An Introduction of

MILK
Nature's perfect blend of nourishment and purity

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 INTRODUCTION
Milk has been an essential part of the human diet
for thousands of years, known for its rich nutritional
profile and versatility in food preparation. Beyond
being a simple beverage, milk serves as a base for a
myriad of products ranging from cheese and yogurt
to butter and ice cream. With the ongoing evolution
of food technology and changing consumer
preferences, the production, consumption, and
impact of milk have undergone significant
transformations globally.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Composition of Milk
Milk is a naturally occurring emulsion, with the fat
globules suspended in water. It contains a wide
variety of nutrients that provide significant health
benefits. The composition can slightly vary
depending on the source of milk (cow, goat, buffalo,
etc.), but cow’s milk remains the most consumed
globally.

1. WATER (85.5-88.5%)
Milk consists largely of water, making it not only
nutritious but also hydrating.

2. FAT (3-6%)
Fat is a crucial component, providing essential fatty
acids and energy. Milk fat exists as small globules
surrounded by a membrane, which helps in
emulsification and adds to the creamy texture. Milk
fats also play a role in the absorption of fat-soluble
vitamins (A, D, E, and K).

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 3. PROTEINS (3-4%)
Milk proteins are classified into two major types:
casein (80%) and whey proteins (20%). Casein
forms a gel-like structure in the stomach, slowing
digestion and allowing a more sustained release of
amino acids, while whey is rapidly digested,
providing an immediate source of essential amino
acids.

3A. Composition of Casein

α-casein (alpha-casein): ~55% of casein
β-casein (beta-casein): ~25% of casein
κ-casein (kappa-casein): ~15% of casein
γ-casein (gamma-casein): ~5% of casein (formed from
degradation of β-casein)

3B. Composition of Whey

β-lactoglobulin (beta-lactoglobulin): ~60% of whey
proteins
α-lactalbumin (alpha-lactalbumin): ~20% of whey proteins
Immunoglobulins: ~10% of whey proteins
Serum albumin: ~5% of whey proteins
Lactoferrin: ~1–2% of whey proteins

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 4. CARBOHYDRATES (MILK SUGAR ~5%)
Lactose, a disaccharide made of glucose and
galactose, is the primary carbohydrate. It provides
energy and helps in the absorption of calcium.

5. VITAMINS
Vitamins in milk include vitamin A (important for
vision), B12 (essential for red blood cell formation),
riboflavin (for energy production), and vitamin D
(which aids calcium absorption and bone health).

6. MINERALS
Calcium, phosphorus, potassium, magnesium, and
zinc are key minerals found in milk. Calcium is
critical for bone strength, while potassium helps
regulate blood pressure and muscle function.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 7. ENZYMES
Lactase: Breaks down lactose into glucose and
galactose, aiding digestion. Those with lactose
intolerance lack sufficient lactase.
Lipase: Breaks down fats into fatty acids and
glycerol. While helpful in aging cheese, it can cause
rancid flavors in raw milk.
Proteases: Break down proteins like casein,
essential in cheese production by forming curds.
Excessive protease activity can spoil milk.
Alkaline Phosphatase: Removes phosphate groups.
Its inactivation during pasteurization ensures milk is
free from harmful bacteria.
Xanthine Oxidase: Influences lipid oxidation,
contributing to milk’s flavor. It breaks down purines
into uric acid.
Catalase: Breaks down hydrogen peroxide. Elevated
levels can indicate mastitis in cows, leading to poor
milk quality.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Properties of Milk
Milk is a complex liquid with various physical,
chemical, and nutritional properties that make it a
staple food worldwide. Its composition can vary
based on the animal source, but cow's milk is the
most commonly consumed. Here are the key
properties of milk:

A. PHYSICAL PROPERTIES
Appearance: Milk is an opaque, white liquid due to the
scattering of light by fat globules and casein micelles.
Skimmed milk has a slightly bluish tint due to the absence of
fat.
Density: The density of milk ranges from 1.027 to 1.033 g/cm³
@ 20°C, depending on the fat content.
Viscosity: Milk has a smooth, fluid texture, but its viscosity
increases with higher fat content and decreases when
heated. Viscosity is 2.0 cP @ 25°C.
Freezing and Boiling Points: The freezing points of cow and
buffalo milk vary from -0.512 to -0.572°C and from -0.521 to
-0.575°C respectively. Freezing point of milk is mainly used to
determine added water. The boiling point of milk is 100.17°C.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Refractive Index: Refractive index of milk is an
optical property and ranges from 1.3440 to 1.3485
at 20ºC.
Specific Gravity: Milk is heavier than water. The
specific gravity of cow milk varies from 1.018 to
1.036 and of buffalo milk from 1.018 to 1.038.
Surface Tension: Milk has a surface tension of 50
dyne/cm at 20°C.

B. CHEMICAL PROPERTIES
Acidity & pH: Freshly drawn milk has a pH value in
the range of 6.5 to 6.7 and contains 0.14 to 0.18%
titratable acid calculated as lactic acid. There is no
developed acidity in freshly drawn milk, the slightly
lower than the neutral pH being attributed to the
presence of carbon dioxide, citrate, casein etc.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Effect of Heat on Milk
Heat affects milk in several ways, altering its
composition, texture, and flavor. These changes
depend on the intensity and duration of heating.
Here are the detailed effects of heat on milk:

1. PROTEIN DENATURATION
Whey: When milk is heated above 77.5°C for 60 min,
whey proteins like β-lactoglobulin and α-
lactalbumin denature, leading to coagulation and
sometimes forming a surface skin called scum.
Casein: Casein, the principal protein, is more
resistant to hear treatment with perticular refrence
to denaturation. It is not coagulated by heating
even up to 12 hours at 100°C. It is stable for 1 hour
in fresh milk of low acidity when heated to
131°-137.8°C. At 155°C, it is coagulated in 3 min.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 2. ENZYME INACTIVATION
Heat deactivates enzymes like lipase, protease, and
alkaline phosphatase that are naturally present in
milk. This prevents undesirable reactions, such as fat
breakdown (lipolysis) that can lead to rancidity and
protein degradation that may cause spoilage.

Alkaline Phosphatase is inactivated during

pasteurization, which is used as a marker to confirm
proper pasteurization and thus ensure milk safety
from pathogens.

3. LACTOSE CHANGES
Heating milk can cause the breakdown of lactose,
the primary sugar in milk, into smaller sugars like
glucose and galactose. This breakdown, especially
during high-heat processes like sterilization, can
lead to a slightly sweeter taste and may result in
Maillard browning, a reaction between sugars and
proteins that contributes to flavor and color
changes in heated milk products.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 4. CHANGES IN FAT
Milk fat is present as tiny globules that are
stabilized by a membrane of proteins and
phospholipids. When milk is heated, especially to
high temperatures, these fat globules may coalesce,
and the cream layer can separate and rise to the
top.
Pasteurization and homogenization help prevent
the separation of fat and ensure a smooth texture.
However, heating at high temperatures can alter
the flavor of milk fats due to oxidation or slight
burning, resulting in a "cooked" or "scorched" taste.

5. NUTRIENT LOSS
Vitamins: Heat-sensitive vitamins such as vitamin C
and some B vitamins (like B12) are partially destroyed
during heating. Pasteurization, which heats milk to
72°C (161°F) for 15 seconds, minimizes nutrient loss,
while more intense heat treatments like sterilization
at 120°C (248°F) for longer durations lead to higher
vitamin degradation.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Minerals: Heating can cause slight changes in the
solubility of minerals like calcium and phosphate, but
most of the mineral content remains intact. The
availability of calcium can decrease slightly as it may
precipitate with proteins during high-heat
treatments.

6. FLAVOR & COLOR CHANGES

Maillard Reaction: At high temperatures (above
100°C/212°F), the reaction between milk proteins
(especially the amino group of lysine) and lactose leads
to browning, known as the Maillard reaction. This
creates a caramelized flavor, common in condensed or
sterilized milk products. It can also lead to nutrient
loss, particularly of lysine, an essential amino acid.

Cooked Flavor: When milk is boiled or heated for

extended periods, the denaturation of proteins and
oxidation of fats can cause a characteristic "cooked" or
"scorched" flavor. This flavor is more pronounced in
ultra-high temperature (UHT) treated milk and less so
in pasteurized milk.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 7. TEXTURE ALTERATIONS
Heating milk can alter its viscosity. For example, in
the production of dairy products like yogurt or
custard, heating milk thickens it as proteins
denature and form a gel network.

High heat can also result in the formation of a

surface skin, which occurs when water evaporates
from the surface, causing denatured proteins to
concentrate and form a layer.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Types of Milk
1. WHOLE MILK
Contains approximately 3.25% fat and provides
around 150 calories per 240 ml. It’s ideal for
children and those seeking higher caloric intake due
to its rich, creamy consistency.

2. SKIMMED MILK
Skimmed milk is essentially prepared from the milk
from where all the fat content from the milk has
been removed mechanically. The milk fat
percentages are 0.5% and solid non-fat content is
8.7%.

3. TONED MILK
Toned milk is made by the mixture of cow’s or
buffalo's milk or both which has been standardized
and milk fat percentage is 3% and solid non-fat
content is 8.5%.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 4. DOUBLE TONED MILK
Double toned milk is produced by the combination
of cow’s or buffalo's milk or both together where
milk fat percentage is standardized to 1.5% (milk
fat) and sold non-fat value is 9.0%.

5. STANDARDIZED MILK
Standardized milk is manufactured using cow’s milk
or buffalo’s milk or goat's milk or sheep’s milk or a
blend of any of these milk that has been
standardized where the milk fat content is 4.5% and
a solid-non-fat percentage is 8.5%.

6. FULL CREAM MILK

Full cream milk is made by the mixture of cow’s and
buffalo’s milk which has been standardized with a
milk fat percentage 6% and solid non-fat content is
9%.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 7. FLAVOURED MILK
Flavoured milk contains nuts, chocolate or coffee
or any other edible food flavour, colour and sugar
added to enhance the taste and make it more
delectable for kids to relish. It is also packed with all
the essential nutrients vital for growth and
development.

8. ORGANIC MILK
Organic milk comes from the cows that have been
never given any form of hormonal or antibiotic
injections and also raised from the farms that
follow the strict standards of organic dairy farming
practices.

9. LACTOSE FREE MILK

Lactose-free milk is a cow's milk with one major
difference, where the natural sugar lactose has been
broken down to make the milk tolerable for people
suffering from lactose intolerance. However, lactose-
free milk comprises all the essential nutrients like
vitamin D, calcium and protein as other types of milk.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 10. RAW MILK
Milk that has not been pasteurized, often debated
due to concerns about bacterial contamination.

11. PLANT BASED MILK ALTERNATIVES

Almond, soy, oat, and coconut milks cater to
lactose-intolerant individuals or those with dietary
preferences, though their nutritional profiles differ
from animal milk.

Lactose Intolerance
Lactose intolerance occurs when the body lacks
lactase, the enzyme necessary to break down
lactose. This results in digestive issues like bloating,
gas, and diarrhea after consuming dairy products.
Lactose-free milk and plant-based alternatives are
suitable options for people with lactose
intolerance.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Nutritional Benefits of
Milk
1. Bone Health
Milk is one of the best sources of calcium, which,
along with vitamin D, helps in maintaining strong
bones and preventing osteoporosis.

2. Protein
Milk provides high-quality protein, which includes
all nine essential amino acids necessary for building
and repairing tissues.

3. Weight Management
Low-fat milk can be part of a weight management
plan due to its nutrient density and ability to
promote satiety.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 4. Heart Health
Milk contains potassium, which helps regulate
blood pressure by balancing the effects of sodium.

5. Hydration
Due to its high water content, milk helps in
maintaining hydration while providing essential
nutrients.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Processing of Milk
1. PASTEURIZATION
Heating milk to kill harmful bacteria without
significantly affecting its nutritional value.
Pasteurization improves milk's safety and extends
its shelf life.

2. HOMOGENIZATION
A mechanical process that breaks down fat globules
to ensure even distribution, preventing cream from
separating.

3. FORTIFICATION
Many milk products are fortified with additional
vitamins and minerals, such as vitamin D and
calcium, to enhance their health benefits.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Global Milk Production
Cow’s milk dominates global production, with India,
the United States, and China being the largest
producers. In many cultures, milk is consumed in its
fresh form, but it is also processed into a wide
range of dairy products, including butter, cheese,
yogurt, and ice cream. These products form the
basis of various traditional and modern cuisines.

Environmental Impact of Dairy

Farming
Dairy farming, particularly industrial-scale
operations, has significant environmental impacts,
including:

1. Greenhouse Gas Emissions

Cows produce methane, a potent greenhouse gas,
through enteric fermentation during digestion.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 2. Land and Water Use
Dairy farming requires vast amounts of land for
grazing and growing feed crops, along with
substantial water resources.

3. Waste Management
Manure from dairy operations can lead to water
pollution if not managed properly.

In response, sustainable dairy practices, such

as rotational grazing, organic farming, and
innovations in feed, aim to reduce the
environmental footprint of milk production.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Controversies and
Challenges
1. HEALTH CONCERNS
Some studies suggest that high consumption of full-fat
dairy may be linked to cardiovascular issues due to its
saturated fat content. However, recent research points to
potential benefits of dairy fats in moderation.

2. ETHICAL ISSUES
The welfare of dairy cows is a growing concern, with
animal rights advocates pushing for better living
conditions and alternatives like plant-based milk gaining
popularity.

3. ALLERGIES
Milk allergy, distinct from lactose intolerance, is an
immune reaction to milk proteins (casein or whey). It can
lead to severe allergic reactions, especially in children.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Cultural & Culinary
Significance
In many cultures, milk holds a significant place,
not only as a nutritional staple but also in
traditional rituals, religious ceremonies, and
festivals. Milk is the base for many culinary
delicacies, including cheeses, yogurt, ghee, and
creams, forming a backbone of numerous
cuisines worldwide.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
Common Milk Products
in India

DAHI

CHHACH MALAI

GHEE

KHOA RABRI

PANEER

KULFI KHEER

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
Common Milk Products
Around the World

Kaymak
(Turkiye)

Kashk Clotted Cream

(Iran) (England)

Kefir
(Russia)

Irish Butter Yoghurt

(Ireland) (Bulgaria)

Cuajada (Spain)

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Dairy Cooperative Brands
in India (StateWise)
Mother Dairy-Delhi
Snowcap-Jammu & Kashmir
Verka-Punjab, Vita-Haryana,
Him-Himanchal Pradesh, Aanchal-Uttrakhand
Parag-UP, Saras-Rajasthan, Sanchi-MP,
Devbhog-Chattisgarh, Sudha-Bihar
Omfed-Odisha, Mimul/Benmilk-West Bengal
Purabi-Assam, Kanchenjunga/Sikkimilk-Sikkim
Amul-Gujrat, Goa Dairy-Goa,
Vijeya-Andhra/Telangana, Milma-Kerala,
Nandini-Karnataka, Aavin-Tamilnadu

Gokul, Warana, Katraj, Nandan, Godavari,

Devgiri Mahanand
(Maharashtra)

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 Dairy Companies Around
the World
• Nestlé, Lactalis, Danone - USA

• Arla Foods - Denmark, Ornua Foods - Ireland

Dairy Crest - Canada
(United Kingdom)

• Fonterra, Westland, Synlait - Newzealand

• Adam Milk, Dairyland - Pakistan

• Murray Goulburn, Lion, Brownes - Australia

• Ausnutria, Mengniu - China

• Meiji, Megmilk - Japan

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 THE BOTTOM LINE
Milk remains a cornerstone of nutrition
across the globe, providing essential
nutrients for health and development. As
debates over environmental sustainability,
ethical considerations, and health risks
continue, the dairy industry is adapting
through innovation and sustainability
efforts. Whether it is animal milk or plant-
based alternatives, milk's role in the human
diet will continue to evolve, shaped by
advancements in science, technology, and
consumer preferences.

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer
 "Let's Connect!"

Prepared By - Gaurav Sharma

Food Technologist/Academic Writer