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