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18 Cards in this Set
- Front
- Back
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Milk PH |
6.5-6.8 |
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Milk acidity |
0.10-0.22 |
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Specific Gravity |
1.027-1.040 |
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DRY MATTER OF MILK |
Total solids |
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Group of constituent on milk (protein,carbohydrates,minerals) |
Solid non fats |
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MIlk fats |
Fats |
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Frequently use in icecream industry |
Serum solids |
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Minerals of milk |
Ash |
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Compromise 87% of milk |
Water |
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Most important constituent responsible of smooth body texture and rich mellow flavor |
Milk fat |
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All dairy products except this have milk fat |
Skim milk |
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3 kinds of protein in milk |
Casein, lactalbumin, lactoglobulins |
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Comprises the 80% of total protein of milk |
Casein or calcium caseinate |
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Casein can be precipitatd by |
Acids Enzymes Alcohol Heat 121C for 1 hr |
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Easily coagulated by heat but not coagulated by enzyme (RENNIN) or acid |
Lactalbumins |
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Concentration is increase during colostrum period and contain lactenin 1 & 2 |
Lactoglobulins |
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Principle carbohydrate of milk |
Lactose |
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Comprised of ash of milk |
Minerals |
