Deck 5: Milk and Milk Products

Question 1

Compare the United States to other leading milk-producing regions.

Answer 1

Major milk producing regions include the U.S., European Union, India, China, and Russia with E.U. leading the worldwide milk production at 333 billion lb., followed by the U.S. at 200 billion lb., India at number three with 119 billion lb., China at 82 billion lb., and Russia with 69 billion lb.
E.U. and the U.S. lead in the milk production due better feed and better milk breeding cows variety in their region.

Question 2

Describe the trends in milk production and cow inventory in the United States.

Answer 2

In U.S. more than 80% percent of milk produced is marketed as cream, fluid milk, cheese and butter. Where fluid and cream comprise 57.1 billion lb., cheese constituted 10.6 billion lb., yogurt 4.3 lb., butter 1.8 billion lb., ice cream 0.8 billion lb., and nonfat dry milk at 1.5 billon lb.
There were over 20 million cows in U.S in 1956 and decreased to 9.2 million by 2013.

Question 3

Describe the composition of milk and identify the key carbohydrates, proteins, minerals, and vitamins.

Answer 3

Milk is a colloidal solution of solid present in liquid. Milk consists of 88% of water, 8.65 SNF which are solids- not-fat, and around 4% milk fat.
Essential nutrient present in milk include-
1. Milk Fat: - Constituting 48% of the calories in whole milk, nearly 500 fatty acids and various fat soluble vitamins such as vitamin A, D, E, and K.
2. Carbohydrates: - Main carbohydrate in milk is lactose, constituting about 30% calories in milk. Lactose accounts for 48% of SNF in milk.
3. Proteins: - Casein is the major milk protein with approximately 82% of all protein content. While the overall protein content in milk is approximately 3.3%, accounts for 385 of total SNF and 22% of the total calories in milk.
4. Vitamins: - Consists both fat soluble (A, D, E, K) and nonfat (B and C) vitamins.
5. Minerals: - Milk contains high amounts of calcium and reasonably good amounts of phosphorous and zinc. Milk also contains variable content of Iodine.

Question 4

List the various primary products and by-products generated by the dairy industry and describe the total production volume of the basic dairy product classes in the United States.

Question 5

Compare the amount of milk required to produce a unit of various processed dairy goods.

Question 6

Describe dairy processing and the steps involved to create evaporated, condensed, dry, and fermented products.

Question 7

Compare the characteristics of various forms of crème and butter.

Question 8

Describe the regional concentration of milk and processed dairy production in the United States.

Question 9

Describe the nutritional contributions of the dairy industry to the human diet.

Question 10

List the various approaches to assuring the wholesomeness and safety of milk.

Question 11

Discuss the consumption trends of milk and dairy products and describe milk marketing in the United States.

Question 12

Describe the contribution of various livestock to the global milk supply.