At even higher magnification (50,000X), the casein micelles can be observed. At 500X magnification, spherical droplets of fat, known as fat globules, can be seen. Looking at milk under a microscope, at low magnification (5X) a uniform but turbid liquid is observed. a solution of lactose, soluble proteins, minerals, vitamins other components.a colloid suspension of casein micelles, globular proteins and lipoprotein particles.Some of these MFGM components are considered beneficial. an oil-in-water emulsion with the fat globules dispersed in the continuous serum phase It contains specific proteins and unique polar lipids (PL) closely associated into a complex structure.This may seem curious if one takes into consideration the fact that milk has less water than most fruits and vegetables. Due to its role in nature, milk is in a liquid form. Not only is the composition important in determining the properties of milk, but the physical structure must also be examined. solids-not-fat (SNF) = proteins, lactose, minerals, acids, enzymes, vitamins.Serum = plasma – casein micelles (whey).The following terms are used to describe milk fractions: Coconut milk contains about 54 moisture, 35 fat and 11 solid non-fat (Simuang et al., 2004. Scientific inquiry states of matter properties of matter. Coconut milk is the natural oil-in-water emulsion extracted from the endosperm of mature coconut (Cocos nucifera L.) (Seow and Gwee, 1997) and it plays an important role in many traditional foods of Asian and Pacific regions (Chiewchan et al., 2006). vitamins – A, C, D, thiamine, riboflavin, others The lesson can be extended to discuss a type of mixtures called emulsions.enzymes – peroxidase, catalase, phosphatase, lipase.acids 0.18% – citrate, formate, acetate, lactate, oxalate.minerals 0.65% – Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe, Cu, sulfate, bicarbonate, many others.With all this in mind, only an approximate composition of milk can be given: There are many factors that can affect milk composition such as breed variations (see introduction), cow to cow variations, herd to herd variations – including management and feed considerations, seasonal variations, and geographic variations. Milk is also a very complex food with over 100,000 different molecular species found. It is not surprising, therefore, that the nutritional value of milk is high. Milk and honey are the only articles of diet whose sole function in nature is food. Milk has been a food source for humans since prehistoric times from human, goat, buffalo, sheep, yak, to the focus of this section – domesticated cow milk (genus Bos). The role of milk in nature is to nourish and provide immunological protection for the mammalian young. Dairy Chemistry and Physics 7 Composition and Structure: Overview
0 kommentar(er)
