculum Lesson
02421-4.3 July 2001
2
QUALITY GRADES
  • 1. Grade A fluid milk
  • 2. Grade B processing/manufacturing
    (cheese/butter) up to 3 million bacteria/ml

3
MAJOR PRODUCTS
  • 1.fluid milk whole milk, 2, 1, nonfat milk
    (less than .5 fat), chocolate milk
  • 2. Fermentation milk(grade A) cultured
    buttermilk, yogurt

4
  • 3. creams (grade A) half half (11 fat) cream
    (18fat) whipping cream (30fat) coffee cream
    (18fat) heavy whipping cream(36fat) sour
    cream (18fat)

5
  • 4. butter
  • 5. canned milk evaporated milk (60water
    removed) sweetened condensed milk
  • 6.dried milk

6
  • 7. cheese
  • 8. ice cream

7
BY-PRODUCTS
  • 1.buttermilk from butter, dried for baking
  • 2.Whey - from cheese, dried or concentrated

8
COMPONENTS OF MILK
  • Water 88
  • Fat 3.5
  • Protein 3.2
  • Lactose 4.6 (milk sugar)
  • Minerals .7

9
INFLUENCES ON COMPONENTS
  • breed of cow
  • individual animal
  • stage of lactation
  • feed - age - climate
  • frequency of milking

10
CALCULATING GROSS COMPONENTS
  • total solids fat - 3.5
  • protein - 3.2
  • lactose - 4.6
  • minerals- .7
  • total solids 12

11
  • Solids-not-fat
  • 2 ways
  • 12.0solids protein 3.2
  • - 3.5fat lactose 4.6
  • 8.5 mineral .7
  • 8.5

12
  • minimum legal composition of whole milk is not
    less thatn 3.25 fat and not less than 8.25
    solids-not-fat

13
STEPS IN PROCESSING
  • 1.standardization- adjust fat
  • 2.clarification - remove foreign matter
  • 3.pastuerization - destroy bacteria by heat

14
  • 4.homogenization - break-up fat globules so the
    cream doesnt float to top
  • 5. packaging
  • 6.dating-guaranteed drinkable
  • 7. days beyond date

15
  • 8. storage

16
TRENDS IN CONSUMPTION
  • prior to 1945 whole and condensed milk and
    butter most popular
  • after 1945 - more ice cream and cheese

17
  • since 1975 shift from whole to low fat lite
    cheese and from regular ice cream to ice milk
  • recently yogurt and frozen yogurt
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