What are the ingredients of milk? analysis of elements in milk

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The composition of milk

If accompanied by a biscuit or a cup of espresso, the milk is absolutely delicious. But what makes milk so attractive? Think of it this way: milk is essentially a nutritional supplement to calves. It contains all the nutrients necessary for a calf to grow into a healthy and happy cow-water, sugar, protein, fat and minerals.

In terms of numbers, the main ingredient of milk is water, about 87%. The second most common compound in milk is sugar, accounting for about 4.8%. There is a special sugar in milk called lactose. Lactose is the reason why milk tastes sweet when it is fresh and sour when it is old (bacteria in milk gradually break down lactose into lactic acid with age).

Percentage content in milk

Average voter range

Water 85.5-89.5 87.5

Total solids 10.5-14.5 13.0

Fat 2.5-6.03.9

Protein 2.9-5.0 3.4

Lactose 3.6-5.5 4.8

Minerals 0.6-9.0 0.8

Although it sounds like whole milk has a much higher fat content than 2% or skim milk, it has an average fat content of only 3.9%. The fat in milk gives it a creamy texture. In non-homogenized milk, fat floats around in globules of different sizes, usually forming a fat cap at the top of the milk jar. With homogeneous milk, the milk passes through a small nozzle; this breaks down the fat ball into uniform droplets and distributes evenly in the milk. Milk protein accounts for about 3.4% of the total total fat milk. The protein in milk is responsible for producing and stabilizing foam. We'll come back to the effect of protein and fat on milk foam in a moment.

The rest. 8% are mainly different minerals, such as calcium and magnesium. The effect of these minerals on the flavor and cooking quality of milk is quite limited.

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