Dairy Processing Handbook

*“Page 19”:http://www.dairykorea.com/fdk/2000/2368/2368-00020.htm – Principle Fatty Acids in Milk, Melting Point of Fat

*“Page 20”:http://www.dairykorea.com/fdk/2000/2368/2368-00021.htm – Iodine Values, Fat Crystallization

*“Page 21”:http://www.dairykorea.com/fdk/2000/2368/2368-00022.htm – Proteins in Milk, Amino Acids: “An important fact with regard to nutrition is that eight (nine for infants) of the 20 amino acids cannot be synthesised by the human organism. As they are necessary feta maintaining a proper metabolism, they have to be supplied with the food, They are called essential amino acids, and all of them are present in milk protein.”

Remember, heating/pasteurization kills and/or alters these very necessary and healthy amino acids. See these articles for further information: http://www.realmilk.com/whichchoose.html
http://www.karlloren.com/aajonus/p8.htm

Page 23 – Proteins in Milk as well as review of Casein

Page 24 – Casein Micelle

Page 25 – Whey Protiens: “whey proteins in general and in particular gave very high nutritional values….”; discusses lactalbumin and lactoglubulin

Page 27 – Denatured Proteins – takes place through high heat, acid exposure, radiation or violent agitation; enzymes lose functionality – irreversible – yet another reason against pasteurization

Page 28 – Bases in milk: lactice acid, citric acid and phosphoric acid; ENZYMES in milk including the most important ones: peroxidase, catalase, phosphatase and lipase! Enzymes – a “biocatalyst”; enzyme functioning illustrations included.

Page 29 – Lactose, milk sugar, will be of most interest on this page.

Page 30 – Vitamins in Milk

Page 31 – Oxidation of Milk Fat