milk and dairy products

Milk proteins

Casein and whey proteins

Casein

Slow digesting phosphoprotein has 80 percent of the protein in milk, forms curds precipitated from solution by acid or rennin

Whey protein

Liquid byproduct of milk coagulation separated during cheese or casein production ( heat)

Fluid milk processing unit operations

Clarification, separation, standardization, pasteurization

Clarification

Removes undesirable particles

Separation

Removes butterfat

Standarization

Combine skim and cream to butterfat content

Pasteurization

Destruction of pathogen

Counter current flow

Usual pasteurization process, fresh milk, heating, cooking,pasteurized milk

Homogenization

Prevents creaming, causes disruption of fat globules into much smaller ones, fat particles are broken down to maintain an Evan distribution

Vitamin fortification

vit D to all milk, but A to skim and partially skim

Milk powder

Dehydration

Evaporated milk cream

Commercial sterilization

Sweetener condensed milk

Solute addition and pasteurization

Milk powder manufacture

Milk is preheated and concentrated by filtration and evaporation prior to spray frying , two stage drying creates agglomerated milk particles resulting in instant milk powder

Agglomeration

A process that modifies the physical properties of the initial fine particle product

Emulsifiers in ice cream

Support shape retention and slow melting

Cultural dairy products

Produced by bacterial fermentations, lactose turns into lactic acid with the addition of lactic acid bacteria and results in a ph reduction, with the reduced PH the growth of pathogens and spoilage microbes is controlled

Ripened and unripened

Unripened is a short fermentation like buttermilk sour cream yogurt and cottage cheese , ripened is a second fermentation by microbes like cheese

Yogurt starter culture

Streptococcus thermophilis and lactobacillus bulgiricus, characteristic flavour compound produced during fermentation

Protein gel formation

Causes you hurts structure Lactic acid reduces the milks PH to 4.5 , casein protein are destabilized and aggregate together, the aggregated proteins form a gel and why and fat are trapped in the gel

Cheese manufacturing

Concentrated form of milk with most of whey proteins, moisture, water and soluble vitamins removed

Protein coagulation

Causes cheeses structure, acid and heat are used to coagulate the casein proteins

Ripping

The chemical and biochemical alteration of cheese during the curing process,

Propionbacterium shermanii

Swiss cheese, propionic acid cause a sweet nutty flavour

Penicillium camemberti

Camembert, develops the velvety outer rind, proteases create a creamy texture

Penicillium roquefort

Blue cheese, mold mycelium created blue veins, lipases released create unique flavours