Milk牛奶

Food · Animal Foods · 乳制品

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What is milk · a complex biological fluid

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牛奶是什么 · 一种复杂的生物液体

Milk is not simply water with some protein dissolved in it. It is a highly structured biological fluid that simultaneously delivers protein, fat, lactose (carbohydrate), minerals, and vitamins — and these components are packaged in ways that enhance each other's absorption.

Whole cow's milk per 100 g provides roughly 3.2 g protein, 3.5 g fat, 4.8 g carbohydrate (mainly lactose), and about 60-65 kcal. Skim milk removes the fat while keeping protein and calcium largely intact, but fat-soluble vitamins (A, D, E, K) go with the fat, which is why most skim milks are fortified.

The most important upfront note: different milk forms differ meaningfully — whole, semi-skimmed, skim, lactose-reduced, ultra-high-temperature (UHT), and pasteurized vary in fat, vitamin retention, and lactose. Later scenes unpack the key differences.

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