Fat Content: Milk can be categorized by fat content, such as whole milk (3.25%), low-fat (1%), and skim milk (0%).
Protein Content: Milk is a rich source of protein, containing casein and whey proteins.
Lactose: Milk contains lactose, a natural sugar found in dairy products.
Calcium Source: It's a primary source of calcium, crucial for bone health.
Vitamins: Milk is fortified with vitamins like A and D for added nutritional value.
Pasteurization: Most milk undergoes pasteurization to kill harmful bacteria.
Homogenization: The process breaks down fat globules to ensure uniform distribution.
Organic Milk: Produced without synthetic chemicals or antibiotics, organic milk is gaining popularity.
Plant-Based Alternatives: Options like almond, soy, and oat milk cater to lactose intolerant or vegan individuals.
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