Cow’s milk

Food, Animal source foods, Dairy products, Milk

Consumption area(s): Earth, except for Africa and some tropical regions.

Chemical Composition

Water: 87.3%
Total solids: 12.2–12.7%
Proteins: 3.1–3.4%
Lipids (fats): 3.5–3.7%
Lactose: 4.9%

Introduction

Cow’s milk is one of the most widely consumed foods worldwide. Obtained through the milking of cows, it represents an important source of nutrients in the human diet, particularly in Western countries. Its composition can vary slightly depending on the cattle breed, the animal’s diet, and environmental conditions, but it is generally rich in proteins, fats, carbohydrates (especially lactose), as well as vitamins and minerals such as calcium and phosphorus.

The calcium found in cow’s milk is highly bioavailable, making it especially beneficial for the health of bones and teeth. Caseins, the main proteins in cow’s milk, play a crucial role in coagulation, and are therefore essential in cheese production.

Classification of cow’s milk

This type of milk is classified according to the same criteria used for milk in general, as outlined in the dedicated section.

An additional classification criterion is based on the breed of cow from which the milk is obtained. These include:

• Bruna Alpina cow’s milk
• Friesian cow’s milk
• Grigio Alpina cow’s milk
• Jersey cow’s milk
• Italian Red Pied cow’s milk (Pezzata Rossa Italiana)
• Reggiana cow’s milk
• Rendena cow’s milk
• Rossa Modenese cow’s milk
• Valdostana cow’s milk

Nutritional facts table

It should be noted that nutritional values may vary depending on the fat content and the processing method. The values reported here refer to whole UHT cow’s milk.

Recipes that use this product as an ingredient:

Torta coi becchi collodese al cioccolato 🇮🇹

Torta coi becchi collodese al limone 🇮🇹