The elements of milk remaining after the elimination of water represent the collective dry matter. This dry matter encompasses proteins, lactose (milk sugar), fat, and minerals. These substances present important vitamins and contribute considerably to the feel and taste profiles of dairy merchandise.
These elements are elementary to the dietary worth of dairy and its derivatives. They contribute to bone well being by way of calcium and vitamin D, muscle constructing by way of protein, and power provision by way of carbohydrates and fat. Traditionally, concentrated types of these elements have been used to protect milk’s dietary advantages and lengthen its shelf life, notably in areas the place recent milk was scarce.
