Milk Flashcards
Milk gross composition
- Water 87.%%
- Lactose 4.8%
- Fat 3.7%
- Protein 3.3%
- Mineral 0.7%
Milk mineral & function
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
Milk consumption
total milk and cream - decrease
whole milk - decrease
skimmed milk - remain
semi- skimmed - increase
UK Milk intake
milk & cream (-40%) Whole milk (- 85%)
Uk cheese consumption
- Cheddar remain
- other hard type remain
- Hard Edam remain
- Soft natural cheese increase
- Processed cheese increase then decrease
- Cottage cheese decrease
US Milk & cheese consumption
- big decrease in whole milk
- more lower fat milk
- no buttermilk
- increase in cheese
Key issues changing food intakes
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
Milk pasteurisation
• 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)
Raw milk health risk
infected milk could spread TB
Raw milk processed and sold as
48% milk liquid = [65% supermarket ; 55% doorstep]
24 % cheese
13% milk powder
15% other (butter, cream)
World dairy trade
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
Major dairy exporting countries
- New Zealand
- EU
- Australia
- US
Major dairy inporting countries
- US
- Russia
- Mexico
- EU
- Japan
Dairy cow breed and the changing structure
- Friesian (1. now dominant)
- Shorthorn
- Ayrshire
- Other
- Guernsey
- Jersey
Increased productivity per cow
US Dairy cow breed
- Holstein
- Brown Swiss
- Ayrshire
- Jersey
- Guernsey
Evolution of the UK Dairy Industry
no of dairy cow decrease, but average yield per cow increase
[same in US]
EU Dairy farming
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
number of EU dairy farms
fallen by 75000 (12%) in the last 2 years and 370000 (40%) in the last 7 years
UK Number of dairy farms
~ 16000; mostly in England; wales; scotland
in 35% of herds in U
Stock size in UK dairy industry
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)]
Reasons for increased productivity
Genetics & nutrition
Intensive dairy system
typified by confinemen housing in cubicles and reliance on stored feeds
Extensive dairy system
typically including grazing management
- rotational, continuous, partial
Organic Milk Production
- 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
