NUTR 214 Lecture Notes - Lecture 8: Bioavailability, Skimmed Milk, Rennet
15 Oct 2016
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Document Summary
Milk composition (may vary depend on the breeding) Lactose, milk is the only product contains natural lactose. Whole milk doesn"t contain whole fat - 3. 25% due to processing, vita a is removed with fat, but add back. The breed (major is holstein), stage of lactation, type of feed, and season of the year can influence milk"s content. Complete protein: has all essential aas in good proportion, proteins don"t vary due to different for content, calorie is varied, good source of lysine (limiting aa in cereals good to combine milk & cereal) Vitamins: calcium, others (p, k, mg, nacl, s, ca content is not amt absorbed, milk is good source, good bioavailabilities. In green veges even though high ca, low bioavailabilities due to fiber, phytates. Low in: vita c & e, iron, complex cho, fiber. 18% (80%+18%+other proteins) liquid portion after cheese production make cheese yogurt modify the physical property of protein lactalbumin & lactoglobulin.
