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Handbook of Food Chemistry pp 511–553Cite as

Chemical Composition of Milk and Milk Products

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Abstract

Milk is a heterogeneous mixture which can be defined as a complex chemical substance in which fat is emulsified as globules, major milk protein (casein), and some mineral matters in the colloidal state and lactose together with some minerals and soluble whey proteins in the form of true solution. The overview of biosynthesis of milk and its constituents is highlighted. The key constituents of milk (fat, protein, salts, lactose, enzymes, vitamins) and their composition as well as factors affecting the chemical composition of milk are described. The compositions of milk fat globule membrane are also covered. Moreover, various types of milk products like fermented dairy products (e.g., dahi, yogurt, kefir, and cheese), fat-rich dairy products (e.g., cream), concentrated milk, sweetened condensed milk, milk powders, ice cream, heat-desiccated milk products (like khoa, khoa-based sweet), and heat-acid-coagulated milk products (like paneer and chhana) and its chemical compositions are discussed in this chapter.

Keywords

  • Milk
  • Colostrum
  • Composition
  • Milk fat globule membrane
  • Milk products
  • Cheese
  • Fermented dairy products
  • Concentrated milk
  • Milk powder
  • Ice cream
  • Khoa
  • Paneer

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Authors and Affiliations

  1. Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Khetiwadi, 388 110, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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  1. Bhavbhuti M. Mehta
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Correspondence to Bhavbhuti M. Mehta .

Editor information

Editors and Affiliations

  1. Food and Nutritional Sciences Program,School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Mehta, B.M. (2015). Chemical Composition of Milk and Milk Products. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_31

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