Fluid milk production

In the United States, 62% of fluid milk production is used for manufactured products, mainly cheese, evaporated and sweetened condensed milk, nonfat dry milk, and ice cream. Evaporated and condensed milk and dry milk are made from milk only other ingredients are added to make ice cream and sweetened condensed milk. 

SANDERS M E (1993) Summary of the conclusion from a consensus panel of experts on health attributes on lactic cultures significance to fluid milk products containing cu txae%. JDiary Sci. 76 1819-28. 

The milk production stage is the largest source of GHG emissions over the entire life cycle of fluid milk production. CH4 is generafed primarily through enteric fermentation of dairy cows and also through the microbial, anaerobic decomposition of manure. Manure deposifed on soil or handled as a solid, an aerobic process, emits little CH4. However, manure generates CH4 when stored under the aerobic conditions of a lagoon. 

Table 2.2. U.S. Federal Standards for Fluid Milk Products. 

Whole Milk. Most fluid milk is consumed in the form of pasteurized, homogenized, vitamin D-fortified whole milk. After standardization of the milk fat, which may vary from 3.0 to 3.8% (usually 3.25% in the United States), the milk is pasteurized, homogenized, packaged, and stored under refrigeration until sold. Its shelf life, as well as that of most other fluid milk products, is 10 to 14 days. The milk solids-not-fat content of 8.25% is required by most states in the United States, as well as in most other countries. 

U.S. federal standards have recently been established for several acidified fluid milk products that simulate such cultured products as acidified milk, acidified lowfat milk, and acidified skim milk (FDA 1981A). 

The specific gravities of fluid milk products at various temperatures were measured throughout the United States by Herrington for a committee representing 13 Federal Milk Marketing orders (USDA 1965). A unique method was developed whereby the weight of the sample required to fill a Babcock bottle from the 0% to the 4% mark was com-... 

Peeples, M. L. 1962. Forced convection heat transfer characteristics of fluid milk products. A review. J. Dairy Sci. 45, 297-302. 

Rambke, K. and Konrad, H. 1970. Physical properties of fluid milk products. Specific heat of milk, cream and milk concentrates. Nahrung 14, 475-485. 

Surplus milk is commonly stored as frozen skim milk and whole milk concentrate and used as ingredients in ice cream and other formulated food products. There has also been some interest in producing frozen milk concentrates to substitute for pasteurized and sterile fluid milk products (Webb 1970). 

Bakshi, A.S., Smith, D.E. 1984. Effect of fat content and temperature on viscosity in relation to pumping requirements of fluid milk products. J. Dairy Sci. 67, 1157-1160. 

Dogan, B., Boor, K.J. 2003. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl. Environ. Microbiol. 69, 130-138. 

Associations in the food and related industries collect data on everything from soup to nuts, including potato chips, pineapples, sauerkraut, and a host of other products. For example, the Milk Industry Foundation, whose main office is in Washington, D. C., assembles data on production, consumption, and sales of milk, fluid milk products, and cottage cheese for its membership. 

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