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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul
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Minerals

1. Milk is a good source of calcium and phosphorus which are so important for the formation of bone and teeth. The ratio of calcium and phosphorus is 1:3 which is ideal for proper utilization in the body.

2. Milk is a pour source of Fe and Cu which is necessary for formation of hemoglobin.

3. It is a good source of Mg which is important for muscle activity and Na and Cl acts as regulator to neutralize the osmotic pressure and K which adds in muscular action.

4. A small amount of Zn present in milk (eg colostrums ) is necessary for normal growth of bones, hairs and muscles.

5. Milk has small amount of iodine(I) which is necessary for production of hydroxin which regulates the rate of metabolism in the body.(Fe, Cu).

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