MILK - Names and Identifiers
MILK - Physico-chemical Properties
Physical and Chemical Properties | EPA Chemical Information Milk (8049-98-7) |
MILK - Introduction
MILK is a white liquid that comes from the udder of a dairy cow. It has the following properties:
1. Chemical composition: MILK is mainly composed of water, protein, fat, carbohydrates, minerals and vitamins. Among the most abundant ingredients are water and lactose.
2. Nutritional value: MILK is a nutritious food, containing high-quality protein and a variety of vitamins and minerals. It is very beneficial for bone growth, immune system health and muscle repair.
Purpose of MILK:
1. Drinking: MILK is a common drink that can be drunk directly or used to make other drinks, such as coffee, tea and milkshakes.
2. Cooking: MILK is often used as raw material in cooking, used to make pasta, berries, soups and sauces, etc.
3. Make dairy products: MILK can also be used to make other dairy products, such as yogurt, butter, cheese and ice cream.
preparation method of MILK:
The production of MILK includes the following steps:
1. Milking: cows are milked by machine or hand to collect fresh MILK.
2. Sterilization and filtration: The collected MILK is heated and sterilized to eliminate harmful bacteria, and filtered to remove impurities.
3. Packaging and storage: The sterilized MILK is placed in a container for packaging and stored under refrigeration to extend its shelf life.
MILK's safety information:
1. Allergic reactions: Some people may be allergic to lactose or protein in MILK, causing allergic reactions. For people who are lactose intolerant or allergic to MILK proteins, MILK should be avoided or suitable alternatives should be chosen.
2. Food safety: To ensure safety, it is recommended to purchase MILK products that have been legally produced and certified for safety. Expired MILK may be at risk of food poisoning, so regularly check the shelf life and storage conditions of the product.
3. Fat content: different varieties and processing methods of MILK fat content varies. For people who need to control their fat intake, they can choose low-fat or non-fat MILK.
These are the basic nature of MILK, use, preparation and safety information of the introduction.
Last Update:2024-04-09 18:58:34