Biochemistry of Milk: A Comprehensive Review

Milk is an important material for all dairy items it is a highly complex physicochemical system, containing colloidal proteins and the nature of such items are vigorously affected by the attributes of the milk. The properties of milk, and the items made or isolated from milk, are a lot controlled by the properties of its constituents. These properties are especially pertinent when milk is prepared. In this review, the primary groups of milk constituents, furthermore, their most critical attributes, are depicted.