Food Science

Milk

Submitted By :-Sukhmanpreet kaur Submitted To :-Renu Mam

MSc Dietetics and Applied Nutrition
Semester 1
Enrolment number:-A51339422007

Presentation - 28 January 2023

Milk
• Milk, a food that doesn’t have any adequate substitute,it’s 1st natural food of
all off-springs .
• Milk is a white liquid food produced by the mammary glands of mammals .
• It is the primary source of nutrition for young mammals before they are able
to digest solid food .
• Early lactation milk which is called colostrum, contains antibodies that
strength the immune system ,thus reduces the risk of many diseases.
• Milk contain many nutrients , including protein and lactose .
• Buffalo,Cow ,and goat supplies milk as food source .
• In baking, it moistens batter or dough, and adds protein, color and flavor to
baked goods.

Presentation - 28 January 2023

Role of milk
• In diet :-Milk is an excellent source of protein and good amount of
calcium .It’s also good source of minerals and vitamins .A valuable
source of calcium ,phosphorus and vitamins like riboflavin and
retinol.
• In cookery :-
• Milk adds taste and flavour to product .Eg :-coffee ,tea .
• Act as thickening agent along with starch .eg:-white sauce .
• Milk is also used to prepare desserts and milk shakes .
• Curd is used as marinating agent and souring agent .eg:-marinating
chicken ,and meat ,dhokla ,rava dosa etc.
• Know is used as thickening and binding agent like carrot halwa ,milk
also produces cheese .
• Milk is used as clarifying agent in sugar syrups.
• Milk adds variety to diet ,eg:-kadhi ,dahi-ke-kebab,and pea paneer .

Presentation - 28 January 2023

Composition of Milk

• Milk is a complex mixture of lipids ,

carbohydrates ,proteins and many other organic
compounds and inorganic salts dissolved or dispersed in
water .
• The constituents are fat (3-6%), protein (3^ %) ,milk sugar
(~5% ) ,and ash (-0.7% of milk The most variable
component of milk is fat followed by protein .
• Solids in milk are referred to as “total solids” (11.4-14.5
per cent) .
• Total solids without fat is known as "milk solids-not-
fat" (MSNF) or "solids-not-fat.“
• Buffalo milk is high in fat content, and human milk is low
in protein content when compared to cow milk.
• The yield and composition of milk varies with species ,
breed of the animal, its age, the stage of lactation, time
of milking, time interval between milking ,seasons of the
year, feed of the animal ,condition of the animal.

Presentation - 28 January 2023

Milk Fat
• Buffalo's milk contains :-6.5% fat
• Cow's milk contains :-4.1% fat
• Milk fat or butter fat is of great economical and nutritive value .
• Flavour of milk is due to milk fat ,milk is a true emulsion of oil -in-water,milk
fat is easily digestible.
• Milk contain linoleic acid ,linolenic acid and archidonic acid.
• Fat globules are stabilised by a surrounding membrane composed of
proteins ,phospholipids and cholesterol.
• Each fat globule is surrounded by a thin layer composed of lipid-protein
complex and a small amount of carbohydrate.
• Lipid portion include both phospholipids and triglycerides.
• Milk is mixture of glycerides ,about 64% fatty acids .Short chain fatty acids give
characteristic flavour and off flavour .
• Low melting point of -10 to 12 degree celcius gives solid consistency to butter .
• Other lipid materials present in milk are phospholipids ,sterols ,free fatty acids
,carotenoids and fat –soluble vitamins,and provitamins mainly A,D and beta –
carotene .
• Carotenes gives yellow colour of milk fat .Milk fat absorbs volatile odour
easily .

Presentation - 28 January 2023

 Milk protein

• Milk protein are synthesised in mammary glands of mammals .

• Casein constitutes 80% of total nitrogen in milk .
• It is precipitated at ph 4.6 ,temperature 20 degree celcius by
addedor develop acid .
• Milk protein contains proteoses ,peptones and milk enzymes .
• Casein is classified as phosphoprotein because of phosphoric
acid in its structure.
• At normal acidity of fresh milk (ph:-6.6),casein is combined
through phosphoric acid part with calcium caseinate,hence
casein occur in milk as colloidal protein calcium phosphate
complex .
• Casein is also a glycoprotein.The presence of
proline ,aspartic ,leucine ,lysine ,valine and predominately
glutamic acid makes milk good source of essential amino
acids .
• Casein:- 8.2% calcium ,5.7% carbohydrates.Casein can also be
separated from milk by addition of rennin , an enzyme
secreted by young calves .

Presentation - 28 January 2023

• Whey protein are made up of alpha—
lactalbumin and beta-lactoglobulin ,serum
albumin ,the immunoglobulins,enzymes and
proteose –peptones.
• Beta-lactoglobulin are 50% of the total ,they
can’t be precipitated by acid or renin ,they can
be coagulated by heat .
• Whey also contain small amounts of lactoferrin
and serum transferrin .
• Whey can be given in lactose intolerance.

Presentation - 28 January 2023

Carbohydrate

• Milk contains 4-5 % carbohydrate.

• The chief carbohydrate present in milk is lactose ,a
disaccharide,although trace amounts of glucose ,galactose
and other sugar also .
• Lactose ————— > Glucose + Galactose Lactose has 1/6th
Hydrolysis
sweetness of sucrose and 1/3-1/4th solubility in water .
• When milk is heated ,lactose reacts with protein and
develops a brown colour ,development of brown colour is
due to non enzymatic browning called as Maillard reaction .
Eg:- When sugar is added to kheer it can develop brown
colour if overheated .
• Lactose is not easily soluble in intestine .
• Lactose favours the growth of good bacteria lactic acid
bacilli in the intestine ,that decreases the ph favouring
calcium absorption.

Presentation - 28 January 2023

Minerals
• Minerals like
chlorides ,phosphates ,citrates ,sulphates and
bicarbonates of sodium ,potassium ,calcium and
magnesium are present .
• The calcium phosphorus ratio 12:1 in milk is regarded
as favourable ratio for bone development.
• Milk also contain vitamin D .
• Milk is also good source of iodine ,poor source of
iron .
• These salts influence the condition and stability of
protein ,especially casein .
• Copper and iron develops off flavours in milk and
milk products.
• Milk also contain trace elements like zinc ,aluminium
,molybdenum and iodine .

Presentation - 28 January 2023

Vitamins

• Thiamine B1 occurs in fair concentration in milk .

• Riboflavin B2 is present in high concentration, riboflavin is sensitive to light so
when milk is exposed to sunlight for few hours then nearly half of the
riboflavin is lost .
• Milk is good source of niacin B3 ,excellent source of
tryptophan.Though ,tryptophan gets converted to niacin in body .
• Vitamin A and D depend on animal feed.

Presentation - 28 January 2023

Nutritive value

• Milk has good quality protein and biological value of 90 ,best to fulfil protein requirement.
• The milk have 3-4% of protein ,because of quality and amount of protein ,and presence of
another nutrients make it indispensable( so important and it’s not possible to be without it ).
• Lysine is the essential amino acids that is abundant in milk proteins .
• Cheese ,khoya and dehydrated milk powders are concentrated forms and so contain high
amount of nutrients per unit .
• Milk is the good source of galactose (lactose ),as it synthesise myelin sheath (insulating layer
of nerves of brain and spinal cord).
• Lactose favours growth of lactic acid bacilli in intestine ,decreases the pH ,this drop in pH
favours calcium absorption.
• Lactose enhances permeability of small intestine for Ca ions .
• Milk has controlled glycaemic effect .
• Milk fat is easily digestible ,skimmed milk does not have fat ,buffalo milk have high .

Presentation - 28 January 2023

• Dairy foods are major source of calcium .
• Calcium-phosphorus-ratio(1.2:1) in milk and good for bone development.
• Dairy products also contain vitamin D .
• Khoya has good amount of iron because it gets from containers .
• Riboflavin is present in high concentration in milk than other B-vitamins .
• In cheese making ,riboflavin is present in whey water .
• Milk is a good source of tryptophan .
• The amount of vitamin A and D depends on the feed of the animal .

Presentation - 28 January 2023

Presentation - 28 January 2023
Enzymes
• The enzymes in milk either comes from mammary gland or
released by contaminating bacteria .
• Alkaline phosphatase exists as lipoprotein.
• This enzyme is inactivated by normal pasteurisation
procedures and it’s activity is tested to determine
effectiveness of pasteurisation.
• Milk lipase develops rancid flavours in it .
• Bacterial lipase is heat resistant and can cause serious
quality defects .
• Lipases also gives desirable flavours in cheeses .
• Xanthin oxidase ,a conjugated protein complexed with
FAD ,iron and molybdenum occurs in fat globule membrane .
• The riboflavin content of milk may thus be due to xanthin
oxidase .

Presentation - 28 January 2023

Colour

• White colour of milk is caused by

reflection of light by colloidaly
-dispersed casein ,calcium and
phosphorus.
• Yellow colour of milk is due to
presence of carotene and
riboflavin .

Presentation - 28 January 2023

Flavour and Aroma

• Milk is sweet because of lactose

sugar .Flavour sensation is due to presence
of fat protein and salts like calcium
phosphate .
• The slight aroma is due to presence of
acetone ,acetaldehyde ,dimethyl sulphide
and short chain fatty acids .
• Boiling changes the flavour of fresh milk
more than pasteurisation.
• Off flavours develop when milk is exposed
to light ,in this reaction tryptophan and
riboflavin are involved and their content
decreases when off flavour develops .

Presentation - 28 January 2023

Properties of Milk

• Physically ,milk is a dilute emulsion ,colloidal dispersion and true

solution .
• Acidity:-Milk has pH of 6.5-6.7 at 25 degree celcius .As milk is
exposed to air ,it’s acidity decreases because of the loss of
CO2.Raw milk ,that have lactic acid producing bacteria that
gradually increases in acidity on storage .
• Viscosity:-Factors that affect viscosity of milk are state and
concentration of protein ,fat ,temperature and age of milk .factors
affecting stability of casein like acidity ,salt balance ,heat
treatment and action of various enzymes and bacteria are
important in viscosity of milk .Viscosity depends on amount of fat
and size of fat globules .Homogenisation and ageing increases the
viscosity .
• Freezing point :-Freezing point of milk is -0.55 degree celcius .It’s
affected by soluble constituents ,lactose and ash that are
constant .The addition of 1% of water to milk decreases it’s
freezing point by -0.0055 degree celcius .
• Boiling point :-Milk boils at 100.2 degree celcius ,at which
microorganisms die.The loss of nutritive value of boiled milk is more
than compensated by the avoidance of milk –borne diseases.

Presentation - 28 January 2023

Milk cookery

• Milk cookery means ,use of milk in cooking practices.

• 1.Effect of heat on milk :-
• A)Protein:-On heating lactalbumin and lactoglobulin become insoluble or
precipitate .Lactalbumin begins to coagulate at temperature of 66degree
celcius .Coagulum increases with increasing temperature and time of heat .
• Casein coagulates at 100 degree celcius for 12 hours or at 135 degree for 1 hour and at
155 degree for 3 minutes .The resistance towards heat is because of the combination of
calcium ,magnesium ,phosphorus and citrate in milk .
• B)Fat :-When milk is heated then the protein film that surrounds fat globules
breaks ,this permits the joining together of fat globules .This formation of fat layer
along with some coagulated proteins above the surface of boiled milk is called scum
(malai).
• Cream is a fat layer of milk produced from raw milk due to agitation which rise on the
surface of milk because of differences in specific gravity of milk fat and milk
serum .Large globules rise more rapidly and more completely than small .

Presentation - 28 January 2023

• C)Non-enzymatic browning of Maillard:–This type occurs in
evaporated milk when milk is heated .
• Maillard described brown colour development in mixtures
containing amino acids and reducing sugars like lactose .
• Sugar +Amino acids—————Brown polymeric compounds .
Heat

• Rate of browning increases with a rise in temperature , increase

(Carbohydrates) (Proteins)

in pH and addition of sugar (kheer , custards and puddings ) as

they contain substantial amount of sugar lactose and protein .
• D)Acid :-When milk is heated acidity decrease ,as CO2 releases
and acidity increases because hydrogen ions are liberated when
calcium and phosphate forms insoluble compounds .This balance
prevents large changes of pH during heating .
• E)Minerals :-Iodine is volatile so get lost from milk when
heated .The dispersion of calcium phosphate decreases by heating
,some of it is precipitated and some gets collected at the bottom
of pan with coagulum of albumin and some is probably entangled
in the scum on top surface .

Presentation - 28 January 2023

• F)Colour ,Flavour and Digestibilitym:-Heating or pasteurization has no
effect on colour and flavour of milk .Cooked flavour of boiled milk is
due to loss of CO2 and O2 and changes in protein.Digestibility slightly
improved.
• G)Scum formation :-Scum is formed when milk is heated in an
uncovered pan on surface ,gets toughened with increase in temperature
and it contains small amount of coagulated protein ,minerals and fat
globules .This film forms weak layer on top which accumulates steam
formed from milk under its surface and increase pressure ,due to this
pressure scum forces milk upwards and milk suddenly boils .Thus scum
formation during heating of milk is principal reason of boiling over .
• H)Scorching milk:-On boiling milk ,albumin and other whey proteins
form a coagulated film that collect at bottom and on sides.This can
caused by burning or non-enzymatic browning of the film.Heating milk
over hot water like in milk cooker and stirring prevents scorching .

Presentation - 28 January 2023

 Effects of acids on milk

• Coagulation of casein depends on pH of milk ,at pH 6.6 casein is present as

calcium caseinate and when acidity increases it changes to casein.At the pH of
5.2 casein coagulates and pH 4.6 least soluble so adhere together and form a
coagulum /curd called paneer .
• Calcium phospho caseinate + H+ ————Casein + Ca2+
(Milk) (Acidity added or (Coagulum) (In whey water)
developed)
• Bacterial action on milk can also lower the pH of milk and precipitate casein
as curd .
• Fruit milk shake may also curdle and this can be prevented by lowering the
temperature of the ingredients Eg:-Mango shake .

Presentation - 28 January 2023

Effect of enzymes

• A)Renin:-It’s secreted by young calves and it coagulates milk .When casein is

precipitated by action of renin, calcium is not released to whey and remains attached to
casein ,thus cheese made of rennet is good source of calcium than cheese made of acid
precipitation as calcium is not released in whey .
• Factors affecting renin coagulation:
• Temperature:–Optimum temperature 40-42 degree celcius .Low temperature retards
reaction and forms soft Coagulum .
• Heating milk before enzyme action:-At temperature over 65 degree celsius prior to
addition of renin may prevent firm clot formation.
• pH of milk:-Renin acts best in faintly acid medium at pH 5.8 ,acidic milk favourable
to curdle is not coagulated by renin.Renin don’t act on alkaline medium.
• Agitation:-The clot formed by renin is easily broken by stirring and cause separation
of watery portion .

Presentation - 28 January 2023

B)Fruit enzymes

• Bromelin,a proteolytic enzyme ,from raw

pineapple digests protein and clots the milk and
digest the clot .Destroying of enzymes before
combing fruit with milk prevents curdling (by
blanching or using canned fruits ).This is the
reason when we add raw pineapple in milk
pudding ,milk splits and curdles and hence
pineapple must be cooked before adding .Other
proteolytic enzymes present in raw fruits
includes papain in papaya and ficin in figs .

Presentation - 28 January 2023

Thankyou

Presentation - 28 January 2023