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Milk. The name normally applied to the white liquid that is secreted by lactating cows and is commercially available in various forms, as liquid whole, partly and fully skimmed, condensed, sweetened condensed, buttermilk, and in the dry forms of many of these categories. Whole liquid milk has an average composition of 87.5% water, 3.4% protein (q.v.), 4.75% lactose (q.v.), 3.65% butterfat (q.v.), and 0.70% mineral salts.