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MILK

MILK. Alena Gaidová Renata Čichoňová VUT Brno 2005. What is milk?. white liquid arises in mammary organism as a nutrition for suckling excellent source of calcium, vitamin D, riboflavin and vitamin B12 it provides more than 25% of the Recommended Daily Intake milk is 87 % water

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MILK

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  1. MILK Alena Gaidová Renata Čichoňová VUT Brno 2005

  2. What is milk? • white liquid • arises in mammary organism as a nutrition for suckling • excellent source of calcium, vitamin D, riboflavin and vitamin B12 • it provides more than 25% of the Recommended Daily Intake • milk is 87 % water • 13 % is made up of components including minerals, vitamins, protein, fat and sugar (lactose) mammary – savčí, suckling – zvířecí kojenec

  3. Historyof milk • 3000 BC - the earliest record suggesting man's use of animals' milk as food was found in a temple near Babylon • 400 AD - milk and foods made from milk are mentioned in the Bible • 12th century - powdered milk was created by Gengis Khan's warriors • 13th century - Marco Polo wrote that the strong Tartar armies enjoy a fermented form of mare's milk. • 1518 - the first cow is brought to Canada • 1856 - Louis Pasteur discovered pasteurization (heating milk and then cooling it quickly, kills bacteria without changing the milk's nutrient value • 1932 - milk is first sold in plastic-coated cardboard milk cartons • 1964 - milk becomes available in plastic containers powdered milk – sušené mléko, warriors – bojovníci, mare - klisna

  4. Types of milk Chocolate milk white milk, with added sugar and cocoa powder, contain 1% fat Buttermilk tangy flavour, usually 1% fat, added culture give buttermilk its consistency and flavour Certified organic milk comes from cows that are fed organically grown crops, must follow a strict set of guidelines (National Standard for Organic Agriculture) Filtered milk the same nutrition as regular milk Fortified milk tastes creamier, contain components as calcium, phosphorous, carbohydrate and protein to lower-fat milks buttermilk – podmáslí, certified – pasterizované, fortified - ztužené

  5. Goats' milk nutritionally comparable to cows' milk, may or may not contain added vitamin D, so check the label Lactose-reduced milk contains the same nutrients as regular milk, the difference is the milk sugar, called lactose, has been broken down so that it is easily tolerated by those people with lactose intolerance. It comes in 2% and skim varieties Powdered milk made from partly evaporated milk (heated and dried instantly) Sweetened condensed milk made by condensing milk to one-third of its original volume and then adding sugar

  6. Composition of milk proteins

  7. Casein(80% of milk proteins) Bovin milk has 3x more casein then mother´s milk Types of casein: • αs1 38% of total casein • αs2 10% of total casein • β 36% of total casein • κ 13% of total casein • γ 3% of total casein bovin milk – kravské mléko

  8. Whey proteins(20% of milk proteins) • β-lactoglobulin • α-lactalbumin • Immunoglobulins (enriched in colostrum) • Others • Serum albumin, hormones, enzymes

  9. Milk Lactose Concentration • Least variable component • Lactose consists of β-D-galactose and D- glucose • Substrate for lactose synthesis is glucose • Lactose is the major osmoregulator of milk volume (if you produce more lactose, more water comes into the lumen of the alveoli keeping lactose concentration fairly constant) Lumen of the alveoli – dutina buňky

  10. Nutrition in milk(Amount in one cup (250 ml) of 2% milk) • Vitamin A 147 RE • Vitamin D 2.6 mcg • Thiamin 0.1 mg • Riboflavin 0.43 mg • Vitamin B6 0.1 mg • Folacin 13 mcg • Vitamin B12 0.94 mcg • Calcium 314 mg • Phosphorus 245 mg • Magnesium 35 mg • Zinc 1.0 mg • Potassium 398 mg • Sodium 129 mg • Protein 8.6 g • Fat 5 g • Carbohydrate 12.4 g

  11. Production of milk in the Czech republic The biggest producers: • MADETA (České Budějovice) • OLMA (Olomouc) • KUNÍN (Kunín)

  12. Mother´s MILK How does the milk get produced? • The amount depends on how often the baby suckles. • When you feed the baby, the suckling motion causes hormones to be released into the bloodstream from the pituitary gland in the brain. • The hormones released are oxytocin and prolactin. • Oxytocin causes the mammary glands in the mothers' breast to contract, so milk is released and flows to the baby. • The prolactin controls the amount of milk produced. This means that how often the baby suckles controls how much milk is produced • has also antioxidative properties • breast-fed children have higher antioxidative capacity in blood and lower oxidative stress intensity

  13. World Record Holder 67,914 pounds in 365 days 3.6% fat, 3.1% protein averaged 186 pounds/day 136-216 pounds/day November, 1997

  14. Origins • www.ansci.wsv.edu • www.netdoctor.co.uk • http://www.nutritionthatworks.org • http://home.worldonline.cz

  15. Thank you for your attention!

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