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Milk Components

QuestionAnswer
Components of milk Water, fat, protein, lactose, ash
Ash Everything else in milk
Dairy matrix The unique combination of nutrients and bioactive factors and how they interact with each other to produce the overall effect on health
Where does milk have to come from? Mammary gland of a mammal
Why aren't plant-based alternatives now milk? They do not provide the same nutrients or nutrient value
What are the criteria for whole milk? Pasteurized, homogenized, added vitamin D
Pasteurized Heat up the milk to remove bacteria
Homogenized Mix milk fat globules into milk
Add vitamin D Increase calcium absorption in milk
Why did vitamin D start being added to milk? To discourage the disease rickets in children
What milks are better or worse for people? Don't really know, not enough research to support anything
Why is raw milk dangerous? It's not pasteurized or homogenized, so it could contain all sorts of nasty foodborne illnesses
How much of cow milk is fat? 4-5%
What mammal has the most fat percent in milk? Fur seal (50%)
Casein Curds, used in cheesemaking
How much of milk proteins are casein? 80%
Whey proteins Fluids or lactoglobulins, byproduct of cheesemaking
Lactose Sugar found in milk
How is lactose produced? Two molecules of glucose are used in the production of molecule of lactose
Lactose intolerance When the small intestine does not make enough lactase to digest lactose, so it moved to the large intestine and produces a lot of gas
Lactase An enzyme used to break down lactose
Lactose-free products Lactase has been added to the milk so it breaks down lactose before being consumed
Created by: user-2052955
 

 



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