Casein is the predominant protein in milk, accounting for approximately 80% of the total protein content.

Lactase is the enzyme that breaks down lactose, the sugar found in milk, into its component sugars, glucose and galactose.

Yogurt is produced through fermentation, a process in which bacteria convert lactose into lactic acid, resulting in the characteristic tangy flavor and thick texture.

Milk is a natural source of vitamin D, which plays a crucial role in calcium absorption and bone mineralization.

Triglycerides are the primary lipid component of milk fat, constituting approximately 98% of its total fat content.

Pasteurization is a heat treatment process used to eliminate harmful microorganisms from milk, ensuring its safety for consumption.

Homogenization is a mechanical process that breaks down fat globules in milk, resulting in a more uniform and stable emulsion.

Carotene, a fat-soluble pigment, is responsible for the yellow color of milk and is derived from the cow's diet.

Cheese is produced through fermentation, a process in which bacteria or molds convert lactose into lactic acid and other compounds, resulting in the coagulation of milk proteins and the formation of cheese curds.

Proteases are enzymes that break down proteins, including casein, during the ripening process of cheese, contributing to its flavor and texture development.

Starter cultures, consisting of specific bacteria, are added to milk during yogurt production to ferment lactose into lactic acid, resulting in the characteristic tangy flavor and thick texture of yogurt.

Evaporation is a process that involves the removal of water from milk through heating, resulting in concentrated milk products such as evaporated milk and condensed milk.

Rennet, an enzyme derived from animal or microbial sources, is used in cheese production to coagulate milk proteins, forming a semi-solid curd that is further processed to produce cheese.

Centrifugation is a process that utilizes centrifugal force to separate cream, which contains a higher fat content, from the skimmed milk.

Lactic acid bacteria, commonly used in cheese production, ferment lactose into lactic acid, resulting in the characteristic tangy flavor and firm texture of cheese.