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Lactose is water soluble, occurring as a molecular solution in milk. In cheese making, most of the lactose remains dissolved in the whey. Evaporation of whey in the manufacture of whey cheese increases the lactose concentration further.
2 Απρ 2024 · Whole milk is 3.25% milk fat by volume; reduced-fat milk is 2% milk fat; low-fat milk is 1% milk fat; non-fat milk (or skim milk) is 0% milk fat. This impacts the amount of calories and saturated fat content of each milk.
Cheese preparation is essentially a dehydration process in which casein, fat, and colloidal minerals of milk are concentrated to 6–12-fold with removal of 90 % of water in milk and essentially all the whey proteins, lactose, and soluble milk salts.
29 Μαΐ 2017 · Milk contains about 3 to 5% fat, secreted as droplets or globules roughly 2 to 6 μm in diameter, surrounded by a membrane of polar lipids and proteins termed the milk fat globule membrane (MFGM). Milk is an oil-in-water emulsion but not a simple emulsion. Within the core of the fat globule, triacylglycerols are the main molecular form.
Milk contains the fat-soluble vitamins A, D, E and K in association with the fat fraction and water-soluble vitamins B complex and C in association with the water phase. Vitamins are unstable and processing can therefore reduce the effective vitamin content of milk.
Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. [89] Because it is produced as a food source for the young, all of its contents provide benefits for growth.
Vitamin B6 is a water soluble vitamin involved in the metabolism of proteins and glycogen (energy stored in the liver and muscles), and in the metabolism of sphingolipids in the nervous system. An 8 oz serving of 2% milk contains approximately 7% of the DRI for vitamin B6.
