Prevention Make sure milking equipment is operating properly Try to have cows remain standing for a time period after milking Use separate cloths or towels.

Prevention

• Make sure milking equipment is operating properly

• Try to have cows remain standing for a time period after milking

• Use separate cloths or towels for each cow to clean the teats

• Immediately after milking, dip each teat with a teat dip solution

Milking CowsMilking Cows

MastitisMastitis

The antibiotic residue in milk is zero

Human allergies to antibiotics

Effects on processing properties

Reproductive CycleReproductive Cycle

----------------------------------------------------------------Calving Calving

Not Pregnant

283 d82 d

Pregnant

Lactation Lactation CycleCycle

-----------------------------------------------------------------

Calving 305 day lactation 60 d “Dry”

Calving

Milklb/day

Days Postpartum

Lactation Curve

60

120

90

30 60 90 305 Dry

Sequence of Events

Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5

Body ConditionBody Conditionscore = 1score = 1

Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5

Body ConditionBody Conditionscore = 2score = 2

Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5

Body ConditionBody Conditionscore = 3score = 3

Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5

Body ConditionBody Conditionscore = 4score = 4

Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5

Body ConditionBody Conditionscore = 5score = 5

Milk

• Definition– “Milk is the lacteal secretion, practically free

from colostrum, obtained by the complete milking of one or more healthy cows, containing not less than 3.25% of milkfat and not less than 8.25% of milk-solids-not-fat”

Milk Composition

• 87.3% water

• 3.7% milkfat

• 3.4% protein

• 4.9% lactose

• 0.7% ash

Milk FactoidsMilk Factoids

• ~ 12 % of the American household’s total food expenditure is for dairy products

• Milk and milk products provide 10 % of total calories in the U.S. food supply

Milk Consumption and Usage1992 1996

Fluid products 58.5 59.3

(Million Pounds)

Manufactured Products 92.2 91.5

Butter 30.48 26.19

American Cheese 29.26 32.55 Other Cheeses 20.19 21.39

Ice Cream 14.19 15.25

Milk FatMilk Fat

• Most variable component of milk• 97-98% triglycerides (short- and long-chain

fatty acids with different degrees of saturation)

• Fat droplets, encased in part by proteins, form the cream of milk

• Synthesis of fatty acids– Non-ruminants- glucose precursor– Ruminants – volatile fatty acids

Milk Protein• Major groups

– caseins (82%) – 4 types; precipitate from skim milk at pH 4.6– whey proteins (18%) - alpha-lactalbumin and beta-lactoglobulin– Other proteins (minor amount)

• Enzymes• Transport of nutrients• Disease resistance (antibodies, etc.)• Growth factors

• Growth and development of neonate– Appropriate amino acid profile– Growth factors

Milk LactoseMilk Lactose

• Unique to the mammary gland• Major carbohydrate in milk• Disaccharide composed of glucose and

galactose• Attracts water movement into mammary

secretory cells

Minerals

• Milk minerals provide necessary components for skeletal development of the young

• Calcium and phosphorus are main milk minerals and are necessary for bone formation

From farm to market

• Cooperatives– Michigan Milk Producers Association

• 3 billion lbs/year, 11th in U.S

• Owned by producers; 100% of net margin returned to producers at end of year

• Market the farmers’ milk to bottlers, processors & other manufacturing

Where is Michigan milk used?

• Butterball Farms• Entenmann’s• Elias Brothers• Great Lakes Caramel• Nestle• Hunt-Wesson

• Butter patties• Pastries• Ice cream• Caramel Apples• Frozen dinners• Snack pudding

Milk pricing example

• Component pricing– Butterfat: $1.67/lb x 3.5 lb = $5.85– Protein: $1.68/lb x 3.16 lb = $5.31– Fluid carrier: $.28/cwt x 93.34 = $.26– Price differential = $1.32

• Blend price $12.74

• Over-order Premium $13.15

Grades of milk I

• Refer to quality of milk

• Grade A– 1) Temperature: cooled to 45 °F (7 °C) or less

within 2 h after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50 °F (10 °C)

Grades of milk II

• 2) Bacteria:– a. Less than 100,000 CFU/ml of milk– b. Less than 300,000 CFU/ml as commingled

milk prior to pasteurization

• 3) Antibiotics

• 4) Somatic cell counts (SCC) not to exceed 750,000 per ml

Grades of milk III

• Grade B– bacteria 1,000,000 CFU/ml– SCC 1,500,000/ml

Precautions for the producer

• Herd health– Disease– Antibiotics

• Added water

• Sanitation program

Processing Terminology

Homogenization

• Reduction of fat globules from 3 - 20 µm diameter to <2 µm

• Prevents cream from rising to the top

Processing Terminology: Pasteurization

By law, all fluid milk sold for human consumption must be pasteurized

• Purposes

– primary: destroy pathogens

– secondary: destroy spoilage organisms

• Pasteurizing occurs at

– 145 ° F for 30 min

– 161 ° F for 15 s

– 191 ° F for 1 s

– 212 °F for .01 s

Fluid Milk ProductsFluid Milk Products

• Whole Milk: >3.25% milkfat, >8.25% milk SNF (solids not fat)

• Lowfat Milk – ½ -- 1 ¼% milkfat, >8.25% milk SNF

• Skim Milk - <1/2% milkfat, >8.25% milk SNF

• Half-and-Half• >10.5% but <18% milkfat

Ice cream and frozen desserts

• Composition– ice cream

– >10% milkfat; >20% total milk solids– must contain >1.6 lb total solids/gallon

– Reduced fat ice cream– 25% reduction in fat content

– Lowfat ice cream– 3 g fat per serving (1/2 cup)

– Nonfat ice cream– 1/2 g milkfat per serving (1/2 cup)

Other products

• Cottage cheese• Cheeses• Whey powder• Butter• Powder

• Long shelf life, reconstituted to use in bakery products and other foods

• Major export product

Fermented dairy foods

• Yogurt– Produced by adding a bacteria (lactobacillus) to milk

– Bacterial action produces lactic acid

– The lactic acid will then make the milk curdle yogurt

• Buttermilk

• Sour cream

Milk Required to make:Milk Required to make:One pound of: Requires:

Butter 21.2 lbs of whole milk

Whole milk cheese 10.1 lbs of whole milk

Ice cream ( 1 gallon ) 12.0 - 15.0 lbs whole milk

Cottage cheese 6.25 lbs of skim milk