Milk Composition | Lactose, Casein, Carotene, Vitamins, and Milk Salt | UPSC State PCS Science Notes

 Composition of Milk:

The main constituent of milk is water, it contributes about 85 to 90 % of milk. The following are other chemicals and nutrients of milk.

Important Facts and GK on Milk:

• Sweetness ( Carbohydrate) in milk is due to the presence of Lactose.
• The white color ( Protein) in Milk is due to the presence of Casein.
• Yellow Color ( Fat) in milk is due to the presence of Carotene.
• Nearly all the fat-soluble vitamins like Vitamin A, D, E, and K are found in milk.
• The time and temperature of combination in plate pasteurization is 72 degrees centigrade for 15 seconds.
• The time and temperature of combination in plate pasteurization ( flash pasteurized or HTST) is 72 degrees centigrade for 15 seconds.
• The time and temperature of the combination in Ultra pasteurization is 89-100 degrees centigrade for 1 second.
• The time and temperature of the combination in ultra-short pasteurization is 138 degrees centigrade for 2 seconds.

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