Milk

Question 1

Milk gross composition

Answer 1

• Water 87.%%
• Lactose 4.8%
• Fat 3.7%
• Protein 3.3%
• Mineral 0.7%

Question 2

Milk mineral & function

Answer 2

Calcium - strong bones and teeth
Zinc - immune system 
Riboflavin - health skin
Magnesium - muscle function 
Phosphorus - release of energy 
Protein - growth and repair
Carbohydrate - energy 
Vit B12 - for red blood cell

Question 3

Milk consumption

Answer 3

total milk and cream - decrease
whole milk - decrease
skimmed milk - remain
semi- skimmed - increase

Question 4

UK Milk intake

Answer 4

milk & cream (-40%)
Whole milk (- 85%)

Question 5

Uk cheese consumption

Answer 5

1. Cheddar remain
2. other hard type remain
3. Hard Edam remain
4. Soft natural cheese increase
5. Processed cheese increase then decrease
6. Cottage cheese decrease

Question 6

US Milk & cheese consumption

Answer 6

• big decrease in whole milk
• more lower fat milk
• no buttermilk
• increase in cheese

Question 7

Key issues changing food intakes

Answer 7

Since 1993 skimmed milks became more popular than whole milk

–Increasing consumption of poultry

–Butter was the most popular fat
1980 - margarine ; until late 1990s - reduced fat spreads

Question 8

Milk pasteurisation

Answer 8

• different to sterilisation; it is not intended to kill all pathogens

• High Temperature /Short Time (HTST): milk is forced between metal plates or through pipes heated on the outsideby hot water, and is heated to 65-70 °C for 15-20 mins

•Ultra High Temperature (UHT)

Question 9

Raw milk health risk

Answer 9

infected milk could spread TB

Question 10

Raw milk processed and sold as

Answer 10

48% milk liquid = [65% supermarket ; 55% doorstep]
24 % cheese
13% milk powder
15% other (butter, cream)

Question 11

World dairy trade

Answer 11

EU
> cheese US
> Whole milk powder/ Skimmed milk powder Asia & Africa

Australia 
> cheese US
> Whole milk powder/ Skimmed milk powder    Africa
> Whole milk powder    Asia
> Ingredient   EU

Intra - regional trade
= US
= S. America
= Africa
=  Ukraine
= EU 
= Asia

Question 12

Major dairy exporting countries

Answer 12

1. New Zealand
2. EU
3. Australia
4. US

Question 13

Major dairy inporting countries

Answer 13

1. US
2. Russia
3. Mexico
4. EU
5. Japan

Question 14

Dairy cow breed and the changing structure

Answer 14

1. Friesian (1. now dominant)
2. Shorthorn
3. Ayrshire
4. Other
5. Guernsey
6. Jersey

Increased productivity per cow

Question 15

US Dairy cow breed

Answer 15

1. Holstein
2. Brown Swiss
3. Ayrshire
4. Jersey
5. Guernsey

Question 16

Evolution of the UK Dairy Industry

Answer 16

no of dairy cow decrease, but average yield per cow increase

[same in US]

Question 17

EU Dairy farming

Answer 17

The biggest national decreases in the last 2 years were in The Netherlands (25%), Greece (22%), Italy (20%) and Portugal (20%)

In Spain, 43% of dairy farms have stopped milk production in the last 10 years

Question 18

number of EU dairy farms

Answer 18

fallen by 75000 (12%) in the last 2 years and 370000 (40%) in the last 7 years

Question 19

UK Number of dairy farms

Answer 19

~ 16000; mostly in England; wales; scotland

in 35% of herds in U

Question 20

Stock size in UK dairy industry

Answer 20

in 2004

• 35% of herds had fewer than 50 cows
• only 5.9% have herds of more than 200 cows

[only 37% of producers milk record (49% of cows)]

Question 21

Reasons for increased productivity

Answer 21

Genetics & nutrition

Question 22

Intensive dairy system

Answer 22

typified by confinemen housing in cubicles and reliance on stored feeds

Question 23

Extensive dairy system

Answer 23

typically including grazing management

- rotational, continuous, partial

Question 24

Organic Milk Production

Answer 24

• Demand growing by 25% yearly.
  [UK production 7 million litres in 95/96 to >300 million litres in 05/06]
• Liquid milk the major growth area (2/3 of production). Value about £100 million yearly.
• Potential – but currently only 1/30th of liquid sales.
• No use in food service and public sectors
• Imports likely to continue

Question 25

Problems of fatty acid enriched milk products

Answer 25

- labeling issues e.g.: | - ability to make claims difficult

Question 26

labeling issues e.g

Answer 26

- ‘A2’ milk – Devoid of A1 β-casein - Bedtime’ milk – Melatonin rich ``` - Product : produced place of origin GMO free vegetarian, gluten free no artificial additives active animal welfare program ```

Question 27

UK Milk Flow 2009

Answer 27

``` Dairy herd production > total milk production 98% > available human consumption 95% > delivered to dairies 50% > Liquid consumption 43% > Used in manufacture ```