3 pp. / Why Milk? Facts about Fat in Milk / Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.

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The aim of this work is to research various pasteurization regimes and albuminous milk products influence on the quality of kefir. The research was made in the Food Institute of Kaunas Technology University, 8 aliquots of kefir were made and evaluated in laboratory conditions. These raw milk pasteurization regimes were applied- instantaneous pasteurization (in 87-90°C temperature), pasteurization maintaining to 30 min. (in 87-90°C temperature), pasteurization maintaining to 60 min. (in 87-90°C temperature). The raw milk of these aliquots was enriched with 1%, 2%, 3% fat-free milk powder and with 1%, 2%, 3% whey powder ripening the mixture to 60 min. in 87- 90°C pasteurization temperature. Physical and chemical, microbiological indicators and sensual qualities were determinated by standard methods. It is determinated that the long-lasting milk pasteurization (maintaining to 30-60 min. in 87- 90° C pasteurization temperature), compared with the instantaneous pasteurization, increases viscosity of the product and enriches sensual qualities. Enriching of milk with whey powder in production of kefir stimulates the activity of milk acid bacteria. In comparison, aliquots enriched with 1%, 2%, 3% whey powder, it is determinated that the best is aliquot of kefir among which production it is interspersed 3% whey powder; physical-chemical and sensual qualities of the product signally better then. In comparison all the data of the experiment, the kefir characterized with the best... [to full text]

Although alpacas are not used for milk production a detailed knowledge on the composition of the colostrum and milk is needed for development of colostrum and milk replacers. The aim of the present study was to measure the concentration of fat, protein, lactose, and minerals in alpaca colostrum and milk. Colostrum samples were taken daily over four days after parturition from 20 multiparous alpaca mares. Milk samples were obtained monthly, during the first four months of lactation from 17 alpacas. Composition of colostrum and milk differed in numerous indicators. The concentrations of fat and lactose increased from day 1 (0.5%, 4.0%) to day 4 (5.3%, 5.0%), protein decreased from 20.4% on day 1 to 8.3% on day 4. In milk these three indicators did not change during the lactation. Minerals have been little studied in alpaca colostrum and milk in the past, many of which had the highest concentrations in colostrum immediately after birth. The results of the present study do not support that goat’s milk is the preferred substitute for feeding crias. This study contributes to the knowledge of the composition of alpaca colostrum and milk which can be of particular use in developing replacers.

Changes occur in milk during the technological processing of raw milk, which also affect the properties of milk fat. Dairy products may have different properties compared to the raw milk. Chemical and microbial processes can alter the presence and distribution of individual fatty acids and thus influence the nutritional value of the product. The aim of this thesis was to assess the presence of fatty acids in milk fat of goat milk and to evaluate differences in the spectrum of fatty acids in goat milk and yoghurt produced from it.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv. / Härtill 5 uppsatser.