MILK

• What is the principal constituent of milk?


  Water
• Why is milk considered an important source of dietary energy?


  Because it provides essential nutrients, high-quality proteins, and fats
• Which nutrients are found in milk?

  Calcium, magnesium, selenium, riboflavin, vitamin B12, and pantothenic acid
• How do milk and milk products contribute to plant-based diets?


  They are nutrient-dense foods that add diversity
• What role does animal milk play in the diets of children in low-fat intake populations?


  It provides essential nutrients when access to other animal source foods is limited
• What factors influence the color, flavor, and composition of milk?

  Species, breed, age, diet, stage of lactation, parity, farming system, and physical environment
• What is the composition of cow milk?


  • Water: 87%
  • Fat: 3-4%
  • Protein: 3.5%
  • Lactose: 5%
  • Minerals: 0.8%
• What is the composition of yak milk?


  • Water: 83%
  • Fat: 5.5 to 9%
  • Protein: 4 to 5.9%
  • Solid content: 18%
• What is the composition of equine milk (horse and donkey milk)?


  • Water: 91%
  • Fat: 1.9%
  • Protein: 2.5%
  • Lactose: 6.3%
  • Minerals: 0.3%
• What is the composition of camel milk?


  • Water: 86.5%
  • Fat: 4%
  • Protein: 3.6%
  • Lactose: 5%
  • Minerals: 0.4%
• What is the composition of human milk?


  • Water: 87.6%
  • Fat: 4%
  • Protein: 1.2%
  • Lactose: 7%
  • Minerals: 0.4%
• What is the composition of goat milk?


  • Water: 87%
  • Fat: 4%
  • Protein: 3.6%
  • Lactose: 4.5%
  • Minerals: 0.9%
• What is the composition of sheep milk?


  • Water: 80%
  • Fat: 8%
  • Protein: 5.6%
  • Lactose: 4.8%
  • Minerals: 0.9%
• What is the composition of buffalo milk?


  • Water: 82%
  • Fat: 7 to 9%
  • Protein: 4.5%
  • Lactose: 4.8%
  • Minerals: 0.8%
• What is the breakdown of milk composition?

  • Water: 87.4%
  • Solids: 12.6%
  • Ash: 5.6%
  • Lactose: 38.1%
  • Fat: 29.4%
  • Casein: 22.2%
  • Whey: 4.8%
• What are the characteristics of milk protein?

  • High coefficient digestibility (85-95%)
  • Contains all essential amino acids
  • Moderate non-essential amino acids
  • Essential for positive nitrogen balance and growth of newborn
• What are the types of milk proteins?

  1. Casein
  2. Lactalbumin
  3. Lactoglobulin
  4. Milk enzymes
• What is casein and its significance?


  • Main milk protein
  • 25% in human milk, 83% in cow's milk
  • High biological value and forms calcium phosphate salts
  • Not coagulated by boiling
• What is lactalbumin and its characteristics?


  • Represents 87% of whey protein
  • Simple, soluble protein
  • Rich in cysteine and cystine
  • Easily digested
• What is lactoglobulin and its characteristics?


  • Represents 13% of whey protein
  • Simple, soluble protein
  • Rich in cysteine and cystine
  • Easily digested
• What are the milk enzymes?

  1. Catalase
  2. Peroxidase
  3. Xanthin oxidase
  4. Alkaline phosphatase
  5. Amylase
  6. Lipase
  7. Aldehyde oxidase
• What is the fat content in human and cow's milk?


  Both contain 3.5 gm/dl
• What is the primary carbohydrate found in milk?

  Lactose
• What is the composition of lactose in human and cow's milk?


  Human milk contains 7% lactose, while cow's milk contains 5%
• What is the mineral content in human and cow's milk?


  Human milk contains 0.4% minerals, while cow's milk contains 0.8%
• What are the essential minerals found in milk and their importance?

  • Calcium and phosphorus (Ca:P ratio 2:1 in human milk, 1:2 in cow's milk)
  • Essential for growth of bones and teeth
  • Stability of casein
• What vitamins are deficient in milk?

  • Vitamin C
  • Vitamin D
  • Vitamin K
• What are the nine essential nutrients found in milk?

  1. Calcium
  2. Vitamin D
  3. Riboflavin
  4. Phosphorus
  5. Protein
  6. Potassium
  7. Vitamin A
  8. Vitamin B12
  9. Niacin
• What factors affect milk composition?

  1. Species
  2. Age
  3. Seasonal variation
  4. Nutritional variation
  5. Infection of mammary gland
• What is the dietetic value of yoghurt?


  • Contains HBV protein
  • Easily digested
  • Suitable for children, elderly, and convalescents
• What is the economic value of yoghurt?


  • Versatile in dishes
  • Available in various flavors
  • Relatively inexpensive
• How should yoghurt be stored?


  • Store in a refrigerator (below 5°C)
  • Use within the best before date
• What are the types of butter and their uses?


  1. Salted: Baking, table use
  2. Unsalted: Low sodium diets, baking
  3. Spreadable: Sandwiches
  4. Low-fat: Low kilocalorie diets
  5. Concentrated: Sandwiches
• What is the composition of butter?


  • Must contain at least 80% fat
  • Contains 1% carbohydrate, 0.5% vitamins, 0.5% minerals, and 2% water
• What is the nutrient composition of cream?

  • Protein: Approx. 3%
  • Fat: Varies by type
  • Carbohydrate: 2-4% (lactose)
  • Vitamins: Small amounts of B group vitamins, A & D
  • Minerals: Calcium
• What are the types of cream and their fat content?


  1. Half Cream: 12% fat
  2. Single Cream: 18% fat
  3. Double Cream: 48% fat
  4. Whipping Cream: 35% fat
  5. UHT Cream: 35% fat
  6. Sour Cream: 18% fat
• What is the composition of cheese?


  • Hard cheese: 26% protein, 33% fat, 0% carbohydrates
  • Soft cheese: 14% protein, 4% fat, 4% carbohydrates
• What is the dietetic value of cheese?


  • Rich in protein and calcium
  • High-energy food
  • Suitable for active people
• What are the types of frozen dairy products?

  • Ice Cream
  • Sherbert
  • Frozen Yogurt
• What are concentrated dairy products?


  • Products with water removed to increase density
  • Examples: Evaporated milk, sweetened condensed milk, nonfat dry milk powder