الرقابة الصحية علي الالبان............1

Milk Composition

The Milk Composition sectiondescribes the chemical and physical properties and effects ofpasteurization on the compounds in milk. A brief overview of thevariation in milk composition is provided below as an introduction tothis section. Topics covered are: <blockquote> Carbohydrate (Lactose)

Fat

Protein

Vitamins and Minerals

Enzymes

Literature Related to Milk Composition </blockquote> Unless otherwise stated, the information presented in this website refers to cow's milk. 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 thespecies (cow, goat, sheep), breed (Holstein, Jersey), the animal'sfeed, and the stage of lactation. Although there are minor variationsin milk composition, the milk from different cows is stored together inbulk tanks and provides a relatively consistent composition of milkyear round in the U.S.