1. Biochemistry of Milk

2. https://www. healthination

3. 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.
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4. 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.

5. 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.

6. 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.

8. 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
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9. Raw milk

10. 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.

11. 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.

12. 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.

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