FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Milk and milk products

• Milk is a food for infants and supplement to the diets of children and adults.

• Milk is almost a complete food except for iron and vitamin C.

• Milk proteins are of high biological value - 100 ml of cow’s milk provides about 3.2g protein, 4.1g fat, 120 mg calcium, 0.19 mg riboflavin, 53µg of vitamin A and substantial amounts of B-vitamins and minerals.

• Fat content of buffalo milk is twice the amount present in cow’s milk.