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identify factors associated with composition of milk; give chemical nature of flavour and off-flavour related to milk; and indicate nutritional importance of milk.
Milk provides essential nutrients and is an important source of dietary energy, high-quality proteins and fats. Milk can make a significant contribution to the required nutrient intakes for calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid.
The composition of milk differs widely among species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules, and the strength of the curd are among those that may vary. For example:
May 5, 2021 · This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.
Dec 1, 2014 · Four components are dominant in quantitative terms: water, fat, protein and lactose; while the minor components are minerals, enzymes, vitamins, and dissolved gases. It...
The Milk Composition section describes the chemical and physical properties and effects of pasteurization on the compounds in milk. A brief overview of the variation in milk composition is provided below as an introduction to this section.
Oct 6, 2020 · Introduction. Milk has evolved to meet the nutritional and physiological requirements of the neonate. Milk is thus regarded as a high-quality food, nutritionally. Humans are known to have consumed cattle ( Bos taurus, cow) and non-cattle (such as goat and sheep) milks as part of their diet since prehistoric times ( 1, 2 ).
