Week 1

Milk Science & Technology

Introduction
Definition of milk
Physical structure and chemical
composition
References
• Lampert, L.M. 1975. Modern Dairy Products.
• Walstra, P and Jennes, R. (Author), Robert
Jenness. 1984. Dairy Chemistry and
Physics 1st Edition
• Kosikowski, F.V. 1982. Cheese and Fermented
Milk Foods.
Bangsa (Breed) dairy cow
 Definition of milk
• Cairan yang keluar dr klj susu, bebas
kolostrum, dgn pemerahan sempurna dari
ternak sehat (Lampert, 1975)

Hampir sempurna:
Gizi lengkap & seimbang
• Wattiaux (1995): susu merupakan produk
normal sekresi kelenjar susu.
• Konte (1999): susu adalah cairan berwarna
keputihan yang mengandung protein, lemak,
laktosa, dan berbagai vitamin dan mineral
yang dihasilkan oleh kelenjar susu (glandula
mammae) semua mamalia betina dewasa
setelah melahirkan dan berfungsi sebagai
makanan bagi anaknya.
• Guetouache et al. (2014): susu adalah
makanan berwarna keputihan yang umumnya
diproduksi oleh sel sekretori kelenjar susu
mamalia betina dalam proses yang disebut
laktasi, yang merupakan salah satu ciri khas
mamalia.
Susu terdiri dari empat fase fisik:
• a) fase gas, yang pada dasarnya terdiri dari CO2 pada saat
pemerahan,
• b) fase lemak yang terdiri atas sel-sel, lemak (diameter 2 – 5
µm) yang mengandung lipid dan unsur-unsur yang larut dalam
lemak, globula lemak dikelilingi oleh fosfolipid dan membran
protein,
• c) fase koloid yang terdiri dari kasein misel yang berikatan
dengan fosfat dan kalsium sitrat dan magnesium, dan
• d) fase berair (aqueous phase) yang terdiri dari protein
terlarut (protein whey), laktosa dan mineral (elektrolit). Ada
hubungan terbalik antara kandungan laktosa dan mineral,
untuk menjaga agar susu tetap berkaitan dengan isotonik
plasma darah (Guetouache et al., 2014) .
SUSU SEGAR (Fresh milk)
• Susu murni: cairan dari ambing sehat dan
bersih, diperoleh dng cara pemerahan yg
benar, kandungan alaminya tdk
dikurangi/ditambah sesuatu & blm mendpt
perlakuan apapun  kec. proses pendinginan
(SNI, 1998)
Milk physical properties/Sifat fisik susu
• Color
• Taste
• Density
• Freezing point
• Boiling point
• Viscosity
 Warna susu (milk colour)
Putih kebiruan- kuning kecoklatan
Fat &SNF
Putih/milky
Cahaya yang direfleksikan oleh globula-globula
lemak, partikel koloidal kasein dan kalsium fosfat yang
tesebar dalam susu.
Yelowish
Pigmen karoten (larut lemak)
Kuning kehijauan
Riboflavin(B2: larut air) Whey
Milk taste
• Balance sweet & salty
– Sweet : lactose
– Salty : Chloride

• Mastitis/ end lactation periode: chloride > salty

(bacterial infection of the udder, resulting in damage to
the ductal secretory cells and increased permeability of
the blood capillaries. Thus, sodium and chloride (which
are high in extra-cellular fluid) flow into the lumen of the
alveolus, and to maintain osmolarity and potassium
levels, decrease proportionately: I E M El Zubeira, O A O
ElOwnia and G E Mohamed, 2005)
• Opening of the “tight junctions” between
secretory cells, and the increased permeability
of the blood capillaries Thus, sodium and
chloride (which are high in extracellular fluid)
pour into the lumen of the alveolus and, in
order to maintain osmolarity, potassium levels
decrease proportionately.
Physical properties
• Density : 1, 028
• Freezing point: -0,550C sampai -0,610C
• Boiling point:100,170C
• Milk (fat 4,32 %) average of viscosity 1,6314
centipoise (cP), skim viscosity 1,404
centipoise
• Indeks bias
Representative values of the viscosity at 20oC of
whole milk and fractions thereof

Milk or milk component Viscosity (mPa s)

Water 1.005
5% (w/w) lactose solution 1.150
Rennet whey 1.250
Skim milk 1.790
Whole milk 2.127

:Jenness and Patton (1959)

 Refractive index
• The refraction of light by a solution is a function of the
molecular concentration of the solute in solution
• Setiap zat terlarut mempertahankan biasnya sendiri, dan
indeks bias campuran =total dari indeks bias zat +
indeks bias pelarut.
• Komponen susu yang berkontribusi terhadap indeks bias
dalam urutan kepentingan yang menurun adalah air,
protein, laktosa, dan konstituen minor.
• The refractive index of milk at 20°C is 1.3440–1.3485.
The refractive index of butterfat is distinct enough to
indicate its authenticity
 Physical structure
• Milk – Fat globules = Milk plasma
• Casein micelles : water, casein, salt &
minor component (:lipase & proteinase)
• Casein (<<) : in solution
• Casein bind cation (Ca & Mg: in milk pH
6,7)  = caseinate
Milk Fraction Terms
Solids-not-fat (SNF): proteins, lactose,
minerals, acids, enzymes, vitamins. It is
the total solids content minus the fat
content.
Total Milk Solids: fat + SNF

Plasma” and “skim milk” are interchangeable

terms, but “skim milk” is more
commonly used.
Misel kasein terdiri partikel kecil (sub misel/sub unit)

Misel struktur terbuka  1,5 g air/ g protein

Milk fat globule : lebih kompleks drpd emulsi sederhana  membrannya 2 lapis

Luar : enzim dr kelj susu

Dalam: kompleks Fosfolipid -protein
0,1 – 20 um ( x = 3 -4 um)

3000 – 4000 juta fat glob / ml susu

Milk fat Fat glob ½ dari membran tdk sama dg lipida

0,4% dr total milk fat di luar glob
Sentrifugasi  skim + krim/cream
Curdling  curd + whey

Whey Milk
serum

Whey = skim milk – misel (clotting rennet)

Ada polipeptida pecahan kasein

protein non misel = protein serum

Plasma” and “skim milk” are interchangeable terms,

but “skim milk” is more commonly used.
Composition of milk

87,3%
4,6 %
3,3 %
3,9 %
0,9 %
 Komposisi Susu
Main range(%) Average(%)
constituent
Water 85.5 – 89.5 87.0
Total solid 10.5 – 14.5 13.0
Fat 2.5 - 6.0 4.0
Protein 2.9 - 5.0 3.4
Lactose 3.6 - 5.5 4.8
Mineral 0.6 - 0.9 0.8
http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htm
 Biological function of milk
• to supply nutrition and immunological
protection to the young mammal.
• Pada beberapa spesies, susu adalah satu-
satunya makanan yang dikonsumsi selama
berminggu-minggu atau berbulan-bulan. Oleh
karena itu, susu harus memenuhi semua
kebutuhan nutrisi untuk pemeliharaan dan
pertumbuhan, seperti energi, asam amino,
mineral, dan vitamin.
 Composition various milk
Milk sources Fat Protein Lactose Ca Energy
% % % % Kal/100g

Human 4.6 1.2 7.0 0.0 73

Cow 3,5 3,3 4,6 0,1 62
Bufallo 7,5 3,8 4,9 0,2 100
Goat 4,5 3,3 4,4 0,1 71
Sheep 7,5 5,6 4,4 0,2 105
Mare 1,6 2,2 6,0 0,1 47
Camel 4,2 3,7 4,1 ? 70
Lamma 3,2 3,9 5,3 ? 65
(FAO, dalam Ebing &Rutgers,1985)
 Separation of milk fraction
• Sentrifugasi atau dg cream separator :
krim dan skim
– Krim : kaya lemak bahan mentega
• Enzim protease/ asam: curd (kasein) dan whey
– Curd  bahan keju
 Komposisi Kimia Susu
Susu kambing Susu sapi Susu kuda ASI

Protein 3,50% 3,32% 2,60% 1,20%

Laktoglobulin 1,4 mg/ml 1,8-5,0 mg/ml ? 0,00000 mg/ml
Kasein : Whey 80% : 20% 80% : 20% 50% : 50% 40% : 60%
Lemak 4,15% 3,85% 1,59% 3,80%
As butirat (C4) 3,0% 3,57% 0,4% 0,4%
As.kaproat (C6) 2,50% 2,22% 0,90% 0,1%
As kaprilat (C8) 2,8% 1,06% 2,60% 0,3%
As kaprat (C10) 10,0% 1,88% 5,5% 1,7%
MUFA*) 26,9% 23,2% 20,7% 33,2%
PUFA*) 2,58% 2,42% 36,8% 12,5%
CLA*) 0,65% 1,01% 0,09% 0,39%
Laktosa 4,20% 4,70% 6,14% 7,00%
Mineral/abu 0,82% 0,71% 0,49% 0,21%
Ca 0,13% 0,12% ? ?
P 0,11% 0,09% ? ?
Na 0,03% 0,05% ? ?
K 0,18% 0,09% ? ?
Vitamin
A (Unit/liter) 2074 1560 ? 1898
B2 (mg/liter) 1,84 1,75 ? 0,36

*) Persen MUFA (monounsaturated fatty acid), PUFA (polyunsaturated fatty acid) dan CLA dihitung dari total FAME
(fatty acid metyl ester)
• Kadar protein susu sapi misalnya 3,5%
3,5 g /100 mL
Rasio kasein : whey 80 : 20
berat protein kasein ?
berat protein whey?
COLOSTRUM
• Etymology (asal usul kata): first milk after birth
The fluid secreted by the breast during
pregnancy and the first days after the delivery
before lactation begins.
It consists of immunologically active substances
(maternal antibodies) and white blood cells,
water, protein, fat, minerals, vitamins, and
carbohydrate in a thin, yellow serous fluid.
( Mosby's Medical Dictionary, 8th edition. © 2009, Elsevier)
 Serous fluid
• serous fluid or serosal fluid is used for various
bodily fluids
• Serous fluid originates from serous glands,
with secretions enriched with proteins and
water. Serous fluid may also originate from
mixed glands, which contain both mucous and
serous cells. A common trait of serous fluids is
their role in assisting digestion, excretion, and
respiration
colostrum
• Colostrum
The milk produced by mammals after giving birth,
which, given its high content of antibodies, is
believed to serve as an immune system enhancer.
• Bovine colostrum in the form of pills, powders
and ointments (salep) has been marketed as
treatment for arthritis, cancer, various infections,
multiple sclerosis and other conditions.
(Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved).
colostrum
• 1. bovine prelactation secretion that contains
antibodies and other immune system–activating
substances. Claimed to treat infections,
autoimmune diseases, lyme disease, and
inflammatory bowel disease
2. human mammary secretion that contains living
immune cells, immune factors, and antibodies.
Produced in the first few days of lactation.
(Jonas: Mosby's Dictionary of Complementary and Alternative Medicine. (c) 2005,
Elsevier)
colostrum
• The thick, yellow secretion present in the mammary
gland in increasing amounts for several days or weeks,
depending on the species, before and for about a week
after parturition. It is very rich in maternal antibodies
and is essential in providing passive immunity to the
neonate. An adequate amount of colostrum must be
ingested during the first few hours after birth while the
intestinal epithelium is still permeable to the large
molecules of the immunoglobulins.
• Immunoglobulin levels in colostrum vary between
species and are much higher than those found later in
the milk. The predominant immunoglobulin in
colostrum is IgG. Called also beestings.
 Transition colostrum to milk
Time
casein Glob Fat Lactose Ash Cl TS
After calving ----------------------------- % --------------------------
At once 5,00 11,07 6,55 2,90 1,22 0,15 26,74
6 h 3,50 6,60 7,82 3,29 0,97 0,15 22,18
12 h 3,12 2,86 4,10 3,88 0,88 0,14 14,84
18 jam 3,00 2,14 4,00 3,75 0,85 0,12 13,74
24 jam 2,61 1,91 3,64 3,82 0,85 0,12 12,83
36 jam 2,86 1,32 3,58 3,68 0,84 0,12 12,10
72 jam 2,77 1,10 3,52 4,41 0,84 0,12 12,64
5 d 2,74 1,00 3,55 4,79 0,83 0,13 12,91
10 d 2,62 0,68 3,57 4,92 0,82 0,13 12,61
 Factors affecting milk composition
• Breed
• Time of milking
• Season
• Age
• Feed
• Deseas/ Health status
Komposisi susu dari lima bangsa sapi
perah

Bangsa/breed Total Lemak Protein Laktosa Abu

padatan
Ayrshire 12,69 3,97 3,26 4,63 0,72
Brown Swiss 12,69 3,80 3,18 4,80 0,72
Guernsey 13,69 4,58 3,49 4,78 0,75
Holstein 11,91 3,56 3,02 4,61 0,33
Jersey 14,15 4,97 3,03 4,70 0,77

Sumber : Milk Yield & Composition- Dairy Production 342-450A

Perubahan konsentrasi lemak, protein dan
laktosa selama laktasi sapi
Stage of lactation
• When mammals give birth, their first secreted milk is called
colostrum, and it differs greatly in composition from regular
milk.
• Colostrum contains more mineral salts and protein and less
lactose than normal milk.
• Also, fat content, calcium, sodium, magnesium, phosphorus,
and chloride are higher in colostrum than in normal milk.
Whey content is about 11% in colostrum as opposed to 0.65%
in normal milk.
• Colostrum contains an extremely high imunoglobulin (Ig)
content. Igs accumulate in the mammary gland before
parturition and transfer immunity to the baby cow. These
immunoglobulins protect the baby cow until it can establish
its own Immunity.
Perubahan komposisi pada
pemerahan yang sempurna
Pengaruh tahapan laktasi terhadap
perubahan komposisi susu
 Musim
• Ada peningkatan bertahap pada protein dan
lemak susu dari tingkat terendah dan puncaknya
terjadi pada bulan-bulan yang lebih dingin pada
musim dingin.
• Terjadinya peningkatan suhu pada musim semi,
menyebabkan terjadinya penurunan level
komponen secara bertahap.
• Mengindikasikan pola konsumsi pakan yang lebih
rendah di musim panas karena perubahan cuaca
dan suhu
 Penyakit
• Infeksi /radang ambing (mastitis) berpengaruh
besar terhadap komposisi susu.
• Mastitis menyebabkan rendahnya konsentrasi
lemak, solid-non-fat, laktosa, kasein, β-
laktoglobulin, dan α-laktalbumin, dan
meningkatnya konsentrasi albumin serum darah,
imunoglobulin (Ig), sodium, dan klorida.
• Mastitis yang parah, kandungan kasein mungkin
di bawah batas normal 78% dari total protein dan
kandungan klorida dapat naik di atas level
maksimum normal 0,12 %
 Umur
• Usia 8 hingga 9 tahun, mulai terjadi
penurunan level produksi susu.
• Pada laktasi ke-5, selain meningkatkan produksi
susu, terdapat sedikit penurunan SNF dan
persentase lemak.
• Umur tua lemak dan protein susu turun
– Lemak turun sekitar 0,2% per tahun dari laktasi 1 -5,
yang kemungkinan sebagai hasil dari produksi yang
lebih tinggi dan infeksi ambing.
– Protein susu menurun 0,02-0,05% setiap laktasi, dan
penurunan SNF lebih besar.
 Kebuntingan

• Selama bulan ke-4 -5 kebuntingan, ada

peningkatan SNF.
 Pengaruh nutrisi pada komposisi susu

• Dari semua komponen susu, lemak susu adalah

yang paling dipengaruhi oleh manipulasi pakan.
• Sebagian besar perubahan dalam komposisi susu
karena manipulasi pakan, terkait dengan
perubahan rasio asetat - propionat dalam rumen.
• Beberapa faktor nutrisi yang dapat
mempengaruhi komposisi susu antara lain rasio
hijauan – konsentrat, kualitas hijauan (misalnya
ukuran partikel), level dan tipe /jenis lemak pakan
 The kind of milk solutions
• Susu: 87% air, konstituen lain terdistribusi
dalam berbagai bentuk
• Macam distribusi dapat dibedakan berdasar
tipe dan ukuran partikel dalam cairan
Kind of solution Particle diameter (nm)

Ionic solution 0.01-1

Molecular solution 0.1-1

Colloid (fine dispersion) 1-100

Suspension or 50-100
emulsion(coarse dispersion)

1 nm = 0.000001 mm atau (1/1000.000 mm)

In milk : emulsion, colloid, molecular and ionic are found (mixture of
these different kinds of solutions)
Relative sizes of particles in milk.

Size (mm) Type of particles

10-2 to 10-3 Fat globules
10-4 to 10-5 Casein-calcium phosphates
10-5 to 10-6 Whey proteins
Lactose, salts and other
10-6 to 10-7
substances in true solutions
• Emulsion: a suspension of droplets of one
liquid in another. Milk is an emulsion of oil in
water (o/w), butter an emulsion of water in oil
(w/o)
– The finely divided liquid is known as the dispersed
phase and the other as the continuous phase.
Whole milk and butter
True solutions: Matter which, when mixed with
water or other liquids, forms true solutions, is
divided into:
• Non-ionic solutions. When lactose is dissolved in
water, no important changes occur in the
molecular structure of the lactose.
• Ionic solutions. When common salt is dissolved in
water, cations (Na+) and anions (Cl–) are dispersed
in the water, forming an electrolyte
Colloid
• Satu substansi terdispersi dalam substansi lain dalam bentuk
yang lebih halus drpd emulsi tetapi ukuran partikel > true
solution
• A colloidal solution is when matter exists in a state of division
in between a true solution, which is sugar in water, and a
suspension, which is chalk in water.
• The characteristics of a colloid are small particle size, electrical
charge, and affinity of the particles for water molecules.
• In milk, the whey proteins are in colloidal solution. The casein
proteins are in colloidal suspension.
• Partikel koloid< suspensi, koloid lebih stabil
• Dpt dipisahkan : suhu, acidity, enzim gel
(koagulasi/flokulasi)
• Contoh larutan protein susu
Emulsi
• Tdr dari 1 immiscible liquid terdispersi dalm substansi lain
dalam bentuk droplets
• Emulsion: mixture of 2 liquids (not dissolve in each other)
• The solute is known as the dispersed phase and the solvent is
known as the continuous phase.
• Mempunyai stabilitas minimal perlu surface-active
/emulsifying agent (misal lesitin dalam susu)
• Fat glob: dikell memran lipoprotein 5 nm (0,000005 mm)
• Milk/cream : o/w, butter: w/o
Other examples of emulsions include margarine, mayonaise,
and salad dressing.

Suspension: solid particles dispersed in a liquid

Molecular solutions
(< koloid), single molecules: misal Laktose susu
Biasanya terdiri dari komponen organik
Tingkat disosiasi dipengaruhi pH

Ionic solution
Garam terlarut terurai menjadi ion dalam larutan
NaCl terlarut air menjadi larutan ionik dari Na dan Cl
bebas  Na+ + Cl-
Biasanya terdiri dari komponen anorganik