Posted by mbotee | Posted in Uncategorized | Posted on 23-06-2010
Milk is a nutritious white liquid through the mammary glands of female mammals produce. Milk is the main source of nutrition for babies before they can digest solid food. Dairy cattle (usually cows) were also processed into various products such as butter, yogurt, ice cream, cheese, condensed milk, milk powder and other for human consumption.
Today, the milk many features and benefits. For productive lives, helps them grow milk. [Edit Meanwhile], the elderly, helps to support milk bone pores. [Edit] Milk contains many vitamins and proteins. [Edit so no one encouraged to drink milk]. Now a lot of milk in a unique way. The purpose of this so that people interested in buying and drinking milk. There is also a way out of fermented milk.
Contents [show]
[Edit] History of milk
In ancient times, the milk is used as a human staple food. The people drink milk from animals, the milk glands, such as cows, horses and sheep. Cattle and sheep began from 8000 a. C. domesticated for meat, wool and milk. [Edit In the Middle East, the fermented milk into cheese of pilgrims] desert. [Edit] It is estimated that the milk starts to go on the plains of Europe in the 5000 nomination century BC in Anatolia regions. [Edit] started in the meantime, the milk come to Britain in the Neolithic period. [Edit]
The use of cheese and milk from the Middle East through Turkey, began by Europeans in the Middle Ages to be known. [Citation needed later in the 15th Century] began to bring sailors in cow’s milk is kept and bred in the plains of Europe, the consumption of milk. Cow’s milk was only by the people of Indonesia by the colonial Dutch East Indies in the 18th Century known. [Edit]
[Edit] Mammals Food
Most mammals, including humans, because human milk by the mammary gland stem cells. Some cultures continue to get in the habit of breast milk for infants up to age seven years [1].
[Edit] Human Nutrition
In some countries, particularly European nations, has a habit of drinking milk has become a commonplace to every breakfast. [Edit] Milk continues, through the establishment of a dairy farm. At this age, milk is not just drunk, but changed its form in margarine, yogurt and even ice. The milk is being developed in line with the progress of time. In Europe, the dairy industry is very advanced in technology and quality of the milk itself. The milk of the milk produced in Europe, on average, a high nutrient content. [Quote] This is very good for our health and growth. This is because the average height of Europeans from the average height of the Asian peoples. [Edit] Milk contains a large amount of calcium that can build strong bones. [Edit]
[Edit] Source of milk
Not only from cow’s milk, but also some other mammals. Below
Sheep
Lamb
Horse
Ass
Camels, including the South American camel, llama as
Yak
In Russia and in the region of Lapland, a kind of cow’s milk farmed deer in several areas of logistics in the north of the Arctic Circle [2] is made. Milk fat horses and donkeys stomach 50% lower than cow’s milk. [3] Milk fat contains the largest whale which is 50% of the content of the milk. [Edit But the whale, the milk is not eaten by humans].
[Edit] Duration of sweet milk
We are still in the milk glands, milk usually sterile. However, when exposed to air, the milk was not kesterilannya guaranteed. Milk is in good condition, many factors, such as color, taste, smell, density, viscosity, freezing point, boiling point, and acidity. [Edit]
Milk paint depends on several factors including the type of livestock and feed. Normal enough color of milk usually from bluish white to golden yellow. The white color is the result of light scattering of the drops of fat, protein and minerals in milk. fat-soluble beta-carotene and create yellow, while the fat content is put into the milk, the blue color appears. [Edit]
Milk was a little sweet and salty (salty) that caused the sugar content of lactose and minerals of milk. Taste is very easy to change if certain items of food-producing dairy cows are exposed to cattle enzymes work in the body, even places to accommodate containers of milk produced later. The smell of the milk is tasty as a rule, but also to change very easily if exposed to the factors outlined above.
Specific gravity of milk 1.028 kg / L. [edit] The determination of the density of milk must be three hours after drinking are milked milk, because the weight can change this type, influenced by the changing conditions of gas or milk fat in milk . [Edit] The viscosity of the milk tends to range from 1.5 to 2 CP, which is influenced by the milk solids, fat, milk and temperature. [Edit]
Freezing of the milk in Indonesia is -0.520 ° C, while the boiling point is 100.16 ° C boiling point and freezing point when you should be amended with the addition of the adulteration of milk, because there is too much water the boiling point and freezing point of water different. [Edit]
Fresh milk has amphoteric properties, which could in the nature of the acidic and alkaline properties can be. Of course, fresh milk ranged from 6.5 to 6.7 pH. If the pH value of milk less than 6.5, which means that colostrum or no bacterial activity means [, 4].
[Edit] Types of dairy products
Based on fat is dairy products containing can into different types, that the pure milk (whole milk), milk fat milk are to be distinguished has less fat (reduced), low-fat milk (low fat) and low-fat milk (milk fat) or skimmed milk (skimmed milk) .
Whole milk must be at least 8.25% 3.25% milk fat and solids non-fat milk (protein, carbohydrates, water-soluble vitamins and minerals). The addition of vitamin A and D is optional in the milk. [Edit]
Less milk fat, many people choose those who want to reduce the consumption of fat in the milk. His name according to the fat content in milk, the remaining 2% has been reduced. For consumers who want less fat intake, low-fat milk were produced. has the fat content in milk to the remaining 1% was reduced. [Edit]
In skimmed milk, fat content is reduced to almost nothing (0.1%), but the wastage of milk fat can be left up to 0.5%. [5] Vitamin A and D are fat soluble part was lost in the process of fat removal, less fat in milk, low fat milk, skim milk and vitamins are usually added to the second.
Pura milk is heated for some time to evaporated milk to be changed. Milk was made to remove by heating milk with a vacuum pump to about 60% water. In addition to the wastewater in the production of condensed milk is made, and the standardization of the addition of vitamin D nutrition. In addition, the milk to temperatures of 115.5 to 118.5 ° C for 15 minutes, heated for sterilization. The result, condensed milk is more concentrated and structured as whole milk contains about 25% of milk solids not fat [6].
