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Transcript of MILK
Canadian dominion’s first commissioner of agriculture and dairying, James Wilson Robertson. 1923 Federal grading of butter and cheese for export begins. 1932 Milk was first sold in plastic-coated carbonated milk cartons, which are invented by industrialist, Victor Farris. 1938 The Ontario Health Act required pasteurization of all milk and cream for human consumption. 1964 Milk was sold in plastic coated
cardboard milk cartons. 1965 Milk Act passed and the Ontario Milk Marketing Board (OMMB) was established to act as as intermediate body to buy all the milk produced in Ontario farms and sold that milk to the processors. TYPES of MILK by: Danielle Katrina D. Aquino Fresh milk (usually from cattle) is liquid whole milk from which milk fat has not been extracted. It is sold either as pasteurized, homogenized, and sterilized Whole Milk or Full Cream Milk which has all the original elements of fresh milk, may either be evaporated or powdered. Skim Milk or Nonfat Milk is a milk where most of the milkfat has been removed; it may be liquid or dried. Filled Milk is milk in which the butterfat has been substituted with one or more kinds of vegetable oil like coconut oil. Filled milk may either be evaporated or powdered. Flavored Milk are those flavored with chocolate, malt and fruits. It is given to those people who do not like to drink milk as is. Ultra-Heat-Treated (UHT) or Long- life Milk UHT milk has been heated to a very high temperature to destroy any spoilage micro-organisms, and then cooled quickly. Lactose-reduced Milk Lactose is the natural sugar in milk. Usually this milk has an enzyme added to it; enzyme breaks down the lactose to make it easier for lactose-intolerant people to digest. Organic Milk This has the same nutrition profile as it’s non organic counterparts, but milk has been obtained from cows on dairy farms that use organic produce. Soy Milk is made by soaking soybeans, grinding them with water. The fluid which results after straining is called soy milk. Powdered Milk is a powder made from dried milk solids. Powdered milk is easier to store than liquid milk, which will go sour after some time if not refrigerated. Milk Production Process Denisse Nanteza The Manufacturing Process Steps:
Cows in some dairy farms wander around and eat fresh grass.
In other farms, they are fed grain, hay, or silage (conserved forage) and remain all day in close quarters known as confined animal feeding operations (CAFOs), some of which house thousands of animals.
Dairy cows are milked twice a day using mechanical vacuum milking machines. The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk tank where it is cooled to about 40° F (4.4° C). Step 2 - Harvesting / Collecting Step 1 - Rearing Step 3 - Storing Milk is usually stored on the farm at 39 degrees Fahrenheit, or colder, for no more than 48 hours.
Vats and silos are agitated to make sure that the entire volume remains cold and that the milk fat does not separate from the milk. Step 4 - Transportation Milk is collected from the farm every 24 or 48 hours.
The tankers that are used have special stainless steel bodies which are heavily insulated to keep the milk cold during transportation to the processing factory.
After collection, milk is transported to factory sites and stored in refrigerated silos before processing. Step 5 - Lab Testing Samples from the bulk milk tanker are tested for antibiotics and temperature before the milk enters the factory processing area.
Farm milk samples are tested for milk fat, protein, bulk milk cell count and bacteria count. Step 6 - Processing Pasteurization The milk—either whole milk, skim milk, or standardized milk—is piped into a pasteurizer to kill any bacteria.
There are several methods used to pasteurize milk. The most common is called the high-temperature, short-time (HTST) process.
Whole milk, skim milk, and standardized milk must be heated to 161° F (72° C) for 15 seconds. Homogenization This prevents the milk fat from separating and floating to the surface as cream.
The hot milk from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a multiple-cylinder piston pump and is forced through very small passages in an adjustable valve.
he milk is then quickly cooled to 40° F (4.4° C) to avoid harming its taste. Separation The cold raw milk passes through either a clarifier or a separator, which spins the milk through a series of conical disks inside an enclosure.
A clarifier removes debris, some bacteria, and any sediment that may be present in the raw milk.
A separator performs the same task, but also separates the heavier milk fat from the lighter milk to produce both cream and skim milk.
For "whole milk," the cream is reintroduced until the fat content reaches 3.25%.
For "low fat milk," the fat content is 1%.
For "skim milk" (sometimes called nonfat milk) the fat content is .05%. Further processing/Fortifying Vitamins A and D may be added to the milk at this time by a peristaltic pump.
Includes micro-filtration, increasing the storage life by ultra high temperature (UHT) treatment, and mixing or culturing milk for flavored and yogurt products. Step 7 - Packaging The milk is pumped into coated paper cartons or plastic bottles and is sealed.
The bottles or cartons are stamped with a "sell by" date to ensure that the retailers do not allow the milk to stay on their shelves longer than it can be safely stored. Step 8 - Selling The milk cartons or bottles are placed in protective shipping containers and kept refrigerated. They are shipped to distribution warehouses in refrigerated trailers and then on to the individual markets, where they are kept in refrigerated display cases. VARIETIES of MILK Mary Leinne dela Peña The different milks tend to vary according to the way they are produced, and their fat content. Varieties of Milk Natural Whole Milk Whole Standardized Milk Whole Homogenised Milk Semi-skimmed milk - a fat content of 1.7%, compared to a minimum of 3.5% in whole standardised milk and 0.1% in skimmed milk Skimmed milk - has a fat content of between 0-0.5% and an average fat content of 0.1%. Skimmed milk therefore has nearly all the fat removed. 1% Fat Milk Organic Milk Jersey and Guernsey Milk Flavored Milk Heat-treated Milks Pasteurization - most popular method of heat treatment. Sterilized milk - goes through a more severe form of heat treatment, which destroys nearly all the bacteria in it UHT (Ultra Heat-Treated Milk) - a form of milk that has been heated to a temperature of at least 135ºC in order to kill off any harmful micro-organisms which may be present in the milk Evaporated Milk - is a concentrated, sterilized milk product Condensed Milk - is concentrated in the same way as evaporated milk, but with the addition of sugar Untreated Milk Filtered Milk - goes through an extra, fine filtration system, which prevents souring bacteria from passing through Dried Milk Powder - is produced by evaporating the water from the milk using heat. The milk is homogenized, heat treated and pre-concentrated before drying Homogenization - involves forcing the milk at high pressure through small holes. This breaks up the fat globe throughout the milk and prevent separation of a cream layer rules in order to spread them evenly Health Effects Rachel T. Bustillo Nutrients of Milk It is naturally a good provider of a whole range of nutrients essential to growth, development and maintenance of the human body and contains no artificial preservatives or colorings. Increased milk consumption has also been linked to reducing the risk of numerous health problems such as osteoporosis, cancer, cardiovascular disease, type 2 diabetes and obesity. Hypertension - known as “high blood” pressure - Many studies suggests that fat free or low fat milk, as part of a low fat diet, may help reduce the risk of hypertension. - Research shows that a low fat eating plan called “DASH”(Dietary Approaches to Stop Hypertension), which includes three servings of low fat dairy foods and 8 to 10 servings of fruits and vegetables. - Although the exact mechanisms involved are not clear, it is thought that the calcium, potassium, magnesium and proteins within milk are all likely to be involved. Bone health - Milk and dairy products are providers of calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development. - Dairy’s role in preventing osteoporosis (a debilitating, brittle bone disorder) in later life. Cancer - Calcium and a naturally occurring fat in dairy products known as Conjugated Linoleic Acid (CLA) have been suggested as protective components in colon cancer. - There is considerable evidence to suggest that milk has a protective effect on risk of both colorectal and breast cancer with increased intakes. - consume at least three servings of dairy products per day. - No other foods offer quite the same nutrients as milk and dairy products Obesity Teen Calcium Crisis - The teen years are a critical time to meet calcium recommendations since nearly half of all bone is formed and almost 15% of adult height is added. - Teenagers need 1,300 milligrams of calcium each day = 8 ounces glasses of milk. - The introduction of more milk flavor helps fight the nation’s calcium crisis. Teeth - The most abundant protein in milk is casein and is protective as it forms a thin film on the enamel surface which prevents loss of calcium and phosphate from the enamel when the teeth are exposed to acids in the mouth. - In fact, dentists recommend that milk is the only safe drink to have between meals (except for water) as it has been shown not to cause tooth decay even in conditions perfect for damaging teeth. Cardiovascular disease - A recent study in Welsh men found that those who drank the most milk had fewer heart attacks than those who had little or no milk in their diets. - A recent study in Welsh men found that those who drank the most milk had fewer heart attacks than those who had little or no milk in their diets. Type 2 diabetes - Studies suggest that regular consumption of low fat dairy products can help to reduce the risk of type 2 diabetes. - It is thought that this effect may be due to the combined effects of many beneficial nutrients found within dairy foods including calcium and magnesium, or the fact that dairy foods have a low glycaemic index, which helps to control blood sugar levels. Hydration - Milk is an excellent choice of fluid as it not only re-hydrates the body, but provides a host of beneficial nutrients and protects the teeth at the same time. - Re-hydration after exercise is particularly important to replace lost fluids, and a recent study in the USA found that chocolate milk helped the body to recover after exhausting exercise. Milk Myths Milk Myth #1: Drinking milk causes early puberty. - Children who consume more milk tend to have lower, rather than higher, body weights. Milk Myth #2: Drinking milk causes mucus. - Today's girls drink less milk than their mothers did. Thus, it is unlikely that milk is responsible for any change in the age at which girls enter puberty. - Milk may actually contribute to speeding up recovery, as drinking lots of fluids when you have a cold is important. Frozen dairy products and fruit smoothies may soothe a sore throat and provide important calories and nutrients when you are not eating much else. Milk Myth #3: Drinking milk causes kidney stones. - Research suggests that drinking milk is associated with lower rates of stone formation. Milk Myth #4: All milk contains antibiotics, except organic. - Every tanker of milk, whether from a conventional or an organic farm, is strictly tested for antibiotics. The whole load will be discarded if it contains even a trace amount of antibiotics and the farmer is financially responsible for the full tanker. - Chocolate milk also contains all the important nutrients inherent in milk important for bone health and other functions, including calcium, protein, magnesium, potassium, phosphorus, riboflavin, niacin, vitamins B12, A and K.. Milk Myth #6: People with lactose intolerance cannot drink milk or eat dairy products. - If someone with lactose intolerance consumes milk and milk products on a regular basis, there are positive changes in the gut that can result in increasing their tolerance level. Milk Myth #7: Growth hormones in milk are bad for you. - Considerable testing was done before rBST was approved for use by dairy farmers in the early 1990s. Studies have shown that milk from rBST-treated cows is identical to milk from untreated cows1 and the Food and Drug Administration (FDA) deems the use of rBST in dairy cattle a safe practice. Milk Myth #5: Chocolate Milk is "Soda in Disguise“ - This is particularly beneficial since excess fat around the trunk region of the body is associated with greater risks to health. - Studies have also shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen. - Contrary to popular belief, research has shown that people who consume milk and dairy foods are likely to be slimmer than those who do not. Popular Brands of Milk Kristine April Obal Anchor Type: Industry Industry: Dairy Headquarters: Auckland, New Zealand Parent: Fonterra agricultural co-operative
- is a brand of dairy products that was founded in New Zealand in 1886 and is one of the key brands owned by the New Zealand based international exporter Fonterra Co−operative Group.
Historically the Anchor brand of milk products in New Zealand was owned by the New Zealand Dairy Group which merged with Kiwi Co−operative in 2001 to form the mega dairy Co−operative Fonterra. Lactaid Milk tastes great because it's made from 100% real milk-so you get all the nutrients of regular milk, but none of the lactose. It's the brand people have taken comfort in for over 30 years. American Dairy AMERICAN DAIRY, INC. conducts operations in the People's Republic of China ("China") through its wholly owned subsidiary Feihe Dairy. Founded in 1962, Feihe Dairy is one of the leading producers and distributors of milk powder, soybean milk powder, and related dairy products in China. Feihe Dairy's 99% owned subsidiary Sanhao Dairy produces and supplies processed milk to Feihe Dairy. Horizon Horizon Organic is an American company, founded in 1991, that produces organic milk products. The company is owned by Dean Foods and its products are distributed by WhiteWave Foods. Horizon Organic is the largest supplier of organic milk in North America. Its products are sold in supermarkets and grocery stores. Horizon produces organic milk on a 4,000-cow dairy in Idaho (2,400 milking cows) and an 800-cow dairy (475 milking cows) in Maryland. The company also purchases the majority of its organic milk (more than 90 percent) from more than 550 dairies in 22 states. Nestlé Nestlé S.A. is a Swiss multinational nutritional and health-related consumer goods company headquartered in Vevey, Switzerland. It is the largest food company in the world measured by revenues. Silk Silk is a brand of soy milk and other dairy-substitute products, including soy yogurt and almond milk distributed by White Wave Foods, a subsidiary of Dean Foods. The name "Silk" is a portmanteau of "soy" and "milk". Golden Guernsey The Guernsey is a breed of cattle used in dairy farming. It is fawn and white in color, and is particularly renowned for the rich flavor of its milk, as well as its hardiness and docile disposition. The unique qualities of the milk produced by the Guernsey cow have made the breed world famous. The milk has a golden color due to an exceptionally high content of beta carotene. From the 1950s to the early 1970s, Golden Guernsey trademark milk was sold in the US and Canada as a premium product. Alaska Alaska Milk Corporation (AMC) is the leading milk company in the Philippines. It has consistently maintained its leadership in the canned liquid milk category (evaporated and sweetened condensed), thus, paving the way into growing Alaska into a mega-brand by competing in the powdered, ready-to-drink, and creams market. On-the-farm Pasteurization Video Presentation Nutrient Value