The Milk Composition area portrays the synthetic and physical properties and impacts of sanitization on the mixes in milk. A short review of the variety in milk composition is given underneath as a prologue to this segment. Subjects secured are:

Carbohydrate (Lactose)

Fat

Protein

Vitamins and Minerals

Enzymes

Literature Related to Milk Composition Except if in any case expressed, the data introduced in this site alludes to cow's milk.

As a rule, the gross composition of dairy animals' milk in the U.S. is 87.7% water, 4.9% lactose (starch), 3.4% fat, 3.3% protein, and 0.7% minerals (alluded to as debris). Milk composition fluctuates relying upon the species (cow, goat, sheep), breed (Holstein, Jersey), the creature's feed, and the phase of lactation. Despite the fact that there are minor varieties in milk composition, the milk from various bovines is put away together in mass tanks and gives a generally steady composition of milk all year in the U.S.

Last Updated on: Nov 25, 2024