ANS 3006C Lecture Notes - Lecture 21: Bulk Tank, Somatic Cell Count, Louis Pasteur
12 Dec 2016
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Document Summary
The u. s. and florida dairy industries part 1. A lacteal secretion obtained from the complete milking of mammals. Bovine composition: water: 87, fat: 3 4, protein: 3. 2, carbohydrate: 5. 1, minerals and vitamins: 1% Milk has a very high nutrient to calorie ratio, especially in vitamin and mineral content. Milk is a good provider of b vitamins: especially vitamin b-12. It is harder to find high levels of b vitamins in other food products. There are 2,500 kcal in a gallon of milk: that is 25, 000 calories. Fat: the most variable component of milk. Nutritional dependent: often used as a basis for pricing, affects the body and color of cheese and butter, made up of glycerol and three other fatty acids. Protein: mainly made up of casein. The structural backbone of curds during cheese making: whey. Lactoglobins (alpha and beta strains), albumin, and immunoglobins. Carbohydrate: largely made up of lactose.
