Fast review mode: answers are shown by default so you can skim quickly. Hide them if you want to self-test.
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.
Join 4M+ learners. Unlock unlimited quizzes, wrong-answer tracking, flashcards + reminders, study guides, and 1-on-1 challenges.