Week 11 Production of dairy products

1. Introduction to Dairy Science

2. Overview of Dairy Products

  • Nutrient Density: Dairy is recognized as a nutrient-dense food.

  • Market Potential: There is a growing market for dairy-based ingredients.

  • Applications: Dairy-based ingredients can be produced and applied in various food products.

3. Intended Learning Outcomes

  • Understanding Dairy Ingredients: Provide examples of different dairy-based ingredients.

  • Production Processes: Describe the essential production processes for butter, casein, and milk powder.

  • Applications: Discuss the applications of dairy-based ingredients in food products.

4. Butter Production

4.1 Types of Butter

  • Sweet Cream Butter: Made from fresh cream through the churning process.

  • Cultured Butter: Fermented butter that includes bacterial cultures, yielding a slightly tangy flavor.

4.2 Market Analysis

  • Top Producing Countries (2023):

    • India: 6.75 million tons (58% of global market)

    • European Union: 2.12 million tons (18% of market)

    • United States: 959,000 tons (8% of market)

  • Market Growth: Projected market growth of 4.3% CAGR with a forecast size of $59 billion by 2033.

4.3 Composition of Butter

  • Basic Composition: A water-in-oil emulsion containing a minimum of 80% milk fat and up to 16% water.

  • Phase Characteristics: Transformation from an oil-in-water emulsion to a water-in-oil emulsion during processing.

4.4 General Production Process

  1. Milk Handling: Includes storage and separation of raw milk and cream.

  2. Pasteurization: Involves heating cream to kill pathogens and inactivate enzymes (85-110°C for 10-30 seconds).

  3. Ripening: Cream is cooled and inoculated with starter cultures to aid fermentation, which optimizes the butter’s flavor and texture.

  4. Churning: Separates buttermilk from butterfat to create the final product.

  5. Packaging: Butter is packaged for wholesale and retail distribution.

5. Milk Powder Production

5.1 Overview and Importance

  • Use Cases: Milk powder is a base ingredient for infant formula and many dairy and non-dairy foods.

  • Evaporation Process: Water is removed from milk (30-50% total solids).

5.2 Heat Treatment

  • Importance: Key to stabilizing shelf-life and ensuring the destruction of pathogens.

  • Effect on Proteins: Treatment denatures proteins and affects their solubility, which is measured using the Whey Protein Nitrogen Index (WPNI).

5.3 Categorization of Milk Powder

  • Low-heat Powder: WPNI >6.0 mg/g, for applications needing high solubility.

  • High-heat Powder: Approx. 135°C for 30 seconds; WPNI <1.4 mg/g.

6. Infant Formula Development

6.1 Composition and Structure

  • Formulation Purpose: Designed to replicate the nutritional composition of human milk.

  • Nutritional Segmentation: Different formulas are tailored for varying stages of infant development (e.g., infant formula, follow-up formula).

6.2 Regulatory Standards

  • Regulation in Australia: Compliance with detailed nutritional and safety standards is required for infant formula production.

7. Discussion Questions

  1. What distinguishes sweet cream butter from cultured butter?

  2. Describe the production processes for butter and anhydrous milk fat.

  3. Name various milk fat products.

  4. Compare acid casein and rennet casein.

  5. Identify a water-soluble casein product.

  6. List examples of milk protein products, noting which contain the least protein.