Chapter 7 - Dairy Industry and Milk Production PDF

Chapter 8: Dairy production The country with the highest per capita consumption of fluid milk in 2022 was Belarus. The average person in Belarus consumed about 114.9 kilograms of milk in that year. Ukraine came in second with approximately 113.27 kilograms of fluid milk per person. Dairy Industry...

Chapter 8: Dairy production The country with the highest per capita consumption of fluid milk in 2022 was Belarus. The average person in Belarus consumed about 114.9 kilograms of milk in that year. Ukraine came in second with approximately 113.27 kilograms of fluid milk per person. Dairy Industry The dairy industry covers the production, processing & distribution of milk & milk products which is unique in its importance as it is concerned with the valuable food stuff universally consumed by man. The Philippine Dairy Situation Year 2000 Philippine Dairy Situation RDA (Required Dietary Allowance) for milk for Filipinos = 30 kg LME (Liquid Milk Equivalent) per capita per year Milk consumption per one Juan Dela Cruz (1993) = 16kg per year From 803 g mean one day per capita food consumption, milk and milk products account for 44g (5.48%) 44 x 365 days = 16,060 g Total milk required by 75M Filipinos = 30kg x 75M = 2,250M kg *117.3M (2023 Population) Local production = 10.21M kg https://www.fnri.dost.gov.ph/images/sources/SeminarSeries/47th/TS06_03_MLPDasco.pdf https://www.fnri.dost.gov.ph/images/sources/Semi narSeries/47th/TS06_03_MLPDasco.pdf Philippine Dairy Situation Milk consumption per one Juan Dela Cruz (2003) = ? 17,885g Milk consumption per one Juan Dela Cruz (2008) = ? 15,330g Milk consumption per one Juan Dela Cruz (2013) = ? 16,425g From 803 g mean one day per capita food consumption, milk and milk products account for 44g (5.48%) 44 x 365 days = 16,060 g Philippine Dairy Situation 2020, 2023 28M L 29.7K 96.6K 32.9K 36.2K Philippine Dairy Situation 2023 Philippine Dairy Situation 2023 Dairy imports (skim milk powder and fluid milk): 2.32M metric tons Leading sources imports: USA (36%), New Zealand (27%), Australia (4%) Dairy exports: 1 28 thousand metric tons Export destination: Vietnam, Malaysia, Bangladesh Milk Production in the Philippines and Selected Neighboring Countries, 1960-2018 Milk Production, Yield/cow, Per Capita Milk Availability, and Per Capita Milk Consumption Philippines has the lowest milk production/capita owing to the very low inventory of dairy animals and high human population Lactation yield per cow in the country is not the lowest among SEA countries but is much lower than that in Thailand and Vietnam. The milk consumption per capita in the Philippines of 15.66 lit is 120x higher than the milk production per capita of 0.13 lit Government efforts to develop the Philippine Dairy Industry Dairy Development Act of 1995 (R.A. 7884) Signed into law by President Fidel V. Ramos on 20 Feb 1995 and became effective on 12 Mar 1995. The act integrates all government dairy development programs into the National Dairy Authority or NDA. Dairy Training and Research Institute (DTRI) Organized in 1962 from the Dairy Husbandry Division of then Department of Animal Science UPLBCA Mandated to conduct research and training in dairy production and technology Breeds of Dairy Cattle Dairy cattle - dairy breeds of cattle were developed mainly from the taurine species Holstein and the Bos indicus breed Sahiwal (Australian Friesian Sahiwal) developed in Australia are being promoted by the government. In the selection of dairy cows, dairy operators look for properly attached udder and strong feet as best indicators that a cow will remain a high producer for a long time. Dairy Cattle Reproduction Milk production – dependent on reproduction since the production of milk is a secondary sex characteristic A month calving interval is ideal to maximize production and profit. A normal cow can be described as one that becomes pregnant on the first or second service and produces live healthy calf every 12 to 13 months. Milk composition, synthesis, and processing Structural Elements of milk Fat globules Milk plasma – milk minus fat globules Casein micelles – consists of water, protein and salt; heat stable at 140°C A Casein is the protein Salt – occurs as calcium phosphate and small amount of citrate B Milk serum – milk minus fat globules and casein micelles Cells - leukocytes C  Properties Of Milk 1. SOLUTION Properties 3. NUTRITIONAL VALUE Complete food for calves pH 6.7 Poor in iron and vit. C viscosity Low (2x of water) No antinutritional factor but Water activity 0.995 (high) has no dietary fibre 2. FLAVOR – fairly blend 4. SUBSTRATE FOR BACTERIA Lactose – sweetness Salt – saltiness Fats - creaminess Milk composition Raw Milk Milk Solids 12.6 Water 87.4 % % Milk solids-non- Milk fat 3.6% fat 9% Protein 3.4 % Lactose 4.9 % Minerals 0.7% Casein 2.7% Whey 0.7 % Milk composition https://www.gmanetwork.com/entertainment/celebritylife/food/53256/why-is-carabao-milk-the-most-complete-food/story Milk composition Wijesinha-Bettoni, R. and Burlingame, B. (2014) Factors affecting milk composition Varies depending upon the animals Specie – goats, cattle, carabao Breed – Saanen, Holstein, Indian Murrah Individuality – lactating, pregnant, dry Season – breeding season, weather Lactation period – start, peak, mid, late, dry Level of nutrition Management Milk Principal Components Lactose –milk sugar; the distinctive carbohydrate in milk made of glucose and galactose Fat –made up of triglycerides and lipids (phospholipids, cholesterol, free fatty acids, monoglycerides, and diglycerides) Protein – the principal protein of milk is caseins (αS1-, αS2-, β-, and κ-casein) which gives milk its white color; serum protein is whey Minerals - major minerals are K, Na, Ca, Mg, Cl, and P Milk components – Milk Fat (3.6%) Most variable of all the milk components It mainly consists of triglycerides while other fat components comprise of phospholipids, steroids, carotenoids, and fat- soluble vitamins A, D, E, and K Fat globules are 1-20 μm in size Milk components – Milk Fat color Cattle/Cow yellow carotene -precursor of vitamin A found in the fat Jersey/Guernsey - rich yellow color Holstein - pale yellow Goats and buffaloes white Carotene content - converted into colorless vitamin A Milk components – Lactose (4.9%) ❑Lactose is the major carbohydrate composed of D-galactose and D-glucose ❑Lactose has low solubility and about 25% sweet as sucrose Milk components – Milk Protein (3.4%) Contains all the essential aa needed by humans Milk components – Milk Protein (3.4%) The protein of milk is composed of casein and whey (serum protein): lactalbumin, lactoglobulin, serum albumin, and immunoglobulins Casein – most abundant protein in milk Lactalbumin - part of the enzyme system that synthesizes lactose in the mammary gland Lactoglobulin – carrier of Vitamin A Protein globulins - structural parts of antibodies that enhances immune system of young Milk components – Milk Protein (3.4%) ❑ Whey proteins are heat-labile, extensive denaturation occurring at 80oC ❑ Lactoglobulin is more heat-labile than lactalbumin Milk components – Minerals (0.7%) ❑Minerals present in milk are bicarbonates, chlorides, citrates, and bicarbonates of calcium, magnesium, potassium, and sodium ❑Milk is, however, low in Fe, thus young animals consuming nothing but milk may develop anemia Milk components – Enzymes Milk contains numerous enzymes (about 60) Source of enzyme: udder and bacterial sources Plasmin (protease) – this enzymes hydrolyses proteins. The activity of this enzyme is relevant in cheese ripening and stability of casein micelles Lipoprotein lipase – beneficial effects of this enzyme possible aid in initial digestion and absorption of milk lipids in the intestinal tract and flavor in certain cheeses made from raw milk Alkaline Phosphatase – it serves as indicator of pasteurization efficiency Lactoperoxidase – activated by addition of thiocyanate, as an antibacterial agent Milk nutritive value Vitamins: A – helps keep the intestinal tract and skin in proper repair B-complex D - added to most marketed milk E Milk is low in Vitamin C which prevents scurvy (a diseases characterized by bleeding, spongy gums, and loose teeth) Colostrum First milk produced by female mammal after the young is born Immunoglobulins (42-90mg/mL) vs 0.4-0.9 mg/mL in mature milk Higher in protein (5x more than whole milk) Higher in minerals (Ca, P, K, Mg) Higher in milk fat (6-7%) than the mature milk (3.6-4.0%) Lower in lactose (2-3%) than the mature milk (4.7-5.0%) Goat's milk - best alternative for colostrum and person with lactose intolerance Milk processing Dairy Technology Dairy technology may be defined as the application of theoretical and applied scientific knowledge to transforming milk into articles of commerce Milk processing - Separation ❖This process separates cream and skim milk ❖Methods of Separation: Gravity and Centrifugal separation ❖This process removes slime material containing heavy casein particles, leukocytes, larger bacteria, body cells from cow’s udder, dust and dirt particles, and hair Milk processing - Standardization ❖ It is the process of adjusting milk fat content into desired level ❖ Standardized milk, also known as skim milk, low-fat milk, contains less than 0.01 % fat Milk processing - Heat Treatment The main purpose of heat treatment of milk is to kill most of the disease-producing (pathogenic ) microorganisms and to enhance its shelf life Heat treatment causes change of milk color and aroma Casein is heat stable while heat causes denaturation of whey protein Milk processing - Pasteurization ❖ A process of heating fluid milk products to render them safe for human consumption by destroying the disease-producing organisms (pathogens) ❖LTLT - 63 degrees Celsius for 30 minutes ❖HTST – 72 degrees Celsius for 15 seconds Milk processing - Sterilization ❖ UHT (ULTRA HEAT TEMPERATURE)—Heat treatment at a temperature of 135– 150◦C for a holding time of 4–15 seconds that sterilizes the product for aseptic packaging to permit storage at ambient temperatures Milk processing - Homogenization ❖ Mechanical process of shearing milk fat globules via pressure to reduce the size of the fat globules and reduce the separation of the cream portion of the product ❖ Fat globules with 1-18 microns are reduce to 1 micron to prevent formation of cream layer during storage Milk processing - Reconstitution ❖ This process involves dissolving of milk powder in water. ❖The quality of whole milk made by this process is inferior due to the poor solubility of the whole milk powder. The inferior keeping quality of the whole milk powder as compared to non-fat milk powder (skim milk) is due to the oxidation of the milk fat during storage Milk processing - Toning ❖ Toned milk is obtained by blending locally produced milk containing high fat e.g. buffalo or sheep milk with water and non- fat dry milk (skim milk powder). ❖ By toning, the good flavor of the milk is retained by maintaining sufficient fat content and increase the amount of milk by adding reconstituted skim milk powder Milk products ❖ Commercial milk is available in various milk fat contents. ❖The term “milk” is synonymous with whole milk, which must contain not less than 3.25% milk fat and 8.25% solids-not-fat. Addition of vitamins A and D is optional ❑ Low fat milk – contains less than 3g fat per reference amount or 1 % milk fat ❑ Non-fat milk – contributes less than 0.5 g per reference amount or 0.2% milk fat Cream Butter prepared from milk by centrifugal Concentrated form of milk fat, separation: containing at least 80% fat Heavy cream contains not less than 36% fat Light/reduced fat butter - contains 40% and may be called “heavy whipping” cream fat Light whipping cream contains 30% or more Butter oil has at least 99.6% fat and milk fat, but less than 36% milk fat and may contains