Milk and Milk Products

Milk composition

88% water, 8.6% SNF, 3-4% milk fat

SNF

solid-non-fat, total solids minus the milk fat (protein lactose, calcium, phosphorus)

Milk-Fat whole milk

3-4%, contributes to about 48% of the total calories, ADEK vitamins are normal components, 500+ fatty acids

Milk carbohydrates: lactose

4-8% of milk, 54% calories, milk is only natural source

Milk proteins

3.3% protein, 38% of SNF, 22% calories,

casein

milk protein only found in milk, 82%

Whey

milk protein, lactalbumin and lactoglobulin, immunoglobulins

Milk vitamins

ADEK- fat portion, water soluble- nonfat portion, Vit D fortified during pregnancy

jersey and Guernsey

"golden milk" rich yellow color, carotene- precursor to vitamin A

Holstein

pale yellow milk fat, most of carotene is already split

Goats

white milk fat, already changed to colorless vitamin A

Which milk product takes the most milk to produce?

butter

Evaporated milk

Canned milk with 60% of the water removed, sealed and sterilized

Condensed milk

Milk with water removed and sugar added, sealed but not sterilized

Dry Milk

95% of water removed

fermented dairy products

anerobic bacteria is added

Sour cream

acidified, ≥ 18% milk fat, shelf life of 3-4 weeks

Yogurt

cultured, heated before fermentation, fat depends on fluid milk used

Buttermilk

cultured, heated and cooled after fermentation

Cottage Cheese

cultured soft unripened cheese, mixed with pasteurized cream

cream

fluid milk, ≥18% milk fat, 1/2 and 1/2, light cream, heavy cream

Butter

≥80% milk fat, use cream and separate out butter particles

Cheese

over 400 kinds, soft, semisoft, hard, very hard, depends on moisture content

Since 1975 consumption

decreased- fluid milk and ice cream, Increased- yogurt, butter, cheese, overall consumption