Fresh milk is a product of the mammary gland obtained by the milking process. Breast milk is the stuff of high-quality food. Substance contained in breast milk has a very good composition, so that milk is good for the kids.
The composition of fresh cow's milk include:
• Water = 87.0%
• Fat = 3.9%
• Lactose = 4.9%
• Protein = 3.5%
Milk is a colloidal compound with water as a medium dispersinya. Water is the biggest components that make up the milk. Size of the fat content determines the quality of fresh milk. In milk there is dispersion particles. Coarse dispersion larger than 100 μ, the size of colloidal dispersion and dispersion 0.1-100 μ molecular size less than μ 0:01.
Ash in the form of white powder was formed as a result of burning the milk. Ash content of most is K, Na, Ca, Mg, Cl, P and S. The rest is metal compounds in small amounts.
Breast milk is good for bacterial growth media and non-pathogen pathogen. Therefore, milk does not last long if kept as it will quickly become sour and rot. Milk is attacked by bacteria harmful to health. Therefore, monitoring of breast milk, cleaning cages, food health and hygiene in cows pemerahannya process is needed.
Fresh milk than can be consumed directly, can also be processed into other products. With separator, milk can be separated into cream mostly fat and skim milk contains many proteins. Cream obtained can be made into butter (butter) and butter milk. Also milk can be processed into cheese, yogurt, and whey.
Chemical Properties of Fresh Milk
a. Milk fat
Milk fat consists of triglycerides, composed of one molecule of glycerol with three fatty acid molecules by ester bonds. Several types of fatty acids found in milk include: butyric acid, linoleic acid, linonenat acid, and oleic acid. In the milk, fat is an oil in water emulsion. Part of fat can be separated easily because the weight of small and solubility compared with water.
b. Milk Protein
Proteins are complex compounds of elements of atomic C, H, N, S, and P. Protein is a food that is very important in preparing the cell components, especially in the process of growth and development of living things. In milk protein content ranged between 2.8 - 4.0%. Protein consists of casein and whey proteins. The protein contained in milk consists of most of the casein, until it reached about 80% of the amount of protein. Therefore, casein milk protein is often called. Whey protein consists of albumin, membrane proteins and immunoglobulins. Immunoglobulin immune function to substances, contained in the resulting collustrum nursing cows.
c. Milk sugar (lactose)
Milk sugar (lactose) is a disaccharide composed of glucose and galactose with a bond from 1 to 4. One molecule of lactose is composed of one molecule of glucose and one galactose molecule. Lactose is a reducing sugar, which is in the nature pereduksinya first C atom of glucose molecules. On heating with high temperature, lactose react with a protein called caramelization reaction and cause the color brown (burnt) (Jenness and Patton, 1959; Lehninger, 1982; Adnan, 1984).
d. Acidity of Fresh Milk
Fresh milk generally has a pH between 6.5 to 6.7. PH values greater than 6.7 usually indicates a disturbance on the nipple, the opposite pH below 6.5 indicates the occurrence of damage due to bacterial milk (colostrum milk) (Jenness and Patton, 1959).
Power Reduction of Milk
Power reduction caused by the activity of milk enzymes as well as the specific bacterial activity. Based on research results, obtained the relationship between the number of bacteria in the milk at the speed of the reduction of milk. Power reduction of milk can be tested by using a solution of methyl blue or reazurin solution. Methyl blue concentration in solution is 1 percent. The way the analysis is as follows:
1. Preparing as much fresh milk in a 10 mL test tube.
2. Adding a solution of methyl blue 1% in increments of 1 mL.
3. Heated in an incubator at a temperature of 37 oC.
4. Observing the length of time until the blue color disappeared.
The longer the loss of blue color indicates the number of bacteria that have less and less. This shows the better quality of milk
The composition of fresh cow's milk include:
• Water = 87.0%
• Fat = 3.9%
• Lactose = 4.9%
• Protein = 3.5%
Milk is a colloidal compound with water as a medium dispersinya. Water is the biggest components that make up the milk. Size of the fat content determines the quality of fresh milk. In milk there is dispersion particles. Coarse dispersion larger than 100 μ, the size of colloidal dispersion and dispersion 0.1-100 μ molecular size less than μ 0:01.
Ash in the form of white powder was formed as a result of burning the milk. Ash content of most is K, Na, Ca, Mg, Cl, P and S. The rest is metal compounds in small amounts.
Breast milk is good for bacterial growth media and non-pathogen pathogen. Therefore, milk does not last long if kept as it will quickly become sour and rot. Milk is attacked by bacteria harmful to health. Therefore, monitoring of breast milk, cleaning cages, food health and hygiene in cows pemerahannya process is needed.
Fresh milk than can be consumed directly, can also be processed into other products. With separator, milk can be separated into cream mostly fat and skim milk contains many proteins. Cream obtained can be made into butter (butter) and butter milk. Also milk can be processed into cheese, yogurt, and whey.
Chemical Properties of Fresh Milk
a. Milk fat
Milk fat consists of triglycerides, composed of one molecule of glycerol with three fatty acid molecules by ester bonds. Several types of fatty acids found in milk include: butyric acid, linoleic acid, linonenat acid, and oleic acid. In the milk, fat is an oil in water emulsion. Part of fat can be separated easily because the weight of small and solubility compared with water.
b. Milk Protein
Proteins are complex compounds of elements of atomic C, H, N, S, and P. Protein is a food that is very important in preparing the cell components, especially in the process of growth and development of living things. In milk protein content ranged between 2.8 - 4.0%. Protein consists of casein and whey proteins. The protein contained in milk consists of most of the casein, until it reached about 80% of the amount of protein. Therefore, casein milk protein is often called. Whey protein consists of albumin, membrane proteins and immunoglobulins. Immunoglobulin immune function to substances, contained in the resulting collustrum nursing cows.
c. Milk sugar (lactose)
Milk sugar (lactose) is a disaccharide composed of glucose and galactose with a bond from 1 to 4. One molecule of lactose is composed of one molecule of glucose and one galactose molecule. Lactose is a reducing sugar, which is in the nature pereduksinya first C atom of glucose molecules. On heating with high temperature, lactose react with a protein called caramelization reaction and cause the color brown (burnt) (Jenness and Patton, 1959; Lehninger, 1982; Adnan, 1984).
d. Acidity of Fresh Milk
Fresh milk generally has a pH between 6.5 to 6.7. PH values greater than 6.7 usually indicates a disturbance on the nipple, the opposite pH below 6.5 indicates the occurrence of damage due to bacterial milk (colostrum milk) (Jenness and Patton, 1959).
Power Reduction of Milk
Power reduction caused by the activity of milk enzymes as well as the specific bacterial activity. Based on research results, obtained the relationship between the number of bacteria in the milk at the speed of the reduction of milk. Power reduction of milk can be tested by using a solution of methyl blue or reazurin solution. Methyl blue concentration in solution is 1 percent. The way the analysis is as follows:
1. Preparing as much fresh milk in a 10 mL test tube.
2. Adding a solution of methyl blue 1% in increments of 1 mL.
3. Heated in an incubator at a temperature of 37 oC.
4. Observing the length of time until the blue color disappeared.
The longer the loss of blue color indicates the number of bacteria that have less and less. This shows the better quality of milk
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