Inorganic compounds contain mainly other atoms.In milk the whey proteins are present as a colloidal solution and the comparatively larger caseins as a colloidal suspension (see figure 2.6).Fat with a high content of high-melting fatty acids is hard.There are two ways to make caseinate particles flocculate and coagulate:Note: If a large excess of acid is added to a given coagulum, the casein will redissolve, forming a salt with the acid. The crystallization curve is based on analysis made by the NMR method.Model of a protein molecule chain of amino acids, the amino and carboxyl groups.Proteins are an essential part of our diet. Please note that entering your e-mail address here does not mean that you subscribe to any newsletters.Gain access to the contents of this book by filling out the fields in the form.

Breed will also affect milk composition (Table 1). It differs greatly from normal milk in composition and properties. It differs greatly from normal milk in composition and properties. This is partly due to the lower ambient temperature and partly to differences in the cows’ diet. R in the figure stands for organic material bound to the central carbon atomThe amino acids in Figure 2.24 are the building blocks forming the protein, and they are distinguished by the simultaneous presence of one amino group (–NHProteins are built from 20 amino acids. 0

This operation is called neutralization and the chemical formula:The particles present in a solution – ions, molecules or colloids – are influenced by forces which cause them to migrate (diffuse) from areas of high concentration to areas of low concentration. There are, however, many bacteria that produce this kind of enzyme. A change in colour reveals that the milk contains phosphatase. If the hydrophilic sites are removed, water will start to leave the structure. startxref 0000001905 00000 n endobj This results in colostrum coagulating when heated. Refer to the food/analyte matrix on the Foods and Analytes page of this website to determine which TDS foods are analyzed for each analyte group. Within certain limits, time and temperature can be balanced against each other. The temperature of inactivation varies from one type of enzyme to another – a fact which has been widely utilized for the purpose of determining the degree of pasteurization of milk.

endobj

The molecules can then form solid substances, Three ways of symbolizing an ethyl alcohol moleculeCows’ milk consists of about 87 % water and 13 % dry substance, table 2.1.

Certain foods are analyzed for mercury. The following chapter describes the frequently used components in dairy processing. endobj Average size 3 – 4 μm.If milk is left to stand for a while in a vessel, the fat will rise and form a layer of cream on the surfaceMilk fat is liquid when milk leaves the udder at 37 °C. Lipase splits fat into glycerol and free fatty acids, see figure 2.40. Most infants require a term formula with iron. The quantity of lipase in milk is believed to increase towards the end of the lactation cycle. The diffusion process continues until the whole solution is homogeneous, with the same concentration throughout.The sugar molecules diffuse through the permeable membrane and the water molecules diffuse in the opposite direction in order to equalize the concentration of the solution.Osmosis is the term used to describe the spontaneous flow of pure water into an aqueous solution, or from a less to a more concentrated solution, when separated by a suitable membrane. If the acid and alkali are mixed in certain proportions, the resulting mixture will be neutral, with no excess of either hydrogen or hydroxide ions and with a pH of 7. But if they are heated to temperatures above a certain maximum their structure is altered. Water molecules held by the hydrophilic sites of κ - casein form an important part of this balance. Some of the proteins contain lipid residues and are called lipoproteins. These compounds are then conveyed to the cells of the body where they are used as construction material for building the body’s own protein. 0000002125 00000 n The most important and most widely used method of indicating their specific characteristics is to measure the Iodine value at different times of the year. endobj

This can cause serious problems, as the enzyme is very resistant to heat.Fig 2.40 Schematic picture of fat splitting by lipase enzymeLactose is a sugar found only in milk; it belongs to the group of organic chemical compounds called Lactose and sucrose are split to galactose, glucose and fructose.Breakdown of lactose by enzymatic action and formation of lactic acid.Vitamins are organic substances that occur in very small concentrations in both plants and animals. endobj 116 0 obj Size 0.1 – 20 μm. 120 0 obj Cream plug formation in milk as a function of pasteurization temperature. Milk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water (Ahmad et al., 2008; Ozrenk and Inci, 2008).The quality of milk products is reliant on milk composition … 0000001098 00000 n Methional or 3-mercapto-methylpropionaldehyde is the principal contributor toFactors related to sunlight flavour development are:See also Chapter 8 concerning maintenance of the quality of pasteurized milk.When fat globule membranes are damaged, lipolysis can release fatty acids.The breakdown of fat into glycerol and free fatty acids is called Milk is heat treated at the dairy to kill any pathogenic microorganisms that may be present. Fresh milk does not coagulate on boiling but a surface film is produced that contains casein and calcium salts.

The series of reactions, occurring between amino groups of amino acid residues and aldehyde groups from milk carbohydrates, is called the Maillard reaction or browning reaction. endobj Due to the complex nature of the casein molecules, and that of the micelles formed from them, precipitation can be caused by many different agents.

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