MilkpH of milk: 6.6 at 25oC-whenheated,pHdecreases,H+areliberatedwhenCaphosphateprecipitatesComponentsofmilkvarieswiththefeed,breednutrition & the physiological condition of the cow
Milk • pH of milk: 6.6 at 25oC – when heated, pH decreases, H+ are liberated when Ca phosphate precipitates • Components of milk varies with the feed, breed, nutrition & the physiological condition of the cow
CompositionofMilkSolidsCompositionofWholeMilkAsh/Minerals6%Fat30%WaterProteinSolids87%27%13%Lactose37%WheyProtein20%Casein80%CompositionofMilkProtein