Natural milk

TABLE 1 Average Diameter of the Natural Milk Fat Globules and Emulsified Milk Fat Droplets Stabilized by Different Fat-Water Interfaces in Reconstituted Milks... 

Reconstituted milks with natural milk fat globules (CREAM) or emulsified milk fat droplets stabilized by jS-casein (BCAS), /i-lactoglobulin 5g/L (BLG5), skim milk proteins (MP). 

It has been found that both the composition and physical structure are important in determining the properties (colloidal or emulsion) of milk. As found in its role in nature, milk is in a liquid form (at the body temperature). We may find this observation curious if we take into consideration the fact that milk has less water than most fruits and vegetables. It is useful to analyze milk as follows ... 

Cheese is a concentrated dairy food produced from milk curds that are separated from whey. The curds may be partially degraded by natural milk or microbial enzymes during ripening, as in cured cheeses, or they may be consumed fresh, as in uncured cheeses like cottage cheese. Most commonly, a bacterial culture with the aid of a coagulating enzyme like rennin is responsible for producing the initial curd. The... 

Pasteurised or sterilised milk is recognised by the tests already given (p. 29) it has the same composition as natural milk, and should not contain antiseptics or other preservative agents. 

Analysis of these products includes the determinations indicated for natural milk and is carried out by the methods already given, the products being well mixed and diluted with water to bring them approximately to the concentration of natural milk (about 12% of dry matter). 

Soderberg, I., Hernqvist, L., Buchheim, W. 1989. Milk fat crystallization in natural milk fat globules. Milchwissenschaft. 44, 403 406. 

The enzymes responsible for the detrimental effects of lipolysis are of two main types those indigenous to milk, and those of microbial origin. The major indigenous milk enzyme is lipoprotein lipase. It is active on the fat in natural milk fat globules only after their disruption by physical treatments or if certain blood serum lipoproteins are present. The major microbial lipases are produced by psychrotrophic bacteria. Many of these enzymes are heat stable and are particularly significant in stored products. 

Vacreation accomplishes a number of tasks in one operation. Pasteurization of the cream for buttermaking is perhaps the most important of these, followed by steam stripping of off odors. Other functions include destruction of natural milk lipases and development of a slightly nutty or cooked flavor in the resulting butter. 

Before the 1990s, there were few options to standardize milk remove or add fat as cream, add casein as NDM, evaporated milk, or condensed milk [127]. Although to a lesser extent than fat content, the protein content of fluid milk also exhibits considerable natural variability worldwide. This variability is significantly magnified in dairy products that are manufactured by water removal, such as skim milk powder [128]. The International Dairy Federation (IDF) interprets protein standardization to imply relatively small changes in protein content, within the limit of natural variability, that are achieved by the addition or removal of natural milk constituents without altering the natural ratio of whey protein to casein [128]. 

Arbuckle, L. D., and Innis, S. M. (1993). DocosahcMenoic acid is transferred through maternal diet to milk and to tissues of natural milk-fed piglets. J. Nutr. 123,1668-1675. 

As natural milk proteins have acidic isoelectric points, they have low solubility at acid pH and this compromises many of their functional properties in acidic environments. Esterification of proteins increases the net negative charge and raises the isoelectric point of proteins, making them more functional at acidic pHs. 

Martin also has a word about the harm from the use of homogenized milk, as per the work of cardiologist Kurt Oster, M.D., of Fairfield University. Thus, natural milk contains xanthine oxidase, an oxidizing enzyme, in large particles, which, consequently, do not get into the bloodstream. Homogenization reduces the particle size, allowing entry into the bloodstream, which Oster claims is harmful to the vascular system. 

Grieve, P. A., and Kitchen, B. J, (1985). Proteolysis in milk The significance of proteinases originating from milk leucocytes and a comparison of the action of leucocyte, bacteria and natural milk proteinases on casein, J. Dairy Res. 52,101-112. 

Nature Milk thistle is derived from the fruit and seeds of Silybum marianum, which contain flavonolignans such as silymarin. 

The optimum temperature is from 37° to 42°, the destruction temperature is between 75° and 80°. To destroy the enz5Tne in a neutral medium it is necessary to keep it 60 minutes at 72°. In a slightly add medium, 10 minutes is sufficient at the same temperature. Natural milk, kept for several seconds at 80°, loses its ability to decompose hydrogen peroxide and contains no more galactase. 

According to the researches of E. Fickendey all varieties of latex may be coagulated by boiling. This operation destroys the protective colloids and the coagulation is then caused, or at least aided, by the electrolytes present in the natural milk. 

Effect of Precipitating Agents.—In practice we are interested in the effect of precipitating agents on the latex as it comes from the tree, but in order to find the scientific basis for this effect it is necessary to eliminate all the dissolved salts already present in the natural milk. This was effected by Henri on the latex from Hevea braziliensis by means of dialysis through collodion filters, see page 36. His results may be summarized as follows ... 

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