Prevention
• Make sure milking equipment is operating
properly
• Try to have cows remain standing for a time
period after milking
• Use separate cloths or towels for each cow
to clean the teats
• Immediately after milking, dip each teat
with a teat dip solution
Milking Cows
Mastitis
The antibiotic residue in
milk is zero
Human allergies to antibiotics
Effects on processing properties
Sequence of Events
Reproductive Cycle
Calving
82 d
Calving
283 d
---------------------------------------------------------------Pregnant
Not Pregnant
Lactation Cycle
305 day lactation
Calving
Calving
60 d “Dry”
----------------------------------------------------------------120
90
Lactation Curve
Milk
lb/day
60
30
60
90
Days Postpartum
305
Dry
Body Condition Scoring - Scale 1 -- 5
Body Condition
score = 1
Body Condition Scoring - Scale 1 -- 5
Body Condition
score = 2
Body Condition Scoring - Scale 1 -- 5
Body Condition
score = 3
Body Condition Scoring - Scale 1 -- 5
Body Condition
score = 4
Body Condition Scoring - Scale 1 -- 5
Body Condition
score = 5
Milk
• Definition
– “Milk is the lacteal secretion, practically free
from colostrum, obtained by the complete
milking of one or more healthy cows,
containing not less than 3.25% of milkfat and
not less than 8.25% of milk-solids-not-fat”
Milk Composition
•
•
•
•
•
87.3% water
3.7% milkfat
3.4% protein
4.9% lactose
0.7% ash
Milk Factoids
• ~ 12 % of the
American
household’s total
food expenditure is
for dairy products
• Milk and milk
products provide 10
% of total calories in
the U.S. food supply
Milk Consumption and Usage
1992
1996
(Million Pounds)
Fluid products
58.5
Manufactured Products
Butter
American Cheese
Other Cheeses
Ice Cream
92.2
30.48
29.26
20.19
14.19
59.3
91.5
26.19
32.55
21.39
15.25
Milk Fat
• Most variable component of milk
• 97-98% triglycerides (short- and long-chain
fatty acids with different degrees of
saturation)
• Fat droplets, encased in part by proteins,
form the cream of milk
• Synthesis of fatty acids
– Non-ruminants- glucose precursor
– Ruminants – volatile fatty acids
Milk Protein
• Major groups
– caseins (82%) – 4 types; precipitate from skim milk at pH 4.6
– whey proteins (18%) - alpha-lactalbumin and betalactoglobulin
– Other proteins (minor amount)
•
•
•
•
Enzymes
Transport of nutrients
Disease resistance (antibodies, etc.)
Growth factors
• Growth and development of neonate
– Appropriate amino acid profile
– Growth factors
Milk Lactose
• Unique to the mammary gland
• Major carbohydrate in milk
• Disaccharide composed of glucose and
galactose
• Attracts water movement into mammary
secretory cells
Minerals
• Milk minerals provide necessary components
for skeletal development of the young
• Calcium and phosphorus are main milk
minerals and are necessary for bone
formation
From farm to market
• Cooperatives
– Michigan Milk Producers Association
• 3 billion lbs/year, 11th in U.S
• Owned by producers; 100% of net margin returned
to producers at end of year
• Market the farmers’ milk to bottlers, processors &
other manufacturing
Where is Michigan milk used?
•
•
•
•
•
•
Butterball Farms
Entenmann’s
Elias Brothers
Great Lakes Caramel
Nestle
Hunt-Wesson
•
•
•
•
•
•
Butter patties
Pastries
Ice cream
Caramel Apples
Frozen dinners
Snack pudding
Milk pricing example
• Component pricing
–
–
–
–
Butterfat: $1.67/lb x 3.5 lb = $5.85
Protein: $1.68/lb x 3.16 lb = $5.31
Fluid carrier: $.28/cwt x 93.34 = $.26
Price differential =
$1.32
• Blend price
• Over-order Premium
$12.74
$13.15
Grades of milk I
• Refer to quality of milk
• Grade A
– 1) Temperature: cooled to 45 °F (7 °C) or less
within 2 h after milking, provided that the blend
temperature after the first and subsequent
milkings does not exceed 50 °F (10 °C)
Grades of milk II
• 2) Bacteria:
– a. Less than 100,000 CFU/ml of milk
– b. Less than 300,000 CFU/ml as commingled
milk prior to pasteurization
• 3) Antibiotics
• 4) Somatic cell counts (SCC) not to exceed
750,000 per ml
Grades of milk III
• Grade B
– bacteria 1,000,000 CFU/ml
– SCC 1,500,000/ml
Precautions for the producer
• Herd health
– Disease
– Antibiotics
• Added water
• Sanitation program
Processing Terminology
Homogenization
• Reduction of fat globules from 3 - 20 µm
diameter to <2 µm
• Prevents cream from rising to the top
Processing Terminology: Pasteurization
By law, all fluid milk sold for human consumption must be
pasteurized
• Purposes
– primary: destroy pathogens
– secondary: destroy spoilage organisms
• Pasteurizing occurs at
– 145 ° F for 30 min
– 161 ° F for 15 s
– 191 ° F for 1 s
– 212 °F for .01 s
Fluid Milk Products
• Whole Milk: >3.25% milkfat, >8.25% milk
SNF (solids not fat)
• Lowfat Milk – ½ -- 1 ¼% milkfat, >8.25% milk
SNF
• Skim Milk - <1/2% milkfat, >8.25% milk SNF
• Half-and-Half
• >10.5% but <18% milkfat
Ice cream and frozen desserts
• Composition
– ice cream
– >10% milkfat; >20% total milk solids
– must contain >1.6 lb total solids/gallon
– Reduced fat ice cream
– 25% reduction in fat content
– Lowfat ice cream
– 3 g fat per serving (1/2 cup)
– Nonfat ice cream
– 1/2 g milkfat per serving (1/2 cup)
Other products
•
•
•
•
•
Cottage cheese
Cheeses
Whey powder
Butter
Powder
• Long shelf life, reconstituted to use in
bakery products and other foods
• Major export product
Fermented dairy foods
• Yogurt
– Produced by adding a bacteria (lactobacillus) to milk
– Bacterial action produces lactic acid
– The lactic acid will then make the milk curdle yogurt
• Buttermilk
• Sour cream
Milk Required to make:
One pound of:
Butter
Whole milk cheese
Requires:
21.2 lbs of whole milk
10.1 lbs of whole milk
Ice cream ( 1 gallon ) 12.0 - 15.0 lbs whole milk
Cottage cheese
6.25 lbs of skim milk