On food and cooking the science and lore of the kitchen ( PDFDrive ) 42

many that would make the milk unpalatable or cause disease Lactose and the lactic-acid bacteria therefore turn milk sour, but help prevent it from spoiling, or becoming undrinkable Lactose is one-fifth as sweet as table sugar, and only one-tenth as soluble in water (200 vs 2,000 gm/l), so lactose crystals readily form in such products as condensed milk and ice cream and can give them a sandy texture Milk Fat Milk fat accounts for much of the body, nutritional value, and economic value of milk The milk-fat globules carry the fat-soluble vitamins (A, D, E, K), and about half the calories of whole milk The higher the fat content of milk, the more cream or butter can be made from it, and so the higher the price it will bring Most cows secrete more fat in winter, due mainly to concentrated winter feed and the approaching end of their lactation period Certain breeds, notably Guernseys and Jerseys from the Channel Islands between Britain and France, produce especially rich milk and large fat globules Sheep and buffalo milks contain up to twice the butterfat of whole cow’s milk (p 13) The way the fat is packaged into globules accounts for much of milk’s behavior in the kitchen The membrane that surrounds each fat globule is made up of phospholipids (fatty acid emulsifiers, p 802) and proteins, and plays two major roles It separates the droplets of fat from each other and prevents them from pooling together into one large mass; and it protects the fat molecules from fat-digesting enzymes in the milk that would otherwise attack them and break them down into rancid-smelling and bitter fatty acids Creaming When milk fresh from the udder is allowed to stand and cool for some hours, ... milk and large fat globules Sheep and buffalo milks contain up to twice the butterfat of whole cow’s milk (p 13) The way the fat is packaged into globules accounts for much of milk’s behavior in the kitchen The membrane that surrounds each... fat globule is made up of phospholipids (fatty acid emulsifiers, p 802) and proteins, and plays two major roles It separates the droplets of fat from each other and prevents them from pooling together into one large...feed and the approaching end of their lactation period Certain breeds, notably Guernseys and Jerseys from the Channel Islands between Britain and France, produce especially rich milk and large fat globules