Milk English Assignment

7/29/2019 Milk English Assignment

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Milk


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Definition

white liquid produced by themammary glands of mammals.

It is the primary source of nutrition for youngmammals before they are able to digestother types of food.

Shortly, Milks is secretion of the mammarygland as FOOD PROTECTION andimmunological mammals

Fresh milk: whole milk that does notundergo a heating process

Pure Milk: fluid from healthy udder


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It has a high

fat and highprotein

Example:milk whales,rabbits, seals

Fat and Proteinrelatively lower

Ex: milk cows,goats, sheep,horses, buffaloand humans.

Milk "Poor

Milk "RichMilk is divided intotwo according to the

nutritional content,

which are:


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Nutrition and health

Protein (g) Fat (g) Carbohydrate (g) Energy (Kkal)

Cow

Human

Buffalo

Goat

Mouse

Whale

Seal

3.2

1.1

4.1

2.9

9

10.9

10.2

3.7

4.2

9

3.8

13.1

42.3

49.4

4.6

7

4.8

4.7

3

1.3

0.1

66

72

118

67

171

443

502


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PHYSICAL COMPOSITION

pH 6.5 - 6.6 (normal)

The density of 1027-1035

Taste: savory / sweet (lactose), salt

(chloride citric and mineral salts)

Color: white bluish-brownish yellow

Freezing Point: - 0.50 - 0.61 oC

Boiling Point: 100.17 oC

Melting Point: 29 36 oC

Viscosity > 1005 cp (20 oC)

Coagulation

CHEMICAL COMPOSITION

,,

Laktosa (%) ,

4.6Lemak (%),

3.7Protein (%),

3.2

Air (%), 87


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STRUCTURE OF MILK

Coarse dispersions or emulsions

Particles over 0.0001/mm

Ex: fat

Colloidal dispersions or colloidal Particle Diameter: 0.0001 -

0.000001 mm

Ex: proteins, enzymes and salts arebound in micelles

Molecular dispersion or lart. True

Particle diameter less than 0.000001mm

Ex: Lactose, organic salts, vitaminsand nitrogen compounds are notproteins

FAT CONTENT in MILK

Percentage: 2.4% -5.5%

Consists of triglycerides surrounded FGM

FGM: protein and phospholipids

Anticancer potential

FA prepared hydrocarbon chain andgoals. Carboxyl

Ex: butyric acid (cause rancid flavor)

Saturated fatty acids (saturated fattyacids)

The fat-solublevitaminsA, D, E, and Kalong with essential fatty acids such aslinoleic and linolenic acid are found withinthe milk fat portion of the milk.
http://en.wikipedia.org/wiki/Fat-solublehttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Vitamin_Dhttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Vitamin_Khttp://en.wikipedia.org/wiki/Vitamin_Khttp://en.wikipedia.org/wiki/Vitamin_Ehttp://en.wikipedia.org/wiki/Vitamin_Dhttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Fat-solublehttp://en.wikipedia.org/wiki/Fat-solublehttp://en.wikipedia.org/wiki/Fat-soluble


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Nutritional value per 100 g (3.5 oz)

Energy 252 kJ (60 kcal) Carbohydrates 5.26 g

- Sugars 5.26 g

Protein 3.22 g - Lactose 5.26 g

- Tryptophan 0.075 g

- Threonine 0.143 g Fat 3.25 g

- Isoleucine 0.165 g - saturated 1.865 g

- Leucine 0.265 g - monounsaturated 0.812 g

- Lysine 0.140 g - polyunsaturated 0.195 g

- Methionine 0.075 g

- Cystine 0.017 g Water 88.32 g

- Phenylalanine 0.147 g

- Tyrosine 0.152 g Vitamin A equiv. 28 g (4%)

- Valine 0.192 g Thiamine (vit. B1) 0.044 mg (4%)

- Arginine 0.075 g Riboflavin (vit. B2) 0.183 mg (15%)

- Histidine 0.075 g Vitamin B12 0.44 g (18%)

- Alanine 0.103 g Vitamin D 40 IU (7%)

- Aspartic acid 0.237 g Calcium 113 mg (11%)

- Glutamic acid 0.648 g Magnesium 10 mg (3%)

- Glycine 0.075 g Potassium 143 mg (3%)

- Proline 0.342 g Sodium 43 mg (3%)

- Serine 0.107 g

100 mL corresponds to 103 g. Percentages are relative to US recommendations for adults.

Source: USDA Nutrient Database


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Milk FA composition

Fatty Acid Average (%)

The acid soluble in fat:

Butyrate Caproic Capric Caprylate

The acid is not soluble in fat:

Oleic Myristat Palmitate Stearate Laurate

2.93

1.90

1.57

0.79

31.90

19.79

15.17

14.91

5.85


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1.Casein

2.Whey Protein

PROTEIN

Lactose is the main carbohydrate inmilk (4.6%)

Contained in Whey Protein Lactose glucose +galactose

Can lead to "Lactose Intolerance

CARBOHYDRATES

Calcium, phosphate, magnesium,sodium, potassium, citrate, andchlorine

Vitamins A, B6, B12, C, D, K, E,thiamine, niacin, biotin, riboflavin,

folates, and pantothenic acid

Carotenoids (fat soluble) and

Riboflavin (water soluble).

SALTS, MINERALS,

AND VITAMINS

Lactase


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NUTRITIONAL VALUE

Nutritional value per 100 g (3.5 oz)

Energy 252 kJ (60 kcal) Carbohydrates 5.26 g

- Sugars 5.26 g

Protein 3.22 g - Lactose 5.26 g

- Tryptophan 0.075 g

- Threonine 0.143 g Fat 3.25 g

- Isoleucine 0.165 g - saturated 1.865 g

- Leucine 0.265 g - monounsaturated 0.812 g

- Lysine 0.140 g - polyunsaturated 0.195 g

- Methionine 0.075 g

- Cystine 0.017 g Water 88.32 g

- Phenylalanine 0.147 g

- Tyrosine 0.152 g Vitamin A equiv. 28 g (4%)

- Valine 0.192 g Thiamine (vit. B1) 0.044 mg (4%)

- Arginine 0.075 g Riboflavin (vit. B2) 0.183 mg (15%)

- Histidine 0.075 g Vitamin B12 0.44 g (18%)

- Alanine 0.103 g Vitamin D 40 IU (7%)

- Aspartic acid 0.237 g Calcium 113 mg (11%)

- Glutamic acid 0.648 g Magnesium 10 mg (3%)

- Glycine 0.075 g Potassium 143 mg (3%)

- Proline 0.342 g Sodium 43 mg (3%)

- Serine 0.107 g

100 mL corresponds to 103 g. Percentages are relative to US recommendations for adults.

Source: USDA Nutrient Database

Example: Cow's milk (whole), fortified


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FACTORS AND CHANGES

FACTORS THAT AFFECT THE COMPOSITION OF MILK

Heredity

Dietary factors

Influence on Climate

Effect of Temperature

Lactation time

Milking procedures

Milking time

Age Beef

CHANGES IN POST-MILKING

Physical Changes

Decrease the temperature

Density increases

Layer formed on the surface of milk fat

Changes in Microbiology

Acidification and conglomeration

Slimy

Coagulation without a decrease in pH

Chemical Changes; closely associated with

changes in microbiology: Changes in pH

Changes in chemical composition

Formation of volatile senyawa2

Potential changes oxidation reduction


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ITS PRODUCT


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THANK YOU


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Questions

The best milk in our point of view?

What the effect for human body if

they consume Rich Milk?

What the indication of human bodythat having Lactose intolerance?


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Answers

In our point of view, the best milk forhuman is breast human milk,because its having the samecomposition that our body need.Beside, breast human milk haveimmune factor to protect babys

body, since baby still fragile and cantproduce immune factor.

Can disturb our bodys digestivesystem

Lactose intolerance mostly effectedin babys body under 5 years old.The symptoms are swollen in babysface and diarrhea, because its attackbodys digestive system, ourintestine.

Milk English Assignment

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