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Essay / Research Paper Abstract
This 12 page paper relates the issues around milk manufacturing, storage, processing and microbial issues. Milk is one of the most prevalent beverages in the Western diet, and communities throughout the world view milk as a form of basic sustenance. Over the course of the last century, the development of methods for manufacturing, storing and processing milk products has reduced health threats directly related to microbial issues. Bibliography lists 8 sources.
Page Count:
12 pages (~225 words per page)
File: MH11_MHMilkMa.rtf
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last century, the development of methods for manufacturing, storing and processing milk products has reduced health threats directly related to microbial issues. At the same time, they have also
resulted in the development of a number of different milk products, all of which being with whole milk. Whole Milk Ingredients, Manufacturing and Storage The production
of beverage milk consists of a major segment of the dairy industry. The manufacturing process includes clarification, separation of milk fat (for the creation of lower fat milk beverages
and other products), pasteurization (to reduce microbial presence) and homogenization (to create a consistent product) (University of Guelph, 2003). The way in which raw milk becomes any of a number
of beverage milk products depends on the process utilized by a dairy. Milk has seven primary components: water, protein, fat, sugar, minerals, vitamins and enzymes (CDC, 2003). "It
could also be described as a true aqueous solution of lactose, salts and a few other minor compounds, which is emulsified with fat and supports a colloidal dispersion of proteins.
The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals" (CDC, 2003). Milk is also considered an excellent natural source of
calcium, phosphorus and riboflavin (CDC, 2003). Raw milk, milk after it has been taken from dairy bovine but before any specific processes
have been conducted, generally has a fat content of 4% or higher, but the fat content in whole milk that is sold in most stores is generally around 3.4%.
The reduction in the milk fat content usually occurs as a result of skimming some of the fat from the raw milk, but some dairies skim all of the fat
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