Modern technology also uses milk consolidation by drying, Namely, pre-heating of milk to 88 ° C with 3-5-minute detention at this temperature, then spraying and drying occur. The durability of the powder prepared in this way is much higher and when storing for a period of 6-12 months at moderate temperatures it does not lose anything on tasty, nutritional value of proteins and the content of vitamins A and C.
The average chemical composition of milk of various animals and women's milk
|
Type of milk |
Milk ingredients, % |
|||||||
|
water |
Dry mass |
fat |
casein |
Albumina globulin |
lactose |
Other organic relationships |
ash |
|
|
Cow |
87,7 |
12,3 |
3,4 |
2,5 |
0,6 |
4,8 |
0,2 |
0,7 |
|
Sheep |
82,2 |
17,8 |
6,5 |
4,5 |
1,2 |
4,5 |
0,2 |
0,9 |
|
Kozie |
86,8 |
13,2 |
4,0 |
2,9 |
0,7 |
4,6 |
0,2 |
0,8 |
|
Mare |
90,3 |
9,7 |
1,0 |
1,3 |
0,7 |
6,2 |
0,1 |
0,4 |
|
Feminine |
87,6 |
12,4 |
4,1 |
1,2 |
1,2 |
6,9 |
— |
0,2 |
|
— |
87,2 |
12,8 |
4,5 |
0.4 |
0,7 |
6,8 |
0,2 |
0,2 |
The condition is to avoid moisture when storing, because if the water content in milk powder exceeds 5%, There are changes to reduce delicacy and nutritional value. Brown color appears, resulting from the reaction of protein lysine with lactose, Lysine becomes non -exitable.
Very convenient to use, especially for whipping, There is a powdered cream. In the preparation of this product, instead of lactic fat, appropriate ingredients of plant fats are introduced.
Homogenization is obtained an appropriate emulsion subjected to the spraying method. The loose product with the fat content is obtained from 30 do 80% in dry substance.
Another convenient product to use, Especially in tourism, there is a powdered cottage cheese. Under normal conditions, ordinary cottage cheese can be kept 2-5 days.
Isolate and textured milk proteins are particularly predisposed to supplement plant proteins with exogenous amino acids and to replace meat products for three fundamental reasons:
1) opłacalności ich produkcji,
2) wysokiej wartości odżywczej i braku jakichkolwiek substancji toksycznych,
3) korzystnych walorów organoleptycznych (taste, smell).
Previous attempts to use milk proteins in the form of sodium caseinate give way to sodium or calcium, containing all types of milk proteins in its composition, especially those appearing in the form of textures.
The taste of cooked milk comes mainly from the denaturation of albumin and p-globulin, from which some of the SH groups are delayed and the hydrogen sulfide is released, and protein reaction with lactose (milk sugar) and the so -called. Maillard's relationships.