is there a molecular formula for milk?

Answer 1

The milk does not have a fixed molecular formula. In fact,
milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milkfat portion of the milk (McGee 18).
.The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, kappa-casein, reaching out from the body of the micelle into the surrounding fluid. These Kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid

Both the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules contain some yellow-orange carotene, enough in some breeds — Guernsey and Jersey cows, for instance — to impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of milk has a greenish color, which can sometimes be discerned in skim milk or whey products .. Fat-free skim milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skim milk a bluish tint..
A simplified representation of a lactose molecule being broken down into glucose and galactose.Milk contains dozens of other types of proteins besides the caseins. They are more water-soluble than the caseins and do not form larger structures. Because these proteins remain suspended in the whey left behind when the caseins coagulate into curds, they are collectively known as whey proteins. Whey proteins make up around twenty percent of the protein in milk, by weight. Lactoglobulin is the most common whey protein by a large margin ..

The carbohydrate lactose gives milk its sweet taste and contributes about 40% of whole cow milk's calories. Lactose is a composite of two simple sugars, glucose and galactose. In nature, lactose is found only in milk and a small number of plants . Other components found in raw cow milk are living white blood cells, mammary-gland cells, various bacteria, and a large number of active enzymes ..

Answer 2

Chemical Formula For Milk

Answer 3

This Site Might Help You.

RE:
is there a molecular formula for milk?

Answer 4

Milk is a colloid (type of mixture) so there is no molecular formula for it. There are formulas for the different solutes dissolved in the water to make milk. These solutes include fats, proteins, etc.

Answer 5

I found this link which contains some good information on the chemistry of milk. Hope it helps answer your question.

http://www.afns.ualberta.ca/Courses/Nufs403/PDFs/chapter2.pdf

Answer 6

of course there is, every thing have one