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Milk is a liquid which primarily consists of butterfat globules, casein proteins, and lactose carbohydrates.
Each fat globule floating in the fluid is surrounded by a membrane, a thin layer of tissue, which keeps the individual globules from combining into grains of butterfat. The fat-soluble vitamins A, D, E, and K are found in the milk fat portion of the milk.
The majority of particles in milk is made up of casein proteins. There are four different types of casein proteins and as a group they make up around 80 percent of the protein in milk by weight.
The fat globules and the smaller casein proteins, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules contain an orange yellowish substance called, which gives a golden or "creamy" tint to a glass of milk. The riboflavin in the whey part of milk has a greenish color.
The carbohydrate lactose gives milk its sweet taste and contributes about 40% of the calories in whole cow's milk. Other components found in raw cow milk are living white blood cells, mammary-gland cells, various bacteria, and a large number of active enzymes.
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