MILK PROCESSING

By Mr. WeaverBy Mr. Weaver

Agriculture 1-4Agriculture 1-4

OBJECTIVES

1.Explain and define the scientific method.

2.Work in teams using the scientific method and make observations.

3.Evaluate changes in variables and make inferences.

5 COMPONENTS OF MILK

WaterWater 88% 88% FatFat 3.5%3.5% ProteinProtein 3.2%3.2% LactoseLactose 4.6% (milk sugar)4.6% (milk sugar) MineralsMinerals .7% .7%

» 100 %100 %

INFLUENCES ON COMPONENTS

Breed of cowBreed of cow Individual animalIndividual animal Stage of lactationStage of lactation Feed- age - climateFeed- age - climate frequency of milkingfrequency of milking

BreedPercent in Milk

Water Fat Protein Lactose Ash

Guernsey 85.35 5.05 3.90 4.96 0.74

Jersey 85.47 5.05 3.78 5.00 0.70

Aryshire 86.97 4.03 3.51 4.81 0.68

Brown Swiss

86.87 3.85 3.48 5.08 0.72

Shorthorn

87.43 3.63 3.32 4.89 0.73

Holstein 87.72 3.41 3.32 4.87 0.68

Typical Composition of Different Breeds

BreedBreed Percent Butterfat Pounds Butterfat Milk Percent Butterfat Pounds Butterfat Milk (lbs)(lbs)

HolsteinHolstein 3.663.66 703703 19,185 19,185

AyrshireAyrshire 3.953.95 569569 14,398 14,398

JerseyJersey 4.754.75 618618 13,020 13,020

Brown SwissBrown Swiss 4.034.03 606606 15,062 15,062

GuernseyGuernsey 4.574.57 611611 13,363 13,363

Milk Production FactsMilk Production Facts

QUALITY GRADES

Grade A:Grade A: fluid milkfluid milk ; must meet strict inspection ; must meet strict inspection standards for consumption.standards for consumption.

Grade B or C:Grade B or C: manufacturingmanufacturing grade milk; milk grade milk; milk produced and produced and processedprocessed under regulations for under regulations for manufactured products only manufactured products only (cheese/butter).(cheese/butter).

Reject MilkReject Milk

MAJOR PRODUCTS

1. 1. Fluid milk:Fluid milk: whole milk, 2%, 1%, nonfat milk (less whole milk, 2%, 1%, nonfat milk (less

than than .5% fat), chocolate milk.5% fat), chocolate milk

2. 2. Fermentation milk (grade A): Fermentation milk (grade A): cultured buttermilk, yogurtcultured buttermilk, yogurt

3. 3. Creams (grade A): Creams (grade A):

half & half (11% fat); cream (18%fat); half & half (11% fat); cream (18%fat); whipping whipping cream(30%fat);cream(30%fat); coffee cream coffee cream (18%fat); heavy (18%fat); heavy whipping cream(36%fat); whipping cream(36%fat); sour cream (18%fat)sour cream (18%fat)

Major Products continued….4.4. canned milk: evaporated milk canned milk: evaporated milk

(60%water removed); sweetened (60%water removed); sweetened condensed milkcondensed milk

5.5. dried milkdried milk

6.6. Butter / CheeseButter / Cheese

7.7. ice creamice cream

BY-PRODUCTS

1. Buttermilk: from butter, dried for 1. Buttermilk: from butter, dried for bakingbaking

2. Whey - from cheese, dried or 2. Whey - from cheese, dried or concentratedconcentrated

Milk Classes

Why do we use classes?Why do we use classes?

Class IClass I:: fluid milkfluid milk

Class IIClass II:: includes cottage cheese, yogurt, includes cottage cheese, yogurt, frozen dairy desserts frozen dairy desserts

Class IIIClass III:: includes all cheese except cottage includes all cheese except cottage cheesecheese

Class IVClass IV:: includes powdered milk products includes powdered milk products

URGENT! Special Opportunity for the FFA!Special Opportunity for the FFA!

Make and sell homemade ice cream during lunch. This could earn the program a lot of money!

We don't have a machine, so we will have to work hard in groups of 3 to make enough to sell.

It needs to be high quality, so we need to define high quality and decide what would be the best types of crème to use in our ice cream.

Scientific Method

1.1. State the ProblemState the Problem

2.2. Gather InformationGather Information

3.3. Form an HypothesisForm an Hypothesis

4.4. Collect Data through ExperimentationCollect Data through Experimentation

5.5. Analyze Data and Form ConclusionAnalyze Data and Form Conclusion

6.6. Report ResultsReport Results

7.7. Propose a TheoryPropose a Theory

Lab: Ice Cream

Qualities of good ice cream?Qualities of good ice cream? Desired ingredients for great flavor and Desired ingredients for great flavor and

faster production?faster production? Differences in using different creams?Differences in using different creams? LIST on the board different traits….LIST on the board different traits….

The Scientific Method

1. Observations 2. Hypothesis 3. Experiment 4. Data 5. Conclusions

REVIEW: Parts of a Dairy Cow

OBJECTIVES COMPLETED1.Identify components found in milk.

2.Explain quality grades and classes of milk.

3.Identify major products that can be produced from raw milk.

4.Explain and define the scientific method.

5.Work in teams using the scientific method and make observations.

6.Evaluate changes in variables and make inferences.