Milk : Components and Classification

Introduction

Milk is a food product that is obtained by collecting the lacteal secretion or milk from mammals such as cow, buffalo, camel, goat, sheep, pig, and horse. It is the first food product produced by an animal after birth and is produced in the mammary glands. Milk is a white, yellow, or pinkish-white fluid that contains proteins and minerals such as calcium, magnesium, phosphorus, potassium, sodium and zinc. It nourishes the newborn baby and can help older children and adults who are getting old.

Milk is a rich and complex mixture of proteins, fats, carbohydrates, minerals and vitamins. The major component of milk is the fat which is usually found in the form of triglycerides. These triglycerides consist of an ester bond formed by the combination of three fatty acids with a glycerol molecule. This is connected to a single molecule of a short chain saturated fatty acid. Milk is one of the most consumed foods in the world. It is a good protein source, rich in vitamins and minerals. The composition of milk depends on the animal species (buffalo, cow, goat, sheep, and horse), milk composition and fat content (cows have more fat than sheep), diet (cows are fed with concentrate or grass) and the season, the cows produce milk with high fat content during summer and low fat content during winter.

Components of Dairy produced Milk

The milk of mammals is composed of three major components: fat, casein and water. The milk fat is mainly composed of triglycerides and can be divided as follows: palmitic acid (16%), stearic acid (32%), oleic acid (8%) and linoleic acid (36%). The milk protein is mainly composed of casein and can be divided as follows: alpha casein (70%), beta casein (10%) and kappa casein (20%). The milk water is mainly composed of water and can be divided as follows: ethanol (2%–4%), ethyl acetate (0.2%–1%) and aqueous (97%)

The composition of milk is determined by a number of factors including cow diet, the age and nutrition of the cow and the type of feed used. The composition of milk is affected by factors including the fat content of the diet. Cows fed with high fibre diets produce milk with higher fat content which increases milk yield’.}The composition of milk is a function of diet and nutritional requirements of the animal. Milk is a product of the mammary glands. The milk composition varies according to the species from which the milk is derived. The milk of the lactating mammal is composed of three main components: a fluid known as milk, milk fat, and casein.

Classes of Milk

Milk classification is important in the dairy industry. Milk classes give an idea of the composition of milk and the composition of a dairy farm. The classification of milk is primarily determined by the percentage of milk fat to milk solids (e.g. 3.5 percent butterfat milk). Milk classes are also determined by the protein levels.

Milk is naturally homogeneous. The primary milk composition varies from region to region, and also from one producer to another depending upon factors such as breed, feeding, and housing. Milk that is processed to remove water will be more concentrated. Milk that is homogenised will be more uniform and will have a more consistent composition than milk that is not processed. Milk has a variety of classes, depending on the type of milk. The first thing a baby needs is colostrum which is a thin yellow liquid that helps protect the baby during its first few weeks. After that it develops into milk that is yellow, white, and is the main source of nourishment. This milk is called colostrum, transitional, and mature milk.

The milk of a mare, a cow, and a goat all contain similar components, which include proteins, fats, carbohydrates, and minerals. The milk of a mare, on the other hand, is richer than the milk of a cow or goat. The milk of a mare contains about 8% fat, compared to the milk of a cow, which contains about 4% fat. The milk of a mare, on the other hand, contains almost two times as much lactose as the milk of a cow.

The milk composition of one of the largest milk producers in India, Amul is given below-

Amul Cow Milk has 62 calories per 100 mL.

Calorie breakdown: 51% fat, 30% carbohydrates, and 19% protein.3.0 FAT (percentage) in the Amul Milk composition. Nutritional Information; SNF (percentage) 8.5 Nutritional Facts* 200 mL serving size 100 g per 100 g 57.8 kcal of energy.

Conclusion

Milk has a number of nutrients that are beneficial to our health. The benefits of milk are a result of calcium, protein, vitamins A, D and E, minerals and water. Milk is classified as either natural, skim, low-fat or fat-free. Milk can be classified by its fat and protein content, as well as by its lactose and vitamin content. As milk is a fat- and sugar-rich food, its composition changes depending on diet.