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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul
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Biosynthesis of carbohydrate

  • Glucose is the only precursor of lactose.
  • Two molecules of glucose must enter the secretary cell for each molecule of lactose formed.
  • One of the glucose units converted to form galactose.
  • An enzyme, lactose synthetage, catalyses the condensation of the second glucose molecule with galactose.
  • This enzyme is composed of two sub units one of these sub units is α lactalbumin, a major protein component of milk.

 

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