MILK
Milk (cow or buffalo or goat milk) may be defined as the whole, fresh, clean, lacteal secretion obtained by complete milking of one or more healthy milch animals, excluding that obtained with in 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum free and containing the minimum prescribed percentages of milk fat and milk solids not fat (SNF). The price of milk is usually determined by its fat and / or SNF content.
Milk plasma is defined as milk minus the milk fat globules, which is close in composition to skim milk (or separated milk) although separation of fat from the rest of the milk is never complete. Milk serum is defined as milk plasma minus casein micelles, which is close to the composition of whey, except for the presence of some of the proteolytic products from chymosin.
Composition of different species of milk The composition of different species of milk including human milk or breast milk and chemical composition of milk obtained from different breeds of cows are discussed in this chapter. The nutrients present in milk like fat, protein, lactose, vitamins and minerals are explained in this chapter. Other constituents of milk such as enzymes, pigments, non protein nitrogenous substances and gases are discussed here. |
Legal standards for milk and dairy products
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