Lectures 1 & 2 Flashcards
Manufacturing methods of milk
- Instant sterilization (retains freshness)
2. Membrane filtration
Why is the market share of baby milk & food in India so small?
Breastfeeding/fresh milk is promoted in India over infant formula
Global dairy drinks trends
Gut health/immunity
Plant-based
Flavoured milk
APAC dairy drinks trends
Locally sourced ingredients
Organic
Flavoured milk
Global trends baby nutrition
Convenience
Nutrient fortification
Clean and natural recipes
APAC trends baby nutrition
Improved immunity
Superior nutrition
Added functional benefits
Global yoghurt trends
Indulgent flavours close to nature plant-based low sugar high protein
APAC yoghurt trends
Indulgent yet healthy
close to nature
fruit chunks/jam
Relative protein content of human and cow milk
Human milk is 3 times lower in protein than cow’s milk
Stages of the dairy cycle
Calving, Lactation, Insemination, Pregnancy, Dry period
How long can cows produce milk for
10 - 14 months
Drying off period of a cow
~60 days
4 sections of a cow’s stomach
rumen (break down food), reticulum (where food is gathered, broken down by microorganisms, omasum (blending), abomasum
Where is milk synthesized?
Milk is synthesized in the mammary glands
What is the milk producing unit in the mammary gland of a cow?
Alveolus
What is the lumen?
Membrane space formed by a single layer of epithelial secretory cells that is connected to the milk duct
Where are milk components synthesized?
By the endoplasmic reticulum and the attached ribosomes
How much milk can a cow produce in a day?
30 litres
How is milk delivered through the milk duct?
Milk components synthesized by the endoplasmic reticulum and ribosomes are transported to the Golgi apparatus to be repackaged into vesicles for transport out of the secretory cells through the cytoplasm and the apical plasma membrane into the lumen that is connected to the milk duct. Milk fat globule membrane is comprised of the apical plasma membrane of the secretory cell.
What do vesicle contain?
Aqueous non-fat components and lipid droplets