Understanding Food

Chapter 11: Milk

Composition of Milk

The basic composition of milk regardless of the source remains the same: Water 87.3% Carbohydrate 4.8% Protein 3.4% Fat 3.7% Minerals 0.8%

Composition of Milk

Casein: The primary protein (80%) found in milk; it can be precipitated (solidified out of solution) with acid or certain enzymes. Whey: The liquid portion of milk, consisting primarily of 93% water, lactose, and whey proteins (primarily lactalbumin and lactoglobulin).

Purchasing Milk

Milk is graded according to its bacterial count. The law requires that all Grade A milk and milk products crossing state lines must be pasteurized. Grading is voluntary and is paid for by the dairy industry.

Purchasing Milk

Ultrapasteurization: A process in which a milk product is heated at or above 280F (138C) for at least two seconds. Ultrahigh-temperature (UHT) Milk: Milk that has been pasteurized using very high temperatures, is aseptically sealed, and is capable of being stored unrefrigerated for up to three months.

Purchasing Milk

Homogenization: A mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion.

Types of Milk

About half the milk produced in the United States is sold as fluid milk and cream.

Imitation milk: A product defined by the FDA as having the appearance, taste, and function of its original counterpart but as being nutritionally inferior.

Types of Milk
Evaporated
60%

milk condensed milk

of water evaporated sterilized

Sweetened
50%

of water evaporated 40-45% sugar by weight Sterilzation not needed

Types of Milk
Cultured or fermented milk products have been used for centuries. Some cultured milk products commonly consumed in North America are: Buttermilk Yogurt Acidophilus milk

Types of Milk

Probiotics: Live microbial food ingredients (i.e., bacteria) that have a beneficial effect on human health. Prebiotics: Nondigestible food ingredients (generally fibers such as fructooligosaccharides (FOS) and inulin) that support the growth of probiotics.

Milk Products in Food Preparation

Flavor Changes

The bland, slightly sweet flavor of milk comes from its lactose, salts, sulfur compounds, and short-chain fatty acids. The percentage of fat determines the mouthfeel and body of a particular milk. Exposure to heat or sunlight, oxidation, the use of copper equipment or utensils, and the feed ingested by the source animal are just some of the other factors that can influence the flavor of milk.

Milk Products in Food Preparation

Coagulation and precipitation Scorching Skin formation Acid Curdling

Milk Products in Food Preparation

Whipped Milk Products During whipping, the protein in these milk products is mechanically stretched into thin layers that trap air bubbles, fat particles, and liquid.

Storage of Milk Products Refrigerated

All

fluid milk except unopened, aseptic packs of ultrahightemperature pasteurized milk and certain canned milk products should be stored in the refrigerator.

Storage of Milk Products

Dry Storage

Nonfat dry milk stored away from moisture and in tightly closed containers will keep for about one year. Unopened cans of evaporated and sweetened condensed milks will keep up to a year in dry, ventilated areas, double that if refrigerated. Ultrapasteurized milk can be stored unopened at room temperature for up to three months. They should all be stored at or slightly below room temperature (72F/22C). Once opened, all these milks must be refrigerated.