Composition of milk

Composition consists of higher level of lactose aform of suger than fat

Milk is a complex biological fluid consisting of seven main components: water, fat, protein, sugar (lactose), minerals, vitamins and enzymes. It could also be described as a true aqueous solution of lactose, salts and a few other minor compounds, which is emulsified with fat and supports a colloidal dispersion of proteins. The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals. The colour varies from white to yellow according to the colouration (carotene content) of the fat. Skimmed milk is more transparent with a slightly bluish tinge. Milk of a good flavour has a pleasant, slightly sweet taste, and no odour. It is an excellent source of calcium, phosphates and riboflavin. Vitamin A and D are currently added to whole milk, partly skimmed and skimmed milk.

Typical composition of

liquid whole milk and liquid skimmed milk

Principal componentsWhole milkSkimmed milk






14 Replies

  • The Indian data seems slightly different:

    India is world leader in buffalo milk.

  • Which milk,mother's milk ,cows milk,goat milk or camel milk ? Or packaged milk or the milk supplied through dairies.

  • my post was for cow,s milk. Buffalo milk is not easy to get as far as I know in the stores.

  • Actually don't know ,because I take milk from dairy .

  • pataliputra

    I am posting some more information for your use

    Scientific investigation in the field of modern nutrition has made clear the fundamental reasons why milk is an essential part of the human diet.

    Fluid milk, the chief product of the dairy industry, is made from raw milk (obtained from healthy cows) and has been modified only to the extent that it has been heat treated (pasteurization, cooling) and homogenized. Standardization of the milk fat content is practiced in order to produce the three most common varieties of fluid milk: whole (3.25% fat), partly skimmed (2% fat or 1% fat) and skimmed (0.1% fat) milk. Pasteurization is the minimum and mandatory heat treatment for fresh milk and is required for public health reasons. Cooling and storage of pasteurized milk at 4 - 5.C throughout the distribution chain is necessary for quality assurance purposes. Homogenization improves the desirability of milk as a drink by giving it a full body, a richer taste and a whiter appearance. Homogenization also prevents cream separation.

    Cow’s milk is one of the most important sources of healthy and functional food ingredients. Its full potential can be appreciated by taking into consideration its wide variety of food industry applications. Fluid milk, in forms ranging from whole milk to skimmed milk, is the main ingredient purchased by dairy processors and manufacturers of yogurt and other high quality fermented milk products. In addition, cheese plants and frozen dessert manufacturers purchase fluid milk in bulk quantities. Its unique functional properties, flavour, nutrition and multiple end uses in further processing are well documented.

  • Thank you.

  • dear raoji,

    the buffalo milk contains almost double the amount of fats compared to cows milk and the calories also gets almost doubled.

    cow milk to buffalo-milk comparison in 100 gm milk

    fat 3.6 and 8.8 respectively

    calories 65 and 117respectively

    whereas the carbs are relatively same 4.8 and 5.1


  • the NIN national institute of nutrition hyderabad publishes a book on nutrition.

    its cost is only some 100 rupees. the data given above is from that book.

    you can also access the book through internet.

    lot of data available

  • goats milk fat content is midway between


  • indiacratus

    which is better for diabetics?

  • there is no such advice preference for a diabetic i have come across.

    the principle is to exchange in a balanced food plate

    as such if some one who takes 100 gram cows milk

    exchanges it for buffalo milk he increase his

    fat calories by 60 calories. that will not alter his carb consumption by way of that

    as fats do not contribute to carbs.

    but in carb content as it is visible 0.3 grams only . that may be ignored.


    on an average

    a person need only take one unit of insulin extra

    per 10 grams of carbs dietary .

    so w/w if you substitute cows milk by buffalo milk

    you need only reduce your oil consumption by

    5.2 grams which is roughly one tea spoon of oil .

    but in general ,

    people when they substitute gram to gram of a food

    they also get a benefit or disadvantage

    by way of a hidden material [or structure change]

    for instance if long wheat is substituted for usual wheat people say they get a glycemic reduction advantage.

    no idea ,

    if buffalo milk thus differs from cows milk.

    but the nutritional balance can be re arranged by the spoon of oil mentioned earlier.

  • In India, Amul Gold has 4.5% FAT. Some local dairy vendors even have up to 6.5% Fat. I have personally seen dairies ranking (and paying for) milk based on FAT content. Many milk farmers keep goats and add goats milk to the mix to bump up fat content, so that they get paid more.

    And, as a diabetic I prefer the one with highest FAT content. Low fat milk is useless food.

  • In India buffalo milk consumption is more than cow milk.

  • Unless the packing specifically mentions "Cow's Milk" , it is Buffalo milk. India is world leader in buffalo milk production. Buffalo milk is great for diabetics as it is high in fat, something that every diabetic on LCHF loves and prefers instead of useless skimmed milk.

    High Fat dairy has been shown to reduce chances of diabetes.

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