Sterols. As milk contains cholesterol, which together with part of the phosphatides membranes of fat globules. Cholesterol is involved in the regulation of cellular metabolism.
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Violation of cholesterol metabolism lead to disease. Cholesterol is of great biological significance, being the precursor of bile acids, vitamin D, hormones.
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Vitamin D is produced in animals from the provitamins - ultraviolet irradiation of sterols in animals. Proteins. More than 80% of the total protein is casein, albumin and globulin and - about 20%.
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Naturally occurring milk proteins differ primarily quantitative and qualitative amino acid composition. Whey proteins contain more amino acids than a government, therefore, are more full of food.
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Compared with other proteins in the casein more glutamic acid, proline, which determines the structure of proteins. a-Laktoalbumin characterized by a high content of tryptophan. Milk sugar. Milk sugar consists of one molecule of glucose and galactose molecules. Enzymes. The physiological significance of milk enzymes is not yet fully revealed. It is believed that they help digest food infants whose digestive system is not yet fully developed.
At the present time from the milk of isolated, purified and studied for at least 20 enzymes. Milk enzymes involved in ripening of cheese produced from raw milk. Since most of the enzymes of milk completely or partially inactivated by pasteurization, their role in cheese produced from pasteurized milk is negligible. But, of course, they have an impact on the biochemical processes in the milk prior to pasteurization. Thus, the lipase of milk by mechanical damage membranes of fat globules or the effects of temperature, aeration can cause rancidity of fat, which leads to the appearance of rancid flavor in the cheese produced from such milk. For some time in the milk svezhevydoennom multiplication of microorganisms does not occur because of it antimikrobialnyh substances. The time during which the milk is not breed bacteria, called bactericidal phase. The duration of bactericidal phase depends on temperature and degree of contamination of milk with germs. In uncooled milk bacteria begin to multiply within 2 hours after milking, milk, cooled immediately after milking to 10 ° C - about 24 hours.