KNH 404 Lecture Notes - Lecture 11: Growth Hormone, Micelle, Kefir
28 Nov 2018
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Document Summary
Composition of milk: 88% water, 5% cho (lactose, 3. 5% protein, 3. 3% fat. Composition of milk varies depending on breed, season and milking period. Rbst (recombinant bovine somatotropin): hormone used to increase milk production. Lipids: varies considerably, 64 different fatty acids identified in milk, fat dispersed in the form of fat globules. Contributing components: aldehydes, ketones, organic acids. Heating cooked flavor due to degradation of the lactose and interaction with protein. Certified raw milk: produced in an environment clean enough to keep microbe count low no pasteurization: not recommended: possible illness, tuberculosis, and undulant fever. Pasteurization: heat treatment to destroy pathogenic bacteria such as: listeria monocytogenes, salmonella dublin, suggested by louis pasteur. Hold method: heat to 63 c (145 f) for 30 minutes, quick cool to 7c (45f) Htst (high temp short time: 72c (161 f) for 15 seconds, cool to 10 c (50 f)
