Introductionabout milk Milk compounds Protein Fats Separation process
Milk is a colloidal aqueous suspension consisting of many compounds, several of which include1. Carbohydrates (sugars)2. Lipids (fats)3. Proteins4. Phosphate5. And other components
Proteins are large, polymeric structures made up of amino acids. An amino acid is a generic name for one of twenty different molecules. When placed in an aqueous solution, protein will fold up on itself to form what is called a “3ry" .
The polar (hydrophilic or "water loving") R groups lie on the outside of the protein in contact with water. the nonpolar groups (hydrophobic or "water fearing") R groups bury themselves on the inside of the protein. When the hydrophobic groups come in contact with the water, the protein’s solubility decreases .
Fats are a type of lipid composed of a tryhydroxy alcohol (glycerol) and long chain fatty acids (RCOOH) as shown in Figure .
As in the case of the proteins, the R groups determine the identity and properties of the particular fat. Plant oils, for instance, have a large portion of unsaturated fatty acids (double bonds between many of their carbon atoms). Oleic acid: CH3(CH2)7CH=CH(CH2)7COOH. Linoleic acid: CH3(CH2)4(CH=CHCH2)2(CH2)6COOH.
Animal fats, on the other hand, contain a greater portion of saturated fatty acids (single bonds between carbon atoms). Palmitic acid: CH3(CH2)14COOH. Steric acid: CH3(CH2)16COOH.
MilkPhosphate Protein Carbohydrates Fats Other Compounds