milk basics, milk processing, fluid & cultured milk products
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| show | · white fluid produced from the mammary glands of female mammals to nourish their offspring
· an infant mammal's first food is colostrum - transfers immunoglobins, antimicrobial peptides, growth factors to young
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| show | · provide nutrition and well-being to mammalian young
· bridge the nutritional gap between the dependent intrauterine environment and independent adult life
· meet physiological requirements of newborn: colostrum -> passive immunity
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| milk throughout human history | show 🗑
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| sources of milk for human consumption | show 🗑
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| show | · accessibility: some climates are unsuitable for dairy cattle
· diversification of income: helps farmers cope with fluctuation meat/hair/wool prices
· environment: world limit on dairy cattle is being reached
· added value and nutritional benefits
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| daily consumption of a quart of milk will provide: | show 🗑
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| show | · can be a standalone beverage, but can also be used as a base for other beverages (hot cocoa)
· food products may be derived directly from milk (yogurt)
· many foods rely on milk or milk ingredients: infant formula, pizza, baked products, etc.
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| show | · may improve texture and flavor
· proteins: improve protein content, emulsifiers, stabilizers
· carbs: browning of baked goods
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| basic milk composition | show 🗑
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| milk is a... | show 🗑
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| show | · plasma: milk - fat = skim/nonfat milk
· serum: plasma - casein micelles = whey (complete protein)
· nonfat milk solids (NMS): milk - fat and water = proteins, lactose, minerals, acids, enzymes, vitamins
· total milk solids (TMS): fat + NMS
· milkfat
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| milk composition among mammal species | show 🗑
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| show | · holstein: lowest fat and protein
· jersey: highest fat and protein
· new zealand: middle fat and protein
· all have equivalent lactose, minerals, and water
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| show | · primary is lactose: disaccharide of glucose + galactose, 12g/0.5oz per cup
· oligosaccharides influence infant health: reduce pathogens and encourage beneficial bacteria in GI tract, modulate immune function
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| show | · 8g of complete protein per cup
· two main proteins: 80% casein, 18% whey
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| show | · four types, αs1-casein, αs2-casein, β-casein, κ-casein
· not very water-soluble: α + β very hydrophobic, κ more hydrophilic
· caseins dispersed as casein micelles
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| protein component of milk: whey | show 🗑
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| show | · major role in flavor/mouthfeel/stability of milk and its products
· lipoproteins: triglycerides surrounded by phospholipid-protein membranes -> fat globules can be dispersed evenly in fluid
· short chain fatty acids crucial for gut health
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| composition of fatty acids in milk | show 🗑
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| vitamins in milk | show 🗑
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| show | · fortified with vitD since 1930s in the U.S. to reduce incidence of rickets
· vitA and vitD are fat soluble and are re-added after standardization
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| show | · primarily calcium: 1 cup has about 300mg
· phosphorus, potassium, magnesium, sodium, chloride, sulfur
· casein and calcium block intake of dietary iron
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| why is milk white? | show 🗑
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| show | · * mechanical refrigeration *
· pasteurization
· aseptic packaging
· sanitization
· rural electrification
· improved transportation and equipment
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| factors of the demand for milk and its products | show 🗑
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| show | · per capita consumption of fluid milk: fell from 2000 to 2021
· per capita consumption of cheese: rose from 2000 to 2020
· per capita consumption of yogurt: rose but evened out from 2000 to 2021
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| show | · fluid milk (38% of U.S. milk production)
· cheeses (41%)
· soft products: ice cream, yogurt, cream products (12%)
· butter
· dry milk products
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| milk processing steps | show 🗑
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| bulk milk hauling | show 🗑
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| storing raw milk | show 🗑
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| show | · biological: growth, metabolism, enzymatic activity of microorganisms
· chemical: oxidative reactions (less important)
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| separation and standardization of milk | show 🗑
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| centrifugal separation of milk | show 🗑
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| standardization of milk | show 🗑
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| show | · heating milk below boiling point (~101C) for short time
· two objectives:
1. destroy nearly 100% of pathogenic bacteria/yeasts/molds and 95-99% of nonpathogenic bacteria
2. inactivate many of the enzymes causing off flavors and rancidity (lipases)
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| show | · low-temp long-time: 145F/63C for 30min
· high-temp short-time: 161F/72C for 15sec: denatures less proteins (cheese making), higher temp if other solids added (boiling point up)
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| show | · higher-temp shorter-time: 190-270F/88-132C for <2sec, higher pressure, measure exposure by rate of flow
· ultrapasteurization: 280F/138C for >2sec, extends shelf life but needs refirgeration
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| pasteurization types (3) | show 🗑
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| does pasteurization damage milk's quality in any way? | show 🗑
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| what size are the fat globules in milk? | show 🗑
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| show | · purpose: disrupt fat globules so >98% are 2µm in diameter and milk has no visible separation after 48hrs at 4-7C
· homogenizers: usually piston-type pumps that force milk through 1 or 2 valves
· fat must be in liquid form (>140F/60C) and pasteurized
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| pros and cons of homogenization | show 🗑
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| cooling and refrigeration of milk | show 🗑
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| fluid beverage milk sales by product type: trends | show 🗑
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| 2020 U.S. dairy vs. plant-based consumption survey | show 🗑
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| show | · tanker truck -> centrifugal pump -> air eliminator and meter -> raw storage silos -> separator -> clarifier and storage -> HTST unit -> balance tank -> homogenizer -> pasteurization and storage -> filling machines
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| types of fresh fluid cow milks | show 🗑
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| making milk products healthy and desirable | show 🗑
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| amounts of fortification of milk | show 🗑
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| show | · preferably after separation, but can be during standardization or before/during pasteurization
· vitA and vitD are fat soluble -> must be added after separation and standardization for adequate levels
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| probiotic bacteria | show 🗑
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| show | · most popular flavor is chocolate
· others: strawberry, honey, cherry, raspberry, pineapple, apple, orange, banana
· cocoa can provide antioxidants from polyphenols, orange oil slows bacterial growth, vitC in citrus prevents oxidized flavor
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| to be considered chocolate milk, milk must be... | show 🗑
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| lactose-free milk | show 🗑
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| organic milk | show 🗑
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| USDA certification of organic milk | show 🗑
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| show | · drugs with hormones, plastic pellets in roughage, urea/manure in feed, mammalian/poultry by-products in feed (fats/rendered products)
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| types of milk packaging | show 🗑
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| characteristics of a good consumer milk package | show 🗑
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| characteristics of shelf-stable cartons | show 🗑
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| show | · from outside to inside:
· polyethylene (liquid barrier), paperboard (stability), polyethylene (liquid barrier)
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| show | · precise control in distributing quantity of product is vital: overfill can't be afforded, underfill must be within limits
· milk dispensed with automatic fillers that control and adjust quantity of product
· fill measured by weight but sales on volume
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| requirements of the filling process | show 🗑
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| show | · whole milk canned for export: requirements similar to those for regular whole milk, ultrahigh temp pasteurization required
· also sweetened condensed milk and evaporated milk
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| sweetened condensed milk (canned) | show 🗑
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| evaporated milk (canned) | show 🗑
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| show | · lighter in transport
· dry milk: all moisture removed, whole/reduced fat/fat free, fortifications optional, similar to fat-free milk but vitamin content 20% reduced, 1yr shelf life
· instant milk
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| show | · have been consumed for centuries and are believed to benefit human health
· common products: buttermilk, yogurt, acidophilus milk, kefir (from yeast), sour cream, some cheeses
· often need stabilizers so that whey doesn't separate from coagulated mass
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| show | · bacteria, fungi, yeast (rarer)
· may be naturally present (not required to be on label) or added intentionally (must be listed as ingredient)
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| common steps to preparing cultured milk products | show 🗑
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| show | · bacterial cultures ferment lactose -> lactic acid
· increased acid concentration -> precipitation of casein -> curd
· type of culture -> flavor of final product
· amount and type of acid produced by bacteria -> quality of final product
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| common bacteria (cultured milk products) | show 🗑
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| show | · among the fastest growing dairy products: has roughly doubled in both lb produced from 2000-2010 and $ profit from 2011-2022
· low calories, highly nutritional, probiotics, many flavors
· add non-fat dry milk for more NFMS and thicker texture
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| common bacterial cultures in yogurt (cultured milk products) | show 🗑
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| show | · high heat treatment: 85C for 10-30 min, denatures whey for water holding capacity and amino acids, nutrient and oxygen availability favor culture growth
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| show | · bacteria requires: 41-45C incubation temps, ratio of 1:1 to 1:3 of La. bulgaricus : S. thermophilus
· incubation can take up to 8hrs: longer time -> smoother gel, final pH varies from 3.8-4.4
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| show | · phase 1: temp-dependent dissociation of proteins from casein micelles
· phase 2: acid induced gellation between pH 5.4-4.9 -> reassociation of casein proteins into colloidal particles
· phase 3: rapid aggreggation of colloidal casein micelles into gel
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