Nature and importance of milk

and dairy products

Mr. Mick O’Sullivan

R. 2.10 S.C.S.
Xtn 2832
Irish and international dairy production
Milk and dairy products - major economic and
nutritional significance.
World production 2020 ~ 9x108 T
Developed world ~50%
EU >20%
Ireland - Dairy ~30% of Agricultural production
2014 5.6x109 L ,€2.1 bn.
2015 quotas removed  2020 8.3x109L (+48%)
80 -90% of production exported > €5bn:
~7,500 employed directly
Milk perishable – need to process
Composition (g/100g) and physical nature of bovine milk

Constituent Mean, % Range, % Physical state

Water 86.6 85.4-87.7 Continuous phase
 =1,000kg/m3
Fat 4.0 3.4-5.1 Globules 3.5 m
 = 930kg/m3
Protein 3.4 3.3-3.9 Casein particles
100nm
Whey proteins 3.5nm

Lactose 5.0 4.9-5.0 In solution

Ash 0.7 0.68-0.74 Soluble / colloidal

 Milk is a complex colloidal system

With respect to fat – its an emulsion

Proteins – a sol or dispersion

Lactose and salts an aqueous solution

pH = 6.7
Characteristics:
1.High level of short chain fatty acids – low Mw 
volatile - can smell at low levels -flavour/off flavour;
2. High (66%) saturated – impact on serum cholesterol
particularly C16:0 – difficulties in marketing?
3. High Oleic but low in PUFA.
Minor constituents:
Cholesterol – 10 mg/100ml (@3.5% fat) < meat, eggs –
concentrated in high fat products.
Trans fatty acids & Conjugated Linoleic Acid
-Carotene – yellow colour comes from grass
 Milk protein
Casein: major milk protein (80%) 3 types - , & 

- Casein “micelles” 100nm scatter

 light – why milk is white.
- V. Stable -  “hairs” and charge (-
- 13mV) repulsion keep them in
/ suspension – extremely stable can
Casein micelles heat milk to 140ºC e.g. UHT-milk.

Can destabilise and form milk gel

Rennet enzyme – cuts hairs – basis of cheesemaking
Reduce pH to 4.6 charge  0 –basis of yoghurt
manuf.
Whey protein:
- remaining 20% of protein mixture of different
proteins . Less stable to heat than casein.
Nutritive value of Milk Proteins:
- Milk good source of easily digestible protein
~22 or 40% of energy for whole or skimmed milk
resp.
-rich in essential amino acids whey protein better
than casein (defficient in S). Protein quality >
plants
-Some alergy issues with whey protein
 Lactose
Unique to milk - disaccharide of
Galactose and Glucose - readily
utilisable calories.

Not v. sweet but contributes to

palatability of milk. Sucrose ~
5x as sweet

Some population groups are lactose intolerant - lack

enzyme “Lactase” required for lactose absorbtion can’t
consume fresh milk – can consume yoghurt.
 Principal salts in bovine milk

Constituent Mean level, ~% in soluble

mg/L phase
Potassium 1450 100
Calcium 1200 33
Sodium 500 100
Magnesium 130 66
Citrate 1750 95
Chloride 1000 100
Phosphorus 950 50
Carbonate 200 100
Sulphate 100 100
 Minerals and vitamins in milk
Nutrient Conc, RNI, mg Contribution of milk
mg or µg/L orµg/d products to intake, %

Ca 1200mg 700mg 50-75

P 950mg 550mg 40
Mg 120mg 300mg 10-20
Zn 3.5mg 10-15mg 20-30
Fe 500µg 10-15mg <5
Vi.tA 400µg 700µg 20 -40
Vit.D 0.3µg 8µg 5-20
Vit B2 1.75mg 1.3mg 35-70
Vit B12 4.5µg 1.5µg 45
Vit C 20mg 40mg <5%
 Triglycerides and Fatty Acids
Triglycerides = Glycerol with 3 fatty acids attached