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17 Cards in this Set
- Front
- Back
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Cow's milk vs. human milks
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Cow's milk is HIGHER in protein (3.4 v 1.2)
Ash is HIGHER (0.7 v .21) LOWER in lactose (4.9 v 7.0) |
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Composition of Human Milk
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Water - 87.6%
Fat - 3.8% Protein - 1.2% Lactose - 7% Ash - 0.21% |
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Composition of Cow's milk
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Water- 87.3%
Fat - 3.7% Protein - 3.4% Lactose - 4.9% Ash - 0.7% |
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Holestein milk composition
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High in H2O and LOW in fat, protein, lactose, ash
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Jersey milk composition
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HIGH in fat, protein, and ash
LOW in H2O |
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Brown swiss
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High in Lactose
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Chloride in normal milk
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0.10 to 0.12%
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Chloride lactose number of normal milk
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2.24%
Higher in mastitus, usually more than 3 |
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Clostrum is High in
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Chloride
Total protein (16.5%) Casein (5%) Lactoglobulin (11%) Fat (6.6%) Total solids (26.7% Ash (1.2%) |
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Clostrum is low in
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Lactose (2.9%)
Water (73%) |
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Globulin
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Carries antibodies to help protect calf against diseases (24 hrs)
Calf receives antibodies from mother |
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Freezing point
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Is the most constant physical property of milk
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Lactose and Ash
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Most constant of milk solid constituents
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What constituent of milk varies the most?
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Percent butter fat
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Sugar and Salt
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Responsible for maintaining the freezing point of milk
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Freezing point of milk
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31.01F
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Feed
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Will NOT permanently affect milk composition positively.
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