MILK AND MILK PRODUCTS

Composition:
 Milk is a mixture of lipids, carbohydrates, proteins and many
other organic compounds and inorganic salts dissolved or
dispersed in protein.
 The most variable component of milk is fat followed by protein.
 The composition of milk varies with the species, breed, diet,
lactational period and interval between milking along with
individual variation.

Fat:
 The flavour of milk is due to milk fat.
 Milk fat or butter fat is of great economical and nutritive value.
 Buffalo’s milk contains 6.5% fat and cow’s milk contain 4.1%
fat.
 Each fat globule is surrounded by a thin layer which is
composed of a lipid-protein complex and a small amount of
carbohydrate.
 Milk fat contain about 64% fatty acids. Other lipid materials
present are phospholipids, sterols, free fatty acids, carotenoids
and fat-soluble vitamins.
 Carotenes are responsible for the yellow colour of milk fat.
 Geber test is used to know the percentage of gat present in
food.

Proteins:
 Milk protein contains proteoses, peptones and milk enzymes.
1. Casein:
 It constitutes 80% of the total nitrogen in milk
and contains 8.2% calcium and 5.7% carbs. It is
 precipitated on the acidification of milk to pH
4.6 at 20°C.
 It occurs as a colloidal protein calcium
phosphate complex.
 It is also a glycoprotein. It is a good source of
essential amino acids.
 It can be separated from milk by addition of
rennin.
 White colour of milk is caused by reflection of
light by the colloidally dispersed casein,
calcium and phosphorous.
2. Whey proteins:
 They are made of α- lactalbumin and β-
lactoglobulin, serum albumin,
immunoglobulins, enzymes and proteose-
peptones.
 These are not precipitated but are coagulated
by hear.
 Small amounts of lactoferrin and serum
transferrin are also present.
 Whey protein concentrates which are
produced by ultrafiltration techniques are
given in lactose intolerance individuals.

Carbohydrates:
 Milk contains 4-5% carbohydrate.
 The chief carbohydrate is lactose which on
hydrolysis gives glucose and galactose.
 Lactose has only one sixth sweetness of
sucrose.
 When milk is heated, lactose reacts with
protein and develops a brown colour. (non
enzymatic browning- Maillard reaction)
 Minerals:
 Chlorides, phosphates, citrates, sulphates and
bicarbonates of Na, K , Ca and Mg are present
which influence the condition of stability of
proteins especially the casein fraction.
 Cu and Fe are important in development of off
flavours in milk and milk products.
 Trace elements like Zn, Mb and I are also
present.

Enzymes:
 Enzymes found in milk originate from
mammary glands or may be released by
contaminating bacteria.
 Alkaline phosphatase exists as lipoprotein and
is inactivated by normal pasteurisation
procedures. Its activity is tested to determine
the effectiveness of pasteurisation.
 Milk lipase is responsible for the development
of rancid flavours in milk. Lipases may be
important in the development of desirable
flavours in some cheeses.
 Xanthine oxidase is a conjugated protein
complexed with FAD, iron and Mb. The
enzyme degradation of FAD gives FMN and
riboflavin.