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2 Απρ 2024 · Whole milk is 3.25% milk fat by volume; reduced-fat milk is 2% milk fat; low-fat milk is 1% milk fat; non-fat milk (or skim milk) is 0% milk fat. This impacts the amount of calories and saturated fat content of each milk.
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.
Milk contains more water than any other element, around 87% for dairy cows. The other elements are dissolved, colloidally dispersed, and emulsified in water. The quantities of the main milk constituents can vary considerably depending on the individual animal, its breed, stage of lactation, age and health status.
This page describes the function of nutritional components in milk: Energy, Water, Carbohydrate, Fat, Protein, Vitamins, Minerals, and Minor Biological Proteins & Enzymes. Links are provided to move the reader to pages that present the content of specific nutrients in milk, important background information on the chemistry of milk carbohydrate ...
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
29 Μαΐ 2017 · Milk contains about 3 to 5% fat, secreted as droplets or globules roughly 2 to 6 μm in diameter, surrounded by a membrane of polar lipids and proteins termed the milk fat globule membrane (MFGM). Milk is an oil-in-water emulsion but not a simple emulsion. Within the core of the fat globule, triacylglycerols are the main molecular form.
