There is no commercial interest associated and no intention to infringe upon any rights whatsoever. ( Disclaimer : The information compiled here is taken from various sources freely available and is intended for larger purpose of public information only. Unlike serum, whey may contain some of the fat globules. Whey, as you may already know, is the liquid that remains after protein is coagulated (with acid or enzymes) and removed. Milk serum is milk minus fat globules and casein micelles. An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids. Milk minus fat globules is called milk plasma or skim milk. The major milk protein casein is present as small particles of 10-15 nm diameter (even smaller than the diameter of milk fat globule) called casein micelles. Further, each of these tiny droplets is covered by a thin membrane, 8 to 10 nm (1 nm = 1/1000 µm) in thickness!! The fat droplet with the membrane is called milk fat globule and the membrane is known as milk fat globule membrane. Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases. Fat Common name Systematic name Butter Ghee Cream Saturated fatty acids 51.37 57.46 23. c) Has more K+ and Na+ than infant formula feeds. The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Fat composition in butter, ghee, and cream products (g per 100 g) from cow milk. b) Cow milk has less carbohydrate than mother’s milk. True about cow’s milk are all except: a) Cow’s milk contains 80 whey protein not casein. Milk fat is present in the form of very tiny droplets ranging in size from 0.1 to 15 µm (1 µm = 1/1000 mm) in diameter (that is, 1/1000 th to 1/10 th times smaller than the average diameter of a strand of human hair or 1/10000 th to 1/100 th times smaller than the diameter of pinhead!). This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on Composition of Cow Milk. 7 days post partum, and is charac- terised by a high protein content in relation to. Fat is present as an emulsion, protein and some mineral matters in colloidal suspension and lactose together with some minerals and soluble proteins in true solution.Įver wondered how the various constituents are present in milk? How it looks when seen through microscope? The figures below show the structure of milk as seen through microscope at different magnifications. Physically milk is an opaque, white heterogeneous fluid having various constituents in the form of emulsion, colloid suspension or solution.
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