Protein carbohydrate and lipids in the milk

Milk is a very important food for both
children as for adults proteins
considered more important in the milk are the
Casein, the lactoalbuminia and lactoglobulina these
they are proteins in the serum.
When do the digestion of milk this is
it becomes more solid this is due to the coagulation
or commonly called casein cuajamiento.
This occurs when an enzyme called Renin
which, to the acidity that predominates in the stomach,
convert the casein a coagulated form.
The lactoalbumina with the lactoglobulina
These are not coaguladas by the heat accordingly
When the milk is heated, these two latest proteins
they form a film on the surface of the milk.
These sugar consist of disaccharide lactose,
also called milk sugar, lactose is the only
sugar produced by mammals, is distinguished by
the lack of capacity compared with other sweetener
sugars.
The milk sour very easily when we store
This is because it contains a so-called bacteria
lactic bacilli that are in charge of the
breakdown of lactose to form the lactic acid
with sour taste.
Lipids are presented in a lowercase form such that
they are tiny drops to have a comparison in a drop
of milk are millions of these same, and the fact
that the milk this as highly emulsion makes it easy
to digest easier than any other fat.

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