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W
Vitamins A and D are added to milk to
enhance its nutritional profile. Since milk is
a common food in most Americans’ diets,
supplementation of vitamin D has helped
to reduce the prevalence of rickets and
other bone weakening conditions since
supplementation began. Whole milk
naturally contains vitamin A and some
vitamin D, but must be supplemented in
low-fat products.
Homogenization is a mechanical process;
milk is pumped through fine holes
under high pressure to decrease milk
fat globule size. Because fat is less
dense than water, fat separates and
rises to the top of milk that is not
homogenized. Breaking milk fat
into smaller globules helps create
a smooth, uniform and appealing
texture. This process has no effect
on the nutritional quality of milk.
Pasteurization is the process of
heating raw milk at a high enough
temperature for a sufficient length of
time to make milk bacteriologically
safe – destroying dangerous
microorganisms which can grow in
milk. Pasteurization has little to no
effect on milk’s nutritive value.
Raw Milk
Add Vitamins
Packaging
Cooling
Pasteurization
Homogenization
Separator
Skim MilkCream
**Diagram adapted from Patton, Stuart. Milk. New Brunswick: Transaction Publishers, 2004. Print.
IS MADERaw milk from a dairy cow is processed for safety and ease of use.
The aroma, flavor and texture of yogurt can vary depending on the type of milk and culture, the amount of milk fat/nonfat milk solids, fermentation process and temperature used.
Start with milk
Whole, reduced fat, lowfat or nonfat.
Homogenization
The milk (plus optional nonfat solids) is homogenized
prior to “setting” to prevent separation of the fat.
This helps to create a smooth finished product.
Pasteurization
Milk is pasteurized to destroy milk-
borne pathogens.
Cooling and addition of healthy bacteria. Milk is
cooled after pasteurization, then Lactobacillus bulgaricus
and Streptococcus thermophilus are added and incubation
begins. The primary function of these harmless cultures is to
convert milk sugar (lactose) into lactic acid.
NOTE: Some yogurts, like fruit on the bottom yogurt,
have fruit/flavorings added prior to incubation.
Incubation is the setting phase. It serves to promote
the growth of cultures and thus, the
production of lactic acid. This acid
lowers the pH of the mixture,
changing the structure
of the proteins (namely
casein) in milk, and the
resulting “coagulated” milk
product, yogurt, is formed.
Optional Ingredients Added Other ingredients – such
as fruits and flavorings – are
stirred in prior to packaging.
Milk(Plus optional nonfat
solids for added firmness)
Homogenization
Cooling
Pasteurization
Incubation
Other Ingredients **Diagram adapted from Patton, Stuart. Milk. New
Brunswick: Transaction Publishers, 2004. Print.
© 2016 Western Dairy Association. May not be reproduced without permission from Western Dairy.
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