The effect of concentration of vegeren on clotting times Essay Example

with a defense mechanism against such diseases in the future. Colostrum not only assists in tissue growth and repair but also serves as an essential food source that aids normal development in young mammals. A female cannot produce milk before giving birth. The secretion of milk is facilitated by mammary glands and stimulated chemically by the hormone oxytocin which is produced within the pituitary gland.

The pituitary gland produces the hormone that triggers milk production in the mammary glands after childbirth, which is crucial for lactation. This hormone is discharged when physical breastfeeding occurs. Unprocessed milk is abundant with active enzymes like Lactase and Lipase. These enzymes facilitate the self-digestion of milk by converting lactose into glucose and galactose. Lactose, a sugar found in milk, comprises of chemically linked glucose and galactose. Moreover, Lipase plays a key role in breaking down fats and lipids into elements such as glycerol, fatty acids, and di- and mono-glycerides.

Milk is rich in enzymes like galactase, responsible for breaking down galactose, and phosphatase that decomposes Calcium. Nonetheless, these enzymes are removed during pasteurization to extend the shelf life of milk. Mammals depend entirely on milk for their nutritional requirements right after birth until a few months later. During this period, newborns usually produce enough lactase to metabolize the lactose in milk. However, adults continuously produce lactase but at reduced levels; this is often insufficient to digest all components of pasteurized milk.

In the process of an infant mammal, such as a calf, consuming milk from its mother, the milk enters the fourth stomach. In this stomach, it encounters two coagulating enzymes called rennin, chymosin, and pepsin, which are found in the gastric

juice. These enzymes are most effective in acidic environments like the stomach. The primary protein in milk is caseinogen, which is a combination of milk caseins and calcium. Caseinogen exists as a suspension within the milk. There are four main types of casein molecules, and three of these molecules (alpha and beta molecules) separate easily from calcium.

However, the kappa casein does not readily separate from the suspension. Instead, the kappa molecules self-associate and combine with each other to form micelles. The interactions between the kappa molecules and the alpha and beta molecules prevent them from separating from the calcium. Thus, the kappa molecules play a crucial role in keeping most of the milk protein soluble and preventing it from suddenly coagulating. Nonetheless, when milk comes into contact with chymosin, found in the gastric juice of a calf, it deactivates the kappa molecules. This deactivation causes the alpha and beta molecules to separate from the calcium and suspension. Additionally, when milk fat is introduced, it forms a curd.

The coagulating time of milk is significantly accelerated by chymosin, resulting in the formation of a fine curd. This curd moves through the intestines at a slower pace compared to regular milk, allowing for proper digestion and absorption into the bloodstream. Chymosin secretion is highest during infancy in mammals but is gradually replaced by pepsin as they mature. Rennet, an animal-derived substance, is commonly used to coagulate milk, but this experiment will employ a vegetarian substitute known as vegeren. The investigation will utilize three types of milk: whole milk, semi-skimmed milk, and skimmed milk.

Before investigating the variations in coagulation time among the milks, it is crucial to comprehend

their individual differences. These distinctions play a role in determining the time needed for coagulation to occur. An important consideration is the fat content in the milks. Additionally, protein content is a secondary factor to consider, despite being the substance responsible for physically coagulating the milk. However, the differences in protein content between the milks are relatively insignificant compared to their varying fat content. In fact, it is the fat that ultimately impacts the rate at which coagulation occurs in all the different milks.