38 Chilled foods Table 2.1 The major nutrients(A)and major components(B)contained in cows'whole milk, and major components on a dry basis(C) Fat(g) casein 37.9 0.75 Calcium(mg) Sodium(mg) 563 Thiamin(mg) Niacin equivalent(mg) Vitamin B12(ug) 0.41 Energy( y) Vitamin D( from Fox, P F. and McSweeney, P.L. H. 1998. Dairy chemistry Blackie Academic and Professional. London: and MAFF. I Office. London content of typically 87.5% cows'milk has a high water activity(aw)of about aw 0.993( Fox and McSweeney 1998)and is prone to rapid microbial spoilage, unless adequately heat treated, packaged and stored. The manufacture of many milk products involves the removal of water, either partially or significantly, to help generate the characteristics of products and preserve the nutritional value of he milk solids that constitute them. The nutrients in whole milk are given in Table 2. 1 along with the proportions of the major milk solids components: being ilkfat, lactose (the milk sugar), the milk proteins(casein and the whey proteins), and the minerals or ash. 2.3 Functional approach The different components of the milk solids exhibit what are termed 'functional properties, meaning that they fulfil specific roles within food systems, e.g emulsification, gelation and water binding. Disagreement exists about the logic of the term"functional properties, as all foods and food materials are functional (Anon. 1995a). With the development of so-called functional foods' or foods with health-giving/enhancing properties, the word functional when applied to food seems destined to create confusion. This said, the dairy industry and foodcontent of typically 87.5% cows’ milk has a high water activity (aw) of about aw 0.993 (Fox and McSweeney 1998) and is prone to rapid microbial spoilage, unless adequately heat treated, packaged and stored. The manufacture of many milk products involves the removal of water, either partially or significantly, to help generate the characteristics of products and preserve the nutritional value of the milk solids that constitute them. The nutrients in whole milk are given in Table 2.1 along with the proportions of the major milk solids components: being milkfat, lactose (the milk sugar), the milk proteins (casein and the whey proteins), and the minerals or ash. 2.3 Functional approach The different components of the milk solids exhibit what are termed ‘functional properties’, meaning that they fulfil specific roles within food systems, e.g. emulsification, gelation and water binding. Disagreement exists about the logic of the term ‘functional properties’, as all foods and food materials are functional (Anon. 1995a). With the development of so-called ‘functional foods’ or foods with health-giving/enhancing properties, the word functional when applied to food seems destined to create confusion. This said, the dairy industry and food Table 2.1 The major nutrients (A) and major components (B) contained in cows’ whole milk, and major components on a dry basis (C) Component A B C per 100 ml % % Fat (g) 4.01 3.9 30.8 Protein (g) 3.29 3.2 25.3 casein 2.6 20.6 whey proteins 0.6 4.7 Lactose (g) 4.95 4.8 37.9 Ash 0.75 5.9 Calcium (mg) 119 Iron (mg) 0.05 Sodium (mg) 56.7 Vitamin A (retinol equivalent) (mg) 57.2 Thiamin (mg) 0.03 Riboflavin (mg) 0.17 Niacin equivalent (mg) 0.83 Vitamin B12 (
g) 0.41 Vitamin C (mg) 1.06 Vitamin D (
g) 0.03 Energy (kJ) 283.6 (kcal) 67.8 Source: Adapted from Fox, P.F. and McSweeney, P.L.H. 1998. Dairy chemistry and biochemistry. Blackie Academic and Professional, London; and MAFF. 1995. Manual of nutrition. Stationery Office, London. 38 Chilled foods