MILK

Humans have to eat large amounts of energy and this seems to be that milk is a very suitable food not only for being the first food they receive in life but also because it can double their weight in six months, helps form tissues and is the best source of calcium assimilable that exists. Therefore, this is one of the most needed foods during all stages of life. Although mass consumption is relatively recent, milk and its derivatives have become staple foods of the diet of people. For these reasons at this writing is intended to provide a variety of features and processes about this food from a descriptive point. A biological definition says that milk is a substance secreted by female mammals in order to nourish the young. Milk is a nutritious whitish opaque secretion produced by the mammary glands of female (sometimes also by males) of mammals (including monotremes). This capability is one of the defining characteristics of mammals. The main function of milk is to nurture the children until they are able to digest other foods. Also performs the functions of protecting the gastrointestinal tract of the offspring cons pathogens, toxins and inflammation. It also contributes to metabolic health, regulating energy production processes, especially the metabolism of glucose and insulin. It is the only fluid you ingest the offspring of mammals (The nursing child in the case of humans) until weaning. The quality of milk is valued for its nutritional and varies depending on many factors. Race, age and milking tank are some of the factors affecting the quality of the final product. That is why it is essential to know its components. Water is the main component, in addition to fatty acids and cholesterol, proteins (casein, lactoglobulin and lactalbumin) and carbohydrates (lactose). Lesser extent contains vitamins (B group, A and D) and minerals (zinc, magnesium and calcium). Milk contains a large proportion of water (about 87%), which turns it into its major component. The remainder constitutes the dry extract represents 130 grams per liter and in which there are 35 to 45 grams of fat. Other components in lesser proportion but also important are: the sugars, carbohydrates (lactose), proteins

(casein, lactoglobulin and lactalbumin) and lipids; the organic components (carbohydrates, lipids, proteins, vitamins), and the mineral components (calcium, sodium, potassium, magnesium, chlorine). Milk contains different groups of nutrients. Organic substances (carbohydrates, lipids, proteins) are present in roughly equal quantities and are the main source of energy. These nutrients are divided into elements builders, protein, and energy compounds, carbohydrates and lipids. Cow's milk, which is usually consumed by humans, has more protein per liter and casein than human milk. From the digestive standpoint, protein differences make the assimilation of cow milk more difficult than, for example, assimilation of human milk, because of the greater amount of these two elements. Besides posing a greater effort digestive, cow's milk makes the kidneys work harder because of its high protein value. The sugar found in cow's milk is lactose and the existing amount is about 4.8 grams per liter. Lactose is a disaccharide, namely a sugar constituted by two monosaccharides, galactose and glucose. This disaccharide promotes healthy intestinal flora for the body. It also seems to be demonstrated that lactose intake promotes the development of the nervous system during growth. So far, it can be said that milk has several properties. This is especially important because its composition and physicochemical characteristics vary considerably depending on animal species, and even from different races. On the physical field, Cow's milk has an average density of 1.032 g / ml. It is a complex, heterogeneous mixture consisting of a colloidal system of three phases. The first is the solution in which the minerals and carbohydrates are dissolved in water. The second is the suspension, in which the proteinaceous substances are in suspension with water. The third is the emulsion, in which the fat in water is presented as emulsion. Moreover on the chemical field, the milk pH is slightly acidic (pH between 6.6 and 6.8). The amount of lactic acid is usually 0.15-0.16% milk. The milk protein substances are the most important in the chemistry. They are classified into two groups: proteins and enzymes.

The nutrients and vitamins it provides, the vast variety of dairy products available on the market and the capacity of enriching them and adapting to the food needs of almost all of the population are the main characteristics that give an advantage over other foods. But now what concerns is the process to be followed since milk is milked until it is consumed. New techniques have multiplied its nutritional benefits and the capacity of hold it for long periods without affecting their benefits or taste. Raw cow's milk is not intended for human consumption. That's why we have to go through previous procedures to make it healthy. Through the consumption of raw milk can contract various diseases. The first step of the transformation process is the milking cow's milk must meet certain requirements to ensure its safety. This extraction process must be uninterrupted and completely removing the total milk. One proceeds in this manner as the milk contains the same nutrients throughout the extraction process. Today, the entire process is mechanized and controlled by large dairies and is subjected to a cooling process almost immediately after extraction. In large tankers is brought to the plant and is subjected to a treatment depend on the product to be obtained. Although procedures vary according to the end product, the milk is always subjected to some common process which seeks to eliminate all pathogens. Each process generates different types of milk: UHT (preserved two or three months), pasteurized (marketed as fresh milk) and sterilized (is kept for 5 or 6 months). Each one with its varieties of whole, skimmed and semi-skimmed. Otherwise, it should be mentioned processes to achieve different types of milk. The first is the filtering that is used to separate the whey protein and remove impurities such as blood, hair, straw or manure. To do this is used strainer or screen. Then Homogenization consisting of continuous agitation of the milk, either with a pump, a homogenizer or a clarifying the purpose is to reduce fat globule before heating and thus prevent cream form this takes place at 5 degrees . After this, continues Standardization which is made when the milk does not pass the test positively about fat to produce a certain product, this is done in two ways: First

mathematically (with procedures such as material balance) and the other practice, measuring the masses and mixing. Before the milk passes to any process, must have a 3.5 percent fat. The next process to be followed is the Deodorization that is used to remove the odors that permeate the milk during processing. Is used for this a vacuum chamber, where odors are completely removed. The milk should smell sweet or acidic. From this, it becomes the Bactofugation where bacteria are removed by centrifugation. For this there is a machine designed for this function call bactfuga, which generates a centrifugal rotation makes dead bacteria are separated from the milk. Then, the clarification is used for separating solids and sludge present in milk unnecessary (such as dust or dirt, very small particles that cannot be filtered). Using a clarifier, where the process can be performed in two ways: by heating milk to 95 C and letting it stir for 15 minutes, or by heating at 120 C for 5 minutes. Once debugging is done, milk is subjected to a thermal process that can be thermisation, pasteurization, ultra pasteurization or sterilization, depending on what the desired outcome. Each of these processes is performed as follows: the Termizacin is the procedure that reduces or inhibits the enzyme activity, Pasteurization (Slow High Temperature SHT) using this procedure, the milk is heated for removal of specific pathogenic microorganisms: mainly known as Streptococcustermophilus but also inhibits some other bacteria. Ultrapasteurization (Ultra High Temperature UHT): This procedure is used at higher temperatures than pasteurization. Eliminate all the lactic bacteria less. No refrigeration required later. Finally there is the sterilization, where the temperature employed eliminates any microorganisms present in milk. It then cools, and this milk also called sanitized. Given that in Colombia milk production has been growing over the last 20 years according CONFECAMPO (ConfederacionEmpresarial del Campo en Colombia), to the point that currently self-supplied milk production from specialized farms, however, the production under the dual purpose system is close to 30% of total production, this means that this 30% is used to make different products.

The high variety of dairy products milk on the market, and the various treatments that are made to the raw material (milk), influence the creation of different products, which are designed to meet the preferences of the consumers.Most of these products need to reduce some components of milk such as fat and increase others such as calcium and if preferably add coloring; For the creation of these products such as condensed milk, whole milk cream among other necessary dewatering milk. Whole milk is an important source of vitamins (vitamins A, B, D3, E), vitamin D is set by the calcium phosphate teeth and bones, and it is especially for children. Lactose-free milk is subjected to a process which converts lactose into glucose and galactose to make higher digestibility popular in Colombia and Latin America; Flavored milk: the milk sugar or sweetened to which the added flavors such as strawberry, cocoa powder, cinnamon, vanilla, etc.There are thousands of companies that carry the raw material amounts of dairy products in the world's largest milk producers in the world are: India, United States and China. Finally, it could be said with good reasons that milk is necessary and positive for the Human development. Also, it is an essential nutrient in our early stages of life.It gives us much of our energy and helps to strengthen the bones preventing diseases such as osteoporosis, fractures, and the contribution of proteins and other substances essential to the proper functioning of our body. Moreover, after performing the work, we could learn in depth in the cycle consisting of milk, since it is formed in the animal, even until it comes to consumption. Although we thought we knew in general terms all this process, we have learned curious data, both on the processes of formation of milk, as in regard to the process of industrialization. In short, the last thing to say about milk is that consumers should know more about their properties, in order to choose the variety of it that best suits their needs and physical condition. Thus avoiding unnecessary suffering eating disorders.