Dairy Principles and Products FOD103 Lecture Notes PDF

‫المحاضرة األولى‪ :‬مباديء األلبان ومنتجاتها‬ ‫‪Dairy Principles and Products FOD103‬‬ ‫أستاذ مساعد دكتور‪ /‬أميرة محمد جالل درويش‬ ‫برنامج التصنيع الغذائي‬ ‫كلية تكنولوجيا الصناعة و الطاقة‬ ‫جامعة برج العرب التكنولوجية‬...

‫المحاضرة األولى‪ :‬مباديء األلبان ومنتجاتها‬ ‫‪Dairy Principles and Products FOD103‬‬ ‫أستاذ مساعد دكتور‪ /‬أميرة محمد جالل درويش‬ ‫برنامج التصنيع الغذائي‬ ‫كلية تكنولوجيا الصناعة و الطاقة‬ ‫جامعة برج العرب التكنولوجية‬ ‫‪[email protected]‬‬ ‫‪[email protected]‬‬ ‫‪08-10-2024‬‬  Milk Definition It is the natural secretion of mammary glands in human and animals after labor. It is the only food for newborn for a long period till weaning time. Before birth the fetus receives its nutrition through the placenta. Milk is considered as a complete diet as:- It contains all of the components necessary for growth, maintenance of life and reproduction. 1. Macronutrient Carbohydrates, Lipid, Protein, 2. Micronutrient Minerals and Vitamins. Milk Definition Milk Definition  Chemical composition [email protected] 5  Chemical composition 1. Water Whole cow's milk contains about 87% water. The remaining Total solids 13% contains protein, fat, carbohydrates, vitamins, and minerals. Water, the most important diluent in foodstuffs, has an important influence [email protected] on the physical, chemical and microbiological changes which occur in dairy products Milk is a type of 'liquid in liquid' milk is a "colloid suspension" which consists of very small particles of casein proteins. also known as “emulsion” as fat is the dispersed phase while water is the dispersion medium. 6 Solution for dissolved sugar (lactose), minerals, vitamins and soluble protein Chemical composition 1. Water [email protected] 7  Chemical composition 1. Water 1. Free Water [email protected] 2. Absorbed Water 3. Bound Water 8  Definitions Solution: when matter exists in a state of division intermediate to true solution (e.g. sugar in water) [email protected] True solutions: when mixed with water or other liquids, forms true solutions, is divided into:  Non-ionic solutions. When lactose is dissolved in water, no important changes occur in the molecular structure of the lactose.  Ionic solutions. When common salt is dissolved in water, cations (Na+) and anions (Cl–) are dispersed in the 9 water, forming an electrolyte  Definitions Emulsion:  a suspension of droplets of one liquid in another.  Milk is an emulsion of oil in water (o/w),  butter an emulsion of water in oil (w/o),  The finely divided liquid is known as the dispersed phase and the other as the continuous phase. [email protected] 10  Definitions Colloid:  suspension (e.g. casein in water) it is said to be in colloidal solution or [email protected] colloidal suspension.  Tyndall effect, also called Tyndall phenomenon, scattering of a beam of light by a medium containing small suspended particles 11 Amira Darwish [email protected] 12