Milk nutrition ingredients: 1. Protein The protein content in milk is 2.8%~3.3%, mainly composed of 79.6% casein, 11.5% whey (white) protein and 3.3% lactoglobulin. , and a small amount of other proteins, such as immunoglobulins and enzymes. Milk protein that precipitates at pH 4.6 at 20°C is called casein. Casein is a heat-stable protein but can precipitate under acidic conditions, which is how yogurt and cheese are made. In milk, casein combines with calcium and phosphorus to form casein colloidal particles, which exist in the milk as a colloidal suspension. Whey protein is unstable to heat and coagulates and precipitates when heated. The digestion and absorption rate of milk protein is 87%~89%, and its biological value is 85, making it a high-quality protein.

2. Fat emulsion fat is about 2.8%~4.0%. It is dispersed in the emulsion as particulate fat globules. It is in a good emulsified state and is easy to digest and absorb. The absorption rate is as high as 97%. The lipids in milk are mainly triglycerides, with a small amount of phospholipids and cholesterol. The fatty acid composition of milk fat is complex, with oleic acid accounting for 30%, linoleic acid and linolenic acid accounting for 5.3% and 2.1% respectively, and short-chain fatty acids (such as Butyric acid, caproic acid, caprylic acid) content is relatively high, about 9%, which is why milk fat has a good flavor and is easy to digest.