Water, fat, phospholipids, proteins, lactose, inorganic salts and so on.

The main chemical content of milk in general is as follows:

Moisture: 87.5%, fat: 3.5-4.2%, protein: 2.8-3.4%, lactose: 4.6-4.8%, inorganic salts: 0.7% or so

The amino acids that make up the human body's proteins are 20 in number, of which 8 cannot be synthesized by the human body itself (9 for infants The one that is more abundant than in adults is histidine), and these amino acids are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called a whole protein. The protein in milk is a whole protein.

Drinking milk has become a part of modern life, and in developed countries, drinking milk in the morning and at night has become a routine. However, due to the modern management of artificial additions there are still loopholes, milk food has also appeared in a number of safety incidents, therefore, people in the purchase of milk food must be carefully identified.

Expanded Information:

Types of Milk:

Pasteurized Milk, Ambient Milk, Reduced Milk, Raw Milk, Non-Antibiotic Milk, Sterilized Milk, Buffalo Milk, etc.

The following points should be kept in mind when preserving milk:

Fresh milk should be placed immediately in a cool place, preferably in the refrigerator.

Do not expose the milk to sunlight or light; sunlight and light can destroy several vitamins in the milk, as well as make it lose its aroma.

Bottles should be capped so that other odors don't get into the milk.

Milk is poured into cups, teapots and other containers, and if it is not finished, it should be put back in the refrigerator with the lid closed, and not poured back into the original bottle.

Too much cold also has a negative effect on milk. When milk is frozen, its quality is impaired. Therefore, milk should not be frozen and should be placed in the refrigerator.

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