The components of milk remaining after the removal of water constitute the collective dry matter. This dry matter encompasses proteins, lactose (milk sugar), fats, and minerals. These substances provide essential nutrients and contribute significantly to the texture and flavor profiles of dairy products.
These components are fundamental to the nutritional value of dairy and its derivatives. They contribute to bone health through calcium and vitamin D, muscle building through protein, and energy provision through carbohydrates and fats. Historically, concentrated forms of these components have been used to preserve milk’s nutritional benefits and extend its shelf life, particularly in regions where fresh milk was scarce.
