Milk

USPHA

U.S. public health service, recommends and enforces specific procedures for pasteurization (grade A milk ordinance)

Coagulation of Milk

forms a solid under certain conditions: -heat: beware of scorching -acid: cause casein to coagulate (pH drops below 4.6) -enzymes: rennin -polyphenolic compounds: found in fruits/vegs, rich in antioxidants -salt

Mouthfeel Produced by Milk

from percentage of fat

rBGH (recombinant bovine growth hormone)

given to dairy cattle (5-30%) to make them produce about 10% more milk, health risk unlikely because stomach digests this protein hormone

Avoid Coagulation

heat at low temp., cook milk first then add it in second

Whipped Cream

higher fat content (makes more stable), temperature (make sure everything is cold except eggs), age (older cream has increased viscosity and ability to foam), sugar (increases stability), whipping time (critical, not too long)

Grade A

highest grade of milk with lowest bacteria count, most common sold

MSNF (milk solids-non-fat)

identifies total solids (primarily proteins and lactose) minus the fat

Addition of Milk Solids

improves consistency, taste, and nutritive content

Low Sodium Milk

low in sodium (6 mg per cup)

Rice Milk

made from brown rice, filtered water and small amount of sweetener, contains gluten

Almond Milk

made from ground almonds

Soy Milk

made from soybeans that have been soaked, ground and strained, used to make tofu, lacking in certain nutrients, lacks lactose

Whipped Milk Products

made when protein is stretched into thin layers that trap air bubbles, fat, and liquid

Calcium

major mineral in milk, 1 cup contains about 300 mg

Fat in Milk: Milk Fat

major role in flavor, mouthfeel, and stability of milk products, triglycerides surrounded by phospholipid-protein membranes which allow them to disperse in fluid milk (mostly water)

Storage Guidelines

milk: no more than 3 weeks yogurt: best within 1-10 days, up to 3-6 weeks buttermilk: best within 3-4 days, or 3-4 weeks sourcream: unopened up to one month, best within a few days

>10% MSNF

must be labeled "protein fortified" or "fortified with protein"

Milk crossing state lines

must be pasteurized

Milk Components in Processed Foods

proteins added to processed foods to improve nutritive value, improve protein content, moisture, mixing ability, foaming, texture and flavor

Filled Milk

replace milkfat with vegetable fat, not from animal so no cholesterol

Milk's Major Contributions in Food

texture, browning, mouthfeel, flavor, emulsifications, moisture forming and protein content

Lactic Acid

when bacteria in milk metabolize lactose, produces flavor in cheese and fermented milk products

Lactose Intolerance

condition caused by deficiency of lactase enzyme, required to digest lactose

Whole Milk

contains 3.25% milkfat and 8.25% milk solids non-fat (MSNF), usually fortified with vitamins A & D

Complete Protein

contains all the essential amino acids in adequate quantities necessary to support growth and maintenance of life

Vitamins in Milk

contains vitamin A & D (fat soluble), riboflavin (B2) and tryptophan

Caseinates

contribute to emulsifying and stabilizing

Fat-free (nonfat) Dry Milk Grades

different grades exist

Optimal temp. for Whipping

egg white: room temp (68 'F) gelatin: chilled (52 'F)

Milk is low in

fiber, iron, vitamins C & E, and carbohydrates

Taste of Milk Influences

food the animal ingested, exposure to heat or sunlight

Other Animal Milks

sheep, camels, reindeer, llama, water buffalo

Milk

unique beverage providing calcium, protein and Vitamins A, B & D

Refrigerated Milk

all fluid milk except: unopened aseptic packs of UHT milk and certain canned milk products; remove only long enough to use; close lid; no drinking from container

Vitamin D Fortification

began in 1930, to reduce incidence of rickets, and also osteoperosis

Vitamin A Fortification

began in 1940s, added into reduced fat milk, not required in whole milk but often added

Flavor of Lactose

bland, slightly sweet

Rickets

bone softening condition in children from lack of Vitamin D

Important Minerals in Milk

calcium, phosphorus, potassium, magnesium, sodium chloride and sulfur

Protein in Milk

complete protein, 1 cup of milk contains 8 grams of protein

Whipped Evaporated Milk

less stable than cream

Color of Milk

primarily from fat, colloidally dispersed casein and calcium complexes and water soluble riboflavin

Milk Sugar: lactose

primary carb in milk, aids with browning of baked goods, important in manufacture of confectionary and frozen deserts; lumps in nonfat dried milk and produces sandy texture in ice cream, 12 grams per 8 oz

Milk is Ingredient In

yogurt, sour cream, milkshakes, butter, smoothies, pudding, cheese, eggnog

Casein

80% of protein in milk

Nutrients in Milk

87.4% water, carbs, protein, fat, vitamins and minerals

Grade B

available

Fluid Milk & Cream

1/2 of all milk produced in U.S.

Whey

18% of protein in milk assist with gelling, liquid portion of milk that remains after cheese production, added to foods to improve protein, esp. in grains and beans

Reduced Fat & Low-Fat Milk

2.0 and 1.0 milk fat respectively; minimum 8.25% MSNF, vitamin A fortification required

Milk Grades

according to bacteria count, voluntary and paid for by dairy industry, USDA responsible

Pasteurization

named after Louis Pasteur, heating milk for a short time to below it's boiling point kills microorganisms, destroys 100% of pathogenic bacteria, inactivates enzymes that cause rancidity, milk safe when alkaline phosphate no longer active, heated to 145' F or 161' F

Imitation Milk

no dairy, lactose free, not much nutrient, inferior, less expensive; ingredients: water, corn syrup solids or sugar, vegetable oils, protein from soybeans, whey and some stabilizers, emulsifiers and flavorings

Fat Free & Non Fat Milk

no more than 0.5% milkfat & minimum of 8.25% MSNF, Vitamin A fortification required, vit. D optional

Dry Storage

nonfat dry milk: tightly closed container up to 1 year unopened evaporated and sweetened condensed milk: up to 1 year ultrapasteurized milk: unopened at room temp. up to 3 months

Nonfat Dry Milk

not best choice for whipping, less expensive but unstable

Plant Based Milk

not recommended for ages <2 years, different sources: soy, rice, and almond

Low-Lactose Milk

pasteurized milk treated with enzyme lactase, so lactose in converted into glucose and galactose, slightly sweeter flavor, same nutrients as regular milk

Fat and Kcal Content of Milk

per cup: 96-150 kcal

Functions of milk in food

pervasive (in many foods), base for foods

Homogenization

prevents separation of water and fat (used in creams), mechanical process with no effect on nutrient content, but creamier, whiter color, and blander flavor, coagulates (makes pudding, white sauces, and cocoa more viscous), greater foaming capacity, more prone to rancidity but pasteurization can prevent

Coagulate

to clot or become semi solid

Canned Fluid Milks

ultrahigh temperatures, content similar to whole fluid milk

Ultrahigh-Temperature (UHT)

ultrapasteurization combined with sterile packaging procedure, purpose: kills bacteria, extends shelf life, can be stored without fridge for 2 months

Goat Milk

used in Norway, Switzerland, the Mediterranean, Latin America, and parts of Asia and Africa; low in folate and vitamins D, C and B12

Ultrapasteurization

uses higher temperatures >280' F for atleast 2 seconds, extends shelf life