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