Milk Composition and Components

<p>Triacylglycerol (D)</p> Signup and view all the answers

<p>Short-chain unsaturated fatty acids (D)</p> Signup and view all the answers

<p>Temporary clustering of fat globules (D)</p> Signup and view all the answers

<p>Galactose-1-phosphate (B)</p> Signup and view all the answers

<p>It makes softer butter (C)</p> Signup and view all the answers

<p>From active acetate and glycerol (A)</p> Signup and view all the answers

<p>It is less sweet than sucrose. (A)</p> Signup and view all the answers

<p>Ca and P in a 1:2 ratio (C)</p> Signup and view all the answers

<p>Produces glucose and galactose (A)</p> Signup and view all the answers

<p>Vitamin C (B)</p> Signup and view all the answers

<p>Casein (D)</p> Signup and view all the answers

<p>α-Lactalbumin (A), Lactoglobulin (D)</p> Signup and view all the answers

<p>It's a compound protein rich in phosphate. (A)</p> Signup and view all the answers

<p>Alkaline phosphatase (B)</p> Signup and view all the answers

<p>α Casein (B)</p> Signup and view all the answers

<p>Lactose (C)</p> Signup and view all the answers

<p>They are colloidally suspended complexes. (A)</p> Signup and view all the answers

<p>Immunoglobulins (B)</p> Signup and view all the answers

Lactose is a sugar made in the mammary glands from glucose and galactose. It's important for baby growth and nutrient absorption.

Galactose is converted to galactose-1-phosphate by the enzyme galactokinase. It's a key step in lactose synthesis.

Lactose helps with the absorption of calcium, phosphorus, iron, and copper by promoting the growth of lactic acid-producing bacteria. These bacteria prefer acidic environments.

Cow's milk contains a high amount of calcium and phosphorus in a ratio that is optimal for absorption (1:2), making it beneficial for bone and teeth growth.

Milk contains adequate vitamin B complex, which is essential during the first week of life. However, it's deficient in vitamin C, D, and K.

A mixture of water, fat, and solids (like proteins, lactose, and minerals).

Milk without its fat. It's the watery part!

Plasma without casein micelles. It's the liquid left after the protein clumps separate.

Everything in milk besides fat and water. Includes proteins, lactose, minerals, and other small bits.

The total weight of all solids in milk, including fat.

Fats in milk, mostly triacylglycerols, are very small droplets within the watery part!

Milk fat contains a variety of fatty acids, including oleic, myristic, palmitic, and stearic acids.

Milk phospholipids help form complexes (groups) with protein molecules.

The most abundant protein in cow's milk, making up 83% of the total. It's a complex protein with a high phosphate content, which helps it bind with calcium to form calcium phosphate salts. Casein is found in milk as insoluble calcium caseinate phosphate complexes, which are suspended in the water phase as casein micelles.

A type of protein found in whey, the liquid remaining after milk curdles. It's known for being rich in cysteine and cystine, giving a positive result in the sulfur test. It's also a simple protein that's easily digested.

Another type of whey protein, also abundant in whey. It's similar to Lactalbumin in its properties, with a high cysteine and cystine content. It's also soluble and easily digested.

The only carbohydrate found in milk. It's a reducing disaccharide composed of glucose and galactose. Cow's milk typically contains around 5% lactose.

These enzymes are naturally present in milk and are responsible for various reactions. Examples include catalase, peroxidase, xanthine oxidase, alkaline phosphatase, amylase, lipase, and aldehyde oxidase.

This enzyme is present in milk and is associated with the degradation of fatty acids, leading to rancidity of milk.

A natural defense system found in colostrum, the first milk produced after birth. They play an important role in providing immunity to the newborn.

It is a naturally occurring enzyme in milk that breaks down hydrogen peroxide. The presence of this enzyme implies that the milk is raw and has not been heat-treated.