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Fresh Milk Composition

Basic Composition of Fresh Whole Milk

(9% SNF + 4% Fat + 87% Water)

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Basic Composition of Fresh Milk

  • Fresh milk is a natural biological fluid composed mainly of water.
  • Water: 87% – Acts as a solvent for all nutrients.
  • Fat: 4% – Provides energy, flavor, and carries fat-soluble vitamins.
  • Solids-Not-Fat (SNF): 9% – Includes proteins, lactose, and minerals.
  • Total solids = Fat + SNF = 13%

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Fresh Milk Composition (Percentage Basis)

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Components of SNF (9%)

  • Solids-Not-Fat (SNF) consists of:
  • • Lactose: ~4.8–5.0%
  • • Proteins (casein + whey): ~3.2–3.4%
  • • Minerals (ash): ~0.7%
  • SNF determines density, nutritive value, and legal quality of milk.

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Conclusion

  • Fresh milk contains approximately 87% water and 13% total solids.
  • Fat (4%) contributes to energy and sensory quality.
  • SNF (9%) provides proteins, lactose, and minerals essential for nutrition.
  • This basic composition is fundamental in dairy science, processing, and quality control.

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Composition of Milk of Different Species

Section 1.4 – Dairy Science & Technology

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Overview

  • Milk composition varies among species due to nutritional needs of offspring,
  • lactation patterns, and evolutionary adaptations.
  • Key components: water, fat, protein, lactose, and minerals.
  • Values are approximate averages per 100 g of whole milk.

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Cow (Bovine) Milk

  • Water: 87–88%
  • Fat: 3.5–4%
  • Protein: 3.2–3.4% (80% casein)
  • Lactose: 4.6–4.8%
  • Minerals: ~0.7% (Ca ~120 mg, P ~90 mg)

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Human Milk

  • Water: 87–88%
  • Fat: 3.5–4.5%
  • Protein: 1–1.5% (whey-rich)
  • Lactose: 6.8–7%
  • Minerals: ~0.2%

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Goat Milk

  • Water: 87–88%
  • Fat: 3.5–4.5%
  • Protein: 3.1–3.6%
  • Lactose: 4.1–4.5%
  • Minerals: ~0.8%

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Sheep Milk

  • Water: 82–83%
  • Fat: 6–7%
  • Protein: 5.5–6%
  • Lactose: 4.5–5%
  • Minerals: ~0.9%

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Buffalo Milk

  • Water: 82–84%
  • Fat: 7–8%
  • Protein: 4.2–4.5%
  • Lactose: 4.8–5%
  • Minerals: ~0.8%

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Camel Milk

  • Water: 88–90%
  • Fat: 2–4%
  • Protein: 2.5–3.5%
  • Lactose: 4–4.5%
  • Minerals: ~0.7%

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Horse (Mare) Milk

  • Water: 89–90%
  • Fat: 1–2%
  • Protein: 2–2.5%
  • Lactose: 6–6.5%
  • Minerals: ~0.4%

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Pig (Sow) Milk

  • Water: 82–84%
  • Fat: 6–8%
  • Protein: 5–6%
  • Lactose: 4.5–5%
  • Minerals: ~0.9%

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Reindeer Milk

  • Water: 66–70%
  • Fat: 17–22%
  • Protein: 10–11%
  • Lactose: 2.5–3%
  • Minerals: ~1.5%

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Dog (Bitch) Milk

  • Water: 77–80%
  • Fat: 9–11%
  • Protein: 7–9%
  • Lactose: 3–4%
  • Minerals: ~1.2%

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Key Observations

  • Water highest in horse & camel; lowest in reindeer.
  • Fat ranges from 1% (horse) to 22% (reindeer).
  • Protein lowest in human milk; highest in reindeer & dog milk.
  • Lactose highest in human & horse milk.
  • Minerals richest in reindeer, sheep & buffalo milk.

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Reasons for Variation

  • Growth rate of offspring
  • Environmental adaptation
  • Dietary and processing suitability for humans

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Comparative Composition of Milk Across Mammalian Species

Comparative Table and Graphical Analysis

(Dairy Science & Technology)

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Comparative Table: Milk Composition of Different Species

Species

Water (%)

Fat (%)

Protein (%)

Lactose (%)

Minerals (%)

Cow

87–88

3.5–4

3.2–3.4

4.6–4.8

~0.7

Human

87–88

3.5–4.5

1–1.5

6.8–7

~0.2

Goat

87–88

3.5–4.5

3.1–3.6

4.1–4.5

~0.8

Sheep

82–83

6–7

5.5–6

4.5–5

~0.9

Buffalo

82–84

7–8

4.2–4.5

4.8–5

~0.8

Camel

88–90

2–4

2.5–3.5

4–4.5

~0.7

Horse

89–90

1–2

2–2.5

6–6.5

~0.4

Pig

82–84

6–8

5–6

4.5–5

~0.9

Reindeer

66–70

17–22

10–11

2.5–3

~1.5

Dog

77–80

9–11

7–9

3–4

~1.2

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Fat Content Comparison (%)

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Protein Content Comparison (%)

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Lactose Content Comparison (%)

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Conclusion

  • Milk composition varies according to growth rate, physiology, and environment.
  • Fat and protein are highest in species with rapid growth or cold adaptation.
  • Human and horse milks are lactose-rich and protein-poor.
  • Cow, buffalo, and goat milks are best suited for human consumption and processing.
  • Comparative analysis is essential for dairy science, nutrition, and feeding strategies.

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Comparative Composition of Milk

Across Mammalian Species

Dairy Science & Technology – Section 1.4

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Commonly Consumed & Balanced Milks

  • Cow: Water 87–88%, Fat 3.5–4%, Protein 3.2–3.4%, Lactose 4.6–4.8%
  • → Balanced for calf growth; most widely consumed globally
  • Buffalo: Water 82–84%, Fat 7–8%, Protein 4.2–4.5%
  • → Creamy, energy-dense; preferred for paneer, ghee, mozzarella
  • Goat: Water 87–88%, Fat 3.5–4.5%, Protein 3.1–3.6%
  • → Smaller fat globules; easier digestion

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Human-like & Therapeutic Milks

  • Human milk: High lactose (6.8–7%), low protein (1–1.5%)
  • → Supports brain development and slow growth
  • Horse (mare) milk: Fat 1–2%, Lactose 6–6.5%
  • → Closest to human milk; used in fermented form (kumis)
  • Camel milk: Low fat (2–4%), rich in vitamin C
  • → Hypoallergenic; desert adaptation

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Rich Milks Used for Processing

  • Sheep milk: Fat 6–7%, Protein 5.5–6%
  • → Ideal for cheese making (Roquefort, Pecorino)
  • Pig (sow) milk: Fat 6–8%, Protein 5–6%
  • → Supports rapid piglet growth; not used commercially
  • Dog milk: Fat 9–11%, Protein 7–9%
  • → Species-specific; very high energy density

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Milks Adapted to Extreme Environments

  • Reindeer milk: Fat 17–22%, Protein 10–11%
  • → Highly concentrated energy source for Arctic survival
  • Lowest water content (66–70%) among mammals
  • High mineral content (~1.5%) for rapid growth and insulation

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Conclusion

  • Milk composition reflects growth rate, environment, and survival needs of offspring
  • Human and horse milks are lactose-rich and protein-poor for slow growth
  • Reindeer, dog, and pig milks are protein- and fat-rich for rapid growth
  • Cow, buffalo, and goat milks dominate human diets due to balance and processability
  • Understanding species variation is essential in dairy science and nutrition