Milk
is the natural secretion of the breast glands.
There are different
kinds of milk but the maternal milk is the best. Besides which it plays a
fundamental part in nutrition, development, growth, and create the child's
defenses. Aside from the fact that the affection link of breast feeding allows
the child a greater psychic and therefore physical development.
The adequate period of
maternal breast feeding is still controversial, there are different criteria
established by different pediatric associations but a term of between 3, 6 and
9 months is considered reasonable unless there are existent associated factors
that modify this criteria.
In the milk products
industry cow's milk is preferred and this is what we will be covering in the
following paragraphs.
Milk is composed
principally of 80% water, proteins, lactose, enzymes, fat, vitamins, minerals
and mineral salts.
The proteins are:
casein, globulin and albumin.
Lactose which is a
sugar combination of glucose and galactose.
The enzymes are:
phosphatase, catalase, xantinoxidase, reductase, peroxidase y lipase.
Fats are very variable
depending on the type of milk consumed as we shall see below.
Among the vitamins
found in milk are: vitamin A, vitamin D, vitamin B1 and vitamin B2.
The minerals are
calcium, sodium, potassium, magnesium and iron.
The mineral salts are:
nitrates, sulfates, carbonates and phosphates.
The composition of the
milk is influenced by race, age, nutrition, the milking method and the cow's
health.
The sweet flavor of the
milk comes from the lactose, and its aroma from the fat, its color comes from
the fat and the casein.
Milk is easily
decompose by the microorganisms contained in its natural form; however
technology and bacteriology has made extremely more stable and innocuous.
Milk may be classified
in four groups:
Modified:
The contents of the
fats, proteins or sugars have been changed.
Vitamins and minerals
have been added.
Not modified:
Whole milk from
pasteurized cows.
Flavored:
Flavors and sugar
have been added.
Milk formulas:
Are prepared with
milk and powder extracted from the fat adding vegetable fat and water.
In view of the milk's
content of fat we may classify it as follows:
Liquid milk:
The market offers an
extensive selection of characteristics, presentations, brands and prices.
PASTEURIZED MILK: the
milk is heated at 72 °C for 15 seconds, in order to destroy all pathogenic
germs.
ULTRAPASTEURIZED MILK:
Milk is heated at 132 °C for 1 second in order to destroy both pathogenic
germs and the spores which gives the milk a life span of up to 90 days.
DEHYDRATED MILK: Is the
milk from which 96% water has been eliminated.
CONDENSED MILK: is
partially evaporated milk to which enough sugar is added until it reaches a
certain concentration.
LACTOSE MILK: is put
through a process which transforms the lactose into glucose and galactose in
order to increase its digestibility.
