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.
INFLUENCE OF MILK COMPONENT
MILK AND MILK COMPONENTS: WATER
• Makes up 88% of fluid milk• Water is the carrier for
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• 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
INFLUENCE OF MILK COMPONENT
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
INFLUENCE OF MILK COMPONENT
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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
INFLUENCE OF MILK COMPONENT
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
INFLUENCE OF MILK COMPONENT
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
INFLUENCE OF MILK COMPONENT
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,
INFLUENCE OF MILK COMPONENT
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
INFLUENCE OF MILK COMPONENT
http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpgEmulsion type: O/W
Natuaral stabilizer: phosfolipid (lesitin)
CREAM
INFLUENCE OF MILK COMPONENT
http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg
MILK
CREAM (FAT)
SKIM (PROTEIN)
CHESSE
WHEY
INTRODUCTION
• Ionic Interaction• Interfacial tension
HOW EMULSIFIER STABILIZED EMULSION
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• Interfacial tension• Fine particles on liquid/liquid interface
• Macromolecul: protein & gum
EMULSION DESTABILIZATION
• Creaming• Flocculation
INFLUENCE OF MILK COMPONENT
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
INFLUENCE OF MILK COMPONENT
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• 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)
http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg
FUNCTIONAL PROPERTIES TELUR
LUWAK (KOPI)
INTRODUCTION
End© 2008-2010 Christopher MacLeod forthe New Hampshire Historical Society
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