Journal of Pediatric Neurological Disorders

Milk Composition Open Access Journals

 Milk contains more water than the other element, around 87% for dairy cows. Proteins perform a spread of functions in living organisms starting from providing structure to reproduction. Milk proteins represent one among the best contributions of milk to human nutrition. Proteins are polymers of amino acids. Main constituent                                                                        Range(%)             Mean(%) Water                                                          85.5 – 89.5           87.0 Total solids                                               10.5 – 14.5             13.0 Fat                                                                2.5 – 6.0                4.0 Proteins                                                     2.9 – 5.0                   3.4 Lactose                                                       3.6 – 5.5                   4.8 Minerals                                                         0.6 – 0.9                     0.8 About 98% of milk fat may be a mixture of triacylglycerols, with much smaller amounts of free fatty acids, mono-and diacylglycerols, phospholipids, sterols, and hydrocarbons. Milk fat also contains pigments (e.g. carotene, which provides butter its yellow colour), and waxes. If milk is left to face , a layer of cream forms on the surface. The cream differs considerably in appearance from the lower layer of skimmed milk . Under the microscope cream are often seen to contains an outsized number of spheres of varying sizes floating within the milk. Each sphere is surrounded by a skinny skin (the fat globule membrane) which acts because the emulsifying agent for the fat suspended in milk. The membrane protects the fat against enzymes and prevents the globules coalescing into butter grains. The fat is present as an oil-in-water emulsion: this emulsion are often broken by mechanical action like shaking.

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