MCQ Detailed View

Milk is considered one of the most complete natural foods because it provides essential nutrients required for growth and development. The main component of milk is water, which makes up about 85–90% of its composition. After water, the second largest component of milk is fat.

Milk fat plays an important role in nutrition as well as in giving milk its taste, texture, and energy value. On average, cow’s milk contains about 3–4% fat, although this percentage can vary depending on the breed of the animal, its diet, and processing methods. In some types of milk, such as buffalo milk, the fat content can be even higher, around 6–8%.

The fat in milk exists in the form of tiny globules surrounded by a protective membrane. This structure keeps the fat evenly distributed in milk, preventing it from separating easily. Milk fat is a source of essential fatty acids, fat-soluble vitamins (A, D, E, and K), and provides a concentrated form of energy. It also contributes to the creamy flavor and is important in making dairy products like butter, cheese, cream, and yogurt.

The other main components of milk include proteins (mainly casein and whey proteins), lactose (milk sugar), minerals like calcium and phosphorus, and trace amounts of vitamins. Proteins usually account for about 3–3.5%, while lactose makes up about 4–5%. Vitamins and minerals are present in much smaller amounts compared to water and fat.

Therefore, after water, fat is recognized as the second largest component of milk. This fact highlights the importance of milk not just as a hydrating fluid but also as a vital source of energy and nutrition in the human diet.