NUTR 211 Lecture 14: Milk
2 Dec 2016
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Document Summary
Milk solids characterized as being fat or non-fat milk solids. For whole milk the standard of identity is that it has to be a minimum of 3. 5% of fat composition. Non-fat milk solids comprise 9% of the milk. Solution (a system in which substances are small enough to be dissolved in water. Lactose, water soluble vitamins thiamin, riboflavin, niacin and ascorbic acid exist in milk as a solution. Colloidal dispersion (a mixture composed of fine particles [but too large to be dissolved] dispersed in another substance) Calcium, magnesium phosphates, citrate and proteins are colloidally dispersed in the aqueous phase of milk. Emulsion (a type of colloidal dispersion that"s a suspension of two liquids that would not naturally mix together on their own two liquids that would not naturally mix together on their own. Fat in milk is present as small globules or droplets suspended in the water phase of milk, but it"s a weak emulsion.
