MILK › 2011 › 10 › tph4-susu.pdfINTRODUCTION • Milk is an excellent food because contain of...

MILKMILKANIMAL PRODUCT TECHNOLOGYANIMAL PRODUCT TECHNOLOGY

ENDRIKA WIDYASTUTI, ENDRIKA WIDYASTUTI, S.PtS.Pt,, M.ScM.Sc, MP, MP

MILK COMPOSITION

INTRODUCTION

THE OUTLINE

MILK COMPOSITION

REFERENCE

INFLUENCE OF MILK COMPONENT

INTRODUCTION

• Milk is the secretion of the mammary glands of mammals and is intended for nutrition of the young (Walstra & Jenness, 1984)

• Milk is defined to be the http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg

• Milk is defined to be the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows (Lampert, 1970)

INTRODUCTION

• Milk is an excellent food because contain of complete component for baby growth and development

• In nutrition milk is used as http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg

• In nutrition milk is used as standard for protein quality of food ( chemical score, PER).

• But milk is a perisablefood due to its complete component for bacteria

INTRODUCTION

• Major componenets

– Water– Fat

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg– Protein– Sugar– minerals

Milk composition is affected by:

1. Genetic factor (breed & individual factor)

2. Feed (quantity, composition)

3. Season (avaibility of green pasture)

MILK COMPOSITION

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg3. Season (avaibility of green pasture)

4. Lactation period

5. Time and milking procedure

6. Age

7. Disease

MILK COMPOSITION

COMPONENT RANGE (%)

water 85.5 - 88.7

Solid Non Fat (SNF) 7.9 - 10.0

Fat 2.4 - 5.5

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgProtein 2.3 - 4.4

Laktosa 3.8 - 5.3

Minerals 0.53 - 0.80

Organic acid 0.13 - 0.22

Cow Human Buffalo Sheepwater 87.29 87.60 82.44 87.81

Protein 3.42 1.20 4.74 3.50

Fat 3.66 3.80 7.40 3.80

MILK COMPOSITION

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgFat 3.66 3.80 7.40 3.80

Lactosa 4.92 7.00 6.24 4.10

Ash 0.71 0.21 0.78 0.79

MILK COMPOSITION

Component

Ayrshire Guernsey Holstein Jersey

Water 87.42 85.89 88.12 85.60

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgProtein 3.32 3.75 3.30 3.75

Fat 3.85 4.75 3.52 5.05

Lactosa 4.70 4.86 4.70 4.84

Ash 0.71 0.75 0.69 0.76

Total Solid 12.58 14.11 12.21 14.40

MSNF 8.73 9.36 8.69 9.35

ABNORMAL COMPOSITION:

1. Colostrum: (first week of milking),

high protein, contain of blood &

immunity component

2. mastitis milk : like blood serum,contain leucosit

MILK COMPOSITION

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg2. mastitis milk : like blood serum,contain leucosit

3. Contaminated milk : desinfectant,

pesticide, mineral ion, & m.o.


MILK AND MILK COMPONENTS: WATER

• Makes up 88% of fluid milk• Water is the carrier for

http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg

• Water is the carrier for disolved, suspended and emulsified components

MILK AND MILK COMPONENETS: PROTEIN

• Milk provides a substantial portion• Predominante protein: casein

– Casein is found only in milk


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg– Makes up about 82% of the milk protein– Exsists in suspended form and is easily

coagulated by the action of acids and enzymes

• High quality• Contain all the essential amino acids in

proper balance for good nutrition

MILK AND MILK COMPONENTS: MILK FAT

• Concentrated sources of energy



energy

• Many different fats that give milk its distinctive, pleasing flavor

• High in fat soluablevitamins- A,D, E, K

MILK AND MILK COMPONENTS: LACTOSE

• Major carb of milk• Makes up ½ the nonfat solids in milk


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgsolids in milk

• Relative sweetening power of lactose is about 1/6th that of sucrose (common table sugar)

Milk and Milk Components: Minerals

Contains 7 major minerals and several in minor and trace amounts– Calcium and phosphorus

• Essential to human nutrition for building bones and certain metabolic


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgbuilding bones and certain metabolic processes

• Milk is the chief source of calcium in the diet in the US

• Phosporus is contained in the same biological relationship to calcium as occurs in the growing skeleton

• Recommended daily amounts of dietary calcium can not be met without using milk

MILK AND MILK COMPONENTS: VITAMINS

• All vitamins required by humans are found in milk

• Some are fat soluable and are associated with butterfat, those that are water soluable are found in the non-fat portion of milk

• Vitamin A and carotene are present in


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg• Vitamin A and carotene are present in

high concentrations– Carotene gives milk its color

• Vitamin D content of fresh milk is low– Commercially pasteurized milk is fortified

with Vitamin D to balance the product for optimum nutrition

• Abundant source of riboflavin (Vitamin B2)

• Important source of niacin because it is in fully available form

• Significant amount of thiamine (Vitamin B1), biotin, vitamin B12, folic acid, choline

CHANGE OF MILK PROPERTIES:

1. Physical: Creaming, cristalisation, viscosity

2. Chemical: Gas content (O2, N2, CO2), acidity/pH.

3. Biochemical: enzymatic (lipolysis, proteolysis,


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg3. Biochemical: enzymatic (lipolysis, proteolysis, hidrolysis)

4. Microbial: microorganism growth, fermentation

TUGAS

Milk emulsion: fat globula is dispersed in water (+ other soluble material) with milk stabilizer in between

Emulsion type: O/W


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgEmulsion type: O/W

Natuaral stabilizer: phosfolipid (lesitin)

CREAM



MILK

CREAM (FAT)

SKIM (PROTEIN)

CHESSE

WHEY

INTRODUCTION

• Ionic Interaction• Interfacial tension

HOW EMULSIFIER STABILIZED EMULSION


• Interfacial tension• Fine particles on liquid/liquid interface

• Macromolecul: protein & gum

EMULSION DESTABILIZATION

• Creaming• Flocculation


http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg• Coalecence• Ostwald Ripening

HOW TO STABILIZE EMULSION

• Homogenization: reduction of fat globula size• Used milk stabilizer: increasing viscosity of



• Used milk stabilizer: increasing viscosity of continous fase, decreasing of interfacial tension

REFERENCES

• Fox, P.F., 1997. Advanced dairy chemistry. Blackie academic & Professional, London.

• Harper, W.J. & Hall, C.W., 1976. Dairy Technology and Engineering. The Avi Publ. Co., Inc. Wesport, Connecticut.

• Harding, F., 1999. Milk Quality. Aspen Publishers Inc. Gaithersburg, Maryland.

• Lampert, L.M., 1970. Modern dairy Products. Chemical Publishing Co., Inc. New york.http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg

• Lampert, L.M., 1970. Modern dairy Products. Chemical Publishing Co., Inc. New york.

• Newlander, J.A. & Atherton, H.V., 1964. The Chemistry and Testing of dairy Products. Third edition. Olsen Publishing Company, Milwaukee, Winconsin.

• Walstra, P. & Jenness, R., 1984. Dairy Chemistry and Physics. John Wiley & Sons, New York.

• Webb, B. & Johnson, A.H., 1965. Fundamental of Dairy Chemistry.The Avi Publishing Co., Inc. Wesport, Connecticut.

ANEKA TERNAK

MADU + PROPOLIS

ROYAL JELLY + POLLEN

KUDA (SUSU + DAGING)


FUNCTIONAL PROPERTIES TELUR

LUWAK (KOPI)

Date post:	02-Feb-2021
Category:	Documents
Upload:	others
View:	0 times
Download:	0 times

MILK › 2011 › 10 › tph4-susu.pdfINTRODUCTION • Milk is an excellent food because contain of...

Documents