Milk

• Lactose

  Lactose is the major carbohydrate of milk it is a descried. Crystallization of lactose when milk is concentrated is of important in regarded to the texture of end product lactose only 16-32% of sweating power of sucrose. This make lactose more suitable for certain food applications being a reducing it react with protein to form a highly flavored golden brown substance commonly found on the crust of baked foods, lactose contributed to the flavor texture appearance, shelf life and tasting qualities of baked foods the pharmaceutical industry has used lactose for many years for making tabulate or piles a compound form from lactose in heated milk product is latulose it stimulates the growth of bifida bacterium and beneficial for producing useful micro flora in the guts.

• Minerals

  Average normal milk contains 0.7% ash and this amount represents the mineral content of milk. The white residue after the instillation of a given weight of milk is used a measure of the mineral content of milk. The major minerals are the Ca, Mg, N, K, phosphate, citrate and chloride.

• Vitamins

  The varies vitamins found in milk are vitamin A, thiamine, riboflavin, nicotinic acid, biotin, bundothenic acid, Para amino benzoic acid, pyridoxine, Colin, ascorbic acid, vitamin D, thocophyrol and vitamin K.

• Enzymes

  Milk contains a variety of enzymes and over printy enzymes has been isolated and characterized in cow milk some important enzyme from the processing point of view. Alkalinphosphate, lipoproteinlipase, protease.

• Pigment

  In cow milk carotene is the major pigment and it is derived from feed it gives cow milk a pale yellow appearance. However buffalo has the ability to convert carotene in to vitamin A before passing it in to milk and so it appears white and contain bile pigment.