dairy foods
DESCRIPTION
Dairy Foods . Composition of Milk . Milk = Lacteal Secretion At least 3.25% fat and 8.25% nonfat milk solids. What is the rest of milk then? Water. Milk Fat%. Nonfat Milk Solids (NMS). Proteins Casein and Whey Enzymes Lactose Sugar Combined glucose and galactose . Minerals - PowerPoint PPT PresentationTRANSCRIPT
DAIRY FOODS
COMPOSITION OF MILK Milk = Lacteal Secretion At least 3.25% fat and 8.25%
nonfat milk solids. What is the rest of milk
then? Water
MILK FAT%
NONFAT MILK SOLIDS (NMS) Proteins
Casein and Whey Enzymes
Lactose Sugar Combined glucose
and galactose. Minerals
Calcium, Vitamins
Vitamin D Fortified
6 ESSENTIAL NUTRIENTS Protein Carbohydrates (Sugar) Vitamins Minerals Lipids (Fats) Water
Nature’s Most Perfect Food
1 Gallon of Milk is equal to 8.6 pounds.
DAIRY PRODUCTS CONSUMPTION
UTAH AND MILK 85,000 = Number of Milk Cows 20,894 = Lbs of milk per cow. 1,796 Million lbs of milk. $319.5 Total Receipts from milk and cream.
US AND UTAH MILK PRODUCTIONTop 5 Milk Production
States1. California2. Wisconsin3. New York4. Idaho5. Pennsylvania
Utah and Milk 85,000 = Number of
Milk Cows 20,894 = Lbs of milk
per cow. 1,796 Million lbs of
milk. $319.5 Total
Receipts from milk and cream.
PASTEURIZATION Raising milk to a
minimum of 161 degrees for 15 seconds then rapidly cooled.
Destroys pathogenic (disease causing) bacteria.
HOMOGENIZATION Prevents milk-fat
from separating from liquid.
Breaks up fat globules to equal size.