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MILK
ANIMAL PRODUCT TECHNOLOGY
ENDRIKA WIDYASTUTI, S.Pt,

S.Pt, M.Sc,
M.Sc, MP
THE OUTLINE
INTRODUCTION
MILK COMPOSITION
INFLUENCE OF MILK COMPONENT
REFERENCE
INTRODUCTION
Milk is the secretion of
the mammary glands of
mammals and is intended
for nutrition of the young
(Walstra & Jenness, 1984)
http://www.esd.ornl.gov/research/ecol_management/images/image_collection.jpg
Milk is defined to be the
lacteal secretion,
practically free from
colostrum, obtained by
the complete milking of
one or more healthy cows
(Lampert, 1970)
INTRODUCTION
Milk is an excellent food
because contain of
complete component for
baby growth and
development
In nutrition milk is used as
standard for protein
quality of food ( chemical
score, PER).
But milk is a perisable
food due to its complete
component for bacteria
INTRODUCTION
Major
componenets
Water
Fat
Protein
Sugar
minerals
MILK COMPOSITION
Milk composition is affected by:
1. Genetic factor (breed & individual factor)
2. Feed (quantity, composition)
3. Season (avaibility of green pasture)
4. Lactation period
5. Time and milking procedure
6. Age
7. Disease
MILK COMPOSITION
COMPONENT
water
Solid Non Fat (SNF)
RANGE (%)
85.5 - 88.7
7.9 - 10.0
Fat
2.4 - 5.5
Protein
2.3 - 4.4
Laktosa
3.8 - 5.3
Minerals
0.53 - 0.80
Organic acid
0.13 - 0.22
MILK COMPOSITION
Cow
Human Buffalo Sheep
water
87.29
87.60
82.44
87.81
Protein
3.42
1.20
4.74
3.50
Fat
3.66
3.80
7.40
3.80
Lactosa
4.92
7.00
6.24
4.10
Ash
0.71
0.21
0.78
0.79
MILK COMPOSITION
Component
Ayrshire
Water
87.42
Guernsey
85.89
Holstein
88.12
Jersey
85.60
Protein
3.32
3.75
3.30
3.75
Fat
3.85
4.75
3.52
5.05
Lactosa
4.70
4.86
4.70
4.84
Ash
0.71
0.75
0.69
0.76
Total Solid
12.58
14.11
12.21
14.40
MSNF
8.73
9.36
8.69
9.35
MILK COMPOSITION
ABNORMAL COMPOSITION:
1. Colostrum: (first week of milking),
high protein, contain of blood &
immunity component
2. mastitis milk : like blood serum,contain leucosit
3. Contaminated milk : desinfectant,
pesticide, mineral ion, & m.o.

MILK AND MILK
COMPONENTS: WATER
Makes up 88% of fluid milk
Water is the carrier for
disolved, suspended and
emulsified components

MILK AND MILK
COMPONENETS: PROTEIN
Milk provides a substantial portion
Predominante protein: casein
Casein is found only in milk
Makes up about 82% of the milk protein
Exsists in suspended form and is easily
coagulated by the action of acids and
enzymes
High quality
Contain all the essential amino acids in
proper balance for good nutrition

MILK AND MILK
COMPONENTS: MILK FAT
Concentrated sources of
energy
Many different fats that
give milk its distinctive,
pleasing flavor
High in fat soluable
vitamins- A,D, E, K

MILK AND MILK
COMPONENTS: LACTOSE
Major carb of milk
Makes up the nonfat
solids in milk
Relative sweetening
power of lactose is about
1/6th that of sucrose
(common table sugar)

Milk and Milk
Components: Minerals
Contains 7 major minerals and several
in minor and trace amounts
Calcium and phosphorus
Essential to human nutrition for
building bones and certain metabolic
processes
Milk is the chief source of calcium in the
diet in the US
Phosporus is contained in the same
biological relationship to calcium as
occurs in the growing skeleton
Recommended daily amounts of dietary
calcium can not be met without using
milk

MILK AND MILK COMPONENTS:
VITAMINS
All vitamins required by humans are
found in milk
Some are fat soluable and are associated
with butterfat, those that are water
soluable are found in the non-fat portion
of milk
Vitamin A and carotene are present in
high concentrations
Carotene gives milk its color
Vitamin D content of fresh milk is low

Commercially pasteurized milk is fortified
with Vitamin D to balance the product for
optimum nutrition
Abundant source of riboflavin (Vitamin

B2)
Important source of niacin because it is in
fully available form
Significant amount of thiamine (Vitamin
B1), biotin, vitamin B12, folic acid, choline

CHANGE OF MILK PROPERTIES:
1. Physical: Creaming, cristalisation, viscosity
2. Chemical: Gas content (O2, N2, CO2), acidity/pH.
3. Biochemical: enzymatic (lipolysis, proteolysis,
hidrolysis)
4. Microbial: microorganism growth, fermentation
TUGAS

Milk emulsion: fat globula is dispersed in
water (+ other soluble material) with
milk stabilizer in between
Emulsion
type: O/W
Natuaral stabilizer: phosfolipid (lesitin)
CREAM
(FAT)
MILK
SKIM
(PROTEIN)
CHESSE
WHEY
INTRODUCTION
HOW EMULSIFIER STABILIZED
EMULSION
Ionic Interaction
Interfacial tension
Fine particles on liquid/liquid
interface
Macromolecul: protein & gum

EMULSION
DESTABILIZATION
Creaming
Flocculation
Coalecence
Ostwald Ripening

HOW TO STABILIZE EMULSION
Homogenization: reduction of fat globula size
Used milk stabilizer: increasing viscosity of
continous fase, decreasing of interfacial
tension
REFERENCES
Fox, P.F., 1997. Advanced dairy chemistry. Blackie academic &
Professional, London.
Harper, W.J. & Hall, C.W., 1976. Dairy Technology and Engineering.
The Avi Publ. Co., Inc. Wesport, Connecticut.
Harding, F., 1999. Milk Quality. Aspen Publishers Inc. Gaithersburg,
Maryland.
Lampert, L.M., 1970. Modern dairy Products. Chemical Publishing
Co., Inc. New york.
Newlander, J.A. & Atherton, H.V., 1964. The Chemistry and Testing of
dairy Products. Third edition. Olsen Publishing Company, Milwaukee,
Winconsin.
Walstra, P. & Jenness, R., 1984. Dairy Chemistry and Physics. John
Wiley & Sons, New York.
Webb, B. & Johnson, A.H., 1965. Fundamental of Dairy Chemistry.
The Avi Publishing Co., Inc. Wesport, Connecticut.
ANEKA TERNAK
MADU + PROPOLIS
ROYAL JELLY + POLLEN
KUDA (SUSU + DAGING)
LUWAK (KOPI)
FUNCTIONAL PROPERTIES TELUR
INTRODUCTION
End
2008-2010 Christopher MacLeod for

the New Hampshire Historical Society

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MILK

ANIMAL PRODUCT TECHNOLOGY

ENDRIKA WIDYASTUTI, S.Pt,

INFLUENCE OF MILK COMPONENT

Human Buffalo Sheep

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

Carotene gives milk its color

Vitamin D content of fresh milk is low

Abundant source of riboflavin (Vitamin

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

INFLUENCE OF MILK COMPONENT

FUNCTIONAL PROPERTIES TELUR

2008-2010 Christopher MacLeod for

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