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The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.
Milk constituents are synthesized in secretory cells (epithelial cells) from raw materials absorbed from the blood. Milk production requires a lot of nutrients that are brought to the udder by the blood. To produce 1 kg of milk, 400–500 kg of blood must pass through the udder.
29 Μαΐ 2017 · Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients.
23 Αυγ 2016 · Milk is a very complex fluid. It contains four principal constituents, water, lipids, proteins and lactose and perhaps 100 minor constituents, the most important of which from a cheesemaking viewpoint is calcium phosphate.
Lesson-1 Definition of Milk as Per Food Standards and Safety Authority of India, 2006 (formerly Prevention of Food adulteration Act, 1954) and Average Composition of Milk from Cow and Different Species 1.1. INTRODUCTION Milk is a complex fluid containing many components in different states of dispersion.
MILK’S COMPOSITION. Milk is an emulsion of fat in water. It is also a colloidal suspension of proteins. Other compounds, including lactose and minerals, are.
In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash). Milk composition varies depending on the species (cow, goat, sheep), breed (Holstein, Jersey), the animal's feed, and the stage of lactation.
