Participate on the

Discussion Board
"CLIL"
MILK AND DAIRY PRODUCTS
NAME: JIMENA ALEXANDRA FLORES.
DEFINITION, DESIGNATION AND
CLASSIFICATION
• Natural milk means the whole product, unaltered or adulterated
and without calostros, of the complete and uninterrupted milking
of domesticated, healthy and well fed female mammals.
• MILK
• Sheep's milk, goat's milk, donkey's milk, mare's milk and camel's
milk.
Genetic factors Physiological factors
The species
The race The lactation phase
The individual The number of
lactations

FACTORS AFFECTING QUALITY

Driving factors Pathological factors

feeding
He ordered The mastitis
GLOBAL MILK QUALITY
• Physical-chemical quality (Nutritional quality)
• Physicochemical characteristics that define milk and
composition in immediate principles.
• Organoleptic Quality
• Characteristics of smell, color and flavor.
• Health Quality
• Biotic and abiotic factors that determine the safety of the
same for the consumer.
PHYSICAL-CHEMICAL QUALITY
PARAMETERS
• Milk is a whey with emulsified fat as a fat globule. In its
composition they emphasize:
• Proteins: whey and casein proteins
• Carbohydrates: lactose
• Fat: triglycerides with fatty acids
• Saturated (butyric, palmitic, stearic)
• Mineral salts: calcium phosphates and calcium, sodium and
magnesium citrates. Poor iron
• Vitamins of group B, vitamin A and D, and poor in vitamin C
MILK NUTRITIONAL VALUE
• Proteins of high biological value (amino acid profile)
• Presence of bioactive peptides (immunomodulators,
antimicrobials, antithrombitics and antihypertensives)
• Lactose is a sutrate that provides energy
• Covers a high percentage of calcium requirements in the diet
• (1 liter covers 100% of the calcium CDR)
• 2 servings of dairy would cover approximately 60% of the
calcium CDR.
• Lactose, casein and the presence of vitamin D promote the
absorption of calcium and therefore have a high
bioavailability.
NUTRITIONAL MILK PROBLEMS
• Problems of allergy to cow's milk protein (2.5 to 5% of
newborns).
• Lactose intolerance (deficiency of lactase enzyme in the
intestinal epithelium) (alternatives with dairy preparations).
• High content of saturated fatty acids.
• Skim milk has a lower content of fat-soluble vitamins A and D.