Regarding Milk

Anujin Myangankhuu

12.01.2014

• Milk is a white liquid produced by the mammary glands of mammals.

• It is a mixture of fat and high quality protein in water and contains some carbohydrate (lactose), vitamins, and minerals.

• As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans.

Introduction

• Humans first learned to regularly consume the milk of other mammals following the domestication of animals during the Neolithic Revolution or the development of agriculture.

• This development occurred independently in several places around the world from as early as 9000–7000 BC in Southwest Asiato 3500–3000 BC in the Americas.

• The most important dairy animals—cattle, sheep and goats—were first domesticated in Southwest Asia, althoughdomestic cattle have been independentlyderived from wild aurochs populations

several times since.

• Milk and milk products may be obtained from different species, such as goats, sheep and horse.

• Milk may be cultured, dried, fortified, homogenized, or pasteurized, and used to create products with different taste, texture, nutritive value, and shelf life.

• The females of all mammal species can by definition produce milk, but cow milk dominates commercial production. In 2011, FAO estimates 85% of all milk worldwide was produced from cows.

MILK PRODUCTION IN THE WORLD

• In 2009, the largest producer of milk and milk products was the European Union followed by India, the United States, China, Germany, Brazil, and Russia. All European Union members together produced about 138 million tones of milk in 2011.

• Increasing affluence in developing countries, as wellas increased promotion of milk and milk products, has led to a rise in milkconsumption in developingcountries in recent years.

RANK COUNTRY PRODUCTION(tonnes)

1 United States 90,865,000

2 India 54,000,000

3 China 37,419,500

4 Brazil 32,304,421

5 Russia 31,576,047

6 Germany 30,506,929

7 France 23,983,196

8 New Zealand 20,053,000

9 Turkey 15,977,837

10 United Kingdom 13,884,000

Top 10 cow milk producers in 2012

COMPOSITION OF MILK

• WATER

• CARBOHYDRATE

• FAT

Lactose is the main carbohydrate that exhibits low solubility. It is converted to lactic acid.

The completeness of milking determines richness of the fat content. Fat has a low density, and may easily be centrifuged or skimmed off of the milk yielding low-fat or skim milk. Fat content in milk may vary greatly in calories.

Water content of milk is dependent upon the synthesis of lactose. Without some water in the milk, milk would be a viscous secretion composed mostly of lipid and protein and would be extremely difficult to remove from the gland. Upon birth, the mammalian neonate is not able to seek out its own water supply and would dehydrate rapidly without the water component of milk.

• PROTEIN

• VITAMINS and

MINERALS

80% of the milk protein is casein. The caseins are a group of similar proteins and its pH is 4.6.

20% of the milk protein is whey. It includes the lactalbumins and lactoglobulins. And whey proteins are more hydrated than casein and are denatured and precipitated by heat, rather than by acid.

Milk contains both water-soluble and fat-solublle vitamins.

Minerals such as calcium and phosphorus are present at levels of approximately 1% of milk. Calcium is combined with the protein casein as calcium caseinate, and with phosphorus as calcium phosphate and as calcium citrate.

Other minerals present in milk are chloride, magnesium, potassium, sodium and sulfur.

MILK PROCESSINGPasteurizationIt means that the milk has been heated up to a temperature high enough to destroy any germs that could make you sick. The heat also destroys enzymes that make milk spoil, so pasteurized milk stays drinkable for a longer time. Pasteurization doesn’t kill all micro-organisms in milk, but is intended to kill some bacteria and make some enzymes inactive.

temperature Duration

63’C 30 or more minutes

72’C 15 sec

88’C 1 sec

90’C 0,5 sec

94’C 0,1 sec

96’C 0,05 sec

pasteuriser

Sterilization of milk occurs at the following time ad

temperature:

• 138-150’C for 2-6 seconds- ultrapasteurization or ultrahigh temperature (UHT) processing.

• With this treatment, milk is sterilized by reaching temperatures beyond the normal pasteurization temperature, and packaging too, is sterilized. Thus, it is aseptically packaged, and the milk does not require refrigeration until it is opened.

Homogenization• The primary function of homogenization is to prevent creaming,

or the rising of fat to the top of the container of milk.

• The purpose of homogenization is to break down fat molecules in milk so that they resist separation.

Some characteristics of homogenized milk include the following: No creaming or separation of cream to the top of the container

Whiter milk due to a finer dispersions of fat. There is an increase in the absorption and reflection of light due to the smaller fat particles.

More viscous and creamy milk due to a greater number of fat particles.

More bland due to smaller fat particles.

Decreased fat stability as fat globule membranes are broken.

TYPES OF MILK1) Fluid milkMilk may come from different animals. Its 80% comes from cow. Milk appears white due to the reflection of light from colloidally dispersed casein protein and calcium phosphate particles in the milk dispersion.

The butterfat and caloric content of milk are as follows:

Flavored milk contains fat, protein, vitamin, and mineral contents similar to the milk to which the flavoring was added. It will vary in caloric and carbohydrate values according to added ingredients, yet there is no appreciable effect on the availability of calcium or protein to humans when normal quantities of chocolate are added to milk.

Type of Milk Fat percent Calories

Whole 3.25% 150 cal/8 oz.

Reduced fat 2% 120 cal/8 oz.

Low-fat or light 0.5, 1.0% 100 cal/8 oz. (1%)

Nonfat, fat-free/skim <0.5% 90 cal/8 oz.

2).Evaporated and Concentrated Milks

3). Dried milk

Dried milk powder may be processed from

either pasteurized whole or, more commonly, from

nonfat milk. The drying process has no appreciable

effect on the nutritive value of milk. Most nonfat

dry milk is fortified with vitamins A and D.

Evaporation and condensation, coupled with packaging in cans, extends the shelf life of milk. Cans of evaporated milk may be adequately stored for extended time periods, although undesirable color or flavor changes may occur after one year. Once the can has been opened, it should be refrigerated and can be held for up to 1 week.

4). Cultured milk/Fermentation

Cultured products are fermented by the addition of bacterial cultures, such as Lactobacilli and Streptococci, to fluid dairy products. Earlier, warm milk from various animals was preserved for several days or weeks, with no need for refrigeration, by the addition of a small milk culture from a preceding batch.

-The following are examples of some commonly cultured milk products:

o Buttermilk

o Cultured buttermilk

o Sour cream

o Yogurt

o Acidophilus milk

o Specialty milk

OTHER MILK PRODUCTS• Butter • Cream

• Cheese• Icecream

• Airag – Айраг

Airag – Айраг• Fermented Mare's Milk (often known "Kumys")

• Airag is the traditional national beverage of Mongolia. The most important animal of the Mongols is the horse. Horses don't only serve as riding animals, the mare's milk also has a special status.

Preparation

• The milk is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Alternatively, a vat from larch wood (Gan), or in modern times plastic, can be used. Within this container, the milk gets stirred with a wooden masher (buluur).

• The stirring needs to be repeated regularly over one or two days. Traditionally, anyone entering or leaving the yurt would do a few strokes. The fermentation process is caused by a combination of lactic acid bacteria and yeast, similar to Kefir. The stirring makes sure that all parts of the milk are fermented equally.

Use

• Airag refreshens and sparkles softly on the tongue. It contains a small amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly sour, but quite agreeable after getting used to it. The exact taste depends both of the characteristics of the pastures and the exact method of production. The beverage is a rich source of vitamins and minerals for the nomads.

• Hospitality mandates to present a bowl of airag to each visitor. A Mongolian will normally empty it, but it is also acceptable to just take a sip and return the bowl. To reject the offer right away would be gravely impolite.

• Similar to Isgelen Tarag (Kefir), it is possible, but not as common, to distill Airag into Mongol Arkhi (milk liquor).

Health Questions

• Mare's milk is usually not consumed raw, because it tends to have a strong laxative effect (that effect can also be applied for medical treatment). Instead, it almost always gets fermented into Airag.

• Fermentation destroys the lactose in milk, converting it into lactic acid, ethanol, and carbon dioxide. This makes Airag acceptable for lactose intolerant people, which includes many Mongolians.

Without fermentation, mare's

milk contains significantly more lactose than milk from cows or yaks.