Milk Composition Best Online Journals

 Milk comprises more water than any other element, around 87% for dairy cows. The other elements are dissolved, colloidally distributed, and emulsified in water. The quantities of the main milk constituents can differ significantly depending on the individual animal, its breed, stage of lactation, age and health status. Herd management practices and environmental conditions also impact milk composition. If milk is left to stand, a layer of cream formed on the surface. The cream diverges considerably in appearance from the lower layer of skim milk. Under the microscope cream can be seen to consist of a large number of spheres of variable sizes floating in the milk. Each sphere is surrounded by a thin skin which acts as the emulsifying agent for the fat suspended in milk.  The Milk Composition section describes the chemical and physical properties and effects of sterilization on the compounds in milk. a quick summary of the variation in milk composition is provided below as associate introduction to the current section. Topics lined are:  Carbohydrate (Lactose) Fat Protein Vitamins and Minerals Enzymes Literature associated with Milk Composition   Milk composition affects the cheese yield and quality. Casein is that the macromolecule, that we tend to utilize once creating cheese. Most of the whey proteins are going to be lost with the whey throughout cheese creating. The molecular elements in casein square measure αS1, αS2, β and κ –casein differing in organic compound composition, phosphorylation and glycosylation.

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