Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Alpha Lactalbumin - Development path for a valuable dairy protein ingredientJuan Gonzalez
Provides a multifunctional view of the drivers behind the development and application of alpha lactalbumin as a valuable dairy protein ingredient in nutritional foods
Cellulose is a long chain of linked sugar molecules that gives wood its remarkable strength. It is the main component of plant cell walls, and the basic building block for many textiles and for paper. Cotton is the purest natural form of cellulose. In the laboratory, ash less filter paper is a source of nearly pure cellulose.
Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.
carbohydrate and salt and vitamins milkFarhang Hamid
Lectuer 2 carbohydrate and salt and vitamins milk
Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1).
The average lactose content of milk varies between 4.7 and 4.9%, though milk from individual cows may vary more. Mastitis reduces lactose secretion
Handling sugar apple fruits after harvest by farhang hamidFarhang Hamid
Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising.
1. Post-harvest treatments
2. Packaging
3. Storage of fresh fruits
4. Pre-processing into pulp
5. Storage of pulp
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
1. Cut fruits into pieces.
2. Scrape the pulp from the skin.
3. Extract the seeds.
4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp).
5. Heat the mixture in a stainless steel vessel while stirring con- tinuously.
6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3.
7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b).
8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional).
9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC.
10. Cool jars at room tempera- ture.
11. Label.
Laboratory solution preparation by Farhang HamidFarhang Hamid
Preparation of 0.1 M Na2CO3 solution in 250 ml D.W
part per million (PPm )
Buffer solution
Preparation of 1% w/v Na2CO3 solution
Concentration units
g(sample)=M.wt(sample)*Molarity*Volume
M1×V1=M2×V2
mass percent solution=(gram(solute))/(100 grams(soluion))%
D=mass/volume≫≫mass=Denstiy ×Volume
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. Milk protein
• Proteins are an extremely important class of naturally
occurring compounds that are essential to all life
processes.
They perform a variety of functions in living organisms
ranging from providing structure to reproduction.
Milk proteins represent one of the greatest
contributions of milk to human nutrition.
Proteins are polymers of amino acids. Only 20 different
amino acids occur, regularly in proteins.
They have the general structure:
3. • R represents the organic radical.
Each amino acid has a different radical and this affects the
properties of the acid.
The content and sequence of amino acids in a protein
therefore affect its properties.
Some proteins contain substances other than amino acids,
eg/ Lipoproteins contain fat and protein
Such proteins are called conjugated proteins:
• Phosphoproteins: Phosphate is linked chemically to these
proteins—examples include casein in milk and
phosphoproteins in egg yolk.
• Lipoproteins: These combinations of lipid and protein are
excellent emulsifying agents. Lipoproteins are found in milk
and egg yolk.
• Chromoproteins: These are proteins with a coloured
prosthetic group and include hemoglobin and myoglobin.
4. Casein
• Casein was first separated from milk in 1830, by adding
acid to milk, thus establishing its existence as a distinct
protein. In 1895 the whey proteins were separated into
globulin and albumin fractions.
• It was subsequently shown that casein is made up of a
number of fractions and is therefore heterogeneous. The
whey proteins are also made up of a number of distinct
proteins. as shown in the scheme in (Figure 1).
6. • Casein is easily separated from milk, either by acid
precipitation or by adding rennin. In cheese-making
most of the casein is recovered with the milk fat. Casein
can also be recovered from skim milk as a separate
product.
Casein is dispersed in milk in the form of micelles.
The micelles are stabilised by the Κ-casein.
Caseins are hydrophobic but Κ-casein contains a
hydrophilic portion known as the
glycomacropeptide and it is this that stabilises the
micelles. The structure of the micelles is not fully
understood.
7. • When the pH of milk is changed, the acidic or basic groups
of the proteins will be neutralized.
At the pH at which the positive charge on a protein equals
exactly the negative charge, the net total charge of the
protein is zero.
This pH is called the isoelectric point of the protein (pH 4.6
for casein).
If an acid is added to milk, or if acid-producing bacteria are
allowed to grow in milk, the pH falls. As the pH falls the
charge on casein falls and it precipitates. Hence milk
curdles as it sours, or the casein precipitates more
completely at low pH.
8. Whey proteins
• After the fat and casein have been removed from milk, one is
left with whey, which contains the soluble milk salts, milk
sugar and the remainder of the milk proteins. Like the proteins
in eggs, whey proteins can be coagulated by heat. When
coagulated, they can be recovered with caseins in the
manufacture of acid-type cheeses. The whey proteins are
made up of a number of distinct proteins, the most important
of which are b-lactoglobulin and lactoglobulin. b-lactoglobulin
accounts for about 50% of the whey proteins, and has a high
content of essential amino acids. It forms a complex with Κ-
casein when milk is heated to more than 75°C, and this
complex affects the functional properties of milk.
Denaturation of b-lactoglobulin causes the cooked flavour of
heated milk
9. Other milk proteins
• In addition to the major protein fractions outlined, milk contains
a number of enzymes. The main enzymes present are lipases,
which cause rancidity, particularly in homogenised milk, and
phosphatase enzymes, which catalyse the hydrolysis of organic
phosphates. Measuring the inactivation of alkaline phosphatase
is a method of testing the effectiveness of pasteurisation of milk.
• Peroxidase enzymes, which catalyse the breakdown of hydrogen
peroxide to water and oxygen, are also present. Lactoperoxidase
can be activated and use is made of this for milk preservation.
• Milk also contains protease enzymes, which catalyse the
hydrolysis of proteins, and lactalbumin, bovine serum albumin,
the immune globulins and lactoferrin, which protect the young
calf against infection.