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Infobox references. Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is an important component of the human brain, cerebral cortex, skin, and retina. It is given the fatty acid notation 22:6 (n-3). [1] It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk (breast milk), fatty fish, fish oil, or algae ...
Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals [112] and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on in this article and more complete lists at online sources that list values and differences in categories.
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11.Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars.
Human milk oligosaccharides (HMOs) form the third most abundant solid component (dissolved or emulsified or suspended in water) of human milk, after lactose and fat. [9] HMOs are present in a concentration of 11.3 – 17.7 g/L (1.5 oz/gal – 2.36 oz/gal) in human milk, depending on lactation stages. [10]
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
Casein. Casein (/ ˈkeɪsiːn / KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. [1] Sheep and cow milk have a higher casein content than other types ...
Lactic acid is chiral, consisting of two enantiomers. One is known as L -lactic acid, (S)-lactic acid, or (+)-lactic acid, and the other, its mirror image, is D -lactic acid, (R)-lactic acid, or (−)-lactic acid. A mixture of the two in equal amounts is called DL -lactic acid, or racemic lactic acid. Lactic acid is hygroscopic.