Milk and Dairy Products

Illegal to sell in some states, can lead to sickness (bovine tuberculous) but BT has largely been eradicated

• pasteurization • separation and standardization 3.homogenization

-Destroys any pathogenic organisms in milk -Extends the shelf life of milk -Eliminates pathogenic microorganisms from milk without significantly affecting its food value (lose vit C) -Also destroys lipase, an enzyme that breaks down fat to fatty acids causing rancidity -Pasteurization does not equal sterilization -Spoilage is delayed, not eliminated

-cream separated from skim milk via centrifugation -clarification of the milk may also happen during this time to eliminate somatic cells or sediment for disposal -second step -fat is added back to skim milk in this process -mainly of economic benefit to the processor

AKA UHT -280 degrees F for 1-2 sec -destroys microorganisms and their spores -longer shelf life and can be shelf stable

-milk pumped through a small orifice under high pressure -fat breaks up, no visible separation -homogenization occurs after the milk is homogenized- rancidity -after pasturization and homogenization milk is cooled to 3.3 degrees C (38 degrees F) -last step

water (87%), lipids (4%), carbs (lactose) (5%), protein (3%), vitamins and minerals (Ash (0.7%)

anaphylaxis, caused by the protein, A2A2 milk would be more easily digested

don’t have the enzymes to break down the sugar lactose

3.25% fat minumum, 160 cals/serving, 80 cals from fat

2% milk fat, 120 cals/serving, 45 cals from fat

1% milkfat, 100 cals/serving, 20 cals from fat

<1% milk fat, 100 cals/serving, 20 cals from fat

• Insoluble in water but soluble in organic solvents • Small globules of fat in milk that range in size • Most milk fats are triglycerides –Cholesterol is 0.35-0.40% of the milk fat – Concentrated form of energy – 48% of calories of whole milk – Aids in the absorption of fat soluble vitamins (A, D, E, K) – Which in turn also helps absorb calcium – Fat is flavor! (A little butter makes the batter better) – Creates a creaminess to dairy products – Full fat ice cream vs. low fat ice cream

-80% of the protien in milk -coagulates in presence of acid or rennin

-20% of milk proteins -economically important by product of cheese making -liquid protein

-antibodies -usually 0.1% of milk protein in regular milk

• Synthesized only by cells of lactating mammary gland • Osmolality of the lactose is what causes water to be drawn into the udder • Most abundant of 3 major solid components (4.5-5%) • Dissolved In solution • Caloric value (approx. 30% food energy) • Sweet • Broken down by bacteria into lactic acid –important in fermented dairy products)

• Relatively consistent and contains a correct proportion of minerals needed for growing and developing animals • Potassium, Zinc, Nickel, Manganese, Copper, CALCIUM, PHOSPHORUS, Chlorine, Cobalt, Sodium, Molybdenum, Iodine, Bromine, Sulfur, Iron, Magnesium, Fluorine*, Boron • Ca and P • The ratio of dietary Ca to P is most important- 1:1 to 1:2 • Important for growth/maintenance of skeleton • People get approximately 72% of daily Ca and 35% of daily P from milk and milk products