Milk Products and Alternatives

1. Milk Complete protein source Colloidal dispersion—large proteins in aqueous serum Lactose, minerals, fat dispersed in serum Fat is in an emulsion Milk Products and Alternatives

2. Milk Products and Alternatives • Composition of cow’s milk: • H2O 87% • Fat 3.7% • Lactose 4.9% • Proteins 3.5% • Minerals 0.7%

3. Proteins in milk Casein (curd)—82% Micellular Coagulates with added rennin or acid Lactoglobulin (whey)—18% Serum Curdle-resistant but denatures with heat >158°F Milk Products and Alternatives

4. Vitamins and minerals in milk Vitamins Vitamin D, vitamin A, and riboflavin Minerals Ca, P, Mg, K, Na Milk Products and Alternatives

5. Milk Products and Alternatives • Safety—milk is highly perishable • Pasteurization • Standard method: 145°F, 30 minutes • HTST: 162°F, 15 seconds • Ultrapasteurized: 275-300°F, 2-4 seconds • Half and half, cream, and eggnog • UHT: 280°F, 2 seconds • Sterile, stored on shelf

6. Safety continued… Homogenization Optional Decreases globule size Prevents separating Milk Products and Alternatives

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 • NFDM—100% H2O removed • Evaporated—60% H2O removed • Sweetened—40-45% sugar

8. Fermented dairy products Unrefrigerated Soured by lactic acid bacteria Casein micelles aggregate Types: Yogurt Buttermilk Sour cream Cottage cheese Milk Products and Alternatives

9. Milk Products and Alternatives • Yogurt • Mixed culture of bacteria • 113°F 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