Agrarian industry

1. Regarding Milk
Anujin Myangankhuu
12.01.2014

2. • Milk is a white liquid produced by the
mammary glands of mammals.
• It is a mixture of fat and high quality
protein in water and contains some
carbohydrate (lactose), vitamins, and
minerals.
• As an agricultural product, milk is
extracted from mammals during or
soon after pregnancy and used as food
for humans.
Introduction

3. • Humans first learned to regularly consume the milk of
other mammals following the domestication of animals
during the Neolithic Revolution or the development
of agriculture.
• This development occurred independently in several
places around the world from as early as 9000–7000 BC
in Southwest Asiato 3500–3000 BC in the Americas.
• The most important dairy animals
—cattle, sheep and goats—were first
domesticated in Southwest Asia, although
domestic cattle have been independently
derived from wild aurochs populations
several times since.

4. • Milk and milk products may be obtained from
different species, such as goats, sheep and
horse.
• Milk may be cultured, dried, fortified,
homogenized, or pasteurized, and used to
create products with different taste, texture,
nutritive value, and shelf life.
• The females of all mammal species can by
definition produce milk, but cow milk
dominates commercial production. In 2011,
FAO estimates 85% of all milk worldwide was
produced from cows.

5. MILK PRODUCTION IN THE WORLD
• In 2009, the largest producer of milk and milk
products was the European Union followed by India,
the United States, China, Germany, Brazil, and
Russia. All European Union members together
produced about 138 million tones of milk in 2011.
• Increasing affluence in developing countries, as well
as increased promotion of milk and milk products,
has led to a rise in milk
consumption in developing
countries in recent years.

6. RANK COUNTRY PRODUCTION(tonnes)
1 United States 90,865,000
2 India 54,000,000
3 China 37,419,500
4 Brazil 32,304,421
5 Russia 31,576,047
6 Germany 30,506,929
7 France 23,983,196
8 New Zealand 20,053,000
9 Turkey 15,977,837
10 United Kingdom 13,884,000
Top 10 cow milk producers in 2012

7. COMPOSITION OF MILK

8. • WATER
• CARBOHYDRATE
• FAT
Lactose is the main carbohydrate
that exhibits low solubility. It is
converted to lactic acid.
The completeness of milking determines richness of the
fat content. Fat has a low density, and may easily be
centrifuged or skimmed off of the milk yielding low-fat or
skim milk. Fat content in milk may vary greatly in
calories.
Water content of milk is dependent upon the
synthesis of lactose. Without some water in the
milk, milk would be a viscous secretion composed
mostly of lipid and protein and would be extremely
difficult to remove from the gland. Upon birth, the
mammalian neonate is not able to seek out its own
water supply and would dehydrate rapidly without
the water component of milk.

9. • PROTEIN
• VITAMINS and
MINERALS
 80% of the milk protein is casein. The caseins
are a group of similar proteins and its pH is
4.6.
 20% of the milk protein is whey. It includes
the lactalbumins and lactoglobulins. And
whey proteins are more hydrated than casein
and are denatured and precipitated by heat,
rather than by acid.
 Milk contains both water-soluble and fat-
solublle vitamins.
 Minerals such as calcium and
phosphorus are present at levels of
approximately 1% of milk. Calcium is
combined with the protein casein as
calcium caseinate, and with phosphorus
as calcium phosphate and as calcium
citrate.
 Other minerals present in milk are
chloride, magnesium, potassium, sodium
and sulfur.

10. MILK PROCESSING
Pasteurization
It means that the milk has been heated up to a temperature high
enough to destroy any germs that could make you sick. The heat
also destroys enzymes that make milk spoil, so pasteurized milk
stays drinkable for a longer time.
Pasteurization doesn’t kill all micro-organisms in milk, but is
intended to kill some bacteria and make some enzymes inactive.
temperature Duration
63’C 30 or more minutes
72’C 15 sec
88’C 1 sec
90’C 0,5 sec
94’C 0,1 sec
96’C 0,05 sec
pasteuriser

11. Sterilization of milk occurs at the following time ad
temperature:
• 138-150’C for 2-6 seconds- ultrapasteurization or ultrahigh
temperature (UHT) processing.
• With this treatment, milk is sterilized by reaching
temperatures beyond the normal pasteurization temperature,
and packaging too, is sterilized. Thus, it is aseptically
packaged, and the milk does not require refrigeration until it
is opened.

12. Homogenization
• The primary function of homogenization is to prevent creaming,
or the rising of fat to the top of the container of milk.
• The purpose of homogenization is to break down fat molecules
in milk so that they resist separation.
Some characteristics of homogenized milk include the following:
 No creaming or separation of cream to the top of the container
 Whiter milk due to a finer dispersions of fat. There is an increase in the
absorption and reflection of light due to the smaller fat particles.
 More viscous and creamy milk due to a greater number of fat particles.
 More bland due to smaller fat particles.
 Decreased fat stability as fat globule membranes are broken.

14. TYPES OF MILK
1) Fluid milk
Milk may come from different animals. Its 80% comes from cow. Milk
appears white due to the reflection of light from colloidally dispersed
casein protein and calcium phosphate particles in the milk dispersion.
The butterfat and caloric content of milk are as follows:
Flavored milk contains fat, protein, vitamin, and mineral contents similar
to the milk to which the flavoring was added. It will vary in caloric and
carbohydrate values according to added ingredients, yet there is no
appreciable effect on the availability of calcium or protein to humans
when normal quantities of chocolate are added to milk.
Type of Milk Fat percent Calories
Whole 3.25% 150 cal/8 oz.
Reduced fat 2% 120 cal/8 oz.
Low-fat or light 0.5, 1.0% 100 cal/8 oz. (1%)
Nonfat, fat-free/skim <0.5% 90 cal/8 oz.

15. 2).Evaporated and Concentrated Milks
3). Dried milk
Dried milk powder may be processed from
either pasteurized whole or, more commonly, from
nonfat milk. The drying process has no appreciable
effect on the nutritive value of milk. Most nonfat
dry milk is fortified with vitamins A and D.
Evaporation and condensation, coupled with
packaging in cans, extends the shelf life of
milk. Cans of evaporated milk may be
adequately stored for extended time periods,
although undesirable color or flavor changes
may occur after one year. Once the can has
been opened, it should be refrigerated and
can be held for up to 1 week.

16. 4). Cultured milk/Fermentation
Cultured products are fermented by the addition of bacterial
cultures, such as Lactobacilli and Streptococci, to fluid dairy
products. Earlier, warm milk from various animals was preserved
for several days or weeks, with no need for refrigeration, by the
addition of a small milk culture from a preceding batch.
-The following are examples of some commonly cultured milk products:
o Buttermilk
o Cultured buttermilk
o Sour cream
o Yogurt
o Acidophilus milk
o Specialty milk

17. OTHER MILK PRODUCTS
• Butter • Cream
• Cheese
• Icecream
• Airag – Айраг

18. Airag – Айраг
• Fermented Mare's Milk (often known "Kumys")
• Airag is the traditional national beverage of Mongolia. The
most important animal of the Mongols is the horse. Horses
don't only serve as riding animals, the mare's milk also has a
special status.

19. Preparation
• The milk is filtered through a cloth, and poured into a large open
leather sack (Khukhuur), which is usually suspended next to the
entrance of the yurt. Alternatively, a vat from larch wood (Gan),
or in modern times plastic, can be used. Within this container, the
milk gets stirred with a wooden masher (buluur).
• The stirring needs to be repeated regularly over one or two days.
Traditionally, anyone entering or leaving the yurt would do a few
strokes. The fermentation process is caused by a combination of
lactic acid bacteria and yeast, similar to Kefir. The stirring makes
sure that all parts of the milk are fermented equally.

20. Use
• Airag refreshens and sparkles softly on the tongue. It contains a
small amount of carbon dioxide, and up to 2% of alcohol. The
taste is slightly sour, but quite agreeable after getting used to it.
The exact taste depends both of the characteristics of the
pastures and the exact method of production. The beverage is a
rich source of vitamins and minerals for the nomads.
• Hospitality mandates to present a bowl of airag to each visitor.
A Mongolian will normally empty it, but it is also acceptable to
just take a sip and return the bowl. To reject the offer right
away would be gravely impolite.
• Similar to Isgelen Tarag (Kefir), it is possible, but not as
common, to distill Airag into Mongol Arkhi (milk liquor).

21. Health Questions
• Mare's milk is usually not consumed raw, because it
tends to have a strong laxative effect (that effect can
also be applied for medical treatment). Instead, it
almost always gets fermented into Airag.
• Fermentation destroys the lactose in milk, converting it
into lactic acid, ethanol, and carbon dioxide. This
makes Airag acceptable for lactose intolerant people,
which includes many Mongolians.
Without fermentation, mare's
milk contains significantly more
lactose than milk from cows or yaks.