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Milk is a secretion from modified skin glands of female mammals.
Cow's milk is the most popular form of milk consumed as a food by humans. All milks will vary in composition depending upon the diet and nature, but cow's milk is remarkably stable in constitutents so long as the diet is relatively stable. However, cow's milk does vary noticeably between milk taken in the morning and milk taken in the evening. This difference in milk has long been exploited by cheese makers to produce cheeses with distinct characteristics and taste. Morning milk being more water than evening milk which has a noticeably greater proportion of fat and solids. The last milk taken from the udder is likewise the richest in terms of fat content.
Unpasteurised cow's milk is generally reckoned as neing comprised of 86.3 per cent water; 4.1 percent casein; 3.7 percent milk-fat; 5.1 percent lactose; and 0.8 percent mineral matter.
 Research Milk
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