Milk Composition, Characteristics, and Processing Methods

Vocabulary practice flashcards covering the chemical and physical composition of whole milk, functional properties of milk components, thermal purification treatments, and water-reduction preservation methods.

Whole Milk (Standardized)

A standardized dairy product composed of $899\,g$ ($87.5\,\%$) water, $40\,g$ ($3.6\,\%$) edible fats, $50\,g$ ($4.6\,\%$) lactose, $35\,g$ ($3.5\,\%$) casein, $9\,g$ ($0.5\,\%$) minerals (calcium and phosphorous), and vitamins A, B, and D per liter.

Water (in Milk)

The primary component of milk ($87.5\,\%$ in whole milk) that dissolves soluble ingredients such as salt and sugar, facilitates enzyme action during the fermentation of leavened doughs, acts as a bulking agent in milk-based creams, and converts to steam during baking to expand product volume.

Edible Fats (in Milk)

The lipid component ($40\,g$ or $3.6\,\%$ per liter in standardized whole milk) that fixes aromas and imparts flavor and creaminess to culinary preparations.

Lactose

A carbohydrate found in milk ($50\,g$ or $4.6\,\%$ per liter) that ferments, caramelizes upon heating, and exhibits lower solubility and sweetening power than sucrose.

Casein

An insoluble milk protein ($35\,g$ or $3.5\,\%$ per liter in whole milk) responsible for milk's white color; it is capable of coagulating under the action of an acid or a starter culture.

Milk Minerals

Inorganic elements in milk ($9\,g$ or $0.5\,\%$ per liter), specifically calcium and phosphorous, which provide nutritional value but possess no proven technical function in food preparation.

Milk Vitamins

Micronutrients present in milk (specifically vitamins A, B, and D) that are frequently destroyed during heat treatments.

Raw Milk

Unprocessed milk preserved by refrigeration in a sterile container at $3\,^\circ\text{C}$, where cold slows germ multiplication; it has an unopened shelf life of $2\,\text{days}$ and must be used quickly once opened.

Fresh Pasteurized Milk

Milk treated by thermal purification at $72\,^\circ\text{C}/85\,^\circ\text{C}$ for a few seconds, destroying all pathogenic microorganisms while leaving a few saprophytic germs; it is kept at $3\,^\circ\text{C}$ for $7\,\text{days}$ unopened and $2-3\,\text{days}$ opened.

Simple Sterilized Milk

Milk purified by sterilization at $115\,^\circ\text{C}$ for $15-20\,\text{minutes}$, destroying all germs; it can be stored unopened at $15\,^\circ\text{C}$ for $120-150\,\text{days}$ and opened at $3\,^\circ\text{C}$ for $1-2\,\text{days}$.

UHT Sterilized Milk

Milk subjected to Ultra-High Temperature thermal purification at $150\,^\circ\text{C}$ for $2-3\,\text{seconds}$, destroying all germs; it has an unopened shelf life of $90\,\text{days}$ at $15\,^\circ\text{C}$ and lasts $1-2\,\text{days}$ at $3\,^\circ\text{C}$ once opened.

UHT

An acronym standing for Ultra-High Temperature, referring to a rapid thermal sterilization method operating at $150\,^\circ\text{C}$ for $2-3\,\text{seconds}$.

Condensed and Evaporated Milk

Milk preserved by reducing water content via vacuum sealing at $55\,^\circ\text{C}$, which lowers water activity ($\text{AW}$) through concentration; it stores unopened at $15\,^\circ\text{C}$ for several months and opened at $4\,^\circ\text{C}$ for $2\,\text{days}$.

Water Activity (AW)

A measure of available unbound water in a food product; reducing this value via concentration or dehydration forms the preservation principle of condensed and powdered milks.

Powdered Milk

Dehydrated milk produced by spray-drying or the Hatmaker process to lower water activity ($\text{AW}$) through near-total water removal; stored unopened at room temperature away from light, heat, and moisture for $12-18\,\text{months}$, and opened for $3\,\text{weeks}$ ($0\,\%$ fat) or $10\,\text{days}$ ($18\,\%$ fat).

Hatmaker Process

A recognized industrial drying method, used alongside spray-drying, to dehydrate milk into powder by almost totally removing its water content.

High-Fat Dairy Product Composition

A dairy formulation comprising $55-65\,\%$ water, $30-45\,\%$ fats (fatty acids / MtG), $3\,\%$ lactose, $2\,\%$ casein, and $0.5\,\%$ minerals (calcium and phosphorous).

MtG

An abbreviation denoting fat content (matière grasse / fatty acids), representing $30-45\,\%$ of the high-fat dairy product breakdown in Source 5.