Cooking With Carlee Lemon Sweetened Condensed Milk Buttercream So Many Sweetened Condensed Milk Frosting Recipes Maybe Its A Summer Fling And Ill Move On Once
Casein May be defined as the major protein which is precipitated at pH 4.6 and is exclusive to milk. It is present in spherical bodies as micelles which vary in size with negative surface charge. The caseins of milk may be sub-divided into five main classes αs1 αs2 β gamma and k-caseins. In milk casein is present in combination with calcium in the form of calcium caseinate or more precisely calcium hyhdrogen caseinate. Whey proteins Are those in the whey fraction after the precipitation of casein at pH 4.6. These are the alpha-lactalbumin beta-lactoglobulin immunoglobulins lactoferrin transferrin proteose-peptone fractions etc. Most of these are globular proteins subject to heat denaturation. α-lactalbumin exists in variants A and B forms and is susceptible to denaturation by unfolding of the tertiary structure. β-lactoglobulin is identical to blood globulin and insoluble in water and is responsible for the transfer of antibodies.
Over the years milk has been packaged in a wide variety of different types of milk bottles. While nearly all of them are collected to some extent there is one specific sub-niche that attracts the most collector interest and that sub-niche is 1 quart Pyro-Glaze milk bottles with diary town and state names on them. Pyro-Glaze (also called "Pyro" or "Painted) refers to the method by which colored graphics were applied to the bottles. Pyro-Glaze bottles are found with various graphics & colors mostly in red green blue orange and black. They were made in several sizes and shapes but our focus here will be on a very narrow sub-niche of these bottles. These bottles were used by thousands of dairies across the country making it nearly impossible to catalog all the varieties that exist.
Fat Soluble Vitamins - include vitamins A D E and K. Water-soluble vitamins are the B1 (thiamine) B2 (riboflavin) B6 (pyridoxine) Biotin Niacin (nicotinic acid) Pantothenic Acid Para-amino benzoic acid Inositol Choline Folic acid B12 and Ascorbic acid. Fat rich milk products contain large quantities of fat soluble vitamins whereas whole milk skim milk buttermilk and whey are a good source of water soluble vitamins. Minerals The portion left after ashing of milk at 150ºC is known as the ash of milk and is composed of various inorganic constituents. Ash forms about 0.75 % of milk and plays a very important role in milk and is basic in character. The minerals in milk consist principally of the chlorides citrates and bicarbonates of calcium magnesium potassium and sodium.