Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 3 – Milk and dairy product composition 65 The earliest milk products were developed to conserve the principal constituents of milk in periods of surplus production. For example, nomadic people in Outer Mongolia process most of the milk they obtain in the short summer season into fermented milk, butter, and dried fermented milk products, some of which have very long or indefinite shelf-lives and can be used in the winter when fresh milk is sometimes unavailable (Orskov, 1995). Milk products are also easier to transport than liquid milk, a major consideration for nomadic herders; it is common for a family of herders in Outer Mongolia to move 6–12 times a year (Orskov, 1995). Milk products are also a means of diversifying the diet for these people. Milk products can also reach more distant markets: in some parts of the world, there has been a recent increase in demand for gourmet products from various milks (Holand et al., 2002). Products can be tailored to meet consumer demands and attract a higher price than raw milk. A fascinating account of the history of cheese-making is given by Fox and McSweeney (2004). The authors report that coagulation of milk by the in situ production of lactic acid was probably accidental, as lactic acid bacteria have the ability to grow in milk and produce enough acid to lower the pH of milk, causing the milk proteins to coagulate. Similarly, the use of rennets to coagulate milk may also have initially been accidental: before the development of pottery (~5000 BC), milk was commonly stored in bags made from the stomachs of slaughtered animals. Enzymes (chymosin and some pepsin) in the stomach tissue would have caused the milk to coagulate on storage. People would then have come to realize that the shelf-life of the curds could be extended by dehydration or by adding salts. Figure 3.3 shows the dairy commodity tree, a symbolic representation of the flow from a primary commodity to various processed products derived from it, together with the conversion factors from one commodity to another. For example, the extraction rate 14 for butter from whole milk is 4.7 percent, while it is 93 percent for butter from skimmed milk (first level processing). The skimmed milk can be converted into a range of products (second level), including skimmed-milk cheese (extraction rate 18 percent) and fresh whey, evaporated skimmed milk (extraction rate 40 percent), condensed skimmed milk (extraction rate 36 percent) and dry skimmed milk (extraction rate 10 percent). Some of these products can be further processed to give further products (third level), such as processed cheese from skimmed-milk cheese. When you consider that the products formed can vary with milk source (cow, buffalo, goat etc., although not all products are possible with all milks) and the large range of varying products present within some of these categories (e.g. cheese), an idea of the vast number of dairy products available is obtained. However, the majority of published research concerns cheese and fermented milk products, with particular emphasis on the microbiology of these products. Table 3.7 shows the composition of some of these products, excluding cheese. 14 Extraction rate relates to processed products only and indicates, in percent terms, the amount of the processed product concerned obtained from the processing of the parent/originating product, in most cases a primary product.
66 Milk and dairy products in human nutrition figure 3.3 Dairy commodity tree 1st level ESSB Commodity tree No.57 2nd level 3rd level Cow milk, whole (fresh) 0882 w. 5% < 5% w. 93% 85–95% w. 4.7% 3.5–6% w. 93% 85–95% w. 15% 10–30% 70–99% w. 80% < 80% Ghee 0887 Skim milk 0888 Buttermilk 0893 Butter 0886 Skim milk 0888 Buttermilk 0893 Cream fresh 0885 Skim milk 0888 Buttermilk 0893 Yoghurt 0891 0892 18% 40% 36% 10% 10% Cheese (skim milk) 0904 2/ Whey fresh 0903 Yoghurt 0891+0892 Skim milk evap. 0895 2/ Skim milk cond. 0896 2/ Dry skim milk 0898 2/ Dry butter milk 0899 Processed cheese 0907 Lactose ex 0173 Whey cond. 0890 Dry whey 0900 Whey cheese 0905 Processed cheese 0907 Reconstituted milk 0908 30–50% 20–45% Whole milk evaporated 0894 1/ Whole milk condensed 0889 1/ < 3% Casein 0917 Processed cheese 0907 10–20% 10–20% w. 73% 40–85% Dry whole milk 0897 1/ Cheese 0901 1/ Whey fresh 0903 1/ Including some skim milk 2/ Including some whole milk < Up to > More than More or less w. World average in recent years ex. Production derived from various different originating commodities Source: FAO, undated. 3.3.1 Milk classifications Milk can be classified according to its fat content, for example as whole milk, skimmed milk, semi-skimmed milk, low-fat milk and standardized milk. It can also be classified according to the processing procedures it has undergone, such as pasteurized milk, sterilized milk, extended shelf-life (ESL) milk and ultra-high-temperature (UHT)-treated milk, among others. The FAOSTAT definitions for various milk and milk products are given below in italics, where available. The FAOSTAT codes are given within brackets. CODEX definitions are given only where FAOSTAT definitions are not available or where additional information is needed.
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Chapter 4 - Milk and dairy products
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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