Milk Products and Alternatives

1
Milk Products and Alternatives

• Milk
• Complete protein source
• Colloidal dispersionlarge proteins in aqueous
  serum
• Lactose, minerals, fat dispersed in serum
• Fat is in an emulsion

2
Milk Products and Alternatives

• Composition of cows milk
• H2O 87
• Fat 3.7
• Lactose 4.9
• Proteins 3.5
• Minerals 0.7

3
Milk Products and Alternatives

• Proteins in milk
• Casein (curd)82
• Micellular
• Coagulates with added rennin or acid
• Lactoglobulin (whey)18
• Serum
• Curdle-resistant but denatures with heat gt158F

4
Milk Products and Alternatives

• Vitamins and minerals in milk
• Vitamins
• Vitamin D, vitamin A, and riboflavin
• Minerals
• Ca, P, Mg, K, Na

5
Milk Products and Alternatives

• Safetymilk is highly perishable
• Pasteurization
• Standard method 145F, 30 minutes
• HTST 162F, 15 seconds
• Ultrapasteurized 275-300F, 2-4 seconds
• Half and half, cream, and eggnog
• UHT 280F, 2 seconds
• Sterile, stored on shelf

6
Milk Products and Alternatives

• Safety continued
• Homogenization
• Optional
• Decreases globule size
• Prevents separating

7
Milk Products and Alternatives

• Fat grades and varieties of milk
• Whole 4 fat
• Reduced 1-2 fat
• Skim 0.1-0.2 fat
• Condensed
• NFDM100 H2O removed
• Evaporated60 H2O removed
• Sweetened40-45 sugar

8
Milk Products and Alternatives

• Fermented dairy products
• Unrefrigerated
• Soured by lactic acid bacteria
• Casein micelles aggregate
• Types
• Yogurt
• Buttermilk
• Sour cream
• Cottage cheese

9
Milk Products and Alternatives

• Yogurt
• Mixed culture of bacteria
• 113F for 4 hours
• Buttermilk
• Skim milk
• Utilizes bacteria for buttery flavor
• Cooler and longer incubation time than yogurt
• Sour cream
• Vinegar or buttermilk added w/ or w/out bacteria
• Cottage cheese