Grade A fluid milk Grade B processing and manufacturing cheesebutter MAJOR PRODUCTS Fluid milk whole milk 2 1 nonfat milk less than 5 fat chocolate milk Fermentation grade A ID: 606042
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Slide1Slide2
QUALITY GRADES
Grade A: fluid milk
Grade B: processing and manufacturing
(cheese/butter)Slide3Slide4
MAJOR PRODUCTS
Fluid milk:
whole milk,
2%,
1%,
nonfat milk (less than .5% fat),
chocolate milkSlide5Slide6
Fermentation (grade A):
The addition of “good” bacteria to milk
cultured buttermilk
yogurtSlide7
Cream (grade A):
half & half
(11% fat);
light cream
(18%fat);
sour cream
(18%fat)
whipping cream
(30%fat);
heavy cream
(36%fat); Slide8
Butter
Canned milk
evaporated milk
(60%water removed);
sweetened condensed milk
Non-Fat Powdered milkSlide9Slide10
Cheese
Fresh
Aged
Ice cream products
Ice cream
Ice milk
Frozen YogurtSlide11
MILK BY-PRODUCTS
Buttermilk
from butter
dried for baking or fresh
Whey
from cheese
dried or concentratedSlide12
COMPONENTS OF MILK
Water 88.0%
Fat 3.5%
Protein 3.2%
Lactose 4.6%
Minerals 0.7%Slide13
INFLUENCES ON COMPONENTS
Breed of cow
Each individual animal
Stage of lactation
Feed - Age - Climate
Frequency of milkingSlide14
% total solids:
fat 3.5%
protein 3.2%
lactose 4.6%
minerals
.7%
Total solids 12%Slide15
The minimum legal composition of whole milk:
not less than 3.25% fat
not less than 8.25% solids- not-fatSlide16
STEPS IN PROCESSING
Standardization
adjust fat
Clarification
remove foreign matter
Pasteurization
destroy bacteria with heatSlide17
Homogenization
break-up fat globules so the cream doesn’t float to top
Packaging
Dating
guaranteed drinkable 7 days beyond date
StorageSlide18
TRENDS IN CONSUMPTION
Prior to 1945:
whole and condensed milk and butter most popular
After 1945 –
more ice cream and cheeseSlide19
Since 1975
shift from whole to low fat “lite” cheese
and from regular ice cream to ice milk
Recently yogurt and frozen yogurtSlide20
The End