QUALITY GRADES

QUALITY GRADES • Grade A: fluid milk • Grade B: processing and manufacturing(cheese/butter)

MAJOR PRODUCTS • Fluid milk: • whole milk, • 2%, • 1%, • nonfat milk (less than .5% fat), • chocolate milk

Fermentation (grade A): • The addition of “good” bacteria to milk • cultured buttermilk • yogurt

Cream (grade A): • half & half (11% fat); • light cream (18%fat); • sour cream (18%fat) • whipping cream (30%fat); • heavy cream (36%fat);

Butter • Canned milk • evaporated milk (60%water removed); • sweetened condensed milk • Non-Fat Powdered milk

Cheese • Fresh • Aged • Ice cream products • Ice cream • Ice milk • Frozen Yogurt

MILK BY-PRODUCTS • Buttermilk • from butter • dried for baking or fresh • Whey • from cheese • dried or concentrated

COMPONENTS OF MILK • Water 88.0% • Fat 3.5% • Protein 3.2% • Lactose 4.6% • Minerals 0.7%

INFLUENCES ON COMPONENTS • Breed of cow • Each individual animal • Stage of lactation • Feed - Age - Climate • Frequency of milking

% total solids: • fat 3.5% • protein 3.2% • lactose 4.6% • minerals .7% Total solids 12%

The minimum legal composition of whole milk: • not less than 3.25% fat • not less than 8.25% solids- not-fat

STEPS IN PROCESSING • Standardization • adjust fat • Clarification • remove foreign matter • Pasteurization • destroy bacteria with heat

Homogenization • break-up fat globules so the cream doesn’t float to top • Packaging • Dating • guaranteed drinkable 7 days beyond date • Storage

TRENDS IN CONSUMPTION • Prior to 1945: • whole and condensed milk and butter most popular • After 1945 – • more ice cream and cheese

Since 1975 • shift from whole to low fat “lite” cheese • and from regular ice cream to ice milk • Recently yogurt and frozen yogurt

The End