milk defination, properties and nutrition
TRANSCRIPT
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MILK Definition, Composition, Physio-
chemical and Nutritional properties
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WHAT IS MILK?
• A white liquid extracted from the mammary gland of mammals.
• The first food and nutrition for the young. • Produced after the gestation period • A complete food. • In India, milk is usually from cow or buffalo
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MILK COMPOSITON
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MILK
Water Total solids
Fat(lipid)
True fat Associated substances
Phospholipids Cholesterol Carotene Vitamins
Solid non fat (SNF)
Lactose Nitrogenous substances
Protein Non-protein
Casein
Lactalbumin
lactoglobuli
n
Proteo-
peptone
Mineral matter
Other constituents
pigments
Dissolve gases
vitamins
Enzymes
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SPECIES WATER FAT PROTEIN LACTOSE ASH
BUFFALO 84.2 6.6 3.9 5.2 0.8
COW 86.6 3.8 9.1 4.9 0.6
GOAT 86.5 4.5 3.5 4.7 0.8
HUMAN 87.7 3.6 1.8 6.8 0.1
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FACTORS THAT AFFECT COMPOSITION
• Species • Breed• Individuality • Interval of milking • Completeness of milking • Frequency of milking • Irregularity of milking • Disease • Portion of milk
• Stage of lactation • Yield • Feeding• Season • Age • Condition of cow • Excitement • Drugs and other
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Properties of milk
• State of milk – Continuous phase
• Acidity – Amphoteric to litmus (red to blue; blue to red) – Titratable acidity due to casein, citrates directly proportional
to SNF Cow has 0.13 to 0.14 % (of lactic acid) Buffalo has 0.14 to 0.15%
• pH – Cow 6.4 to 6.6 – Buffalo 6.7 to 6.8
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• Density and Specific gravity – Cow milk SG 1.028 to 1.030 – Buffalo milk 1.030 to 1.032 – Skimmed milk 1.035 to 1.037
• Freezing point of milk – Cow as 0.547 ◦C – Buffalo as 0.549 ◦C
• Colour of milk – Milk can be white or has yellowish tint – Produced by colloidal dispersion of
casein and fat – Carotene gives yellow colour – Cattle feeds can deepen the colour
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• Flavour – Odour and taste – Lactose and salty minerals – Proteins damps the flavour – Sulfydryl compounds responsible
for the taste of heated milk – Added flavours
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PHYSIOCHEMICAL PROPERTIES
• Water – Dissolved of suspended – Most free others bound to milk proteins
• Milk fat – In small globules – Has fat globule membrane – Membrane contains phospholipds and protein complex – Rise up to surface when undisturbed – Forms a cream layer
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• Proteins – Essential and non essential – Casein, B-lactoglobulin, A-lactalbumin – Casein is 8% of total protein – Has A,B and gama – A has two sub parts calcium sensitive
and non sensitive – B lactoglobulin is known as whey and A
lactalbumin known as serum proteins • Sugar or lactose – Lactose fermented to form lactic acid – It as two forms A and B occur as
hydrate or anhydride – Responsible or sandiness in ice-cream
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• Phospholipids – Lecithin, cephalin, spingomylin – Provide richness in flavour, sensitive to
oxidation – Excellent emulsifying agent
• Cholesterol – Part of fat globule
• Pigments – Carotenes, xanthophyll, riboflavanins,– For colour, antioxident, precursor of vitamin A
• Enzymes – Analase for starch – Lipase for fat – Peroxidase for decomposition – Phosphate for phosphoric acid
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• Vitamins – Fat soluble K,A,D,E – B complex – Vitamin C
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NUTRITIVE VALUE OF MILK
• Proteins • Minerals • Vitamins • Fat • Lactose • Energy value
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CONCLUSION
• Milk is necessary for growth and health • Milk is a complete food • An important factor for a balanced diet
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