L1-Introduction To Milk and Dairy Production

No.1 Vo Van Ngan Street, Thu Duc Dist.
, HCMC, VN
Tel: +84 8 37221223, Fax: +84 8 38960640
HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION
DAIRY SCIENCE
AND TECHNOLOGY
Pham Thi Hoan, PhD. 1

Contents
Part I Chapter 1 Milk: Main Characteristics Week 1 – 5.

Milk Chapter 2-3 Milk Components & Colloidal Test #1 (week 6)
Particles of Milk
Week 1-3 (3 hrs/w)
Chapter 4 Milk Properties +test #1
Chapter 5 Microbiology of Milk
Test 1 + C.6 General aspects of Processing
Part II Chapter 7 Heat Treatment Week 6 – 10.

Processes Chapter 8-9 Centrifugation & Homogenization Test #2 (week 11)
Chapter 10-11 Concentration Processes & Week 4-7 (3 hrs/w)

Cooling and Freezing + test #2
Chapter 12-13 Lactic Fermentations &
Membrane Processes
Test 2 + Chapter 16
10/6/2023 2
Contents
Part III Chapter 16 Milk for Liquid Consumption Week 11 – 15.

Products Chapter 17-18 Cream Products & Butter Test #3 (week 14-15)
Chapter 19-20 Concentrated Milks & Milk Week 7-10 (3 hrs/w)
Powder + Test #3
Chapter 22 Fermented Milks
Chapter 24 Cheese Manufacture
10/6/2023 3
Plan for assessments
Methods Grade
Methods for (%)

Content Time
assessments
Midterm 50
Part 1 Week 5th Paper test 15
Test #1
Or online test
Part 2 Week 10th Paper test 15
Test #2
Or online test
Week 14th- Paper test 20
Test #3 15th
Part 3 Or online test
Final exam 50
Include all content of course - Test time 45- Paper test 50
60 minutes. Or online test
10/6/2023 4
Reference
✓ [1] Walstra, P., Wouters, J.T.M., Geurts, T.J., Dairy

Science and technology, 2ed, Taylor and Francis,
2006
✓ [2] Lê Văn Việt Mẫn và cs. Công nghệ chế biến
thực phẩm, NXB ĐH Quốc gia TPHCM, 2011.
10/6/2023 5
No.1 Vo Van Ngan Street, Thu Duc Dist., HCMC, VN
Tel: +84 8 37221223, Fax: +84 8 38960640
CHAPTER 1
MILK: MAIN CHARACTERISTICS
Pham Thi Hoan, PhD. 6

Outline
1.1. Milk definition

1.2. Principal components
1.3. The main structural elements
1.4. Milk formation
1.5. Some properties of milk
1.6. Changes
10/6/2023 7
What is milk?
10/6/2023 8
1.1. Milk definition
✓ Milk is defined as the secretion of the mammary

glands of mammals, its primary natural function
being nutrition of the young.
✓ Milk of some animals, especially cows, buffaloes,
goats and sheep, is also used for human
consumption, either as such or in the form of a
range of dairy products
10/6/2023 9
Watch a video!
What are the main components of milk?
https://youtu.be/BV8aFRII1M4
10/6/2023 10
Lactose
10/6/2023 11
The fat is largely made up

of triglycerides (2 to 20
carbon atoms) ,
constituting a very
complicated mixture,
including phospholipids,
cholesterol, free fatty
acids, monoglycerides,
and diglycerides.
10/6/2023 12
About 4/5 of the protein

consists of casein (αS1-,
αS2-, β-, and κ-casein).
The remainder consists
serum proteins (β-
lactoglobulin).
Moreover, milk contains
numerous minor proteins,
including a wide range of
enzymes
10/6/2023 13
The mineral substances

— primarily K, Na, Ca,
Mg, Cl, and phosphate —
are not equivalent to the
salts. Milk contains
numerous other elements
in trace quantities. The
salts are only partly
ionized. The organic acids
occur largely as
ions or as salts (citrate).
Furthermore, milk has
many miscellaneous
components, often in
trace amounts.
10/6/2023 14
1.3.The main structural elements
(A) Uniform liquid. However, the liquid is turbid

and thus cannot be homogeneous.
(B) Spherical droplets, consisting of fat. These

globules float in a liquid (plasma – huyết
tương), which is still turbid.
(C) The plasma contains proteinaceous

particles, which are casein micelles. The
remaining liquid (serum – huyết thanh) is still
opalescent, so it must contain other particles.
The fat globules have a thin outer layer
(membrane) of different constitution.
(From H. Mulder and P. Walstra, The Milk Fat

Globule, Pudoc, Wageningen, 1974.)
10/6/2023 15
16
10/6/2023 17
1.4. Milk formation
Digestion → Milk Synthesis →

→ Excretion → Lactation
10/6/2023 18
1.4. Milk formation
✓ Digestion. Mammals digest their food by the use of

enzymes to obtain simple, soluble, low-molar-mass
components, especially monosaccharides; small
peptides and amino acids; and fatty acids and
monoglycerides. These are taken up in the blood,
together with other nutrients, such as various salts,
glycerol, organic acids, etc. The substances are
transported to all the organs in the body, including
the mammary gland, to provide energy and building
blocks (precursors) for metabolism, including the
synthesis of proteins, lipids, etc.
10/6/2023 19
1.4. Milk formation
✓ Milk Synthesis.
10/6/2023 20
10/6/2023 21
1.4. Milk formation
✓ Excretion. The glandular

epithelium, consisting of layers of
secretory cells, form spherical
bodies called alveoli (tuyến sữa).
Each of these has a central lumen
into which the freshly formed milk
is secreted.
From there, the milk can flow through small ducts
into larger and still larger ones until it reaches a
cavity called the cistern (bể chứa). From the
cistern, the milk can be released via the teat.
10/6/2023 22
1.4. Milk formation
✓ Lactation. When a calf is born, lactation — i.e., the

formation and secretion of milk — starts.
✓ The first secretion (colostrum) greatly differs in composition
from milk. Within a few days the milk has become normal
and milk yield increases for some months, after which it
declines.
10/6/2023 23
1.4. Milk formation
Lactation.
✓ The yield greatly varies among cows and with the amount
and the quality of the feed taken by the cow.
✓ For milch cows, milking is generally stopped after about 10
months (lactation stage), when yield has become quite low.
The duration from parturition (birth) to leaving the cow dry is
called the lactation period. The cycle is split into four phases,
the early, mid and late lactation (each of about 120 d) and
the dry period (65 d).
10/6/2023 24
✓ Milk as a Solution
✓ Milk as a Dispersion
✓ Flavor
✓ Nutritional value
✓ Milk as a Substrate for Bacteria
✓ Natural Variation
10/6/2023 25
Milk as a Solution
✓ The pH of milk is about 6.7-6.8
✓ Milk density (ρ 20) equals about 1029 kg⋅m−3 at
20°C
✓ Freezing-point depression closes to 0.53 K
✓ The dielectric constant is high as that of pure water
(80)
10/6/2023 26
Milk as a Dispersion
Milk is also a dispersion; the particles involved are
Fat globules, casein… (see Table 1.2 (15))
Skim milk is not identical to milk plasma.
Buttermilk is rather similar in composition to skim milk
Flavor
The flavor of fresh milk is fairly bland. The lactose
produces some sweetness and the salts some
saltiness. The fat globules are responsible for the
creaminess.
10/6/2023 27
Nutritional value
✓ Milk is a complete food for the young calf, and it can
also provide good nutrition to humans
✓ It contains no antinutritional factors, but it lacks
dietary fiber.
Milk as a Substrate for Bacteria
✓ Many microorganisms, especially bacteria, can grow
in milk.
✓ Milk is poor in iron and contains some antibacterial
factors (Ig) and some enzyme systems
10/6/2023 28
1.5 SOME PROPERTIES OF MILK
Natural Variation
• Genetic factors: Breed and individual
• The stage of lactation: 4 stages
• Illness of the cow: mastitis inflammation of the
udder
• Feed
10/6/2023 29
Natural Variation
The main factors responsible for natural variation in

milk are the following:
• Genetic factors: Breed and individual.
• The stage of lactation: This can have a significant
effect. Especially the milk obtained within 2 or 3 d after
parturition tends to have a very different composition;
it is called colostrum or beestings.
10/6/2023 30
Natural Variation
• Illness of the cow: Especially severe mastitis

(inflammation of the udder) can have a relatively large
effect. The milk tends to have an increased content of
somatic cells.
• Feed: The amount and the quality of the feed given
strongly affect milk yield. However, the effect of the
cow’s diet on milk composition is fairly small, except
for milk fat content and composition.
10/6/2023 31
1.6. Changes
✓ Physical changes: additional dissolution of oxygen,

bubbles, Creaming of fats, crystallization on cooling,
clumping of fat
✓ Chemical changes: Oxidization -> often leading to
off-flavors, Composition of salts.
✓ Biochemical changes: lipolysis, proteolysis are
caused by enzyme
✓ Microbial changes: fermentation → pH, numerous,
lipolysis, proteolysis.
10/6/2023 32
10/6/2023 33
Recap questions
1. What is the chemical composition of milk?

2. State some characteristics (properties) of milk.
3. What are the possible changes to milk?
10/6/2023 34
10/6/2023 35

L1-Introduction To Milk and Dairy Production

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

L1-Introduction To Milk and Dairy Production

Uploaded by

Copyright:

Available Formats

No.1 Vo Van Ngan Street, Thu Duc Dist.

HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

Pham Thi Hoan, PhD. 1

Part I Chapter 1 Milk: Main Characteristics Week 1 – 5.

Part II Chapter 7 Heat Treatment Week 6 – 10.

Chapter 10-11 Concentration Processes & Week 4-7 (3 hrs/w)

Part III Chapter 16 Milk for Liquid Consumption Week 11 – 15.

Methods for (%)

✓ [1] Walstra, P., Wouters, J.T.M., Geurts, T.J., Dairy

HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

Pham Thi Hoan, PhD. 6

1.1. Milk definition

✓ Milk is defined as the secretion of the mammary

The fat is largely made up

About 4/5 of the protein

The mineral substances

(A) Uniform liquid. However, the liquid is turbid

(B) Spherical droplets, consisting of fat. These

(C) The plasma contains proteinaceous

(From H. Mulder and P. Walstra, The Milk Fat

Digestion → Milk Synthesis →

✓ Digestion. Mammals digest their food by the use of

✓ Excretion. The glandular

✓ Lactation. When a calf is born, lactation — i.e., the

The main factors responsible for natural variation in

• Illness of the cow: Especially severe mastitis

✓ Physical changes: additional dissolution of oxygen,

1. What is the chemical composition of milk?

You might also like