PreventionMilking CowsSequence of EventsPowerPoint PresentationSlide 5Slide 6Slide 7Slide 8MilkMilk CompositionMilk FactoidsMilk Consumption and UsageMilk FatMilk ProteinMilk LactoseMineralsFrom farm to marketWhere is Michigan milk used?Milk pricing exampleGrades of milk IGrades of milk IIGrades of milk IIIPrecautions for the producerProcessing TerminologyProcessing Terminology: PasteurizationFluid Milk ProductsIce cream and frozen dessertsOther productsFermented dairy foodsMilk Required to make:Prevention•Make sure milking equipment is operating properly•Try to have cows remain standing for a time period after milking•Use separate cloths or towels for each cow to clean the teats•Immediately after milking, dip each teat with a teat dip solutionMilking CowsMilking CowsMastitisMastitisThe antibiotic residue in milk is zeroHuman allergies to antibioticsEffects on processing propertiesReproductive CycleReproductive Cycle----------------------------------------------------------------Calving CalvingNot Pregnant283 d82 dPregnantLactation CycleLactation Cycle-----------------------------------------------------------------Calving 305 day lactation60 d “Dry”CalvingMilklb/dayDays PostpartumLactation Curve601209030 60 90 305DrySequence of EventsBody Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5Body ConditionBody Conditionscore = 1score = 1Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5Body ConditionBody Conditionscore = 2score = 2Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5Body ConditionBody Conditionscore = 3score = 3Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5Body ConditionBody Conditionscore = 4score = 4Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5Body ConditionBody Conditionscore = 5score = 5Milk•Definition–“Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, containing not less than 3.25% of milkfat and not less than 8.25% of milk-solids-not-fat”Milk Composition•87.3% water•3.7% milkfat•3.4% protein•4.9% lactose•0.7% ashMilk FactoidsMilk Factoids•~ 12 % of the American household’s total food expenditure is for dairy products •Milk and milk products provide 10 % of total calories in the U.S. food supplyMilk Consumption and Usage1992 1996Fluid products 58.5 59.3 (Million Pounds)Manufactured Products 92.2 91.5Butter 30.48 26.19American Cheese 29.26 32.55 Other Cheeses 20.19 21.39 Ice Cream 14.19 15.25Milk FatMilk Fat•Most variable component of milk•97-98% triglycerides (short- and long-chain fatty acids with different degrees of saturation)• Fat droplets, encased in part by proteins, form the cream of milk•Synthesis of fatty acids–Non-ruminants- glucose precursor–Ruminants – volatile fatty acidsMilk Protein•Major groups–caseins (82%) – 4 types; precipitate from skim milk at pH 4.6–whey proteins (18%) - alpha-lactalbumin and beta-lactoglobulin–Other proteins (minor amount) •Enzymes•Transport of nutrients•Disease resistance (antibodies, etc.)•Growth factors•Growth and development of neonate–Appropriate amino acid profile–Growth factorsMilk LactoseMilk Lactose•Unique to the mammary gland•Major carbohydrate in milk•Disaccharide composed of glucose and galactose•Attracts water movement into mammary secretory cellsMinerals•Milk minerals provide necessary components for skeletal development of the young• Calcium and phosphorus are main milk minerals and are necessary for bone formationFrom farm to market•Cooperatives–Michigan Milk Producers Association•3 billion lbs/year, 11th in U.S•Owned by producers; 100% of net margin returned to producers at end of year•Market the farmers’ milk to bottlers, processors & other manufacturingWhere is Michigan milk used?•Butterball Farms•Entenmann’s•Elias Brothers•Great Lakes Caramel•Nestle•Hunt-Wesson•Butter patties•Pastries•Ice cream•Caramel Apples•Frozen dinners•Snack puddingMilk pricing example•Component pricing–Butterfat: $1.67/lb x 3.5 lb = $5.85–Protein: $1.68/lb x 3.16 lb = $5.31–Fluid carrier: $.28/cwt x 93.34 = $.26–Price differential = $1.32•Blend price $12.74•Over-order Premium $13.15Grades of milk I•Refer to quality of milk•Grade A–1) Temperature: cooled to 45 °F (7 °C) or less within 2 h after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50 °F (10 °C)Grades of milk II•2) Bacteria:–a. Less than 100,000 CFU/ml of milk–b. Less than 300,000 CFU/ml as commingled milk prior to pasteurization •3) Antibiotics•4) Somatic cell counts (SCC) not to exceed 750,000 per mlGrades of milk III•Grade B–bacteria 1,000,000 CFU/ml–SCC 1,500,000/mlPrecautions for the producer•Herd health–Disease–Antibiotics•Added water•Sanitation programProcessing TerminologyHomogenization •Reduction of fat globules from 3 - 20 µm diameter to <2 µm•Prevents cream from rising to the topProcessing Terminology: PasteurizationBy law, all fluid milk sold for human consumption must be pasteurized•Purposes–primary: destroy pathogens–secondary: destroy spoilage organisms•Pasteurizing occurs at–145 ° F for 30 min –161 ° F for 15 s–191 ° F for 1 s–212 °F for .01 sFluid Milk ProductsFluid Milk Products•Whole Milk: >3.25% milkfat, >8.25% milk SNF (solids not fat)•Lowfat Milk – ½ -- 1 ¼% milkfat, >8.25% milk SNF•Skim Milk - <1/2% milkfat, >8.25% milk SNF•Half-and-Half•>10.5% but <18% milkfatIce cream and frozen desserts•Composition–ice cream–>10% milkfat; >20% total milk solids–must contain >1.6 lb total solids/gallon–Reduced fat ice cream–25% reduction in fat content–Lowfat ice cream–3 g fat per serving (1/2 cup)–Nonfat ice cream–1/2 g milkfat per serving (1/2 cup)Other products•Cottage cheese•Cheeses•Whey powder•Butter•Powder•Long shelf life, reconstituted to use in bakery products and other foods•Major export productFermented dairy foods•Yogurt–Produced by adding a bacteria (lactobacillus) to milk –Bacterial action produces lactic acid–The lactic acid will then make the