And milk

Enzymes may be described a organic catalysts of biological origin. The majority are obtained from the interior of cells, but some are obtained from natural secretions such as the digestive juices and milk. For a full discussion of the nature of enzymes and the mechanism of their reactions the student should consult a work such as Chemistry and Methods of Enzymes, by J. B. Sumner and G. F. Somers (Academic Press, New York), or Enzymes, by M. Dixon and E. C. Webb[(Longman Group Ltd.). The following points should however be noted ... 

This enzyme Is widely distributed, more particularly in plants. Three important sources of the enzyme are horse-radish, turnips and milk. Peroxidase is capable of activating both hydrogen peroxide and a suitable substrate so that the latter is oxidised, although hydrogen peroxide alone may be incapable of affecting this change. It sometimes happens that hydrogen pcr-... 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

The mmen is not functional at birth and milk is shunted to the abomasum. One to two weeks after birth, the neonate consumes soHd food if offered. A calf or lamb that is nursing tends to nibble the mother s feed. An alternative method of raising the neonate is to remove it from its mother at a very young age, <1 week. A common example of an early weaning situation is the dairy calf that is removed from the cow soon after birth so that the cow s milk supply might be devoted entirely to production. In this instance, the neonate requires complete dietary supplementation with milk replacer. Sources of milk replacer protein have traditionally included milk protein but may also include soybean proteins, fish protein concentrates, field bean proteins, pea protein concentrates, and yeast protein (4). Information on the digestibiUty of some of these protein sources is available (4). 

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

Aseptic processing systems have found wide use for packing juices and milk products for the retail market and for the bulk preservation of tomato paste and fmit sHces for use as ingredients. Further information on aseptic processing can be found in the Hterature (2). 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Mycotoxias fiad thek way kito the human diet by way of mold-contaminated cereal and legume crops, meat, and milk products. Com and peanuts probably represent the most common sources of mycotoxias ki the human diet. Many mycotoxias are acutely toxic as well as being poteat carckiogeas (86). 

The processing operations for fluid or manufactured milk products include cooling, centrifugal sediment removal and cream (a mixture of fat and milk semm) separation, standardization, homogenization, pasteurization or sterilization, and packaging, handling, and storing. 

In 1990, U.S. milk production was 67.4 X 10 t from neatly 10.1 X 10 cows. In the United States there has been an increase in quantity of production with a decrease in number of dairy cows. The wodd production in 1987 was 463.4 X 10 t from 50 X 10 cows. Table 12 gives the 1990 production and utilization of fluid and milk products (15). Table 13 gives the total U.S. pet capita consumption. 

Packaging. Aseptic packaging was developed in conjunction with high temperature processing and has contributed to make sterilized milk and milk products a commercial reaUty. 

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