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What are the 4 parts of the dairy industry
Farm management
Milk procurement and Field service
Processing and Manufacturing of dairy based consumer goods
Marketing and Distribution of dairy products
Fluid Milk
20% of total sales, 1 glass=4 carbonated
Frozen Dairy Products
the most intense utility in the industry, would be the first to go
Cheese & Curd based products
60% of all milk produced ends up in a vat
Cultured Products
yogurt and sour cream
Butter
2nd oldest dairy product, close to 4000 years old
Condensed Product
a self stable item, 1st patented dairy product, its more about reducing transportation cost when moving the product
Dried Products
2 year self life, most of it is shipped across seas, more about moving surplus product
Domestic and International Marketing
this is vital for the processing and manufactoring
Milk is:
A lacteal secretion, practically free from colostrum, obtain by the complete milking of one or more healthy cows
Packaged Description
milk must be pasteurized or ultra pasteurized and shall contain less than 8.25% milk solids, NOT FAT, and not less than 3.25% milk fat or percentage fat as labeled.
Grade A milk
Raw or pasteurized milk
Grade B
manufacturing grade
Under Grade Milk
dried products
Bacterial Limits on Grade A Raw
Individual Producer: less than or equal to 100,000 CFU/ml
Comingled Sample: less than or equal to 300,000 CFU/ml
Somatic Cell Count Standard Grade A Raw
Less than or equal to 750,000 in U.S
What is the international Somatic Cell Count Standard?
less than 400,000
What was the American Rolling Herd Average SCC in 2022
Less than 280,000
Why hasn’t America moved there SCC to the international limit?
They have not moved it to the international standard because it is not a health concern.
Phosphatase
needs to be negative.
if caught positive in house they can repasteurize the product and repackage it
If caught in regulatory than there is an automatic recall of all products produced at that facility back to the last time a phosphate can be proved negative
What is the 3 out of 5 Rule
its only applied to cellular, microbial and compositional standards, NOT temperature or animal drug residue.
Test must be taken at least 4 times out of a 6 month period
At least 3 out of the 5 previous samples must past the standard
What happens if you have a test?
1 time- no action
2 times- farm gets a letter telling them to figure it out
3 times- move down a grade
Bacterial Limit for Grade B
less than or equal to 500,000
Somatic Cell Count for Grade B
Less than 750,000
Bacterial Limit of Under Grade milk
more than 500,000
Somatic Cell count for Under Grade milk
more than 750,000
antibiotic positive
Bacterial limit for Grade A pasteurized
Standard Plate Count: less than or equal to 20,000
Coliform: less than or equal to 10
What temperature does Grade A Raw milk have to be at?
Below 45 degrees on first milking, cannot exceed 50 degrees during 2nd milking, has to go back down to 45 after 2nd milking.
What temperature does Grade A pasteurized have to be at?
Cannot get over 45 and has to be maintained at that temperature
How does Herd Health affect milk quality?
if the cow is not feeling well, it will decrease fat, protein and milk production also increasing the likelihood of them getting mastitis which in turn increases somatic cell count.
How does Feed quality affect milk quality?
Garbage in, garbage out, you need to feed your cows with the right nutrients and supplements; because when they milk they are getting loosing nutrients so you need to replenish them in order to keep the same quality.
How does properly sanitized equipment and utensils affect milk quality?
If not cleaned and sanitized properly it increases the level of bacteria and builds up in the pipeline, resulting in the milk to be exposed to the bacteria.
How does well made milking equipment affect milk quality?
properly milks out the cows and decreases the stress level so the cows are more comfortable being milk which also decreased the likelihood of mastitis and increased quality.
How do clean cows affect milk quality?
So no bacteria or other substances can enter the teats of the animal or the milking machine.
What is the composition of milk
a mixture of fat, protein, carbohydrates, minerals and water
Triglyceride
a glycerol molecule with three fatty acid side chains
a characteristic of milk fat
What do Short Chain of fatty acids do?
contribute the greatest percentage of the unique characteristics of milk
How does Breed affect milk fat production?
their genetic makeup is different leading to an overall difference in the milk.
How does Season affect milk fat production?
They are going to produce more milk fat in the summer time because during the winter they are trying to conserve energy because of the cold
How does the Cow affect milk fat production?
Like humans, every cow is different, which means different genetics that change the makeup of milk
How does Feed ration affect milk fat production?
in order to get milk fat you have to make sure you are feeding the animal the right nutrients so that it can replenish the fat that they gave away but also promotes more fat production
Class lll milk pricing
consist of calculations of milk fat, protein, and other solids not fat items
What class is most responsible for moving prices?
Class one: beverage
What class is least responsible for moving prices?
Class four: butter and powdered products
Milk fat is...
a primary component responsible for the color and opacity of milk
How does milk get a yellow color?
beta caratine, which is seasonal on grass
What does milk fat contribute milk?
it gives 9 calories per gram of lipid material, which is half the total calories generated per serving of whole milk
What is a milk protein?
a chemical compound comprised of long chains of nitrogen containing sub groups known as amino acids
Why is nitrogen important for protein?
it allows analytical testing to determine the quantity of proteins
Are all proteins the same?
no- each protein has a genetically programmed sequence of amino acids which gives the protein specific functions and characteristics
What are the 2 categories of protein?
Casein and whey/ serum proteins
How much casein proteins are found in milk?
approximately 80 percent (72-82)
Where is casein found?
its a major protein in cheese, and found in majority of other dairy products
What happens to it when the ph of the milk is lowered?
it will precipitate from the solution when the ph of milk is lowered to the casein isoelectric point of 4.6
Casein is...
heat stable
Note 
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