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SUSU
by A.N. Al-Baarri, SPt., MP., Ph.D

General Description of Milks

Milk is an emulsion or colloid of butterfat globules
within a water-based fluid
Milks contain the nutrients required for the growth and
development of the neonate.
All milks contain proteins, fats designed to be easily
digested, most have lactose, minerals, vitamins.
Milk components are organised as follows:
lipids (in emulsified globules coated with a
membrane)
proteins (in colloidal dispersion as micelles)
minerals and all lactose (in true solution)
(Jensen et al., 1991).

Proximate Composition (WT%)

of Bovine, Human, Goat, and Sheep Milk
Co B H
G S
mp ov u
oa he
ositi in m
t ep
on e an
Prot 3. 1. 2. 5.
ein 4 0 9 5
Cas 2. 0. 2. 4.
ein 3 4 5 6
3. 3. 4. 7.
Fat
7 8 5 4
0. 0. 0. 1.
Ash
7 2 8 0

Butter-fat-milk
Each fat globule is surrounded by a membrane consisting of
phospholipids and proteins; these emulsifiers keep the
individual globules from joining together into noticeable grains
of butterfat and also protect the globules from the fatdigesting activity of enzymes found in the fluid portion of the
milk. In unhomogenized cow's milk, the fat globules average
about four micrometers across.
The fat-soluble vitamins A, D, E,
and K are found within the milk
fat portion of the milk.

Protein
The largest : casein protein micelles: aggregates of several
thousand protein molecules, bonded with the help of
nanometer-scale particles of calcium phosphate. it makes up
around 80% of the protein in milk.
Kappa-casein molecules: it have a negative electrical charge
and therefore repel each other, keeping the micelles separated
under normal conditions and in a stable colloidal suspension in
the water-based surrounding fluid.
Other protein are much more water-soluble and do not form
larger structures. Because these proteins remain suspended in
the whey left behind when the caseins coagulate into curds,
they are collectively known as whey proteins. Whey proteins
make up approximately 20% of the protein in milk. Lactoglobulin
is the most common whey protein by a large margin.

Carbohydrate
In nonruminants, glucose is absorbed through the intestine and
is the major source of metabolic energy and short carbon
chains.
In ruminants, fermentation of dietary carbohydrate in the rumen
results in formation of volatile fatty acids (VFA's): Especially,
acetate, propionate, and butyrate.

Vitamin
Vitamins help the body use carbohydrates, protein, and fat.
Milk contains the water soluble vitamins thiamin (vitamin B1),
riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid
(vitamin B5), vitamin B6 (pyridoxine), vitamin B12 (cobalamin),
vitamin C, and folate.
Milk contains the fat soluble vitamins A, D, E, and K. The
content level of fat soluble vitamins in dairy products depends
on the fat content of the product.

Mineral
Minerals have many roles in the body including enzyme
functions, bone formation, water balance maintenance, and
oxygen transport
Milk is a good source of calcium, magnesium, phosphorus,
potassium, selenium, and zinc. Many minerals in milk are
associated together in the form of salts, such as calcium
phosphate.
In milk approximately 67% of the calcium, 35% of the
magnesium, and 44% of the phosphate are salts bound within
the casein micelle and the remainder are soluble in the serum
phase.
Milk contains small amounts of copper, iron, manganese, and
sodium.

Useful links:
http://classes.ansci.illinois.edu/ansc438/index.html
http://en.wikipedia.org/wiki/Milk
http://dl.dropbox.com/u/703620/Milk%20Composition.pdf
http://www.foodscience.uoguelph.ca/deicon/casein.html
http://www.milkfacts.info/Milk
%20Composition/vitaminsminerals.htm

Milk Processing in Illustration

Milk Processing in Diagram

Milk self life : Sensory Test

Milk self life: Storage Temperature

Storage Temp. on Milk Enzyme

a = 25C
b = 10C
c = -20
Cited from Al-Baarri et al. (2011)

Milk Quality Loss

Vitamin A and D loose in 2 years (40% loss in 1,5 year)
Sudden loss of vitamin A and D when it keeps under light
Fat brings to the rapid loss of milk quality
Fat-Removed Powder Milk => 4 year
Condensed Milk => 6 months
Cheese => 2 years
Butter => 1 year

Defense Agents:
Lactoferrin
Lysozyme
Immunoglobulin
Nisin
Lactoperoxidase
Lipids

Off Flavor in Milk Powder

References
http://www.freeonlineresearchpapers.com/shelf-life-of-milk
http://citeseerx.ist.psu.edu/viewdoc/download?
doi=10.1.1.24.4255&rep=rep1&type=pdf
https://www.usaemergencysupply.com/information_center/fo
od_storage_faq/storing_dry_milk.htm
http://extension.usu.edu/foodstorage/htm/dried-milk/
https://www.usaemergencysupply.com/information_center/fo
od_storage_faq/canned_milk_types.htm
http://www.youtube.com/watch?v=u7WIe1_WOTU

Five major parameters are routinely

checked by regulatory agencies for
quality raw milk production
Nutritional constituents in milk.
Somatic cell counts as related to mastitis.
Bacteria counts as related to sanitary
practices.
Adulteration and pesticide residue contents.
Flavor, taste, appearance and temperature.

Quality of Raw Milk tested by Individual

Dairy Processing Plants
Standard plate count (SPC)
Direct microscopic count (DMC)
Freezing point determination (Cryoscope)
Presence of inhibitory substances (antibiotic screening test)
Sensory evaluation
Preliminary incubation (PI) SPC
Direct microscopic somatic cell count (DMSCC)
Acid degree value (ADV)
Laboratory pasteurization count (LPC)
Thermoduric spore count
Fat content
Total solids content (can also include protein content)
Sediment test

Grade a raw milk for pasteurization

Temperature:
Cooled to 45F (7C) or less within two hours after milking,
provided that the blend temperature after the first and
subsequent milkings does not exceed 50F (10C).
Bacterial limits:
Individual producer milk not to exceed 100,000 per ml prior to
commingling with other producer milk. Not to exceed 300,000
per ml as commingled milk prior to pasteurization.
Antibiotics:
No detectable zone.
Somatic cell count:
Not to exceed 1,500,000 per ml

Grade A pasteurized milk and

milk products
Temperature:
Cooled to 45F (7C) or less and maintained thereat.
Bacterial limits:
20,000 per ml
Coliform:
Not to exceed 10 per ml.
Phosphatase:
Less than 1 microgram per ml
Antibiotics:
No detectable zone