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Questions and Answers
What is the primary component of whole cow's milk by percentage?
What is the primary component of whole cow's milk by percentage?
If whole cow's milk contains 87% water, what percentage of it is made up of other components?
If whole cow's milk contains 87% water, what percentage of it is made up of other components?
Which of the following is NOT a major component of whole cow's milk?
Which of the following is NOT a major component of whole cow's milk?
How much of the whole cow's milk is comprised of components other than water?
How much of the whole cow's milk is comprised of components other than water?
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What is the significance of the water content in whole cow's milk?
What is the significance of the water content in whole cow's milk?
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What serves as the primary source of nutrition for newborns until weaning time?
What serves as the primary source of nutrition for newborns until weaning time?
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How does a fetus receive its nutrition before birth?
How does a fetus receive its nutrition before birth?
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Which of the following statements about newborn nutrition is true?
Which of the following statements about newborn nutrition is true?
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What is one type of water mentioned in the content?
What is one type of water mentioned in the content?
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What is the role of the placenta during pregnancy?
What is the role of the placenta during pregnancy?
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What happens to the newborn's nutrition as it approaches weaning time?
What happens to the newborn's nutrition as it approaches weaning time?
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Which of the following is NOT a type of water identified in the content?
Which of the following is NOT a type of water identified in the content?
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How many types of water are explicitly listed in the content?
How many types of water are explicitly listed in the content?
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Which option refers to a state of water not mentioned in the provided information?
Which option refers to a state of water not mentioned in the provided information?
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What is the primary focus of the content given?
What is the primary focus of the content given?
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What is the dispersed phase in an emulsion?
What is the dispersed phase in an emulsion?
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Which component is typically dissolved in a solution alongside lactose?
Which component is typically dissolved in a solution alongside lactose?
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What role does water play in an emulsion?
What role does water play in an emulsion?
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Which of the following is NOT considered part of the composition of the solution with lactose?
Which of the following is NOT considered part of the composition of the solution with lactose?
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In the context of emulsions, what is the primary characteristic of the dispersed phase?
In the context of emulsions, what is the primary characteristic of the dispersed phase?
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What type of emulsion is milk classified as?
What type of emulsion is milk classified as?
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What type of emulsion does butter represent?
What type of emulsion does butter represent?
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In an emulsion, the phase that is finely divided is referred to as what?
In an emulsion, the phase that is finely divided is referred to as what?
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Which statement best describes the continuous phase in an emulsion?
Which statement best describes the continuous phase in an emulsion?
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What is the relationship between milk and butter as emulsions?
What is the relationship between milk and butter as emulsions?
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What ions are produced when common salt dissolves in water?
What ions are produced when common salt dissolves in water?
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What term describes the mixture formed by dissolving common salt in water?
What term describes the mixture formed by dissolving common salt in water?
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Which of the following best defines an emulsion?
Which of the following best defines an emulsion?
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What type of ions are present in an electrolyte formed from common salt in water?
What type of ions are present in an electrolyte formed from common salt in water?
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Which statement is true about the behavior of common salt in water?
Which statement is true about the behavior of common salt in water?
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Study Notes
Dairy Principles and Products FOD103
- Course Instructor: Amira Darwish
- Course offered at Borg Al Arab Technological University
- Date: 08-10-2024
Milk Definition
- Milk is a natural secretion from mammary glands in humans and animals.
- It's the primary food for newborns until weaning.
- Before birth, the fetus receives nutrition through the placenta.
- Milk is complete nutrition, containing components for growth, life maintenance, and reproduction.
- Macronutrients: Carbohydrates, Lipids, and Proteins
- Micronutrients: Minerals and Vitamins
Milk Composition (various types of milk)
| Type of Milk | Water (%) | Fat (%) | Protein (%) | Lactose (%) | Minerals (%) |
|---|---|---|---|---|---|
| Cow Milk | 87 | 3-4 | 3.5 | 5 | 0.8 |
| Equine Milk | 91 | 1.9 | 2.5 (caseins) | 6.3(rich) | 0.3 |
| Human Milk | 87.6 | 4 | 1.2 | 7 | 0.4 |
| Camel Milk | 86.5 | 4 | 3.6 | 5 | 0.4 |
| Goat Milk | 87 | 4 | 3.6 | 4.5 | 0.9 |
| Sheep Milk | 80 | 8 | 5.6 | 4.8 | 0.9 |
| Buffalo Milk | 82 | 7-9 | 4.5 | 4.8 | 0.8 |
Chemical Composition of Milk
- Water: 87% of whole cow's milk.
-
Solids: 13% of whole cow's milk. Comprises protein, fat, carbohydrates, vitamins, and minerals.
- Water influences physical, chemical, and microbiological changes in dairy products.
- Milk is a "liquid in liquid" meaning a colloid suspension.
- Milk's fat is dispersed as the dispersed phase in water.
- Casein proteins are dispersed throughout the water.
Forms of Water in Milk
- Free water: Easily removed by evaporation; lightly entrapped.
- Absorbed water: Held tightly by intermolecular hydrogen bonds around hydrophilic food molecules.
- Bound water: Remains unfrozen below 0°C (usually -20°C). The amount varies depending on protein content.
Milk as a Solution
- True solutions (e.g., sugar in water): When a substance mixes with water or other liquids, it forms true solutions.
- Non-ionic solutions: When lactose dissolves in water, there is no significant change in lactose's molecular structure.
- Ionic solutions: Common table salt (NaCl) in water dissociates into cations (Na+) and anions (Cl-), forming an electrolyte.
Milk as an Emulsion
- Emulsion: a suspension of droplets of one liquid in another; mixture of immiscible liquids.
- Milk is an oil-in-water (o/w) emulsion.
- Butter is a water-in-oil (w/o) emulsion.
Milk as a Colloid
- Colloid: a suspension of small particles dispersed in a medium; casein in water.
- Tyndall effect: scattering of light by small particles in a colloid solution.
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Description
This quiz covers the fundamentals of dairy science focusing on the definition and composition of milk. Explore the different types of milk and their nutritional components, essential for understanding dairy principles. Ideal for students in the Dairy Principles and Products course.
