NATS 1560 Chapter Notes - Chapter 8: Stout, Durum, Soybean
22 Feb 2017
School
Department
Course
Professor
Document Summary
Milk is a surprisingly complex product no matter what mammal it comes from. Water is the primary constituent for milk. Its about 87% of the weight of cow"s milk. Next component is lactose sugar which is a disaccharide combining glucose and galactose. Next main component is fat (sometimes called butter fat), it varies according to the bread of the cow but makes up 3. 9% Protein molecules amount to about 3. 5% of the weight and it is primarily the protein called casein. Milk contains a number of fat soluble vitamins (a, d, e, and k) A number of enzymes are apart of fresh milk but do not survive during heating. Bacteria invade fresh milk and degrade it. Some bacteria produce lacitic acid which makes the milk sour. Others like e. coli lead to intestinal troubles. going. Although louis pasteur had shown in the 1860s milk was often contaminated with production naturally shuts down (like a mother breast feeding their baby).
