May 21, 2020 Introduction Composition of Milk Milk Flavour Physical properties Nutritive Value Various Milk Products Contents

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Milk n Milk Product

Flavour of Milk
• The Flavour of milk is mild & slightly sweet. The characteristic mouthfeel is due to the presence of emulsified fat, colloidally dispersed proteins, the carbohydrate lactose, & milk salts.
• Fresh milk contains acetone, acetaldehyde, methyl ketones, & SFAs that provide aroma.
• “Flavour treatment” to standardize the odour and flavour typically follows pasteurization. In this treatment process, milk is instantly heated to 195 F (91 C) with live steam (injected directly into the product, and subsequently subject to a vacuum that removes volatile off-flavours and evaporates excess water produced from the steam Less desirable, “barny” or rancid flavours, or other “off-flavours,”may be due to the following o Slightly cooked flavour from excessive pasteurization temperatures. o Animal feed, including ragweed and other weeds, or wild onion from the field. ob Lipase activity causes rancidity of the fat, unless destroyed by the heat of pasteurization. (Or, the short-chain butyric acid may produce an off-odour or off-flavour due to bacteria rather than lipase in the emulsified water of milk. ob Light-induced flavour changes in the proteins and riboflavin because vitamin B acts as a photo synthesizer. o Stage of lactation of the cow.
Physical Properties

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Acidity:
fresh milk pH is 6.5-6.7 at Cb Viscosityb: depends on the amount of fat, size of fat globules & extent of clustering of globules. Homogenization & ageing ↑ the viscosity
Freezing point
-0.55°C addition of 1% of water to milk FP by -Cb Boiling point
100.2°C

146 Calories
49% Fat
30% Carbohydrates
21% Protein
Nutritive Value

o
Good quality protein & BV is over 90%. Lysine is abundance.

o
Easily digestible fat containing 2.1% linoleic acid, 0.5% linolenic acid & 0.14% Arachidonic acid.
o Only substance that contain lactose which is essential for o Synthesis of myelin sheath (galactose) o Favors the growth of lacto bacillus in intestine & decrease the pH thus favoring Ca absorption.
o Also increases the permeability of Small Intestine for Cab
o Poor source of iron & vitamin C.

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