Abstract
Milk is a complex liquid food synthesized in mammary glands of mammals. It contains lactose (carbohydrate), fat, proteins (casein and whey proteins), minerals and vitamins along with immune cells and antibodies during early lactation stage to protect neonates. The composition of milk is affected by several internal and external factors such as species, breed, stage of lactation, nutritional and management and disease conditions. The physico-chemical properties of milk are dependent on several factors such as composition, structure of components, processing parameters and temperature. The structures of milk components such as proteins are studied extensively due to highly complex in nature and it is still under debate. Milk has been subjected to several processes such as chilling, preheating, homogenization, pasteurization, sterilization, etc. during preparation of various products. The applied processes bring extensive changes in the structure and properties of milk constituents. The present chapter discusses the composition and properties of milk, structure of milk constituents and changes during processing and preparation of milk and milk products.
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Manoj Kumar, C.T., Chauhan, O.P., Sathish Kumar, M.H., Devaraja, H.C. (2022). Chemistry of Milk and Milk Products. In: Chauhan, O.P. (eds) Advances in Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-19-4796-4_13
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DOI: https://doi.org/10.1007/978-981-19-4796-4_13
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