This document discusses the nutritional composition of various milk and dairy products. It provides tables that compare the nutrient content of buffalo's milk, cow's milk and goat's milk, as well as dairy products like paneer, curd, buttermilk, khoa, milk powder and ghee. Milk is a rich source of fat, protein, lactose and other nutrients. The nutrient composition can vary slightly between milk from different mammals. Dairy products also vary in their moisture, protein, fat, carbohydrate, energy, calcium and other nutrient content depending on whether they are made from buffalo or cow milk.

1. NUTRITIONAL
COMPOSITION OF MILK
AND DAIRY PRODUCTS
By
Dr. Geeta Chauhan
Senior Scientist
Division Of Livestock Products Technology
Indian Veterinary Research Institute

2. MILK
Milk is an opaque, white fluid rich in fat, protein, lactose and
other nutrients, secreted by female mammals for the
nourishment of their young ones
NUTRIENT COMPOSITION OF MILK (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Cholesterol
(mg)
Calcium
(mg)
Iron
(mg)
Carotene
(μg)
Buffalo’s
milk
81.0 4.3 6.5 5.0 117 8 210 0.2 48
Cow’s
milk
87.5 3.2 4.1 4.4 67 14 120 0.2 53
Goat’s
milk
86.8 3.3 4.5 4.6 72 10 170 0.3 55

3. PANEER (INDIAN COTTAGE CHEESE)
 Paneer is the most common Indian form of cheese.
 It is an Unaged, acid-set, non-melting, unsalted Cottage
cheese.
NUTRIENT COMPOSITION OF PANEER (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(mg)
Paneer
(cow’s
milk)
57.1 18.3 20.8 1.2 265 208
Paneer
(buffalo’s
Milk)
54.1 13.4 23.0 7.9 292 480

4. CURD
Curd is a dairy product obtained by fermentation with
Lactobacillus sps.
NUTRIENT COMPOSITION OF CURD (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(g)
Iron
(mg)
Carotene
(μg)
Curd
(Cow’s
milk)
89.1 3.1 4.0 3.0 60 149 0.2 31

5. BUTTER MILK
Buttermilk is the liquid left behind after
churning out of butter from curd
It is considered beneficial to health as it
contains Probiotics microbes.
NUTRIENT COMPOSITION OF BUTTERMILK (Per 100 gm)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(mg)
Iron
(mg)
Buttermilk 97.5 0.8 1.1 0.5 15 30 0.1

6. KHOA
 Khoa is a desiccated milk food made by heating the
milk in an open iron pan.
 It is normally, white or pale yellow in color.
NUTRIENT COMPOSITION OF KHOA (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(mg)
Iron
(mg)
Carotene
(μg)
Khoa
(buffalo
milk)
30.6 14.6 31.2 20.5 421 650 5.8 124
Khoa
(cow
milk)
25.2 20.0 25.9 24.9 413 956 - 149

7. MILK POWDER
 It is a dried dairy product manufactured by
evaporating milk and dehydrating it
 It has a longer Shelf- life.
 It does not need to be refrigerated.
NUTRIENT COMPOSITION OF MILK POWDER (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(mg)
Iron
(mg)
Carotene
(μg)
Skimmed
milk
powder
4.1 38.0 0.1 51.0 357 1370 1.4 0
Whole
milk
powder
3.5 25.8 26.7 38.0 496 950 0.6 420

8. GHEE
 Ghee is a class of clarified butter that is
prepared by boiling butter along with the milk
solids- so that they caramelize.
 It has a typical aroma, nutty flavor and
yellow color.
NUTRIENT COMPOSITION OF GHEE (Per 100 g)
Nutrients Moisture
(g)
Protein
(g)
Fat
(g)
CHO
(g)
Energy
(Kcal)
Calcium
(mg)
Iron
(mg)
Carotene
(μg)
Ghee
(cow)
- - 100.0 - 900 - - 600
Ghee
(buffalo)
- - 100.0 - 900 - - 270

9. THANK YOU

10. THANK YOU