Physicochemical characteristics of milk

Abstract

Milk contains almost all nutrients required by our body. The high nutritive value of milk is primarily because of presence of fats, proteins, lactose, vitamins, and minerals. Although milk contains almost 85-87% water, yet its physicochemical properties can vary as compared to water. These properties of milk are directly affected by processing parameters, animal species, and health of animals. This chapter presents review on density, specific gravity, freezing and boiling point, acidity, pH, surface tension, optical, thermal properties, etc. This chapter has significant importance for budding dairy professionals for easy handling and processing of milk in the dairy industry. © 2024 Apple Academic Press, Inc. All rights reserved.