Milk, Components and Processing. Milk comes from? - Most of our milk comes from what animal specifically? What animal does other parts of the world.

Milk, Components and Processing

Milk comes from?- Most of our milk comes from what animal specifically?

What animal does other parts of the world get its milk from?

Basics

Secreted by the Exocrine gland which is common to all mammals

Lets take a look to see how it is acquired:https://www.youtube.com/watch?v=hAWVXG-e2pIhttps://www.youtube.com/watch?v=Bda12r1zOpg

How is it made? How is it acquired?

90% of Wisconsin's milk is made into cheese and 90% of that famous Wisconsin Cheese is sold outside of the state's borders.

Culver's, Over 120 million pounds of milk are used to make the 150 million scoops of frozen custard that Culver's restaurants sell each year. That's enough milk to employ more than 5,400 of Wisconsin's dairy cows year-round.

Wisconsin Milk Production

Wisconsin dairy farms produce over 27 billion pounds of milk every year. That's about 13.7% of the country's total milk supply.

Wisconsin Milk Production Cont’d

Fat Protein Sugar (CHO) Vitamins Minerals Water

What’s in Milk?

What is Milk Processed for?

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

Milk processing involves many steps. All farm equipment must be kept and

maintained to government and industry standards to ensure safe, healthy, and quality products.

After dairy cows are milked, the liquid is cooled from the cow’s body temperature to below 40°F (4°C).

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

A. At the milk processing plant, samples are checked for proper temperature, total acidity, flavor, odor, cleanliness, and the absence of antibiotics. The butterfat and solids-not-fat

are also analyzed. Solids-not-fat (SNF) contain the protein, lactose,

and minerals and are the total solid minus the milk fat.

The amounts of butterfat and SNF can vary because of cow breed, feed supply, and the time of year.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

B. Within 72 hours, the milk must be processed. The milk is pasteurized at the processing plant. 1. Pasteurization is the process of heating the milk

to destroy all pathogenic bacteria. Milk can be pasteurized by heating it to 161°F for 15 seconds. Then the milk is immediately cooled below 40°F 2. Ultrapasteurization is used to extend the shelf life of

refrigerated products and to enable products to be kept at room temperature.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

C. Milk is then standardized. Milk is processed through centrifugal separators to

create a skim portion and a cream portion. The cream portion is added back to the skim portion

based on the desired fat content for the product. Water is never added to lower the butterfat. The extra cream from this step is used to make ice

cream or butter.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

1. Common products/types of fluid milk a. Whole milk b. Low-fat milk c. Skim milk d. Flavored milk

2. Major types of milk a. Fluid milk b. Manufactured milk products (evaporated milk and

sweetened condensed milk) c. Powdered milk d. Specialty milk (multi-vitamin, lactose-treated, or

low-sodium)

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

D. Homogenization is the process used to prevent the cream from rising to the top of a finished milk package. Homogenization reduces

the milk fat globule size, allowing for even distribution in milk.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

E. Vitamin quantities are often reduced as a result of the heating process and the removal of butterfat, so milk is commonly fortified with vitamins A and D.

1. Vitamin A is a fat-soluble vitamin. Whole milk is known as a good source of

vitamin A because of the higher fat content. 2. Vitamin D is also a fat-soluble vitamin that

occurs naturally in milk at low levels. a. The process of vitamin D fortification started in the

1930s to reduce the occurrence of rickets in children. b. Today, vitamin D is necessary for human health.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

F. Quality control is conducted through all of the steps in milk processing. Numerous tests and samples are gathered to analyze the

presence of microbiological organisms. 1. A standard plate count (SPC) is performed to

determine the total number of bacteria for a specific amount of milk. This test is used in the grading procedure.

2. Milk can be Grade A or Grade B. a. Grade A milk meets the sanitary standards for fluid milk

products and can be used for any dairy product. b. Grade B milk is considered a manufacturing grade.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?

G. Classification is used for pricing systems. 1. Class I milk is the highest price class and is used

for fluid milk products. 2. Class II is used for soft milk products like yogurt,

cottage cheese, and ice cream. 3. Class III is used for hard cheeses. 4. Class IV is used for butter and for milk products in

dried form.

H. Milk products will contain a sell-by date on the finished product package. This refers to the last date on which the product can

be offered for sale. It can be consumed up to 1 week passed the date.

I. When the product has completed all of the steps in processing, pasteurization, standardization, homogenization, and quality control, it is packaged into gallon, half-gallon, quart, pint, and half-pint containers.

What are the steps involved in processing milk? What are the types of milk? How do you grade

and classify milk?