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Dairy Industry (Carbohydrates (Milk disturbances affecting lactose, Milk…
Dairy Industry
Milk And Dairy Industries
Milk
Composition
Casein fraction
The calcium phosphocaseinate micellar complex
Debilitating agents. Serum proteins. Non-protein nitrogenous substances
Milk Lipids
Types of lipids present in milk
The fat globule
Structure and composition
Homogenization of milk
Milk lipid disorders
Carbohydrates
Milk disturbances affecting lactose
Milk vitamins and minerals
Principal enzymes present in milk of interest in lactology
Physicochemical properties of milk with technological interest
PH. Redox potential
Density
Cryoscopic point
Viscosity
Collection and transport of raw milk, Pasteurization and sterilization
Nature and source of microorganisms from raw milk
Rapid tests to estimate the microbiological quality of raw milk
Refrigeration of milk
Pasteurization of milk
Fundamentals and techniques
Effects on quality
Controls at the pasteurization plant