MILK

Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). It provides the primary source of nutrition for newborn mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby. The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C.

Constituents	unit	Cow	Goat	Sheep	Water Buffalo
Water	g	87.8	88.9	83.0	81.1
Protein	g	3.2	3.1	5.4	4.5
Fat	g	3.9	3.5	6.0	8.0
Carbohydrate	g	4.8	4.4	5.1	4.9
Energy	kcal	66	60	95	110
	kJ	275	253	396	463
Sugars (Lactose)	g	4.8	4.4	5.1	4.9
Fatty Acids:
Saturated	g	2.4	2.3	3.8	4.2
Mono-unsaturated	g	1.1	0.8	1.5	1.7
Polyunsaturated	g	0.1	0.1	0.3	0.2
Cholesterol	mg	14	10	11	8
Calcium	IU	120	100	170	195

In many cultures of the world, especially the Western world, humans continue to consume milk beyond infancy, using the milk of other animals (in particular, cows) as a food product. For millennia, cow milk has been processed into dairy products such as Cream, butter, yogurt , ice cream , and especially the more durable and easily transportable product, cheese. Industrial science has brought us casein,whey protein ,lactose ,condensed milk ,powdered milk , and many other food-additive and industrial products.


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