https://kvalifood.com/tags/pasteurization/ Recent content in Pasteurization on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/milk/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/milk/ <h1 id="milk">Milk</h1> <img src="https://kvalifood.com/wiki/milk/milk_hu_4c2adc790f7b6973.webp" alt="" loading="lazy"> <p>Milk is a complex suspension engineered by mammals as a complete food for rapid growth. For the cook, it&rsquo;s an <a href="https://kvalifood.com/wiki/emulsions/">emulsion</a> of fat in water stabilized by phospholipid membranes, with two fundamentally different protein families that govern most of its behavior under heat and acid.</p> <h2 id="composition">Composition</h2> <p>Cow milk is roughly 87–90% water, with the remainder split between fat (3.6–5.2%), protein (3.0–3.9%), lactose (4.8–4.9%), and minerals (0.7–0.8%). These proportions vary significantly by breed — Jersey cows produce the richest milk (5.2% fat), while high-volume Holsteins are leaner (3.6%). Sheep milk is dramatically richer than cow milk (7.5% fat, 6.0% protein), and buffalo milk richer still (6.9% fat), which is why mozzarella di bufala and pecorino have such different characters from their cow-milk equivalents.</p>