Various sources of global milk supply are: cows- 1,379 billion lbs., buffalo- 215 billion lbs., goats- 39 billion lbs., sheep- 22 billion lbs., camel- 6 billion lbs.
With a total of 1,661 billion lbs. of milk supply worldwide. As mentioned in the above data the maximum percentage of milk around 83% alone is coming from the cows and rest from other animals.
Various primary products and by-products of dairy industry are as follows: -
Products : Milk, spreadable, cream, cheese, cultured milk, frozen desserts
By - Products : Whey, protein enriched non-whey.
Production volume of various milk products in U.S. in billion lb are:
Fluid and cream- 57.1
Ice cream- 0.8
Nonfat dry milk- 1.5
Dairy Processing : Raw milk undergoes processing at dairy industries for preservation and further utilization n making other dairy products.
1. Evaporated milk : Requires pre heating of milk to stabilize proteins and removing about 60% of the water from it. Milk fat should be at 7.5% while SNF be at 25%. Evaporated skimmed milk on the other hand should have 20% SNF with not more than 0.5% milk fat.
2. Condensed milk : concentrated milk having 7.5% milk fat and SNF at 25.5%, water is removed as in evaporated milk but further treatment is not done on condensed milk to prevent its spoilage.
3. Dry milk : Contains milk with less than 5% of water content to increase its shelf life.
4. Fermented dairy products : Biologically cultured milk products such as
buttermilk, yogurt, and other cultured milk products come under this category where proper conditions for inoculation, sanitation, incubation and acidification are maintained.