Define the temperature at which a liquid turns into a solid when cooled.

Chemistry of Milk topics include: Basic chemical concepts, cow milk composition, milk physical properties, changes In milk and its constituents. Milk is a compound made up of water, fats, proteins, carbohydrates, minerals, organic acids, enzymes, and vitamins. It's also an oil-in-water emulsion.  Milk contains about 87.1% water, 4% fat, 4.6% lactose, 3.25% protein, and 0.7% minerals. The fat is mostly made up of triglycerides, which make up about 97–98.5% of the total lipid.  The remaining 13% of milk gives it its flavor and unique qualities. This includes: 27%: Lactose (milk sugar) 31%:... Show more

Chemistry of Milk topics include: Basic chemical concepts, cow milk composition, milk physical properties, changes In milk and its constituents.

Milk is a compound made up of water, fats, proteins, carbohydrates, minerals, organic acids, enzymes, and vitamins. It's also an oil-in-water emulsion. 
Milk contains about 87.1% water, 4% fat, 4.6% lactose, 3.25% protein, and 0.7% minerals. The fat is mostly made up of triglycerides, which make up about 97–98.5% of the total lipid. 
The remaining 13% of milk gives it its flavor and unique qualities. This includes:
27%: Lactose (milk sugar)
31%: Fat
26%: Protein
6%: Various minerals 

Milk also contains fat-soluble vitamins (A, D, E, and K) and their precursors, such as beta-carotene. Milk fat has a yellow hue due to pigments like beta-carotene that the cow gets from eating grass. 
 

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