Dairy Products Flashcards
3 whole milk products
raw milk
sour milk
powered products
3 milk protein products
whey
casein
cheese
2 milk fat products
butter
cream
2 milk sugar products
lactose
lactose products
advantages to raw milk
adds flavour to cheese
very nutritous
disadvantages to raw milk
food-borne illnesses are common
careful protocol needed for processes, storage and transport
does lactic acid bacteria grow better in raw or pasteurised milk?
raw
what are a1 and a2 classification based on
type of beta-casein present
how many genetic variants are there of beta-casein
13
what is the difference in the amino acid sequence that results in a1 and a2 milk
a1 has proline
a2 has histidine
why is a2 considered easier to digest
the proline in a1 is responsible for the disorganized beta-casein structure which enzymes find hard to cut
what does a2 b-casein become after digestion
opiod receptor agonist b-casomorphin-7 (BCM-7)
what is BCM-7 linked to
development of T1 diabetes, heart disease, autism, arteriosclerosis
advantages to powdered milk products
shelf stable
inexpensive and convienent
disadvantages to powered milk products
flavour and consistency varies
instantiation is a problem due to protein denaturation during drying
