Milk Constitutes Flashcards
Define Milk
Natural secretion of mammary glands of Mammalia.
Before the cow can start to produce milk she must be ………… and ………….
Before the cow can start to produce milk she must be serviced and drop a calf.
Heifers reach sexual maturity at the age of …………. but they are not usually serviced until they are ……………
Heifers reach sexual maturity at the age of seven or eight months but they are not usually serviced until they are 15-18 months old.
The period of gestation is …………. days
The period of gestation is 265–300 days.
Heifer produces her first
calf at the age of ………….
Heifer produces her first
calf at the age of about 2.5 years.
How long is the lactation period ?
300 days.
A cow can be expected to remain productive for about ………..
A cow can be expected to remain productive for about 5 to 8 years.
What is the dry period?
Six to nine weeks before the new calf is born, milking is gradually tapered off and the cow dries up.
First milk produced after birth is called …………. over a period of …………..
First milk produced after birth is called colostrum over a period of 3 to 6 days.
What stimulus milk secretion?
Oxytocin
Milking should be completed within ………..
Milking should be completed within 4-7 minutes
Colostrum is very rich in ………….
Colostrum is very rich in globulins.
Colostrum contains less ………. and …….. than normal milk
Colostrum contains less lactose and water than normal milk.
What are major constitutes of milk?
Water, fat, protein, lactose, and minerals.
What are minor constitutes of milk?
Pigment, enzymes, vitamins, non-protein nitrogenous compounds, phospho-lipids, cells, and gases.
Total solids in colostrum is …….% and in mature cow milk is …….%.
Total solids in colostrum is 32% and in mature cow milk is 14%.
All milks contain the …….. constituents but in …………. amounts.
All milks contain the same constituents but in varying amounts.
What are kinds of milk solution?
- Emulsion
- Colloid solution
- Molecular solution
- Ionic solution
Define Emulsion
It is a mixture of two liquids, which do not dissolve in each other. It normally consists of an aqueous (water) phase and an oil or fat phase.
Define Colloid solution
It is solid particles consisting of groups of molecules float freely in the aqueous phase. The proteins in milk are present in colloid state.
Define Molecular solution
It is solid particles float freely in the aqueous phase but it is finer than the colloid particles. The sugar (Lactose) in milk is present in molecular solution, also minerals, vitamins, and other components.
Define Ionic solution
Sodium chloride and some other salts are present in milk in ionic form.
It is a mixture of two liquids, which do not
dissolve in each other. It normally consists of an
aqueous (water) phase and an oil or fat phase.
Emulsion
It is solid particles consisting of groups of molecules float freely in the aqueous phase.
Colloid solution
It is solid particles float freely in the aqueous phase but it is finer than the colloid particles. The sugar (Lactose) in milk is present in molecular solution, also minerals, vitamins, and other components.
Molecular solution
Sodium chloride and some other salts are present in milk in ionic form.
Ionic solution
Function of skin layer on fat globules is?
It protects the fat from being broken down by
lipase enzyme present in the milk causing
rancidity.
………… and ………. proteins are the major proteins of milk.
Casein and whey proteins are the major
proteins of milk.
What are functions of lactose?
It is fermentation to Lactic acid by lactic producing bacteria in normal souring of milk.
What are major minerals found in milk?
Calcium and phosphorous
Milk enzymes come from which sources?
From the native milk (original enzymes)
From bacterial contamination
Enzymes in milk can be classify into?
- Enzymes cause changes in milk
- Enzymes of heat treatment important
- Enzymes of keeping quality importance
Enzymes that cause changes in milk (desirable and undesirable)
Proteinase & Lipase
Enzymes of heat treatment importance
Phosphatase & Peroxidase
Enzymes of keeping quality importance
Reductase & Catalase
Proteinase & Lipase
Enzymes that cause changes in milk (desirable and undesirable)
Phosphatase & Peroxidase
Enzymes of heat treatment importance
Reductase & Catalase
Enzymes of keeping quality importance
Why milk is called an ideal food?
- Milk is a good source of proteins, fats, sugars, vitamins, and minerals.
- Proteins of milk contain all the essential amino
acids. - Milk fat is present in the form of fine particles
and hence easily digestible. - Milk fats are rich in vitamins A and D.
- Minerals—calcium, phosphorus, sodium,
What is function of reductase enzyme?
It secreted by almost all bacteria, therefore it can measure the number of bacteria in milk (Keeping Quality of raw milk).
It secreted by almost all bacteria, therefore it can measure the number of bacteria in milk (Keeping Quality of raw milk).
Reductase enzyme
What is the function of catalase enzyme?
It is used to evaluate severity of mastitis and evaluate raw milk quality.
It is used to evaluate severity of mastitis and evaluate raw milk quality.
Catalase enzyme
