Download e-book for kindle: Dairy Chemistry and Biochemistry by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A.

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However, the nuclei formed act as seed for further crystallization when the opportunity arises and they tend to grow slowly with time, eventually causing a sandy texture. The defect is controlled by limiting the milk solids content or by using β-galactosidase to hydrolyse lactose. 5 Other Frozen Dairy Products Although milk may become frozen inadvertently, freezing is not a common ­commercial practice. , to supply remote locations (as an alternative to dried or UHT milk), to store sheep's or goats’ milk, production of which is seasonal, or human milk for infant feeding in emergencies (milk banks).

Lactose in spray dried milk exists as a concentrated syrup or amorphous glass which is stable if protected from air, but is very hygroscopic and absorbs water rapidly from the atmosphere, becoming sticky. 7 Problems related to Lactose Crystallization The tendency of lactose to form supersaturated solutions that do not crystallize readily causes problems in many dairy products unless adequate controls are exercised. 11). 1 Dried Milk and Whey Lactose is the major component of dried milk products: whole milk powder, skim milk powder and whey powder contain ~30, 50 and ~70 % lactose, respectively.

For many small mammals, the energy input required for the milk secreted in a single day may exceed that required to develop a whole litter in utero. 5 kg each of fat and protein per day. 8 Production and Utilization of Milk 11 which is water. ) required to drive the necessary synthetic reactions. In addition, minor constituents (vitamins and minerals) must be supplied. , most proteins and lipids) Organ but not species-specific (lactose) Species but not organ-specific (some proteins) Neither organ- nor species-specific (water, salts, vitamins) The principal constituents (lactose, lipids and most proteins) of milk are synthesised in the mammary gland from constituents absorbed from blood.

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