Breast cancer - one of the most important organs in the body of females of all mammals.This gland synthesizes milk, which is the only food for their children in the early stages of postnatal development.Breast cancer in animals is often called the udder.Udder cow consists of four separate glands.Each gland is divided into shares (of the cow - 5-20), each part - into slices.The basic structural and functional unit of the cancer is the alveoli, which is shrouded in a dense network of capillaries.Milk - polydisperse system consisting of colloidal and genuine solutions, suspensions and emulsions.Cow's milk is a liquid white to yellowish white, sweetish taste, and with a peculiar odor.
Milk is synthesized in the alveoli, partly - in small and medium excretory ducts.The resulting secret is supplied in large ducts and then accumulates in milk tank.Further transported into the teat canal and released into the environment.The mammary gland is functioning in lactation period, which lasts about 300 days.
Milk - one of the main food for humans and animals.It is composed of proteins, lipids, carbohydrates.Cow's milk proteins are digested at 96-99%, lipids - 95, carbohydrates - 98%.
to power people often use milk cows, less - goats, mares, camels, buffalo, female deer, zebu and yak.
chemical composition of milk
Milk contains about two hundred individual substances.These compounds can be divided into five major fractions: salt, water, carbohydrates, lipids, proteins.In milk, the water can be in two states: free and bound.Upon concentrating, drying and other types of treatment, free water is easily removed.Bound water is part of the solvation shells of polydisperse systems.In fresh milk concentration of bound water is about 3.5% to 2.6% fat-free.
protein composition of milk. concentration of proteins in cow's milk may reach 4%.Skim milk contains mainly alpha-casein.In milk, it forms caseinate, calcium phosphate complex that is involved in the formation of lipid spherules shell;thermostable α-lactalbumin, is involved in the biosynthesis of milk sugar (lactose) from the monosaccharides (galactose, glucose);β-lactoglobulin denatures in a neutral medium (pH = 7) and heated to 70 ° C.
milk Globulins are characterized by high molecular weight (up to 1 million. Yes), the structure of the molecule includes a carbohydrate component, they exhibit the properties of enzymes (lipooksidaz).Non-protein nitrogen compounds in milk urea and presented in at least amino acids, purine bases and creatine.
carbohydrate composition of milk. milk carbohydrates mainly represented by lactose (average 4.7%), monosaccharides (glucose, galactose) and phosphoric esters of amino sugars monosaccharides.The highest concentration of lactose in milk recorded rhino.
lipid composition of milk. The composition consists of milk fat triacylglycerols, sterols, sterols, phospholipids and glycolipids.Their concentration in the milk of animals depends on various factors (lactation, breed, diet, etc.).The butterfat many residues stearic, palmitic, myristic and oleic acids.
Vitamin composition of milk. Cow's milk contains sufficient as a grease (A, D, E) and soluble (PP, B1, B2, C) vitamins.To increase the concentration of vitamins in the milk of animals fed raznoobraznyme feeds that are rich in vitamins in the diet administered concentrates of vitamins A, B or E. The milk and contains pigments: carotenes and lactochrome chlorophyll concentration depends on the color of milk.
One of the drawbacks of milk powder is that it is fairly difficult to recover to a liquid state.This product is made for more than 110 years, however, the biochemical composition of powdered milk is different from its natural state, so the natural milk is much more useful.
