CHEMICAL COMPOSITION OF MILK - MILK - DAIRY PRODUCTS - MADE IN ARGENTINA

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Made in Argentina - Dairy products - Milk - Chemical composition of milk

Milk
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Chemical composition of milk


Chemical composition of milk

   Milk ontiene about 87% water.

A 3.5% fat-droplets finely divided 1-10 microns in diameter - gives opacity. When milk comes to rest for a long time, some of the fat accumulates on the surface to form the cream.

Nearly 4% are protids (organic substances containing nitrogen) between casein predominates. Less important are the lacto-albumin (albumin from milk) and lacto-giobulina. When milk is acidified, is "short" means giving prótidos clot semisolid lumps.

A 4.5% lactose (milk sugar) dissolved in water, communicates the sweet taste.

Inorganic salts are rare: 0.5%

And finally, in low proportion, and fulfill biological functions, are vitamins A and D, the latter instrumental in setting calcium phosphate on teeth and bones.

The chemical composition depends on the breed of cattle, the time of year (winter is richer in fat) and the time and milking interval.

A composition as diverse, with fat, protein and carbohydrates, determines that milk is a very complete food. A child should drink at least half a liter a day.

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Related Topics

Milk Producers - Dairy products - Chemical composition of milk - Milk preservation - Business requirements for milk - Varieties of milk - Milk Production in Argentina - Bovine milk-producing breeds

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