3. Milk is a colloidal aqueous suspension
consisting of many compounds, several
of which include
1. Carbohydrates (sugars)
2. Lipids (fats)
3. Proteins
4. Phosphate
5. And other components
4.
5.
6.
7.
8. Proteins are large, polymeric structures
made up of amino acids. An amino acid
is a generic name for one of twenty
different molecules.
When placed in an aqueous
solution, protein will fold up on itself to
form what is called a “3ry" .
9. The polar (hydrophilic or "water loving") R
groups lie on the outside of the protein in
contact with water.
the nonpolar groups (hydrophobic or
"water fearing") R groups bury
themselves on the inside of the protein.
When the hydrophobic groups come in
contact with the water, the protein’s
solubility decreases .
10.
11.
12.
13. Fats are a type of lipid composed of a
tryhydroxy alcohol (glycerol) and long
chain fatty acids (RCOOH) as shown in
Figure .
14. As in the case of the proteins, the R
groups determine the identity and
properties of the particular fat. Plant
oils, for instance, have a large portion of
unsaturated fatty acids (double bonds
between many of their carbon atoms).
Oleic acid:
CH3(CH2)7CH=CH(CH2)7COOH.
Linoleic acid:
CH3(CH2)4(CH=CHCH2)2(CH2)6COOH.
15. Animal fats, on the other hand, contain
a greater portion of saturated fatty acids
(single bonds between carbon atoms).
Palmitic acid: CH3(CH2)14COOH.
Steric acid: CH3(CH2)16COOH.
16.
17. Milk
Phosphate
Protein
Carbohydrates
Fats
Other Compounds