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identify factors associated with composition of milk; give chemical nature of flavour and off-flavour related to milk; and indicate nutritional importance of milk.
Milk provides essential nutrients and is an important source of dietary energy, high-quality proteins and fats. Milk can make a significant contribution to the required nutrient intakes for calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid.
Unlike protein and carbohydrates, fat composition in milk varies widely due to genetic, lactational, and nutritional factor difference between different species. [94] Fat globules vary in size from less than 0.2 to about 15 micrometers in diameter between different species.
4 days ago · Milk’s mineral content includes calcium and phosphorus in quantities sufficient for normal skeletal development, but little iron. Milk contains B vitamins as well as small amounts of vitamins C and D. Commercial cow ’s milk is commonly enriched with vitamins D and A before sale.
The Milk Composition section describes the chemical and physical properties and effects of pasteurization on the compounds in milk. A brief overview of the variation in milk composition is provided below as an introduction to this section.
Winter milk may contain slightly higher levels of iodine than summer milk. Whole milk values are for milk standardised to a minimum 3.5% content.
The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.
May 5, 2021 · This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.
Milk is a complex biological fluid consisting of fats, proteins, minerals, vitamins, enzymes, and sugar. Milk of all mammals contains proteins, fats, carbohydrates, vitamins, minerals, and water, but their content varies widely between ruminant and nonruminant milk.
Milk and Dairy Products in Human Nutrition. Production, Composition and Health. Edited by. Young W. Park, Ph.D. Professor of Food Science, Georgia Small Ruminant Research and Extension Center Fort Valley State University, Fort Valley, Georgia, USA. and.
