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MILK Definitions

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MILK Definitions

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  1. Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many diseases in the baby. It also contains many other nutrients.An opaque white or bluish-white liquid secreted by the mammary glands of female mammals, serving for the nourishment of their young. A whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth and serves as nourishment for their young.Liquid as secreted by cows, goats, or certain other animals and used by humans for food or as a source of butter, cheeses, yogurt, etc. liquids resembling this, as the liquid within a coconut, the juice or sap of certain plants, or various pharmaceutical preparations. MILK Definitions

  2. "Raw milk from healthy animal, that has been produced and handled under hygienic conditions that contains only small numbers of harmless bacteria and that possesses a good keeping quality without being treated by heat.” ‘Milk whole, fresh, clean lacteal secretion obtained by complete milking of one or more healthy milch animals, excluding that obtained within 15 days before calving or 5 days after calving. It should have prescribed percentage of milk fat and SNF’.

  3. MILK = LIQUID + SOLIDS + GASES (Water) (Fat+SNF) (CO2,O2,N2) • Liquid (water) 87% • Solids 13% • 4 % Fat • 9% SNF • Protein 3.3% • casein : whey proteins (4:1) • Lactose 5.0% • Ash 0.7%

  4. Plasma = milk - fat (skim milk) Serum = plasma - casein micelles (whey) solids-not-fat (SNF) = proteins, lactose, minerals, acids, enzymes, vitamins Total Milk Solids = fat + SNF an oil-in-water emulsion with the fat globules dispersed in the continuous serum phase a colloid suspension of casein micelles, globular proteins and lipoprotein partilcles a solution of lactose, soluble proteins, minerals, vitamins other components.

  5. Composition of Milk of different species:

  6. NUTRITIVE VALUE OF MILK Milk is considered as SAMPURNA AHAAR (complete food) i.e. milk is considered the best, ideal and near complete food by virtue of possessing almost all the essential nutritional factors in optimum proportion, viz. fat, protein, sugar, minerals and vitamins. If, Milk is not handled properly, it can serve as a potential vehicle for transmission of many diseases like tuberculosis (TB), brucellosis, diphtheria, anthrax, foot and mouth disease, hepatitis, Q- fever, listeriosissalmonellosis, shigellosis, streptococcal infections, staphylococcal poisoning, E.coli poisoning and botulism.

  7. 87.3% water (range of 85.5% - 88.7%) • 3.9 % milkfat (range of 2.4% - 5.5%) • 8.8% s olids-not-fat (range of 7.9 - 10.0%): • protein 3.25% (3/4 casein) • lactose 4.6% • minerals 0.65% - Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe, Cu, sulfate, bicarbonate, many others • acids 0.18% - citrate, formate, acetate, lactate, oxalate • enzymes peroxidase, catalase, phosphatase, lipase • gases oxygen, nitrogen • vitamins A, C, D, thiamine, riboflavin, others • Milk fat 9.3 KCal/g • Milk protein 4.1 KCal / g • Milk sugar 4.1 KCal/g • Energy value

  8. a. Proteins - milk proteins are complete proteins of high quality i.e. they contain all the essential amino acids in appropriate proportion. • b. Minerals – all the mineral elements essential for nutrition are present in milk. Milk is excellent source of Ca & P. Milk is rather law in iron, Copper and Iodine. • c. Vitamins – these are accessory food factors, which are essential for normal growth. • Milk is a good source of vit A, vit D, thiamine riboflavin etc., but is deficient in vit C. • d. Fat – plays a significant role in the nutritive value, flavor and physical properties of milk and milk products. Milk fat imparts a soft body smooth texture and rich taste to dairy products. Milk fat is a rich source of energy and contains significant amounts of essential fatty acids (linoleic and arachidonic acid) • e. Lactose – Principal function is to supply energy. it also helps to establish a mildly acidic environment in the intestine which check the growth of proteolytic & other undesirable organism.

  9. Effect of Processing on nutritive value of milk Pasteurization carried out with reasonable care has no effect on vitA, carotene, riboflavin and a number of remaining vitaminB and Vit D. Of this reminder • 10 % loss of thiamine and • 20 % loss of Vit C may be expected Sterilization increases the losses of thiamine and ascorbic acid to 30 – 50% & 50 % respectively.

  10. HUMAN MILK 0.8% to 0.9% Protein 4.5% Fat 7.1% Carbohydrates 0.2% Ash (minerals) • Lower content of Protein and Ash-better digestibility due to soft curd formation. • Higher content of Lactose- easily digestible due to presence of b-galactosidase. • Better immunological properties • Ratio of Casein to Whey Proteins is 60:40. (80:20 is for Cow or Buffalo Milk) Human milk also contains many hundreds to thousands of distinct bioactive molecules that protect against infection and inflammation and contribute to immune maturation, organ development, and healthy microbial colonization. Some of these molecules (eg, lactoferrin) are being investigated as novel therapeutic agents.

  11. Human milk contains 0.8% to 0.9% protein, 4.5% fat, 7.1% carbohydrates, and 0.2% ash (minerals). Carbohydrates are mainly lactose; several lactose-based oligosaccharides have been identified as minor components. The fat fraction contains specific triglycerides of palmitic and oleic acid (O-P-O triglycerides), and also quite a large quantity of lipids with trans bonds that are considered to have a health benefit. They are vaccenic acid, and Conjugated linoleic acid (CLA) accounting for up to 6% of the human milk fat. The principal proteins are casein (homologous to bovine beta-casein), alpha-lactalbumin, lactoferrin (apo-lactoferrin), IgA, lysozyme, and serum albumin. In an acidic environment such as the stomach, alpha-lactalbumin unfolds into a different form and binds oleic acid to form a complex called HAMLET that kills tumor cells. This is thought to contribute to the protection of breastfed babies against cancer. Non-protein nitrogen-containing compounds, making up 25% of the milk's nitrogen, include urea, uric acid, creatine, creatinine, amino acids, and nucleotides.

  12. COLOSTRUM Secretion of memory gland during first few days (about 5-7 days) after calving. Physico-chemical properties of colostrums: • Lactose content is only increases with time after calving, other properties are constant or decreases. • Acidity of colostrums 0.35-0.41 • Values of Specific Gravity, Acidity and RI are higher for Colostrum than that of Cow or Buffalo milk. • High content of Whey Proteins. • High acidity is responsible for the coagulation of Colostrum on heating.

  13. References: http://www.mkgandhi.org/health/diet_reform/32cowmilk.html http://classes.ansci.illinois.edu/ansc438/milkcompsynth/histology_6.html https://www.uoguelph.ca/foodscience/dairy-science-and-technology/milk-production-and-biosynthesis http://www.diffen.com/difference/Buffalo_Milk_vs_Cow_Milk http://en.wikipedia.org/wiki/Dairy_cattle http://www.slowfood.com/slowcheese/eng/12/many-breeds http://en.wikipedia.org/wiki/Milk http://www.agritech.tnau.ac.in/animal_husbandry/animhus_cattle%20_breed.html http://en.wikipedia.org/wiki/Dairy_cattle http://animals.pawnation.com/cattle-breeds-4731.html http://www.ansi.okstate.edu/breeds/

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