DAIRY FOODS

COMPOSITION OF MILK Milk = Lacteal Secretion At least 3.25% fat and 8.25%

nonfat milk solids. What is the rest of milk

then? Water

MILK FAT%

NONFAT MILK SOLIDS (NMS) Proteins

Casein and Whey Enzymes

Lactose Sugar Combined glucose

and galactose. Minerals

Calcium, Vitamins

Vitamin D Fortified

6 ESSENTIAL NUTRIENTS Protein Carbohydrates (Sugar) Vitamins Minerals Lipids (Fats) Water

Nature’s Most Perfect Food

1 Gallon of Milk is equal to 8.6 pounds.

DAIRY PRODUCTS CONSUMPTION

UTAH AND MILK 85,000 = Number of Milk Cows 20,894 = Lbs of milk per cow. 1,796 Million lbs of milk. $319.5 Total Receipts from milk and cream.

US AND UTAH MILK PRODUCTIONTop 5 Milk Production

States1. California2. Wisconsin3. New York4. Idaho5. Pennsylvania

Utah and Milk 85,000 = Number of

Milk Cows 20,894 = Lbs of milk

per cow. 1,796 Million lbs of

milk. $319.5 Total

Receipts from milk and cream.

PASTEURIZATION Raising milk to a

minimum of 161 degrees for 15 seconds then rapidly cooled.

Destroys pathogenic (disease causing) bacteria.

HOMOGENIZATION Prevents milk-fat

from separating from liquid.

Breaks up fat globules to equal size.