Lecture_13___transportation_and_receiving

Lecture_13___transportation_and_receiving - Part II: Dairy...

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1 Part II: Dairy Foods Processing Carmen I. Moraru Cornell University Major global trade of dairy products 2004 data:
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2 U.S. utilization of milk Data for 1996-2006 Source: IDFA, Dairy Facts, 2006. 13.8% 35.0% 37.6% 13.6% 13.2% 37.2% 33.2% 16.4% 13.6% 40.0% 32.4% 14.0% 0% 10% 20% 30% 40% 50% 1996 2001 2006 Butter Cheese Fluid All Other Objectives of milk processing - Product safety - Products must not contain pathogenic bacteria, microbial toxins, toxic + carcinogenic substances, or any other harmful materials/compounds - Product quality - Nutritional value - Eating quality (taste, odor, texture, mouthfeel) - Appearance (color, shape, aspect) - Shelf life - Functionality / convenience (spreadability, whippability, reconstitution, etc.) - “Emotional” value - Process quality - Safety, convenience, environmental friendliness - Economic efficiency - Sustainability
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3 Simplified milk processing diagram Note: a safety assurance step (i.e. pasteurization) is included for all products Further processing into: whipped cream, ice cream sour cream, etc. BUTTER Buttermilk Churning Cream FLUID MILK Packaging MILK POWDER Drying CONDENSED MILK Condensing FERMENTED MILKS Culturing Pasteurization/ Sterilization Homogenization Standardization CASEINATES Precipitation MPC Purified fractions Membrane separation Protein fractionation Skim milk Separation CHEESE WHEY POWDER Drying WPC WPI Fractionation Whey Renneting Clarification MILK Milk: from farm to the consumer Milk production Collection Transportation Processing Packaging Storage of dairy products Distribution and retail FARM DAIRY PLANT Consumption CONSUMER
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4 Milk Transportation and Receiving Carmen I. Moraru Cornell University Raw milk transportation - After collection at the farm, milk must be immediately cooled. - The cold raw milk is transported to the dairy plants in cans (churns) or tankers. -
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Lecture_13___transportation_and_receiving - Part II: Dairy...

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