Milk, Cheese & Eggs

NUTR 214
2017
Part 1 - Milk
Milk Overview

White yellowish liquid secreted from the

mammary gland to serve as nutri7on for the
newborn
Milk ComposiCon
Complete Protein
Vitamin B complex esp Riboavin (B2)
Nutrients Vitamin A & D
Provided Calcium (also P, K, Mg, S)

Vitamin C & E
Iron
Nutrients Complex CHO
Lacking Fiber
Milk Protein
o2 protein classes: curd and whey

oMilk is an emulsion of fat globules and a

suspension of casein micelles in an
aqueous milk serum phase
whey and water is the phase

McGee on Food and Cooking , 2004

enzyme cuts off the negative charges which allows them to aggregate

McGee on Food and Cooking , 2004

 Eect of Acid on Casein

Acid + Milk > Casein Coagulates

micelles clump together bc of charges changing i.e. calcium dissociating

Colloidal dispersion > curd + whey

The curd is ____ and poor in ________

soft calcium

(Co^age cheese and cream cheese)

 Eect of Enzyme on Casein
Milk coagulates when combined with certain enzymes.

Rennin
________ is the most commonly used enzyme derived from inner lining of
calfs stomach (Rennet).
tough calcium
The curd is ______ and rich in ________

(Cheddar cheese and Swiss cheese)

 Milk Plasma: Whey
Not sensi7ve to acid

Not sensi7ve to rennin

heat near the boiling point

Denatured by _______ , ____________________ , plus acid

Lactoglobulin, Lactalbumin, Immunoglobulins, Albumin.

Milk Protein
CASEIN WHEY

o Primary protein (approx 80%) o Lactalbumin and lactoglobulin

o Composite of : -casein, -casein, -casein, - o Liquid por7on aier cheese produc7on
casein o Isolated and added to foods as an emulsier or
o Precipitated by acid or enzymes (rennet) for nutri7onal value
o Added to food to improve nutri7onal value o Improves mouthfeel, moisture reten7on and
avor
Milk Fat
o> 400 fa^y acids
oThe most variable component of milk
oContributes avor, mouth feel, and chemical proper7es (stability of milk products)
oTriglycerides, Phospholipids, Cholesterol
oSCFA: butyric acid (C4)
oMCFA: caproic (C6), caprylic (C8), capric (C10)
oLCFA: myris7c (C14), palmi7c (C16), stearic (C18)
oSaturated (66%), Monounsaturated (30%), Polyunsaturated (4%)
Milk Fat and Kcals/cup

v Whole milk: ____

8 g , ____
150 Kcal
v Low fat milk: ____
3 g , ____
102 Kcal
v Buttermilk: _____
2 g, ____
99 Kcal
0 g , ____
v Skim milk: ____ 86 Kcal
The Framingham Heart Study
Milk Carbohydrate
Lactose: only in milk; 12g/cup
Enzyme ___________
lactase turns it to ____________
Lac7c acid
(responsible for the flavour of cheese, yoghurt and sour cream)
Lactase deficiency lactose intolerance
Symptoms: abdominal pain, bloating, diarrhoea, borborygmi.

Fermented milk products are more easily digested

Lactose intolerance
A condi7on in which a person is unable to
digest lactose
Insucient quan77es of lactase brush
border enzyme
Symptoms:
Abdominal cramps/ bloa7ng
Flatulence
Nausea
Diarrhea

Aects approximately 7 million Canadians

and 30-50 million Americans
European descent have a gene7c advantage
Milk Allergy
oOccurs in approximately 2-7.5% of infants
oThought to be related to B-lactoglobulin
oSymptoms:
oVomi7ng
oNausea
oWheezing, chronic cough
oSkin rash
oHeadaches
Canadas Food Guide - RecommendaCons
 Milk AlternaCves
oSoy high in protein; keeps bones strong and has positive effects on cholestrol levels

oRice most non allergenic but lowest in protein

oAlmond low in calories

oCashew oat milk high in fibre but high in sugar and calories as well

oCoconut
oHemp high in omega 3

oWhat is the issue with these so called milks?

ProducCon Process:
PasteurizaCon & HomogenizaCon
 Louis Pasteur: heating product to get rid of pathogenic bacteria

PasteurizaCon
oRegular milk can still go bad bc a few bacteria stil exist
oHea7ng milk below its boiling point for a short 7me to reduce foodborne illness
oDestroys 100% pathogenic bacteria, yeast and molds; 95-99% non-pathogenic bacteria
oTo ensure adequacy food processors measure alkaline phosphatase ac7vity, an enzyme found in milk

oUltra
oUses higher temperatures for shorter amount of 7me
o15 second process
Text
oExtends shelf life

oUltra high temperature (UHT)

o2 second process, using higher temps
oSterile packaging technique
oCan be stored unrefrigerated up to 3 months
HomogenizaCon
oMechanical process no eect on nutri7onal value
oBreaks up fat globules into smaller globules that do not clump
together and are permanently dispersed in an emulsion
oCoagulates quicker in presence of heat
oGood for making pudding, white sauces and cocoa

VIDEO: h^ps://www.youtube.com/watch?v=r0rCEBPgo5Q

HomogenizaCon
Reduc7on of fat par7cles to prevent separa7on of fat

large
smaller
Dairy Products

Milk Cream Bu^er

Cheese Ice cream Evaporated Milk

 Cultured Dairy Products

Bu^ermilk Yogurt Acidophilis Milk

milk left after layer of fat is
removed; a bit acidic which makes
it good for baking

Ker Sour Cream

Whats so great about Greek yogurt?
more protein; thicker bc more whey is removed
Purchasing Milk in Canada
30% of the milk produced in consumed as uid (table milk and cream)

Grading is voluntary and permi^ed for bu^er and bu^er products, cheddar cheese
and dry milk products milk itself is not graded

In Canada = Soma7c Cell Count submi^ed monthly

Milk Storage
Refrigerated Dry Storage
Closed, opaque containers Nonfat dry milk: up to 1 year

Milk: store not more than 3 weeks Ultra-pasteurized milk: up to 3
months
Yogurt: use within 10 days of
purchase. Can last up to 3-6 weeks Sweetened condensed milk: up to 1
year
BuEermilk: use within 3-4 days (lasts
up to 3 weeks) Closed containers to minimize oxygen
and moisture exposure
Sour cream: use within a few days
once opened Once opened treat like fresh milk
Health Benets of Milk Products
Conjugated Linoleic Acid: cis-9, trans-11 CLA
- may decr risk of CVD
- may depress cancer cell growth
- weak evidence for decr in fat mass
Health Benets of Milk Products
Probio7cs
Live microbial food ingredients (ie. Bacteria) that have a benecial
eect on human health
Contain lactase, therefore decreasing lactose content