The Chemistry of Milk

The Breakdown of Milk

Milk is 87% water

The Color of Milk

White light hits fat globules in milk and sends blue light waves in all directions, giving milk a slightly blueish hue.

Milk Fat

The Structure of Milk Fat

Milk fat is made up of globules formed by layers of different types of fat with different melting points.

The membrane of the globule is constantly changing size as it
passes material back and forth between the inside and outside
of the globule.

The Separation of Fat and Skim Milk

If milk is left to sit, the fat rises to the top forming a layer of cream. The removal of this layer leaves only the fat free, “skimmed” milk.

Milk as an Emulsion

Milk is an emulsion of fat in water, while butter is an emulsion of water in fat.

Milk Protein

The Structure of Milk Proteins (Part 1)

Proteins are one of the most nutritional parts of drinking milk. Casein proteins make up the main protein class in milk. They form structures called submicelles.

The Structure of Milk Proteins (Part 2)

Submicelles group up to form into micelles, which are important to the overall structure of milk. When micelles break apart, milk curdles.

LIPASE BREAKS APART MILK FATS, GIVING THE MILK A RANCID TASTE

Enzymes in Milk

Some enzymes, like lipase, change the composition of milk. Pasturization is often used to “deactivate” these enzymes and keep milk tasty and safe to drink.

Milk Sugar

The Structure of Milk Sugar

Milk sugar, or lactose, is made up of one galactose molecule and one glucose molecule. The inability to break down this bond during digestion is called lactose intolerance.

SUCROSE

LACTOSE

The Sweetness of Milk Sugar

Lactose is 30 times less sweet
than sucrose, which is the chemical name of table or cane sugar.
That means it takes 30 times more lactose to sweeten something
than sucrose.

The Fermentation of Milk Sugar

Like the sugar in wheat used to make beer, or the sugar in grapes used to make wine, the sugar in milk can also ferment into delicious food. When mixed with special bacteria and enzymes, the lactose ferments and the milk proteins change form, causing the milk to form curds which are used
to make cheese.

When a lactose intolerant person ingests milk, the lactose cannot be broken down and begins to ferment within the stomach, releasing gas which can cause pain.

We've learned about how the chemistry of milk makes milk what it is, but how does its chemistry affect our bodies?

Milk Nutrition

Nutrition by age

Nutrition by body part

Normal pyschological function

Vitamin B12

Normal neurotransmission

Calcium

Normal cognative function

Iodine

Normal functioning of the nervous system

IODINE, VITAMIN B2, POTASSIUM

Reduction of tiredness and fatigue

VITAMIN B2, VITAMIN B12

Normal production and function of thyroid hormones

IODINE

Normal energy-yielding metabolism

CALCIUM, IODINE, VITAMIN B2, VITAMIN B12, PHOSPHORUS

Muscle growth

Protein

Muscle maintenance

Protein

Normal muscle function

Potassium

Maintenance of normal bone

Protein, Calcium

Normal bone growth in children

Protein

Maintenance of normal teeth

Calcium, Phosphorus

Normal bone growth and development

Protein, Calcium, Phosphorus

Normal red blood cell formation

Vitamin B12

Normal blood clotting

Calcium

Normal immune function

Vitamin B12

Maintenance of normal blood pressure

POTASSIUM

Normal function of cell membranes

Phosphorus

Process of cell division

Calcium

Normal iron metabolism

Vitamin B2

Maintanence of normal red blood cells

Vitamin B2

Maintenance of normal skin

Iodine

Looks like there's more to milk than meets the eye