food preservations and reguoation

Food Safety

The scientific discipline describing handling, preparation and storage of food in ways that can prevent food borne illness.

• this includes a number of routine that should be followed to avoid potentially server health hazards

Hazard

a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control

• ex. Salmonella in chicken, and you fail to heat it up to the correct temp so salmonella isn’t killed (its a hazard in the food)

• Lead in food and fish are harmful for preganant women - we are trying to limit the amount of lead in the ocean to help the fish and consumers

What are some chemicals used in food processing and what are they used for?

• Growth hormones, antibiotics (Raising livestock)

• Pesticides, herbicides, defoliants (growing crops)

• Food additives, processing aids (production)

• Lubricants, paints (plant maintenance)

• Cleaners, sanitizers, pesticides (Plant sanitation)

EPA

The regulation group who controls how much of certain chemicals can be present or used

Chemical Hazards

• Hazards depend on exposure

  • Long and short term effects

Natural occurring substances

• some toxic chemicals occur naturally

  • Plants

  • Animals (like shellfish)

    • Histamine: Scombroid poisoning

      • Growth of bacteria in certain fish due to temp abuse

      • Bacterial enzyme reacts w free histidine in fish

• Microogranisms ex. Certain molds and bacteria

  • Aflatoxin (peanuts), aspergillus favlus, action level in foods 20 ppm

  • Pauline (apple juice, aspergillus and penicillin, 50 as determined in a single strength juice component of food or from concentrate

Chemical hazards - allergens undeclared

• proteins that induce an allergic reaction

• Symptoms range from mild rash’s to anaphlyaxis and rarely, death

• 102% of adults have a food allergy

• 506% of children have a food allergy

Physical Hazards

• Foodborne injuries caused by physical hazards usually involve relatively few consumers

• Typically - result in personal injuries such as a broken tooth, lacerations of mouth or chocking

Food safety vs. aesthetics

• potential physical hazards are foreign objects or extraneous matter capable of causing injury, ex glass, metal, ricks

• Aesthetic containments such as insect fragments, hair and sane typically don’t cause injury to consumers

Physical hazards sources

• contaminated raw materials

• Poorly designed or maintained facilities and equipment

• Faulty procedures during production

• Improper employee proactive

• Certain processes/operations

• Metal to metal contact, ex grinding

• Glass filling operations

Recall

• A recall is a method of removing or correcting products that are in violations of laws administered by the FOood and Drug Administration (FDA). recall is a voluntary action that takes place because manufactures and distributors carry out their responsibility to protect the public health and well being from products that present a risk of injury or gross deception or are otherwise defective.

• A food recall is a voluntary action by a manufacturer e or distributor to protect the public from products that may cause health problems or possible death

Who initiates a food product recall?

• FDA does when they think they should

• Before the FDA relied on partners to call on them

• The FDA can use the mandatory recall ability, but it is usually volunteer based

Class 1 recall

A situation in which there is a reasonably probability that the use of, or exposure to a violative product will cause serious adverse health consequences or death

Class 2 recall

A situation in which use of, or exposure to, a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote

Class 3 recall

A situation in which use of or exposure to a violative produce is not likely to cause adverse health consequences

Sporadic

Refers to a disease that occurs infrequently and irregularly

Endemic

The constant presence and/or usually prevalence of a disease or infectious agent in a population within a geographic area

Outbreak

The occurrence of more cases of a. Disease than would be normally be expected in a. Specific place or group of people over a given period of time

• can range from food poisoning to enterovirus to seasonal flu

• If everyone in sac got the flu it wouldn’t be a outbreak because its still less than the average

Epidemic

Refers to an increase, often sudden in the number of cases of a disease above what is normally expected in that population in the area - outbreak is similar but for a limited geographical area

Pandemic

Referees to a epidemic that has spread over several countries or continents, usually affecting a large number of people

The wto declares it

Foodborne Disease Estimation

• there are 9.4 Known pathogens

• Norovirus has the most amount of cases but NOT deaths

• Salmonella, Listeria and Toxoplasma account for 75% of deaths every year

Pathogenic Viruses

• Hepatitis A and E viruses

• Norovirus

Pathogenic Worms

• Trichinella spiralis

• Anisakis simplex

Pathogenic Protozoa

• Cyclospora cayetanensis

• Cryptosporidium parvum

• Toxoplasma gondii

• Giardia lamb Lia

Parasites

An organism that lives in another organism, called the host, and often harms it. It depends on its host for survival. Without a host, a parasite cannot live, grow and multiply

Trichinella spiralis

• Faamous Foodborne parasite

• Trinchina worm

• From undercooked pork, bear, dog, cat

• Rare in the us

• Killed by freezing 3 weeks

• Declining threat in the use

• Cook the meat at 140 and let it rest 15 min to make sure its not there

Anisakiasis

Anisakis simplex - a nematode= roundworm

• the sushi parasite

• Undercooked fish

• Do not survive freezing at -20*c, 24h

• Fish can be inspected or farmed

Viruses

• the smallest pathogens (not counting prions)

• Grow in the body (HOST), not food

• Catch these from food handlers

• Genetic material (DNA or RNA) covered by a protein coat (capsid)

  • Not really alive

  • No toxin production

  • Hi jack th ehost’s genetic and protein synthesis apparatus, force it to make more virus particles (virion)

  • No metabolism

  • No energy source

  • No metabolic waste

  • Infected people shed the particles, generally in feces

  • Obligate parasites - no life without a host

  • Fecal - oral route for infection is the most common route

  • Hard to treat - you can’t treat w antibiotics

  • It’s hard to diagnose because bacteria is cultured

Hepatitis A

• mild illness, sudden fever, malaise, nausea, anorexia, abdominal discomfort, followed in several days by jaundice

• Infectious does presumably 10-100 virus particles

• Person - to - person contact through fecal contamination

• Water, shellfish, cold cuts, salada, anything handled by infected indivdiuals

Norovirus

• most common FB illness

• Self limiting, mild, gastroenteritis: nausea, vomiting, diarrhea, and abdominal pain; headache and low grade fever may occur

• Infectious dose: 10 virus particles

• Fecal oral route

• Water, raw or under steamed shellfish

• Any foods handled by infected individuals

• But…

• How its spread

  • Aerosols - air solutions

    • Solid or liquid particles suspended in air or other gaseous environment

  • Fecal oral route

  • Food handled by infected individuals

Rotavirus

• Disease

  • Self limiting, mild to severe gastroenteritis’s, vomiting, watery diarrhea, and low grade fever

  • Infectious does presumably is 10-1000 virus particles

  • Person with rotavirus diarrhea often excretes late numbers of virs (108 1010 infectious particles/ml of feces)

  • Asymptomatic rotavirus excretion exists

  • Water,shellfish

  • Cold cuts, salads, fruits, hours d’oeuvres handled by infected individuals

Aerosols

• How its spread

  • air solutions

    • Solid or liquid particles suspended in air or other gaseous environment

  • How to make them at home

    • Flush a toilet

    • Run water into sink

    • Wash a chicken in the kitchen sink

    • Can settle on surfaces

Prions

• not alive at all - just a protein

  • Scrapie in sheep

  • Kuru in cannibals

  • Bovine spongiform encephalopathy

  • Cruetzfeldt jacob disease in humans

• Protein “misfolds”

  • Rectories other proteins to misfold

  • Makes insoluble “B-amyloid” despite’s in the brain

  • Doesn’t reproduce itself - reproduces the fold only

• Untreatable and fatal

  • Can hurt anyone who touches it

  • Mad cow disease

Control of biological hazards

• prevent contamination of foods (keep them out)

• Inactive of Foodborne disease agents (kill them)

• Prevent multiplication of pathogens (control them)

Microbial growth, survival and death:

Growth: increase in numbers

Survival: certain cells remain alive, with parts of them died

Death: decreases in numbers

Controls of chemical hazards

• prevent the contamination of foods handled

  • Good manufacturing practices and sanitation standard operating procedures (SSOPs)

    • Cleaning v sanitizing

• Control the storage temp

• Control of allergenic ingredients and prevention of cross contact

• Antibiotics/hormones/pesticides

  • Follow the federal regulations

  • Pesticides are regulated by EPA

• Labeling!! Any possible allergens

Control of physical hazards

• minimizing physical hazards from raw materials

• Minimizing physical harzards from the facility (ex. Properly protected light fixtures)

• Employee training and practices

• Use of metal detector, magnets, x-rays, screens and filters

HACCP: Hazard Analysis and critical control points

• management systems in which “food safety is addressed through the analysis and control of biological, chemical, and physical hazards” from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”

  • Meat and poultry (USDA)

  • Eggs (USDA)

  • Juice HACCP (FDA)

  • Seafood HACCP (FDA)

  • Dairy Grade A voluntary HACCP (FDA)

Food Safety modernization Act (FSMA)

• signed into law in 2011

• “FSMA is transforming the nation’s food safety system by shifting the focus from responding to Foodborne illness to preventing it”

The seven FSMA rules

• produce safety rule

• Preventive controls for human foods (PCQI)

• Preventive controls for animal foods

• Sanitary transportation of human and aimal food

• Accredited third part certification

• Foreign supplier certification program

• Mitigation strategiess to protect food against intentional adulteration

Food quality vs food safety

• companies want to consistently deliver safe and consistent products to consumers

• Food safety programs are part of food quality assurance programs

Heat vs. consumption

• harvest once a yr

  • But you have to eat all yr

• Slaughter a 1000 lb animal (any time of yr)

  • But you can’t eat 1000 lbs of meat

• Have to store food for future use

  • Must retain nutritional value

  • Must remain safe

  • Must remain palatable

Food goes bad by

• oxidation

  • ESP. Fatty acids, proteins

• Hydrolysis

  • Loss of texture, milk, hydrolysis rancidity

• Crystallization

  • Honey, James, starch retrogradaiton

• Loss of migration of moisture

  • Dogging out, drying out

• But it also “spoils” by microbial action

Proper preservation and storage

• in order to understand how microorganisms grow and don’t grow, we need to understand 3 things

  • temperature

  • Water content

  • Acidity

Food preservation: temperature

• low temp

  • Refrigeration - impedes bacterial growth

  • Freezing - stop growth, impedes chemical changes

  • 40-140 f

• High temperature - kills microorganisms

  • Thermal processing - high heat tin sealed can

  • Aseptic packaging

    • Sterilize product

    • Place in a sterile package in a sterile enviournment

Is pasteurization sterile?

No - it kills pathogens

Food preservation and storage

• in order to understand how microorganisms grow a d don’t grow, we need to understand 3 things: temp, water content + activity

Food preservation: Water Content

• originally, scientists tried to measure the moisture content as a present age

  • Tried to relate to spoilage and safety

  • It just didn’t work well

• Eventually, they found a measurement of the aviability of the water

  • Water activity or aw

Water Activity - aW

• water in food that is not bound to food molecules can support the growth of bacteria, yeast, and mold. The term water activity (aw) refers to this unbound water

  • A low aw usuallyy means bacteria (especially pathogens) won’t grow

  • C. Botulinum does not grow in foods w water activity <.93

Butter

• good example for water activity

• 16% water composition, not aw

• Subject to microbial spillage

• To lower the aw, you can make salted butter which has a longer shelf life but different flavor, and heating it to make ghee which is an anhydrous milk far by heating until the emulsion breaks and the phases separate, discard the water

What is the ph limit for safety?

4.6

What type of AI can be used to reduce food waste?

Computer Vision

Complex Carbohydrates Starches

• Found in a wide range of grains and grain based products

• A polysaccharide

  • A polymer of many sugar moieties (glucose)

• Starches are composed of 2 polymers

  • Amylose: linear

  • Amylopectin: branched

Amylopectin

• Completely carb - plant starch

• Branched chain molecule that is rapidly digested and absorbed

Amylose

• Complex Carb - Plant Staches

• Long chain molecule that is more slowly digested and absorbed

• Ex of foods w high amounts in it

  • Legumes (beans)

  • Starchy fruits (like bananas)

  • Whole grain

  • Foods that were cooked and cooled (Potatoes and rice)

• Humans break down starch to glucose

• Most naturally abundant organic compound on each

• Humans can’t digest cellulose

Plant starches

• a compex carb

• Most starches contain combinations of bot amylopectin and amylose

Enzymes

• Amylase: enzyme(s) used to breakdown starch

• 2 major types of amylases

  • Alpha - a random attack

  • Beta - cleaves off maltose

Starch

• it’s more important in higher plants and when its energy reserved

• Composed of amylose (minor(

• Amylopectin (major)

• Swelling

  • Can make it swell or shrunk by varying the water content

  • Upon heating, starch granules swell (or fill w water)

  • Eventually a sol (or solution) is formed

• Examples of foods

  • Chocolate pudding

  • Cornmeal (Nshima)

  • Rice

One of the oldest artificial foods

• Bread

Starch retrogradation

• the realignment of the starch polymers that causes the expulsion of water

• Causes the scaling of bread (and other foods)

• Inhibition

  • The more amylopectin, the less retrogradtion

  • To prevent retrogradation manufacturers chemically modify starches - must be labeled as “modified starch”

• Ex. Bread settles less quickly when left on the counter

  • Refrigeration causes:

    • Retrogradation to process more quickly than leaving bread on counter

    • Evaporation of water

  • Freezing causes

    • Retrogradation to processed more quickly than leaving bread on counter Evaporation

    • Ice crystal formation and evaporation of water

Pseudo-ceral grains

• edible grains from other plant families are referred to as pesudo ceras

  • Buckwheat

  • Quinoa

  • Chia

legume Grains

• Plants in the pea family. The part that we eat is the bean or pea (the seed) and sometimes the pod

• Some of these grains are also called pulses

  • Peas

  • Beans

  • Lentils

  • Peanuts

  • Soybeans

    • Often pulses serve as a complementary food to grains that provides the full complement of essential (diet acquired) amino acid

  • The group of plant sis interesting because they grow in a symbiotic relationship w bacteria that live in their roots, generally a species of Rhizobiaceae

  • The plant feeds the “bacteroids”

  • The bacteroids “fix nitrogen” (convert N2 gas to ammonia or amines) so that the plants don’t need nitrogen fertilizer

Waxy starches

Starches w high amylopectin %

• ex cornstarch

Scaling

• A chemical and physical process inn bread and other foods that reduces their palatibility

  • Steal bread is dry and leathery

  • Bread becomes tough and gritty

• It is not the formation of mold

  • Mold can accompany the stalling of bread

  • The presence of mold does not necessarily imply staling per se

    • Ex. French Fries, Gravy, Pizza, Chips

Cereal Grains

Any grass cultivated for the edible components of its grain/ Grains are grown in greater quantities and provides more food energy worldwide than any other crop

Ex. Corn, what, rice, barely, sorghum, millet, oats, rye

The Peanut plant

• peanuts form as subsurface seed pods

• The peanuts develop under the surface of the soil

• Don’t confuse the peanut pods w the root nodules that contain the nitrogen fixing bacteria

• It’s a legume NOT a nut

Who is the top producer of corn?

• the US

• It’s used to feed humans and food animals

• For these purposes maze is not corn

The Corn Kernel

• the bran continues most fiber

• The germ has enzymes and minerals

• Tip cap - where the nutrients will flow

Making corn syrup: Enzymatic Reaction

• Corn starch is broken down into maltose and glucose by treating it with alpha amylase and beta amylase

  • The alpha amylase comes form a bacterium (Bacillus)

  • The beta amylase comes from a mold (Aspergillus)

  • That produces a glucose syrup “Corn syrup”

  • While we wouldn’t call corn syrup a fermented food. It is certainly a food generated by using microbial enzymes!

• treat corn syrup w the enzyme Chloe’s isomerase

  • Xylose looks like glucose at C1-C3, so the enzyme works on Glucose, as well)

  • Xylose isomerase rearranges te glucose molecules into fructose molecules

  • Xylose isomerase is another anxyme that comes forma. Bacterium

• Corn syrup is more for semi sweet food

• High fructose corn syri[ is more often used for beverages like energy drinks and soda

Rice

• American rice farmers grow approximately 19 billion pounds of rice in Arkansas, California, Louisiana, Missisippi, Missouri, and Texas

• Long grain, medium grain and short grain rice, as well as speciality rice varieties

  • 85% of all rice consumed in America is grown here

• US rice farmers produce nearly 2 % of the world’s annual rice supply, but are the world’s 4th largest rice exporter, sending 50% of annual production to overseas customers

What’s the most consumed meat in the USA?

poultry - chicken will stay being the most consumed, and the beef will decrease

• egg production is also increasing

How do they remove the feathers?

• live birds → slaughtering → scaling and defeathering → eviscerating → washing and chilling → packaging → then you get the processes chicken

Whats in an egg?

• the shell

  • inne and outer shell membranes

    • white albumen

      • yolk

        • choloza

          • air cell

Does the color of the shell change the nutritional value?

No

What are the differnt types of outdoor access for chickens?

• its a scale from being cage free, free range. free roaming, USDA organic, and pasture raised (it’s ranked from lowest access to highest)

What is the different types of feed for chickens?

• its a scale from more modified feed to more natural feed

  • omega 3 enriched, antibiotic free, vegetarian fed, USDA Organic, Pasture Raised

Who is the top consumers of beef worldwide?

• Australia

• America is ranked in 2nd place

• on average, americans eat 3 hamburgers a week

  • thats 50 bill burgers yr

• it is the second most consumed meet in the USA

Red meat

the red park of the meat is muscle protein + myoglobin fat between muscles is called seam fat (usually trimmed). Within the muscles, it is called marbling (often prized). The fat is held by connective tissue

Meat Protein

• high-quality protein source containing all essential amino acids in a balanced amount for human needs

• easily digested

• easily absorbed

• easily metabolized

  • containing high biological value Myofibrill protein: proteinthath is soluble in saline (salt) solution

• sacroplasmic protein: water-soluble protein

• connective tissue protein: protein which is soluble in strong acid or base

Amino acids in meat

• essential amino acids in meat protein are: Histidine, Isoleucine, Leucine, Lysine, mMethionine Phenylalanine, Threonine, Tryptopha,n and Valine

• nonessentialal amino acids in meat protein are Alanine, Arginine, Asparagine, AAsparticacid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine,Tyrosinee, Taurine, and Carntine

meat fats

• meat fats consiste of external fats and intramuscular fats (marbling)

• the mainc omponets of fats are triglycerides,phospholipids, cholesterol, and fat soluble vitamins

• meat fats contain essential fatty acids which are hadly contained in vergtable protein

• the essential fatty acids contained in meat fats are: lionleic acid, linolenic acid and arachidonic acid

• high amounts of saturated fat in lean meat

  • saturated fatty acids in lean meat is 40% and in red meat its 48%

what foods help reduce cholestrol

• meat dat cholesterol is a fatty component in meat

• red meat, shellfish, and sausages → fish or skinless poultry → legumes, meat analogs

• butter or bacon → margarine → virgin olive oil or seed oils

• whole milk → nonfat milk → soy or almond milk

• cured cheese → low fat cottage cheese → avocado and tofu

• industrial pastries and sweet rolls → whole gain baked goods

• sweet and chocolate → dried fruit, honey, molasses

Carbohydrates in meat

• Carbohydrates in meat are in the form of glycogen and lactic acids

• Carbohydrates in processed meat are higher than those of fresh meat

• Carbohydrate additionoccurss during processing (ex. sugar, filler, etc)

Vitamins and Minerals

• red meat is a good source of vitamin B12

• consuming 100g meat can fulfill 2/3 of vitamin B12 needs, and 25% of the needs for riboflavin, niacin, vitamin B6 and panothenic acids

• liver is a good source of vitamin a and folate

• beef and mutton are good sources of iron and zinc

• consuming 100g meat can fulfill ¼ daily needs of adults

• iron in meat is mostly in the form of heam-iron which is more easily absorbed

the effects of heating on meat nutrition

• coagulation and denaturaiton of meat protein

• increase in protein solubility

• meat color change

• increase in palatability of meat with improved color, texture, flavor, tenderness, and juiciness

• decrease in the number of microbes

• increase in shelf life of meat products

• Inactivation of endogenous proteolytic enzyme in meat can prevent the occurrence of off flavor

• decrease in the water content of meat

fresh meat vs processed meat

• fresh meat contains more water and protein, less energy or calories and mineral compared to processed meat

• the precentage of mineral in processes meat increases due to addition of salt and spices

• the increase in energy or calorie sin processed meat is caused by addition of carbohydrate and protein from grains and flour

• the protein content in processed meat decrease due to denaturation of protein during processing

• the water content in processes meat decreases because its water holding capacity by meat protein decreases during processing

Heme pigments in meats

• Heme: the porphyrin ring contains iron (Fe+2) at the center of the ring

• myoglobin and hemoglobin both have a heme group associated w the protein (heme proteins)

• hyglobin primarily responsible for the color of meats as it is fixed in tissues

Packaged Meats - the color of fresh meat: the myoglobin conundrum

• cook meats appear brown due denatured myoglobin

Milk

• the first food for young mammals

• provides high quality protein, vitamins and minerals and is a source of energy

• worldwide many mammalian species areused to produce milk and milk products

Fluid Milk’s 3 phases

• Aqueous phase

  • plasma or after clotting, whey or serum

  • contains water, lactose, dissolved salts, whey proteins

  • provides sweetness

  • can cause symptoms of lactose intolerance in teens and adults

• emulsion phase

  • emulsion → a suspension or dispersion of a liquid phase in another immiscible liquid phase. In this ccase oil in water

  • contains milk fat susurroundedy a triple layer of pphospholipidsand proteins, fat-soluble vitamins

• colloidal phase

  • collodial - a suspension or dispersion of a solid phase in a liquid phase

  • contains casein proteins plus bound Ca++ ions and Phosphateionsn

Factora affecting milk composition

• Varies with species

• also varies with region, climate, season, and type of feed. Remember if “you are what you eat”, it’s the same for cows…

• How are the cows maintained

  • animal husbandry

• and the species of cow

  • Holstein, Jersey, Guernsey, brown swiss (all best for milk production)

  • bred for size, genetics, and milk quality and production

How does cow milk composition work?

• the first fluid secreted by the mammary glands is colostrum

  • its a clear solution of concentrated protein, vitamins and antibodies

  • secreted for a few days to a week or more…

• “lactobacillus bifidus factor” or sometimes just called the bifidus factr” encourages colonization of lactobacillus bifidus

• AFTER colorstrum is mad,e then the typical white secretion we call milk is made

cow milk production practices

• larger dairies, fewer cows

• milk fresh from the cow is virtually sterile

• post handling must maintain the milks nutritional value and prevent deterition caused by physical and biological changes

• equipment must be maintained to gov and industry standards

• cows are milked twice a day (some farms do ti 3-4 times)

• cooled immeditaley below 41 degrees f

• stored at the farm under refrigeration until it is picked up by tanker trucks at least every other day

• a sample of the milk is collected at this time for later lab analysis

Quality control on the farm

• Inspectors monitor herd health, farm water supply, sanitation, milk temperature, holding times, and bacterial counts

• Violations of health standards result in heavy penalties up to and including suspension from business

• inspections occur both at the farm and processing plants on a regular, ongoing basis

• Inspectors have full authority to suspend plant operations in order to conduct detailed examinations of all equipment, facilities, and products

• The dairy industry works hard to ensure that it complies with or exceeds all regulations

milk processing

• When milk arrives at the plant, it’s checked to make surethatt it meets the standards for temperature, total acidity, flavor, order tanker cleanliness, and absence of antibiotics Butterfatt and nonfat solids are analyzed

• tTheseamounts will vary with the feed, breed of cow, and time of year

  • these are also used along w the volume to determine what the producer will be paid

• once the milk passes the receiving test it is pumped into large refrigerated silos

Pasteurization

• heating the raw milk to inactive enzymes, reduce spoilage organisms and skill all pathogenic micro organisms that may be present

• Pasteurisation is NOT sterilisation

• refrigerate pasteurised milk, spoilage bacteria still be present in low numbers

Pasteurization parameters

• low tempreature longer time (LTLT) 145* f/30 min

  • can cause a ‘“cooked” flavor - not used by some milk plants for fluid milk products

• high temp/short time (HTST) 161*F/15 sec

  • immediate cooling to below 40*F then packaged

• ultra pasteurizaiton 280*F/2 sec

  • rapid cooling to 45F then packages

• sterilization: Ultra high temp processing 208-3028F 2-6 sec

  • all microbes are killed

  • milk is aspetically pacakged and doesn’t require refrigeration until its opened

milk separation

• separated using separator that separates the crem and skim portions of the milk

  • during the seperation of whole milk 2 streams are produced:

    • fat depleted stream and fat rich stream

  • fat depleted stream

    • produces several differnt types of product

      • whole milk, 2&, 1% nonft, half and hald

  • fat rich stream

    • produces cream

    • comes from the seprator w a fat content of 35-45%

    • used for further processing in the dairy industry - ice cream. butter

Milk homogenization

• prevents the cream from rising to the top

• a “homogenizer” forces milk under high pressure througha. valve that breaks up butterfat globules to such a small size that they will not coalesce (stick togther)

• does not affect the nutrition or quality

  • most raw milk fat content is 4% or higher

  • mist beverage milk is 3.4%

  • lower fat contents is 2%, 1%, skim

  • These products are produced by partial or complete skimming and then adding cream back to achieve the final desired fat content

Milk nutritional qualities

• Vitamins A and D may be added

  • Vitamin A is lost during fat separation and heating

  • Vitamin D is not naturally present in milk

  • supplemented in the form of a water-soluble emulsion

• Man states have milk standards that require the addition of milk solids

• These represent the natural mineral, protein and sugar portion of nonfat dry milk