Chapter 13: Milk & Milk Products Flashcards
Colostrum
Secretion given by a cow for the first 5 days after parturition (birth)
Milk
Normal lacteal secretion obtained by complete milking of 1 or more healthy cows. Practically colostrum free and containing not less than 3.25% milk fat (butter fat) and not less than 8.25% milk solids not fat (MSNF)
Average composition of milk
Water
Total solids
Butter fat
Ash
Lactose
Protein
Casein (\_\_\_)
Lactoglobulin (\_\_\_)
Lactalbumin (\_\_\_)87%
13
4
.7
5
3.3
2.8 cheese protein
.5 whey protein
.1 traceName the major MSNF constituent in milk
5% lactose
What % of total solids does milk fat contribute to?
4%
To make 1 lb of product requires \_\_\_ lbs of milk. Butter Cheddar cheese Condensed/Evaporated milk Cottage cheese Skim powder
22 10 2 7 NFDMS- nonfat dry milk solids 11
Name the major dairy breeds in the US by popularity and their butter fat %
Holstein- 3.5
Jersey- 5
Guernsey
Brown Swiss
More than ___ of US milk supply comes from Holsteins which give least amount of butter fat and most milk.
80%
___ are the smallest and give the highest butter fat but the least milk
Jerseys
Name the milk tests
% milk solids % fat % solids not fat (SNF) Total bacteria plate count Coliform Temperature- not more than 45 F Taste Phosphate test- for pasteurization Homogenization Freezing point- for added water Charm test- for antibiotics
Standard or total plate count is measured in
Bacteria per mL
Grade A raw milk for pasteurization
Individual farmer- cannot have more than
100,000 bacteria/mL
Grade A milk once to the dairy plant and commingled- cannot have more than
300,000 bacteria/mL
Grade A pasteurized milk- cannot have more than
20,000 bacteria/mL
10 coliforms/mL
Coliforms
Found in the intestinal tracts and feces of animals/cattle
Name the 2 coliforms
Escherichia coli
Enterobacter aerogenes
2 selective medias for coliforms
McConkeyes
Desoxycolate
Where do off flavors in milk come from?
Feed- wild onion, fresh alfalfa, fresh wheat.
Rancid- lipase enzymes or bacteria splitting off free fatty acids
Oxidized- sunlight and metals like copper, nickel and iron.
Salty- early and late lactation milk, mastitic milk (infection of teat)
Sour- growth of lactic fermenting bacteria, milk has set at a high temp for too long
What is the most costly disease for dairy farms?
Mastitis
What organism causes Q fever?
Coxiella burnetii
What are the milk processing operations?
Separation
Clarification
Pasteurization
What is the phosphotase test and what are it’s steps?
Test for pasteurization
Milk sample + two chemicals
Results- stays white (pasteurized)
Turns blue (not)
Detects as little as 0.1% raw milk in pasteurized milkWhat are the most popular sized container used for milk today?
Gallon plastic
Most milk is fortified with what and how much?
Vitamin D
At least 400 USP units per quart
What type of milk is made for people with high blood pressure?
Low sodium milk
___ ___ milk is easier to digest.
Soft curd
What can be done to milk to make it more like human milk?
Add sugar and water
Cows milk vs human milk
% protein, carbs and Ca
Cow- 3.3 5.0 0.7
Human- 1.2 7.0 0.2
Milk vs milk product substitute
Butter vs margarine
Ice cream vs mellorine (switch butter fat with other fat, cheaper than ice cream)
Milk vs filled milk (veggie fat)
vs imitation milk (veggie fat and protein)
Over _ ___ gallons of ice cream are sold per year in the US
1 billion
Ice cream flavors by popularity
Vanilla- 45% of total sold
Chocolate
Strawberry
Butter pecan
___ is the most popular sherbet
Orange
Know the table in notes
Look in notes
What helps prevent ice crystals by tying up water?
Stabilizer
What is overrun?
Air in ice cream
How is overrun determined?
Volume ice cream - volume mix
Divided by
Volume ice cream mix
All x 100
What are the ranges of overrun in products?
Ice cream- 70-100%
Sherbet- 30-40%
Know the steps to ice cream mix processing
Look in notes
How many distinct types of cheese are there with how many names?
18
800
How is cheese classified?
By different methods like the % moisture in finished cheese and ripening organisms used
Hard cheese
30-40% moisture and ripened by bacteria
No eyes- cheddar
Eyes- Swiss
Semi soft cheese
40-50% moisture and ripened by mold
Bleu cheese
Soft cheese
50-80% moisture and unripened
Cottage and cream cheese
How is processed cheese made?
Example
Velveeta
Blends of mild and aged cheese ground and mixed + 3% water + 1% NaCl + 3% sodium citrate (emulsifier)
Flavoring materials also added
Pasteurized in package
Cheddar cheese is made from what?
Whole milk
What are the steps to make cheddar cheese?
1) 1% starter culture (streptococcus lactis) turns lactose into lactic acid, set at 87 F, stir in rennin (enzyme) 90 ccs per 100 lbs of milk
2) milk is both acid and rennin coagulated but mostly rennin
3) cut the curd and cook to not more than 100 F, drain the whey, salt the curd, add 2.5% salt based on lbs of curd yield, about 10-12% per 100lbs of milk
4) 100 lbs of milk = 10-12 lbs cheese
What are the composition standards for cheddar cheese?
Not more than 39% moisture
Not less than 50% fat in dry matter
Takes 8 hours to make batch
Aged from 2 months to 2 years at 36 F and 85% relative humidity
Cottage cheese is made from what?
Skim milk
What are the steps to make cottage cheese?
Yield 14-16% (100 lbs skim = 14-16 lbs of cottage cheese)
Acid and rennin coagulated but mostly acid
1) add 1 cc rennin extract per 100 lbs skim
2) bacteria used is also streptococcus lactis which converts to lactic acid and acts as a fermenter
3) has 2 flavor/aroma producers
Leuconostoc citivorum
Leuconostoc dextranicum
4) cook to 140 F
Swiss cheese originated where? What 3 bacterial are used and which one produces the eyes and sweet flavor?
Switzerland
1) streptococcus thermophilus
2) lactobacillus bulgaricus
3) propionibacterium shermanni
(Sweet flavor and produces CO2 gas which makes the eyes)How long does it take for the eyes to form in Swiss cheese?
5 weeks
What are blue-veined cheeses? What is the mold used? And how long is it aged?
Mold ripened semi soft cheeses
Some blue-green cheese
Aerobic- penecillium roqueforti
Aged 3-10 months at 40 F and 90% relative humidity
Cultured buttermilk uses what bacteria?
Streptococcus lactis
What are the 2 bacteria used in yogurt?
Lactobacillus bulgaricus
Streptococcus thermophilus
