MILK The secretion from the mammary

gland whose purpose is to feed the young

mammal
Cows milk -Typical composition (%)
Water
87
Lactose
4.5-5.0
Fat
3.5-4.0
Protein
3.5
Minerals
0.7
(pH 6.6-6.8)

Chemical composition (g 100g-1) of milk different species of mammals

Species
Ass
Buffalo
Camel
Cow
Goat
Horse
Reindeer
Sheep
Yak
Zebu

Water
89.0
82.1
87.1
87.4
87.0
88.8
63.3
81.6
82.7
86.5

Fat
2.5
8.0
4.2
3.9
4.5
1.9
22.5
7.5
6.5
4.8

Protein Lactose
2.0
6.0
4.2
4.9
3.7
4.1
3.3
4.7
3.3
4.6
0.6
2.6
6.2
10.3
2.5
5.6
4.4
5.3
4.6
3.3
4.7

Ash
0.5
0.8
0.9
0.7
0.5
1.4
0.9
0.9
0.7

Adapted from Lenter (1981) , Jenness (1988) and Holland et al.

Commercial (average expected) composition of cows milk (g 100g -1)

Breed
Ayrshire
Friesian
Guernsey
Jersey
Shorthorn

Fat
3.5
3.40
4.9
5.14
3.65

After Scott (1986)

Protein
3.35
3.15
3.85
3.80
3.30

Lactose
4.95
4.60
4.95
5.00
4.80

Ash
0.69
0.73
0.75
0.75
0.69

Milk composition varies due to:

Species
Breed
Diet
Lactation stage
Season
Weather
Stress!
etc

Average Fat and Protein content of UK Milk in 2001

Month

Fat %

Protein %

January

4.06

3.24

February

4.02

3.21

March

4.06

3.21

April

4.05

3.20

May

3.85

3.27

June

3.84

3.28

July

3.86

3.26

August

3.90

3.29

September

4.01

3.42

October

4.11

3.39

November

4.12

3.38

December

4.11

3.35

Annual
Average

3.99

3.29

Lactose
reducing disaccharide
0% in marine mamale to 10% in milk of monkeys

Lactose
Properties

-lactose

-lactose

crystallisation

monohydrat

anhydrous

Solubility in H2O
at 20C

7 g/100mL

50g/100mL

exist as 2 monomer: and

-lactose is a commercial form due to its low solubility
crystalformation of -lactose monohydrate in
milk powder when moisture is high
Lactose crystalisation destablise casein in frozen milk
product to form aggregate
Lactose participates in Maillard reaction

Fermented diary products?

Milk Lipids

98% Triglyceride, 1% phospholipid

occurs as globule of 0.1-20 m surrounded by a
membrane called milk fat globule membrane (MFGM)
serving as emulsifir
Damage to MFGM leads to separation of lipid from milk
Lipolysis

Milk Protein (approx. 3.5% of milk)

75-80% Casein

20-25% Whey protein

Caseins (80% of Milk Protein)

%

M.Wt

-SH

S1

39-46

23,600

8(9)

S2

8-11

25,150

10-13

1/2

25-35

24,000

5(4)

8-15

19,000

1(2,3)

1/2

3-7

11-21,000

General Properties:
- Little 3 dimensional structure?
- High concentration of structure breaking
proline especially -casein and high surface
hydrophobicity
-Ca sensitive (except )
- Exist in colloidal form (micelles)
- Insoluble at Iso-electric point (approx 4.6)
- Specifically synthesized in the udder
- Form basic structure of cheese curd

Casein exists in colloidal micelles

Areas of high density in substructure
-casein on outside
Surface negative charge
Submicelles???

Casein micelle model proposed by Slattery and Evard

(1973). The micelle is composed of about 40
submicelles. The lighter portions of the submicelles
represent the s1- and -casein while the darker
portions represent the -casein/carbohydratecontaining molecules. Interior submicelles have
similar structures.

The Casein Micelle Hornes Model

Electron micrograph of fat globules in cream (X 13,500)

Reproduced by kind permission of the National Institute for Research
in Dairying (now the Institute of Food Research - Reading
Laboratory).

Whey Proteins (20% of Milk Protein)

(% milk
protein)

M.Wt

S-S

-SH

-lactoglobulin
(7-12)

18,300

-lactalbumin
(2-5)

14,200

Serum Albumin
(0.7-1.3)

66,300

17

Immunoglobulins
(1.9-3.3)

80-950,000
(several
species)

Many others: Proteose peptone; lactoperoxidase; lactoferrin; transferrin;

numerous enzymes.
General
properties
- Globular with defined tertiary structures
- Exist in milk serum
- Remain soluble at pH 4.6
- Not incorporated in cheese curd

Casein/whey protein interactions during heat

treatment

>800C lg and la become denatured

and attach to -casein through S-S bonds
Surface of micelle becomes smoother and
more hydrophobic
Water holding capacity of casein micelles
increases less syneresis/loss of protein
into whey

-ve charge
zeta potential
-25MV

Milk coagulation can occur by

Enzyme (chymosin) action
Heat
Acid
Direct addition of acid
Addition of acidulant e.g. GDL
Bacterial fermentation

Acid gels yogurt, some soft

cheeses
Exploits isoelectric points of
caseins approx pH 4.6

MILK
(stable casein colloidal system-micelles)

ACIDIFICATION
physico-chemical alteration of micelles
(a)

dissaggregation forces:
CCP Ca 2+, Pi;
Casein solubilisation

(b) aggregation forces:

reduction in zeta-potential;
increased hydrophobicity
METASTABLE SYSTEM

structural rearrangement of
altered casein micelles

NEW STABLE SYSTEM GEL

GEL
slow quiescent
acidification

PRECIPITATE
rapid, non- quiescent
acidification

A -950C 5 min; B- No heat

Heat coagulation
N.B. Milk is quite stable to heat
Heat coagulation may require e.g. several
minutes at 1400 C
Mechanism may be related to lower pH at
these elevated temps

Consistency measurement of yoghurt (12-20g total solids 100g -1)

directly at the end of the incubation period at 420C (A) and after
overnight storage in a refrigerator at 5-70C (B)
Note: A standard penetrometer was employed .
After Tamime (1997).

Methods of fortifying solids/proteins in yogurt mix

Traditional boiling reduce volume to two-thirds
original
Concentration by membrane processing
Ultrafiltration
Reverse osmosis
(nanofiltration / microfiltration)

Concentration by vacuum evaporation

Addition of dairy-based powders
Addition of non-milk proteins

Non-dairy powders the following have been used as

a basis or to fortify milk in yogurt manufacture

Soy milk/protein
Sweet potato
Pulses or legumes
Egg white
Sunflower protein
Groundnut protein
Cottonseed protein
Coconut milk
Etc. etc.

Standardisation
Optimum Casein:Fat ratio for Cheddar
cheese should be 0.68-0.72
Usually fat removal as cream (saleable)
Addition of SMP is possible for smaller
manufacturers

Dairy Powders
Whole milk powder (approx. composition: Fat 27%;
Protein 26%; Lactose 40%)
Skimmed milk powder (Fat 0.6%; Protein 36%; lactose
53%) 1-6% addition more usual in UK for low fat
products
Buttermilk powder (Fat 5%; Protein 34%; Lactose 51%)
emulsifying properties

Dairy Powders (cont.)

Casein powder (Protein 86%) acid or rennet casein;
Na-, K-, Ca- or NH3- caseinate, casein hydrolysate
lower addition level than milk powders
Whey powder (Fat 1.3%; Protein 12.2%; Lactose 78%)
cheap best combined with SMP
Whey protein concentrate (say 30-80% protein)
Mixtures of above