Composition of Milk

Milk may be defined as the whole, fresh, clean,

lacteal secretion obtained by the complete milking
of one or more healthy milch animals, excluding
that obtained within 15 days before or 5 days after
calving or such periods as may be necessary to
render the milk practically colostrums-free, and
containing the minimum prescribed percentage of
milk fat and milk solid not fat
Lactose
 By weight the most abundant of milk solids
(4.8-5.2% of milk; 52% of SNF,70% of whey
solids)
 Exists only in milk in true solution form in
milk serum
 One-sixth as sweet as sucrose3 whey by
driolyzed by B-d-galactosidase (lactose)-the
result is increased sweetness and depressed FP
 Disacchride-onem mole cule each of glucose
and galactose.
 Occurs in twso forms alpha and beta which
differ in their properties
 Alpha form less soluble (7% w/w in water @
150C than betw form
 Equilibrium mixture of both forms has a
solubility of 17% at 150C
 Used as a fermentation substrate by LAB-the
basis for the manufacture of fermented/cultured
dairy products (spoilage microflora-souring)
 Lactose intolerance-absence of lactose.
 Crystallization of lactose occurs in alpha form
which takes a tomahawk shape-results in a
deffect called sandiness in ice cream and
sweetened condensed milk.
 In addition to lactose milk contains other CHO
in small amounts eg glucose galactose OS
Nutritional
 Useful source of dietary
 Promotes absorption of Ca from the diet
 Standards for different milks in India
Minimum
S.N Class of milk Designation % Fat % SNF
o
1 Buffalo milk Raw Pasteurized, 5-6 9.0
boiled, flavoured
and sterilized
2 Cow Milk -do- 3.5-4.0 8.5
3 Goat or sheep do- 3.0-3.5 9.0
milk
4 Standardized -do- 4.5 8.5
milk
 Minimum
S.No Class of milk Designation % Fat % SNF

5. Recombined Raw 3.0 8.5

milk Pasteurized
boiled,
flavoured and
sterilized
6. Toned milk -do- 3.0 8.5

7 Double toned -do- 1.5 9.0

milk
8. Skim Milk -do- Not more than 8.7
0.5
 Composition
Percentage composition
Name of Water Fat Protein Lactose Ash
Sps
1 Cow 86.6 4.6 3.4 4.9 0.7
(Foreign)
2. Cow 86.5 4.9 3.2 4.6 0.7
(Zebu)
3. Buffalo 84.2 6.6 3.9 5.2 0.8

4. Human 87.7 3.6 1.8 6.8 0.1

Name of Water Fat Protein Lactose Ash
Sps
Sheep 79.4 8.6 6.7 4.3 1.0

Goat 86.5 4.5 3.5 4.7 0.8

Mare 89.1 1.6 2.7 6.1 0.5

Approx Composition : (Cow)
 Water 87 % (85-88%)
 Fat 3.9 % (2.4-5.5 %)

 SNF 8.8% ( 7.9-10.0%)

• Protein 3.25%
• Lactose 4.6%
• Minerals 0.65-0.7% (Ca, P, citrate, Mg ,Na ,K, Zn,
Cl,Fe,Cu,So4HCo3)
• Acids - 0.18% ( citrate, formate, acetate ,lactate
oxalate)
• Enzymes - Peroxides, catalase, phosphates, lipase
• Gases - Oxygen, Nitrogen
• Vitamins- ADEK, C&B Vitamins
 Terms to describe milk fractions:
Whole Milk Plasma = Milk-fat (Skim milk)
↓ Fat Serum = Plasma-casein micelles
SM/Plasma (whey)

↓ Cn micelles SNF = Protein, lactose, minerals,

acids, enzymes vitamins
Serum/Whey TS = Fat + SNF
Milk described as:
 An oil-in-water emulsion with fat globules

dispersed in the continuous serum phase

 A Colloidal suspension of casein micelles,

globular proteins and lipoprotein particles

 A solution of lactose, soluble proteins,

minerals, vitamins etc.

 _______________ MILK________

Water Total Solids

Fat (Lipids)
Emulsion form (50- SNF
100 nm dia.)

Lactose Nitrogen Mineral Other

Associated (solution form, . Substance matter constituents
True fat ( 98% TGs
+ MG+ DG+ FFA Substance 01 -1 nm)
PO4, citrates ,
Chlorides of Na, K,
Phospholipids Vitamins Ca, Mg + traces of
Cholesterol Carotene Fe, Cu, I etc.
(Lecithin, Cephalin, (A,D,E,K)
Sphyngomylin) •Pigments
•Dissolved Gases
Protein •Vit. C &B
Non protein
(Suspension, 1-100nm dia.) Complex.
•Enzymes
•etc

Caseins β Lactglobulin α- Lactalbumin Proteose Peptones

(α,β,γ,κ)
Constituents of Milk:
Water
 water constitutes the medium in which other milk

constituents are either dissolved or suspended.

 Mostly in free from but some portion also in

bound form being firmly bound by milk proteins,

PL etc.
Milk Fat/ Lipids
Structure
 The bulk of the milk fat in milk exists in the form of
small globules which average 3um in size (0.1-22um).
 Oil-in-water type of emulsion
 The surface of fat globules is coated with an adsorbed
layer - FGM.
 FGM contains PL & proteins in the form of a complex
that stabilizes the emulsion (prevents fat globules from
coalescing & separating )
 The emulsion can, however, can be broken by
 agitation at low temperatures
 Heating
 Freezing etc.
 when milk is held undisturbed- fat globules tend to
rise to the surface to form a cream layer
 higher fat content , large sized FG - thicker cream
 Stokes law predicts that the FG will cream due to
differences in densities between the fat and plasma
phases of milk
 however, in cold raw milk, creaming takes place
faster than is predicated by stoke's law alone
 IgM forms a complex with lipoproteins k/a
cryoglobulin
 Cryoglobulin ppts. On to the FG and cause
flocculation - cold agglutination
 As fat globules cluster, the speed of rising increases
and sweeps up the smaller globules with them
 The cream layer forms rapidly within 20-30min,. In
cold milk.
Milk Lipids
Chemical properties
 Economic importance – price index

 Originate either from microbial activity in rumen and

transported to secretary cells via blood and lymph or

synthesis in the secretary cells
 Main lipids in milk are triglycerides (glycerol+3FA ,98%)

 Major Fatty acids in milk:

Long chain Short chain

C14-Myristic 11% C4-Butyric
C16-Palmitic 26% C6-Caproic
C18-Stearic 10% C8-Caprylic
C18:1-Oleic 20% C10-Capric
 There is a small number of mono, diglycerides and
FFA in fresh milk which may be due to either early
lipolysis or incompelete synthesis
 other lipid classes in milk
 Phospholipids (0.8%) mainly associated with FGM
 Cholesterol (0.3%) mainly located in FG core
 Lipids of milk
Constituent Range of Location in milk
occurrence
Triglycerides 98-99% Fat globules
PL (Lec ,ceph, sphing) 0.2-1.0% Globule membrane
and serum
Sterols (Cholesterol, 0.25-0.40% Fat globules, globule
Lansterol) membrane and milk
serum
FFA Traces Fat globules and
milk serum
Waxes Traces Fat globules

Squalene Traces Fat globules

Fat-soluble Tracs Fat globules

vitamins
Vit .A 7.0-8.5 ug /g fat

Carotenoids 8-10 ug /g fat

Vit E 2-50 ug /g fat

Vit D Traces

Vit K Traces
Functional properties
 provides lubrication
 Impart a creamy mouth feel
 provides unique flavour in butter (low levels of
SCFA)
 Reservoir for other flavours eg. in aged cheese
 shortening effect in cheese (keeps protein matrix
extended to give a soft texture)
 Provides energy @ 9cal./g.
 Provides nutrients (EFA. Vit.ADEK)
Milk Proteins
 Fall into two distinct types

 Caseins

 Whey protein
The concentration of proteins in milk :

Grams/litre % of total
proteins
Total protein 33 100
Total Caseins 26 79.5
Alpha s1 10 30.6
Alpha s2 2.6 8.0
Beta 9.3 28.4
Kappa 3.3 10.1
Total whey 6.3 19.3
proteins
Alpha lactalbumin 1.2 3.7

Beta lacto globulin 3.2 9.8

BSA 0.4 1.2

Immunoglobulin 0.7 2.1
Proteose peptone 0.8 2.4
Caseins
 Found only in milk
 Caseins constitute about 80% of total protein
 Caseins have five classes
~ Alpha S1
~ Alpha s2
~ Beta
~ Kappa
~ Gamma (Proteolysis of B-cn.) ( < 5%)
• Caseins are resistant to heat denaturation because:
~ Primary structure completely defined
~ have a modest size
~ Do not possess an organized structure
~ Lack tertiary structure & disulfide bonds
~ Very little structure to unfold
• Present in colloidal state
• Have low solubility at pH 4.6
• Conjugated proteins (mostly with phosphate
groups)
• Calcium binding is proportional to phosphate
content.
Composition and properties of caseins fraction
Fraction Molecular Proportion Serine- Calcium Carbohyd
weight whole PO 4 sensitivity rate
caseins % residues
Alpha s1 23 000 38.1 5-9 ++ -

Alpha s2 25 000 10.2 10-13 +++ -

Beta 24 000 35.7 5 + -

Gamma 11600- 3.2 0 or 1 - -

20500
Kappa 12.8 1 - +
Structure
 Caseins organized into particles ( 100 nm)

 Exist in micelles- porous colloidal particles

 Biological function is to carry caP (insoluble to

mammalian young in liquid form for efficient

nutrition.
 Micelles Contain:

~ Casein protein

~ Calcuim

~ Phosphare

~ Citrate

~ Minor ions
~ Lipasc
~ Plasmin
~ Entrapped milk scrum
 Micellar frame work
~ Alpha s forms the network
~ Complexed with caP
~ Beta and Kappa caseins accommodated in the Alpha
S frame work
~ Kappa casein also localized on the micelle surface-
provides stability
K-cn+ Renent Cleavage Eliminates stabilizing ability
At phe 105-Met 106 bond

Hydrophilic Portion
K-Cn .Glycomacropeptide(GMP)
OR Caseinomacropeptide(CMP) Hydrophobic portion
Para.kappa casein
Whey proteins
 Milk  pption at pH. 4.6  Supernatant (whey
proteins )
 Colloidal state
 Globular proteins
 more water soluble than caseins
 Heat denaturable ( @ >650C)
 Denaturation increase WHC.
 Have good gelling and whipping properties
 Principal fractions:
 B – lactoglobulim, MW- 18,000
 Alpha- lactalbumin, MW-14,000
 BSA

 Ig.

 Contain sulphur amino acid

Nutritional value.
 Milk proteins have very high NV

 score very highly on Provisional scoring pattern for

quality (UN,FAO)
 Caseins poorer in SSA, WP –richer

 But complementary nature of the aa profile of the two

protein fractions is exceptionally high.

 Milk protein are complementary to grain and soy
proteins
 Milk Proteins ideal for fortification of food stuffs.
 Protein highly digestible.
Lactose
 By weight the most abundant of milk solids
(4.8-5.2% of milk; 52% of SNF,70% of whey solids)
 Exists only in milk in true solution form in milk

serum
 One-sixth as sweet as sucrose when hydrolyzed by

B-D-galactosidase (lactase)-the result is increased

sweetness and depressed FP
 Disacchride-one molecule each of glucose and

galactose.
 Occurs in two forms alpha and beta which differ in
their properties
 Alpha form less soluble (7% w/w in water @ 150C
than beta form
 Equilibrium mixture of both forms has a solubility
of 17% at 150C
 Used as a fermentation substrate by LAB-the basis
for the manufacture of fermented/cultured dairy
products (spoilage microflora-souring)
 Lactose intolerance-absence of lactase
 Crystallization of lactose occurs in alpha form
which takes a tomahawk shape-results in a deffect
called sandiness in ice cream and sweetened
condensed milk.
 In addition to lactose milk contains other CHO in
small amounts eg. Glucose,galactose, OS
Nutritional
 Useful source of dietary energy
 Promotes absorption of Ca from the diet