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Dairy Foods

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

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Dairy Foods

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  1. Dairy Foods

  2. 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

  3. Milk Fat%

  4. Nonfat Milk Solids (NMS) • Proteins • Casein and Whey • Enzymes • Lactose Sugar • Combined glucose and galactose. • Minerals • Calcium, • Vitamins • Vitamin D Fortified

  5. 6 Essential Nutrients • Protein • Carbohydrates (Sugar) • Vitamins • Minerals • Lipids (Fats) • Water • Nature’s Most Perfect Food

  6. 1 Gallon of Milk is equal to 8.6 pounds.

  7. Dairy Products Consumption

  8. 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.

  9. US and Utah Milk Production Top 5 Milk Production States • California • Wisconsin • New York • Idaho • 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.

  10. Pasteurization • Raising milk to a minimum of 161 degrees for 15 seconds then rapidly cooled. • Destroys pathogenic (disease causing) bacteria.

  11. Homogenization • Prevents milk-fat from separating from liquid. • Breaks up fat globules to equal size.

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