AGRC 112 Study Guide - Final Guide: Steam Distillation, Triticale, Crystallization
Document Summary
Must contain between 300 and 400 units of vitamin d. 5 major nutritional groups: carbohydrates, proteins, fatty acids, minerals, vitamins. Milk is 87% water, 4. 9% lactose, 3. 5-3. 7% fat, 3. 8% protein, 0. 7% ash. Most variable component in milk is fat in both quality and quantity. Lactose (milk sugar) is the major carbohydrate which is an energy source for young animals. Fat in milk is in the form of membrane enveloped globules (fat globules). 70% of fatty acids are saturated and 25% are short and medium chains, also very few trans fats. Milk is a source of fat soluble vitamins. Fat content of milk is affected by genetics and psychological and environmental factors of the cow. Includes breed, stage of lactation, milking frequency, season, feed, health of cow. Fat functions are lubrication in the mouth, flavour (buttery flavour), taste, reservoir of other flavour components, energy provider, nutrients, heat insulation. Protein is 80% casein and 20% serum (whey).
