The milks of all mammals contain lipids but the concentration varies widely between species from c. 2% to greater than 50%(Table 3. 1). The principal function of dietary lipids is to serve as a source of energy for the neonate and the fat content in milk largely reflects the energy requirements of the species, e.g. land animals indigenous to cold environments and marine

Normal bovine milk contains about 3. 5% protein. The conce changes significantly during lactation, especially during the first ft post-partum(Figure 4. 1); the greatest change occurs in the whey fraction(Figure 4.2). The natural function of milk proteins is to supply

The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and mag- nesium. Approximately 20 other elements are found in milk in trace amounts, including copper, iron, silicon, zinc and iodine. Strictly speaking

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: Thermization e.g.65°℃×15s Pasteurization LTLT (low temperature, long time) 63C 30 min HTST(high temperature, short time) 15s Forewarming(for sterilization)

Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of

一、说明部分 1、课程性质 《发酵工程与设备》是生物工程专业的专业必修课是工程制图、 AutoCAD、微生物 学、生物化学、物理化学和化工原理等课程的后续课程

食品化学作为一门应用化学学科,近年来随着科学技术的不断发展,它的理 论体系逐渐趋于完善,研究领域也随之更为广泛特别值得提及的是,结构化学、 游离基化学和光化学理论以及电子自旋共振光谱脉冲辐解和激光光解等先进技 术在食品化学中的应用,使脂类的自动氧化光敏氧化、热解和辐射等反应的历 程与机理得到阐明。尤其令人瞩目的是,对活性氧基团、酶和金属的催化本质的 认识也进入了一个新的阶段。 揭示食品成分的化学和生物化学变化及其对人体产生的效应,乃是当今食品 化学、营养学、临床医学和预防医学共同关注的问题