ANSC: Chapter 5-Notes: Milk and Milk Products
Global Milk Production
Table 5.1: Major Sources of Global Milk Production
Source is listed as adapted from multiple sources. The transcript only states the table title and source attribution; no numeric data from the table is provided in the excerpt.
Significance: Global milk production is organized into leading sources (countries/regions or systems). The table presumably compares contributions from major dairy-producing regions to total world milk production.
US Milk Supply and Primary Dairy Products
Table 5.2: Primary Milk and Milk Products Resulting from Total U.S. Milk Supply
Source: Adapted from USDA. The transcript confirms the table exists but does not provide the actual percentages or product breakdown.
Practical takeaway: The U.S. milk supply is allocated among various end products; the table would show how total production is distributed among products (e.g., fluid milk, cheese, butter, lactose-containing products, etc.).
Milk Processing and Allocation (Milk Use for Products)
Table 5.4: Approximate Amount of Milk Used to Produce Several Selected Dairy Products
Source: USDA. The transcript notes the existence of this table but does not include numerical values.
Relevance: Provides an idea of how many gallons or pounds of milk are needed to produce common dairy items; useful for forecasting, pricing, and production planning.
Milk Transportation, Processing, and Value-Added Products (Figure 5.5)
Figure 5.5: Milk moves from the farm to processing facilities and packaging, then into containers, and onward to value-added products
(A) Milk moves from the farm via tanker trucks
(B) Milk moves to processing facilities where it is packaged
(C) Milk moves into containers
(D) Further processed into value-added products
Importance: Illustrates the dairy supply chain from farm to consumer, including logistics, processing steps, and the role of packaging in product development.
Practical implications: Transportation logistics, cold chain maintenance, and packaging decisions affect product quality, shelf life, and efficiency of the dairy system.
Cheese Classification and Processing (Table 5.5)
Table 5.5: Cheese Classification
Soft (fresh): Description: Unripened with a fresh, creamy flavor. Typically the most perishable and may be stored in brines to extend shelf life.
Soft (ripened): Description: Sprayed or dusted with a mold and allowed to ripen. Variable in butterfat ranging from 50\% to 70\%.
Semisoft: (Description not provided in transcript; listed as a classification)
Hard: (Description not provided in transcript; listed as a classification)
Very hard: (Description not provided in transcript; listed as a classification)
Pasta filata: Description: During processing, the curds are dipped into hot water and then stretched to attain the proper consistency and texture before being kneaded and molded into desired shapes.
Blue-veined: Description: Mold is injected into the cheese via needling which also allows fermentation gases to escape and oxygen to enter to sustain mold growth. This process results in the veining effect. The cheese is then salted or brined and allowed to ripen in caves or under similar conditions.
Varieties (examples listed):
Cottage cheese, pot cheese, queso blanco, and cream cheese
Brie and Camembert
Edam, Gouda, Havarti, Muenster, Monterrey Jack
Cheddar, Colby, American, and Swiss
Parmesan and Romano
Mozzarella and Provolone
French Roquefort (sheep milk), Italian Gorgonzola, English Stilton, Danish blue, and American Maytag blue
Significance: Demonstrates the breadth of cheese types, each with characteristic textures, aging processes, and flavor profiles. The classification categories reflect differences in moisture, fat content, maturation, and processing techniques.
Cheddar specifics (described in the excerpt):
Cheese production technique involves turning and stacking slabs of young cheese to extract whey, creating the characteristic texture.
Cheddars are wrapped in wax-dipped cheesecloth and allowed to ripen; aging categories are defined by length of aging:
Current: 0\text{ to }30\text{ days}
Mild: 30\text{ to }90\text{ days}
Medium: 3\text{ to }6\text{ months}
Sharp: 6\text{ to }9\text{ months}
Extra-sharp: 9\text{ months to }5\text{ years}
Swiss cheese characteristic: Holes (eyes) range in size from tiny to the size of a quarter.
Processing notes: Some cheeses are grated or shaved and may have a distinct grainy texture; ripening (aging) periods can be long (e.g., 14–24 months for certain cheeses).
Cheese Production Regions and US Per-Capita Dairy Sales (Tables 5.6 and 5.8)
Table 5.6: Leading Cheese-Producing Regions and States
Note: Does not include cottage cheese (as specified by a footnote in transcript).
Table 5.8: Yearly Per-Capita Sales of Dairy Products in the United States (lb)
Source: USDA. The transcript confirms existence but does not include the numeric values.
Takeaway: These tables provide geographical insights into where cheese is produced in large volumes and how consumption per person in the U.S. is changing over time.
On-Farm and Local Processing/Delivery Visuals (Figure 5.8)
Figure 5.8 (A): On-farm processing facility
Figure 5.8 (B): Milk loaded into crates for transport to local homes and stores
Figure 5.8 (C): Delivery truck
Purpose: Visuals illustrating the last-mile and local distribution stages of the dairy supply chain, including on-farm processing and local delivery to consumers.
Real-World Relevance and Connections
Supply chain overview: The material highlights the full journey of milk—from farm production to processing, packaging, distribution, and end-products (including cheese varieties).
Economic and logistical implications: Transportation, processing capacity, aging requirements, and regional production patterns all influence product availability, price, and consumer choices.
Nutritional and product diversity: The wide range of cheese classifications and per-capita sales emphasize the diversity of dairy products beyond plain fluid milk, reflecting consumer demand and dietary patterns.
Foundational principles: The content connects to basic dairy science concepts such as milk composition, fermentation/maturation processes, moisture and fat content influences on texture, and the role of processing in extending shelf life.
Quick Reference (Key Points to Remember)
Milk processing flow: farm -> tanker trucks -> processing facility -> packaging -> containers -> distribution -> consumer or value-added products.
Cheese classification framework emphasizes moisture and aging: Soft, Soft (ripened), Semisoft, Hard, Very hard, Pasta filata, Blue-veined.
Cheddar aging categories provide a quick reference to flavor/texture development over time: Current, Mild, Medium, Sharp, Extra-sharp.
Blue-veined and mold-ripened cheeses utilize controlled bacterial or mold growth and aging conditions to achieve veining and flavor profiles.
On-farm and local distribution visuals reinforce the importance of logistics in dairy product freshness and accessibility.
First milk- Collostrum