Term
Average Milk per cow production? Per capita consumption of dairy producuts? one gallon milk = ? lbs Average lactation = (_____ lbs) Feeds how many people? |
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Definition
Average per cow production in the US = 19,900 lbs/yr
Per Capita Consumption of Dairy Products – 605.8 lbs
One gallon milk = 8.62 lbs.
One average lactation (19900 lbs) = approx 2,308 gallons; With 9 million cows in the US - that means they can supply the needs of 296 million people; and US population is, roughly, 300 million |
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Term
Whole-Milk Product
| Total Production (Billion lbs) | Percent of Total | Fluid Milk & Cream | | | Cheese | | | Butter | | | Frozen Dairy Prod. | | | Evap. & Condens. | | | Other | | |
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Definition
Whole-Milk Product
| Total Production (Billion lbs) | Percent of Total | Fluid Milk & Cream | 59.8 | 62 | Cheese | 8.9 | 9 | Butter | 1.3 | 1 | Frozen Dairy Prod. | 1.0 | 1 | Evap. & Condens. | 1.4 | 1 | Other | 24.1 | 25 |
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Term
Approximate values for lbs of milk required to make one (1.0) lb of product:
Dairy Product (1 lb)
| Whole Milk (lbs) | Butter | | Whole Milk Cheese | | Evap. Milk | | Condensed Milk | | Ice Cream (1 Gallon) | | Cottage Cheese | | Nonfat Dry Milk | |
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Definition
Approximate values for lbs of milk required to make one (1.0) lb of product:
Dairy Product (1 lb)
| Whole Milk (lbs) | Butter | 21.2 | Whole Milk Cheese | 10.0 | Evap. Milk | 2.1 | Condensed Milk | 7.4 | Ice Cream (1 Gallon) | 12.0 | Cottage Cheese | 6.2 (skim) | Nonfat Dry Milk | 11.0 |
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Term
| Milk Composition (5 Things) |
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Definition
Milk (definition): a colloidal suspension of solids (fats, proteins, minerals, carbohydrates & vitamins) in liquid (water).
2) Composition: milk is 88% water (8.6% solids not fat; 3-4% fat). Contrast this with the water content of solid foods like lettuce & cabbage (95% water & 92% water, respectively) and even meat, which as you recall is 65 - 75 % water.
3) Fat: Most variable fraction of milk - between 3 & 4%; contains the fat soluble vitamins A, D, E & K;
4) Carbohydrate: predominant carbohydrate is lactose, milk sugar; approx 4.8% of milk on a weight basis (this is equal to roughly 54% of the solids not fat fraction of milk); lactose is only 1/6 as sweet as sucrose (table sugar); lactose is found ONLY in milk.
5) Protein: Variable fraction of milk; usually between 3.2 and 3.4 % (or 38% of solids not fat); Two basic protein types = casein (82 % of total protein) and whey proteins (lactalbumin and lactoglobulin) - in cheese production casein becomes the curd & whey is the left-over soluble proteins that do not make it into cheese; it is casein that is the high quality, highly nutritious protein of milk.
6) Minerals: make up less than 1% on a weight basis; minerals in high concentration are calcium, phosphorous & zinc; NO IRON; |
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Term
Milk Handling and Products
Pasteurization? Homogenization?
Cheese Production? |
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Definition
Pasteurization - process of heating milk to destroy pathogenic bacteria; Common Method: 161 F for 15 seconds Ultra High Temperature (UHT): 280 F for 2 seconds
2) Homogenization: physical breakdown of fat globules by forcing milk through small mesh screens to break fat; done to mix fat uniformly through the milk and keep it that way; milk is always pasteurized first, then homogenized to avoid rancidity (cannot make butter from homogenized milk)
3) Cheese production: 400 different varieties (soft-80% water to very hard 35% water); most popular cheese in US is cheddar (40% of market) and Mozzarella is second (17-20%). Leading cheese producing states: Wisconsin (1640 mil lbs), Minnesota (567 mil lbs), New York (348 mil lbs), CA (248 mil lbs) - CA is a cheese deficit state, we import cheese
Method of Manufacture: Three fundamental steps. First step: precipitate the casein into curds - bacteria that produce lactic acid are added to warm milk to increase the acidity (which helps the action of rennet). Rennet is then added which causes the casein to gather, trapping fat globules in the curd. In the second stage the curd is concentrated, draining off the whey, cutting the curd, pressing the curd and usually salting the curd to remove any leftover whey. The final stage is the ‘ripening’ or ‘aging’ of the curd - turning the bland, crumbly or rubbery curd into a smooth substance of complex flavors. These flavors are the result of action from the starter bacteria and other microbes that may be added to the curd. |
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Term
Milk Handling and Production Ice Cream? Yogurt? |
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Definition
Ice Cream: Ice cream probably originated in China around 2000 bc. Other forms of ‘cream ice’ appear in Italy (Catherine de Medici) in the 16th century and appeared in the United States in the early 18th century. The U.S. ice-cream manufacturing industry began in 1851. Early production methods consisted of placing the ingredients in a metal container, surrounded by a freezing mixture of ice and coarse salt, and mixing them until smooth. In fact, ice cream is nothing more than a foam, stabilized by freezing. In modern plants the basic ingredients (cream, sugar, flavorings), plus gelatin, used as a stabilizer to give the product a smooth consistency, are poured into a tank, where they are mixed and pasteurized. The mixture is then homogenized to break up particles of fat, cooled, piped to a freezing tank, and beaten until smooth; at this stage nuts or fruits are sometimes added. The ice cream emerges from the freezing tank partially frozen and is packed into containers that are stored in a refrigerated room until hard. Soft ice cream, made of the same ingredients as ordinary ice cream, is sold as it comes from the freezer before hardening.
5) Yogurt: Yogurt can be made from whole or skim milk. A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus is added to milk at 110ºF and fermented for several hours. The bacteria consume the lactose and excrete lactic acid (the same waste product that accumulates in working muscle, making you feel tired and creating cramps). The acid acts as a preservative and lends the characteristic sour taste to yogurt. The origins of yogurt are in central Asia. People still mistakenly believe that the lactobacilli live in the intestine, suppressing the growth of harmful bacteria, making you more healthy. Unfortunately, Lactobacillus bulgaricus cannot survive in humans. |
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