Helian Tekeste (21137005) Project Food Product 1

Helian Tekeste, 21137005.

F. Fox, P., P. Guinee, T., M. Cogan, T., & L.H. McSweeny, P. (2017). Fundamentals of Cheese
Sciences (2nd ed., pp. 71-79). New York: Springer. DOI 10.1007/978-1-4899-7681-9

Thesis statement: As a raw material of cheese, milk contains different micronutrients,

macronutrients such Lactose – a reducing sugar, of which are varying in amount depending on
several factors.

A common trait that all mammalians have, is producing milk. Consumed by newborns of the
animals, it is a way for them to meet their dietary requirements. It contains not only
macronutrients such as lipids (saturated fats), carbohydrates (in form of lactose) and proteins, but
also vitamins, minerals and flavor compounds. As the nutritional needs vary among species,
there is a difference on the content make-up among the milks they produce. Milk of dairy
animals and humans are the most studied among the 180 species analyzed. The variation of the
milk components not only depend on the species, but also the breed of the species, dietary intake,
age, period of milking and wellbeing. In batch industrial supply, the discrepancies can be
reduced by process technology, although a few of them can still remain. Thus, dealing with milk
constituents may be a challenge in cheesemaking. The milk constituents are present as such: the
scattered single and colloidal mass proteins make the bulk of the solution, along with lactose and
other sugars, mineral salts and other important elements such us calcium and phosphorus;
emulsions of fats in varying in sizes are responsible for the white color of milk. Present in three
phases, the milk components have an actively changing system leading to unstable structures.
For instance, the solubility of proteins and minerals can depend on the number of enzymes
available, which can alter proteolysis (protein disintegration) and therefore the texture of the
milk and the cheese to be produced. It can also depend on the presence and growth pattern of
bacteria (causing significant changes in pH with their excretion) and lastly but significantly,
temperature and pH of the milk. As milk was meant to be taken directly from the mammary
glands by newborns and in short but recurrent periods, it is subjected to change definitively when
kept in industrial storage where they stay for varying days, heated/cooled and the contents
disturbed, and indirectly change by the growth of unwanted microorganisms.

Lactose content in milk varies significantly between species. The lactose level in cow's milk
fluctuates depending on udder infection and lactation stage. The molecules of lactose and soluble
inorganic ions are primarily responsible for milk's osmotic pressure. NaCl content in milk rises
during mastitis, leading to higher osmotic pressure; and a decrease in lactose content
compensates for this rise. Lactose stimulates an inflow of water into milk in mammocytes,
resulting in diluting other milk ingredients; disaccharide lactose is made up of galactose and
glucose found in milk. Mammary secretions are the only ones that contain lactose made in the
mammary gland from bloodline glucose. The four-enzyme Leloir pathway converts one
molecule of glucose to UDP galactose, which is subsequently connected to another molecule of
glucose inside a process catalyzed by lactose synthetase, making up two enzymes. One enzyme
Helian Tekeste (21137005) Project Food Product 1

is a non-specific galactosyltransferase that removes galactose from UDP-gal to one of several

acceptors. The other is the transferase, where protein-lactalbumin develops into highly selective
for glucose resulting in lactose production.