Latte macchiato

A macchiato is coffee with frothed milk on top. The Macchiato, also known as the Caffe Macchiato or Espresso Macchiato, has a bolder flavor than many other coffee drinks. It’s comprised of a small amount of steamed milk with a lot of espresso. In Italian, macchiato means “spotted”.

Because the macchiato is usually made using just a small amount of milk, it has a much stronger flavor than other coffee drinks. It’s also much smaller than other drinks, with a standard serving clocking in at just 1 1/4 ounces (37 ml). A macchiato will have a flavor that is slightly more intense than a cappuccino. But the milk makes it less bold than a straight shot of espresso.

Different between latte macchiato and caffè latte
*Caffè latte: milk added to espresso, mixed drink, emphasis on coffee.
*Latte macchiato: espresso is added to milk, more foam, half or less espresso, layered drink, emphasis on milk.
Latte macchiato

Fortification of milk

Although milk is one of the most nutritious foods and it contributes to total daily energy intake as well as other macro and micronutrients, it is not a good source of several micronutrients like copper, iron and vitamins C, D, K and some B-complex vitamins.

Milk also lacks some of the nutraceuticals such as omega-3 fatty acids such as α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and dietary fiber.

Fortification of milk with micronutrients play a major role in relieving nutritional deficiency problems in humans. It can improve the palatability and sensory of the products. The consumer benefits from healthy products that provide alternatives sources of micronutrients to meet their nutrient requirements.

The dairy industry benefits from the development of fortified products that are tasty and appealing and can be advertised as having high mineral contents.

Fortification can be defined as the practice of deliberately increasing the content of an essential micronutrient, i.e., vitamins and minerals (including trace elements) in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health.

Milk is a preferred food for fortification because it is readily available, widely accepted, and frequently fed to young children. It is economical when compared with, for example, supplements, and is a commonly used food in the home.

The micronutrients which are commonly used in the fortification of the food products  such as milk and its products are:
• Vitamins and co-vitamins
• Essential minerals
• Essential fatty acids
• Essential amino acids
• Phytonutrients
• Enzymes

Milk products have been fortified with vitamins since the 1930’s when an industry wide program for vitamin D fortification was initiated in an effort to prevent infantile rickets, a bone disease of children related to vitamin D deficiency. This practice, which was recommended by the American Medical Association’s Council on Foods and Nutrition, was credited as instrumental in the near eradication of this disease in the US and elsewhere during this period.
Fortification of milk

Source of bacteria in milk

Milk is none of the most valuable foods for humans and young mammals. It also provides an excellent medium for the growth of bacteria which may spoil the milk or render in unsafe for human consumption or unfit for further processing.

Some bacteria are normally present in the udder of the cow, and these may contribute to the bacterial flora of the milk. However, unless the udder is infected, it is not considered to be an important source of such microorganisms.

In addition of udder, the exterior of the udder, the bedding on which the cow lies, food eaten by the cow, the milker (hands, nose and throat), the air in milking barn, water used to wash the udder, and milking and storage equipment are considered to be the source of bacteria.

In the handling of milk upon delivery to the processing plant or dairy, further sources of contamination may be encountered.

The hairs of the cow are always covered with dirt and dust and it is impossible for the milker to avoid a considerable amount do this dirt falling into his milk pail. Every one of these hairs which finds its way into the milk will furnish large quantities of bacteria for contamination.

Cows suffering from disease like salmonellosis, tuberculosis, and brucellosis may shed the bacteria that cause these diseases onto their milk.

In order to limit the number of bacteria present in raw milk, certain precautionary procedures are ordinarily applied. The flanks, udder, and teats of the cow should be washed, treated with a sanitizing solution, and dried before milk is drawn. Large dairy farms often have a special wash pen for cows to be milk.

It is essential to cool the fresh milk as quickly as possible. The temperature to which milk can be cooled on the farm will depend on the facilities available.

If mechanical refrigeration is available then the milk can be cooled to 3 - 5 °F and the frequency of delivery to the processing plant need no more than three times a week.

Utensils, including the milking machine, should be cleansed and disinfected either with live steam or with a solution of chlorine (about 200 ppm of available chlorine). Bulk milk tanks may be cleaned manually with detergent and water at about 54.5 °C, the sanitized with chlorine solution, or cleaned mechanically with detergent and water at 65.5° C, and finally sanitized with chlorine solution.

Outlet valves and the outside of the tanks must be cleaned and sanitized manually. Cleaning in place (CIP) may be used to clean, sanitized, and rinse the pipe line and the bulk milk line tank of a vacuum or pressure system is available.
Source of bacteria in milk

Blue Cheese

Blue cheese may be made from raw, heated or pasteurized whole milk or from skim.

The earliest makers of blue cheese used bread to begin production of the distinctive mold and then waited patiently for the veins of mold to grow and spread naturally between the curds.

Consumers need to ask for a taste before buying moldy chees. A good always is flavorful but never is sour or harsh.

Penicillium roquefortii is primarily responsible for ripening blue cheese. Proteolytic enzymes from the mold act to soften the curd and thus to produce the desired body in the cheese.

This cheese is a heterogeneous microenvironment comprising different habitats for microorganisms in the core with its fissures and piercing channels and on the surfaces of the cheese.

Gorgonzola cheese

Most blue cheese are pierced at specific times during aging to allow the molds access to more oxygen once they have used up the supply inside the cheese.

A complex microflora develops ripening and adapts to the pronounce pH and NaCl gradients and the large variation in content of O2 and CO2.

The best known varieties today, worldwide are considered to be Gorgonzola, Roquefort, Stilton and Danablu, all which have been granted the status of Protected Designation of Origin.

Roquefort is the original blue cheese. The designation ‘Roquefort’ is applicable only to cheeses made from ewe’s milk in the area of France.

Gorgonzola is the principal blue mold cheese of Italy where it is claimed to have been made in the Po Valley since 879 AD.
Blue Cheese

Dairy by-products

In dairy industry butter and cheese are main products while buttermilk is by-product.

Buttermilk is fermented milk with characteristically sour taste. The tartness of buttermilk is due to the presence of acid in the milk.

Today it becomes common to produce cultured buttermilks from skim or whole milk. The culture most frequently used is Streptococcus lactis, perhaps also spp. cremoris.

The most significant by-product from dairy processing industry is whey, generated from the cheese-making process. Liquid whey is the part of milk that separates from the curd during cheeses production. Approximately 80% of the milk that is used to make cheese is converted to whey, or about 1 gal of whey per pound of cheese.

Once considered a waste product is now widely accepted to contain many valuable constituent.

A number of opportunities exist for the recovery or utilization of the lactose and protein content of whey. It can be fed to animals as is or dried and can also use for animal and human diets.

The components of whey include beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, lactoferrin, immunoglobulin, lactoperoxidase enzymes, glycomacropeptides, peptones, lactose and minerals.

Other dairy by products include:
*Casein is the solid residue obtained from rennet coagulation of defatted milk. By definition, it contains at least 80% protein.
*Dried skim milk is sometime used in starter diets due primarily to its excellent digestibly and amino acid balance. It protein content is about 34%.
Dairy by-products

Microorganisms in milk

As drawn from cow’s udder , milk seldom , if ever, is free from microorganisms; bacterial, molds, and yeasts are usually present in small numbers.

Possible sources of contamination during production, storage and processing including:
*Inflammation of udder
*Animal itself: skin of teats and udder
*Condition at the milking area
*The milking operator
*Utensils and equipment used during processing
*The air and environment

Contamination occurs when microorganisms enter into the milk. The control of microbial activity in milk and milk products, especially the control of bacterial and bacterial growth, is the most important function in the handling and manufacturer of dairy products.

Raw milk, when improperly handled, may undergo any of several adverse changes. It may become sour due to the growth of bacteria that produce lactic acid.

Some bacteria, especially coliforms, ferment milk and produce gas. Clostridium butyricum, Candida pseudotropicalis and Torulopsis sphaerica are some of the organisms which produce gas in milk while fermenting the lactose.

Raw milk may also be subject to peptonisation (digestion of casein), the formation of rope (viscous polymer of sugars), and sweet curding, when bacterial growth is not controlled.

Enterobacter aerogenes, Micrococcus spp. Streptococcus spp. etc cause ‘ropy milk’. They cause the milk to become viscous or stringy, and produce a gummy substance in the medium.

Dairy herds are tested for tuberculosis and tested for and vaccination for brucellosis, and most milk is pasteurized to prevent the transmission of a variety of food –borne disease. However, some pathogens may be survive the pasteurization process, possibly because they may be protected by fat in which they may become encapsulated.

Research shows that 70-90% of raw milk samples tested contained psychotropic bacteria capable of producing proteinases that were active after heating at 149 °C for 10s.

Grams positive psychotropic bacteria also can produce lipases in milk which is associated the development of rancid flavor in UHT milk.

Microorganisms in milk

Cow’s milk in general

There are many different dairy cattle breeds. The Holstein breed outnumbers all others used in the United Sates for the production of milk.

Jersey and Guernsey breeds tolerate hot weather better than Holsteins, hence may be the predominant types used for the production of milk in hot weather in certain areas.

Milk is a precursor for many food products. Research efforts have been progressing with increasingly sophisticated approaches that now include genomics and proteomics.

Cow’s milk contains an average of 3.8% fat (called butter fat), 3.3% protein, 4.8% lactose (a 12-carbon sugar), 0.7% ash (minerals), and 87.4% water.

The major proteins of cow’s milk, known as casein, is not one but a group of related proteins. They are bound together with calcium phosphate into particles known as micelles. In one unit, it contains the essential and non-essential amino acids, as well as calcium and phosphorus needed to build bone, muscle and tissue in the newborn.

Milk also contains vitamin and other nutrients in small amounts, making it the most complete of foods.

The genetics and nutrition of dairy cows affect the composition of milk. There are large differences milk fat content among different breeds of dairy cows, ranging from 5.1% for Jersey to 3.7% for Holstein-Friesian cows.

Likewise, Jerseys produce milk with 3.8% protein compared to 3.1% protein for milk from Holstein-Friesian cows.
Cow’s milk in general