Milk and Dairy Products

Abstract

The article contains sections titled: 1. Introduction 2. Historical Aspects 3. Composition of Milk 3.1. Milk Fat 3.1.1. Composition 3.1.2. Properties of Fat Globules 3.2. Milk Proteins 3.2.1. Major Nitrogen Fractions in Milk 3.2.2. Nomenclature and Properties of Cow's Milk Proteins 3.2.3. Caseins 3.2.4. Whey Proteins 3.2.5. Nonprotein Nitrogen (NPN) 3.3. Lactose 3.4. Minerals 3.5. Vitamins 3.6. Contaminants 4. Physical and Physicochemical Properties of Milk 5. Microbiology of Milk 6. Nutritional Value of Milk 6.1. Milk as a Nutrient Source for Humans 6.2. Health Aspects of Milk Consumption 7. Dairy Technology 7.1. Milk Production and Transport 7.2. Pretreatment in Dairies 7.3. Thermal Treatment 7.3.1. Thermal Processes 7.3.2. Effects of Heat on Milk 7.3.2.1. Effect on Microorganisms 7.3.2.2. Inactivation of Milk Enzymes 7.3.2.3. Heat‐Induced Destruction of Nutrients 7.4. Homogenization 7.5. Separation Processes 7.5.1. Microfiltration 7.5.2. Ultrafiltration 7.5.3. Nanofiltration and Reverse Osmosis 7.5.4. Ion Exchange Processes 7.5.5. Electrodialysis 7.6. Cleaning and Disinfection 7.7. Water Treatment 8. Fluid Milk 8.1. Consumer's Milk 8.1.1. Legal Classes of Consumer's Milk 8.1.2. Characterization According to Heat Treatment 8.1.3. Modified Consumer's Milks 8.1.4. Packaging of Fluid Milks and Milk Products 8.2. Reconstituted and Recombined Milk 9. Milk Products 9.1. Flavored Milk and Milk Beverages 9.2. Evaporated (Condensed) Milk 9.2.1. Technology of Concentration by Evaporation 9.2.2. Unsweetened Condensed Milk 9.2.3. Sweetened Condensed Milk 9.3. Dry Milk Products 9.3.1. Drying Processes 9.3.2. Whole and Skim Milk Powders 9.3.3. Butter and Buttermilk Powders 9.3.4. Whey Powders and Permeates 9.3.5. Milk Protein Powders 9.3.6. Powdered Infant Formulas 9.4. Fermented Milk Products 9.4.1. Legal Definitions 9.4.2. Specific Fermented Products 9.5. Cream 9.5.1. Production 9.5.2. Types of Cream 9.6. Butter 9.6.1. Production 9.6.2. Steps in Buttermaking 9.7. Anhydrous Milk Fat and Butter Oil 9.8. Dairy Spreads 9.9. Dairy Desserts 10. Quality Control 11. Legislation 12. Economic Aspects 13. Acknowledgement

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

“…Milk is a rich source of nutrients for the growth and development of human beings (Joseph, 1981;Jost, 2007). Protein estimation result showed that the milk samples contain different amount of protein, ranging from 8.91 mg/ml to 28.72 mg/ml.…”

“…Goat, universally known as the 'poor-man's cow' (Iqbal et al, 2008) plays a significant role in milk production and contributes to human nutrition in many developing countries (Devendra, 1999). According to Jost (2007), milk contains 87.30% water and the rest is composed of other nutrients like lactose, butter fat, casein, vitamins, albumin and globulin, minerals etc. Apart from that, the nutritive values of milk in different lactating mammals vary with better digestivity, alkalinity, buffering ability and even medicinal values (Park, 2006).…”

Lässt ein Gewitter Milch wirklich sauer werden?

“…Frischmilch ist ein Lehrbuchbeispiel für ein Kolloid – genauer: ein flüssig‐flüssig Kolloid, auch Emulsion genannt – also eine Lösung, die aus Fett‐ und Eiweißmolekülen (hauptsächlich Kasein) besteht, die in einer Flüssigkeit auf Wasserbasis schwimmen (Abbildung 1) [9]. Die Fettkügelchen sind mit Proteinen und geladenen Phospholipiden beschichtet.…”

The Effect of Using Different Detergents in Cleaning Cows' Udders on The Microbial Content of Produced Milk

“…Milk is one of the most essential foods to human beings; it is rich in nutrients vital for growth and maintenance of a healthy body (Vilela, 2002). It is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals (Jost, 2007). It is rich in proteins, fats, carbohydrates (lactose), mineral salts, vitamins, conjugated linoleic acid, sphingomyelin, butyric acid, among other substances, which provide immunologic protection and essential nutrients to its consumers (Sordillo et al, 1997;Oliveira et al, 1999).…”