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Milk is the first food of young mammals produced by the mammary glands of female mammals. It is a mixture of fat and high-quality protein in water and contains some carbohydrate (lactose), vitamins, and minerals. Milk and milk products may be obtained fro
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Introduction Milk is the first food of young mammals produced by the mammary glands of female mammals. It is a mixture of fat and high-quality protein in water and contains some carbohydrate (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on cow’s milk and milk products. While fluid milk contains a very large percentage of water, it may be concentrated to form evaporated milk and cheeses. Throughout the world, it is used in a variety of ways, such as a beverage, cheese, yogurt, or in soups and sauces. By law, milk and milk products must contain a designated percent of total milk solids (all of the components of milk except water), and also, the milk solids, not fat (MSNF) (all of the components of milk solids not including fat). The butterfat component of milk is the most expensive component of milk and its level determines if milk is offered for retail sale as whole milk or at some lesser percentage of fat, such as 2 % milk, 1 %, 1/2 %, or fat-free. Milk may be cultured, dried, fortified, homogenized, or pasteurized and used to create products with different taste, texture, nutritive value, and shelf life. It may be processed into products such as buttermilk, cheese, cream, ice milk, ice cream, sour cream, and yogurt with different levels of fat content. Dried milk is
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added to a multitude of foods. It may be added to foods to increase the protein or calcium value. The top eight milk-producing states produce 196.2 billions of pounds as follows: California Wisconsin Idaho New York Pennsylvania Texas Minnesota Michigan All others Source: USDA (2011)
21.1 % 13.3 6.8 6.5 5.4 4.9 4.5 4.3 33.1 %
Total Milk Production has gone from 165.3 billions of pounds in 2001 to the 196.2 billion pounds in 2011 shown above. High temperatures may curdle milk; therefore, care must be taken in the preparation of foods with milk. Milk requires safe handling and cold storage. Milk is not well tolerated by a large portion of the population. The milk sugar, lactose, is not digested by persons lacking the enzyme lactase.
Definition of Milk Milk means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which may be
V.A. Vaclavik and E.W. Christian, Essentials of Food Science, 4th Edition, Food Science Text Series, DOI 10.1007/978-1-4614-9138-5_11, # Springer Science+Business Media New York 2014
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202 clarified and may be adjusted by separating part of the fat there from; concentrated milk, reconstituted milk, and dry whole milk. Water, in a sufficient quantity to reconstitute concentrated and dry forms may be added. (FDA)
Further useful Food and Drug Administration (FDA) definitions, such as that for cheese, appear later in this chapter.
Composition of Milk Milk varies in physical and chemical composition depending on such factors as age and breed of the cow, activity level, stage of lactation, use of medication, and interval between milking. It consi
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