Minerals:

 Although present in small quantities, exert

considerable influence on the physico- chemical

and nutritive profile of milk
 Part of the mineral salts occur in true solution,

while others are in colloidal state

All 22 minerals considered essential to the

human diet are present in milk. These include 3

families of salt:
1.Na,K,Cl: these free ions are negatively
correlated to lactose to maintain osmotic
equilibrium of milk with blood
2. Ca,Mg,P(i) & citrate: This group consists of 2/3
Ca,1/3 Mg,1/2 P(i) and <1/10 citrate in colloidal
(non-diffusible) form & present in casein micelle.
3. Diffusible salts of Ca,Mg, citrate & Po4 – these
salts are pH dependant and contribute to overall
Acid base equilibrium of milk
 THE MINERAL CONTENT OF FRESH MILK

Mineral Content Per litre

Sodium (mg) 350-900
Potassium (mg) 1100-1700
Chloride (mg) 900-1100
Calcium (mg) 1100-1300
Magnesium (mg) 90-140
Phosphorous (mg) 900-1000
Zinc (ug) 2000-6000
Copper (ug) 100-600
Manganese (ug) 20-50
Iodine (ug) 260
 MINERAL CONTENT OF MILK
Mineral Content Per litre

Fluoride (UG) 30-220

Selenium (ug) 5-67

Cobalt (ug) 0.5-1.3

Chromium (ug) 8-13

Molybdenum (ug) 18-120

Nickel (ug) 0-50

Silicon (ug) 750-7000

Vanadium (ug) Tr-310

Tin (ug) 40-500

Arsenic (ug) 20-60

Nutritional value:
 Minerals have a high NV.

 Consumption of modest ~60 g of SMP provides

RDA for Ca and P(75%)

 Dietary ca widely recognized a key factor in

˜ Healthy bone development in foetus &

Children.
˜ Development of osteoporosis in post –
menopausal women.
 Milk is an excellent source of dietary Ca
 Its association with phosphorylated caseins
improves its absorption from the GIT.
 Phosphopeptides released during digestion of
casein increases the conc. of soluble Ca in the
intestine - enhanced bioavailability
 Milk is also rich in a wide range of elements
 Trace element requirements significantly
contributed by milk in the form of Mg, Zn,
Se,Mb and I.
 Minor Milk Constituents:
Phospholipids (0.2-1.0%)
 Present in FGM & Milk serum.

 Three types viz., lecithin, cephalin and

sphingomyelin
 Lecithin

~forms an imp. Constituent of FGM

~contributes to the richness of flavor of milk
and other dairy products
~ Highly sensitive to oxidative deterioration
giving rise to oxidative/ metallic flavors.
 PL are excellent emulsifying agents and serve
to stabilize milk fat emulsion
Cholesterol (0.25-0.40%)
 In complex formation with proteins in the non-

fat portion of milk.

Present as part of the FGM complex in fat

portion of milk
Pigments
i. Fat soluble- carotene, xanthophyl

ii. water soluble – riboflavin

 Carotene is responsible for the yellow
colour of milk, cream, butter, ghee and other
fat rich dairy products.
 Acts as an antioxidant

 Precursor of Vit.A.

 Has two forms alpha and Beta, the former

yields one while latter yields two molecules

of Vit.A.
 Dairy animals differ in their capacity to

transfer carotene from feed to milk fat.

 This varies with Species,breed and
individuality.
 cows in general and some breeds in particular

(Guernsey, jersey) can transfer more carotene

from feed to milk fat compared to buffaloes.
 Buffalo milk is whiter in colour

(carotenoid content 0.25-0.48ug/g vs. cow milk

~30ug/g)
 Riboflavin, besides being a Vit. is a greenish

yellow pigment- gives characteristic colour to

whey
 Enzymes:
 Milk is rich in native enzymes
 About 50 different enzyme activities are
reported- only a small number has significance.
Lipoprotein Lipase
 Principal lipase in milk
 catalyzes the hydrolysis of TG to FFA
 Present in appreciable quantities in freshly
drawn milk.
 Pronounced reactions lead to production of
soapy, bitter, rancid and unclean flavors
 Spoilage by this enzyme prevented by two
factors:
~ FGM-acts as a physical barrier
~ Heat treatment readily destroys lipase
 Spontaneous lipolysis rare and occurs due to

factors like ,
~ Stage of lactation
~Season
~ diet
~ Plane of nutrition
 Plasmin
 Major milk proteinase
 Has a trypsin like activity
 Identical to blood plasmin and conc in milk
associated with blood conc.
 High milk plasmin is seen in conditions like
~ Early lactation
~ Late lactation
~ Udder diseases
(Leakage of blood components into milk)
 Index of high plasimn activity

~ High levels of gamma casein

~ Bacteriologically sound milk
 At neutral pH heat stable

 Survives pasteurization / UHT treatment

Lactoperoxidase
 Present in high concentrations

 Catalyzes transfer of O from H O to other

2 2 2
substrates like Thiocyanate
 Has potential to catalyze oxidation of USFA
leading to development Of oxidized flavour
 Extraneous addition of SCN and H o in milk –
2 2
acts as a powerful bactericide.
 Short term preservation of milk in developing

countries where refrigeration is scarce.

Xanthin Oxidase
 Catalyzes Non- Specific oxidation of dairy

products
 Overall significance is not high.
 Alkaline Phosphatase
 Completely inactivated by pasteurization

 used as index of efficiency of pasteurization

Vitamins
 Essential for many life processes

 Substantial quantities found in milk

~ Fat soluble –A,D,E,K

~ water soulble B1,B2, B6, B12, niacin,
pantothenic acid, biotin, folic acid
 Factors affecting concentration.
~ Seasonal changes
~Breed
~ Diet
 Vitamins readily affected by

~ Light
~ Processing (Deteriorates,A,B2, C)
~ Fat soluble – stable
 VITAMIN CONTENT OF MILK
Vitamin Contents per litre
A (ug RE) 400
D (IU) 40
E (ug) 1000
K (ug) 50
B1 (ug) 450
B2 (ug) 1750
Niacin (ug) 900
B6 (ug) 500
Pantothenic acid (ug) 3500
Biotin (ug) 35
Folic acid (ug) 55
B12 (ug) 4.5
C (mg) 20
 Urea
 Responsible for Seasonal variation in heat

stability
 Conc. In milk controlled by conc. In blood

which in turn is controlled by diet.

Mechanism by which urea influences heat
stability :
urea decompose on heating to yield isocyanate
which reacts with free SH groups in WP and/or
Kappa casein
 High levels of urea are associated with very

stable milk.
 Milk is considered a near complete single
food in nature because it contains almost all
essential nutrients required for growth and
development in adequate and assimilable forms.
 Considered as chief protective food because it
has abundant vitamins and calcium
 Colostrum
 Syn. Biestings
 First secretion drawn immediately after parturition

 Thick viscid fluid differing greatly in composition

from that of milk obtained a week after calving

 Characterized by:

~ High proportion of albumin & globulin

~higher ash content
~ lower lactose content
 The change from colosrtrum to milk is gradual and
there is a progressive/ regular fall in:
~Chloride
~ Ash
~ Total Nitrogen
~ Casein
~ Albumin + Globulin
~ Dry matter
~ Specific gravity
~ TA
 FP Practically constant

 Lactose variable & Fat irregular

The most striking difference between milk and
colostrums is the high globulin content which
causes milk to coagulate on boiling ;also
influenced by salt imbalance and lower heat
Stability.
 Iron content of colostrum is -10-17-times

higher than normal milk.

 Higher proline content of globulin.

 Significant from the aspect of Hb production in

newly born.
 Fat of colostrum compared to milk has :
˜ 9 times Carotone
˜ 8 times Vit A
˜ two times Vit D
Functions:
 Hb production in rapidly growing new borns

 Passive immunity conferred by transfer of

maternal antibodies to offspring's

 Facilitates faecal excretion
 Composition of colostrums
Constituents Range of Occurrence
Water 75-78%
Total Protein 16-18%
Casein 4-5%
Albumin & Globulin 12-13%
Fat 4-5%
Lactose 2-2.5%
Mineral Matter 1-1.6%
Specific gravity 1.046%- 1.079
Total Solids 22-25%