Milk Products and AlternativesSlide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8Slide 9Milk Products and AlternativesMilkMilkComplete protein sourceComplete protein sourceColloidal dispersionColloidal dispersion—large proteins in —large proteins in aqueous serumaqueous serumLactose, minerals, fat dispersed in serumLactose, minerals, fat dispersed in serumFat is in an emulsionFat is in an emulsionMilk Products and AlternativesComposition 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 AlternativesProteins in milkProteins in milkCasein (curd)—82%Casein (curd)—82%MicellularMicellularCoagulates with added rennin or acidCoagulates with added rennin or acidLactoglobulin (whey)—18%Lactoglobulin (whey)—18%Serum Serum Curdle-resistant but denatures with heat >158Curdle-resistant but denatures with heat >158°°FFMilk Products and AlternativesVitamins and minerals in milkVitamins and minerals in milkVitaminsVitaminsVitamin D, vitamin A, and riboflavinVitamin D, vitamin A, and riboflavinMineralsMineralsCa, P, Mg, K, NaCa, P, Mg, K, NaMilk Products and AlternativesSafety—milk is highly perishableSafety—milk is highly perishablePasteurizationPasteurizationStandard methodStandard method: 145: 145°°F, 30 minutesF, 30 minutesHTSTHTST: 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 eggnogUHTUHT: 280: 280°F, °F, 2 seconds2 seconds•Sterile, stored on shelfSterile, stored on shelfMilk Products and AlternativesSafety continued…Safety continued…HomogenizationHomogenizationOptionalOptionalDecreases globule sizeDecreases globule sizePrevents separatingPrevents separatingMilk Products and AlternativesFat grades and varieties of milkFat grades and varieties of milkWholeWhole4% fat4% fatReducedReduced1-2% fat1-2% fatSkimSkim0.1-0.2% fat0.1-0.2% fatCondensedCondensedNFDMNFDM—100% H—100% H22O removedO removedEvaporatedEvaporated—60% H—60% H22O removedO removedSweetenedSweetened—40-45% sugar—40-45% sugarMilk Products and AlternativesFermented dairy productsFermented dairy productsUnrefrigeratedUnrefrigeratedSoured by lactic acid bacteriaSoured by lactic acid bacteriaCasein micelles aggregateCasein micelles aggregateTypes:Types:YogurtYogurtButtermilkButtermilkSour creamSour creamCottage cheeseCottage cheeseMilk Products and AlternativesYogurtYogurtMixed culture of bacteriaMixed culture of bacteria113113°°F for 4 hoursF for 4 hoursButtermilkButtermilkSkim milkSkim milkUtilizes bacteria for buttery flavorUtilizes bacteria for buttery flavorCooler and longer incubation time than yogurtCooler and longer incubation time than yogurtSour creamSour creamVinegar or buttermilk added w/ or w/out bacteriaVinegar or buttermilk added w/ or w/out bacteriaCottage cheeseCottage
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