PSU NUTR 119 - Milk Products and Alternatives

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Milk Products and AlternativesSlide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8Slide 9Milk Products and AlternativesMilkMilkComplete protein sourceComplete protein sourceColloidal dispersionColloidal dispersion—large proteins in —large proteins in aqueous serumaqueous serumLactose, minerals, fat dispersed in serumLactose, minerals, fat dispersed in serumFat is in an emulsionFat is in an emulsionMilk Products and AlternativesComposition of cow’s milk:Composition of cow’s milk:HH22OO87%87%FatFat3.7%3.7%LactoseLactose4.9%4.9%ProteinsProteins3.5%3.5%MineralsMinerals0.7%0.7%Milk Products and AlternativesProteins in milkProteins in milkCasein (curd)—82%Casein (curd)—82%MicellularMicellularCoagulates with added rennin or acidCoagulates with added rennin or acidLactoglobulin (whey)—18%Lactoglobulin (whey)—18%Serum Serum Curdle-resistant but denatures with heat >158Curdle-resistant but denatures with heat >158°°FFMilk Products and AlternativesVitamins and minerals in milkVitamins and minerals in milkVitaminsVitaminsVitamin D, vitamin A, and riboflavinVitamin D, vitamin A, and riboflavinMineralsMineralsCa, P, Mg, K, NaCa, P, Mg, K, NaMilk Products and AlternativesSafety—milk is highly perishableSafety—milk is highly perishablePasteurizationPasteurizationStandard methodStandard method: 145: 145°°F, 30 minutesF, 30 minutesHTSTHTST: 162: 162°°F, 15 seconds F, 15 seconds UltrapasteurizedUltrapasteurized: 275-300: 275-300°°F, 2-4 secondsF, 2-4 seconds•Half and half, cream, and eggnogHalf and half, cream, and eggnogUHTUHT: 280: 280°F, °F, 2 seconds2 seconds•Sterile, stored on shelfSterile, stored on shelfMilk Products and AlternativesSafety continued…Safety continued…HomogenizationHomogenizationOptionalOptionalDecreases globule sizeDecreases globule sizePrevents separatingPrevents separatingMilk Products and AlternativesFat grades and varieties of milkFat grades and varieties of milkWholeWhole4% fat4% fatReducedReduced1-2% fat1-2% fatSkimSkim0.1-0.2% fat0.1-0.2% fatCondensedCondensedNFDMNFDM—100% H—100% H22O removedO removedEvaporatedEvaporated—60% H—60% H22O removedO removedSweetenedSweetened—40-45% sugar—40-45% sugarMilk Products and AlternativesFermented dairy productsFermented dairy productsUnrefrigeratedUnrefrigeratedSoured by lactic acid bacteriaSoured by lactic acid bacteriaCasein micelles aggregateCasein micelles aggregateTypes:Types:YogurtYogurtButtermilkButtermilkSour creamSour creamCottage cheeseCottage cheeseMilk Products and AlternativesYogurtYogurtMixed culture of bacteriaMixed culture of bacteria113113°°F for 4 hoursF for 4 hoursButtermilkButtermilkSkim milkSkim milkUtilizes bacteria for buttery flavorUtilizes bacteria for buttery flavorCooler and longer incubation time than yogurtCooler and longer incubation time than yogurtSour creamSour creamVinegar or buttermilk added w/ or w/out bacteriaVinegar or buttermilk added w/ or w/out bacteriaCottage cheeseCottage


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PSU NUTR 119 - Milk Products and Alternatives

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