AGRC 112 Lecture Notes - Lecture 3: Hydrolysis, Flash Pasteurization, Spray Drying
Document Summary
The chemical components can in uence how the uids behave. Most of the cows are content with the nutrients in milk through every batch. Lactose of the major carbohydrate and it is a energy source for young animals. Lactose if galactose inked together with glucose by a beta 1,4-linkage. When you nd lactose in nature it comes from mammals nothing else makes it. Lactose is not as sweet as glucose. Sweetness, smoothness ( important for the texture), colour, fermentation substrate. Present in milk in the form of membrane-enveloped globules ( fat globules) Cholesterol is a component of the globular membrane. Milk is a source of fat- soluble vitamins (a,d,e,k) Water soluble vitamins are also abundant including vitamin b"s, c, folic acid, pantothenic acid, niacin ( it is in the skin of the milk part ) Fat content on milk is affected by genetics, physiological and environmental factors.
