Whole milk

The ease with which the separated products leave the bowl determines the richness of the fat. Fluid whole milk enters the separator under pressure from a positive displacement pump or centrifugal pump with flow control (Fig. 1). The fat (cream) is separated and moves toward the center of the bowl, while the skimmed milk passes to the outer space. There are two spouts or oudets, one for cream and one for skimmed milk. Cream leaves the center of the bowl with the percentage of fat ( 30 40%) controlled by the adjustment of a valve, called a cream or skim milk screw, that controls the flow of the product leaving the field of centrifugal force and thus affects the separation. 

Clarification and homogenization precede evaporating and dryiag. Homogenization of whole milk at 63—74°C with pressures of 17—24 MPa (2500—3500 psi) is particularly desirable for reconstitution and the preservation of quaUty. 

Standards and definitions for whole milk powder, partiy skimmed milk powder, and skimmed milk powder have been set by WHO. This standard apphes exclusively to dried milk products as defined, having a fat content of not mote than 40 mol %. 

P ck g ing. Dry milk is packaged ia large bulk or small retail containers. A suitable container keeps out moisture, light, and air (oxygen). For dry whole milk, oxygen is removed by vacuum, and an iaert gas, such as nitrogen, is iaserted ia the heat space. An oxygen level of <2.0% is required by U.S. standard for premium quahty. 

Anhydrous Milk Fat. One high milk-fat material is butter oil (99.7% fat), also called anhydrous milk fat or anhydrous butter oil if less than 0.2% moisture is present. Although the terms are used iaterchangeably, anhydrous butter oil is made from butter and anhydrous milk fat is made from whole milk. For milk and cream there is an emulsion of fat-ia-semm, for butter oil and anhydrous milk fat there is an emulsion of semm-ia-fat, such as with butter. It is easier to remove moisture ia the final stages to make anhydrous milk fat with the semm-ia-fat emulsion. 

Nutritional Value of Milk Products. Milk is considered one of the principal sources of nutrition for humans. Some people are intolerant to one or more components of milk so must avoid the product or consume a treated product. One example is intolerance to lactose in milk. Fluid milk is available in which the lactose has been treated to make it more digestible. The consumption of milk fat, either in fluid milk or in products derived from milk, has decreased markedly in the 1990s. Whole milk sales decreased 12% between 1985 and 1988, whereas the sales of low fat milk increased 165%, and skimmed milk sales increased 48% (35). Nutritionists have recommended that fat consumed provide no more than 30 calories, and that consumption of calories be reduced. Generally, a daily diet of 2000—3000 cal/d is needed depending on many variables, such as gender, type of work, age, body responses, exercise, etc. Further, there is concern about cholesterol [57-88-5] and density of fat consumed. Complete information on the nutritive value of milk and milk products is provided on product labels (36) (see also Table 4). 

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

MS milk chocolate = 12% whole milk sohds, 10% hquoi, 32% total fat. 

MS milk chocolate = 20% whole milk sohds, 13% hquoi, 33% total fat. Total AA lecoveied = sum of individual amino acids (qv). 

Ingredient Whole milk A B C A B C A B Nondairy sour cream Liquid coffee whiteners Whipped toppings Cassinate-based cheese... 

Other dairy substitutes have penetrated the U.S. market to the extent of 1% for fluid whole milk, 58% for creams, <1% for low-fat milk, 6—7% for cheeses, 10% for evaporated and condensed milks, and 2% for ice cream (30). About 60% of the substitute and imitation cheese sold in the United States is being used as the cheese material for pi22a (2). 

Fig. 9. Drying profiles for single drops of whole milk at 94°C and 0.6 m/s relative air flow. The initial diameter of drop A = 1900/mi, initial moisture content = 2.6 kg/kg, dry basis drop B = 1470 /mi initial diameter and 2.4 kg/kg moisture.

Fig. 10. Free2e drying profiles for A, whole milk, and B, nonfat milk. Heat was transmitted by radiation from heated wires above the fro2en milk which rested in a transparent plastic tray. (-----------------------) is the induction period. Total pressure was 33 Pa (0.25 mm Hg).

VoU-last, /. full load, -macht, /. full power, power of attorney, -milch, /. whole milk. voUmundig, a. (of beer, etc.) full, having good body. 

Whole milk for human consumption is pasteurized at 75°C for a short time, and then re-cooled to 4°C immediately. This is done by contraflow heat exchange between milk entering and leaving the process, hot water and chilled water, in plate heat exchangers (see Figure 17.1) in the following stages ... 

Capsaicin is a nonpolar molecule it dissolves in fats and oils, not in water. This is why water does not take away the burning sensation, but whole milk or other fat-containing liquids or foods will. 

Bennett DA, Chung AC, Lee SM. 1997. Multiresidue method for analysis of pesticides in liquid whole milk. JAOACInt 80(5) 1065-1077. 

KNUDSEN J c, ANTANUSE H s, RisBO j and SKIBSTED L H (2002) Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry, Milchwissenschaft, 57, 543-546. 

Nonfat dried milk Dried buttermilk Whole milk (pasteurized) 0.05 - 0.17 N-Nitrosamine in Beers and Malt... 

Figure 5. Redistribution of higher molecular weight milk proteins on the SW 2000 column. Whole milk (100 yL) was fractionated under the conditions iruiicated in figure 4. A 100-yL aliquot of eluant collected from the shaded portion of the profile on the left was rechromatographed as shown on the right.

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