Sugar
Lactose is the characteristics carbohydrate of milk, is a disaccharides with the formula
C12H22O11.H2O
The chemical reaction of sugar brown shows that it does not exist in the form of a chain but has a ring structure. With glucose and galactose, the ring forms from the C1 atom to the C5 atom via an oxygen bridge. Bonding takes place between the C4 atom of glucose and C1 atom galactose. The position of the OH group on the C1 atom is in the function of direction (alpha-position for the right and Beta-position for the left direction).
Lactose has technological importance during all acidification process involving milk (acidified products, creaming ripening), in which it serves as the substrate for the lactobacillus bacteria, as well as during its direct manufacture. In addition, lactose can participate in reactions during technological process, leading to the formation of lactulose and in Maillard reactions.
Vitamin
Vitamins are formed in plants through the influence of sunlight. They are essential reagents for men and animal for maintaining and growth of cell substances as well as to guarantee the normal functioning of the organs. They function with the minutest amounts and do not provide energy.
Vitamins are transferred onto the body via food or are made out of provitamins, if the level of vitamins contained in food is too low, then deficiencies (hypo and avitaminosis) can occur, which may result in death. In a few cases, the intake of too high levels of vitamins, e.g., through supplements can lead to disturbances (e.g., hypervitaminosis).
Milk contains all the essential vitamins, but in varying and sometimes insufficient amount. The vitamin content of raw milk is influenced mainly by the feeding and health of the animal. The vitamin content can be reduced further by treatment. Milk also contains the fat soluble vitamins E (tocopherol), F and K as well as the water soluble vitamins B1 (thiamin), B12, vitamin H, pantothenic acid, folic acid and nicotinic acid amide.
Sugar and Vitamins in Milk
