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Farm to Fork > Milk > Flashcards

Milk Flashcards

1
Q

Milk gross composition

A
  • Water 87.%%
  • Lactose 4.8%
  • Fat 3.7%
  • Protein 3.3%
  • Mineral 0.7%
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2
Q

Milk mineral & function

A 
Calcium - strong bones and teeth
Zinc - immune system 
Riboflavin - health skin
Magnesium - muscle function 
Phosphorus - release of energy 
Protein - growth and repair
Carbohydrate - energy 
Vit B12 - for red blood cell
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3
Q

Milk consumption

A

total milk and cream - decrease
whole milk - decrease
skimmed milk - remain
semi- skimmed - increase

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4
Q

UK Milk intake

A 
milk & cream (-40%)
Whole milk (- 85%)
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5
Q

Uk cheese consumption

A
  1. Cheddar remain
  2. other hard type remain
  3. Hard Edam remain
  4. Soft natural cheese increase
  5. Processed cheese increase then decrease
  6. Cottage cheese decrease
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6
Q

US Milk & cheese consumption

A
  • big decrease in whole milk
  • more lower fat milk
  • no buttermilk
  • increase in cheese
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7
Q

Key issues changing food intakes

A

Since 1993 skimmed milks became more popular than whole milk

–Increasing consumption of poultry

–Butter was the most popular fat
1980 - margarine ; until late 1990s - reduced fat spreads

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8
Q

Milk pasteurisation

A

• different to sterilisation; it is not intended to kill all pathogens

  • High Temperature /Short Time (HTST): milk is forced between metal plates or through pipes heated on the outsideby hot water, and is heated to 65-70 °C for 15-20 mins

•Ultra High Temperature (UHT)

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9
Q

Raw milk health risk

A

infected milk could spread TB

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10
Q

Raw milk processed and sold as

A

48% milk liquid = [65% supermarket ; 55% doorstep]
24 % cheese
13% milk powder
15% other (butter, cream)

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11
Q

World dairy trade

A

EU
> cheese US
> Whole milk powder/ Skimmed milk powder Asia & Africa

Australia 
> cheese US
> Whole milk powder/ Skimmed milk powder    Africa
> Whole milk powder    Asia
> Ingredient   EU
Intra - regional trade
= US
= S. America
= Africa
=  Ukraine
= EU 
= Asia
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12
Q

Major dairy exporting countries

A
  1. New Zealand
  2. EU
  3. Australia
  4. US
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13
Q

Major dairy inporting countries

A
  1. US
  2. Russia
  3. Mexico
  4. EU
  5. Japan
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14
Q

Dairy cow breed and the changing structure

A
  1. Friesian (1. now dominant)
  2. Shorthorn
  3. Ayrshire
  4. Other
  5. Guernsey
  6. Jersey

Increased productivity per cow

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15
Q

US Dairy cow breed

A
  1. Holstein
  2. Brown Swiss
  3. Ayrshire
  4. Jersey
  5. Guernsey
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16
Q

Evolution of the UK Dairy Industry

A

no of dairy cow decrease, but average yield per cow increase

[same in US]

17
Q

EU Dairy farming

A

The biggest national decreases in the last 2 years were in The Netherlands (25%), Greece (22%), Italy (20%) and Portugal (20%)

In Spain, 43% of dairy farms have stopped milk production in the last 10 years

18
Q

number of EU dairy farms

A

fallen by 75000 (12%) in the last 2 years and 370000 (40%) in the last 7 years

19
Q

UK Number of dairy farms

A

~ 16000; mostly in England; wales; scotland

in 35% of herds in U

20
Q

Stock size in UK dairy industry

A

in 2004

  • 35% of herds had fewer than 50 cows
  • only 5.9% have herds of more than 200 cows

[only 37% of producers milk record (49% of cows)]

21
Q

Reasons for increased productivity

A

Genetics & nutrition

22
Q

Intensive dairy system

A

typified by confinemen housing in cubicles and reliance on stored feeds

23
Q

Extensive dairy system

A

typically including grazing management

- rotational, continuous, partial

24
Q

Organic Milk Production

A
  • Demand growing by 25% yearly.
    [UK production 7 million litres in 95/96 to >300 million litres in 05/06]
  • Liquid milk the major growth area (2/3 of production). Value about £100 million yearly.
  • Potential – but currently only 1/30th of liquid sales.
  • No use in food service and public sectors
  • Imports likely to continue
25
Q

Problems of fatty acid enriched milk products

A
  • labeling issues e.g.:

- ability to make claims difficult

26
Q

labeling issues e.g

A
  • ‘A2’ milk – Devoid of A1 β-casein
  • Bedtime’ milk – Melatonin rich
- Product :
produced place of origin 
GMO free
vegetarian, gluten free
no artificial additives
active animal welfare program
27
Q

UK Milk Flow 2009

A 
Dairy herd production 
> total milk production
98% > available human consumption
95% > delivered to dairies
50% > Liquid consumption
43% > Used in manufacture

Farm to Fork (12 decks)

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