Winda Fransisca Saragih, S.Pt., M.Pt.
PHYSICOCHEMICAL
PROPERTIES OF MILK
ANIMAL SCIENCE UNDERGRADUATE PROGRAM
FACULTY OF AGRICULTURE – UNIVERSITAS SUMATERA UTARA
2025
Milk is nature’s
most perfect food
Physic Properties Chemist Properties
Can be observed
directly with five Formed due to
senses without chemical reactions of
changing the milk component
composition
Factor affecting physicochemical properties of milk
• Breed • Livestock health
(mastitis)
• Genetic
• Nutritional status
• Lactation phase • Management (stress
level)
Improved milk
quality (composition
and characteristics)
Color
• Maillard/browning/caramelization: formed due to
lactose carboxyl group and lysin amino group
• Homogenization → increase fat amount and
volume
Flavor
• Unusual flavor is caused by feed absorption, environment,
microbiological activity, processing, biochemical reactions
• Fat globules have large surface area and tend to absorb
odors
• Off flavor: odor or flavor that deviates from
standard/normal condition
Acidity
• Higher SNF impact higher milk acidity
• Acidity is caused by LAB (lactase enzyme)
• Acidity is very important to determine the end
point of fermentation process
Viscosity
• Contributes to mouth feel and taste
• Depends on temperature, concentration and
fat globules
Milk Protein
• About 3-3.5% of milk components are protein
• 80% casein, 20% whey, milk fat globule
protein, enzymes and minor protein
• pH 4.6 at room temperature
Milk Protein
• Amphiphilic (hydrophilic and hydrophobic)
• Amino acid groups (NH2) and carboxyl group
(COOH) → normal pH in milk
Casein
• Consist of: α-casein (38.6%), k-casein
(30.8%) and β-casein (10.1%)
• Relatively stable to heat treatment.
Denaturation occurs at 90-95°C for 5 min.
Casein
• 1 casein micelle = 20.000-150.000 casein
mollecules
• 1 casein sub-micelle = 20-25 casein mollecules
• MW: 20-26 KDa
Casein
• Contain inorganic materials (calcium phosphate)
6.6% and others magnesium, citrate
• Casein micelles → calcium phosphate carriers. If
separated, it will tend to aggregate
Whey
• Consist of: α-lactalbumin (20%), β-
lactoglobulin (50%), BSA (10%),
immunoglobulin (10%), peptones protease
(<10%)
Whey
• High solubility
• Foaming agent
• Emulsifier
• Fat binder
Lactose
• Disaccharide
• Lactose → Glucose + Galactose
• C6H1206 → 2C2H5OH + 2CO2 + ATP
• “Lactose Intolerant” ???
Fat
• Form of small globules or droplets
• Combination of fatty acid esters (triglycerides):
98% lipid, mono and diglycerides, FFA,
phospholipids and cholesterol
SCFA LCFA
• Butyrate (C=4)
• Myristate (C=14)
• Caproate (C=6)
• Palmitate (C=16)
• Caprylate (C=8)
• Linoleate (C=17)
• Caprate (C=10)
• Stearate (C=18)
• Laurate (C=12)
• Oleate (C=18)
Mineral
• Total minerals in milk <1%
• Found in milk casein protein
• Macro-minerals (Ca, P, Mg, Na, K, Cl, S);
Micro-minerals (Mn, Fe, Zn, Co, Al, etc.)
Vitamin
• An organic substance (the least
concentration in milk)
• Vit A, D (fat soluble)
• Vit B1, B2 and C (water soluble)
Enzyme
• Produced by living organisms
• Called “Biocatalysts” → very specific. Each type of
enzyme catalyzes one reaction
• Temperature and pH affect enzyme catalyst
• Peroxidase, Catalase, Phosphatase and Lipase
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