Category: Dairy science

Milk contains around 4.4% fat, and this fat is the reason for its oily appearance. The 'oiliness' of milk is due to tiny fat globules suspended in a water-based solution, forming an emulsion. The stability and appearance of this emulsion are affected by factors ranging from natural composition to modern processing techniques like homogenization.

Alpha-lactalbumin is a key globular protein found in all mammalian milk, and in humans it constitutes approximately 20-25% of the total protein content. Another name for alpha-lactalbumin is LALBA, the gene symbol for the protein. This multifunctional protein plays a crucial role in lactose biosynthesis and provides essential amino acids for growth and development.

Milk is approximately 87% water, acting as the essential medium for all its other valuable constituents. These components include fat, proteins, lactose, minerals, and vitamins, each playing a critical role in its nutritional value and physical properties. A comprehensive understanding of the key components of milk reveals why it's a foundational food source in many diets worldwide.

According to the U.S. FDA, proper pasteurization is a critical process for public health and is verified through a sensitive enzymatic test known as the Alkaline Phosphatase (ALP) assay. This test detects whether milk has been heated sufficiently to inactive harmful pathogens.

According to the National Institutes of Health, over 65% of the global population has a reduced ability to digest lactose after infancy due to insufficient lactase production. This highlights the critical role of enzymes that acts on milk, which are essential for breaking down its complex components into usable nutrients.

Raw milk under aerobic conditions typically has an Oxidation-Reduction Potential (ORP) value between +200 and +300 mV, a reading that directly reflects its chemical environment. This crucial measurement, known as the redox potential, indicates a solution's tendency to either gain or lose electrons, which is a key factor in determining the overall stability and quality of milk.

In cow's milk, non-protein nitrogen (NPN) typically makes up only 3-5% of the total nitrogen, a stark contrast to human milk where it can be as high as 20-25%. This article clarifies what is the NPN content of milk, its components, significance for quality control, and how it varies.

In cow's milk, approximately 80% of the protein is casein and 20% is whey, with other functional proteins present in smaller quantities. Beyond these two major players, what are the three proteins found in milk that contribute to its rich nutritional profile, texture, and diverse physiological functions?

Milk protein is a 'complete' protein, containing all nine essential amino acids needed by the human body. The biological importance of milk protein extends far beyond basic nutrition, encompassing crucial functions that support immune defense, muscle development, and bone health throughout all stages of life.

Milk's color is a direct indicator of its composition, with a bluish tint often signaling a lower fat content. Understanding what does it mean if your milk is blue can prevent unnecessary alarm and help identify potential food safety issues or natural variations in breast milk.