Dairy Processing Technology Day 04 2024/12/19

Constituents of milk
Phospholipids

− Major phospholipid is lecithin (alpha phosphatidyl choline amine)

− Other ones – Phosphatidyl ethanolamine, Cephalin, Sphingomyelin
− Strong anti-tumor activity - Sphingomyelin
− Sphingomyelin influences cholesterol metabolism and prevents
coronary heart disease
− Anti-infection activity
− Protect against mucosal damages

Sterols

− Dominant – cholesterol
− Low amount of stigmasterol and β-sitosterol

Lactose

− Disaccharide (Glucose + Galactose)

− In cow’s milk there is around 4%-5% carbohydrates. Among them, major one is Lactose
− Causes the slight sweet taste in fresh milk.
− By microorganisms, Lactose Lactic acid (characteristic sour taste)
− Because of above conversion, liquid state may change into semi solid state.
− Therefore, Lactose is important in the production of cultured products.
− Disadvantage – Lactose intolerance

• Inability to metabolize lactose, because of a lack

of the required enzyme lactase in the digestive
system. (Common is Asians than Europeans)
• Causes stomach discomfort, diarrhea, gas
accumulation

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Proteins

− 3% - 4% of milk
−
Milk proteins Casein (80%) α (hydrophobic)

κ (hydrophilic) β (hydrophobic)

Whey (20%) α lactalbumin

immunoglobulin β lactoglobulin

Blood serum albumin (Bovin

Serum Albumin) (BSA)

These α, β and κ are further divided into groups. Even in local milk, (Batu harak) they have different
type of α caseins and therefore, contribute to different characteristics (different bioactive properties,
immunological properties).

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Casein

− Yellowish white granular substance.

− In its pure state, its snow white.
− Odorless and tasteless.
− It contributes to the whiteness of milk.
− Has a complexed structure.
− Made out from sub micelles.
− Each sub micelle binds with Calcium phosphate.
− κ casein is at the outer part because its
hydrophilic nature.
− α and β ones are at the middle part.
− Protruding chains are polypeptide chains.

− Normal milk pH is 6.7

− According to pH, this structure is
also changing.
− It is used in production of different
products.
− When pH is changing (when
lactose converts to lactic acid), Calcium
phosphate is solubilized (dissolved) and
Calcium is released. Then these Ca binds
with casein and Calcium casein is
produced. It causes the semi-solid nature.

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Further Explanation:

Casein structure is reversible. But once pH is lower, aggregations can happen. The isoelectric
point of milk is normally around pH 4.6. Aggregations can happen around this pH.

When pH is increasing from the normal pH, swelling of Casein happens. Therefore, at higher
pH values, dissolutions and destructions can be seen. That is called as the disintegrations.

Based on the different pH, the casein behavior is different and, this takes up for the
manufacturing of different products.

Functional properties of milk proteins exploited in food systems

• Solubility
Because of these functional properties,
• Foaming
milk is used to manufacture different kind
• Heat stability
of a products in the industry.
• Aggregation / Coagulation / Gelation

Component Unit Whole Skim1 Goat Sheep Water

(3.25% fat) Buffalo
Amount per 100 g
Protein Detail
Alanine g 0.103 0.100 0.188 0.269 0.132
Arginine g 0.075 0.072 0.119 0.198 0.114
Aspartic acid g 0.237 0.243 0.210 0.328 0.309
Cystine g 0.017 0.123 0.046 0.035 0.048
Glutamic acid g 0.648 0.673 0.626 1.019 0.47
Glycine g 0.075 0.050 0.050 0.041 0.080
Histidine g 0.075 0.075 0.089 0.167 0.078
Isoleucine g 0.165 0.150 0.20 0.338 0.203
Leucine g 0.265 0.327 0.314 0.58 0.366
Lysine g 0.140 0.252 0.290 0.513 0.280
Methionine g 0.075 0.062 0.080 0.155 0.097
Phenylalanine g 0.147 0.145 0.155 0.284 0.162
Proline g 0.342 0.343 0.368 0.580 0.364

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Serine g 0.107 0.168 0.181 0.492 0.227

Threonine g 0.143 0.082 0.163 0.268 0.182
Tyrosine g 0.152 0.148 0.179 0.281 0.183
Tryptophan g 0.075 0.040 0.044 0.084 0.053
Valine g 0.192 0.180 0.240 0.448 0.219

Non-protein Nitrogenous Compounds

− Urea, Amino acids, Ammonia, Creatine, Small peptides
− Extra: Farmers usually take a very little quantity of urea, and dissolve it in the water,
and spray it into the straw. Since cows are ruminants (have 4 compartment stomach),
they can convert urea into proteins in one compartment of their stomach. Therefore,
their milk also contains these proteins.

Minerals
− Average 0.7%
− All essential, micro and macro minerals are there.
− Potassium, sodium, calcium, magnesium, chlorine, phosphorus and sulfur – relatively
large amounts
− iron, copper, zinc, aluminum, manganese, cobalt, iodine etc. - in trace amounts

Component Unit Whole Skim1 Goat Sheep Water

(3.25% fat) Buffalo
Amount per 100 g
Minerals (Ash)
Calcium mg 113 125 134 193 169
Copper mg 0.011 0.013 0.046 0.046 0.046
Iron mg 0.03 0.03 0.05 0.10 0.12
Magnesium mg 10 11 14 18 31
Manganese mg 0.003 0.003 0.018 0.018 0.018
Phosphorous mg 91 101 111 158 11
Potassium mg 143 156 2.4 137 178
Selenium µg 3.7 3.1 1.4 1.7 ND

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Sodium mg 40 42 50 44 52
Zinc mg 0.40 0.42 0.30 0.54 0.22

Gases
− Milk contains dissolved O2, N2 and CO2
− Gases either dissolve or disperse or chemically bind.
− To remove gases: Deaeration (Instrument: Deaerator)
− CO2 can exist in milk as carbonic acid or bicarbonate. It contributes to the acidity of
milk.
− O2 causes undesirable effects – oxidized flavour development (when the oxygen is
dissolved, fat in milk will be easily oxidized.)

Enzymes
− lipase, protease, lactase, peroxidase, phosphatase, amylase, catalase etc.
− Phosphatase is important in industrial level (specially in pasteurized and sterilized milk)

can check the efficiency of the

pasteurization by monitoring the amount of
phosphates.

Vitamins
− Two types Fat Soluble
Vitamin A, D, E, K

Water Soluble
B1, B2, B3, B5, B6, B12, C

Some books say that there are no Vitamin C in milk and others say there are minute amounts
of Vitamin C in milk.

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Component Unit Whole Skim1 Goat Sheep Water

(3.25% fat) Buffalo
Amount per 100 g

Vitamins
Vitamin A µg 28 61 57 44 53
Thiamin (Vitamin B1) mg 0.044 0.045 0.048 0.065 0.052
Riboflavin (Vitamin B2) mg 0.183 0.182 0.138 0.355 0.135
Niacin (Vitamin B3) mg 0.107 0.094 0.277 0.41 0.091
Pantothenic Acid mg 0.362 0.357 0.310 0.407 0.192
Vitamin B6 mg 0.036 0.037 0.046 0.060 0.023
Vitamin B12 µg 0.44 0.53 0.0 0.71 0.36
Vitamin C mg 0.0 0.0 1.3 4.2 2.3
Vitamin D IU 40 41 12 ND3 ND
Vitamin E mg 0.06 0.01 0.07 ND ND
Folate µg 5 5 1 7 6
Vitamin K µg 2 0.0 0.3 ND ND

Pigments
− Xanthophyl, Carotene, Riboflavin
− Carotene – yellow color of milk fat
− Riboflavin – yellowish green tint of whey

Enzymes
− Different kind of enzymes are there.
− E.g.: Xanthine oxidase, Superoxide dismutase

Bioactive compounds
Milk also contains lot of bioactive compounds and these bioactive compounds have different
advantages. E.g.:

• ACE (Angiotensin Converting Enzyme) inhibitors – help to relax arteries and veins and
reduce blood pressure
• Antimicrobial properties
• Mineral binding

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• Immunomodulatory
• Anti-thrombotic – Act against the clots formation inside vessels
• For dental health, digestive health, bone health, heart health
• Help in weight management

Factors influencing the composition of milk

Genetic Environmental Stage of lactation

Other
Species Breed Diseases
Age of the animal
Feeding
practices

01) Genetic Factors

1.1 Species of the animal

Species H2O% Fat% Protein% Lactose% Ash% TS%

Woman 87.43 3.75 1.63 6.98 0.21 12.57
Cow 87.2 3.7 3.5 4.9 0.7 12.8
Goat 87 4.25 3.52 4.27 0.86 13
Sheep 85 5.3 4.3 4.6 0.8 15
Buffalo 82.76 7.38 3.6 5.48 0.78 17.24
Camel 87.61 5.38 2.98 3.26 0.7 12.39
Pig 84.04 4.55 7.23 3.13 1.05 15.96

1.2 Breed of the animal

− Breed - most important factor influencing the size of fat globules

Jersey > Shorthorn > Ayrshire > Holstein

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− Highest fat content – Jersey

Breed Water% TS% Fat% Protein% Lactose% Ash%

Holstein 88.07 11.93 3.45 3.15 4.65 0.68
Jersey 85.43 14.57 5.14 3.80 4.87 0.76
Ayrshire 87.28 12.72 3.85 3.32 4.90 0.65
Shorthorn 87.19 12.81 3.80 3.32 4.99 0.70

02) Environmental Factors

2.1 Stage of Lactation

− The period from the time the calf is born until the cow ceases to give milk = period of
lactation
− For cattle its 305 days (about 10 months)
− The secretion of the mammary glands for the first few days of lactation - Colostrum

Has a different composition than milk

2.2 Age of the Animal

− Milk yield is normally highest after 3rd calving and then it declines gradually.
−

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