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QUALITY GRADES QUALITY GRADES

QUALITY GRADES - PowerPoint Presentation

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Uploaded On 2017-11-17

QUALITY GRADES - PPT Presentation

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

fat milk ice cream milk fat cream ice cheese grade butter yogurt solids products bacteria buttermilk minerals dried protein

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Presentation Transcript

Slide1
Slide2

QUALITY GRADES

Grade A: fluid milk

Grade B: processing and manufacturing

(cheese/butter)Slide3
Slide4

MAJOR PRODUCTS

Fluid milk:

whole milk,

2%,

1%,

nonfat milk (less than .5% fat),

chocolate milkSlide5
Slide6

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 milkSlide9
Slide10

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