Milk and dairy products

The content, physical state, and health impact of all milk components are reviewed. The chemical composition and physical properties of proteins, caseins, and whey proteins are described. Triacylglycerols constitute the largest group of the lipid fraction, including a large number of esterified fatty acids. In milk, the exclusive presence of short- and medium-chain fatty acids has been described without incidence in blood cholesterol level or increased body fat. In addition, other simple and complex lipids are present in milk fat. Milk is an excellent source of water- and fat-soluble vitamins, as well as mineral elements, mainly Ca, P, Mg, Na, K, and Zn in the form of ions and salts or as part of the structure of organic molecules such as proteins. Lactose is the only sugar found in significant quantities in milk.