Pasteurization is a heat treatment process that destroys harmful bacteria in milk.

Casein constitutes about 80% of the protein in cow's milk, while whey makes up the remaining 20%.

Lactose is the primary carbohydrate in milk, making up about 4-5% of its composition.

The primary fat in milk is saturated fat, which is present in varying amounts depending on the type of milk.

Calcium phosphate is the primary source of calcium in milk, contributing to its high calcium content.

Yogurt is made by fermenting milk with specific bacterial cultures that convert lactose into lactic acid.

Skim milk has had most of its fat removed, making it lower in calories compared to whole and 2% milk.

Casein is a common allergen in milk, particularly in infants and young children.

Lactose-free milk is treated to remove or break down lactose, making it suitable for lactose-intolerant individuals.

Vitamin D is often added to milk and is one of the most abundant vitamins found in fortified milk products.