Milk Composition. Chemical composition of milk and amino acid composition of protein were studied by ion exchange column chromatography. The type and volume of milk affect its sensory, chemical and textural properties (Altay, Karbancıoglu-Güler, Daskaya-Dikmen, & Heperkan, 2013). Buffalo's milk showed higher levels of fat, total protein (T.P), total solids (T.S) and ash than those detected in cow's milk. Typical gross composition (kg/100 kg) of milk of cow, sheep, buffalo and goat milk). The cows came from 4 farms of the Ragusa region (Italy). 12 Cow Sheep Buffalo Goat Fat 3.9 7.2 7.4 4.0 Total protein 3.3 4.6 3.8 3.2 Casein 2.6 3.9 3.2 2.6 Whey protein 0.7 0.7 0.6 0.6 Lactose 4.6 4.8 4.8 4.3 Ash 0.7 0.9 0.8 0.8. The Milk Composition section describes the chemical and physical properties and effects of pasteurization on the compounds in milk. Except for ash content, the average content of fat, protein, lactose and total solid of the yak milk is higher than cow milk from the USA and the surrounding area [3,10]. All components, except proteose-peptone nitrogen, nonprotein nitrogen, … The compositions of milk fat globule membrane are also covered. CHEMICAL COMPOSITION OF MILK 1 T. A. NICKERSON Department of Food Science and Technology University of California, Davis SUMMARY Data are presented on analytical determinations of 23 milk components in 258 bulk samples. Milk and dairy product composition 41 Abstract 41 3.1 Introduction 41 3.2 milk composition 43 3.2.1 The role of milk as a source of macronutrients 43 3.2.2 Composition of milks consumed by humans 44 3.2.3 Factors affecting milk composition 59 3.2.4 Nutritional value of milk from various species 60 Camel milk can be three times as rich in vitamin C as cow milk and represents a vital source of this vitamin for people living in arid and semi-arid areas, who often cannot obtain vitamin C from fruits and vegetables. Bovine milk is a nutritionally rich, chemically complex biofluid consisting of hundreds of different components. Compositional analysis of buttermilk produced from naturally fermented milk or cream in northern Ethiopia has not been presented previously, and little or nothing is known about its nutritional and flavour attributes. chemical composition 1. Basic Chemical Composition of Yak Milk The basic composition (fat, protein, lactose, ash and total solids) of yak milk is shown in Table 1. Constantin, A.M., et al. chemical composition of the milk used for making Halloumi cheese (Table 1). While the chemical composition of cow’s milk has been studied for decades, much of this information is fragmentary and very dated. thus, influences the sensory quality of milk products (Forss, 1993; Keen and Wilson, 1993). Water Results showed that maximum water content was recorded in sample S 5 (84.8%) followed by sample S3 (84.6%), while minimum was recorded in sample S1 (82.8%) followed by S 2 (83.1%). The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt Milk chemical composition was important parameters, which indicates the nutritional qualities of milk. 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