Introduction & Milk composition
8 important questions on Introduction & Milk composition
What is the concentration of proteins in milk in % of total protein
Total Caseins -- 79.5
- alfa s1 -- 30.6
- alfa s2 -- 8.0
- beta -- 28.4
- kapla -- 10.1
Total Whey Proteins -- 19.3
- alfa-lactalbumin -- 3.7
- beta-lactoglobulin --9.8
- BSA -- 1.2
- Immunoglobulins -- 2.4
- NPN and prothese peptone -- 2.4
What are the proteins present in Serum?
- Alfa-lactalbumin
- Beta-lactoglobulin
- Blood serum albumin (BSA)
- Immunoglobulin (A, G, M)
- Many other proteins in low concentrations
- serum proteins are globular proteins, like most other proteins in nature
- Denatured during heating, precipitation on casein micelles
What is the most important function of lactose in dairy processing?
(Het wordt gebruikt als fermentatiesubstraat bij de productie van veel gefermenteerde zuivelproducten.)
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What kind of fat and water soluble vitamins includes milk?
- A
- derived from retinal and beta-carotene
- D
- E
- K
Water soluble
- B1 - thiamine
- B2 - riboflavin
- B3 - niacin
- B5 - pantothenic acid
- B6 - pyridoxine
- B12 - cyanocobalamin
There is also a small amount of vitamine C (ascorbic acid) present in raw milk, but that is very heat-labile and is therefore easily destroyed during pasteurisation.
Fatty acids composition of milk. Is there a specific melting point?
What are the characteristics of fatty acid patterns of bovine (runder) milk fat?
- Fatty acid composition very wide
- high proportion (15-20%) of short-chain fatty acids, with 4-10 -carbon atoms (typical for ruminants)
- high proportion of saturated acids (60+ mol%)
- Oleic acid (is the most important) (unsaturated)
- Wide variety of unsaturated acids
There is variation in composition between breeds
- Friesian (in the Netherlands)
- "Friesian" (other sources)
- Brown Swiss
- Jersey
The are 3 main variations in different components
- Protein/fat/lactose
- Casein
- whah ratio rather constant, composition whey proteins much more variable
- milk isotonic with blood
- osmotic pressure through lactose and dissolved salts
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