NFS 2140 Lab 6.docx - Naznin Miah NFS 2140 Lab 6 Milk and its Products Introduction/Background The objective of this lab was to study the properties of

NFS 2140 Lab 6.docx - Naznin Miah NFS 2140 Lab 6 Milk and...

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Naznin Miah NFS 2140 11/06/18 Lab 6: Milk and its Products Introduction/Background: The objective of this lab was to study the properties of milk and the products it yields. Milk is 88 percent water, 5 perfect CHO-lactose, 3.5 percent protein, and 3.3 percent fat. Milk can be described three ways. One way it is called an oil-in-water emulsion where the fat globules are dispersed in a continuous serum phase. Another way is a colloid suspension of casein micelles, globular proteins, and lipoprotein particles. The last way is a solution of lactose, soluble proteins, minerals, vitamins, and other components. Majority of the milk lipid is it fat globule droplets and they rise to the surface of un-homogenized milk. The proteins present is milk are casein and whey, with casein being 80% of the protein found. For milk homogenization, the milk is forced through tiny holes at high pressure that result in whiter, more vicious milk. The alkaline phosphate test is used to detect proper pasteurization. Milk can be used to milk yogurt, ice cream, dairy products, and cheese.
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