Mammary gland is the symbol of milk for all mammals. Milk is required by young ones for energy and growth. Milk constituents are important as human food.Utilization of milk for the manufacture of various dairy products and the problems arising during their production has led to the need to study milk composition, its constituents and factors which affect the composition of milk.
Milk is an important food for mankind and young ones of all mammals as a liquid food. Milk contains water, fat, protein, lactose, vitamins and minerals. Unravelling the composition of milk and its constituents has been a challenging problem for scientists due to its complex nature. These constituents are present in three phases viz; true solution collodial dispersion and fat-in-oil type emulsion. A knowledge of the composition of milk, lead to the understanding of physico-chemical nature of this complex biomolecule. It will also add to the knowledge needed for the preparation and manufacture of milk and its products.
i. The Gross composition of milk
Milk is the liquid secreted by the mammary gland with broad components consisting of a mixture of water, fat, proteins, lactose, minerals and vitamins as the nutrient.On an average cow milk contains 87 per cent water, 3.9 per cent fat, 4.9 per cent lactose, 3.5 per cent protein and 0.7 per cent minerals and vitamins and other minor constituents. Chemical composition of milk of different species varies considerably(Table). The composition of milk varies with the species to ideally suit the need of new born infants. However, milk from cow, buffalo and goat ideally meet the requirement of human beings as liquid milk or its products.
ii. PFA definition of milk
There are several definitions for milk. As per PFA (1976) milk has been defined as the lacteal secretion obtained by the complete milking of one or more healthy milch animals, which is free from colostrum. Cow milk shall contain not less than 8.5 per cent of solids-not-fat and not less than 3.5 pre cent of milk fat while buffalo milk shall contain not less than 9.0 per cent solids-not-fat and not less than 6.0 per cent milk fat.
Milk is an important food for mankind and young ones of all mammals as a liquid food. Milk contains water, fat, protein, lactose, vitamins and minerals. Unravelling the composition of milk and its constituents has been a challenging problem for scientists due to its complex nature. These constituents are present in three phases viz; true solution collodial dispersion and fat-in-oil type emulsion. A knowledge of the composition of milk, lead to the understanding of physico-chemical nature of this complex biomolecule. It will also add to the knowledge needed for the preparation and manufacture of milk and its products.
i. The Gross composition of milk
Milk is the liquid secreted by the mammary gland with broad components consisting of a mixture of water, fat, proteins, lactose, minerals and vitamins as the nutrient.On an average cow milk contains 87 per cent water, 3.9 per cent fat, 4.9 per cent lactose, 3.5 per cent protein and 0.7 per cent minerals and vitamins and other minor constituents. Chemical composition of milk of different species varies considerably(Table). The composition of milk varies with the species to ideally suit the need of new born infants. However, milk from cow, buffalo and goat ideally meet the requirement of human beings as liquid milk or its products.
ii. PFA definition of milk
There are several definitions for milk. As per PFA (1976) milk has been defined as the lacteal secretion obtained by the complete milking of one or more healthy milch animals, which is free from colostrum. Cow milk shall contain not less than 8.5 per cent of solids-not-fat and not less than 3.5 pre cent of milk fat while buffalo milk shall contain not less than 9.0 per cent solids-not-fat and not less than 6.0 per cent milk fat.
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| Chemical Composition of milk of different Species |
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