Module 7- industrial milk products Flashcards
what are industrial milks
Industrial milk is used in the manufacturing of non-beverage dairy products
what are the most popular industrial milk products
cheese, yogurt, hard ice cream, butter and skim milk powder
how much of the milk in Canada is industrial milk
Sixty percent of the milk in Canada is industrial milk
what are cultured products of industrial milk
Cultured products of industrial milk are yogurt, sour cream, buttermilk and cottage cheese
how are cultures products made
These products are fermented using lactic acid fermentation technology that involves inoculating lactic acid-producing bacteria into pasteurized milk or cream bacteria convert some of the lactose in the milk or cream into lactic acid. The lactic acid gives cultured dairy products their characteristic flavours and textures
how is cultured buttermilk and sour cream made
Cultured buttermilk and sour cream are mildly coagulated products prepared from pasteurized skim milk and creamy cultured buttermilk and sour cream are fermented at room temperature
how is yogart made
Yogurt is produced from pasteurized milk that has a higher level of milk solids than fluid milk. The milk solid level is increased by partial evaporation or by the addition of skim milk powder or concentrated evaporated milk. Yogurt is fermented at 40 to 50°C. The lactic culture used to ferment yogurt, optimally active at higher temperatures, causes coagulation of the milk producing a custard-like texture. Gelling agents such as pectin or gelatin may be added to the yogurt to modify its texture or the milk substrate may be subjected to an additional heat treatment prior to inoculation. The additional heat treatment renders some of the milk proteins insoluble. Additional sugars, fruits, flavourings or colour may be added during yogurt processing prior to pasteurization. The acidity of cultured products, with a pH of approximately 4.6, gives them a longer shelf life than fluid milk products. Refrigeration is necessary to inhibit the growth of the lactic acid bacteria that remain viable in the end products. The basic process used to manufacture yogurts
how is cottage cheese made
The production of cottage cheese begins with the addition of lactobacillus culture and a mixture of enzymes (rennet) used to induce rapid coagulation of the milk. The inoculated milk is allowed to ferment for five to sixteen hours at 32°C. The coagulated milk is cut into cubes (curds) and the whey is drained from the mix. Heating and gentle rolling promote drainage and smooths the surfaces of the curds. Drainage also makes the curds firmer. The curds are then rinsed and drained. Finally, cream and salt are added to the curds to produce the final product.
how are cheddar type cheese made
Cheddar-type cheeses are manufactured in four basic steps: curdling, draining, pressing and ripening. Variations in the fundamental process produce the wide variety of cheeses available
how does cheese manufacturing differ from cottage cheese production
Cheese manufacturing differs from the production of cottage cheese through the addition of pressing and ripening stages
what is sweet dairy whey from
Sweet dairy whey is a by-product of cheese-making
what are some ways whey is produced
The whey is dried to produce whey powder, protein-concentrated by ultrafiltration and dried to produce whey protein concentrate or more purified and dried to produce whey protein isolates
what are whey powders used for
Whey powders are used in the manufacture of baked goods and as dietary supplements for humans and animals.
how is evaporated milk made
Evaporated and sweetened condensed milk products are concentrated milk products reduced in volume by removing fifty percent of the water content using a low-temperature vacuum evaporation process. Evaporated milk is sealed into cans and then heat sterilized at 120°C for twenty minutes to destroy all pathogens. Vitamins A, C and D and stabilizers are added to the milk prior to sterilization. The stabilizers are necessary to prevent thickening and gelling of milk proteins during sterilization
what are evaporated milks used for
Evaporated milks are widely used in the industrial manufacture of foods
