Dairy industries use milk to produce a wide variety of processed products, including fluid milk, cream, butter and fermented dairy products like cheese and yogurt. Relative to other food sectors, dairy industries produce substantial environmental footprints at all steps of the value chain, from the production of feed for dairy cows to the distribution of milk and milk products. For instance, cheese is associated with a greenhouse gas emission of 5.9kg CO2 equivalents/kg, compared to 0.17kg CO2 equivalents/kg for peanut butter.
However, the dairy industries have made significant efforts in utilizing the by-products of milk product and processing, yielding both economic benefits and a reduction in wastage. In particular, skim milk, a by-product of cream separation, and whey, a by-product from cheese production, have received much attention due to their high commercial value. This paper discusses the efficient and effective conversion of milk production and processing by-products into valuable ingredients
Skim milk is obtained as a by-product of cream separation from whole milk. Due to its negligible fat content (0.02%, compared to 4.0% in whole milk) and hence unpalatability, skim milk was previously considered unsuitable for human consumption and hence used as an animal feed, the advent of spray drying led to its wide utilization as skim milk powder; the process allows for shelf life extension and economical transportation due to the reduction in weight and volume. Skim milk powder has been incorporated into many processed food products such as soups, sauces, bakery and confectionery products, and recombined evaporated milk. A wide range of milk protein products can also be produced from skim milk by varying the processing conditio...
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... with lactic acid bacteria (e.g. Lactococcus lactis subsp. Lactis) and aroma-producing culture (e.g. Leuconostoc cremoris).
Methods have been developed to produce lactic butter without yielding acidic buttermilk, which has little market value in comparison to sweet buttermilk. In the NIZO process, a lactic starter permeate is worked into sweet butter after churning, leading to production of sweet buttermilk that is highly resistant to autoxidation.
Buttermilk has been found to possess potential health benefits. It is abundant in biologically active membrane-derived lipids (e.g. anticarcinogenic and anticholesterolemic), such as glycosphingolipids and gangliosides. Proteins in milk fat globular membranes (e.g. butyrophilin) have also been found to possess anticancer and antimicrobial properties, and may play a role in some diseases like autism and multiple sclerosis.
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ø The concentration of Rennin Ø
The essay establishes the existing United States regulations, which is a huge result of many medical incidents which the federal and state government analyzes for the safety of the people, whom have many concerns that are placed upon raw milk cheese. Bilger also reflects upon the growing market of raw milk products, as well as the potential re-appearance for upcoming dairy farms and artisanal cheese manufacturers, which will at least justify the government cost-charge and cost-benefit analysis examining the safety of all the raw milk
Often described as “Nature’s Perfect Food”, milk is the foundation of life for all newborn mammals (Velten 10). Milk has played a central role in the American cultural and industrial landscape over the last century, binding farms with urban consumers, placing regulators at odds with producers, and inspiring a constant dance between producers, consolidators, nutritionists and end-users about how it is marketed and sold (Smith-Howard 368). As I have become older I have gained a new yet expected intolerance to lactose. I never used to have a problem when I was little but as food economies are changing, so are our products. By the 1950s, consumers demanded standards for dairy products while also developing a growing concern about health issues caused by dairy fats (Smith-Howard 368). This puts all of us at risk for certain diseases including osteoporosis and heart disease. The females of all mammal species can produce milk but cow milk dominates commercial production. Cow’s milk was initially intended only for baby cows. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Humans are the only species that drink milk after infancy.
This article goes into depth on the different components that make up breast milk’s nutrient content. The article also goes over the different types of milks that a mother produces when feeding her infant. It also brings up that every mother’s milk is different because breast milk will change itself based on an infant’s nutritional needs. Both authors work at the Center for Interdisciplinary Research for Human Milk and Lactation which means both authors have a strong knowledge about breast milk. All sources they
Although the milk itself does not have a very long life, other foods and some dairy products can be made using it. Cheese would be the main example of this, which can be produced simply by the curdling of milk. Rennin, found in the substance rennet, is a milk-coagulating enzyme capable of assisting in the production of cheese. Therefore the temperatures at which the milk and rennet coagulate best at in this experiment, are
The first thing to consider when looking into the production of animal products is what the animals rely on: food. The production of animal feed includes the use of gr...
Cheese is a very famous food that is can be used in many dishes for example main course and desserts. Cheese is a food that is made from a milk based. This milk can come from various sources for example cows and goats. Water content is remove fully from the milk. The function of this process is to improve and concentrated the protein, fat and other nutrients in the cheese. It also use to increase the life time for the cheese. The cheese making is one of the examples for the biotechnology.
What Makes Human Milk Special? (Mar-Apr 2006). New Beginnings Vol. 23 No.2 , pp 82-3.
Dairy Cows have been used by humans for thousands of years for their milk and meat, they were domesticated around 8,500 years ago and were introduced into New Zealand in around 1814. Since then cows have made a massive impact of the economy and meat & Dairy production. Today there are around 1.3 Billion cows worldwide. Left to live naturally, they live to between 15—20 years old. To live and produce good milk, Dairy cows require fresh grass and air. They function best living in open areas in small packs, as it allows them to be relaxed and stay reasonably fit. “Dairy cattle at all stages of their lives require food which is adequate to maintain their health, vigour,satisfactory growth, production and reproduction...The provision of an adequate supply of water is critical for maintaining dairy cattle health and welfare. The way in which daily water requirements are supplied varies between farms. Different classes of dairy cattle have wide variations for water needs during the year which, if not adequately fulfilled, can lead to rapid deterioration of animal health and welfare.”- Code of dairy cattle welfare issued under the animal welfare act 2010. Over time cows were used both for meat and milk, however, farmers found that specialising them and growing larger udders would be more of a benefit in milk production than trying to maintain their health to produce both. In 2006 New Zealand’s dairy cows produced 15,000 tonnes of milk. In the same year, we drank 90.0 Litres of Milk, 7.1 kgs of Cheese and 6.3 kgs of Cheese (per person, average). Overtime New Zealand diary cows have thrived in the climate and now the New Zealand owned dairy company, Fontera is one of the worlds largest companies. One of the main welfare issues with dairy c...
Pasteurization is a process that kills microbes mainly bacteria in food and drink such as milk, juice and others. Louis Pasteur was the first to discover inactivation of microorganisms by heating for the prevention of spoilage of wine in 1860 (Pescott et al., 1990). The purpose of pasteurization is not to sterilize a substance but to eliminate the disease causing pathogens. In food industry, particularly in dairy farming, many heating processes are present among the different types of fluids. Processes like sterilization, chilling of milk and pasteurization are strictly required to be cheap.
Apart from having UK as the major market in the 1970s, the industry decided to explore South East Asia not only to avoid increasing trade barriers from the UK intention to join the EU, but also to seek for diversification of products (Conforte et al., 2008, p.4). Because South East Asian markets were not suitable for butter and cheese, the dairy industry had invested in R&D to manufacture the milk powder, which was the fundamental ingredient for today’s product mix (Conforte et al., 2008, p.4). Such expansion of the international market was a contrast to the consolidation at
The production of beef produces requires a lot of energy and leaves a huge carbon footprint on planet earth. The process of producing beef goes far beyond raising cattle. It includes heavy water use, immense amounts of land to grow grain and/or corn, and requires an almost endless amount transportation. We have to consider not only the amount of land the cattle physically occupy, but also the amount of land used to grow the huge amount of food they require. To put it into perspective, the production of beef uses “30% of the earth’s land mass” (Peta 2013). In addition, it takes 31.5kWh of energy to produce 1lb of beef, approximately 58lbs of CO2 emissions (Federal Register 2010). Speaking of energy, the amount of grain fed to cattle is staggeringly high. Including beef cattle and dairy cattle if all that feed “were consumed directly by people, the number of people who could be fed would be nearly 800 million" (Pimentel, David 2014). And yet another aspect of this, perhaps an externality effect on the environment is deforestation, land dehydration, and contamination of water sources from runoff.
More specifically it is important for us to understand the effects of cow’s belching on the environment because they are producing as much carbon dioxide as cars. At about twentysix to fifthythree gallons of methane, it has proven to be a serious problem. This excess methane acts as a sheet over our atmosphere that further warms the earth. As the world population continues to increase, so will the need for cow meat and milk. The increase in cows to meet the needs of the growing population will surely prove detrimental to the environment.
Food manufacturers use chemical in food processing because of huge economical profit. It is always cheaper to make low quality food rather than healthy food. Food manufacturers’ objectives are to find cheap methods to gain higher profit. The application of techniques such as pasteurization, fermenting and pickling are often use in food companies to prevent food from spoiling ahead of time. Their intention is to stock the food for a long period of time without worrying about early deterioration that can lead to major financial loss. Food companies use antibiotics in chicken, and steroids in cow to stimulate their growth. In an experiment, it was shown that injection of growth hormone in cow improves and stimulates milk production (Baldwin, 1995). Companies’...