Types of Milk and Milk Composition

INTRODUCTION TO
MILK
Definition, Composition, physical and chemical properties
Dairy
Topic
s
 Milk: Definition
 Composition
 Physical and chemical
properties
 National standards - India
Definition
(legal)
 Milk is defined as the whole, fresh, clean, lacteal secretion
obtained by the complete milking of one or more healthy
milch animals, excluding that obtained within 15 days
before or 5 days after calving or such periods as may be
necessary to render the milk practically colostrum free, and
containing the minimum prescribed percentage of milk fat
milk SNF.
Definition
(FDA)
 Lacteal secretion, practically free from colostrum, obtained
by the complete milking of one or more healthy cows,
 May be clarified and may be adjusted by separating part of
the fat there from; concentrated milk, reconstituted milk, and
dry whole milk.
 Water, in a sufficient quantity to reconstitute concentrated and
dry forms, may be added
Definition
(Chemical)
 Complex chemical substance in which:
 Fat is present in the form of an emulsion
 Protein and some mineral matter in the colloidal state
 Lactose with some minerals and soluble proteins in the form of
true solution
Legal standards for various classes of milk
(FSSAI, 2006)
Legal standards for various classes of
milk
Legal standards for various classes of
milk
Types of milk
• Under the category of special milk are included those

processed milk products which physically resemble and
behave like liquid milk.
• These processed milk products are:-
 Standardized milk
 Homogenized milk
 Sterilized milk
 Flavored milk
 Toned milk &
 Double toned milk.
STANDARADIZED MILK
• Standardized Milk is milk in which the original fat and

also the ratio of fat to the milk solids content has been
changed either by:-
1. the removal of milk fat, or
2. the addition of skim milk, or
3. the addition of cream.
• According to PFA rules (1976), standardized
milk should contain:-
1. Minimum fat %- 4.5%
2. Minimum SNF %- 8.5%
HOMOGENIZED MILK
• Homogenized Milk is milk which has been treated in

such a manner as to insure breakup of the fat globules to
such an extent that after 48 hours quiescent storage no
visible cream separation occurs on the milk.
• Homogenization refers to the process of forcing the milk
through a homogenizer with the object of sub- dividing
the fat globules.
• In efficiently homogenized milk, the fat globules are
subdivided to 2 microns or less in diameter.
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omogenization.mp4
Sterilized Milk
• Sterilized Milk may be defined as milk which has been

heated to a temperature of 100°C or above for such
lengths of time that it remains fit for the human
consumption.
• The above definition does not always mean that treated
milk must be completely free of bacterial spores.
Flavoured Milk
• Flavoured Milk is a milk to which some flavours have

been added.
• When the term ‘milk’ is used, the product should contain
a milk fat %age at least equal to the minimum legal
requirements for market milk.
• When the fat %age is lower i.e. 1-2%, the term
‘drink’ is used
• Chocolate milks/drinks:- The ingredients used for
chocolate milk/drink are:
 Cocoa powder- 1.0-1.5%
 Sugar- 5.0-7.0 %
 Sodium alginate(stabilizer)- 0.2%
• Fruit flavoured milks/drinks:-
 Permitted fruit flavours/essences, together with
permitted matching colours and sugars are used.
 The common flavours used are strawberry, mango,
vanilla, banana etc.
Toned Milk
Toned Milk refers to milk obtained by the addition of water

and skim milk powder to whole milk.
In practice, whole buffalo milk is admixed with
reconstituted spray dried skim milk powder
for the production of toned milk.
• Under PFA rules(1976), toned milk should contain a
minimum of
 3.0% fat &
 8.5% solids-not-fat throughout India
Double Toned Milk
Double Toned Milk is milk which is also obtained by the

addition of water and skim milk powder to whole milk.
• Under the PFA rules(1976), Double toned
Milk should contain a minimum of
 1.5% fat
 9.0% solid-not-fat throughout India.
Milk composition
Relative composition of Dried
milk
Factors affecting Milk
composition
 Animal factor
 Genetic, Species, Breed, Individual cow, Lactation period
 Age & Genetic factors
 Breed, species, feed and individuality
 Stage of lactation, pregnancy, nutritional balance

 Health status of the cow
 Oestrus, gestation, presence of mastitic infection
 Environmental factors
 Extreme climates, stress, exhaustion, housing
 Milking technique and milking frequency and stage

Composition(%) of Milk from Dairying
species
Wate
r
 Principal constituent in milk
 79% to 90%, depending on the species
 It encompasses all other constituents of milk (total solids) that
are either dissolved or suspended in it
 Small amounts of water are hydrated or bound chemically to
lactose, salt, or protein
 The water activity in milk is relatively high, 0.993
 Removal of water increases shelf life – powdered milk
 Regulations prohibit the addition of water to raw milk
Milk
Fat
 In fat globules - protected by a membrane (FGM) – Membrane
contains phospholipids & protein – in a complex form- stabilizes fat
emulsion.
 Fat globules range from 2 to 5 microns in size.
 Made up of
 98% triglycerides
 0.2% to 1% phospholipids
 0.2% to 0.4% sterols
Undisturbed milk – fat globules rise - form a cream layer (higher fat and
large fat globules).
Milk
fat
 Contain traces of fatty acids; vitamins A, D, E, and K; and
enzymes.
 More than 400 different fatty acids
 Predominant fatty acids in bovine milk
 Myristic acid (C14:0 )
 Palmitic acid (C16:0 )
 Stearic acid (C18:0 )
 Oleic acid (C18:1)

Milk
Proteins
• Milk protein in cow milk 3.4%.
• All milk protein synthesized in the mammary gland.
• Milk protein of high coefficient digestibility (85 – 95%)
• Total milk protein content and amino acid composition varies with
cow breed and individual animal genetics.
Characterized by:
1. Protein of high biological value as:
• It contains all essential amino acids.
• Easily digested.
• Easily absorbed.
• Easily metabolized.
3. Essential to maintain growth of newborn.
Types of protein
1. There are 2 major categories of milk protein that are broadly defined by
their chemical composition and physical properties.
2. The casein family contains phosphorus and will coagulate or precipitate
at pH 4.6. The serum (whey) proteins do not contain phosphorus, and
these proteins remain in solution in milk at pH 4.6.
3. The principle of coagulation, or curd formation, at reduced pH is the
basis for cheese and curd formation.
4. In cow's milk, approximately 82% of milk protein is casein and the
remaining 18% is serum, or whey protein.
1) Casein
• It is the main and most dominant milk protein.
• The casein family of protein consists of several types of caseins (α-s1, α-

s2 , ß, and k) and each has its own amino acid composition, genetic
variations, and functional properties. The caseins are suspended in milk
in a complex called a micelle.
• The high phosphate content of casein allows it to associate with

calcium and form calcium phosphate salts.
• Casein contains
0.7% phosphorous and 0.7%sulpher.
• Casein is the only milk protein that not coagulated on boiling.
Whey protein
The serum (whey) protein family consists of approximately 50% ß-

lactoglobulin, 20% α-lactalbumin, blood serum albumin,
immunoglobulins, lactoferrin, transferrin, and many minor proteins and
enzymes.
Like the other major milk components, each whey protein has its
own characteristic composition and variations. Whey proteins do not
contain phosphorus, by definition, but do contain a large amount of
sulfur-containing amino acids.
These form disulfide bonds within the protein causing the chain to
form a compact spherical shape. The disulfide bonds can be broken,
leading to loss of compact structure, a process called denaturing.
Denaturation is an advantage in yogurt production because it
increases the amount of water that the proteins can bind, which
improves the texture of yogurt. This principle is also used to create
specialized whey protein ingredients with unique functional properties
for use in foods. One example is the use of whey proteins to bind
water in meat and sausage products.
The function of ß-lactoglobulin is thought to be a carrier of vitamin
A. It is interesting to note that ß-lactoglobulin is not present in human
milk. α-Lactalbumin plays a critical role in the synthesis of lactose in
the mammary gland. Immunoglobulins play a role in the animal's
immune system. Lactoferrin and transferrin play an important role in
iron absorption
Carbohydrate
s
 Several carbohydrates in milk:
 Lactose
 Glucose
 Galactose
 Main carbohydrate – lactose

 4-5% of total milk content
Lactos
e
 true solution in the milk serum.
 It is one-sixth as sweet as sucrose.
 Lactose – responsible for sandiness in ice cream and
condensed milk.
 It is composed of one molecule each of glucose and
galactose.
 Two forms – α and β (hydrate or anhydride form).
 Fermented by lactic acid bacteria to yield lactic acid
and other organic acids.
Minerals
 Milk contains all minerals - essential for human nutrition
 Milk rich in Ca and P
1. Growth of bone and teeth.
2. Stability of casein.
 Including potassium (K), sodium (Na), calcium (Ca), magnesium

(Mg), chloride (Cl), and phosphate esters
 Make up between 0.7% and 0.8% of total milk content.
Minor constituents
Phospholipids
Cholesterol
Pigments
Enzymes
vitamins
Phospholipids and cholesterol
Excellent emulsifying agent.

Three types – lecithin, cephalin & sphingomylin
Lecithin- important constituent of FGM & contributes to
the richness of flavor.
Highly sensitive to oxidative changes- gives oxidised
metallic flavors.
Cholesterol – true solution in fat – part of the FGM
Pigments
Fat soluble – carotene (yellow color) and xanthophyll

Carotene act as the antioxidant and also as a precursor of
vitamin A.
Water soluble – riboflavin (vitamin) – greenish yellow
pigment – gives color to whey
Milk enzymes and vitamins
Enzymes are biological catalyst
 Amylase – starch spliitting
 Lipase- Fat splitting (leading to rancid flavor)
 Phosphate - capable of splitting certain phosphoric acid esters
 Protease- protein splitting
 Peroxidase and catalase- decomposes hydrogen peroxide.
 Vitamins
 Fat soluble vitamins – A,D,E &K
 Water soluble – B complex group (thiamine, riboflavin,
pantothenic acid, niacin, pyridoxine, biotin and folic acid).

 Vitamin c

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INTRODUCTION TO

 Physical and chemical

• Under the category of special milk are included those

• Standardized Milk is milk in which the original fat and

• Homogenized Milk is milk which has been treated in

• Sterilized Milk may be defined as milk which has been

• Flavoured Milk is a milk to which some flavours have

Toned Milk refers to milk obtained by the addition of water

Double Toned Milk is milk which is also obtained by the

 Stage of lactation, pregnancy, nutritional balance

 Milking technique and milking frequency and stage

 0.2% to 0.4% sterols

 Palmitic acid (C16:0 )

 Stearic acid (C18:0 )

 Oleic acid (C18:1)

• It is the main and most dominant milk protein.

• The casein family of protein consists of several types of caseins (α-s1, α-

• The high phosphate content of casein allows it to associate with

The serum (whey) protein family consists of approximately 50% ß-

 Main carbohydrate – lactose

 Including potassium (K), sodium (Na), calcium (Ca), magnesium

Excellent emulsifying agent.

Fat soluble – carotene (yellow color) and xanthophyll

 Lipase- Fat splitting (leading to rancid flavor)

 Phosphate - capable of splitting certain phosphoric acid esters

 Protease- protein splitting

 Peroxidase and catalase- decomposes hydrogen peroxide.

 Fat soluble vitamins – A,D,E &K

 Water soluble – B complex group (thiamine, riboflavin,

pantothenic acid, niacin, pyridoxine, biotin and folic acid).

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