牛奶的生物化学反应【英文】

Lactose provides food energy Also adds body to milk as well as a sweet flavor When milk is heated, lactose reacts with amino acids in the protein (giving cooked milk a slightly caramel flavor) When you consume milk, lactose becomes available to the body because of the enzyme lactase. This enzyme breaks lactose down into galactose and glucose, which is used in the body for fermentation during digestion.

The light reflecting from micelles makes milk white

As long as milk keeps its normal acidity level, about pH 6.6, casein remains stable
Protein Continued
The Biochemistry of Milk
Ch. 23

How do you milk a cow?
Video /faq.htm#To %20make


The Complex Nature of Milk
Milk supplies the calcium for building bones and teeth, especially during adolescence Milk is 87% water

Whey = protein found in the liquid that
remains after fat and casein have been removed from milk.

Whey is also called serum protein
Fats

Milk is an emulsion because small globules of fat (lipid) are dispersed throughout the water Creaming = process in which some of the fat droplets come together in larger clusters that rise and float to the top of the milk

The fat in cow’s milk are most complex lipids, over 400 different fatty acids Click For Milk Experiment
Carbohydrate

Lactose or milk sugar is the main carbohydrate

These clusters rise to the surface because fat is less dense than the watery portion of milk

Cream = simply milk that is extra rich in
emulsified fat droplets
Minerals and Vitamins

People who are lactose intolerant cannot break down lactose in their body. When they drink the milk they can have bloating, stomach cramps and diarrhea.!!! -NOT FUN
Protein

Two main proteins make up milk:
80% 20%
Casein = milk protein
Whey = milk protein

Micelles = an aggregation or cluster,
of molecules, often found in colloidal dispersions

When the pH level decreases the milk forms lumps or coagulates. Curds = The casein clumps that separate from the liquid when milk coagulates

When cooking with milk you can prevent curdling by using starch to thicken the milk If you want to coagulate milk, you can use the enzyme rennin or vinegar.
Carbohydrate Continued

Do you know someone who cannot drink milk???
People
can be lactose intolerance = the inability to digest milk due to the absence of the enzyme lactase in the intestines

However
that’s a solvent for over 250 chemical compounds, milk sugar (what is the name for milk sugar_____?____) water-soluble vitamins and trace minerals and salts