Cow Milk

Overview

Cow milk is a liquid produced by cows and processed for human consumption. It is a major dietary source of calcium and protein in many countries.

Production method

Milking, filtration, pasteurization, homogenization, packaging.

Quality indicators

• Fat content (whole, semi, skim)
• Pasteurization method
• Origin

Composition

Key ingredient

Cow's milk

Main active substances

Lactose, casein, whey protein, calcium

Additives

Vitamin D fortification in some markets

Natural vs processed

Minimally processed

Quality features

Production method

Pasteurization and homogenization

Raw material grade

Depends on farming standards

Taste profile

Creamy, mild

Shelf life

Days to weeks refrigerated

Health-related indicators

Calories

~60 kcal / 100 ml (whole)

Protein

~3.3 g / 100 ml

Calcium

~120 mg / 100 ml

Saturated fat

~2 g / 100 ml (whole)

Potential benefits

Source of protein and calcium

Potential risks

Lactose intolerance and dairy allergy in some individuals

Consumer usage

Drinking, cereals, cooking, coffee.

Regulatory notes

Standard dairy regulation. Allergen labeling required.

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