milk by: allison huang,yun ting xu,katerina kountouris,yinan cho, qiujing hu 2.21.13 group #2

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Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

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Page 1: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

Milk

By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu

2.21.13 Group #2

Page 2: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Two major domesticated cattle

species

• Animal domestication• Earliest milk consumption

History of Milk

Page 3: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Different amongst different species

• Basic components of milk

• Cow's milk vs. human milk

Milk Composition

Page 4: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

•Whole milk (3.5%)•Reduced-fat milk

(2%)•Low-fat milk (1%)•Fat-free milk aka

Nonfat or Skim milk (0.2%)

-add back fat soluble vitamin

Different Types of Milk

Page 5: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

•Organic milk•Lactose-free milk•Flavored milk

Page 6: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• grazing-fresh grass

• Fed grain, hay, or silage

• Utilize growth hormones and antibiotics to increase milk production and decrease spread of diseases

Rearing

Page 7: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Hand milking–Flexible milking times

• Machine milking–Twice a day–A refrigerated bulk tank truck makes

collections from dairy farms every 24 or 48 hours.

collecting

Page 8: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• raw milk usually keep in a refrigerated bulk milk tank where it is cooled to about 40° F (4.4° C), or colder, for no more than 48 hours

• remains cold and that the milkfat does not separate from the milk.

storing

Page 9: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• milk is transported to factory sites and stored in refrigerated silos before processing.

• special stainless steel bodies-keep the milk cold

• Tanker drivers evaluate the quality of milk

transportation

Page 10: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• two sets of samples

• Farm milk samples are tested for milkfat, protein, bulk milk cell count and bacteria count.

• Samples from the bulk milk tanker are tested for antibiotics and temperature

lab testing

Page 11: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Spin milk through a centrifuge to separate the cream from the milk.

• cream and remaining-milk are mixed in different ratios depending on desired quality of milk- standardization

–whole milk-3.25% fat–low fat milk- 1% fat–skim milk(nonfat milk)-0.05% fat

Separation

Page 12: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Heat the milk to 161° F (72° C) for 15 seconds to kill bacteria

• cool again without allowing recontamination

Pasteurization

Page 13: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Pushing milk through an atomizer to form tiny fat

• Milk fat will not float to the top of the container

• Quickly cooled to 40° F (4.4° C) to avoid harming its taste.

Homogenization

Page 14: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• automatic packaging machines fills and seals the milk into paper cartons or plastic jugs.

• A “sell by” date is printed to show how long the milk will stay fresh.

• Keep refrigerated and delivery to the stores.

Packaging

Page 15: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Pasteurized milk vs. raw milk• Raw milk:

o milk that has not been pasteurized to kill harmful bacteria. It can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, causing numerous foodborne illnesses

• Pasteurization:o a process that kills harmful bacteria by

heating milk to a specific temperature for a set period of time

Milk Safety

Page 16: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• The Center for Disease Control and Prevention (CDC) has reported that the number of foodborne illness outbreaks in states where raw milk is banned is lower compared with the number that occurs in states that allow the sale of raw milk

• All sources of literature and data show that raw milk does fall into a "riskier" category of foods

Milk Safety

Page 17: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Pasteurized milk can readily spoil and could cause foodborne illness if not properly protected

• Temperature• Refrigeration• Harmful bacteria can grow rapidly in

milk about 45ºF• For each 18ºF increase in

temperature, the spoilage rate of milk doubles

Milk Safety

Page 18: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Human Milk• Protects infants from infection• Helps determine the type of bacteria

in GI Tract• Helps build up immune system• Positive effects on cognitive

development

Nutritional Value/Benefits

Page 19: Milk By: Allison Huang,Yun Ting Xu,Katerina Kountouris,Yinan Cho, Qiujing Hu 2.21.13 Group #2

• Bovine milk• Possible cancer prevention/tumor

growth• Antiviral functions• High amount of Oleic acid- lowers

cholesterol• Favorable omega-6 to omega-3 ratio

(low)• Triggers muscle protein synthesis

Nutritional Value/Benefits