3) Dairy Chemistry

3) Dairy Chemistry - Dairy Technology Food Science &...

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Dairy Technology Year 2 Dairy Chemistry Milk is a complex mixture of principal & minor constituents present in a fine balance between a true, colloidal & emulsion, of fat in water systems. Solution is similar to Salt or Sugar in Water Colloidal System is a suspension eg, Proteins in Milk can be destabilised easily depending on its molecules Emulsion is Water in its continuous phase = Everything Can Dissolve. This is how a make up of a lipid protein Occurs Dairy is made up of the following constituents: Proteins Fats Carbohydrates Minerals Others, such as Water, Vitamins, Pigments, Leucocytes Pigments indicate things such as Carotene (Yellow/Orange Colour) Leucocytes indicates cells usually from the udder or blood of the animal RAW MILK WILL GIVE BETTER RESULTS IN CHEESEMAKING DUE TO MICROFLORA PRESENT IN RAW MILK Milk Proteins Caseins Whey Proteins Caseins 80% of the Protein Pure Caseins are insoluble in water but can form soluble salts Mainly present as Calcium Caseinate Precipitate at its Iso Electric Point or by Enzymes (Chymosine)
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Dairy Technology Year 2 Stable @ Boiling Temperature Present as Collodial Dispersion – Micelles @ 50 -300nm Conjugated with Phosphates on the serine. Different Fractions Stable by Heat DENATURATION Casein Micelles Particle Size of 0.1 -0.4 µm Am aggregation of the submicelles of α , β, κ Caseins As Calcium Phosphate Salts Stabilised by κ Casein The Iso Electric Point of Casein is 4.6, therefore when the PH of the milk
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3) Dairy Chemistry - Dairy Technology Food Science &...

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