Biochemistry of Milk

https://www. healthination https://www.healthination.com/nutrition-essentials/nutrition-essentials/essentials-milk/

Composition of Milk Products Milk is a dense, colloidal emulsion produced by the mammary glands of animals. Contains valuable nutrients, including carbohydrates, protein, fat, minerals, and vitamins. amounts of each component is determined by breed and species of animal, animal feed, and lactation cycle Contains antibodies, which help protect the young that consumes it from becoming ill. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Composition of Milk Products Complete Protein Casein and whey are the two main proteins dispersed as colloids in milk Casein is easily coagulated by acids which causes the protein to settle out as white clumps, which separate from the liquid (curds or clots) Curdling can be prevented by thickening the milk, or the food to be added to it, with starch Fat Cow’s milk contains the most complex fats known—over 400 different fatty acids are found in cow’s milk Saturated fat Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Composition of Milk Products Carbohydrate Lactose (a disaccharide composed of two monosaccharides, galactose and glucose) is the sugar found in all varieties of milk Gives milk delicately sweet flavor Adds body to milk Lactose reacts with amino acids when milk is heated. This chemical reaction is what causes the tan color and slightly caramelized flavor of cooked milk products Minerals Calcium-phosphorus-sodium Trace amounts of iron, copper, iodine Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Composition of Milk Products Vitamins Contains some vitamins naturally and some vitamins from fortification riboflavin – vitamin B1 Thiamine – vitamin B2 niacin vitamin A Water Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

https://www.youtube.com/watch?v=0TpLXStKnJE

Milk Varieties Half-and-half 1% milk Kefir 2% milk Lactose-free milk Skim milk (fat-free) Soy milk Sweetened condensed Whole milk Yogurt 1% milk 2% milk Buttermilk Chocolate milk Cream Dried milk Eggnog Evaporated milk Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Raw milk https://www.youtube.com/watch?v=hHMJ0muAFaM

Milk Processing Fortification Addition of a nutrient to a food Fortification of milk happens before pasteurization. Vitamin D is added to milk so calcium and phosphorus can be more easily absorbed. Vitamin A is added to 1% and skim milk. Why? Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Milk Processing Pasteurization Milk is heated at very high temperatures in order to kill bacteria. 145°F - 150°F for 30 minutes 161°F – for 15 seconds 280°F – for 2 seconds (ultrapasteurization) Pathogenic microorganisms are destroyed and enzyme action is ceased. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Milk Processing Homogenization Fat globules in milk are reduced in size by forcing the milk through small openings under pressure. Homogenization breaks down fat and keeps it uniformly distributed rather than rising to top. Casein colloids surround fat particles keeping fat separated from each other and creating a stable colloidal dispersion throughout the milk. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

https://dairygood.org/Content/2016/Taking-Care-of-the-Land Milk technologies https://dairygood.org/Content/2016/Taking-Care-of-the-Land