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Cow's milk is a nutrient-rich liquid produced by female cows to feed their young calves. It is widely consumed by humans around the world and serves as an important source of proteins, fats, carbohydrates, vitamins, and minerals, especially calcium. However, a significant portion of cow’s milk is made up of water, which acts as the primary solvent for these nutrients.
On average, cow’s milk contains about 80% water. The remaining 20% consists of essential nutrients including:
Milk fats (butterfat) – providing energy and fat-soluble vitamins
Proteins like casein and whey – essential for growth and repair of body tissues
Lactose (milk sugar) – the main carbohydrate for energy
Minerals and vitamins – mainly calcium, phosphorus, vitamin B12, and riboflavin
The high water content in milk helps maintain its liquid form, making it easy to digest and transport nutrients throughout the body. Water also plays a key role in regulating the milk’s texture, density, and hydration balance for the newborn calf.
Options 1 (60%), 2 (65%), and 3 (72%) underestimate the actual water content found in cow’s milk. While the exact percentage may vary slightly depending on the breed of cow, diet, and stage of lactation, the water content consistently remains close to 80–87% in fresh cow’s milk.
Understanding this composition is important in biology and nutrition, as it explains why milk is a vital hydration and nutrient source for mammals. The water portion ensures that nutrients are dissolved and easily absorbed, while the remaining solids supply energy and body-building components.
Therefore, the correct answer is Option 4: 80%, representing the average water percentage in cow’s milk.
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