Composition of Milk

Composition of Milk
Definition:
Milk is a lacteal secretion practically free from colostrum and obtained by complete milking of animal. It is varies by Certain Physiological Factor.

·         Breed

·         Age of Lactation

·         Near to last of Gestation

·         Nutrition

·         Season

·         Health of Udder

·         Disease of animals

Two main things Present in Milk

1.      Water

2.      Total Solids

In milk other things which includes

·         Fat

·         SNF(Solid Not Fat)

·         Protein

·         Enzyme

·         Mineral

·         Vitamin

·         somatic cell

·         Leukocytes.

Normal numbers of Leukocyte in Milk are 100000-300000
Milk Contain:

1.      Water 87.25%.This may vary 80-90 depend on Species and Breed.

2.      Fat 3.8%

3.      Protein 3.5%

4.      Lactose 4.8%

5.      Mineral 0.65% (6-vitmin)

1-Water:

·         Water has largest part in Milk.

·         It holds total solid of milk and they remain partially suspended in Milk.

2-Fat (Creamy Taste)

·         It gives smoothnes&palateability

·         It gives creamy taste.

·         Fat is an early source of increase energy.

·         Also good Source of Vit.A and Vit.D.

·         Cholesterol and Phospholipid present in Milk Fat.

·         Fat are in the form of Globules when phospholipid are causing them to be separate attach with water.

·         Size and Arrangements of Fat globules affect the creamy, viscosity and churning of cream to butter.

3-Milk Protein:
Two type of Proteins.

1.      Casein Protein-Major portion 80% of total.

2.      Whey Protein-20%

1-Casein:

·         Solid particles in suspension in milk known as Myces (Casein)-leading to Colloidal suspension.

·         These are Phosphoprotein present only in Milk.

·         There precipitation occurs at 4.5pH leading to curd.

·         82% Casein in Cow milk in Pak.

2-Whey:

·         50% Lacto globulin.

·         20% Lacto albumin.

·         Blood serum albumin.

·         Minor Protein.

·         Enzyme.

4-Lactose:

·         Sweet taste of Milk due to Lactose.

·         Glucose+Glucose=Lactose.

·         Cattle milk contains lactose 4.5%.

·         Buffalo milk contains lactose 4.8%.

5-Milk Enzyme:

1.      Lipase:

·         Fat breakdown

·         Lipoprotein Lipase major attach with casein.

·         During Pasturization process we break the lipase enzyme to increase its shelf time.

2.      Proteases:

·         Break down of protein.

·         Plasmin is major Proteases in Milk.

·         Protein degradation can be undiscoverable and can be result in bitter off flavor.

3.      Lacto peroxidase:

·         Heat stable enzyme.

·         It is combine Hydrogen peroxide or Thyocyanate.it increase antibacterial property increase storage time.

4.      Vitamin:

·         Rich source of Vitamin

·         Vitamin A , D, E, K,B1(Thiamine) and B2(Riboflavin).

·         Vitamin C in poor amount.

·         Vitamin B also present.

7-Minerals:

·         Large in quantity: Calcium, Phosphorus, Potassium, Magnesium.

·         Small in quantity: Iron, Copper, Cobalt, Iodine, Ni, Mn, Si.

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