- University of Nebraska - Lincoln
- Nutritional Sciences
- Nutritional Sciences 244
- Milk I
Last Modified: 2011-07-16
87.3% water, 4.8% carb, 3.4% protein, 0.8% minerals
contains B vitamins, calcium, vitamins A & D
(Not a good source of vitamins C, E or iron)
alpha s1, alpha s2, beta casein, kappa casein
- Alpha s1,s2, and beta casein
- Kappa casein
- denatures at temperatures above 60C
- soluble at pH 4.6
- used as fat replacer
- ability to bind and trap water
· Primarily triglycerides and mianly short chain saturated fatty acids – important to the flavor of the milk
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