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Milk Composition
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Water
Provides medium for other components, aids in hydration, and is important for milk processing.
Proteins (Casein and Whey)
Important for growth and repair, immune function, and as a source of essential amino acids.
Minerals
Critical for skeletal structure, nerve transmission, and enzymatic functions.
Lactose
Primary energy source, aids in calcium absorption, and contributes to milk sweetness.
Gases
Dissolved gases like oxygen and carbon dioxide can affect flavor and oxidative stability.
Enzymes
Facilitate digestion of milk, extend shelf life, and contribute to milk's flavor profile.
Fats
Provides essential fatty acids, energy source, and carries fat-soluble vitamins.
Vitamins
Vital for metabolic processes, vision, and bone health, among other functions.
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