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 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
Since the beginning of time, people have been drinking milk. Even today you will find a gallon of milk in almost every refrigerator in America. Milk is, and has always been, a staple of our diet. Because it contains essential proteins, carbohydrates, fats, minerals and vitamins, milk is considered one of nature's perfect foods. Unfortunately, throughout the last century milk has been subjected to many forms of modern processing practices, which deprive milk from many of its natural qualities and benefits. Therefore many essential vitamins and enzymes are lost. Processing milk has altered one of nature’s perfect foods and changed it into something nature did not intend. Because of the abundant health benefits in raw milk, this report will explain why it should be made legal for consumers to buy throughout the United States.
When most people think of dairy animals they immediately think of a cow because that’s what they are taught growing up. More recently dairy goats operations have become more and more popular because of this dairy goat products will continue to be product in demand. In 2013 there were three hundred sixty thousand milking goats with Wisconsin being number one with forty six thousand milking goats . In the United States cow’s milk is most commonly consumed milk; but worldwide its goat’s milk that is most widely consumed. Milk overall is known as a natural source of nutrients, goats milk is a popular alternate to cow’s milk with it being easier to digest. Overall goats are much more efficient than dairy cattle. They produce more for their body size, the cost to raise them is much cheaper, and the components in goat’s milk are on a much higher scale than any dairy cattle.
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...
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.
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.
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
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...
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
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.
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.
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.
The NZ dairy industry plays a significant role in producing and distributing milk products domestically as well as internationally. It accounted for 3% of milk produced all over the world and earned NZ$ 13.2 billion in terms of export revenue, contributing 37% of total NZ industry export value in 2015 (DairyNZ, 2015, p.12). Although the NZ economy is dependent on the dairy industry, the NZ dairy industry is well-known as the least subsidized sector in NZ (IUF, n.d., p.1). It helps feed more than 100 million people worldwide, creates job opportunities, keeps interest at a low rate and encourages NZ government spending on other essential services (New Zealand Dairy Careers, n.d., n.p.g., 1). In this part, the history of the NZ dairy industry will be briefly outlined in order to demonstrate its successes and challenges throughout the history of its development.
The packaged milk category was originated in 1981 by (quaintly named) Milk Pak, which pioneered tetra pack milk in Pakistan. The supply chain involved collecting milk from rural areas across Punjab, processing the milk through UHT (Ultra-High Temperature Processing) treatment, and selling it to consumers in uniquely colored triangular and rectangular packs designed to prolong the milk’s quality. Milk Pak’s “Milk Packs” were very well-received and the brand soon became synonymous with quality milk. Its first real competition came in the form of Haleeb, which introduced distinctively blue tetra packs to the market in 1986.
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’...