Chapter 13: Milk & Milk Products
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Colostrum
Secretion given by a cow for the first 5 days after parturition (birth)
Milk
Normal lacteal secretion obtained by complete milking of 1 or more healthy cows. Practically colostrum free and containing not less than 3.25% milk fat (butter fat) and not less than 8.25% milk solids not fat (MSNF)
Average composition of milk Water Total solids Butter fat Ash Lactose Protein Casein (\_\_\_) Lactoglobulin (\_\_\_) Lactalbumin (\_\_\_)
87% 13 4 .7 5 3.3 2.8 cheese protein .5 whey protein .1 trace
Name the major MSNF constituent in milk
5% lactose
What % of total solids does milk fat contribute to?
4%
To make 1 lb of product requires \_\_\_ lbs of milk. Butter Cheddar cheese Condensed/Evaporated milk Cottage cheese Skim powder
22 10 2 7 NFDMS- nonfat dry milk solids 11
Name the major dairy breeds in the US by popularity and their butter fat %
Holstein- 3.5 Jersey- 5 Guernsey Brown Swiss
More than ___ of US milk supply comes from Holsteins which give least amount of butter fat and most milk.
80%
___ are the smallest and give the highest butter fat but the least milk
Jerseys
Name the milk tests
% milk solids % fat % solids not fat (SNF) Total bacteria plate count Coliform Temperature- not more than 45 F Taste Phosphate test- for pasteurization Homogenization Freezing point- for added water Charm test- for antibiotics
Standard or total plate count is measured in
Bacteria per mL
Grade A raw milk for pasteurization Individual farmer- cannot have more than
100,000 bacteria/mL
Grade A milk once to the dairy plant and commingled- cannot have more than
300,000 bacteria/mL
Grade A pasteurized milk- cannot have more than
20,000 bacteria/mL 10 coliforms/mL
Coliforms
Found in the intestinal tracts and feces of animals/cattle
Name the 2 coliforms
Escherichia coli Enterobacter aerogenes
2 selective medias for coliforms
McConkeyes Desoxycolate
Where do off flavors in milk come from?
Feed- wild onion, fresh alfalfa, fresh wheat. Rancid- lipase enzymes or bacteria splitting off free fatty acids Oxidized- sunlight and metals like copper, nickel and iron. Salty- early and late lactation milk, mastitic milk (infection of teat) Sour- growth of lactic fermenting bacteria, milk has set at a high temp for too long
What is the most costly disease for dairy farms?
Mastitis
What organism causes Q fever?
Coxiella burnetii
What are the milk processing operations?
Separation Clarification Pasteurization
What is the phosphotase test and what are it’s steps?
Test for pasteurization Milk sample + two chemicals Results- stays white (pasteurized) Turns blue (not) Detects as little as 0.1% raw milk in pasteurized milk
What are the most popular sized container used for milk today?
Gallon plastic
Most milk is fortified with what and how much?
Vitamin D At least 400 USP units per quart