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.

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.

Nutrients in Milk

The nutrients present in milk like fat, protein, lactose, vitamins and minerals are explained in this chapter.

Other constituents of milk

Other constituents of milk such as enzymes, pigments, non protein nitrogenous substances and gases are discussed here.