Fresh Milk

An analysis was made of the composition of pasteurised and ultra heat-treated whole milk, milk drink and skimmed milk bought on the Swiss market. Levels of protein, fat, lactose, vitamins, minerals, trace elements and amino acids were determined. Milk plays an important part in the supply of nutrients.

Table

Amounts per 100 g	1	Unit	Whole milk past.	Whole milk UHT	Mild drink past.	Milk drink UHT	Skimmed milk UHT
Water		g	87,3	87,2	88,4	88,4	90,8
Protein	¨	g	3,3	3,3	3,2	3,4	3,4
Fat		g	4,0	4,1	2,8	2,8	0,08
Lactose		g	4,7	4,6	4,7	4,6	4,7
Cholesterol		mg	14,9	15,5	10,8	11,2	0
Energy		kcal kJ	67 280	68 285	56 235	57 235	34 140
Sodium		mg	39	39	39	38	39
Calzium		mg	122	120	123	122	126
Potassium		mg	155	156	157	157	164
Magnesium		mg	10,4	10,1	10,3	10,4	10,8
Phosphorous		mg	92	91	90	94	97
Zinc		mg	0,362	0,365	0,363	0,366	0,378
Iron		µg	14,5	13,5	14,4	14,5	14,6
Copper		µg	2,4	2,3	3,4	2,8	3,2
Manganese		µg	2,1	2,1	1,9	2,0	1,8
Iodine June		µg	2,8	3,3	nd	nd	nd
Iodine November		µg	16,1	15,9	nd	nd	nd
Selenium		µg	0,86	0,90	nd	nd	nd
Aluminium		µg	1,8	3,6	nd	nd	nd
Vit. A		µg	46	44	32	32	2
Vit. E		µg	112	131	72	85	0
Vit. B1		µg	20	20	20	21	21
Vit. B2		µg	147	157	147	153	160
Vit. B6		µg	28	29	21	25	28
Vit. B12		µg	0,12	0,12	nd	nd	nd
Biotin		µg	2,2	2,1	nd	nd	nd
Folic acid		µg	5,1	4,3	nd	nd	nd
Niacin		µg	100	115	nd	nd	nd

= mean;  = median, nd = not determined

Summary of quality criteria and requirements for milk produced for commercial use in Switzerland  (FAM Information 422).

Functional Characteristics of Milk Proteins

In addition to their nutritional importance milk proteins have other functional characteristics which make them into valued ingredients. Most known milk products are based on technological changes in the milk’s protein components. The action of heat, pressure, alterations to pH value or enzymatic reactions lead to proteins forming structures. The characteristics of these products are dependent on the physicochemical condition and concentration of the proteins as well as the on milieu conditions.

Types of milk

ESL Milk

The production and distribution of extended shelf-life (ESL) milk is a compromise between naturalness and convenience. As a product this milk comes between pasteurised milk and UHT products.

Nocturnal milk – milk with a raised melatonin level

All mammals produce the hormone melatonin when it is dark. A study was carried out to investigate the effect of different light regimes in cattle housing on the melatonin level in cows' milk.