ARAWALI VETERINARY

COLLEGE
(SIKAR)
Department Of Livestock
Production Technology

Presented By: Karan

Purohit
2019-2020
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Composition & nutritive
value of milk

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 Content:
 Composition of milk  Nutritive Value of
milk
I. Milk
I. Water
II. Compostion in II. Fat
different species
III. Proteins
IV. Carbohydrates
III. Compostion in
various cattle breeds V. Minerals
VI. Vitamins

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Welcome to the
world of milk and its
product

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 Milk
 Milk may be defined as the whole,
fresh, clean, lacteal secretion
obtained by the complete milking of
one or more healthy milch animals,
excluding that obtained within 15
days before or 5 days after calving
or such periods as may be necessary
to render the milk practically
colostrums-free, and containing the
minimum prescribed percentage of
milk fat and milk solid not fat

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 Milk

 Milk is considered a near complete

single food in nature because it
contains almost all essential nutrients
required for growth and development
in adequate and assimilable forms.

 Considered as chief protective food

because it has abundant vitamins and
minerals especially calcium

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 MILK
Water
Total Solids

Fat /Lipids SNF

(Emulsion form
50-100 nm dia.)
Mineral
Lactose Nitrogen matter
Other
constituents
Associated (solution form Substances
True fat ( 98%
TGs + MG+ DG+ Substances .01 -1 nm)
FFA) PO4, citrates ,
Chlorides of Na,
K, Ca, Mg + traces
Vitamins of Fe, Cu, I etc.
Phospholipids Cholesterol Carotene
(Lecithin, Cephalin, (A,D,E,K)
Sphyngomyelin) • Pigments
• Dissolved gases
• Vit.C & B
complex
Non Protein • Enzymes etc.
protein (Suspension, 1-100nm
dia.)

Caseins
(α,β,γ,κ) β- Lactglobulin α- Lactalbumin Proteose Peptones
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 Composition of Milk from Different
Mammalian Species (per 100 g milk)

Species Protein Fat Carbohydrat Energy

(g) (g) e (kcal)
(g)
Cow 3.2 3.7 4.6 66
Human 1.1 4.2 7.0 72
Buffalo 4.1 9.0 4.8 118
Goat 2.9 3.8 4.7 67
Donkey 1.9 0.6 6.1 38
Mare 2.7 1.6 7.1 55
Sheep 6.7 8.2 4.7 121
Mouse 9.0 13.1 3.0 171
Whale 10.9 42.3 1.3 443
Seal 10.2 49.4 0.1 502
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 Gross composition of milk
of various breeds of cow (%)
Breed Body Wt Milk Fat Protein Lactose Ash Total
(Kg) Yield Solids
(Kg)
Holstein 640 7360 3.54 3.29 4.68 0.72 12.16

Brown 640 6100 3.99 3.64 4.94 0.74 13.08

Swiss
Ayrshire 520 5760 3.95 3.48 4.60 0.72 12.77

Guernsey 500 5270 4.72 3.75 4.71 0.76 14.04

Jersey 430 5060 5.13 3.98 4.83 0.77 14.42

Shorthorn 530 5370 4.0 3.32 4.89 0.73 12.90

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 Approximate Composition
(Cow)

 Water 87 % (85-88%)
 Fat 3.9 % (2.4-5.5 %)
 SNF 8.8% ( 7.9-10.0%)
 Protein 3.25%
 Lactose 4.6%
• Minerals 0.65-0.7% (Ca, P, citrate, Mg , Na ,K,
Zn,Cl,Fe,Cu,So4,HCo3 )
 Acids -0.18% (citrate, formate,acetate )
 Enzymes - Peroxides, catalase, phosphatase, lipase
 Gases - Oxygen, Nitrogen
 Vitamins- ADEK,C & B Vitamins

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Nutritive Value Of Milk

Water

 Water constitutes the medium in which

other milk constituents are either
dissolved or suspended.

 Mostly in free from but some portion

also in bound form being firmly bound by
milk proteins, PL etc.

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 Milk Fat/ Lipids
Structure

 The bulk of the milk fat in milk exists in the

form of small globules which average 3µm in
size (0.1-22µm).

 Oil-in-water type of emulsion

 The surface of fat globules is coated with an

adsorbed layer called fat globule
membrane( FGM).

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 Lipids of milk

Constituent Range of occurrence Location in milk

Triglycerides 98-99% Fat globules

Phospholipids 0.2-1.0% Globule membrane

and serum
Sterols (Cholesterol, 0.25-0.40% Fat globules, globule
Lansterol) membrane and milk
serum
Free Fatty Acids Traces Fat globules and
milk serum
Waxes & Squalene Traces Fat globules
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 Proteins
 Protein – high quality – all essential a.a.

 Casein proteins
› Alpha s1, Alpha s2, Kappa, Beta

 Whey proteins
› Beta-lactoglobulin, Alpha-
lactalbumin, Immunoglobulins, others

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 Lipids & Fatty acids
 Lipids (fats) – high energy

 Essential fatty acids

› Linoleic, linolenic, arachidonic

 Fat soluble vitamins – A,D,E,K

 Fatty acids from 4-20 C lengths

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 Carbohydrates
 Lactose – milk sugar – only in milk

› 20% as as sweet as sucrose

› Lactase for digestion

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Minerals & Vitamins

 Minerals - Ca, P, K, Na, Cl, S

› Low in Fe, Mn, Cu
 Vitamins

› A, D, E, K and B complex
› Some C

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 Conclusion:
 Milk is composed of essensial nutrients
like carbohydrates, proteins, & fat.

 It also consists of vitamins, minerals &

enzymes.

 It provides all the nutrients in a single

drink at a time & helps in survival of
most of the organisms.
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 THANK
YOU

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